Pizza

Classic Italian Pizza: Minimal Ingredients, Maximum Flavor

Classic is always a good idea, especially when you want the authentic taste of Italy. I make a thin yeast dough: water, flour, salt, sugar, a bit of olive oil, and dry yeast. I knead it for at least 10 minutes, leave it in a warm place to rise – sometimes for several hours – until it becomes elastic, light, and filled with bubbles. For the sauce, I use ripe tomatoes or canned ones in their own juice, strain them, add garlic, salt, a bit of sugar, oregano, basil, and cook it down until thick. I usually use toppings like mozzarella, basil, and a few drops of olive oil – nothing more. Another favorite is pizza with prosciutto and arugula or with black olives and capers. The key is to preheat the oven as much as possible and, if available, bake on a stone or an upside-down baking tray. That way, the crust is crispy, and the edges are light and airy. I serve this pizza right after baking, cut into thin slices, and savor every bite.

Homemade Pizza with Meat: Hearty, Flavorful, and Family-Style

When my family asks for something truly hearty and aromatic, I immediately think of meat pizza. It can be a classic pizza with salami or versions with ground meat, roasted chicken, or ham. I usually make dough with kefir or sour cream – it's soft, elastic, quick to prepare, and doesn’t require long proofing. For the sauce, I use a tomato base with mustard, oregano, a bit of sugar, and olive oil – it pairs perfectly with meat ingredients. I top the dough with sautéed ground meat and onions, pieces of cooked chicken or sausage, sometimes adding mushrooms, olives, or pickled onions. On top – grated hard cheese or a mix of mozzarella and Gouda. This pizza bakes at 220°C until golden brown – usually 15-20 minutes. I love when the edges are slightly browned and the cheese bubbles on top. Meat pizza is always a win for large families or gatherings with friends. It’s easy to cut into pieces, wrap in foil, and take on a picnic or trip. It’s tasty both hot and cold, especially with tomato juice or a light vegetable salad.

Vegetable Pizza: Colorful, Light, and Healthy

Meatless pizza can be just as delicious, and I’ve proven that many times when making vegetable versions. I use the same bases – yeast dough, kefir dough, or even flatbread when short on time. The most important part is preparing the vegetables correctly. I use bell peppers, zucchini, tomatoes, red onion, mushrooms, corn, or broccoli. Some vegetables I lightly sauté before baking; others I add raw – always making sure they don’t release too much moisture. For sauce – either tomato or cream-based, depending on the flavor. Sometimes I add pesto or mustard. Cheese is a must. I love combining mozzarella with goat cheese or ricotta. For brightness, I add greens – spinach, arugula, or parsley. Everything bakes until the crust is crisp and the cheese is melty. This pizza looks vibrant, smells amazing, and leaves a pleasant feeling of lightness after the meal. It’s a perfect option for a summer lunch, dinner, or even a festive table. Vegetarians are always happy, and even meat-lovers often don’t notice its absence – the flavor is so rich and balanced.

Pizza for Kids: Fun, Convenient, Delicious

For little ones, I make individual mini pizzas – they’re easy to serve and kids love them. I usually use simple dough with kefir or yogurt – it’s soft, bakes quickly, and has a pleasant neutral taste. Toppings include only favorites: ham, boiled chicken breast, corn, bell peppers, tomatoes, sometimes pineapple or olives. Cheese – mild and not too aromatic. Kids enjoy fun shapes: I form funny faces, flowers, or hearts. Sometimes I roll the dough into pinwheels or mini spirals – easier for small hands to hold. Sauce – mild tomato without spicy seasonings, or a creamy cheese sauce. Some ingredients I blend to keep picky eaters from picking out “unknown” bits. Kids’ pizza is not only tasty but also fun. We often cook it together: kids roll the dough, place the toppings – it’s a learning experience and sparks interest in food. I always know the quality of the ingredients, and that this homemade pizza is far better than any fast food. It’s great for picnics and school lunches.

Tips for Dough, Baking, and Storage

Perfect pizza starts with the right dough. I’ve tried dozens of recipes and figured out a few key points. If I have time, I make classic yeast dough with a long cold ferment – at least 8-12 hours in the fridge. It develops rich flavor and stretches beautifully. When short on time, I use kefir-based dough with baking soda or baking powder. It’s softer, fluffier, and faster to make. I always let the dough rest for at least 20-30 minutes before shaping. I don’t roll it too thin to keep a pleasant texture. Before baking, I prick the center with a fork so it doesn’t puff up. For pizzas with juicy toppings (like tomatoes or pineapple), I pre-dry the ingredients or use firm cheese. A preheated pizza stone or upside-down baking sheet works best. Pizza bakes at the highest temperature – 220-250°C. If there are leftovers, I store them in an airtight container in the fridge, and for reheating, I use a skillet with a lid – this makes the crust crispy again and the topping warm and juicy.