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Pizza "Primavera" Recipe
5 secrets of cooking. Here it is - people love pizza! Only it is not put, and that only it is not called! Meanwhile, pizza-it's not everything baked under a layer of cheese on the dough. This dish in the recipe which has its own rules, a dish where a good taste of the dough and the ingredients of its filling. Even the most simple pizza Margarita (dough+sauce+cheese+ Basil), but perfectly cooked - self-sufficient and does without filling. The thing is that a good pizza has a few secrets. I would like to consider them on the example of pizza Primavera, which in Italian means-Spring pizza. And spring she because in it are used young fresh vegetables and not are used meat ingredients. This makes it, compared to conventional pizza, lighter and fresher, which is so important in spring.
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Secret #1. Pizza makes pizza dough. In a good pizza dough should be only good flour, water, yeast and salt (allowed a little olive oil). 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. Good for pizza and flour mixtures of type 00 and type 0, as well as mixtures of common wheat flour and flour of durum wheat. Next, I give my recipe for a good dough for homemade pizza. For convenience, it can be mixed in the combine: mix in the combine 400 ml of water, 1 kg of flour and 10 g of fresh yeast (can be replaced with dry in the ratio indicated on the package of yeast). In the remaining 100 ml of water dilute 20 g of sea salt. When the dough in the combine starts to become homogeneous add water with salt, (this is done at the end because the salt inhibits the function of yeast). Add olive oil and continue kneading until the dough starts to move away from the walls of the combine, in the process of mixing, if necessary, add flour or water. The finished dough is plastic and viscous, it should not be steep. The dough can also be kneaded by hand, after dividing the flour into 2 parts, diluted in one-yeast with water, in the other - salt with water and olive oil. Knead both parts until smooth, then connect and continue to knead until smooth elastic dough. From this calculation of the products obtained about 1, 5 kg of dough. It should be divided into balls, suitable for you in size and leave 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 are used in the filling for Primavera, as well as other vegetables to your taste. Young light eggplants, canned artichokes and goat cheese will look good in it. All vegetables should be well washed and dried. In the same way to prepare the greens.
    Secret #1. Pizza makes pizza dough.
In a good pizza dough should be only good flour, water, yeast and salt (allowed a little olive oil). 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. Good for pizza and flour mixtures of type 00 and type 0, as well as mixtures of common wheat flour and flour of durum wheat. Next, I give my recipe for a good dough for homemade pizza. For convenience, it can be mixed in the combine: mix in the combine 400 ml of water, 1 kg of flour and 10 g of fresh yeast (can be replaced with dry in the ratio indicated on the package of yeast). In the remaining 100 ml of water dilute 20 g of sea salt. When the dough in the combine starts to become homogeneous add water with salt, (this is done at the end because the salt inhibits the function of yeast). Add olive oil and continue kneading until the dough starts to move away from the walls of the combine, in the process of mixing, if necessary, add flour or water. The finished dough is plastic and viscous, it should not be steep. The dough can also be kneaded by hand, after dividing the flour into 2 parts, diluted in one-yeast with water, in the other - salt with water and olive oil. Knead both parts until smooth, then connect and continue to knead until smooth elastic dough. From this calculation of the products obtained about 1, 5 kg of dough. It should be divided into balls, suitable for you in size and leave 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 are used in the filling for Primavera, as well as other vegetables to your taste. Young light eggplants, canned artichokes and goat cheese will look good in it. All vegetables should be well washed and dried. In the same way to prepare the greens.
  2. Secret # 2: the homemade sauce is tastier (and healthier) mashinnogo, 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 onions, is not recommended to add to the pizza sauce.
    Secret # 2: the homemade sauce is tastier (and healthier) mashinnogo, 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 onions, is not recommended to add to the pizza sauce.
  3. Tomato puree boil on low heat, add garlic, Basil and dry oregano, at the end straighten with salt and pepper. To lubricate one cake with a diameter of 25 cm, 1.5-2 tablespoons of sauce is enough.
    Tomato puree boil on low heat, add garlic, Basil and dry oregano, at the end straighten with salt and pepper. To lubricate one cake with a diameter of 25 cm, 1.5-2 tablespoons of sauce is enough.
  4. Thinly cut all vegetables: peppers-rings, eggplant and zucchini - circles, mushrooms and broccoli - plates, cherry enough to cut into halves or quarters.
    Thinly cut all vegetables: peppers-rings, eggplant and zucchini - circles, mushrooms and broccoli - plates, cherry enough to cut into halves or quarters.
  5. Stretch the dough with your hands or rascati floured parchment to the right thickness and size, can be directly on the baking sheet. Lightly prick with a fork in different places or push with your fingers.
    Stretch the dough with your hands or rascati floured parchment to the right thickness and size, can be directly on the baking sheet. Lightly prick with a fork in different places or push 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 # 3. The first layer of cheese is placed under (!) filling. It is the bottom layer of cheese, laid out under the filling, will melt when baking, flow and stretch in the finished pizza (which many love), while the top layer of cheese dries quickly. And it is the mozzarella that is best suited for this "ductility"effect. By the way, soft mozzarella made to tear his hands. The ratio of the lower and upper layers of cheese is about 60% / 40%.
    Secret # 3. The first layer of cheese is placed under (!) filling.
It is the bottom layer of cheese, laid out under the filling, will melt when baking, flow and stretch in the finished pizza (which many love), while the top layer of cheese dries quickly. And it is the mozzarella that is best suited for this "ductility"effect. By the way, soft mozzarella made to tear his hands. The ratio of the lower and upper layers of cheese is about 60% / 40%.
  8. Secret#4: Toppings should be in measure. The cheese is laid filling. It is not necessary to lay layers of mountains toppings "competing" with the "greedy" pizzerias. Under the layers of products, the dough and the lower layers may not have time to be baked, while the upper ones will already start to burn. In the finished pizza should feel the taste of the dough and each piece should come across different ingredients filling. So they should just randomly scatter on the surface is not thick. From the top to fill the remaining cheese. Lightly drizzle 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 send in the oven.
    Secret#4: Toppings should be in measure.
The cheese is laid filling. It is not necessary to lay layers of mountains toppings "competing" with the "greedy" pizzerias. Under the layers of products, the dough and the lower layers may not have time to be baked, while the upper ones will already start to burn. In the finished pizza should feel the taste of the dough and each piece should come across different ingredients filling. So they should just randomly scatter on the surface is not thick. From the top to fill the remaining cheese. Lightly drizzle 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 send in the oven.
  9. Secret №5: Pizza is baked at very high temperatures. Since this pizza is baked in wood-fired ovens, at home you should heat the oven to the highest possible temperatures, from 250 degrees and above. At such temperatures, it takes only 5-8-10 minutes to be fully prepared, depending on the chosen thickness of the dough. For raw thinly sliced vegetables in the Primavera pizza - this amount of time is enough to podpisa, and remain fresh and keep their favor. (If the filling contains ingredients such as raw meat, chicken, raw onions, 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-fired ovens, at home you should heat the oven to the highest possible temperatures, from 250 degrees and above. At such temperatures, it takes only 5-8-10 minutes to be fully prepared, depending on the chosen thickness of the dough. For raw thinly sliced vegetables in the Primavera pizza - this amount of time is enough to podpisa, and remain fresh and keep their favor. (If the filling contains ingredients such as raw meat, chicken, raw onions, etc.) they should be pre-processed-pickled and / or lightly fried.)
  10. The finished pizza is sprinkled with fresh Basil greens. For Primavera will also be good a few leaves of fresh arugula, it will add not only bright colors, but also 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 can play in a new way and become small masterpieces on your table.
    The finished pizza is sprinkled with fresh Basil greens. For Primavera will also be good a few leaves of fresh arugula, it will add not only bright colors, but also 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 can play in a new way and become small masterpieces on your table.

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