Print Friendly, PDF & Email

The pizza, I like it!

The pizza, I like it!

A single and complete dish? Easy: pizza! Already a simple one daisy like the one of these photos is a complete dish and more ... it is also good.

Each of us has his version of pizza and I do not pretend that mine is the original one. Although, to want to be fussy, there is also a disciplinary Ministerial that the rule!

Io when I cook for friends, in the oven at home or with the grill in the garden, I prepare several versions, from the essential seafaring to very rich pizzas.
For me, for a lunch without too many thoughts, I settle for one daisy or, with the addition of a few anchovies, a Neapolitan.
The following is a small pizza, made with one and a half pounds of dough; what was left of a previous preparation.
For the dough I will complete the complete recipe soon.


Pizza dough (v. Note)



tomato puree



mozzarella into small cubes



salt and pepper



Ad lib

extra virgin olive oil



basil leaves (fcoltativo)

Ad lib

flour for the work surface




Preheat the oven, with already inside plan for the pizza, to 300 ° (with the function pizza mine arrives to us, ... but 250 °, in ventilated function too, is enough.) It is good to have already ready shovel floured and all the ingredients on the work surface.

If you can roll out the dough by hand on a granite or marble top; or on wooden board for the dough they used our mothers, if it is still present in the house. In any case the working surface must be well floured and so is the dough, which gradually widens causing it to rotate and turning it often. Just reached the necessary size, slide it on shovel floured.

Decorate the pizza with tomato, spreading it with a spoon, in a circular motion, from the center to the outside. Season with salt and, if desired, pepper, sprinkle with mozzarella in small cubes (left well to drain the moisture for a good half hour at least) and add the oregano (I crumble the flowers at the moment).

Pour a little oil and decorate with freshly chopped basil leaves

and slide on the refractory surface in the oven. Depending on the humidity of the dough and the decoration the cooking can vary from three to five minutes but, as I write and I always say, each oven has its own history. The pizza is ready when the cornice was swollen and colorful, and the cheese has melted well, without being scorched.

At this point the pizza is ready! I love to cut it in half or in quarters, then folding it booklet (even if someone, at home, looks at me badly ...); and then taste it with a nice glass of beer!


  • In the absence of the blade (Which generally it is supplied together with the plans for pizza) offset by a board of at least three millimeters and sharpened on a board, it can be a worthy substitute.
  • I believe that for the success of a good pizza cooking on the refractory floor is the main thing; for the dough I think everyone should use what you prefer, with flour that I am not a purist, I will add, the mixture from which you can buy fresh bread at the bakery is great; and also some fresh doughs which are located at the supermarket, in Italy, that guarantee optimal results.
  • tomato puree: if to someone the cooked tomato sauce is so briefly indigestible, it can be replaced with a very simple tomato sauce previously cooked; in this case pay attention to the salt.