The pizza is ordinary, but so different

Description

This post gave me some recipes on the website, let's also understand and talk... About this hot "sandwich" you can talk forever, this is a hot "sandwich" is much more popular than McDonalds. What is it? This dish is known all over the world called "PIZZA"...

Ingredients

Flour

400 g
Yeast

10 g
Olive oil

100 g
Tomato

1 can
Garlic

4 tooth
Basil

1 coup
Vegetables

2 piece

Cooking

Pizza was the food of commoners, and no different ritual preparation and refinement of consumption. There was pizza on the Apennine Peninsula, the land of ancient Roman Empire — in modern Italy. The word "pizza" is etymologically close to the "piatto" (plate) and "piazza" (square). Isn't that flat as a dish on which it rests, the pizza looks like a decorative plate. The pizza sold on the streets, cutting a piece from a large cake, stuffing pizza was only anchovies and mushrooms. Eat pizza and for Breakfast and lunch. More easy to prepare was the rustic pizza: the dough is refueled or olive oil, or olives, or nothing at all. The townspeople called this pizza "Focaccia", i.e. pellet, stressing that this pizza has a more complicated recipe.

Let's try to make this wonderful dough because we need a little more time, until the dough is ripe. 400 grams of flour - teaspoon packets of dry yeast (about 7 grams), 200 - 230 grams of warm water, teaspoon of sugar, 3 tbsp olive oil, a pinch of salt. In half a glass of water dilute our yeast. To the flour add salt, olive oil, dilute the yeast and make dough, and then knead at least 8-10 minutes. It should not stick to hands, be soft and dry. Vamesii dough into one big ball, put some olive oil, move in a suitable bowl, cover with foil or a towel and leave in a warm place for half an hour until it is doubled will not increase. Then pull it out again and repeat the process of kneading.

Will not try to repeat the original Italian pizza, it is in principle impossible. We are happy owners of the old stone kilns in which the temperature can reach up to 300-400 degrees, and we're not growing those beautiful Mediterranean, abundantly watered by the sun, tomatoes, and a variety of cheeses are just not amenable to resampling, which is so rich in Italy. And family recipes handed down from generation to generation, comparable only with the transmission of recipes of my grandmother's borscht... We'll make our own, very close in taste, but your home. Over time, the stuffed pizza was becoming more and more diverse, it was invented many choices for toppings, such as the main ingredient, imported from the New world, the tomato.

To cook tomato sauce is very easy. It is necessary to take a jar of ready chopped tomato (completely interchangeable and fresh tomatoes, grated on a grater) and pour into a saucepan (you don't need the whole jar), add to taste crushed garlic (a couple cloves), salt, pepper, a couple tablespoons of olive oil, quite a bit of sugar and 20-30 leaves of fresh Basil (if at this time was not at hand fresh, don't despair, dry this work does not worse).

On medium heat bring it to boil and boil since the boiling 8-10 minutes, until the sauce slightly thickens. Now we have time to sauce has cooled, and we will move further on the expanses of history...

The most popular and popular famous pizza "Margarita", first created in Naples in 1889 and received its name in honor of the Queen, wife of Italian king Umberto I. the Royal couple, while in the summer residence of Naples, wanted to try this local dish. And here in birthday of the beautiful Margaret of Savoy, wife of king Umberto I, who became head of the newly United Italian Kingdom, the court was called pizzaiolo Raffaele Esposito with his wife Rosina brandi. Judging by the surviving evidence, they made three kinds of pizza. One of them consisted of tomatoes, mozzarella and Basil the same colors as the Italian flag: red, white and green. Queen especially liked this pizza and she was allowed to name her own name, thereby ushering in the culinary Canon.

Try to cook a pizza "Margarita": roll out a piece of already prepared pizza dough and place on the bottom from the split form for the cake, very convenient and practical. Turn on the oven at the maximum, which you have (240-250 degrees),

and if you have a stone for the oven which is heated along with the oven, then put, if not it is in the bottom of the oven, put a ceramic form...

Grease with a little tomato sauce, the dough, not forgetting just leave the edges UN-lubricated,

cut small pieces of mozzarella, sprinkle with sauce, too, without fanaticism, and put the thinly sliced across the tomato slices. Top a little, just for seasoning, sprinkle with grated Parmesan cheese.

And put into the oven for 10-20 minutes (the exact time can not give, we all have different oven).

Take out, give it a minute to cool and decorate with fresh Basil leaves.

Only in Italy today there are more than two thousand kinds of different pizzas. Record we obviously will not break, and aim will not, because we agree that cook is still the home version of pizza. I would like to meet and vegetarians, so prepare some vegetable and meat pizzas.

Vegetable pizza: eggplant, zucchini, bell pepper and mushrooms... Eggplant cut into circles, brush with a brush one side with olive oil, salt, pepper, seasoning dry Basil or oregano. In the pan and grill fry one side, flip and repeat the same procedure. Remove to a plate to cool.

Courgettes or zucchini can also be cut into slices, but wanted a change and I cut in small pieces. Also poured a little olive oil and added spices, mix and fry until cooked. The same fate befell the peppers... Mushrooms go so fresh as Supplement to vegetables.

Now collect what we have. Again roll out, or who are already old pizza maker spins it above his head until the desired size and thickness, put on the familiar bottoms, and top with sauce and, for example, eggplant with mushrooms, and the next will do with zucchini

and peppers. In short, someone like that. And the procedure is repeated:

again, the oven, a little patience and now, a new kind of pizza on the table.

I wanted to make the first pizza I tried in the glorious town of Bergamo, well, where Truffaldino.

Walking through the narrow streets of the old town, looked in a pizza restaurant where there were a lot of Italians

and very few tourists chose a Pepperoni pizza, perhaps this taste will haunt me forever.

Take the sliced sausage under the name of peperoni, prepare the dough. Here I used mozzarella cheese, round young. If you have a large snowballs - should be cut into pieces. Spread the sausage over the sauce, mixed with cheese and tomatoes