The Internet made me happy with the fact that yesterday (well, that is, February 9) there was a downright holiday - International Pizza Day. I confess I didn't know myself, but thanks to the informers on the sites - they gave me a reason to celebrate.
So today we will talk about pizza.
Tell me, what is your attitude towards her? I noticed that in Russia now, many people are downright in awe of foreign dishes. For several years now, they have been cooked only according to authentic recipes and from authentic products.
I will now risk my health and write that for classic bouillabaisse you will need a few vegetables and a lot sea fish, whether Marseilles, Black Sea, caught in the Sea of Okhotsk, or elsewhere - not important.
Because classic bouillabaisse is a simple fisherman's soup, and you can cook it with lobster and season it with gold, and you can play it on a sea bass with capelin... Both will be bouillabaisse.
It's the same with pizza. There are a great variety of her recipes. And everyone is correct.
I usually make the simplest dough:
- Water - 250 ml.
- Yeast - 2.5 tsp l.
- Salt - 1.5 tsp l.
- Flour - about 500 gr.
- Olive oil - a couple of tablespoons l.
I knead the dough (it is better to dilute the yeast in water first), knead it as best as possible (remember about the mysterious development of gluten when kneading, huh?), I give a little approach, knead and do tortillas.
If your family is small, the amount of ingredients can be reduced. So that's a recipe for four pizzas.
Well, and then, if you want, you can dance with a tambourine.
Once, while reading an abstruse article about pizza, I came across an interesting phrase:
- Since pizza is the food of the poor, everything that they could find in their bins was added to the cake. So, you know, real pizza can only be with mozzarella, olives and salami!
So, having traveled around the world (including Italy), I can say with confidence that pizza can now be with anything, if in it has tomato sauce and cheese - then this is almost an authentic pizza, and everything else is at the discretion of your taste and your fantasy.
Once, far beyond the borders of both Italy and Russia, I had a chance to taste "Russian pizza" with smoked herring and red caviar. A very strange recipe (and the taste was strange too). Try it once, so that you can tell it later (in those days, there was no Instagram yet).
By the way, I saw a recipe for pizza with pears, camembert and walnuts (close to French fusion cuisine).
And my most popular recipe for filling for homemade pizza is simple:
Blanch a couple of delicious plump tomatoes, peel, punch in a blender with a bunch of basil and a couple of cloves of garlic, salt. Pepper. We put the resulting mass on a cake, send more smoked sausages to it, if you have any mushrooms, sprinkle it all with grated cheese with a small amount of chopped parsley and bake.
Wrong? But delicious.
Shl. What kind of pizza do you like, the right one or what is there at the moment?