TOP 4 recipes with photos of the most popular Italian pizzas with different fillings at home. Culinary tips and secrets of Italian chefs. Video recipes.
Pizza is a national dish in all regions of Italy. However, this dish is loved and popular far beyond its borders. Pizza all over the world has found a large number of its fans. At the same time, in each region of Italy, certain addictions to this dish have formed, from which there are many types of Italian pizza today. In this material, we will learn the TOP-4 of the most popular recipes for types of Italian pizza, as well as the secrets of its preparation from Italian chefs.
Cooking Tips & Chef Secrets
- The classic weight of a flat cake for one pizza without filling is 450 g.
- Knead the dough based on the simplest products: flour (1.25 tbsp.), Salt (0.75 tsp), warm water (1.25 tbsp.), Sugar (1 tsp), yeast (0, 5 packs), olive oil (1, 5 tablespoons).
- The finished dough is rolled out with a rolling pin or stretched by hand into a round cake 2-5 mm thick. When stretched, it should not shrink and tear.
- Spread the base on a hot stone or baking tray.
- Be sure to sift the flour so that the dough is airy. When kneading the dough, first use half a serving of flour, and then gradually add the second part.
- Take fresh yeast, otherwise it can give the preparation an unpleasant beer smell or not "work".
- Olive oil can be replaced with regular, odorless vegetable oil.
- Most of the Italian chefs first bake the base of the pizza (a circle of dough smeared with tomato paste), and then spread the filling on the baked dough. Although often dough is baked right away with the filling.
Pizza "Margarita"
One of the most famous Italian pizzas is the Margarita pizza. She is the most patriotic and rightfully takes first place among other species. Her recipe has not changed for over 200 years. It is named after the Queen of Italy, Margaret of Savoy, who liked this dish.
- Caloric content per 100 g - 269 kcal.
- Servings - 1
- Cooking time - 30 minutes
Ingredients:
- Flour - 1, 25 tbsp.
- Fresh yeast - 0, 5 packs
- Salt - 0.75 tsp
- Olive oil - 2, 5 tablespoons for the filling, 1, 5 tbsp. in dough
- Sugar - 1 tsp
- Warm water 37 ° С - 1, 25 tbsp.
- Tomatoes - 2 pcs.
- Mozzarella cheese - 220 g
- Tomato sauce - 170 g
- Green basil - 15 leaves
Cooking pizza "Margarita":
- Combine half a serving of flour, salt, warm water, sugar and yeast. Knead the dough and leave in a warm place for 15 minutes to foam on the surface. Then stir in the remaining flour and pour in the olive oil. Knead the dough for 5 minutes until elastic and form into a lump. Lubricate the top with olive oil and leave it warm for 1.5 hours to rise 2 times.
- Roll out the finished pizza dough 2-3 mm thick, 32-35 cm in diameter and place on a baking sheet sprinkled with flour. Bend the edges of the pizza 2-3 cm inward and fasten them to make beautiful ruddy sides.
- Place the tomato sauce on the rolled base and distribute it evenly over the dough. Top it with olive oil.
- Bake the pizza in a preheated oven to 250-270 ° C on the lower setting for 5-10 minutes so that it is well browned at the bottom.
- While the crust is baking, wash and dry the tomatoes and basil leaves. Cut the tomatoes into 3-5mm slices and the mozzarella into 5-10mm slices.
- Spread the slices of cheese randomly on a hot base. Place chopped tomatoes on top, and basil leaves on them. Cut large leaves in half, leave small ones whole.
- Send the pizza to the preheated oven to 250-270 ° С for 5-10 minutes on the upper level.
- Note: You can use ready-made frozen pizza dough for pizza, but it is better to cook it thin and crunchy yourself.
Pizza "Sicilian"
Recipe for a lush and spicy Sicilian pizza stuffed with mozzarella cheese, pecorino sausage, tomatoes … from products that are often used in Sicily. Sometimes in this recipe you can find anchovies, onions, olives, mushrooms, herbs. Such a pizza will arouse appetite and general admiration.
Ingredients:
- Room temperature water - 325 ml
- Flour - 500 g
- Yeast - 1.5 tsp
- Olive oil - 2 tbsp. l. in the dough, 2 tbsp. for sauce
- Salt - 1 tablespoon
- Mozzarella cheese - 450 g
- Pepperoni sausage - 325 g
- Hard cheese - 115 g
- Red paprika - 2 tsp
- Sugar - 1 tsp
- Canned tomatoes - 800 g
- Dried oregano - 1 tablespoon
- Garlic - 9 cloves
Cooking Sicilian pizza:
- Put flour, salt, yeast, oil, water into the bowl of a food processor with a special dough attachment and start kneading. You can knead the dough with your hands. To do this, pour flour, salt, yeast into a bowl and stir. Then pour in the butter and water and knead the dough.
- Place the dough in a bowl, cover with cling film and leave at room temperature for 2 hours to rise.
- Grease a baking sheet with butter, lay out the dough and stretch it to make a round cake. Cover the mold with plastic wrap and leave to rise for 2-3 hours.
- Remove the film from the dough, straighten the cake, evenly stretching it from the center to the edges, and leave for half an hour.
- Heat the olive oil for the sauce. Add finely chopped garlic, oregano, paprika and cook for 1 minute. Then add the canned tomatoes (it is better to peel them off), add sugar and boil for 3 minutes. Remove sauce from heat and cool.
- Spread half of the sliced mozzarella cheese on the dough. Top with the sauce and evenly distribute the thinly sliced sausage slices. Sprinkle everything with the remaining grated cheese.
- Preheat the oven to 290 ° C and bake until the sausage is golden brown and crisp.
- Sprinkle the cooked hot Sicilian pizza with cheese before serving.
Diabola pizza
The basis of the Italian pizza Diabola is traditionally considered the salami sausage salcissia Napoletana. She is loved not only in Italy, but also in America, where she has the name Papperoni
Ingredients:
- Yeast pizza dough (ready-made) - 200 g
- Sausage salcissia Napoletana or peperoni - 200 g
- Parmesan cheese - 80 g
- Mozzarella cheese - 50 g
- Tomatoes - 1 pc.
- Red chili pepper - 1 pc.
- Champignons - 50 g
- Tomato sauce - 100 ml
- Dry basil - 10 g
- Olive oil - 3 tablespoons
Making Diabola pizza:
- Wash the tomato and cut into circles. Grate Mozzarella and Parmesan cheese separately. Wash, peel and cut the mushrooms into thin slices. Cut the sausage into strips. Remove seeds from chili peppers and chop finely.
- Roll the finished dough with a 5 mm rolling pin into a round cake 25 cm in diameter. Place it on a preheated baking sheet and brush with olive oil.
- Cover the crust with sauce, add the sausage, tomatoes, pepper, grated Parmesan, and sprinkle with grated mozzarella cheese on top.
- Send the pizza to the oven and bake at 250 ° C for 10-15 minutes.
- Sprinkle the finished Diabola pizza with dry basil and cut into portions.
Pizza "Neapolitano"
The birthplace of Neapolitano pizza is the city of Naples, where the name comes from. This type of dish is very diverse, because completely unexpected and varied products are often used for the filling. The classic recipe includes ham and all the traditional ingredients.
Ingredients:
- Water (warm) - 165 ml
- Yeast - 12 g
- Flour - 240 g
- Mozzarella cheese - 100 g
- Parmesan cheese - 50 g
- Salt - 0.3 tsp
- Olive oil - 30 g
- Fresh basil - 10 g
- Tomato polpa - 150 g
Making pizza Neapolitano:
- Pour warm water into a deep container and dissolve the salt and yeast in it. Then pour in olive oil (1 tablespoon), add flour and knead the dough with your hands for 10 minutes until it becomes elastic. Form the finished dough into a ball, cover with foil and leave to proof for 1 hour.
- Roll out the matched dough into a thin round cake and transfer to a baking sheet.
- On the pizza base, evenly spread the tomato trade wind and scatter the mozzarella cheese slices, crushing it with your hands.
- Sprinkle with grated Parmesan on top, add basil leaves and drizzle with olive oil.
- Preheat the oven to 200 ° C and bake the Neapolitano pizza for 25 minutes. Garnish with fresh basil leaves before serving.
Pizza "Pepperoni"
Pepperoni pizza is especially popular in the United States of America, where the recipe was transported by Italian immigrants. It includes the traditional ingredients for this dish, but differs in the type of sausage. Although mushrooms and pesto sauce are often added to the filling.
Ingredients:
- Pizza dough - 1 pc.
- Mozzarella cheese - 250 g
- Raw smoked sausage - 200 g
- Olive oil - 2 tablespoons
- Tomato sauce - 150 g
- Chili pepper - 1 pc.
- Oregano - 1 tsp
- Dried basil - 1 tsp
- Garlic - 1 clove
- Sugar - 1 tsp
- Salt to taste
- Ground black pepper - to taste
Cooking Pepperoni Pizza:
- For the sauce, combine the spiced tomatoes, chopped garlic, sugar, salt and pepper. Bring the food to a boil and cool.
- Roll out the pizza dough into a thin round cake and place on a baking sheet.
- Brush it with olive oil and tomato sauce and sprinkle with half a serving of grated mozzarella cheese.
- Then lay out the thinly sliced raw sausage slices and finely chopped chili peppers. Sprinkle everything on top with the remaining grated cheese.
- Send the Pepperoni pizza to bake in the oven for 10-12 minutes at 220 ° C.
