Pizza
6 servings
100 minutes
Pizza is a true symbol of Italian cuisine, combining simplicity and rich flavors. Its history traces back to ancient Rome, but the modern version with tomato sauce emerged in Naples in the 18th century. This classic version embodies traditional ingredients: tender dough with a hint of semolina, the rich taste of sun-dried tomatoes, stretchy mozzarella, and fragrant basil. The carefully kneaded and rested dough is baked to a golden crust, while melted cheese and tomato sauce create a unique balance of acidity and creamy softness. Pizza can be served as a family dinner or at friendly gatherings. Its versatility allows for experimentation with toppings, but the classic combination remains beloved worldwide.
1
Pass the dried tomatoes through a meat grinder.
- Sun-dried tomatoes: 1 tablespoon
2
Mix flour with semolina, rub the yeast until it forms fine crumbs. Add salt, olive oil, and water. Place the dough on a surface and knead. Form a ball and let the dough rest for 1 hour.
- Wheat flour: 500 g
- Salt: to taste
- Fresh yeast: 15 g
- Olive oil: 50 ml
- Water: 320 ml
3
Preheat the oven to 250 degrees.
4
Divide the dough into 3 parts and roll each into a ball. Let rise for 10 minutes.
5
Dust the work surface with flour, place the dough, and roll it into flatbreads.
- Wheat flour: 500 g
6
Place the flatbreads on a baking sheet, brush with tomato sauce, and sprinkle with pieces of mozzarella and roughly chopped basil.
- Mozzarella cheese: 100 g
- Basil: 1 bunch
7
Place the pizzas in the oven, reduce the temperature to 240 degrees, and bake for 10-12 minutes.