How to make pizza at home. How to make real pizza at home? (using the example of the classic Margarita)

Pizza- one of the most popular Italian dishes. This is a round flatbread made of dough with filling, baked in the oven.

The history of pizza. Flatbreads with vegetables and cheese have been eaten on the Apennine Peninsula since time immemorial. In the 16th century, they were brought to Europe - one of the essential ingredients of traditional pizza. In the 17th century, pizza began to gain popularity among the Italian people. And then it was considered by no means a noble dish, because it included the simplest ingredients: dough, cheese, tomatoes,... And only in the 19th century did it appear on the royal table.

Pizza Margherita. At the end of the 19th century, Naples was visited by the King of Italy, Umberto I, and his wife Margaret of Savoy. A “three-color” pizza was made for her: its filling uses the colors of the Italian flag: green (basil), white (mozzarella cheese) and red (tomatoes). This pizza was named after the queen.

Pizza dough must be yeasty. It is important that the flatbread is thin and soft enough so that the finished pizza can be folded in half without breaking. Experts recommend not rolling out the cake, but kneading it with your fingers, giving it the desired shape. In Italian pizzerias you can watch pizza makers, called pizzaiolos, impressively spinning a flatbread on their finger above their heads.

Pizza topping. Each region of Italy has its own peculiarities of pizza preparation: traditional local products, so-called specialties, are added to the filling - various types of cheese, sausage and dried meats, fish and seafood, etc.

Today, the choice of ingredients for filling is huge, because by and large, following the advice of the heroine of the film “The Blonde Around the Corner,” you can put everything in the refrigerator on pizza. All over the world, pizza is prepared in different ways - according to traditional recipes or inventing your own, boldly imagining on the theme of pizza - sometimes so boldly that the original dish is unrecognizable. There are even dessert options for pizza - with fruit and.

Baking pizza. Traditional pizza is baked in a special wood-fired oven that can maintain a very high temperature. At home, pizza should be baked in an oven preheated to the highest possible temperature - at least 220 C. It is highly advisable to bake pizza on a hot stone. If you don't have a special stone, place an upside down baking sheet in the center of the oven and let it heat up with the oven. Only if these conditions are met will the pizza be baked in a matter of minutes and the dough will be baked, but not dry.

Pizza is a tasty and filling dish. You will learn recipes for making simple and delicious pizza from this article.

The easiest pizza recipe

Ingredients:

For the test:

• baking soda – ½ teaspoon;
• sifted wheat flour – 220 g;
• kefir – 180 ml;
• salt.

For filling:

• ketchup;
• onion – 50 g;
• half-smoked sausage – 150 g;
• tomatoes – 100 g;
• pickled cucumbers – 100 g;
• mayonnaise.

Preparation

Put salt and soda directly into the kefir, slowly add previously sifted flour and knead the dough. We put it in the cold for about half an hour. Meanwhile, prepare the ingredients for the filling: Finely chop the onion and pickled cucumbers. Chop the sausage into cubes and grate the cheese. We line the mold, grease it with oil, place the dough in it and spread it over the surface of the mold with our hands. Generously coat the surface with mayonnaise and ketchup. Place the filling on top and bake at moderate temperature until done.

Simple Pizza Dough Recipe

Ingredients:

For the test:

• sugar – 70 g;
• water – 400 ml;
• refined vegetable oil – 70 ml;
• instant dry yeast – 5 g;
• sifted wheat flour - 5 cups.

For filling:

• sausage or ham;

Preparation

Dissolve salt, sugar and dry yeast in warm water. Stir thoroughly. Add pre-sifted flour and knead the elastic dough. Add vegetable oil at the very end. Cover the dough in the container with a napkin and let it stand warm. After it rises for the first time, knead it and let it rise again. After this, you can continue to work with the dough. Roll it out, coat it with tomato sauce, add the filling and bake for about 20 minutes in a well-heated oven.

A simple pan pizza recipe

Ingredients:

• flour – 12 tbsp. spoon;
• mayonnaise 67% – 5 tbsp. spoon;
• sour cream – 80 g;
• eggs – 2 pcs.;
• filling - to taste.

Preparation

Mix sour cream with mayonnaise and beat in the eggs, stirring thoroughly. Add the sifted flour and mix thoroughly. Pour the mixture into a cold frying pan, greased with oil, and place any filling on top. Cook in a frying pan over low heat with a lid. The pizza will be ready when the cheese melts!

A simple pizza recipe

Ingredients:

• oat bran – 2 tbsp. spoons;
• eggs – 3 pcs.;
• low-fat kefir – 2 tbsp. spoons;
• tomato – 1 pc.;
• cheese – 80 g;
• chicken breast – 1 pc.;
• tomato sauce – 1 tbsp. spoon;
• baking powder - 0.5 teaspoon;
• oregano - a pinch.

Preparation

Mix eggs with baking powder, pour in kefir, add bran and a little salt. Stir well until smooth. Let the mixture sit for 10 minutes, during which time the bran will swell. At this time, we prepare the filling ourselves: cut the boiled breast into small cubes, tomatoes into circles. Heat the pan well, lightly coat it with oil and pour in the dough. Cook for about 3 minutes. When the bottom of the cake is well-adhered, add the filling, sprinkle with cheese and oregano. Cover with a lid and cook for about 5 minutes over low heat.

A simple pizza recipe in the oven

Ingredients:

Preparation

Pour dry yeast with warm milk, stir and leave warm for a quarter of an hour. Add a little flour and knead the batter. Pour in the oil, add mayonnaise, stir and add flour to make a fairly thick dough. Let it sit for about a quarter of an hour, and then roll it out and place it in a greased form. Spread your favorite sauce on top, add the filling and bake at moderate temperature for about 30 minutes. Bon appetit, everyone!

1.

Pour half a kilo of wheat flour into a large container. You need the most common wheat flour, but the main thing is that it contains at least 13% protein. Add 15 g of salt, 7.5 g of sugar (the ratio, as you noticed, is 2:1), and 40 g of olive oil. It’s better not even extra virgin, but refined, so that the dough does not smell strongly or taste bitter. Then pour 250 ml of room temperature water into the mixture and start kneading - you need a mixer with a hook attachment. The dough should be kneaded at low speed. After the start of kneading, you need to add yeast. But they cannot be added together with salt, otherwise they will not start working at full strength. Therefore, first stir the dough until smooth so that there are no lumps, and only then add 3.75 g of yeast and continue kneading until the dough becomes elastic. Why low speeds are needed: so that the temperature of the dough does not increase too much during kneading. We need it not to heat above 22 degrees, otherwise the yeast will start working quickly, the dough will become soggy, and it won’t be very good.

2.

After five minutes in the mixer, the dough is ready. Many people add dry aromatic herbs to it, but you should not overdo it, otherwise the dough will begin to dry out - the herbs will absorb water. Or, if you want to add them, you can increase the water volume a little. After the dough is ready, we must knead it slightly and bring it into a homogeneous state. Divide the dough into 200 g pieces: this is just enough for a pizza that fits the size of a regular home oven. If your pizza is very small, you can form a ball weighing 150 g or even 120 g: the main thing is that the pizza comes out very thin.

3.

Form the dough into a pizza ball. From the total volume of dough we got about four of these balls and another small piece. Place this dough in ordinary plastic bags so that the yeast can begin its work. Cling film is not suitable for this; it will tear when the pizza ball starts to grow. Set the dough aside for an hour and a half.

4.

The readiness of the dough can be checked using a chef's needle, which shows the temperature of the product: it should be 23 degrees. If you do not have such a needle, then you will still understand whether the dough is ready or not - it will noticeably increase in volume. Now you can start rolling out the dough.

5.

First, let's prepare the Margherita pizza. For this we need mozzarella and tomato sauce.

You need to take firm mozzarella, with a fat content no higher than 40%, otherwise oil will drip from the finished pizza. No need to grate the mozzarella. Cut it into pieces of the same thickness as the dough, so that the cooking time of the dough coincides with the melting time of the cheese. If you follow this rule, the mozzarella will stretch, and that’s what everyone always expects. Mozzarella stretches when it does not boil over. As for the tomato sauce: I don’t recommend using regular tomato paste; I advise you to use ready-made tomato sauce for pizza, to which herbs have already been added. If you don't like it, you can buy just tomato, without herbs. And regular tomato paste is highly acidic, and this can lead to heartburn.

6.

Sprinkle some flour on the table. Remove the dough ball from the bag. It’s better to roll out the dough by hand, but if you can’t do it, take a rolling pin. True, this is not very good - the carbon dioxide that has collected in the dough will leave after using the rolling pin, and this is great for focaccia, not for pizza. So stretch the dough into a circle with your hands, it’s not difficult: first knead it, making the pizza ball flat, and then stretch it from the center to the edges. It will be easier to stretch if you hang the edge of the circle off the table and expand it while moving clockwise around it.

Once you have formed the pizza base, give the dough a minute to rest. After this, stretch the dough a little again and remove excess flour.

7.

Take a wooden board, sprinkle it generously with flour - this will replace the pizza shovel. Place crust on it: this is the name of the pizza base after the pizza ball is rolled out.

8.

Spread one and a half tablespoons of pizza sauce evenly over the crust.

9.

Place the cheese on the pizza so that it ends up on each slice. Here's a simple way: first lay out the cheese crosswise, and then add pieces to the sectors between the resulting lines.

10.

Of course, it is best to use a pizza stone for baking, but if you don’t have one, it doesn’t matter. Take a regular baking sheet, wrap it in parchment, turn it upside down and put it in the oven.

Preheat the oven to 250 degrees. It is best in convection mode, with the lower and upper shades turned on; this is necessary to increase the heating zone.

Carefully transfer the pizza from the board to the baking sheet and leave to bake for 5 minutes.

11.

Remove the finished pizza from the oven, transfer it to a plate and bring it to the table.

12.

The pizza is ready, you can already eat it, but it’s better to add a little more dry herbs. Take, for example, a ready-made mixture of “Italian herbs” or oregano and sprinkle it on the pizza.

13.

Cut the pizza into eight pieces. Check its readiness - the tip of the piece should stand straight and not fall off.

14.

You can use the remaining dough to make several more pizzas. For example, with chorizo ​​and tomatoes.

Cut the sausage into thin slices (15 g is enough for one pizza), and the tomatoes into slices 1.5 mm thick.

15.

Do the same with the dough ball as with the previous one: take it out, knead it, form a circle and place it on a board sprinkled with flour.

Afterwards I was sure that it was impossible to do something similar at home. It's not worth even trying. But suddenly? And I decided to try it anyway. I re-read a mountain of articles, recipes and started experimenting.

And guess what? You can make excellent Neapolitan pizza at home! Yes, it won’t smell like a stove, and it won’t be “exactly like in Naples.” And yet she will be cool. Even better than many local pizzerias.

But first you need to understand the nuances. So, what ingredients make up the perfect pizza?

Temperature. Pizza is a creation of fire. According to the official recipe of the Associazione Verace Pizza Napoletana (Association of Real Neapolitan Pizza), the pizza must be baked in a wood-fired oven at a temperature of 485°C. In normal home conditions, we need at least 250°C - this is the maximum temperature of most ovens. The higher the better. Therefore, before baking the pizza, thoroughly preheat the oven (along with the baking sheet) at maximum temperature, for at least half an hour.

Baking time. The pizza bakes in the oven in a couple of minutes. In a conventional oven, this time will have to be increased to 6-8 minutes (depending on the size of the pizza). And not a minute longer. Recipes with 20-minute pizza baking cause real emotional distress in me :) Because this is no longer pizza, but a flatbread with overcooked toppings. The whole essence of pizza is soft elastic dough and juicy filling, the moisture from which has not had time to evaporate.

Baking surface.Now it is clear that by the time of baking the baking sheet should be hot. As soon as the pizza touches him, she immediately or should start getting ready.Every second counts.If you put the pizza in the oven on a cold baking sheet - that's it.gone. By the time the baking sheet with the dough warms up, the filling will have evaporated and dried out.Therefore, we preheat the baking sheet in advance along with the oven.(Of course, ideally you would use pizza/bread stone that ensures the dough is heated as evenly as possibleand formation of a thin crispy crust. But this is idealwell anda well-heated baking sheet also works well).

Flour. The dough for Neapolitan pizza has a very characteristic crumb structure: elastic, chewy, bread-like, porous and aromatic. All these properties are affected by the quantity and quality of gluten, which is released from wheat protein during kneading. It helps the dough create an extensible frame that retains carbon dioxide bubbles, resulting in an elastic, airy, elastic crumb after baking. The higher the protein content in the flour, the “stronger” it is, the more porous and elastic the dough will be.

For proper pizza dough, you need flour with a protein content of at least 12 g per 100 g. For example, ordinary (Ukrainian, Russian) premium flour contains only 9% protein. In addition, the moisture capacity of our flour is much lower (more flour is needed for the same amount of water), which also does not improve the structure of the dough. Working with it is not very convenient, because... The dough is not elastic and breaks easily, and the crumb turns out to be finely porous and crumbly.

And here is a clear difference (on the left - pizza made from medium flour, 12 g of protein, on the right - from weak flour, 9 g of protein)

The structure of the dough after proofing (at the top - medium-strength flour, at the bottom - weak flour):

How to choose the right flour? Should it be Italian? Not necessary. It just has to be flour from soft varieties of wheat, finely ground, with a protein content of at least 12 g per 100 g. Domestic flour marked “for baking bread,” for example, may be suitable - its protein content is higher. Let's look at the composition. Well, if you choose from Italian flour, then it should be “typo 00” (fine grind) with the protein percentage indicated above. There are ready-made mixtures that say “for pizza.” Over time, you can start experimenting, try mixing different types of flour (for example, weak Ukrainian flour can be “strengthened” with flour with a high protein content). For example, I like best pizza made from strong flour (14 g of protein) manitoba for long proofing; it is used for baking bread, croissants, etc. The dough from it turns out to be very aromatic and indescribably “chewy”, like Meller caramels :)

Proofing time. During the proofing of the dough, a fermentation process occurs, which forms the taste and aroma. Roughly speaking, the longer the dough rests, the tastier and more aromatic the pizza will be :) This process can take from 3 to 12 hours. For myself, I determined that four hours is enough, but if it is possible to leave for longer, so much the better. The dough is still the main element of pizza, and it should be tasty enough that it would not be a shame to serve the pizza with just salt and olive oil.

Filling. 1) Pizza spends only a few minutes in the oven. Therefore, if the filling needs heat treatment (raw meat, mushrooms, hard vegetables, etc.), we do this in advance. The meat should already be cooked, the mushrooms fried, etc. 2) By the time of baking, prepare and cut everything. All you have to do is throw the filling onto the formed base and straight into the oven. The filling should sit on the raw dough for a matter of seconds - otherwise the dough may become “gummy”. 3) Don’t be greedy and don’t pile up a mountain of filling:) Distribute it evenly over the base in one layer. If there is too much filling, neither it nor the dough will have time to cook.

Parchment. We prepare baking parchment in advance and sprinkle it with cornmeal - pizza dough is very sticky, only hard coarse flour will help here. We transfer the formed base onto parchment with flour - and only then lay out the filling. An attempt to transfer the base with filling into the oven without parchment will most likely end in disaster :)

Phew, now we can go straight to the recipe. It's indecently simple :)

Ingredients:

250 g fine flour, at least 12 g protein per 100 g (however, you can cook it with regular flour - it will still be good, but you will need a little more)
10 g fresh yeast (3 times less dry yeast)
160 ml warm clean water (filtered or boiled)
1/3 teaspoon sugar
1/2 teaspoon salt
Cornmeal for dusting
A few tablespoons of tomato sauce (passata made from fresh tomatoes, tomatoes in their own juice, prepared from a jar, etc.)
100-130 g mozzarella
Olive oil
Or any other filling to your taste

Exit: 2 small pizzas with a diameter of about 25-30 cm

Preparation:

1. Grind the yeast and mix with sugar. Fill with warm (human body temperature) water, stir until dissolved. Sift the flour. Pour the liquid with yeast into the flour and mix.

2. Add salt. And we start kneading with a mixer with dough attachments or a food processor - the first 3-4 minutes at low speed, then increase the speed and knead for another minutes 5 (if by hand - only 12-15 minutes) until the dough begins to come together.

If you use regular, weak flour, you will have to add it, because... the dough will be sticky. Add half a tablespoon at a time, stirring after each addition. We stop when the dough stops spreading and comes together (you may need 3-5 tablespoons in total, it is important not to overdo it).

The dough will remain slightly sticky - this is normal. Grease a spacious bowl with vegetable oil, form the dough into a ball, dust with flour and transfer to the bowl. Cover with cling film and leave to rise in a warm place for at least 4 hours (in cool weather, increase the proofing time).

3. Half an hour before the end of proofing, preheat the oven with a baking sheet at maximum temperature. With hands coated in vegetable oil, remove the dough from the bowl. Lightly knead. The dough turns out soft, elastic and elastic.

4. Divide into two equal parts and form them into balls. Look how stretchy it is :) Place the first ball on a work surface sprinkled with flour (or better yet, flour + a little cornmeal, so it will be easier to wipe off the remaining dough later :). Use your palm to make a depression like this.

5. Now we begin to stretch the dough from the center to the edges and form the base for the pizza, trying not to press on the sides. We use the second palm as a limiter, moving it around the circumference of the base so that the shape does not spread and remains more or less round. Periodically turn the dough over and stretch it on the other side.

Like this

6. The base can be lifted and it will stretch due to its own weight. If the dough does not stretch well (this sometimes happens), it is enough to leave it to rest for 10-15 minutes so that the gluten “relaxes” and start again.

7. In general, we stretch it as best we can, leaving only the ring of the sides thick :) The base should be quite thin, in the center - no more than 3 mm, and then about 5 mm. If a hole has formed somewhere due to excessive zeal, it’s okay, we’ll cover it with a piece of dough.

Place the formed base on baking parchment sprinkled with corn flour. Spread the tomato sauce evenly, sprinkle with olive oil, you can add dried basil and/or oregano. Add chopped mozzarella. And again pour olive oil thoroughly. Just good! The more oil, the tastier and juicier :)

8. And immediately send it to the preheated oven for 6 minutes. Don't let the pale sides bother you - the dough will be ready. We cut it and eat it immediately, purring.

The entire procedure, with the exception of the dough proofing time, takes 20-25 minutes: 10 minutes for kneading and 10 minutes for forming the base.

After proofing and forming balls, the dough can be wrapped in cling film, frozen and used as needed. Freezing and defrosting does not in any way affect the taste and consistency of the dough, but it is incredibly convenient :) All that remains is to take the dough out of the freezer in advance, form the base, add the fillings - and you're done.

What could be better than homemade pizza prepared according to an original Italian recipe? Crispy crust, delicate sauce, viscous cheese and fresh vegetables - all this cannot be compared with a store-bought product. Traditionally, pizza is cooked in the oven, but culinary experts have also come up with recipes that allow you to create a dish in a frying pan. It all depends on time and imagination, the main thing is to follow practical recommendations and not violate the exposure time.

Pizza "Four cheese"

Dough:

• rye flour - 550 gr.
• milk (fat content from 1.5%) - 280 ml.
• chicken egg - 1 pc.
• dry baker's yeast - 10 gr.
• olive oil - 90 ml.
• granulated sugar - 35 gr.
• crushed salt - 3 pinches

Filling

• Parmesan cheese - 90 gr.
• Mozzarella cheese - 120 gr.
• Emmental cheese - 100 gr.
• cheese "Fontina" - 80 gr.
• dried basil
• ground black pepper
• olive oil

1. Sift the flour, mix it with other bulk ingredients (salt, sugar, yeast).
2. In a separate container, beat the egg, add olive oil and milk along the side of the bowl.
3. Carefully pour the mixture into the mixture with flour, stir with a fork so that no lumps form. Then turn on the mixer and knead the dough until smooth.
4. Cover the container with the dough with a waffle towel or cotton napkin and place in a warm place for 1 hour. The mass should rise and thicken.
5. When the time is up, pour a little flour onto the cutting table, grease your hands with it and place the dough on the surface. Form the mixture into a round or square cake (thickness about 5-7 mm).
6. Line a baking sheet with foil or baking paper and carefully move the pizza base around. Brush the dough with olive oil and poke holes with a fork to ensure it bakes evenly.
7. Grate or otherwise chop all types of cheeses, place them in the following order: place Mozzarella on the bottom, then alternately place Fontina, Emmental, Parmesan.
8. Gently press the cheese mass with your hands, sprinkle with dried basil and pepper. Preheat the oven to 180 degrees, place a baking sheet there for 25 minutes.

Ideally, you should have a pizza with a delicate golden hue, crispy crust and gooey cheese.

Dough:

• wheat flour - 450 gr.
• Dry baker's yeast (quick rise) - 10 gr.
• corn or vegetable oil - 85 ml.
• milk or purified water - 275 ml.

Filling

• Cherry tomatoes - 200 gr.
• chicken fillet - 600 gr.
• Mozzarella cheese - 240 gr.
• Dutch cheese - 60 gr.
• Parmesan cheese - 110 gr.
• Iceberg lettuce - 3 leaves
• mayonnaise - 145 gr.
• soy sauce - 80 ml.
• lemon juice - 75 ml.
• garlic - 2 cloves
• rye crackers “3 crusts”
• parsley dill
• pepper, salt

1. Pass the flour through a sieve, combine it with salt, add the yeast.
2. Without ceasing to stir, add oil (vegetable, corn). Heat water or milk to 40 degrees, pour it along the edge of the wall of the dish, while stirring with a fork, knead the lumps.
3. When the mixture is completely wet, beat it with a mixer, then knead the dough on the cutting table. The final composition should not stick to your hands.
4. Wrap the container in a towel or wrap it in cling film and place in a warm place for 1 hour. Start preparing the pizza toppings.
5. Cut the chicken fillet into slices or cubes, add salt and pepper, and fry in a frying pan until golden brown. Then add filtered water and simmer for another 5-7 minutes until the meat is tender.
6. Pour the mayonnaise into a deep bowl, press the garlic through a crush and add to the bowl. Place lemon juice and soy sauce there, mix everything until smooth.
7. Roll out the dough to the desired size, place it on a baking sheet lined with baking paper or foil. Brush with sauce and poke holes with a fork.
8. Cut the Mozzarella into cubes and place on the dough on top of the sauce. Place fried chicken fillet and halved cherry tomatoes between pieces of cheese.
9. Preheat the oven to 190-200 degrees, place the pizza there and bake for a quarter of an hour. When the time is up, take it out, lay out the chopped lettuce leaves and crackers, and pour the rest of the sauce over everything. Grate Parmesan cheese over all ingredients and serve immediately.

Dough:

• rye flour - 450 gr.
• kefir or yogurt - 230 ml.
• soda - 3 pinches
• salt - 5 pinches

Filling

• bell pepper - 0.5 pcs.
• tomatoes - 4 pcs.
• yellow onion - 1 pc.
• pitted olives - 100 gr.
• bacon - 125 gr.
• Parmesan cheese - 280-300 gr.
• mayonnaise, ketchup (tomato paste)
• pepper, salt, spices (optional)

1. Sift the flour. In a separate bowl, mix kefir, salt and soda, wait 10 minutes until the mixture begins to bubble. After this period, add the mixture to the flour and mix with a fork.
2. Knead the dough, it should be soft and not stick to your hands. Then roll out into a thin cake about 7 mm thick, make holes with a fork or toothpick.
3. Cover a baking sheet with paper or foil and lay out the dough. Preheat the oven to 190 degrees, place a baking sheet, bake the cake for 10 minutes.
4. Cut the onion into half rings, chop the tomatoes into thin slices. Peel the pepper, chop it into strips, divide the olives into 2 parts, grate one part of the cheese on a fine grater, and the second on a coarse grater. Chop the bacon into slices or squares (optional).
5. Remove the dough from the oven, mix mayonnaise and ketchup (tomato paste) in equal proportions, brush the shortbread with sauce. Carefully process the edges so that they are not dry.
6. Add onion half rings, bacon, olives, and bell peppers. Sprinkle cheese on top and place tomato slices. Place the pizza in the oven for 20-25 minutes. The cheese should melt and “bubble”.

Dough:

• wheat flour - 400 gr.
• chicken egg - 1 pc.
• butter - 50 gr.
• full fat milk - 200 ml.
• salt pepper

Filling

• champignons - 225 gr.
• lard - 65 gr.
• tomatoes - 2 pcs.
• Parmesan or Dutch cheese - 300 gr.
• minced meat (pork, beef) - 275 gr.
• white onion - 0.5 pcs.
• dill, parsley
• ketchup, mayonnaise

1. Heat the milk to 50 degrees, cut the butter into pieces and add to a bowl. Stir until the mixture is homogeneous. Cool the mixture, break the egg and beat with a mixer for 5 minutes.
2. Sift the flour, combine it with salt and pepper, then slowly add it to the previous mixture, stirring at the same time.
3. Knead the dough on a flat surface so that it stops sticking to your hands. Roll out the cake to a thickness of 6-10 mm.
4. Take a frying pan with a thick bottom, grease it with oil and lay out the dough. Combine ketchup and mayonnaise, apply it to the crust, and make holes with a fork. Important! If you don't have a thick-bottomed frying pan, use regular non-stick cookware. The main thing is to first cover it with foil and grease it with oil so that the dough does not stick.
5. Cut the bacon and champignons into thin slices and place them on the base. Add tomato slices, onion half rings, minced meat (you can pre-fry it).
6. Cover with a lid, place the pan on low heat, and simmer for 10 minutes. After this period, cover the ingredients with grated cheese, chop the herbs, wait another quarter of an hour.

Dough:

• sour cream with fat content from 20% - 280 gr.
• chicken/quail egg - 2/5 pcs., respectively
• premium flour - 200 gr.
• baking powder for dough - 7 gr.
• black pepper, salt

Filling

• tomatoes - 2 pcs.
• sweet pepper - 0.5 pcs.
• pitted olives - 50 gr.
• chicken breast - 200 gr.
• ham - 100 gr.
• smoked sausage or servelat - 70 gr.
• sausages (optional) - 1 pc.
• hard cheese (any) - 250 gr.
• dill

1. Beat the eggs with sour cream until the mixture doubles in size. Mix flour, salt, pepper, baking powder into one loose mixture, add to the whipped mixture.
2. Sift the flour over a bowl, stir at the same time with two forks, a mixer or a whisk, avoiding the formation of lumps. Knead the dough on the kitchen table, roll it out to the desired thickness (1 cm is enough).
3. Cut the tomatoes into thin half rings, chop the pepper, ham, smoked sausage and sausages. Braise the chicken breast, then cut it into slices with a sharp knife. Cut the olives and dill, grate the cheese.
4. Line the pan with foil or grease with butter. Place the dough and filling and set the stove to low heat. Cover with a lid, simmer for 15 minutes, then sprinkle with cheese, garnish with dill and bring the pizza until cooked (another 5-10 minutes).

Dough:

• flour (rye, oatmeal) - 200 gr.
• chicken egg - 2 pcs.
• sour cream (fat content from 20%) - 130 gr.
• baking powder for dough - 10 gr.
• salt, sugar

Filling

• canned pineapple - 50 gr.
• pickled cucumber - 0.5 pcs.
• canned corn - 50 gr.
• ham - 140 gr.
• boiled sausage - 60 gr.
• tomato - 2 pcs.
• hard cheese - 200 gr.
• parsley, dill, basil
• mayonnaise, tomato paste

1. Grind sour cream with salt, sugar and baking powder, add eggs to the mixture, beat with a whisk for 10 minutes. Sift the flour and slowly add it to the remaining ingredients, continue stirring. The dough should turn out creamy; if necessary, dilute it with milk.
2. Drain the syrup from the pineapples and place the fruits on a waffle or paper towel to absorb excess moisture. Cut half the cucumber into very thin (translucent) slices and prepare the corn.
3. Grind the boiled sausage and ham into strips, cut the tomatoes into rings. Chop the dill, basil and parsley, mix the herbs with pre-grated cheese.
4. Grease a cold frying pan with a thick bottom with butter or vegetable oil, pour in the dough, close the lid, and fry over low heat for 5 minutes.
5. After the expiration date, combine tomato paste with mayonnaise, grate the cake, place sausage, ham, and cucumber in the first row. Place pineapples and tomatoes on top in a checkerboard pattern, sprinkle with cheese and herbs. Bake for 10-15 minutes, constantly monitor readiness.

There are many options for making pizza at home; we have looked at the most delicious and popular ones. You can cook the product both in the oven and in a frying pan. If you don’t have yeast on hand, don’t worry, knead the dough using kefir or yogurt. Change the proportions of the filling at your discretion, add additional components.

Video: top 5 ways to make delicious pizza