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 Pizza "Primavera" Recipe
5 secrets of cooking. That's it - people love pizza! Only it is not put, and that only it is not called! Meanwhile, pizza is not everything that lies naked under a layer of cheese on the dough. This is a dish whose recipe has its own rules, a dish in which the taste of the dough and the ingredients for its filling is good. Even the simplest pizza Margarita (dough + sauce + cheese + base), but perfectly cooked, is self-sufficient and does without filling.The fact is that a good pizza has several secrets. I would like to consider this with the example of Primavera pizza, which means "Spring Pizza" in Italian. And this is a spring dish, because it uses young fresh vegetables and does not use meat ingredients. This makes it, compared to regular pizza, lighter and fresher, which is so important in spring.
Course Birthday Food Dishes, Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Italian Cuisine
Cook Time 90 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Italian Cuisine
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Secret #1. Pizza makes pizza dough. A good pizza dough should have only good flour, water, yeast and salt (a little olive oil is allowed). Flour is worth looking for a good and preferably Italian, special for pizza, it is labeled as type 00, which means the degree of grinding, as well as a high protein content in it, which affects the elasticity and elasticity of the dough. It is suitable for pizza and flour mixtures of type 00 and type 0, as well as mixtures of ordinary wheat flour and durum wheat flour. Next, I give my recipe for a good dough for homemade pizza. For convenience, it can be mixed in a combine: mix 400 ml of water, 1 kg of flour and 10 g of fresh yeast in a combine (you can replace it with dry yeast in the ratio indicated on the yeast package). In the remaining 100 ml of water, dilute 20 g of sea salt. When the dough in the combine begins to become homogeneous, add water with salt (this is done at the end, because salt suppresses the function of yeast). Add olive oil and continue to knead until the dough begins to move away from the walls of the combine, in the process of kneading, if necessary, add flour or water. The finished dough turns out to be plastic and viscous, it should not be steep. The dough can also be kneaded by hand, having previously divided the flour into 2 parts, diluting yeast with water in one, salt with water and olive oil in the other. Knead both parts until a homogeneous mass is obtained, then combine and continue kneading until a homogeneous elastic dough is obtained. From this calculation of products, about 1.5 kg of dough is obtained. It should be divided into balls that fit you in size, and left for proofing in a warm place, without drafts, covered with a damp towel for at least 3 hours. So, the dough is prepared in advance. Before baking, the filling is prepared: usually young zucchini, champignons, broccoli and pepper, as well as other vegetables to your taste are used in the filling for Primavera. Young light eggplants, canned artichokes and goat cheese will look good in it. All vegetables should be well washed and dried. Prepare the greens in the same way.
    Secret #1. Pizza makes pizza dough. A good pizza dough should have only good flour, water, yeast and salt (a little olive oil is allowed). Flour is worth looking for a good and preferably Italian, special for pizza, it is labeled as type 00, which means the degree of grinding, as well as a high protein content in it, which affects the elasticity and elasticity of the dough. It is suitable for pizza and flour mixtures of type 00 and type 0, as well as mixtures of ordinary wheat flour and durum wheat flour. Next, I give my recipe for a good dough for homemade pizza. For convenience, it can be mixed in a combine: mix 400 ml of water, 1 kg of flour and 10 g of fresh yeast in a combine (you can replace it with dry yeast in the ratio indicated on the yeast package). In the remaining 100 ml of water, dilute 20 g of sea salt. When the dough in the combine begins to become homogeneous, add water with salt (this is done at the end, because salt suppresses the function of yeast). Add olive oil and continue to knead until the dough begins to move away from the walls of the combine, in the process of kneading, if necessary, add flour or water. The finished dough turns out to be plastic and viscous, it should not be steep. The dough can also be kneaded by hand, having previously divided the flour into 2 parts, diluting yeast with water in one, salt with water and olive oil in the other. Knead both parts until a homogeneous mass is obtained, then combine and continue kneading until a homogeneous elastic dough is obtained. From this calculation of products, about 1.5 kg of dough is obtained. It should be divided into balls that fit you in size, and left for proofing in a warm place, without drafts, covered with a damp towel for at least 3 hours. So, the dough is prepared in advance. Before baking, the filling is prepared: usually young zucchini, champignons, broccoli and pepper, as well as other vegetables to your taste are used in the filling for Primavera. Young light eggplants, canned artichokes and goat cheese will look good in it. All vegetables should be well washed and dried. Prepare the greens in the same way.
  2. Secret #2: homemade sauce is tastier (and healthier) than machine sauce, and even more ketchup. For the simplest sauce, you need to chop the basil and garlic. Garlic is added at will, in my opinion, it interacts well with basil, although garlic, and especially onion, is not recommended to be added to pizza sauce.
    Secret #2: homemade sauce is tastier (and healthier) than machine sauce, and even more ketchup. For the simplest sauce, you need to chop the basil and garlic. Garlic is added at will, in my opinion, it interacts well with basil, although garlic, and especially onion, is not recommended to be added to pizza sauce.
  3. Boil the tomato puree over low heat, add garlic, basil and dry oregano, season with salt and pepper at the end. To lubricate one cake with a diameter of 25 cm, 1.5-2 tablespoons of sauce are enough.
    Boil the tomato puree over low heat, add garlic, basil and dry oregano, season with salt and pepper at the end. To lubricate one cake with a diameter of 25 cm, 1.5-2 tablespoons of sauce are enough.
  4. Thinly slice all the vegetables: pepper - rings, eggplant and zucchini - circles, mushrooms and broccoli - plates, cherry is enough to cut into halves or quarters.
    Thinly slice all the vegetables: pepper - rings, eggplant and zucchini - circles, mushrooms and broccoli - plates, cherry is enough to cut into halves or quarters.
  5. Knead the dough with your hands or roll it out on floured parchment to the desired thickness and size, you can directly on the baking sheet. Lightly prick with a fork in different places or press with your fingers.
    Knead the dough with your hands or roll it out on floured parchment to the desired thickness and size, you can directly on the baking sheet. Lightly prick with a fork in different places or press with your fingers.
  6. Grease the base with sauce, sprinkle with dry oregano. At this stage, you can leave the dough for another 15-30 minutes for proofing.
    Grease the base with sauce, sprinkle with dry oregano. At this stage, you can leave the dough for another 15-30 minutes for proofing.
  7. Secret No. 3. The first layer of cheese is placed under the (!) filling. It is the bottom layer of cheese, laid out under the filling, that will melt during baking, spread and stretch in the finished pizza (which many people like), while the top layer of cheese dries quickly. And it is mozzarella that is best suited for this "plasticity" effect. By the way, it is customary to tear soft mozzarella with your hands. The ratio of the lower and upper layers of cheese is approximately 60% / 40%.
    Secret No. 3. The first layer of cheese is placed under the (!) filling. It is the bottom layer of cheese, laid out under the filling, that will melt during baking, spread and stretch in the finished pizza (which many people like), while the top layer of cheese dries quickly. And it is mozzarella that is best suited for this "plasticity" effect. By the way, it is customary to tear soft mozzarella with your hands. The ratio of the lower and upper layers of cheese is approximately 60% / 40%.
  8. Secret # 4: Toppings should be in moderation. The filling is laid out on the cheese. It is not necessary to lay out mountains of fillings in layers, "competing" with "voracious" pizzerias. Under the layers of products, the dough and the lower layers may not have time to bake, while the upper ones will already begin to burn. In the finished pizza, the taste of the dough should be felt and different filling ingredients should come across in each piece. Therefore, they should just randomly scatter on the surface not thickly. Pour the remaining cheese on top. Lightly sprinkle with olive oil, this will not allow the products to burn ahead of time. The filling can also be sprinkled with oregano and/or freshly ground pepper. Then put it in the oven.
    Secret # 4: Toppings should be in moderation. The filling is laid out on the cheese. It is not necessary to lay out mountains of fillings in layers, "competing" with "voracious" pizzerias. Under the layers of products, the dough and the lower layers may not have time to bake, while the upper ones will already begin to burn. In the finished pizza, the taste of the dough should be felt and different filling ingredients should come across in each piece. Therefore, they should just randomly scatter on the surface not thickly. Pour the remaining cheese on top. Lightly sprinkle with olive oil, this will not allow the products to burn ahead of time. The filling can also be sprinkled with oregano and/or freshly ground pepper. Then put it in the oven.
  9. Secret #5: Pizza is baked at very high temperatures. Since this pizza is baked in wood-burning ovens, at home you should preheat the oven to the maximum possible temperature, from 250 degrees and above. At this temperature, it takes only 5-8-10 minutes to be fully cooked, depending on the selected thickness of the dough. For raw thinly sliced vegetables in Primavera pizza - this amount of time is quite enough for them to subscribe, stay fresh and retain their useful properties. (If the filling contains ingredients such as raw meat, chicken, raw onion, etc.) They should be pre-processed - pickled and / or lightly fried.)
    Secret #5: Pizza is baked at very high temperatures. Since this pizza is baked in wood-burning ovens, at home you should preheat the oven to the maximum possible temperature, from 250 degrees and above. At this temperature, it takes only 5-8-10 minutes to be fully cooked, depending on the selected thickness of the dough. For raw thinly sliced vegetables in Primavera pizza - this amount of time is quite enough for them to subscribe, stay fresh and retain their useful properties. (If the filling contains ingredients such as raw meat, chicken, raw onion, etc.) They should be pre-processed - pickled and / or lightly fried.)
  10. The finished pizza is sprinkled with fresh basil greens. A few leaves of fresh arugula will also be good for Primavera, this will add not only bright colors, but also a fresh taste. And remember, whatever you cook - do it with love, experiment, gain experience, be inspired and inspire yourself, keep the spring warmth in your soul always! Then even the simplest dishes will play in a new way and become little masterpieces on your table.
    The finished pizza is sprinkled with fresh basil greens. A few leaves of fresh arugula will also be good for Primavera, this will add not only bright colors, but also a fresh taste. And remember, whatever you cook - do it with love, experiment, gain experience, be inspired and inspire yourself, keep the spring warmth in your soul always! Then even the simplest dishes will play in a new way and become little masterpieces on your table.
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