The concepts of "Italy" and "pizza" for us (and for all in the world) is simply inseparable. And interestingly, the analogs of this dish is no longer in any kitchen. But really the Italians tried to glory: Recipes Italian pizza so much that enough for all! However, other countries, too, chefs were not in debt, they are coming up with more and more new recipes, but "beat" the taste of the traditional pizza stays invisible.
There are Italian cuisine pizza recipes rich in history, there are those that are surrounded by myths and legends. And there are pizza recipe, which is not like any other - Quattro Formadzhio (Pizza 4 Formaggi), or four-cheese pizza. They say that this pizza is a real boon for the gourmets that it can overwhelm the most sophisticated tasters that shortcomings she is not there. By the way, prepare the pizza at home is a snap. It is much harder to understand the varieties of cheese used for its preparation and to their right combination. However, nothing is impossible, and, consequently, we can do it.
Four Cheese Pizza
His amazing taste this pizza is required, of course, its composition, which, by the way, anything other than the test and the cheese and do not include, as the Pizza 4 cheese prepared without any sauces, and even without the usual tomatoes (and therefore belongs to the so-called white pizzas). The traditional pizza composition "Four Cheese" - mozzarella (soft cheese), gorgonzola (blue cheese), cheese (cheese) and Emmentaler (cheese flavored). What kind of cheese, and whether any other combination? Let's face it.
Mozzarella - a young Italian cheese in the form of soft pellets. In our supermarkets you can buy mozzarella from cow's milk, although the classic mozzarella made from buffalo milk black. In addition, this cheese can be stored for a long time (a few days), so it gradually acquire and use immediately. But the pizza is suitable and solid kind of mozzarella, which we most often can be purchased. Mozzarella cheese can be replaced, or feta cheese, but it's still a traditional recipe pizza 4 cheese it involves the use of mozzarella.
Gorgonzola - blue cheese, the Italian equivalent of the French Roquefort. These cheeses are also called blue and distinguishes them (except molds) characteristic pungent taste and a special flavor. By the way, the production technology is made gorgonzola and blue cheese German cambozola. Other cheeses, Gorgonzola can replace - the lance d'Amber, danablu, Dor Blue.
Parmesan - one of the most hard cheese, is characterized by particularly scaly structure. Parmesan besides also one of the oldest cheeses (its production has thousand years of history). Cheese can be purchased in the form of small pieces or packaged in the form of grated chips (chips). This is the second conditionally essential ingredient of pizza 4 cheese, without which cost almost none of her recipe. However, if desired, can be used instead of parmesan cheese, grana padano or pecorino.
Emmental considered Swiss cheese, although produced in many countries (including Italy). This spicy piquant cheese with a sweet flavor and characteristic numerous "holes". Also Emmentaler Pizza "Four Cheese" approach cheddar, smoked cheese rennet, gouda, or any other hard cheese.
The most "successful combination of cheese pizza for this:
cheese, Tilsit cheese, Dor Blue, Edam;
gorgonzola, gruyere, pecorino, parmesan;
mozzarella, gorgonzola, fontina, parmesan;
mozzarella, Parmesan, cheddar cheese, Dor Blue.
However, you can choose the cheese at its discretion. The main thing that pizza "Quattro Formadzhio" present soft, hard, fragrant and blue cheese.
Recipe pizza "Four Cheese"
The recipe of this Italian pizza is quite simple. In addition to its four cheese filling using herbs and spicy seasonings, and baked base of yeast dough, for which we need the following ingredients:
Flour - a pound (2 cups);
Milk or water - 1 cup;
Egg - 1 pc;
Dry yeast - 5 g;
Olive oil - 3 tablespoons;
Sugar - 2 teaspoons;
Salt - 2 pinches.
For filling:
Mozzarella - 100 g;
Parmesan - 100 g;
Gorgonzola- 100 g;
Emmental - 100 g;
Basil - 5-6 leaves;
Ground black pepper
Olive oil.
Or:
Dor Blue - 100 g;
Parmesan - 100 g;
Fontina - 100 g;
Mozzarella - 100 g;
The mixture of Italian spices (basil, oregano, paprika bitter).
Preparation:
Flour necessarily sieved and mixed with sugar, salt and dry yeast quick action. Egg whisk until light foam, add him olive oil and pour warm water or milk (milk can be diluted with water). Pour it all in a bowl with the flour and quickly knead the dough, which should have a soft, but should not stick to hands. Then leave the dough to approach within an hour.
The finished dough is spread on the table, dusted with flour and form the basis of a round pizza - cake five to seven millimeters thick. Then shift the cake on the laid paper baking pan, grease it with olive oil (one teaspoon) and pierce in several places with a fork.
Then cut into cubes or shred using a cheese grater and spread all of the layers:
Mozzarella or other soft cheese;
Gorgonzola or any blue cheese;
Emmental (cheddar, gouda);
Cheese (pecorino).
Lightly crush all segments of the palms and sprinkle with herbs. Bake pizza in oven for about twenty minutes. Willingness to define the color of the cake: the bottom it begins to brown and the dough will be very dark golden. Ready to decorate the pizza basil leaves and serve hot necessarily.
Note:
Traditional pizza dough recipe include an equal amount of flour and soft wheat flour. You can also use ordinary wheat flour and special flour for pizza. Evenly distributed over the surface of all the cheese cake is not necessarily, it is another feature of the pizza "Four Cheese". In order to have time to melt the cheese and dough propechsya, bake the pizza at two hundred degrees.
Pizza "Four Cheese" although quite traditional, but her recipe is not democratic. You can choose the cheese to your liking, and for the preparation of dough to use any suitable recipe. By the way, some include the recipe of this pizza and tomatoes or tomato paste, which lubricate the dough before you put him cheese layers. Try it and you cook this unusual (for us), but a delicious pizza. Believe me, the result is magical. The main thing - to cook with pleasure.
We strongly recommend to read: How to make pizza at home
Contents:
Classic Pizza "Margarita"
"Margarita" with canned tomatoes
The Russian version of pizza "Margarita"
The history of cooking is inextricably linked with the history of countries and peoples. And that's what is remarkable: every known and respected dish has its own story, and sometimes more than one. For example, the famous Italian pizza Margarita. Now you know why it is called that way, and with some big names associated?
Its name this pizza is obliged to name the wife of the King of Italy Umberto I of Savoy, Margaret. One of the theories about the origin of pizza "Margarita" claims that its author was the owner of the most popular pizzerias in Naples Rafaello Esposito. According to another version, this pizza for the queen had prepared his wife Rosina, and the third version gives authorship cook Pappino Brandi. By the way, the latest version found documentary evidence in the form of a royal charter granted by Pappino.
Whatever it was, but the pizza really is named in honor of Margaret of Savoy, and different from all the other pizzas that colored with as the Italian flag: green, white and red colors. Here is a patriotic pizza - the food of the poor with the name of the Queen and the colors of the national flag. And we just have to learn the recipe of its preparation and to assess the appearance and taste.
Classic Pizza "Margarita"
It is believed that the classic recipe "Margarita" is the most simple, and its calorie content is so low that the pizza "safe" even for those on a diet. However, low calorie pizza - approval of a controversial, yet it is baked. But part of it is really filling diet. To prepare the classic "Margarita" we need very specific ingredients:
Flour krupchatka (with the addition of corn meal) - 2 cups;
Yeast - 7 g;
Water - 1 cup;
Salt - 1 tablespoon;
Olive oil - 1 tablespoon;
Sugar - 1 tbsp.
For filling:
Mozzarella cheese - 200 g;
Parmesan cheese (grated) - 50 g;
Fresh tomatoes - 200 g;
Green basil leaves - a handful;
Olive oil - 3 tablespoons;
Salt and pepper - to your taste.
Preparation:
To prepare the dough mix dry yeast with sugar and fill them with four tablespoons. Stir the brew and leave in a warm place for fifteen minutes. During this time the yeast are suitable: Opara foam and rise "cap." Then stir the sifted flour with the salt, put it in a bowl slide, and in the center of the hill make a small indentation. In this deepening Spill brew, cooking oil and gradually pouring the remaining water, knead the dough. The dough should have a dense, but soft, so that the amount of water may be slightly different from that specified in the recipe (flour in various different amounts of gluten).
Dough preparation will lay a towel or cling film and leave for half an hour to approach. While the dough dospevaet, you need to cook the stuffing. To do this, we shall cut slices of tomatoes and balls of mozzarella cheese and basil leaves finely chopped. Coming up the dough, which should "grow up" twice, put on the table and Punch, and then will form a round cake from it, move it to the pan, the laid paper baking and hands stretch to the desired size.
Keep in mind that the basis for the pizza should not be too thick - five to seven millimeters is sufficient. Smazhem dough with olive oil, expand on it with tomato slices and cheese, seasoned with salt and pepper and sprinkle the top with basil and Parmesan cheese. Once again, sprinkle pizza with olive oil and send it in the oven for twenty minutes.
Note:
Some housewives are advised before baking the pizza to stand still for about fifteen minutes. During this time, the dough time to rise again and the pizza will be more soft and delicious.
"Margarita" with canned tomatoes
The recipe for the classic "Margarita" is not the only version of the famous pizza. And if the composition of the filling virtually unchanged (tomatoes, cheese, basil), the ways of cooking vary greatly. We offer you a recipe for "Margarita", which consists of canned tomatoes.
Ingredients:
Yeast dough - a pound;
Canned tomatoes - 1 can (250-300 g);
Mozzarella cheese - 200 g;
Garlic - 3 cloves;
Sugar - 1 tsp;
Olive oil - 2 tablespoons;
Salt - at your discretion.
Preparation:
Prepare yeast dough for pizza for the traditional version: flour, yeast, water, oil, salt. But stuffing recipe is special: it is necessary to prepare us as a sauce. First we need to remove from the jar, canned tomatoes and peel them from the skin (if you do not, then the skins lumps in the sauce will spoil the taste and appearance of the finished pizza). Next you need to cut (or chop in a blender), tomatoes and put them in a pan with hot olive oil. Give tomatoes boil, add salt, garlic, sugar and simmer the sauce until it thickens.
Then do the following. Cover the pan with paper baking or just smear it with oil, lay out the dough on a baking sheet, form the basis of a round pizza and plenty of grease it with sauce. Will only pizza sprinkle grated cheese on a coarse grater and bake in the oven.
Note:
This recipe - a variant of the pizza sauce. And to make this sauce can be both canned and fresh tomatoes.
The Russian version of pizza "Margarita"
Any recipe cuisine, sooner or later adapted: you can not always find the original ingredients, and they are not for everyone to taste. "Margarita" - is no exception. In our country much of a difference between the cheeses do not yet see. Especially when it comes to cheese pizza. For our unsophisticated taste good pizza with any cheese. So many people do not bother to search for particular cheese (Parmesan, mozzarella, ricotta) and added to the composition of any pizza cheese.
Ingredients:
Wheat flour - 2 cups;
The yeast - 1 tsp;
Water - part 1 cup;
Salt - 1 tablespoon;
Vegetable oil - 1 tablespoon;
Sugar - 1 tbsp.
For filling:
Cheese - 250 g;
Fresh tomatoes - 200 g;
Green basil leaves - a handful;
Vegetable oil - 3 tablespoons;
Salt and pepper - to your taste.
Preparation:
To prepare the dough, fill it with the yeast three tablespoons of sugar water and let them go (foam and rise). We mix the flour with salt, add to the same olive oil and yeast is coming up, and then gradually adding water, kneading dense soft dough. Let's leave it for another half an hour dospevat.
Before you cook a pizza, we shall wash up and we shall cut tomatoes their rings and chop the cheese grater and baking smazhem vegetable oil or place it, cover with paper baking. Dough will form a round or rectangular base for pizza and put it on a baking sheet, then smazhem dough with oil, expand it tomato slices and sprinkle with plenty of grated cheese. Then put the pan with the pizza in the oven and bake for twenty minutes, and the finished pizza decorate with basil leaves.
As you can see, to cook a pizza "Margarita" it is very simple, not for nothing that her recipe - one of the most famous pizza recipes. Therefore, prepare a classic margarita with mozzarella and parmesan cheese, sauce or with fresh tomatoes, and if you want, try preparing the Russian version of the famous Italian pizza. And even better - to try all the recipes and, as they say, feel the difference. Enjoy your meal!
We strongly recommend to read: How to cook homemade pizza
