Pizza dough preparation how long to bake. Professional pizza ovens - types. How to bake pizza - cooking secrets

Very often, crossing the threshold of a pizzeria, we see the inscription: `Pizza around the clock`. This means that at any time convenient for the client, day or night, the order will be delivered to the client within the next hour and a half. How long does pizza bake and at what temperature? After all, she gets to the client still hot.

Factors affecting the baking mode

How long pizza stays in the oven is affected by:

• Variety of base (yeast, puff, classic, etc.);
• The thickness of the rolled dough;
• Juiciness of the filling;
• Product readiness ( raw stuffing or brought to half-readiness);
• Stuffing volume.

Not the last role is given to the unit itself, which bakes this delicacy. In the microwave, the baking process will be faster, the oven is in second place. But out of competition will be a wood-burning stove that instantly heats up and bakes just as instantly. Nowadays, wood-burning stoves for mass production are practically not used. Whatever baking method is used in the pizzeria, the ordered pizza will arrive at home with a courier still hot, because special packaging is used to keep the temperature.

Baking modes

Mistresses repeatedly try to make this masterpiece from Italy on their own. The following recommendations regarding pizza baking modes will help them.

• Lush yeast dough with a juicy filling, baked in the oven, will require a temperature of 180 to 240º C, and the process itself will last about 50-60 minutes. The thicker the base, the lower the temperature, while the baking time increases.

If the pizza topping is completely ready, then the baking time is reduced to 40 minutes at a temperature of 190ºС.

In the microwave at maximum power, yeast-based pizza will cook in 10-15 minutes.

• Puff pastry is thin and soft, it requires a more reverent attitude. This means that time and temperature are reduced. In the oven, you need to set the temperature to 180ºС, the baking time will be 30-35 minutes.

With a microwave, the process will go faster. Only 7-8 minutes at a power of 800 watts and a hurrying courier will go with pizza to the customer's house.

• If the base is thin, the filling is dry, then the cooking process will last only 15-20 minutes. In this case, the baking temperature is set in the range of 230-240º C.

No matter what happens, no matter what difficulties you have at the stage of making pizza at home, remember the inscription at the entrance to the pizzeria. Pizza delivery around the clock. In case of failure, a quick call to the operator or a slight click of the mouse will correct the situation and in an hour you will have fragrant hot pizza on your table.

Liquid, kefir or on dry yeast. However, Italian masters tend to use or yeast free pizza dough or milk pizza dough (both with and without yeast). It’s not difficult to create the basis for a traditional Italian dish according to these recipes, but why then does a fragrant tortilla stuffed with melted cheese and tomatoes rarely turn out to be similar to famous pizzeria pastries? The secret is simple - and it's not at all a special dough recipe. Just baking pizza in the oven, you need to know certain rules regarding:

1. Temperatures. The classic pizza (approved by the Authentic Neapolitan Pizza Association) is cooked in a wood-fired oven and the temperature in the baking compartment must reach 485°C. Of course, it is impossible to create such temperature conditions in a conventional oven, so we need at least 250 or 300 ° C. In addition, in order for the pizza to really succeed, the oven must be heated to the maximum for at least half an hour immediately before baking the pizza.

2. Baking time. Most recipes recommend baking pizza for 15-20 minutes. In fact, this dish should spend at least 5 and no more than 8 minutes in the oven, depending on its size. Only in this case, the elasticity of the dough and the juiciness of the filling are preserved.

3. proofing time. But the proofing time of the dough (especially yeast dough), on the contrary, should be several times longer than it is indicated in all recommendations for making pizza without exception. Ideally, this process should take between 3 and 12 hours. But proofing can take place both in a warm place and in the refrigerator.

4. Baking surfaces.The baking sheet on which the pizza will be baked must be warmed up together with the oven, that is, the base with the filling must be prepared on parchment (or thin foil) and immediately transferred to a hot surface after proofing.

5. Toppings. Since the pizza is in the oven for only a few minutes, the filling should not include raw meat and fish, tough vegetables and other products that have not been pre-heated (except for cheese and tomatoes). Therefore, while the base is parting, the filling should already be prepared - stewed, cooked, fried, cut into small pieces, etc. After the filling is laid out on the dough, the pizza must immediately be sent to the oven, otherwise the juice will flow onto the base and it will not bake well. In addition, it must be taken into account that the filling in real Italian pizza is not applied in thick layers, but is evenly distributed over the dough in one thin layer.

Using the above tips from experienced pizzaiolo masters, you can easily create an unsurpassed culinary masterpiece in a conventional oven - classic Italian pizza.

This dish is one of the most popular all over the world. It can be seen on the menu of almost any restaurant and in the frames of most popular youth films. The name of this dish sounds the same in all languages. This dish has a rich history, more than a thousand interpretations and a form recognizable at first sight. Of course, we are talking about pizza. Pizza has managed to become a de facto international dish - it can be found in any country in the world, and each region has its own pizza recipe. However, the real...

Discussion

Cheese - young mozzarella. Sauce - tomato with basil. But the main thing is the dough.

23.02.2016 07:44:05, __nevazhno___

I liked to bake the base separately (indeed, you need a high t for baking yeast dough, but you need to watch the time. I bake at 220 degrees for 8-10 minutes, but I don’t have a very thin dough, thinner in store ones), then cheese sauce - filling-cheese and another 5 minutes in the oven.
spice - oregano!! right on raw dough Sprinkle and let it warm up in the oven. (at the time of baking, I mean)
I always have a filling - fried boiled meat with onions. We just have a problem with its disposal :-)) that's either pizza or quiche (but it's still heavy)
well, add to your taste that you like Mushrooms-olives ... we have it all - "but this is not necessary" :-)
By the way, there should not be a lot of toppings, after all, this is pizza, not a meat pie :-)
I don’t write about the sauce, I won’t come to the ideal one myself.
good luck!

Let it stand for as long as necessary, knead, add toppings and bake pizza in the oven. For those who have caught fire with this idea - from the chef. For 2 pizzas: wheat flour 1 kg purified drinking water 500 ml dry yeast 10 g olive oil 50 ml salt 27 g sugar 1 tsp. The dough is the main thing in pizza. Therefore, its preparation must be taken seriously. For pizza, I recommend...
... When the dough is stretched a little, let it rest for 5-10 minutes. Then stretch to the end, to the edges of the baking sheet. The dough should be between 0.5 and 1 cm thick - homemade pizza is not thin at all. If we are not in a hurry, cover the baking sheet with a film or towel and let the dough stand for another 40-50 minutes. In the restaurant, the right pizza is baked in a wood-fired oven, the temperature of which can rise up to 480 ˚С. At home, we bake pizza at a temperature of 230-250 ˚С. We preheat the oven: it should be hot when we put pizza in it. Cooking time depends on your oven, about 10-15 minutes. As soon as the side of the pizza is well browned, it is ready. At the end of cooking, you can...

Pies "Gentle". Jekson user blog on 7ya.ru

Ingredients Wheat flour 3 tbsp. (I put 4 or a little more) 200 ml cup Milk 1 tbsp. Salt 1 tsp Sugar 1 tbsp Creamy margarine 100 g Dry yeast (I use Dr. Oetker they have 1 sachet for 500 g of flour, in spoons it is 2.25 tsp) 1 sachet Egg 1 pc. Method of preparation: Grate margarine on a coarse grater or cut into small pieces. Place the ingredients in the bucket in the order recommended by your bread machine manufacturer. In Panasonic, I set the mode to "pizza dough", and in LG - just ...

Snack recipes for kids to take to school or home alone

Girls, I beg you to share the recipe for pizza dough! If possible in more detail! It is very important for me! At the same time, you can write what to put on the dough! And most importantly, indicate the temperature of the oven and how long to keep the pizza in the oven! Thank you all in advance! I'm waiting!

Discussion

thanks a lot anyway!
I have actually tried it and it worked! Both my husband (a big picky) and my daughter, a big pizza lover, really enjoyed it.

Italians prepare cool yeast dough on vegetable oil, it lies in the cold for several hours - then it quickly fits right into the oven. And what's on top - we had 20 types of pizza.
Traditional - cheese, tomatoes, ham, mushrooms. But this is bullshit.
I really love it - cheese, tuna (this is our canned salmon) and raw on top! onion rings. Yummy is terrible.
But the most delicious pizza on the coals in a real oven, they only recognize this - the rest is not that.

11/19/2000 11:28:26 AM, LV

Little pizzas. Savenkova_k's blog on 7ya.ru

Ingredients: Wheat flour - 1.5 cups Milk - 150 ml Dry yeast - 1.5 tsp Vegetable oil - 3 tbsp. l. Ham - 250 g Mushrooms - 150 g Bulgarian pepper - 1 pc. Salad onion - 0.5 pcs. Mozzarella - 250 g Tomato sauce - 5 tbsp. l. Provence herbs - 0.5 tsp Garlic - 1 clove Salt, pepper - 0.25 tsp Sugar - 1 pinch Preparation: 1. Dissolve the yeast in warm milk. Leave for 10 minutes. Then add vegetable oil (2 tablespoons), salt (a pinch). Add flour and knead elastic...

I seem to be doing the dough right (water-flour-salt and a little olive oil and dry yeast, essno) and bake at max temperature. And on the calculator I calculate that the water was 65% of the weight of the flour. But sometimes the base is obtained as a sole. Is it because you overdid it? But then you have to literally stand over it, so as not to overdo it for half a minute. This is unlikely. The dish is simple, folk, so to speak. I'm obviously missing something fundamental. Who with pizza "on you"? Plzlst, poke me, what am I doing wrong?

Pizza Margherita. Blogoff Sergey's blog on 7ya.ru

Ingredients: 320 grams of flour 30 grams of fresh yeast 2705 milliliters of milk 2 chicken eggs 310 grams of peeled tomatoes 60 grams of mozzarella cheese 40 milliliters of olive oil 55 grams of onion 35 grams of oregano 35 grams of basil Salt. Preparation: It is necessary to dilute the yeast in milk, add chicken eggs, salt, then mix and, adding flour, knead the dough. Put for two hours in a warm place, knead. Make a flat cake out of half of the dough, put sliced ​​...

L. wholemeal rye flour 1 cup wholemeal flour 7 tsp. buckwheat flour 1 tsp salt 1 tsp sugar 1 tsp dry sourdough "Extra-R" 1 2/3 tsp. yeast & 1 tsp baking powder Bake on the whole grain bread setting. Mediterranean focaccia In the south of Europe, bakery products are held in high esteem. It is said that the Greeks brought the first professional technologies for making bread to Italy in the 8th century BC. Today, Italian bread is focaccia, bruschetta, michetta, ciabatta, rosetta ... I just want to continue: "My whole life is warmed by you, like the July sun!" "In d...
... We will divide the seeds in half. One part will go directly into the dough, add it after the beep of the bread machine. Mix the other part with coarse salt and sprinkle bread with this mixture 10 minutes before the end of baking, after brushing the crust olive oil. French baguette In France, bread is baked twice a day to ensure that the range of countless bakeries is always fresh. And the baguette, famous for its crispy crust and soft middle, is a real symbol of the country, along with the beret and the Eiffel Tower. According to THE BINATONE expert Natalia Petrova, modern bread makers have control over not only the content of bread, but also its shape. "So, one of our models is equipped with a baguette ...

Discussion

made turkish bread recipe
it turned out very tasty, only I didn’t add seeds, we have one family member who doesn’t like them :)

Tell me in the recipes the measurement is in cups. How much is a cup in milliliters? Especially when baking French bread

29.09.2017 11:56:36, Alexandra

Make pizza dough. Do tomato sauce. Place the sauce on the pizza base. Put all the toppings on the pizza. Sprinkle with grated cheese and drizzle with butter. Bake for 15-20 min. Cut the pizza into 4 pieces. Buns for tea A very simple recipe that does not affect its excellent taste. You will need: 225 g flour 40 g butter or margarine 1 1/2 tbsp sugar 150 ml milk...
...Then add sugar, take a knife and add milk little by little. Knead soft dough. Roll out the dough to a thickness of 2 cm. Using a round cutter, cut out several buns and place them on a greased baking sheet. After you have cut out as many buns as possible, roll out the dough again. Bake in the oven for 12-15 minutes. Cool before serving, but preferably eaten warm. They can be frozen for a month if there is something left to freeze. Cupcakes "Dipsy's Delight" You will need: 110 g flour 1 tbsp baking powder 110 g margarine or butter 110 g sugar 2 eggs green food coloring (in Dipsy's color) decoration molds for...

I'm going to make pies according to the recipe below, but I don't know how long to set the oven, do I need to change the temperature regime? Tell me please. Found the recipe by searching. "Sift 600 grams of flour, divide in half. Add a bag of dry yeast (Saf-moment) to half (fresh is better, of course, but for the first time there is no need for difficulties), a glass of milk, and put in a warm place (I usually kindle the oven and I put it on the stove - it gets warm there. Or even if something is cooked on the stove ...

Discussion

I think this is my recipe - I did not immediately notice)))
The oven is really at 220. Nothing dries out, because for any yeast dough in the same oven a lower level, I put a bowl of water. An exception is baking in micro with convection. but even here the temperature is the same, although without water.

In terms of time - I will not say, 15-20 minutes, but the reference point is the color. These pies should be evenly golden, that is, not a white ruddy top, but completely.
When the pies in the oven "fix" (I don't know how to explain, it's a matter of practice). At the very least, they should rise and become uniform - without tubercles and pits, and when the first ruddy "tan" begins to appear on them, the surface should be greased with a beaten egg. That is, take out the baking sheet and IN A WARM PLACE (I used to put it on top of the stove, then a stove appeared with a “moving out” design for the baking sheet - just with an open oven) with a brush (for lack of a maid (ugh, brushes) you can take a piece of gauze by crumpling it "tampon"

Pies at 220 degrees????? Are pies planned or coals? This is the first time I hear about such a temperature regime for yeast dough. I preheat the oven for any pastry except eclairs to 180 gr.

Good people help with advice! I bought a Whirlpool JT359 microwave oven following local advice, i.e. (with convection and grill). Well, it’s not like I can’t bake pastries: (neither charlotte, nor a cake. Just yesterday: I did everything exactly according to the recipe, heated the oven to 175, put it in convection mode for 30 minutes, the cake didn’t even rise, I put another 40 already at 200, then another 20 by 175 (finally browned) .. I take it out satisfied and then bams !!! it was just fried on top .. EVERYTHING inside is raw ... In total, it took 1 hour to prepare ...

Discussion

I also have Whirlpool. MT46.
I bake EVERYTHING! And it turns out. But... I don't ONLY bake with convection. I ALWAYS do the combo mode. Here for a cupcake-pie, I put 175 Convection + 350 W microwave and hold for 20 minutes. If I feel that it is not ready yet (i.e. the dough breathes when the microwaves are turned on), then I can reduce the waves to 160 and hold it for another 5 minutes. Or, in case the dough is no longer breathing, but there is not enough color, turn off the microwaves and keep only on convection. In Whirlpool, all these manipulations can be carried out without interrupting the process.
True, I have a silicone mold and, it seems to me, this is an essential detail. The pies come out just right, with a crust on all sides.

From advice. Try preheating the stove not to 175, but higher. By the way, how do you determine that the stove is hot? Does your version have this feature? I have it described, but for the next model. I heat the oven to 200 degrees for 5 minutes before stuffing the mold in.
Yes, and more! Be sure to put on a round stand-lattice, if the turntable rotates. Or on a lattice shelf, if rotation is not necessary. This is VERY important!

I don’t have a whirlpool, but an ordinary Samsung, but when baking in convection mode, I always increase either the baking time or the oven temperature (by 10-20 degrees), relative to the one indicated in the recipe. At first, it wasn’t particularly successful to bake there either, but through the trial method and constant monitoring of baking, everything quickly returned to normal.

At first glance, it seems that making pizza is not at all difficult. However, when it comes to practice, it turns out that at home the dish does not turn out quite the way we would like. Perhaps you prepared the filling in the wrong way, chose the wrong cheese. And a lot also depends on the dough and the mode of its baking.

How long to cook pizza in the oven?

In professional ovens, the dish cooks many times faster, but at the same time it bakes evenly, to a crispy crust and tender sides. If you want to know how much to cook pizza in the oven at home, then you first need to sort out what type of dough you use. The baking time depends on how the dough was kneaded. For example, a ready-made semi-finished product from the store will be prepared in just a couple of minutes. But the dough, kneaded by hand, will require more careful supervision.

Dough, like in a pizzeria.

Pizzerias traditionally prepare dough using yeast. The classic cake is baked in a restaurant in just a couple of minutes. At home, it may take 10 to 25 minutes for the dough to bake completely. It is impossible to say the exact cooking time, because it all depends on the thickness of the sheet, the amount of filling, its juiciness, as well as the power of the oven.

Usually thin pizza in the oven at home can be baked in 10-15 minutes.

Why is pizza undercooked or too dry?

If you want to enjoy a dish with a guarantee, then ordering pizza at home in Moscow at an inexpensive price and with free delivery will come in handy. In this case, you will not go wrong with the dough, or with the filling, or with the amount of cheese. If there is a desire to continue experiments, then pay attention to such factors: the type of dough, the humidity of the filling, the baking temperature.

For example, frozen puff pastry can be a great way out if you need to prepare an appetizer in 10-15 minutes. At the same time, such a dough is easy to overexpose in the oven and get a dry, crumbling cake.

If the filling is too wet, then the pizza may not be completely baked at all. It is not recommended to eat such a dough, because the stomach can get sick from it. The easiest way is to stock up on pizza blanks, and at the right time lay out the prepared toppings and cheese.

Pizzerias often use special sauces to soak the dough. If you cook like this at home, it may turn out that the pizza gets wet. Therefore, the more moist ingredients and juicy toppings you use, the hotter the oven should be when the pizza is sent into. Using cottage cheese in the dough will keep the cake from drying out, even if you overexposed the pizza in the oven or chose too hot a temperature regime.

Feel free to order pizza delivery if you don't want to experiment with the dough and get an unexpected result.

Delicious pizza on yeast dough in the oven. The dough is thin and soft, like a real Italian pizza. There can be many options for toppings, it all depends on your preferences and the availability of products in the refrigerator. But two ingredients remain unchanged - tomato sauce and cheese. Tomato sauce can be taken ready-made, or you can cook it yourself from fresh or canned tomatoes. By the way, it turns out very tasty if you add blue cheese, parmesan and mozzarella to pizza.

Compound:

For test:

• Flour - 2 cups
• Water (warm) - 1 cup
• Yeast (dry) - 2 teaspoons (the amount of yeast is put according to the instructions on the package)
• Olive oil - 1 tbsp. a spoon
• Sugar sand - 1 tbsp. a spoon
• Salt - 1/3 teaspoon

For topping #1:

• Tomato sauce - to taste
• Minced meat - 300 g
• Ground black pepper - to taste
• Salt - to taste
• Cheese Russian - 100 g
• Mozzarella - 100 g

For filling number 2:

• Tomato sauce - to taste
• Sausage - 200 g
• bell pepper- 1 PC
• Fresh parsley - small bunch
• Cheese - 200 g
• Dried herbs (thyme, basil, oregano) - to taste

Cooking:

Let's start by making yeast dough. Pour flour, salt, sugar and yeast into a deep container. I used yeast that does not need to be pre-diluted with water, this yeast is immediately added to the flour. Before using yeast, be sure to read the instructions. Make a well in the center and add olive oil.

Then pour in warm boiled water and knead a soft dough. First mix the dough with a spoon and then knead it with your hands for 5-7 minutes. If the dough is runny, then add a little flour. It is a pleasure to knead such a dough, it turns out warm, soft and pliable. Put the resulting dough in a deep container, cover with a lid and put it in a warm place for 30 minutes so that it rises.

After 30 minutes, remember it a little again, divide it into the required number of parts and roll it into a thin layer. It is most convenient to roll out the dough directly on baking paper or on a silicone mat, so that later you do not transfer the dough from the table to the baking sheet and tear it. The indicated amount of dough is enough for two thin pizzas the size of a standard baking sheet.

Pizza with toppings No. 1:

The dough is ready, you can start collecting. Yeast dough pizza is prepared just like any other pizza. The dough is rolled out into a thin layer and smeared with tomato sauce. I took ready-made tomato sauce for bolognese pasta, but you can cook it yourself by chopping fresh tomatoes or tomatoes with a knife. own juice and mixing them with salt, pepper and dried basil and oregano. Pre-fry the minced meat with salt, pepper and spices, cool, then put it on tomato sauce and sprinkle with grated Russian cheese and Mozzarella cheese cut into thin circles. You can also sprinkle your favorite spices on top of the pizza again. It's pizza Bolognese.

Pizza with yeast dough is baked in an oven preheated to 200 degrees for 15 minutes.

Topped pizza No. 2:

To prepare pizza with yeast dough with filling No. 2, also roll the dough into a thin layer and brush with tomato sauce. Cut the sausage into thin strips and put on the sauce. The more you have in the filler of all kinds of sausages, sausages, ham, etc., the tastier it will be. Cut the bell pepper into either small cubes or thin strips and put on the pizza. Finely chop the greens and spread evenly over the pizza. Sprinkle grated cheese on top and bake, like the first pizza, for 15 minutes.

The yeast dough pizza in the oven is ready, serve it hot. Chilled pizza can be reheated in the microwave.

Enjoy your meal!

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

And you know what? You can cook excellent Neapolitan pizza at home! Yes, it will not smell like a stove, and “exactly the same as in Naples” will not. Still, she'll be great. 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 Associazione Verace Pizza Napoletana (Real Neapolitan Pizza Association), the pizza must be baked in a wood-fired oven at 485°C. In normal household conditions, we need at least 250°C - this is the maximum temperature of most ovens. The higher, the better. Therefore, before baking pizza, we thoroughly heat the oven (along with the baking sheet) at the maximum temperature for at least half an hour.

Baking time. In the oven, pizza is baked 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 a 20-minute pizza baking cause me a real heartbreak:) Because this is no longer a pizza, but a tortilla with an overcooked filling. The whole essence of pizza is in a soft elastic dough and a 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 same should start getting ready.Every second counts.If you put the pizza in the oven on a cold baking sheet - that's allgone. While the baking sheet with the dough warms up, the filling will already evaporate and dry out.Therefore, we preheat the baking sheet in advance with the oven.(Of course, the ideal would be to use pizza/bread stone for the most even heating of the doughand the formation of a thin crispy crust. But this is idealwell andA well-heated pan also works well).

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

For a proper pizza dough, you need flour with a protein content of at least 12 g per 100 g. For example, in ordinary (Ukrainian, Russian) premium flour, there is only 9% protein. In addition, the moisture content 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 him is not very convenient, because. the dough is not elastic and easily torn, and the crumb is finely porous and crumbling.

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

The structure of the dough after proofing (above - medium-strength flour, below - weak flour):

How to choose the right flour? Should it be Italian? Not necessary. It just needs to be flour from soft wheat varieties, 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 grinding) with the percentage of protein indicated above. There are already ready-made mixes, on which it is written: “for pizza”. Over time, you can start experimenting, trying to mix different types of flour (for example, weak Ukrainian flour can be “strengthened” with flour with a high protein content). For example, my favorite pizza is made from strong flour (14 g protein) manitoba for long proofing, it is used for baking bread, croissants, etc. The dough from it turns out to be very fragrant and indescribably “chewing”, like Meller caramels :)

Proofing time. During the proofing of the dough, a fermentation process takes place, 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 quite enough, but if it is possible to leave longer, the better. The dough is still the main element of pizza, and it should be tasty enough so that it would not be a shame to serve pizza even with salt and olive oil alone.

Filling. 1) Pizza only spends a few minutes in the oven. Therefore, if the filling needs heat treatment (raw meat, mushrooms, tough vegetables, etc.), we do this in advance. Meat should be already cooked, mushrooms fried, etc. 2) By the time of baking, we prepare and cut everything. So that the filling remains only to be thrown onto the formed base - and immediately into the oven. The filling on the raw dough should spend a few seconds - otherwise the dough may become “sticky”. 3) Do not be greedy and do not pile on a mountain of filling :) We distribute it evenly over the base in one layer. If there is too much filling, neither she nor the dough will have time to cook.

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

Phew, now you can go directly to the recipe. It's downright simple :)

Ingredients:

250 g fine flour, at least 12 g of protein per 100 g (however, you can cook with regular flour - it will still be good, but it will need a little more)
10 g fresh yeast (3 times less dry)
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 from fresh tomatoes, from tomatoes in their own juice, ready-made from a can, etc.)
100-130 g mozzarella
Olive oil
Or any other filling of your choice

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

Cooking:

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

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

If ordinary, weak, flour is used, it will have to be added, 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 gathers in a lump (in total, 3-5 tablespoons may be needed, it is important not to overdo it).

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

3. Half an hour before the end of the proofing, preheat the oven with a baking sheet at maximum temperature. With hands lubricated in vegetable oil, take the dough out of the bowl. Lightly crush. The dough is soft, elastic and elastic.

4. Divide into two equal parts and form balls from them. Look how it stretches :) Put the first ball on a work surface sprinkled with flour (or even better flour + a little cornmeal, so it will be easier to wipe off the rest of the dough later :). With the palm of our hand we make such a recess.

5. Now we begin to stretch the dough from the center to the edges and form the basis for the pizza, trying not to put pressure on the sides. We use the second palm as a limiter, moving it along the circumference of the base so that the shape does not spread and remains more or less rounded. Periodically turn the dough over and stretch 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 as much as we can, leaving only the ring of sides thick :) The base should be thin enough, 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 close it with a piece of dough.

Put the formed base on parchment for baking sprinkled with cornmeal. Spread the tomato sauce evenly, drizzle with olive oil, you can add dried basil and / or oregano. Throw in the chopped mozzarella. Again, drizzle with olive oil. Only 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 confuse you - the dough will be ready. Cut and eat immediately, rumbling.

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

The dough after proofing and forming balls can be wrapped in cling film, frozen and used as needed. Freezing-defrosting does not affect the taste and consistency of the dough, but it is brutally convenient :) It remains only to pull the dough out of the freezer in advance, form the base, sketch out the fillings - and you're done.

Almost all adults and children love delicious pastries. A dish like pizza can replace lunch or dinner. It is very filling and high in calories. But in order to cook it correctly, you need to know at what temperature to bake pizza. The answer to this question depends a lot on how you cook your baked goods. Consider all possible options.

The first way: pizza in the oven

What temperature should be in a preheated oven depends on the type of dough used. When preparing pizza, you can choose both yeast dough and puff pastry.

Yeast dough

To prepare it, you need to dilute a bag of yeast in warm milk or water and add the resulting liquid to the flour. The dough should then double in size. To do this, put it in a warm place for about an hour. The base, prepared in this way, is quite lush and thick. It is ideal for meat or vegetable fillings with the addition of sauce.

The oven must be preheated to 250 degrees. The product is baked for about an hour. Readiness must be checked with a toothpick or match.

Puff pastry

At what temperature to bake Due to the fact that such a base is somewhat thinner, you can heat the oven less than in the first case, up to an average of 200 degrees. Baking time is also reduced and is 30-40 minutes.

This base is ideal for vegetable and sweet pizzas.

The second way: pizza in a pan

If you don't have an oven, don't despair. You can cook delicious pastries in a frying pan with a thick bottom. In this case, you do not need to think about the temperature at which to bake the pizza. It is only necessary to warm up the form and put the dough on it.

In this case, it is better to give preference to a yeast thick layer of dough. After laying out the filling, cover the pan with a lid, then your pastries will rise evenly and do not become dry.

Another option: pizza in a slow cooker

Recently, it has become quite popular to cook food in a slow cooker. Baking is no exception. The advantage of this method is that the program sets itself and you do not have to think about the temperature at which to bake the pizza.

Put the filling on the prepared base and place the product in the slow cooker. Set the "Pizza" mode and wait until it is fully cooked.

How long to bake pizza depends on the composition of the dough, its size and the chosen filling.

If you are cooking raw meat or minced meat, then the baking time and temperature should automatically be increased. With the filling already prepared, the cooking time is reduced.

Use a variety of sauces to keep your pizza from getting dry. It is recommended to sprinkle the top layer of the filling with cheese, in this case the juice secreted by the filling will not evaporate, but will saturate the base. Pizza prepared in this way is aromatic and tasty.

If, nevertheless, the lower part of the baking is burnt, carefully separate it with a thin but strong thread. Pass it between the dough and the baking dish.

Cook with pleasure and choose any way you like. In order to understand which one is better, it is recommended to try each.

Appetizing pastries such as pizza cannot be dispensed with when making up the family's diet for the day. Both adult parents and their small children love it, and therefore the preparation of this dish must be taken with all responsibility.

It is not enough to knead the dough correctly and cut the ingredients for the filling. You also need to know how many ingredients are needed, at what temperature to cook pizza in the oven, so that all the work is not in vain.

The technology for making pizza largely depends on what kind of dough you made the base from. There may be two options, and we will now analyze each of them.

First, pizza comes from puff pastry; secondly, from yeast. Naturally, there are differences regarding the temperature regime on which you need to put the oven, you need to know them.

What should be the temperature at which you need to cook pizza in the oven

There will be no recipes in this article. The average baking temperature is 220-240 degrees.

If a pizza is made with puff pastry at a certain temperature, it will end up looking thinner than its close cousin, which used yeast dough to make.

Let me remind home cooks that for baking puff pastry, the oven must be heated to 180-200 degrees. This temperature is recognized as optimal for baking dishes in the oven from a layered base.

In this mode, it is better to make the pizza filling vegetable, it will become tender and cook well. Remember, a puff pastry dish must be baked in the oven, observing this mode: 30 minutes and at a temperature of 180 degrees.

Now you know what temperature for baking pizza is considered ideal, and at what mode the dish will be perfect.

As for yeast dough pizza, it must be baked in the oven for almost 20 minutes, and it must be 240 degrees.

As you can see, how much time is allotted for cooking this time, and all because the yeast dough tends to increase in volume, become higher.

It goes without saying that for high-quality baking of pizza you will have to change the mode: increase the temperature in the oven to 240 degrees and wait a little longer for the result.

What toppings for yeast dough pizza? Prepare it from meat products, and how many they need, look at the recipe.

At what temperature and mode can you cook pizza in the microwave

AT traditional recipe pizza should be baked in a very hot oven at a temperature of 240-250 degrees. However, there is an alternative method of heat treatment.

Place the workpiece, laid out on a baking sheet, in a microwave oven set to the correct mode. There is no need to worry that the pizza will not be baked and it will have to bake for a few extra minutes.

Even if the base is very fluffy, it does not need additional protection from high-temperature sticking in the form of a thick layer of grated cheese.

The fact is that the dish all the time lends itself to uniform processing from all sides, and in this mode it will not remain raw and will not burn.

The power at which baking will be ready in 10-15 minutes is set in advance and is 800 watts. During this time, the cheese will melt, and the filling, no matter how much it is, will acquire a delicate texture.

My video recipe