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Dissolve the broth in water and mix with the pizza spices and a little salt. The 4 slices (preferably older bread) are cut into cubes and given quickly through the tomato sauce. It sits nicely on the bottom of the heat-resistant dish greased with a little oil and lined with flour. Pour less than half of the beaten eggs as for the omelet, sprinkle with green onions, a little grated cheese, half the amount of chopped sausage.
Over what I have prepared before, place the whole slices greased with tomato juice prepared before and with a little beaten egg. Put a whole slice of sausage on each slice. Sprinkle with the rest of the tomato juice, put diced cheese with mold (or cheese), sprinkle again with green onions and pepper and put the dish in the oven for 20-25 minutes. Serve with ketchup.
How do we prepare a homemade pizza recipe?
Break suitable pieces of dough, depending on the size of the tray (I have many trays, of different sizes) and spread a sheet about 3 mm thick. It will grow when baked.
It is ideal to powder the table with semolina, not with flour and the dough will spread much easier. Sprinkle a little semolina on the baking tray and it will not stick. Pour the sauce on top, about 1 polish on a stove tray, not very much, because otherwise the dough will not bake very well.
Place the sausage slices, corn kernels, sliced olives and slices of tomatoes and cheese on top. Let it rise for 10 minutes, then put it in the oven at 200 degrees.
It bakes very quickly, in 10-15 minutes it is ready.
Mozzarella is very good for pizza because when it cools it does not harden, it remains soft and it is easy to cut. We like Cold or hot homemade pizza with lots of hot ketchup on top.
In Romania I have often seen housewives making pizza with a very thick layer of dishes and cheeses, a pot of everything, but in Italy, pizza is extremely simple, it does not have many ingredients on top. And my pizza has many ingredients according to the Italian taste, but I put a small amount of each. & # 128578
See here the recipes used for the homemade pizza recipe:
And the fact that I baked pizza at wood oven it gave it an even better taste. I knead a lot when I turn on the oven, I make more bread, pizza, pretzels, cheeses and other goodies, which I keep in the freezer and the children take out when they want something good. Heat immediately in the microwave and it's ready in a few minutes. & # 128578
Pizza & # 8211 40 traditional italian recipes
The first post after a beautiful holiday in Italy must be about traditional Italian pizza, which I haven't tasted in about 10 years, when I was last in the Peninsula. At the time, I was quite profane about pizza, so I treated it as such. This time we looked at Italian cuisine completely and completely differently at home, we practically enjoyed the culinary delicacies in the areas through which we took our steps: Venice, Bologna, Modena, Parma, Rome. I will return with the story of this journey through half of Italy, with details, stories and more.
Before talking about recipes, it must be said that traditional Italian pizza does not know fluffy countertops, ketch-up and many other ingredients added by various nations that have adopted pizza. In Italy there is no Mexican, Hawaiian or peasant pizza from Dâmbovița. It's just pizza with a very thin top, with heat-treated or raw ingredients, seasoned with chili flakes or chili-flavored oil.
leaf plays a key role in the success of a real pizza. The flour used is the one for bread, ie type 650. The dough is left to leaven in the cold for at least 48 hours, up to 5 days, so it will be very easy to spread and shape by hand. Baking temperature in restaurant ovens is higher than 350º, where pizza is baked in 3-4 minutes. In the domestic version it can be reached in the oven 240ºC, the baking time is 7-8 minutes.
Names and ingredients: beyond the hundreds of regional names for various types of pizza, many of them received Protected Designation of Origin & # 8211 D.O.P (Protected Designation of Origin), as in the case of Parmesan or Prosciutto. In the case of ingredients, the same rule applies for several types of pizza, in which ingredients are used D.O.P.
A short conclusion: pizza in Italy has nothing to do with that made in vain around the world. Which is why it will be a long time before we eat a pizza bought in Romania. After the short school I received in Italy, I hope that my homemade pizza will come out as close as possible to theirs, especially since I brought many of the traditional ingredients from Italy.
- let's start with the base, ie the countertop, quantities for 4 countertops, according to the local recipe:
- 500 g 000 or 650 flour
- 1 teaspoon salt
- 25 g (one cube) of fresh yeast
- 325 ml of warm water
Dissolve the yeast in water with a little salt and flour, leave to ferment for 15-20 minutes, mix the rest of the salt with the flour. In a bowl, gradually mix the mayonnaise with the flour, pour the crust on the work surface sprinkled with flour. Knead for a few minutes, form a roll and cut into four equal parts, from which balls are formed. Knead each ball separately, about 2-3 minutes, by stretching with the bridge of the palm. Sprinkle a little breadcrumbs on a tray or plate, place the balls, cover with a clean napkin and let cool, as I said above, for at least 48 hours, up to 5 days. After fermentation, the crust is stretched by hand in the form of a countertop, as thin as possible, without twisting, at a diameter of about 30 cm. If there are breaks in the countertop, fill it with pieces from the edge of the countertop.
We have the countertop ready, in the vast majority of cases it is smeared with tomato puree & # 8211 past & # 8211 mixed with a dry oregano powder and a pinch of salt, sprinkle on the counter pieces of fresh mozzarella sprinkled with a few drops of extra virgin olive oil, then the rest of the toppings. Exceptions are the variants that I will mention below, in the summary of recipes collected in Tuscany and Lazio, the order is random:
Contrary to popular belief, [evasive wording] pizza is certainly not native to Italy. [requires citation] In fact, it is not known who "invented" this delicious food. [value judgment] Although the Mediterranean culture has incipient variants rooted in their diet, similar variants have been discovered in Egypt, Babylon and the Persian Empire. It is known that in ancient Greece they ate a round and flat bread, on top of which they put various spices and ingredients. Additionally, in the ashes resulting from the catastrophic eruption of Mount Vesuvius in 74, they found evidence that a round loaf of flour was consumed on a large scale at that time in Pompeii and Neapolis (Neapolis being a Greek colony that later became the city of Naples). But the truth is that pizza could be invented by anyone who discovered the secret of combining flour with water and heating this dough on a hot stone.
The term "pizza" was first mentioned in a Latin text dating from 997, discovered in a southern Italian town near Naples. According to him, a farm worker had to give the bishop of the city 'two dozen pizzas' (twenty pizzas) on the occasion of Christmas and Easter. The term itself can come from a multitude of words:
- from the Greek word "pikte" (meaning "kneaded hull"), which in Latin became "picta" and later "pitta"
- from the Latin term "pliers" (meaning "to beat"), which can refer to the process of flattening the dough)
- from the Latin word “picea”, which may refer to the fact that it darkens in the oven or
- from the Italian term “pizzicare” (meaning “to shoot”), referring to the fact that pizza is pulled out of the oven.
In Italy, the city that is closely linked to pizza is Naples. Here this dish became very popular among the poor, especially because it was very cheap to prepare, tasty and filling. Additionally, probably due to the fact that pizza was so loved by the poorer inhabitants, the edge of the pizza is thicker than its center. Thus, poor people, even if they had dirty hands, could hold a slice of pizza in their hands and eat it, without soiling the part they ate. Of course, at the end the edge of the pizza was thrown.
But this period was just the beginning of pizza, a dish that can be found anywhere in the world today, being one of the most popular dishes.
The history of modern pizza began with the bringing of tomatoes to Europe from America in the 16th century. At first, however, they were suspected of being poisonous, like other plants in the Solanaceae family. In the 18th century, the poor of Naples used to put tomato sauce on top of their flatbread. That's how the pizza we know today was born. Over time it gained popularity and tourists came especially to the poor areas of Naples to taste the various pizza recipes, prepared by pizzaioli.
This dish was originally marketed at outdoor kiosks. In the form of such a kiosk was established in 1738 the first pizzeria, "Antica Pizzeria Port'Alba", which opened around 1830 in Naples in the form that pizzerias today have, with tables and chairs, and is open and today. Alexandre Dumas tells us that in those years pizza was the staple food in Naples and that it had various ingredients, such as cheese, tomatoes, oil and anchovies. Also during this period it is believed that pizzaioli began baking pizza in the brick oven. Another famous pizzeria is "Da Michele" (opened in 1870), where many consider it to be the only Pizza Marinara and Pizza Margherita. Marinara is the first pizza recipe. Margherita was the first to put cheese on it. It is attributed to Raffaele Esposito, who worked at the pizzeria "Pietro. E basta così" ("Pietro. And arrives") (opened in 1880), which still exists today, under the name "Pizzeria Brandi". Legend has it that in 1889 King Umberto I of Italy and his wife, Queen Margherita, embarked on a tour of the country. During the travels, the queen became intrigued by the flat bread with ingredients on top, which was enjoyed by ordinary Italians. Thus, he asked his guards to bring him a slice as well. As she really liked this food, the queen ordered Raffeale Esposito to prepare several varieties of pizza, not caring that the people in the royal court did not like the fact that the queen eats the same thing as ordinary people. Thus, the Esposito baker prepared three kinds of pizza for the queen: one with bacon, cheese and basil, the second with garlic, oil and tomatoes and the third with tomatoes, mozzarella and basil (the colors of which represented the Italian flag - red, white and green) . This last assortment was the queen's favorite, and the baker Esposito named this kind of pizza after her: Pizza Margherita.
Nowadays, the Veridice Neapolitan Pizza Association has very strict rules regarding the preparation of an authentic Neapolitan pizza. Thus, the pizza must be baked in a wood-fired oven, the dough must be kneaded and flattened by hand, without the use of tools (this is why pizzaioli prepare pizza by rolling it with their fingers in the air). In addition, the diameter of the pizza must not exceed 35 centimeters, respectively the dough cannot be thicker than 1/3 cm in the middle .
A different kind of pizza. Turkish pizza or Lahmacun, with minced meat and very good taste.
If you are bored of the classic pizza recipes, try Turkish pizza or Lahmacun, with minced meat and very good taste!
If you are bored of the classic pizza recipes, try Turkish pizza or Lahmacun, with minced meat and very good taste!
- 600 g lean lamb meat
- 1 medium onion
- 4-5 cloves of garlic
- 150 g of tomato paste
- 1 tablespoon sweet pepper paste
- 1 teaspoon hot pepper paste
- 2 eggs
- For the dough:
- 600 g flour
- 250 ml of water
- 50 ml oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 25 g of fresh yeast
Preparation Turkish pizza or Lahmacun
Saute finely chopped onion & icircn a little oil and add the minced meat over it.
Mix with a spatula to dissolve the minced meat well and leave it on the fire until it is sufficiently penetrated.
Then add the tomatoes and pepper paste, the sliced garlic and leave it on the fire for another 10 minutes, matching its taste with salt and spices, after which we let the filling composition cool.
Sift the flour into a bowl and make a circle in the middle.
In another bowl, rub the crushed yeast with the sugar until it is diluted, then add a little warm water, 2 tablespoons of flour and mix the mayonnaise.
Leave the mayo in a warm place for about 10 minutes, until it doubles in volume, then turn it over in the flour container.
We begin to mix it with the flour on the edges, gradually adding the oil and hot water that we have dissolved in the salt.
Knead a non-sticky dough on the floured table, then leave it to rise, covered with a clean towel, for about 30 minutes.
Divide the dough into two parts, which we spread into two thin, slightly oval sheets.
Transfer the sheets to the oven tray on separate baking sheets and place the filling in the middle.
We stretch it nicely towards the edges, then we fold the edges of the dough over it, in the shape of a boat and we lightly prick them with a fork, so that they overlap well over the meat.
Break an egg in the middle of the meat and put the tray in the oven for 20-25 minutes, or until the dough is well prepared and also the egg.
May it be useful to you!