Pizza Recipes In The Oven At Home: What The Dough Should Be, A Review Of Delicious Sauces And Fillings, Photos And Videos How To Cook

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

As in Italy: original recipes for making homemade pizza in the oven

Who doesn't know what pizza is ?! This delicious pancake with a golden brown crust, the richest palette of flavors and soft stretching cheese is known in any country in the world. True, connoisseurs assure that it is best to treat themselves to them in Italy - they say, "real" pizza can be tasted only there. But it takes a long time to go to Italy and not everyone can afford it, but you can cook the famous Italian delicacy in the oven, following the sequence of the recipe, at home. It is enough to turn the refrigerator over and you will surely find everything you need in it.

Content

• 1 The history of pizza
• 2 How and with what to serve Italian food

• 3 Secrets of the Best Test

  • 3.1 Yeast on water
  • 3.2 Video: yeast-free milk dough

• 4 What should be the sauce

  • 4.1 Classic tomato
  • 4.2 Creamy
  • 4.3 Cheese mustard
  • 4.4 Video: bechamel sauce for country style pizza
• 5 1,000 and 1 filling

• 6 How to make pizza at home - step by step recipes for the oven

  • 6.1 Classic Italian
  • 6.2 Margarita
  • 6.3 Video: pizza 4 seasons
  • 6.4 4 cheese
  • 6.5 Pepperoni
  • 6.6 Video: Seafood Pizza
  • 6.7 Rustic
  • 6.8 Vegetable
  • 6.9 Video: Sweet Pizza

The history of pizza

According to the legend, the pizza was "invented" by a poor Neapolitan fisherman, in whose house there was no food left for her husband's return from sailing, except for a couple of handfuls of flour, a slice of cheese and a tail of sausage. In order not to meet her beloved spouse with leftovers, the woman quickly kneaded a cake out of flour and water, threw a chopped sausage and a tomato obtained from the garden on it, sprinkled everything with cheese, added a couple of leaves of greenery and sent everything to the oven. Not only the husband who returned home was satisfied, but also thousands of Italians, for whom this dish quickly became both a favorite delicacy and an unofficial symbol of Italy.

Of course, this is nothing more than a legend. In fact, mankind discovered the famous cakes with various fillings a long time ago - much earlier than Naples and Italy itself in its modern form were born. Historians find mention of the "ancestors" of pizza in scrolls dating back to the times of the Persian Empire, in manuscripts of Ancient Egypt, in dialogues of the famous Greek Plato, culinary books of Rome and some Scandinavian sources. According to rumors, fossilized loaves with the remains of the food baked on them were found even on the ruins of the famous Pompeii!

But pizza gained real popularity and a look close to what we are used to only in the 17th-18th centuries. True, it was still a dish of the poor, who ate hot slices sprinkled with cheese right on the street, as we eat fast food today. But it became more and more popular. Well, with the advent of the first pizzerias, things went well at all, and pizza first made its way onto the tables of rich houses - even kings ate it! - and then completely began to conquer the world. Today it will be extremely difficult to find a country where this dish would not be known and loved.

How and with what to serve Italian food

Cakes with filling have been known to mankind since time immemorial

By and large, pizza doesn't need any accompaniment. This is a completely independent and satisfying dish - there is no need to supplement it. However, true gourmets advise not to neglect some interesting flavor combinations.

1. Light fresh vegetable salads will make an excellent company with spicy sauce and smoked sausage stuffed with Pepperoni (or any other meat pizza). Make sure there is no meat or mayonnaise in them, otherwise the dish will turn out to be too heavy. Lettuce leaves, vegetables, olive oil - that's all it takes.
2. Red dry or semi-dry wine. This is actually a classic, especially if you opt for an Italian noble drink.
3. Natural lemonade, or rather water mixed with a few tablespoons of lemon juice. It will not interfere with enjoying the taste of your favorite food, but, on the contrary, will make it more refined. Remember, sweet "fizzy" with this role will cope much worse.

Secrets of the best test

Long gone are the days when the basis for the most famous Italian dish was made exclusively from flour and water. Today, pizza dough can be anything: yeast and puff, thin and fluffy, crunchy and soft, mixed with kefir, eggs, mayonnaise, sour cream, cottage cheese and even … beer.

The dough should be thin, but dense

But whatever attracts you more - experimenting with new flavors or proven classics - you should select products for the test with special care.

1. Flour. It should be finely ground, made from durum wheat and high in gluten (protein) - at least 12-14%. Only from such flour is a truly elastic and moderately tender dough that can not get wet under the filling, keep its shape and rise when baking.
2. Yeast. You can also use dry, packaged in flat bags, but for "real" pizza, chefs prefer to take a "live" product. However, this is not a fundamental question.
3. Salt. It seems to many that this ingredient is superfluous in the dough, because the filling, which often already contains enough salt, will give the main taste to the pizza. Far from it! Real pizza is not at all an accidental mishmash of products, but a serious dish in which all proportions are verified and balanced, and the base is ideally combined with the filling and sauce. If it turns out to be too bland, the taste of the finished dish will no longer be so rich.

Yeast on water

For one of the easiest pizza dough recipes, you'll need:

• water - 250 g;
• flour - 300 g;
• yeast - 20 g fresh or 4 g dry;
• vegetable oil (of course, olive oil is the best choice!);
• sugar - 1 tsp;
• salt - 0.25 tsp

Cooking.

1. Heat the water slightly. It shouldn't be hot, just warm.

   

   The water should be warm, not hot

2. Dissolve sugar, oil, and salt in it. Lastly, add crumbled yeast to the water, cover the resulting dough with a clean towel and let it stand in a warm place until a foam appears on the surface.

   

   Yeast started to work

3. Begin kneading the dough, adding flour to the dough in portions.

   

   It would be better to sift the flour

4. This should be done until the resulting elastic mass stops sticking to your hands and acquires smoothness and elasticity.

   

   The dough should be smooth and firm.

5. Roll the dough into a ball and let it sit for another hour or two under a slightly damp towel.

   

   Let the dough rise a little more

6. Divide the dough into pieces weighing about 200 g and roll each on a floured table surface into a cake about 30-40 cm in diameter. Or, which is more in line with the classic recipe, knead with your hands, moving from the center to the edges and forming a small side around the perimeter.

   

   Baking paper will prevent pizza from burning

Video: yeast-free milk dough

What should be the sauce

If you mess with the filling, a good sauce will fix that. But if you spoil the sauce, nothing will help the pizza - you can immediately send it to the trash can and start the next one. So this stage requires special diligence from the cook.

But first you need to decide what sauce you want to see in your mini-masterpiece.

Classic tomato

Under no circumstances replace it with regular ketchup! It will be completely different. Better to choose a free hour, prepare more sauce for future use, and then pour it into tins and freeze. The next time you are about to bake a pizza, the necessary ingredient will always be at hand.

You will need:

• tomatoes, fresh or canned - 200 g;
• garlic - 2 cloves;
• half a medium-sized onion;
• olive oil - 10 ml;
• oregano - 0.5 tsp;
• black pepper;
• salt.

Cooking.

1. Peel the onion and garlic and chop finely.

   

   Onions and garlic will give the sauce the spice it needs.

2. Fry both in olive oil in a heavy-bottomed saucepan. This should be done until the onion becomes transparent.

   

   If you don't have a suitable saucepan, use a high-sided pan

3. Remove the skin from the tomatoes. Fresh vegetables will have to be doused with boiling water for this, but you can easily cope with canned vegetables. Pass the pulp through a blender.

   

   Cut the tomatoes into large chunks, this will make them easier to grind.

4. Reduce heat under a saucepan with garlic and onions to low and place tomatoes in it. Season everything with sugar, black pepper and oregano.

   

   If using fresh oregano, add it at the very end of the boil

5. Simmer the future sauce for 20-30 minutes, remembering to stir it regularly with a wooden spatula. Finally add salt, remove the saucepan from the heat and cool. And then use the sauce as directed.

   

   The sauce is waiting in the wings

Creamy

If you are not too fond of tomatoes, opt for a thick creamy sauce. It is especially good for veggie pizza with lots of vegetables and for all mushroom fillings.

You will need:

• heavy cream (at least 20%) - 200 g;
• flour - 1 tbsp. l.;
• butter - 1 tbsp. l.;
• black pepper;
• salt.

Cooking.

1. Sift flour well. It is better to do this twice to get a guaranteed quality result.

   

   Lumps don't belong here

2. Fry the flour in a dry skillet until golden brown.

   

   The flour should be lightly browned

3. Add butter.

   

   Already starting to resemble sauce

4. Add cream after a couple of minutes. Remember to stir the sauce so it doesn't burn.

   

   Make sure that the sauce is not overcooked and begins to thicken - remove from the stove

5. After 2-3 minutes, add salt and spices, remove the sauce from heat and cool.

   

   White sauce works best with vegetables

Cheese mustard

This sauce is created for those who lack piquancy in the classic seasoning. For him you will need:

• sour cream - 200 g;
• cheese - 100 g;
• egg - 4 pcs.;
• mustard powder - 1 tsp;
• olive oil - 2-3 tbsp. l.;
• lemon juice - 1 tbsp l.;
• black pepper;
• salt.

Cooking.

1. Separate the whites from the yolks. Use proteins as you please, they are not needed in this recipe. Rub the yolks with butter and mustard until smooth.

   

   Choose which is more to your liking - a traditional mortar or a blender?

2. Stir sour cream and spices to the mustard-yolk mass. Rub everything well again.

   

   After adding sour cream, set aside the pestle and grab the whisk or fork

3. Grate the cheese on a fine grater.

   

   All the zest of this sauce is in good cheese!

4. Pour the sauce into a saucepan, place over low heat or water bath and add cheese.

   

   In a water bath, the sauce will be less likely to burn

5. Cook the sauce, stirring constantly in a saucepan with a wooden spatula until the mixture is smooth, then remove from the stove and cool.

   

   Can be served

Video: bechamel sauce for rustic pizza

1,000 and 1 filling

The poor wife of the fisherman could not afford to go through the groceries: what was found in the pantry went into the filling. But you will have to become a little more picky in this matter, since not all the ingredients that we put in pizza are combined with each other. If you are not a master ace who has grasped all the subtleties of the culinary art, for the first time it is better to abandon too daring experiments and stick to one of the traditional recipes. So you definitely won't be wrong.

Examples of successful combinations:

1. For the meat-eaters: minced meat mixed with fresh herbs, chopped onions and hot sauce.
2. For poultry eaters: Chicken pieces, bell peppers, asparagus, pickled cucumber and pesto sauce.
3. For those who like sausage: salami with tomatoes and cheese.
4. For fish lovers: salmon with dill, Dijon mustard and onions.
5. For those who cannot live without seafood: mozzarella, bell pepper, shrimp, squid and capers.
6. For vegetarians: mushrooms fried with cream and onions.
7. For aficionados of cheese: slices of your favorite product of different varieties, filled with eggs, beaten with milk.
8. For lacto vegetarians: Canned red bean or hummus puree, corn, and thin rings of red onions.
9. For connoisseurs of the classics: feta cheese with fried spinach and eggs.
10. For gourmets and those with a sweet tooth: delicate ricotta, juicy pear and sweet honey.
11. For those who are hungry: potatoes with mushrooms and meat.

12. For fans of vegetables: tomatoes, eggplants, bell peppers, onions and mozzarella.

    

    There are countless pizza toppings out there - there is no way to list them all.

Don't try to create a kaleidoscope of all kinds of fillings in every pizza. 3-4 components will set off and brighten each other's taste, 5-6 will turn the dish into a hodgepodge. And one more important note! When laying out the filling on top of the base, do not overdo it. You do not roll the kulebyaku, but make a pizza, in which the layer of appetizing filling can be at most twice as thick as the dough. The taste and pleasant crunch of the base should not be lost behind the pile of food piled on it.

How to make pizza at home - step by step oven recipes

The dough is ready, the sauce is bubbling on the stove, exuding mouth-watering aromas, the ingredients for the filling are outlined … It's just a small matter: collect and bake pizza to make your family an unforgettable dinner. How would we treat them like that today?

Classic italian

This pizza is the best place to start your acquaintance with one of the main attractions of Italian cuisine. It is prepared very simply, so it does not cause difficulties even for beginners, and almost everyone likes it. Except, perhaps, vegetarians.

You will need:

• base for pizza - 1 pc.;
• tomato sauce - 3-4 tbsp. l.;
• tomatoes - 2 pcs.;
• sausage - 70 g;
• Parmesan or any other cheese - 30 g;
• olives and olives - about 30 g each;
• champignons - 50 g;
• olive oil.

Cooking.

1. Line a baking sheet with baking paper or grease with vegetable oil, and then put the prepared layer of dough on it. Some cooks advise to preheat the oven and put a “bare” pizza base in it for a couple of minutes, so that it starts to rise slowly. Just make sure that it does not dry out and does not crust ahead of time.

   

   Important! If you start assembling pizza on the table, you will not transfer it to the baking sheet.

2. Brush the base with tomato sauce. To make it easier for yourself, start from the center and spiral towards the edges.

   

   2-3 spoons are more than enough to cover the entire layer

3. Cut the tomatoes into circles.

   

   Don't make the slices too thick

4. Sausage - cubes.

   

   Most often, smoked sausage is added to pizza, but you can only focus on your taste

5. Mushrooms - with plastics.

   

   If you don't like mushrooms, replace them with courgettes

6. Grate the cheese on a coarse grater or, if you are using Mozzarella, cut into thin cubes. And you can mix both varieties - it will turn out even tastier.

   

   It is not customary to grate mozzarella

7. Spread the tomatoes, sausage and mushrooms over the base and sprinkle with a layer of cheese.

   

   Step back from the edges by 1.5-2 cm

8. Sprinkle your "semi-finished product" with olive oil, put in an oven preheated to 200 ° and leave to bake for 10-20 minutes, depending on the thickness of the rolled base.

   

   Time to taste the treat

Margarita

If you are interested in more sophisticated tastes, pay attention to the pizza, named after the wife of the King of Italy, Margarita of Savoy - or so the legend says. In addition to the fact that she (of course, pizza, not a queen) beats all popularity records in the world and is mandatory on the menu of any self-respecting pizzeria, the combination of basil, juicy tomatoes and mozzarella in itself evokes associations with the country of olive groves, spaghetti and falling towers, so the spirit of true Italy will hover in your kitchen.

You will need:

• base for pizza - 1 pc.
• tomatoes - 300 g;
• mozzarella - 200 g;
• olive oil - 3 tbsp l.;
• garlic - 3-4 cloves;
• tomato sauce - 3 tbsp. l.;
• fresh basil;
• pepper;
• salt.

Cooking.

1. Place the pizza base on a baking sheet drizzled with olive oil and brush with sauce.

   

   Only tomato sauce is suitable for Margarita

2. Cut the tomatoes into thin slices.

   

   Classic Margarita without tomatoes? Never!

3. Pass the garlic through a press.

   

   Later, you sprinkle them on pizza for more flavor.

4. Cut the mozzarella into thin sticks or cubes.

   

   Sometimes small balls of Mozzarella are placed on the pizza without cutting

5. Place the chopped tomatoes on the dough, sprinkle with garlic, pepper and salt, sprinkle with cheese, and finally add basil leaves.

   

   At this stage, you can add your favorite dry seasonings - for example, a set of Provencal spices

6. Send the pizza to the oven preheated to 200 ° and bake until golden brown on the side of the dough - that is, for 10-15 minutes.

   

   Summon the eaters!

Video: pizza 4 seasons

4 cheese

If you liked the classic treat with Parmesan and Mozzarella, then you will be delighted with this delicacy. A rich combination of flavors from different types of cheese, creamy tenderness of the sauce and crunchy dough create a delicious combination. Even those who were still sure that pizza without sausage and meat is not pizza at all will not be disappointed.

You will need:

• base for pizza - 1 pc.;
• white sauce - 100 ml;
• Mozzarella cheese - 300 g;
• Ricotta cheese - 200 g;
• Cheddar cheese - 100 g;
• Pecorino Romano cheese - 50 g.

If you have problems finding Pecorino cheese, replace it with the same Parmesan. But keep in mind that Pecorino has a much more pronounced taste, so the replacement will not be quite equivalent. In addition, blue cheese is more than appropriate here if you are a connoisseur of this product.

Cooking.

1. Place prepared pizza dough on a drizzled baking sheet and brush with a thin layer of sauce.

   

   Well-boiled sauce will not run thin

2. Grate the Cheddar cheese.

   

   Choose a coarse grater

3. Cut the pecorino into slices.

   

   Pecorino is quite hard cheese

4. Break the mozzarella, and the Ricotta can be spread on the dough with a spoon.

   

   Soft Ricotta is easier to handle with a spoon

5. Spread the cheese slices evenly over the entire surface of the pizza, excluding the sides.

   

   Looks already delicious

6. Bake the pizza in a preheated oven at 200 ° for 15–20 minutes, until the filling is melted.

   

   Once the filling is melted, the pizza can be removed from the oven.

Pepperoni

This dish got its name from the unusually spicy variety of salami, which is one of its obligatory ingredients. And the name of that, in turn, comes from the Italian word "pepper" - "pepe". It is not surprising, because there is plenty of pepper in this spicy delicacy! No wonder in Italy itself the second name of such a pizza sounds like "Devilish".

To prepare a dish "with a twinkle" you will need:

• base for pizza - 1 pc.;
• sauce, preferably red, tomato - 100 ml;
• 200 g spicy salami;
• 200 g of hard cheese;
• olives or pitted olives - 20-25 pcs.;
• basil and oregano - a pinch of dried herbs or a small handful of fresh herbs.

Those who “like it hot” and are not afraid for their stomachs can add a pinch of hot red pepper to the sauce. And don't forget to serve refreshing lemonade and other drinks - the pizza will turn out to be truly “scorching”!

Cooking.

1. Sprinkle a baking sheet with oil, put the prepared pizza base on it and brush it with sauce.

   

   True spicy lovers add pepper to both the sauce and the filling

2. Cut the salami into thin slices.

   

   The type of salami that gave the name to the pizza is characterized by a high content of pepper

3. Grate the cheese on a coarse grater.

   

   Cheese will soften the spiciness of the sausage

4. Cut the olives into circles.

   

   The main thing is to find olives or pitted olives

5. If cheese usually crowns the actually finished pizza, then here we will move in the reverse order: first we will distribute grated cheese over the dough, not reaching a couple of centimeters to the edge, and then we will take up the sausage and olives.

   

   As always, make sure that the filling does not protrude beyond the edges.

6. Bake the pizza in an oven preheated to 200 ° for a quarter of an hour or a little longer - until a browned crust appears.

   

   Be careful not to burn yourself!

Video: pizza with seafood

Village

If the name makes you think of simplicity and artlessness, then you are mistaken. Rustic pizza differs from its “commodities” by the presence of an exquisite thick béchamel sauce. And also the fact that its filling contains bacon and potatoes, which, in fact, suggest rural life and simple but hearty dinners.

You will need:

• base for pizza - 1 pc.;
• Mozzarella cheese - 80 g;
• champignons - 50 g;
• bacon - 30 g;
• potatoes - 50 g;
• onions - 30 g;
• olive oil;
• bechamel sauce;
• oregano, rosemary.

Cooking.

1. Peel the onion, chop into cubes and fry in olive oil until transparent.

   

   5 minutes will be enough

2. Cut the champignons into plastics and add to the onion.

   

   Another 12-15 minutes, and you can add potatoes

3. Peel the potatoes, cut into slices and send them to the onions and mushrooms in the same way. Cover the skillet with a lid and fry the filling until the potatoes are tender, stirring occasionally in the skillet with a spoon.

   

   Transfer the filling to a plate to cool down faster.

4. Cut the bacon into medium sized pieces.

   

   Neat slices will be easier for eaters to manage

5. Grate the cheese on a coarse grater.

   

   What pizza is without this essential ingredient?

6. Brush the dough base with the sauce.

   

   The creamy taste of bechamel will perfectly set off the taste of potatoes and mushrooms

7. Put the filling on the base: potatoes, mushrooms, bacon, onions, oregano, rosemary.

   

   An interesting option: bake pizza in a frying pan with a removable handle

8. And bake the pizza in an oven preheated to 200 ° for 10-15 minutes.

   

   This pizza can easily replace a whole meal.

Vegetable

Not everyone loves meat, but this, of course, is not a reason to deny yourself a slice of delicious pizza. It is enough to choose the filling in accordance with your principles and - voila! vegetable delicacy, sustained in the best traditions of Italy, is ready.

You will need:

• base for pizza - 1 pc.;
• tomato sauce - 100 ml;
• Mozzarella cheese - 60 g;
• zucchini - 30 g;
• eggplant - 30 g;
• pitted olives - 20 pcs.;
• Bulgarian pepper - 30 g;
• onions - 30 g;
• oregano;
• ginger;
• olive oil;
• salt.

Cooking.

1. Peel the zucchini and eggplant, cut into thin slices.

   

   It is recommended to dip the eggplant in a bowl of water to remove the bitterness

2. Peel the onion and chop.

   

   Vegetarian pizza can be spiced up

3. Sprinkle a skillet with olive oil and fry all the vegetables in it, adding a little ginger and salt.

   

   Golden crust makes pizza even more appetizing

4. Slice the peppers separately.

   

   The brighter, the tastier

5. And olives - in circles.

   

   Make a variegated mix of olives and olives

6. Slice the cheese as you like.

   

   Cubes, circles - what's the difference? The main thing is that it is delicious!

7. Brush the dough base on the oiled baking sheet with red sauce.

   

   Just a little more, and you are there

8. Spread all the vegetables on top, sprinkle with cheese and throw fresh oregano leaves over the filling. Bake at 200 degrees for 10-15 minutes, until the dough is done.

   

   Vegetarian pizza tastes just as good as any other pizza

Video: sweet pizza

Pizza has won worldwide popularity for a reason. She is good in any circumstance: at a friendly party, a romantic date, a family dinner, a snack for a single bachelor, as breakfast, lunch or dinner. It has many tastes - everyone can easily find among the fillings the one that they like. And also this dish can be afforded from time to time by those who follow the figure. A slice of classic Italian pizza, for example, contains 149 calories - that is, slightly more than a plate of buckwheat porridge. Isn't there a reason to cook a famous delicacy today? Arrange a mini-trip to sunny Italy for your home, they will definitely appreciate it!