The Secrets of Making the Perfect Pizza: From Bases to Choosing Components and Cheese

Few people can resist aromatic pizza. Italian dish is the most popular in the world. This is the ideal solution for dinner in the company of friends, corporate party in the office, pastime watching a new film. To enjoy the aroma and taste combinations of meat or fish components, different types of cheeses and sauces, you can visit restaurants, order pizza in Moscow with delivery or prepare the dish yourself. And we will reveal the secrets of creating the perfect masterpiece that will decorate your table and pleasantly surprise the people gathered behind it.
Preparation of pizza dough: basic rules
The base is one of the main components. From the test depends on the type and taste of the whole dish. Today, there are many different recipes for its preparation, but the universal and most popular option is yeast. It is based on these products:

• water (0.5 l);
• flour (900 g);
• vegetable oil (10 g);
• salt (20 g);
• yeast (10 g).

To the base turned out soft and tasty, it is recommended to cook with a good mood in a cozy atmosphere. They say that the dough does not tolerate stress. And a positive attitude will help in creating a culinary masterpiece.
Flour for the test must be sifted. That'll make the base airy. Only fresh yeast should be used for mixing. Otherwise, they won’t work, or you’ll create a product with an unpleasant beer smell. Another important secret is cold water. It slows down the fermentation process, providing elasticity, softness and airiness.
For elasticity, vegetable oil is added to the dough. Replace it with olive if possible. It will give the base a special taste. Flour when mixed is added gradually. Its entire volume is recommended to be divided into two parts and gradually sprinkled into the mass, making it soft and elastic. The dough is stirred until it stops sticking to the hands. When stretched, it should not break or shrink back.
Roll the base with your hands. This will preserve the tenderness and airiness of the texture. Make the edges of the base a little thicker so that the filling does not fall out when cooking.
Before baking, the form and dough are lubricated with olive oil. The oven is recommended to warm up well beforehand. The baking time depends on the thickness of the base. The average is about 10 minutes.



A little sauce and stuffing.
A standard pizza will require about 3 tablespoons of sauce. The classic option is tomato dressing, which gives the basis juiciness and suits different types of filling. For a more spicy taste, you can add pepper and other spices to it. But as a sauce used not only the traditional version in the form of tomato paste. Alternative solutions:

• cream cheese;
• zucchini
• hummus
• Pesto.

The main thing is that the gas station is not too liquid. With this sauce, the dough can swim, and the middle will break.
It is not recommended to use more than 4 ingredients on one pizza. It is important that they combine with each other in taste. The thickness of the filling is not more than 1 centimeter.
At home, you can prepare traditional types of pizza: “Margarita”, “Pepperoni”, “Hawaii”, “Neapolitano”, “Four cheeses”, or use exotic combinations of products that provide an original and unique taste. If you are looking for such combinations, look for the following options:

• soft cheese, pear and honey;
• eggs with spinach and brynza;
• ground beef, tomato paste and greens;
• mushrooms, onions and parmesan;
• Smoked salmon, Dijon mustard and olives.

On the Internet you can find different recipes of Italian dishes, which are easy to implement in your kitchen. Guide your own preferences in the selection of products, combine your favorite components on an air test, and the result will exceed expectations.

Cheese is the head.
Perfect in appearance pizza should be covered with a layer of molten, stretchy and slightly ruminated cheese. Not the best options for creating such a crust are cheddar, colby and edam. Ideal varieties of cheese for pizza: gruyere, provolone, emmental.
They contain a large amount of fat, slowly lose moisture during baking, create the effect of a golden, ruddy crust. To ensure the softness and toughness of the cheese layer, mozzarella can be used. Its mild taste is perfectly combined with various meat, fish or vegetable components.