Pizza
Pizza is one of the most popular dishes in the world, originating from Italy. It consists of a dough base, tomato sauce, cheese and a variety of toppings.
Ingredients
- 500 gwheat flour
- 10 gdry yeast
- 1 tspsalt
- 1 tbspsugar
- 300 mlwarm water
- 2 tbspolive oil
- 400 gcanned tomatoes or tomato sauce
- 2 clovesgarlic
- 1 tbspolive oil
- 1 tspdried oregano
- 300 ggrated mozzarella
- 100 gsausage or ham
- 1 tomato
- additional toppings to taste
Method
- Combine flour, yeast, salt and sugar in a bowl. Make a well, pour in warm water and olive oil. Knead for about 10 minutes until smooth and elastic. Cover and leave in a warm place for 1-2 hours until doubled.
- For the sauce: heat olive oil, fry garlic until golden, add canned tomatoes, oregano, salt and pepper. Simmer over low heat for 15-20 minutes until thickened.
- Preheat the oven to 220°C. Roll out dough on a floured surface into a round or rectangular layer about 0.5 cm thick. Place on a parchment-lined baking tray.
- Brush dough with tomato sauce. Sprinkle with mozzarella, then arrange the sliced sausage or ham (100 g), the sliced tomato and any other toppings you like.
- Bake for 15-20 minutes until the crust is golden and the cheese is melted and browned.
FAQ
The gluten hasn't relaxed yet. After kneading, let the dough rest 15–20 minutes before shaping. If it still fights back, cover it and rest another 10 minutes — don't force it or it will tear.
The oven isn't hot enough, or the pizza is too thick. Preheat your oven to its maximum temperature (250°C+) for at least 30 minutes with a baking stone or inverted baking sheet inside. Bake directly on the hot surface.
Yes — cold fermentation actually improves flavor. After the first rise, punch down, wrap tightly, and refrigerate for up to 3 days. The slow rise develops a more complex, slightly tangy taste.
Add mozzarella in the last 5–7 minutes of baking, not from the start. Alternatively, use a lower temperature for a longer time. Fresh mozzarella should be patted dry — excess moisture steams the base.
Yes — freeze fully baked and cooled pizza wrapped in foil. Reheat from frozen in the oven at 200°C for 12–15 minutes. Unbaked shaped dough also freezes well for up to 3 months.
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Comments (4)
L'impasto è buono ma servono almeno 24 ore di lievitazione in frigo. Con il forno di casa al massimo viene decente, non come la pizzeria ma si mangia bene
Impasto a 70% di idratazione e lievitazione lunga in frigo - questa è la via. Ho un forno di casa normale ma con la pietra refrattaria viene quasi come in pizzeria. Temperature massima del forno e 4-5 minuti non di più.
Домашняя пицца никогда не будет как из настоящей печи при 400 градусах — смиритесь. Но можно приблизиться: разогрейте духовку на максимум с камнем или перевёрнутым противнем внутри хотя бы 40 минут. И тесто делайте за сутки, холодная ферментация даёт вкус, который никакие дрожжи-скоростники не дадут.
This pizza rewards patience. The cooling or setting time is there for a structural reason — cutting corners creates a result that looks the same but tastes disappointing. Let it rest fully.