For several centuries, the technology of making pizza has hardly undergone any changes – except that home ovens have become gas and electric (in real professional pizzerias, ovens are still fired with wood, and not anyhow, but with a special choice). And everything else, including the obligatory manual dough preparation, remained traditional. Real Italian pizza does not tolerate hack-work and, despite all the speed of its preparation, does not like fuss: all processes should proceed clearly and measuredly.

1. Making pizza is very simple, and you can bake it without even having great culinary skills. At home, it is made in several ways: baked in the oven or in the microwave, stewed or fried – here the flight of your imagination is unlimited.
2. If you decide to bake your pizza in the oven, it is best to knead the yeast dough. Let it stand for 30-60 minutes before baking. The dough must be precipitated 2 times and only then can it be laid out in the mold.
3. You can bake pizza in the oven in 2 ways – on a baking sheet or in a frying pan, and its thickness should be at least 2 mm. (Thin baking pans are not suitable!) Grease the baking sheet with vegetable oil. When baking sweet pizza, you can also use cooking fat, which is then sprinkled with flour to prevent the dish from burning.
4. You do not need to roll out the pizza crust – the dough is laid out on a baking sheet and evenly stretched with your fingers over the entire surface so that its edges hang slightly over the edges. Before putting the dough in the oven, it needs to stand for 5-7 minutes.
5. If you prefer to bake pizza in a frying pan – a classic round shape, generously grease the bottom and edges with vegetable oil, as the dough will rise a lot, and then sprinkle a little with semolina so that the finished pizza can be freely removed from the mold. Put the dough in a skillet and place for 10-15 minutes in a warm place, and then in the oven.
6. Usually, the dough is placed in the oven without filling and baked until half cooked – when it is still raw inside, and a thin crust has formed on top. At this moment, they take it out of the oven, layout the filling in layers, and bake until tender.
7. The average baking time is 30-40 minutes at a temperature of 250 ° C. Each pizza is special, so there are slight differences in the recipes.
8. So, the dough can be thin or thick. Thin is baked in 30 minutes. A thicker layer can be left in the oven for almost 1 hour, but at the same time reduce the heat slightly by lowering the temperature to 220 ° C.
9. The baking time also depends on the filling. If its layer is thin or loose, it is necessary to reduce the time; denser and bulkier require longer baking times.
10. The filling can also be divided into liquid and thick (dry). Liquid or sweet ones require preliminary evaporation (10 minutes can be allocated for this), that is, the baking time also increases, and the temperature decreases slightly so that the dough does not burn during this time. The dry filling is done as standard.
11. If you use different types of filling, then put the raw one on top (for faster cooking). In this case, it is advisable to sprinkle it with cheese or a layer of some other product so that it is not open, but languishes, as if under a lid.
12. By the way, it is better to spread a small layer of filling on a thin cake, but not too raw. It is best if it is meat, cheese, fish, pressed or dry vegetables, and dried fruits.

Pizza is considered to be quite high-calorie and not a very healthy dish. But sometimes it is simply impossible to refuse delicious, aromatic Italian pizza! 10 tips to help you make pizza healthy and fit.

1. Pizza dough is best made from whole grains, which have a beneficial effect on the intestines and rejuvenate the body.
2. It is advisable to choose low-fat cheese.
3. Add plenty of fresh tomatoes to your pizza – they are rich in antioxidants and can protect against cancer.
4. You can make your pizza healthier by garnishing it with fresh basil leaves.
5. Remember that red pepper speeds up metabolism and burns fats, which will not allow extra centimeters to form at the waist.
6. For the sauce, use olive oil, which has been praised by nutritionists around the world.
7. Parsley, spinach, arugula, olives can serve as an excellent healthy addition to a recipe.
8. Chicken, mushrooms, and seafood are the healthiest pizza toppings. Omega-3 fatty acids, which are rich in sea fish, improve memory, fight back diseases and reduce the appearance of cellulite.
9. You can season seafood pizza with lemon juice.
10. Pizza filling made from vegetables, nuts, and goat cheese is delicious and very healthy. It enriches the body with fiber and calcium, the combination of which gives the body every opportunity to find its perfect shape.

Many people like pizza not only because it is very nutritious, but also because it is relatively easy to prepare. For example, to bake the simplest pizza, you don’t need to invent any exotic filling. It is enough just to open the refrigerator, get literally everything that is in it, and organize the filling from this mixture. So you have prepared a very tasty pizza and wondered how to serve it beautifully on the table? We’ve prepared some cool tips for you!

1. Pizza is taken by the hand and bites off small pieces, so napkins must be present on the table.
2. Traditional pizza is always served hot, straight from the oven.
3. Dry wine is usually served with pizza. When choosing it, it is important to observe certain rules of etiquette. So, white will ideally complement pizza with fish, ham, chicken, and vegetables. Red is best served with a dish with meat, beans, and mushrooms.
4. To diversify the taste of the ready-made pizza, sauce or seasonings are served separately. For example, sour cream or mayonnaise sauce will perfectly complement the taste of pizza with sausage, fish, and vegetables. And soy is usually served with a dish with rice or mushrooms.

There are so many toppings for pizza. What kind of pizza filling do you like?

1. Pizza mayonnaise (if you prefer to cook with it) is best replaced with sour cream with mashed boiled yolk, adding 1 teaspoon of mustard.
2. To prevent boiled or fried meat in pizza from losing its aroma and taste, it is not necessary to salt it immediately before cooking or frying, as salt causes the premature release of meat juice. After this, the meat in the pizza may be too tough and tasteless. It is advisable to cook and fry pizza meat shortly before baking it itself.
3. Before placing the fried meat on the dough, sprinkle it with a few tablespoons of cold water, and put a few slices of butter or margarine on top. In this case, it will preserve the taste of freshly roasted pizza.
4. Pizza is often made with sausage. For this purpose, it is better to use semi-smoked and boiled sausages with pieces of bacon. The sausage can be replaced with pieces of semi-smoked ham or bacon.
5. Pizza tomatoes can be cut into thin slices, or peeled and mashed. In order for the skin to easily peel off, immerse them in boiling water for a few seconds, and then immediately in cold water. The peel should be removed from the side opposite the stalk.
6. The ham for the filling can be replaced with slices of semi-smoked or boiled sausage.
7. For pizza, it is best to use soft and semi-hard cheese varieties (they melt and bake better).
8. Mixed minced meat consisting of chicken, pork, and beef can be used as an original and tasty pizza filling.
9. The cloves of garlic can be cut into thin slices or pressed with special garlic. It is necessary to add garlic to pizza in moderation, since its pungent smell can soak the entire filling, depriving all other ingredients of the aroma.
10. It is advisable to cook pizza made from fresh vegetables immediately before serving in order to maximize the nutrients of the filling, which decompose when reheated. Therefore, it is better not to reheat pizza with vegetables, but to eat it cold. Store it in the refrigerator for no longer than 2 days.
11. The readiness of the pizza can be recognized not only by the type of filling but also by the bottom crust of the dough: it should easily separate from the baking sheet.
12. If after baking you cannot remove the pizza from the pan, place the pan on a towel dampened with cold water and chill slightly as it is. The pizza can then be easily removed from the mold.

We have prepared 7 tips for you to help you cook delicious pizza in a pan.

1. If you don’t have an oven, you can cook pizza on the stovetop in a skillet. There are pans with thermal glass lids; they are most convenient for baking pizza.
2. Roll out the dough in a small layer, spread it on a preheated pan, greased with a large amount of vegetable oil, and immediately put the filling on it. Cover with a lid and reduce the heat to a minimum so that the dough is baked evenly.
3. In a frying pan, pizza is cooked much faster than in an oven: the baking time is 15 minutes. The plain dough can be kept on the fire for 10 minutes, as it roasts faster than yeast dough. We remind you: its thickness should not be too large.
4. Its readiness is checked with a match, piercing it in the thickest place. If the match is dry, the pizza is ready. In an open pan, the dough is baked in 2 steps, so the baking time is slightly increased (the pancake should be allowed to cool slightly before putting the filling). Thus, pizza preparation takes 20-25 minutes.
5. Since the dough is baked pretty quickly, the raw filling simply won’t keep up with it. All of it must be prepared in advance – fried, stewed, or boiled.
6. Its thickness must also be monitored so that it does not spread, as the juice or syrup will be absorbed into the dough and it will remain damp and tasteless. In addition, the liquid can seep through the layer of dough and burn the pizza. The best filling option, in this case, is when the bottom layer is meat or fish, dry boiled vegetables, and on top – slightly softer or raw foods. Then they will saturate the lower layers, but nothing will leak to the bottom of the pan.
7. When baking pizza in a frying pan, do not top with mayonnaise or the like (to prevent the main layers from burning).

Making pizza is very simple, and you can bake it without even having great culinary skills. And our tips will help you make it even easier and faster.

1. So, if you decide to make pizza, first you need to knead the yeast dough. Let it stand for 30-60 minutes before baking. The dough must be precipitated 2 times and only then can it be laid out in the mold. To prevent the dough from sticking to your hands, you need to grease your hands with oil.
2. You can bake pizza in the oven in 2 ways – on a baking sheet or in a frying pan, and its thickness should be at least 2 mm. Grease the baking sheet with vegetable oil.
3. You don’t have to roll out the pizza crust – the dough is laid out on a baking sheet and evenly stretched with your fingers over the entire surface so that its edges hang down a little. Before putting the dough in the oven, it must stand for at least 5-7 minutes.
4. If the dough is very damp, place a sheet of parchment on top of it and roll it straight through the paper.
5. If you prefer to bake pizza in a frying pan – the classic round shape, generously grease the bottom and edges with vegetable oil, as the dough will rise a lot, and then sprinkle a little with semolina or dust with flour – so that the finished pizza can be freely removed from the mold. Put the dough in a skillet and place for 10-15 minutes in a warm place, and then in the oven.
6. Sometimes the dough is put in the oven without filling and baked until half cooked – when it is still raw inside, and a thin crust has formed on top. At this moment, they take it out of the oven, lay out the filling in layers, and bake it until tender.
7. The average time for baking pizza is 30-40 minutes at a temperature of 250 ° C. Each pizza is special, so there are slight differences in the recipes.
8. So, the dough can be thin or thick. Thin is baked for 20-30 minutes. A thicker layer can be left in the oven for almost 1 hour, but at the same time reduce the heat slightly by lowering the temperature to 220 degrees C.
9. The baking time also depends on the filling. If its layer is thin or loose, it is necessary to reduce the time; denser and bulkier require longer baking times.
10. If you use different types of filling, then put the raw one on top (for faster cooking). In this case, it is advisable to sprinkle it with cheese or a layer of some other product so that it is not open, but languishes, as if under a lid.
11. By the way, it is better to spread a small layer of filling on a thin crust, but not too raw. It is best if it is meat, cheese, fish, pressed or dry vegetables, and dried fruits.
12. A thick layer of dough is good for fluffy, layered, and moist filling. You can also layout the main filling of vegetables and meat on it.
13. If the pizza turns brown too quickly when baking, then cover it with clean paper dipped in water.

The correct creation of any dish includes not only the exact adherence to the recipe and the impeccable implementation of culinary technologies. Various nuances are essential, some of which cannot be found even in professional textbooks. This is understandable because some details of the processes are real secrets that specialists do not want to disclose.
We will not be able to reveal all the secrets, but we will try to give a few illustrative examples that will be useful in practice and will help you better understand how you can make great pizza.

1. Dough for the base. For its preparation, it is better to use flour with a sufficiently high gluten content in it. The domestic first grade is not good enough: not all producers strictly follow the standards; excess protein makes the cake too porous and fluffy. If you use suitable Italian flour, then it should be noted that in classical technologies it is recommended to exclude olive oil from the ingredients of the dough. Some of the newer treatments offer specific supplements, such as semolina.
2. When creating a base, the kneading process should be interrupted as soon as you feel the excessive elasticity of the dough. Professionals recommend performing this operation in the evening and then leaving the workpiece overnight to settle. If you can’t stretch it manually to form a crust, you can use a rolling pin. The thickness of such a base should not exceed 5-8 mm.
3. Filling. It should not, in any case, be placed in the center of the future dish, “slide”. Uniform distribution over the entire area in terms of height and composition of components is required. The only exceptions are special types of pizza, “Four cheeses”, “Assorted”, which use sectors with different fillings. To prevent delicate greens and other “delicate” ingredients from burning during cooking, they should be covered with foods that are less sensitive to high temperatures. To do this, you can use cheese that melts at a relatively low temperature.
4. Since the pizza is created in a well-preheated oven, check the readiness as often as possible. Make sure that the sight glass is perfectly clean because the cabinet door must not be opened until the end of the process.

Who said that delicious pizza can only be tasted in a pizzeria? If you know some secrets and strictly follow some rules, the perfect dough cake with different fillings can be made at home.
We’ve collected tips from different chefs to help make homemade pizza as good as the one you try at the establishment. And maybe even better – who knows.

1. Mix several types of flour. In addition to wheat, from which we often cook, there are many other varieties of flour: buckwheat, for example, or corn, or rye. Each of them has its own unique taste, aroma, and color. Thus, for pizza dough, you can mix two types of flour: standard wheat flour and non-standard rye flour. However, they should be added to the dough in a small ratio – for example, in a 4 to 1 ratio.
2. Don’t be afraid to experiment with toppings. Pizza dough is like a canvas for an artist; you can “paint” anything on it. Therefore, the filling on the test is a complete flight of imagination. Any product can be the basis. As a result, you can get meat, vegetable, fish, or even berry-sweet pizza.
3. Knead the dough with your hands. Of course, food processors can do everything faster and more efficiently. But tactile sensations are very important in making pizza. By touch, you can understand what is the consistency of the dough and whether it is elastic enough. And these nuances greatly affect the taste of pizza.
4. Roll out the dough with your fists. This method is both cooking and therapy. Firstly, the dough is filled with air and becomes more elastic. And, secondly, such work will perfectly help relieve accumulated stress.
5. Preheat the oven beforehand. Pizza should only be placed in a hot oven, so it is very important to preheat the oven while working with the dough. In a professional wood-burning oven, the temperature reaches 400 degrees, while in a home oven you can heat up to a maximum of 250 degrees. Just remember that for pizza, 5-7 minutes is enough for the dough and ingredients to brown, so be careful not to burn it.
6. Sauce for the sides. If you are one of those who do not eat pizza sides, we advise you to pour them with some sauce during cooking or wrap any filling in them – for example, sausages or Philadelphia cheese. This way, you won’t feel like you’re just eating a dry piece of dough.

Making pizza at home is now easier than ever. In supermarkets, you can find a ready-made pizza base, which is very easy to prepare with your favorite filling. You don’t need to be a chef to do this, just follow a few simple tips and you’ll save money by not ordering this dish at home. Here are some pizza-making tips you should know before you get started.

1. Always preheat the oven before baking your pizza. If you start baking in a cold oven, then the pizza will be raw, it will take longer to bake it, and it will lose its taste.
2. To evenly and thoroughly bake a pizza with a double filling and a diameter of 30 cm, preheat the oven to 200 ° C.
3. Always place the pizza tray in the center of the oven.
4. Don’t forget about potholders! You don’t want to get burned!
5. Put the finished pizza on a flat horizontal surface, so you can cut it as evenly as possible. The layout on a wooden board or tea towel.
6. To correctly determine if the pizza is done, make sure the cheese is completely melted and golden brown. The edge of the base should be slightly ruddy, and if you raise the bottom of the pizza a little, then the dough should have a uniform brownish color.
7. To make your pizza taste as fresh as possible, use different herbs and spices: a mixture of Italian herbs, garlic powder, sesame seeds, etc.
8. Pre-grease the base ready for baking with a small amount of olive oil, then it will absorb its aroma and taste very pleasant.
9. Remember to dust the work surface with flour when rolling. Always check the thickness so that the dough is not too thin.
10. Roll out the dough from the center to the edge, so it is evenly distributed.
11. If the rolled base is larger than the pallet, you can cut off the excess with a knife or simply roll it up with a “tube”, but then the edge will be thick. You can also use curly scissors or edging tins to make the pizza grooved.
12. Some vegetables, like carrots, zucchini, broccoli, require preliminary heat treatment, otherwise, the dough will not bake, but will remain raw. Onions, mushrooms, spinach, and bell peppers contain a lot of moisture and the dough can be sticky. Therefore, lightly fry (until half cooked) these products, and drain the excess liquid.