Modest Italian food – pizza – conquered all of Europe in less than a century and stepped onto the American coast. For Italians, pizza is as valuable as pasta. Italian cuisine knows more than 45 recipes for this dish. They differ in the filling and the type of cheese rubbed on top of the filling, invariably one thing – the real correct pizza dough.
For the sake of fairness, it should be said that there are at least a dozen types of “classic” pizza dough. In each region of Italy you will be offered your own recipe for making homemade tortilla dough, the most popular recipe is yeast dough, the most “correct” one is unleavened unsweetened.
You will need: – 4 cups of flour, – 2 eggs, – 200 g of margarine, – 0,5 cups of sour cream, – 2 tbsp. tablespoons of sugar, – 1/2 teaspoon of soda, – salt.
Mix eggs with sour cream and add sugar. Leave on the table until the granulated sugar is completely dissolved, then add baking soda. In a separate bowl, grind the margarine until thick sour cream, then pour in the mixture of sour cream and eggs. Stir. Add flour and knead the dough.
Do not experiment with sugar, put in exactly the amount indicated in the recipe. If there is not enough sugar, the dough will become loose, if there is a lot, it will become rich.
You will need: – 2 cups of flour, – 200 g of margarine, – 1 tbsp. a spoonful of sugar, – 50 ml of vodka.
Mix eggs with sugar, salt a little. In a separate bowl, mash the margarine and add the eggs, then add 1/3 of the sifted flour. Stir the dough thoroughly and splash with vodka, after which you can add the remaining flour.
This dough is the most beloved all over the world. You will need: – a glass of warm water, – a bag of yeast, – 3 glasses of flour, – 1 tsp. sugar, – 1 tsp. olive oil.
Dissolve yeast in a glass of warm water with sugar and leave for 5-7 minutes. At this time, sift the flour with a teaspoon of salt, pour yeast into the flour and replace the dough. Leave it to “rest” for another 10 minutes, then coat it with olive oil and mash it again.
The finished dough should stand for another half an hour, after which you can start making a pizza disk from it. Roll up the ball first. It should be very resilient, not topple from a light touch, not to tear. There should be no excess flour.
Flatten the ball and start rotating the resulting cake with your palm counterclockwise (if you are right-handed, of course). If you have never made pizza with your hands before, throw the mashed cake on the table and stretch it with your hands to the desired diameter and thickness. You can periodically repeat the famous rotational manipulations of Italian pizzailos with dough on your hands, but there is a risk that due to inexperience you will tear a thin cake.
Do not rush to fill the finished cake. Leave it on for 2-3 minutes. This time is needed in order to understand whether the dough will rise in the oven or not. The peculiarity of the right pizza flatbread is its thinness and elasticity. If the cake swells treacherously, poke it with a fork.
Brush the dough with olive oil before placing the filling, this will make your pizza tender and juicy.