Pizza is an Italian national dish in the form of a round open tortilla covered in a classic version with tomatoes and melted cheese. Cheese is the main ingredient in pizza. One of the most popular dishes in the world.
Before use, traditional classic pizza is cut with a special knife into 4, 6, 8, etc. slices and eaten by hand.
The classic pizza dough is made from special flour, natural yeast (sourdough), olive oil, salt and water. The dough is kneaded manually and after proofing is rolled out in a thin layer (usually to a half-centimeter thick). The dough is covered with tomato sauce. After that, you can add almost any fillings.
The filling varies according to the recipe.
Neapolitan pizza is very thin and baked at high temperatures (around 500 ° C) in two minutes. It can be eaten without the use of cutlery. One of the varieties of pizza is calzone (calzone, "envelope with a filling"), which is folded in half and baked in this form. The traditional fillings are ricotta, ham, mushrooms, mozzarella, parmesan and oregano.
Pizza aglio, olio e pomodoro - olive oil, garlic, oregano and tomatoes.
Pizza alla marinara (Marinara) - with tomatoes, garlic, olive oil and oregano (additionally anchovies, capers and black olives).
Pizza con le cozze - with mussels, garlic, olive oil and parsley.
Pizza alle vongole - with bivalves, tomatoes, garlic, olive oil, parsley and oregano. Pizza Margherita (Margherita) - with tomatoes, mozzarella (sometimes additionally sprinkled with parmesan), olive oil and basil. Pizza Napolitana / Napoli (“Neapolitan”) - with tomatoes, mozzarella, parmesan, anchovies, olive oil, oregano and basil Pizza Regina - with tomatoes, mozzarella, mushrooms, ham, oregano (sometimes also with black olives).
Pizza capricciosa (Capricciosa) - with tomatoes, mozzarella, mushrooms, artichokes, green and black olives. Pizza ai quattro formaggi (Four cheeses) - with four different types of cheese.
Pizza quattro stagioni (Four Seasons) - Pizza is divided into four parts, each of which means one of the seasons. Spring: olives and artichokes; Summer: salami and black pepper; Autumn: tomatoes and mozzarella (like Margherita); Winter: mushrooms and boiled eggs.
Pizza Diabola (Diabola) - pizza with salami and hot Calabrian pepper. Pizza al tonno - with tuna.
Pizza ai frutti di mare - with seafood.
Pizza Hawaii (Hawaiian) - with ham and pineapple, supposedly of American origin.
Sicilian pizza (Sicilian pizza) - square, with anchovies.
Properties of our collection:
- The name (often nationality) of the dish;
- Estimated cooking time with pictures;
- A list of ingredients necessary for cooking a dish, their quantity and proportion;
- Equipment and conditions necessary for cooking;
- The number of persons for whom the dish is designed;
- Calorie dishes (sometimes the content of proteins, fats and carbohydrates);
- Step-by-step instructions for cooking;
- Serving method (decorating a dish and serving it on the table).
- Recipes from various products: meat dishes, fish dishes, tofu and dough dishes (pastries), recipes from poultry and chicken, dishes from dairy products
- A wide selection of national cuisines: Russian cuisine (pancakes), Chinese (rice and noodles), Thai, Ukrainian (borsch), Caucasian cuisine (kebabs), Italian cuisine (pasta and pizza, risotto), Japanese (sushi) and of course French
- In the collections you will find recipes for salads, soups, side dishes, cereals, desserts, cakes, meat dishes
- Recipes for different people -Children’s menu, Lenten menu, vegetarian dishes, gluten-free diet
Culinary Recipe - A guide to cooking a culinary product. Contains information on the required food products, their proportions and instructions for mixing and processing. Culinary recipes describe the mechanical and thermal processing of ingredients, methods of serving finished products.
Before use, traditional classic pizza is cut with a special knife into 4, 6, 8, etc. slices and eaten by hand.
The classic pizza dough is made from special flour, natural yeast (sourdough), olive oil, salt and water. The dough is kneaded manually and after proofing is rolled out in a thin layer (usually to a half-centimeter thick). The dough is covered with tomato sauce. After that, you can add almost any fillings.
The filling varies according to the recipe.
Neapolitan pizza is very thin and baked at high temperatures (around 500 ° C) in two minutes. It can be eaten without the use of cutlery. One of the varieties of pizza is calzone (calzone, "envelope with a filling"), which is folded in half and baked in this form. The traditional fillings are ricotta, ham, mushrooms, mozzarella, parmesan and oregano.
Pizza aglio, olio e pomodoro - olive oil, garlic, oregano and tomatoes.
Pizza alla marinara (Marinara) - with tomatoes, garlic, olive oil and oregano (additionally anchovies, capers and black olives).
Pizza con le cozze - with mussels, garlic, olive oil and parsley.
Pizza alle vongole - with bivalves, tomatoes, garlic, olive oil, parsley and oregano. Pizza Margherita (Margherita) - with tomatoes, mozzarella (sometimes additionally sprinkled with parmesan), olive oil and basil. Pizza Napolitana / Napoli (“Neapolitan”) - with tomatoes, mozzarella, parmesan, anchovies, olive oil, oregano and basil Pizza Regina - with tomatoes, mozzarella, mushrooms, ham, oregano (sometimes also with black olives).
Pizza capricciosa (Capricciosa) - with tomatoes, mozzarella, mushrooms, artichokes, green and black olives. Pizza ai quattro formaggi (Four cheeses) - with four different types of cheese.
Pizza quattro stagioni (Four Seasons) - Pizza is divided into four parts, each of which means one of the seasons. Spring: olives and artichokes; Summer: salami and black pepper; Autumn: tomatoes and mozzarella (like Margherita); Winter: mushrooms and boiled eggs.
Pizza Diabola (Diabola) - pizza with salami and hot Calabrian pepper. Pizza al tonno - with tuna.
Pizza ai frutti di mare - with seafood.
Pizza Hawaii (Hawaiian) - with ham and pineapple, supposedly of American origin.
Sicilian pizza (Sicilian pizza) - square, with anchovies.
Properties of our collection:
- The name (often nationality) of the dish;
- Estimated cooking time with pictures;
- A list of ingredients necessary for cooking a dish, their quantity and proportion;
- Equipment and conditions necessary for cooking;
- The number of persons for whom the dish is designed;
- Calorie dishes (sometimes the content of proteins, fats and carbohydrates);
- Step-by-step instructions for cooking;
- Serving method (decorating a dish and serving it on the table).
- Recipes from various products: meat dishes, fish dishes, tofu and dough dishes (pastries), recipes from poultry and chicken, dishes from dairy products
- A wide selection of national cuisines: Russian cuisine (pancakes), Chinese (rice and noodles), Thai, Ukrainian (borsch), Caucasian cuisine (kebabs), Italian cuisine (pasta and pizza, risotto), Japanese (sushi) and of course French
- In the collections you will find recipes for salads, soups, side dishes, cereals, desserts, cakes, meat dishes
- Recipes for different people -Children’s menu, Lenten menu, vegetarian dishes, gluten-free diet
Culinary Recipe - A guide to cooking a culinary product. Contains information on the required food products, their proportions and instructions for mixing and processing. Culinary recipes describe the mechanical and thermal processing of ingredients, methods of serving finished products.
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