This week's culinary studio Lazersonov" together with TM “Cheese Club” and a French restaurant “ Citronelle” organized a master class on making Italian pizza. And if many of us understand what pizza should be, then the question of how to achieve the perfect dough in the home kitchen remains a mystery. However, the chef of the restaurant, Andre Peltre, managed to show everyone that this is just an artificially created “legend” that you cannot prepare real pizza at home. It turned out that by spending just 18 minutes (taking into account the pre-prepared dough) you can prepare a pizza that will compete in taste with many metropolitan restaurants.
I will definitely share the pizza recipe at the end of the article, but now I propose to get to know pizza a little closer:
- Pizza dough can be made ahead and refrigerated for up to 2 days.
- It is better to use homemade tomato sauce, but store-bought will do just fine.
- Know how to stop in time and not overdo it with the filling. The dish is considered correct if the slice of pizza does not sag under the weight of the filling.
- Want to add flavor? It is better to choose fresh basil leaves over chopped parsley.
- Grated cheese with finely chopped paprika and spices will add an additional piquant note.
- Pizza should be cooked in a preheated oven at very high temperatures.
- The above tips have the overall noble goal of not getting dirty when it comes to eating pizza.
- American pizza differs from Italian pizza in having a fluffy dough made from corn flour with a lot of toppings.
Before we get to the pizza recipe, here's Monsieur Peltre's homemade sauce recipe, which goes well with many dishes, such as pasta.
For one liter of sauce you will need:
- 1 kg of canned tomatoes without peel (if you don’t find these, use seasonal and always juicy tomatoes after removing the skin);
- 60 g sugar;
- 30 grams of salt;
- 10 grams of a mixture of Provencal herbs.
How to cook?
- Mix all ingredients in a saucepan and cook over low heat for 15 minutes.
- Grind with a blender until smooth, pour into jars and store in the refrigerator.
Now it's time to move on to the main thing. Please note that the dough recipe is for 1 kg:
- 600 g wheat flour
- 300 ml water at room temperature
- 2.5 g dry yeast
- 35 ml sunflower oil
- 15 ml olive oil
- 12 g salt
- 1 egg
Preparation:
- Sift the flour.
- Mix all the ingredients one by one.
- Knead the dough with your hands until it sticks to your hands. The kneading process will help saturate the dough with the right amount of oxygen.
- Cover the bowl with cling film or a clean towel and leave at room temperature for two hours.
Pizza “Three Cheese”
These fun mozzarella-inspired balls are pre-made and measured pieces of pizza dough.
- 60 g tomato paste
- 80 grams of grated cheese (it is better to use different varieties, such as Edelweiss, Neapolitan and Asiagio)
- A mixture of Provençal herbs (a couple of pinches)
Preparation:
- Preheat the oven to 235 degrees.
- From the specified amount of dough you can prepare one large pizza (about 35 cm) or two small ones (about 100 g each).
- Roll out the dough on a floured surface thin enough so that it shows through but does not tear.
- Transfer the rolled out dough onto a baking sheet that has been previously sprinkled with flour.
- Lubricate with tomato sauce. To do it like a real pizzaiolo, spoon out the sauce with a tablespoon, using a circular motion and the back of the spoon, moving from the center to the edge, evenly distribute the sauce over the dough, leaving about 1 cm from the edge (i.e. not spreading to the edge).
- Layer the cheeses, grated on a coarse grater. Remember that too many toppings will make the pizza too heavy and this will be especially noticeable when trying to eat a slice.
- Sprinkle with dry herbs and drizzle with olive oil.
- Place in the oven for 8 minutes or until the edges of the pizza are browned.
- Cool the finished pizza a little and cut it into 8 portions with a confident hand.
Pizza with salami
- 180 g pizza dough (see recipe above)
- 60 g tomato paste
- 40 g salami
- 60 grams of grated soft cheese and
- 15 grams of grated hard cheese
- 1 tablespoon olive oil
- a few fresh basil leaves
Preparation:
- The process of rolling out the dough remains the same as for cheese pizza.
- Use the same method to coat with tomato sauce.
- Cut the salami into thin slices and place on the sauce.
- Sprinkle with grated cheeses.
- Place basil leaves in any form and sprinkle with a few drops of olive oil.
- Place in the oven for 8 minutes or until the edges of the pizza are lightly browned.
- Cool the finished pizza slightly and cut into 8 portions.
I tried to convey to you as simply as possible what I saw and heard at the master class, taking into account all the pitfalls that may arise in the process (especially the first) of making pizza.
Using the dough and sauce recipe, you can change the ingredients to suit your tastes. But I’m not too lazy to repeat – don’t get carried away with the filling.
P.S. Most of the photo materials were kindly provided by the culinary studio “Lazersonov”
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April 06, 2017 No comments
Pizza is one of the most famous Italian dishes. It is a round flatbread made of dough, which has various fillings and is baked in the oven. Pizza has long been considered not at all for noble people, since it was prepared from the simplest ingredients: flour, cheese, tomatoes, olive oil. It was not until the 19th century that pizza was introduced by chefs to the royal table.
To make pizza you must use yeast dough. The flatbread should be fairly thin and yet soft so that the finished pizza can be folded in half without breaking. Chefs in their pizza recipes advise not to roll out the base, but to form the desired shape with your fingers. Pizza makers in Italy are called pizzaiolos; they effectively work with a pizza pan, spinning it on one finger above their head.
In every corner of Italy, chefs have their own characteristics and different ingredients. The filling can be various specialties, that is, local products, for example, some type of cheese, sausage or dried meat, seafood, as well as aromatic spices and herbs.
Each pizza recipe from the chef is unique, because they boldly remake traditional recipes or even come up with their own, boldly fantasize that in the end the original recipe for the dish will not be recognized. Just look at the dessert pizza recipes, which are prepared with fruits and berries.
Traditional chef's pizza is baked using a special oven that can maintain a fairly high temperature. At home, you need to cook pizza in a regular oven, preheated to high temperature (the higher the temperature, the better). Pizza cooked on a hot stone is very tasty. If you don’t have a special stone, you can place a baking sheet turned upside down in the center of the oven and leave it to heat up. By observing these conditions, the pizza will be baked in literally a matter of minutes, and the dough will be well baked, but will not be dry.
For filling:
various frozen mushrooms (ceps, chanterelles, honey mushrooms) – 200 g
garlic – 2 cloves
tomato sauce – 200 g
capers – 70 g
pitted olives – 100 g
1 tsp sea salt
anchovies – 100 g
For the test:
medium-ground corn grits – 300 g
100 g olive oil
salt
Take a deep saucepan with a thick bottom and boil 1.2-1.5 liters of water, add a little salt and, stirring in a circular motion, slowly add corn grits.
Cook over low heat, stirring constantly, for half an hour, until the polenta dough stops sticking to the walls of the pan. Pour in 3 tablespoons of olive oil, stir and spread the polenta in an even layer in the shape of a circle or rectangle on a wide baking sheet lined with parchment sheets. Let cool.
At this time, place the mushrooms in boiling lightly salted water and cook for 4–5 minutes. Drain in a colander and dry. Peel and chop the garlic. Fry the mushrooms with garlic in three tablespoons of olive oil. Place tomato sauce on the pizza, then fried mushrooms, capers cut into two parts, as well as olives and anchovies.
Drizzle with olive oil, salt and pepper and bake in the oven at 210 degrees for ten minutes.
To prepare the filling:
300 g buffalo mozzarella cheese
18 pcs. cherry tomatoes
50 g vegetable oil
10 pieces. small mullet
1 tbsp. olive oil
dried oregano
18 pcs. large shrimp
To prepare the dough:
200 g fine semolina flour
1 tbsp. salt
10 g dry yeast
1 tbsp. Sahara
800 g wheat flour
4 tbsp. olive oil
Mix all the flour with salt, sift it in a heap, and make a “well” in the center. Pour sugar and dry yeast into a bowl, pour in 600 ml of slightly warmed water, stir. Let stand for 12-15 minutes, add olive oil, stir. Pour the diluted yeast into our “well” in small portions, while constantly stirring in the flour. After all the liquid has been absorbed, knead the dough for about 10 minutes. Sprinkle the dough with flour, cover with a towel, and place in a warm place for 1 hour.
Transfer the risen dough to a wide board or other surface sprinkled with flour and knead firmly and quickly. You can either use the dough immediately or roll it out with pieces of film coated with vegetable oil. Place in the refrigerator until needed.
Divide the dough into ten equal pieces. Roll each of these pieces into a round cake with a diameter of about 12–14 cm. Pour vegetable oil into a large frying pan in a layer of about 5 cm, put on fire. Place a piece of potato into the oil; Once it sizzles while frying, the oil is heated to the required temperature. Place the tortilla in the boiling oil for about 40 seconds, turn it over and after 40 seconds transfer it to a paper napkin. Prepare all other tortillas in the same way.
Clean the red mullet and divide it into fillets. Cut the cherry tomatoes into 4 parts, sprinkle with oregano and stir. Remove the shrimp's head, shell, and intestinal vein. Cut the mozzarella cheese into thin slices. Place a circle of mozzarella and some tomatoes on the flatbread, then on them – two red mullet fillets and two shrimp. Season with salt and pepper, drizzle with olive oil and place under a well-heated grill for 5 minutes. Serve immediately.
Required ingredients:
150 g milk
500 g flour
1 tbsp. l. dry yeast
salt
1 tbsp. l. Sahara
1 egg yolk
70 ml olive oil
For filling:
400 g minced pork and beef
120 g mozzarella cheese
1 onion medium size
50 ml vegetable oil
1 clove of garlic
4-5 basil leaves
400 g canned tomatoes
oregano and rosemary
Warm the milk a little. Dissolve yeast and sugar in it, let stand for 20 minutes until the mixture foams. Sift flour and salt into a bowl, add olive oil and a mixture of milk and yeast, knead the dough. Cover with a towel and place in a warm place for an hour and a half.
Peel the onion and clove of garlic, chop and fry in hot oil for about 5 minutes. Add the minced meat and cook, while kneading any lumps, for 10 minutes. Add chopped tomatoes and salt. Simmer for another 5–7 minutes.
Cut the mozzarella into pieces and chop the basil leaves.
Dust the table with flour and roll out the dough into a circle.
Place the filling on one half of the dough, spread the cheese on top, sprinkle with basil and oregano.
Preheat the oven to 200 degrees. Cover the filling with the other half of the dough and carefully pinch the edges. Brush the calzone with egg yolk, place on a buttered wide baking sheet and bake for about 9-10 minutes until golden brown.
flour – 200 g
a pinch of salt
dry yeast – 10 g
warm water – 75 g
milk – 50 g
olive oil – 1 tbsp.
For filling:
green basil
mozzarella cheese – 125 g
salt
ground black pepper
grated parmesan cheese
For the sauce:
cream tomatoes – 5 pcs.
tomato paste – 50 g
garlic – 1 clove
dry basil - 1 tbsp. l.
olive oil - 1 tbsp. l.
For the dough, mix milk, heated water, a pinch of salt and dry yeast. Add the sifted flour and mix thoroughly. Add olive oil. Knead well, cover and place in a warm place for about 40 minutes. To make the dough more flexible, add a little more olive oil.
Prepare the sauce. Slightly cut the tomatoes on top and place in boiling water for a minute. Rinse with cold water and remove the skin. Then chop the tomato pulp and fry in hot oil for about 3 minutes. Add tomato paste, mashed garlic, and dry basil. Stir well and remove from heat.
Punch down the dough, knead again and roll into a flat cake, its diameter should be slightly wider than the diameter of the baking pan. Quickly transfer the tortilla into the prepared pan. After 10-20 sec. The dough will begin to shrink, secure its edges by pressing them with your hands. Make 4-5 punctures in the dough with a knife.
Apply an even layer of the prepared sauce to the flatbread, leaving about 2 cm from the edges. Place in an oven preheated to 240 degrees for five minutes. Separate the basil into leaves. Cut the mozzarella cheese into circles. Remove the pizza, spread out the mozzarella and return to the oven for a couple of minutes until the cheese is melted. Sprinkle with basil leaves, Parmesan cheese and pepper.
Required ingredients:
Whole grain flour – 250 g
olive oil – 50 ml
dry yeast – 4 g
warm water – 120-140 ml
ham – 150 g
dry basil – ½ tsp.
sour cream – 75 g
garlic powder – ½ tsp.
sugar
salt
tomatoes - 2 pcs.
green bell pepper – 1 pc.
pickled gherkins – 2 pcs.
corn salad or other to taste
red onion – 1 pc. small size
Knead the dough from yeast, flour, a pinch of salt and sugar, as well as olive oil and warm water. Place it in a deep bowl and cover with a slightly damp towel. Finely chop the green bell pepper, onion, gherkins and ham. If desired, finely chop the tomatoes or grind them using an immersion mixer. Salt and add dry basil. Roll out the dough. Place it on a wide baking sheet sprinkled with flour. Preheat the oven to 200 degrees. Place the tomatoes on top of the dough and smooth them out. Scatter onions, green bell peppers, chopped gherkins and ham on them. Place in the oven for approximately 15 minutes. Prepare garlic sauce for our pizza. Mix 3 tbsp. sour cream, half a teaspoon of garlic powder, salt (you can also add any herbs to your taste). Smooth the sauce onto the surface of the pizza and place in the oven to bake for 8-10 minutes. Garnish the pizza with lettuce leaves on top.
Required ingredients:
About 250 g flour
100 g water
50 g tomato paste
80 g cherry tomatoes
5 pieces of champignons
1 chicken egg
1 tbsp. Worcestershire sauce
arugula for decoration
Prepare the dough. To do this, mix water with flour and a pinch of salt. You can take the ingredients by eye so that the consistency turns out to be a smooth little lump. Place it in the refrigerator to harden (about 10 minutes), and in the meantime prepare the filling.
Prepare the filling. Cut the cherry tomatoes in half. Wash the champignons, peel and cut into thin pieces. Remove the chicken egg from the refrigerator, wash it and set it aside.
Roll out the dough into a thin circle, brush with tomato paste, place the filling on it, sprinkle with seasonings. If you want, you can make two small pizzas instead of one large one!
Place the pizza in an oven preheated to 2000 degrees. Bake for about 10 minutes. Then take out the pizza, break an egg into the center and put it back. And bake until the eggs are done
Garnish the finished pizza with arugula and drizzle with sauce
Chef's Pizza Tip:
Try to cook the Italian pizza until the egg yolk is just set but not curdled. Pizza with eggs is best served hot, then it will be especially tasty!
Required ingredients:
flour - 500 g
dry yeast – 8g
warm water – 350 ml
olive oil – 75 ml
salt - 1 tbsp. l.
sugar - a pinch
mascarpone – 200 g
smoked salmon 250 g
lemon juice - 1 tbsp. l.
wasabi - 1 tbsp. l.
cucumber – 1 pc.
dill - 2 sprigs
arugula leaves
ground black pepper
In a bowl, mix sifted flour, olive oil, a little sugar, dry yeast and lightly salted warm water. Knead the elastic dough.
Roll the dough into a ball and brush with olive oil. Transfer to a bowl, cover with a damp towel and leave for 1 hour.
Then the dough must be kneaded. Then knead it quickly. Divide into 5 parts, place on the table and cover with a towel. Leave for 10 minutes.
For the filling, mix cheese, a tablespoon of lemon juice, and wasabi. Season with salt and ground black pepper. Peel the cucumber, cut into 2 parts, remove the seeds. Cut into cubes and mix with finely chopped dill.
Roll each piece of dough into a thin circle. Place on a floured pizza tray. Spread the resulting cheese mass over the flatbreads. Add chopped salmon. Season with salt and also pepper. Preheat the oven to 180°C. Bake for about 12 minutes. Serve the pizza hot.
Delicacies and simple dishes by Konstantin Ivlev
Well, this is just mouth watering! I opened the books by Ivlev and his colleagues and began to read. I just want to grab a knife, a board and start cooking, cooking, playing magic in the kitchen. Perhaps, one should not be surprised at Ivlev’s efficiency and imagination: his books accumulate a wealth of experience in foreign cuisine, ancient recipes adapted to modern conditions and the luxurious splendor of restaurant menus.
What is Ivlev’s versatility?
His culinary portfolio includes more than a dozen books dedicated to the best dishes of the world and the peculiarities of Greek cuisine. Tips on how to use cheese correctly, feed children tasty and healthy, and how to add flavor to a vegetarian menu. And, of course, books with the best author’s recipes, the philosophy of culinary art and tips on how to cook fish, seafood and mushrooms in a non-trivial way. Collections of dishes for the summer and autumn menus were published in separate publications.
Therefore, it is impossible to say right away, what is Konstantin the best at... All-rounder? Yes. But his versatility is based on history and practice, because it is not for nothing that he heads the Federation of Chefs, was awarded the title “Chef of the Year” several times, and twice even won bronze in professional culinary competitions.
And this does not prevent him from being a happy father and loving husband. In his opinion, cooking meals together at home brings the family together and makes it monolithic. Perhaps it was thanks to his father’s example that Ivlev’s son also chose this path. Although his beloved wife Marina also cooks deliciously, she delegates the cooking of borscht to her husband.
As Konstantin admits, most of his dishes are created impromptu. Sometimes a recipe comes to him in a dream and he brings it to life in the kitchen. But in some ways he is not going to imitate his competitors, preferring that they follow his innovations, and not vice versa. So, let's take a look at his treasure trove of recipes.
The best dishes of Russian cuisine: what does the chef recommend?
The collection of the best recipes from the peoples of the world contains many unusual new products. For example, in which quail meat and eggs are used, garlic and olive oil are added. And Mimosa contains smoked sturgeon, chives and lemon juice. Hearty boyar kalya combines bacon and cucumbers, lots of onions, chicken broth and thin pancakes cut into strips. Selyanka with saffron milk caps, cucumbers and three types of meat, jellied meat with pig and rooster, fresh, kulesh with undercut and sauerkraut - these are options for the usual first courses.
Ivlev popularizes ordinary, simple dishes. So, he recommends eating buckwheat with mushrooms with pancakes and sour cream. Pumpkin and apples go well with millet porridge, especially if they are generously poured with butter and baked in the oven.
Salivation is flowing from the Don zraz from pike perch fillet - crispy, rosy-reddish and... And steamed or baked in the oven, where salmon, pike perch, pike and crayfish are harmoniously combined, it will be a hit at any holiday table. Veal ear with turnips and carrots, garlic, sour cream and butter, simmered in pots or a large one with aromatic butter spread inside will feed the most hungry and picky man.
Early ripening pancakes with full-fat kefir and boiling water, with combined minced meat (pork, lamb and beef), dumplings stuffed with potatoes and cracklings or cherries and poppy seed broth, kulebyaki made from pork neck and beef, wrapped in pancakes and dough, mushroom pies. They take us back to the era of ancient Russian cuisine, hearty and simple, with honey cakes and gingerbread for dessert.
Caucasian and Asian curiosities - delicious longevity
But among Caucasian dishes, Ivlev surprises us with little-known novelties like piti soup, cooked with the addition of 4 cuts of lamb carcass, cherry plum, chickpeas, Baku tomatoes and Imeretian saffron, and seasoned with sumac and mint. Baked beef tenderloin with pomegranate and suluguni, lula kebab with lamb and achuchuk salad (Baku tomatoes, white onions and chili peppers, cilantro, basil, sweet pepper), dolma and manti with matsoni, are included in his collection of recipes. Of the Caucasian sweets, he most recommends kozinaki and quince baked with honey and nuts.
From Asian dishes, Konstantin chose numerous rolls, warm sashimi with sea bass, tempura with plum sauce and sesame seeds, Thai eggs with garlic, soy sauce and chili. There are also recipes for the most delicious, classic miso, pork tenderloin satay with coconut milk and soy sauce, pork fillet fried with peanuts and pineapple. Duck in ginger marinade and cod with ginger in a creamy sauce, shrimp with wasabi, grilled scallops with mango, rice noodles with tofu and buckwheat with brisket complete one of the venerable chef's books.
French and Italian delicacies
Meat, fish and seafood: a new look at familiar ingredients
Pork chops with apple chutney, honey-soy ribs with chili, ketchup and Worcestershire sauce and pork rolls stuffed with shrimp are for those who like hearty food. For connoisseurs of dietary meat, there are such original recipes as chicken stuffed with cheese, honey pears, quail with mango salsa, rabbit rolls with sun-dried tomatoes and creamy puree.
Salmon medallions with asparagus and cherry tomatoes, sea bass with vegetable stew, stuffed with crab or pumpkin puree with sun-dried tomato sauce, tempura pike perch with spicy Kenyan beans or vegetable julienne with egg-caper sauce - a real luxury for the whimsical gourmet. Mouth watering from such names as flounder with tomatoes and basil, omul with crispy onions and grapes, steamed spicy catfish with rustic sour cream and cucumbers, perch with Parma ham. And these are all unusual ideas of Ivlev.
And how sophisticated he is with! Either he will fry them with chili and ginger, wild garlic and season with miso, then he will add cognac and cream when frying, or he will cook steam cutlets with teriyaki sauce, or stuff them into ravioli. with teriyaki sauce, octopus under a fur coat, crab with asparagus and wasabi, grilled lobster with avocado mousse, mussels with zucchini and fennel - and this, apparently, is an incomplete list of his best dishes.
The diversity of Konstantin Ivlev lies in this elusive balance between sophistication and simplicity, luxury and the use of national ingredients. An amazing ability to work allows a talented chef to present his masterpieces in restaurants, show master classes in the “Ask the Chef” program, and also experiment with the components of dishes in his free time. Good luck, Kostya!
A little history...
The famous Roman gourmet Marcus Apicius, who lived in the 1st century. BC. wrote a book containing recipes for prototypes of current pizza. Olive oil, pieces of chicken, cheese, nuts, garlic, mint, pepper - almost all the ingredients of modern pizza - were placed on the dough in various combinations. One of the recipes ended with the Latin words: “Insuper nive, et inferes,” that is, “Cool in the snow and serve.” Pieces of a similar dish were found during excavations in Pompeii near the Greek colony of Neopolis, which became modern Naples. According to another legend, Roman legionnaires returning from Palestine brought with them a dish called “pisea”. It was unleavened bread on which various vegetables were placed.
The Greeks, making round flatbreads out of dough, came up with the idea of putting cheese and vegetables on it even before baking. According to more reliable information, the Romans simply changed the Greek “plakuntos” and began to call the dish “plakenta”.
But pizza became a truly favorite food only after tomatoes appeared in Europe, and this happened in the 16th century. They started adding tomatoes to pizza a little later, and it is unknown who was the first to think of this.
There are many pizza recipes. Almost all nations come up with their own versions of the colorful flatbread. But real pizza, despite its pseudo-Italian origin, is still prepared in Italy.
In 2004, the "authentic" recipe for Neapolitan pizza was published in the official newspaper of the Italian government. Real pizza, in their opinion, should have a thin crust. When making it, you can use only special varieties of tomatoes and mozzarella cheese. Only basil, garlic, oregano and olive oil are allowed as additives. If these rules are violated when preparing a dish, it is not real pizza, but simply a fake.
Further, according to the newspaper, real Neapolitan pizza comes in only three varieties: “Margherita” (with fresh oblong San Marzano tomatoes, basil and fresh mozzarella cheese from the southern Apennines), “Margherita Extra” (cherry tomatoes and mozzarella made from buffalo milk ) and “Marinara” (tomatoes, garlic, olive oil and oregano).
Pizza dough needs to be tossed and rotated in your hands, as real pizzaioli do, but you cannot roll it out. Pizza should only be baked in a wood-burning oven at a temperature of 200-215 degrees. The recipe for real pizza took up three pages in the government newspaper.
In Italy, pizzerias are inspected by special government inspectors who ensure the authenticity of Neapolitan pizza. Faccia di Vecchia, or Old Lady's Face Pizza
From 600g flour, 30g yeast, 200g Parmesan cheese, 4 tbsp. spoons of olive oil, salt and basil make 9 flatbreads with a diameter of 20 cm. For dressing you need 200g of Parmesan, olive oil, pepper.
Prepare the dough from the listed ingredients.
We first dilute the yeast in warm water. The dough should be soft, without lumps. To do this, you need to knead it with your hands for about five minutes. Then let it rise in a warm place. When it has doubled in volume, place it on a baking sheet with a 1 cm thick cake. Pre-grease the baking sheet with oil. Make indentations in the dough with your thumb, pour generously of butter, sprinkle with cheese and pepper. Bake in a hot oven. Sprinkle with basil.
Since there are no eggs in the dough, the Old Lady Faces do not turn brown. In order for the pizza to brown, you need to switch the oven to the “grill” mode for 3 minutes at the end of baking. But then these will not be “old lady faces”. After baking, place the flatbreads in a dish and cover with a lid.
It’s no wonder that it was in Sicily, scorched by the southern sun, that they came up with such a “lazy” version of pizza. Try it too...
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