The well -known dish like pizza is one of the best dishes of classical Italian cuisine, in essence, not so long ago. Of course, Pizza itself has been known for more than a century. However, for a long time it was considered food for commoners and sailors. And only relatively recently she began to enjoy fame in many countries of the world. And today, not only Italians, but also the inhabitants of many countries, consider pizza their favorite dish. Moreover, you can taste it in almost any cafe or restaurant of fast food, not to mention numerous pizzerias, where it is possible to even order pizza delivery to the house.
In our country, for a long time, you could only try pizza in home. It is not surprising that almost every housewife had its own recipe for preparing this dish. Perhaps he only very slightly resembled the traditional Italian pizza recipe.
If it is assumed that pizza will be prepared in the oven, it is best to take yeast dough as a basis. The classic proportion for its preparation is as follows: 10 g of yeast, 60 g of olive oil, 30 g of salt and 1 liter of water are taken for 2 kilograms of flour. Before sending pizza to the furnace, the dough should stand at least half an hour, and better – within an hour. Before you start rolling the dough, you need to besiege it twice. You can bake pizza both on a baking sheet and in a pan, only the pan must be thick. So that the dough does not stick to the form, it must first be lubricated with olive oil. Sometimes the dough is not rolled out, but simply distributed in shape with hands. Before serving in the oven, the dough should “rest” for 5-7 minutes. Usually pizza, which is baked in a pan, rises stronger. And to make it easier to remove, the bottom and walls of the pan are not only lubricated with vegetable oil, but also sprinkled with semolina.
It is believed that according to the Italian recipe for pizza, the filling on the dough is not laid out immediately, but after the dough is half ready. As soon as the crust forms on the surface of the cake, it is pulled out of the oven and put on the dough the filling, and then again sent to the furnace. However, it is quite possible to lay out the filling and immediately.
Since the filling can be different, then there are also its subtleties. It is believed that classical Italian cuisine involves a minimum of ingredients for filling – usually it is tomato sauce, cheese of one or more varieties, garlic, olive oil and seasonings. And the numerous types of fillings that are offered today in pizzerias are already an Americanized version of pizza. But be that as it may, laying out the filling, it is advisable to put up the ingredients that are raw so that they are guaranteed to reach readiness. Having complemented the ingredients with grated cheese in large quantities, there is no doubt in the taste of pizza.