A detailed pizza recipe with a photo. Share with friends: 
Time: 2 hours. 45 minutes Difficulty: easy Quantity: 2 pizzas B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pizza dough:
- 1 tsp active dry yeast
- 4 tbsp. wheat flour
- 1 tsp coarse salt
- 1/3 Art. olive oil plus some more for lubrication bowls
Filling for pizza “Four Cheeses” and pizza with salami:
- 1/2 – 3/4 Art. purchased or homemade pizza sauce (see recipe below)
- 340 gr sliced thin slices of fresh mozzarella
- 1 tbsp. sliced pepperoni sausage
- 2 tbsp. l olive oil
- Salt and ground black pepper
- 1 can (100 gr.) Pesto
- 340 gr thinly sliced mozzarella
- 110 gr. grated fountain cheese
- 110 gr. crumbled goat cheese
- 1/4 Art. grated pecorino romano cheese
Salsa:
- 1/4 Art. olive oil
- 5 minced cloves of garlic
- 0.5 l sliced in half along the length of red grape tomato
- 0.5 l halved yellow grape tomato
- 1 tbsp. l balsamic vinegar
- 16 shredded fresh basil leaves plus more the need
- Salt and ground black pepper
Pizza Sauce:
- 1 – 2 tbsp. l olive oil
- 3 minced cloves of garlic
- 1 medium chopped onion head
- 1/2 tbsp. chicken broth
- 3 cans (425 gr.) Pulp of tomatoes
- Salt and ground black pepper
- Pinch of sugar
- 1 tsp dried oregano
- 8 to 10 chopped fresh basil leaves
Recipes with similar ingredients: flour, yeast dough, cheese mozzarella, fontina cheese, goat cheese, pecorino romano cheese, salami, pepperoni sausage, tomato sauce, salsa sauce, pesto sauce, tomatoes grape, balsamic vinegar, onion, garlic, oregano, basil
Recipe preparation:
- For the test: In 1.5 tbsp. warm but not cool water pour yeast. In the mixer, installing the nozzle for shortcrust pastry, mix flour and salt. At low mixer speeds enter olive oil and mix. Take out the diluted yeast and mix. Lubricate a separate bowl with a little olive oil and shift the dough into it. Form a ball from it and turn it over, so that the surface of the dough is covered with oil. Cover the bowl tightly cling film and leave to fit for at least an hour or up to 3-4 days in the refrigerator.
- Preheat oven to 260 ° C. To prepare the dough for assembly pizza: Divide the dough into two equal parts. Roll one piece as thin as possible and place on a baking sheet. Repeat the same steps with the second part of the dough. For pepperoni pizza: Put the sauce on the basis of pizza. Put slices of mozzarella on top and pepperoni. For Four Cheese pizza: Pour olive base oil, salt and pepper. Put a jar of pesto on the dough and distribute it evenly. Add mozzarella, fountain cheese, goat cheese and pecorino romano.
- Bake both pizzas until the base is browned and the cheese boil, 12-15 min. Salsa (Salad with tomato and basil): While pizza is in the oven, in a small frying pan in a moderately strong heat olive oil on fire. Add the garlic and, stirring, lightly fry it for about a minute. Take it off the fire before the garlic begins to brown (it may be golden). Pour this mixture into a bowl and let cool slightly. Add tomatoes, balsamic vinegar, and some salt to a bowl. and pepper. Shuffle, then try and add as needed another basil and some salt. Put salsa on Four Cheeses pizza with tomatoes and basil. Slice and serve. Sauce for pizzas: Pour into a saucepan warmed up over moderate heat about a tablespoon of olive oil. Put the garlic and chopped onion and mix. Fry until soft onion, 4-5 minutes. Pour in the chicken stock while stirring to degass the bottom pots. Heat until the liquid has evaporated halfway. Add the pulp of tomatoes and mix. Salt and pepper over taste and put a pinch of sugar. Add dried oregano and basil. Reduce heat to low and simmer for 30 minutes.
