What kind of dough needed for pizzas

Pizza is a national Italian dish, which is a open pie on thin or thick dough. In the classic version of stuffing are tomatoes and a layer of mozzarella cheese. Currently, pizza is one of the most popular dishes in almost all countries of the world.

History of pizza

Dishes similar to pizza have long been known. Its prototype existed among the ancient Greeks and Romans – the round cakes with various fillings for them.

In 1522, the year in Europe for the first time brought the tomatoes in Naples appeared prototype of Italian pizza. In about 50 years there is a profession - "pizzaiolo". Members of the profession engaged exclusively in the preparation of the dough for pizza.

There is a legend that brought one of the most popular types of pizza - Margarita. The recipe was created and named in honor of the wife of the Italian king, Umberto I, Margherita of Savoy.

At the moment there are 13 official types of this dish, and greatest number of their variations.

Pizza dough

Many fans of the pizza, cook it at home. The filling can be practically any - the main thing that it had tomatoes and cheese. But the dough should be "correct".

Classic dough is prepared from flour and flour from durum wheat, yeast, olive oil, salt and water. The dough is kneaded by hand, rolled and rasslaivetsa layer up to 0.5 cm.

In addition to the classic pizza dough, often use fresh yeast and flaky. The last kind of test is used mainly for cooking sweet pizza with fruit, which does not provide fatty ingredients.

To prepare fresh thin dough enough milk or water, flour and salt. All components are kneaded by adding at the end of olive or vegetable oil.

Recipe dough differs only in the fact that in warm milk or water add yeast and the dough a little time for.

What would the dough was not used for cooking pizza, there are a few rules you need to strictly follow.

Flour for pizza you need to choose with a high content of gluten. In this case the dough it will turn elastic, and it will perfectly keep the shape.

The very flour before kneading to sift through and cleanse away impurities. Sifting will make it loose and airy.

Water and olive oil should be mixed in a separate bowl. The oil should be cold pressed and without bitterness.

The dough needs to be knead for a long time to avoid lumps. In mass do not need to add seasoning or other flavors – the dough only emphasizes the taste of the filling. It has the consistency should be smooth and tight, slightly stick to hands and is elastic.