Secret # 1. Pizza makes pizza dough. In a good dough for pizza should be just flour, water, yeast and salt (allowed a little olive oil). The flour should look good and preferably Italian, pizza special, she markerade as type 00, which means the degree of grinding, and it has a high content of protein that affects the elasticity of dough. Good pizza and a mixture of flour type 00, type 0, and the usual mixture of wheat flour and flour from durum wheat. Next, I bring your good recipe dough for homemade pizzas. For convenience, you can knead in a food processor: mix in a food processor with 400 ml of water, 1 kg of flour and 10 g fresh yeast (you can substitute dry in the ratio specified on the package of yeast). In the remaining 100 ml water dissolve 20 g of sea salt. When the dough in a food processor will start to become homogeneous add water with salt, ( this is done at the end, because salt inhibits the function of yeast). Add the olive oil and continue to knead until the dough begins to move away from the walls of the food processor, the kneading process, if necessary, add flour or water. The finished dough will be pliable and malleable, it should not be steep. The dough can also knead with your hands, previously dividing the flour in 2 parts, diluted in one - the yeast with the water, the other salt water and olive oil. Knead both pieces until smooth, then combine and continue to knead until smooth elastic dough. Such calculation of the products obtained is about 1, 5 kg of dough. It should be divided into balls that are suited to your size and leave for proofing in a warm place, without drafts, covered with a damp towel, for at least 3 hours. So, the dough is prepared in advance. Before baking podgotavlivaya filling: Usually a filling for Primavera used young zucchini, mushrooms, broccoli and peppers and also other vegetables to your taste. It will be nice to look young and bright eggplant, canned artichokes and goat cheese. All vegetables should be well washed and dry. In the same way to prepare greens.

Secret # 2: the homemade sauce is tastier (and healthier) mashinnogo, and even more ketchup. For the simplest sauce you need to chop the Basil and garlic. Garlic added upon request, in my opinion, he interacts well with Basil, although garlic and more onions, don't add in the pizza sauce.

Tomato puree to boil over low heat, add the garlic, Basil and dry oregano at the end to rectify of salt and pepper. For greasing one cake with a diameter of 25 cm, enough to 1.5-2 tablespoons sauce.

Thinly slice all the vegetables: the peppers - rings, eggplant and zucchini slices, mushrooms and broccoli - slices, cherry tomatoes enough to cut into halves or quarters.

Stretch the dough with your hands or rascati floured parchment to the right thickness and size, can be directly on the baking sheet. Lightly prick with a fork in different places or to push with your fingers.

Lubricate the basis of the sauce, sprinkle with dry oregano. At this stage you can leave the dough for another 15-30 minutes for proofing.

Secret # 3. The first layer of cheese is placed under (!) stuffing. That is the bottom layer of cheese that was laid out under the toppings will melt when baking, flow and stretch in the finished pizza (which many love), while the top layer of cheese will quickly dry up. And that mozzarella is best for this effect is "ductility". By the way, soft mozzarella made to tear by hand. The ratio of the upper and lower layers of cheese approximately 60% / 40 %.

Secret # 4: the Toppings should be in moderation. Cheese laid out the stuffing. It is not necessary to lay layers of mountains toppings "competing" with the "greedy" pizzerias. Under layers of dough products and the lower layers may not have time to grilled, while the top - it will start to burn. The finished pizza should feel and taste test each piece needs to come across various toppings. So they should just randomly scatter on the surface is not thick. From the top to fill the remaining cheese. Lightly drizzle with olive oil, it will not give products to burn ahead of time. The filling can also sprinkle with oregano and/or freshly ground pepper. Then send in the oven.

Secret # 5: Pizza is baked at very high temperatures. Because this pizza is baked in wood ovens, at home you should heat the oven to the highest temperature, 250 degrees and above. At such temperatures requires only 5-8-10 minutes until cooked, depending on thickness of dough. For raw thinly sliced vegetables in the Primavera pizza - this amount of time is enough to podpisa, and remain fresh and keep their favor. (If the stuffing has ingredients such as, for example, raw meat, chicken, raw onion, etc. then they should be pre-processed to marinate and/or lightly fried.)

The finished pizza sprinkled with fresh Basil. For Primavera is also good there are several leaves of fresh arugula, it will add not only bright colors, and freshness of taste. And remember, whatever you cook - do it with love, experiment, get experience, get inspired and inspire yourself, keep spring in your heart always! Then even the simplest dishes can tune in a new way and become small masterpieces on your table.