Pizza on yeast dough. Cooking pizza.
In general, I like pizza because, in fact, it is a dough on which you can put absolutely any topping you can think of, and the result, regardless of your imagination, is always excellent.
Ingredients:
flour – 2-2,5 tbsp.;
water – 0,5 glasses;
salt – to taste;
sugar – 1 tsp;
sunflower oil – 2 tbsp. l;
dry yeast – 2 teaspoons;
tomato juice – 1 tbsp.;
onion – 1 pc.;
garlic – 1-2 cloves;
ground black pepper – to taste;
boiled sausage – 150 g;
hard cheese – 100 g;
smoked sausage cheese – 100 g;
mayonnaise – 1 teaspoon;
any marinated mushrooms – 100 g;
tomatoes – 1 pc.
Cooking pizza with step-by-step photos.
Of course, since we will cook pizza on yeast dough, we will start its preparation with this dough. We heat the water to 35-40 degrees and add yeast there. You can, of course, use raw yeast in briquettes, if you prefer it that way.
Here, to the yeast, I add salt, about a teaspoon.
And sugar, a little less than half a teaspoon, in order for the yeast to ferment better and faster.
Now pour in the flour. You can use a little more flour than I indicated in the list of products, you will understand when you start kneading the dough.
Add 1 tablespoon of sunflower oil, but you can also add olive oil.
We knead the dough, which will not stick to the hands and which can be easily rolled into a ball. Cover the bowl with the dough with a towel and put it in a warm place so that it fits well.
And we ourselves, in the meantime, will prepare the stuffing. It would be wiser to start this whole process with tomato sauce, which we will use to coat our dough base. Pour the tomato into the pan.
Add here 1 tablespoon of vegetable (in my case, it’s sunflower) oil.
Here, I added a little sugar to kill the acid of the tomato, but if you like sour, then you can not do this.
Stir and put on fire. First, on a fast fire, I let it boil, after which I reduce it and boil until the excess liquid evaporates. During this time, I cut the onion into thin quarters of rings.
When our tomato becomes almost thick, a few minutes before it is fully ready, I add garlic to it, passing it through a hand press.
And some ground pepper, traditionally I use my favorite seasoning – a mixture of pepper and garlic.
Now I send all the chopped onions to the tomato in the pan and continue to stew over low heat until the onions are fully cooked.
As a result, I get such a thick and aromatic tomato sauce.
For the filling, cut our cooked sausage into thin strips.
Since the sausage cheese is very soft and sticks to the knife, I cut it into thick bars.
I grate hard cheese on a coarse grater.
While we were preparing the topping for our future pizza, the dough fit well, tripling its volume.
Knead it again and roll it into a thin layer according to the size of the mold. In my case, it is square, so I tried to unfold it, adhering to the square. Now we take the form in which our pizza will be baked and put the dough in it, not forgetting about the small sides.
Spread our tomato sauce on top of the dough and spread it in an even thin layer over the entire surface, without touching the sides.
Put a layer of sausage on top, distributing it evenly over the entire surface.
Also, trying to evenly spread pieces of sausage smoked cheese.
I use my own mushrooms.
Mushrooms can be absolutely any, it will not spoil the taste in the slightest. I think each of you will be able to find, let’s say, champignons and they can be cut and laid out even raw. We spread a layer of mushrooms on our future pizza.
I decided to decorate it with slices of tomato – simple and beautiful.
I cover all this with grated hard cheese.
I make small smears of mayonnaise on top.
I let the pizza stand on the table for 15-20 minutes so that the dough rises a second time and send it to a well-heated oven, where it will bake for 40 minutes, at a temperature of about 180 degrees. Readiness is determined by the brown side of the dough. Our pizza is ready, you can serve it to the table.
Let it cool a little, take it out of the mold, cut it into pieces and serve it. Sweet taste!
