Homemade Pizza

Name: Homemade Pizza - Janeta E.
Ingredients: For the Dough: 1 kg of flour; 600 ml of water; 6 tablespoons of olive oil; 50 g of fresh yeast; 2 teaspoons of sugar; 30 g of salt. For the Filling: 4 sausages; 300 g of cheese; 8 tablespoons of sour cream; 200 g of salami; 150; 200 g of slightly salted sheep cheese; 6 eggs; 4 tomatoes; 300 g of mushrooms; 250 g of pitted olives; 4 hard; boiled eggs; 8 tablespoons of ketchup.

Children - Homemade Pizza by Janeta E. - Recipia

This homemade pizza is made from a risen dough and is enough for two baking trays. The filling is rich, with salami, cabanoși, cheese, mushrooms, olives, eggs, and tomatoes, topped with a mixture of eggs and sour cream. The dough needs an hour to rise, so it’s worth preparing in advance. The quantity is suitable when cooking for multiple people or if you want to save some for later. Quick Info Preparation time: not specified exactly in the original recipe Rising time: 1 hour Total time: at least 1 hour and 30 minutes, plus working and baking time Baking time: unspecified; the pizza is baked at 180 degrees until golden brown Quantity: 2 baking trays Servings: approximately 12-16, depending on the size of the pieces Difficulty: medium Recipe type: homemade pizza, suitable for a family meal or for multiple people Ingredients For the dough 1 kg of flour 600 ml of water 6 tablespoons of olive oil 50 g of fresh yeast 2 teaspoons of sugar 30 g of salt For the filling 4 cabanoși 300 g of cheese 8 tablespoons of sour cream 200 g of salami torpedo 150-200 g of slightly salted sheep cheese 6 eggs 4 tomatoes 300 g of mushrooms 250 g of pitted olives 4 hard-boiled eggs 8 tablespoons of ketchup Preparation method 1. Prepare the yeast Sift the flour into a large bowl and make a well in the center. Crumble the fresh yeast into that well, then add the sugar, salt, and two tablespoons of warm water. Let the yeast sit until it starts to rise and doubles in volume. The water should be warm, not hot. If it’s too hot, the yeast may lose its rising power. 2. Prepare the filling ingredients While the yeast is working, slice the salami and cut the cabanoși into pieces or slices. Crumble the sheep cheese and grate the cheese. Chop the mushrooms, olives, tomatoes, and hard-boiled eggs so that they are ready when you roll out the dough. The hard-boiled eggs are cut separately and will be added to the filling. The six raw eggs are used for the mixture with sour cream. 3. Knead the dough After the yeast has doubled in volume, add the olive oil and the remaining warm water. Knead until you obtain an elastic and shiny dough. Depending on the flour, the dough may seem softer at first. Knead it until it binds and becomes elastic, without adding any other ingredients than those in the recipe. Cover the bowl and let the dough rise for one hour. 4. Divide the dough and prepare the trays After rising, divide the dough into two equal parts for the two trays. Take the first part and roll it out slightly on the work surface. There’s no need to roll it out completely there, as the dough will stretch better directly in the tray. Place the dough in the tray and stretch it until it reaches the right size. Do the same with the dough for the second tray. 5. Add the base and filling Prick the base in several places with a fork. Then spread ketchup on it, using 4 tablespoons for each tray. Evenly distribute the salami, cabanoși, cheese, mushrooms, olives, and chopped hard-boiled eggs. It’s good for the ingredients to be spread across the entire surface so that each piece has some of everything. 6. Prepare the egg and sour cream mixture Beat the six raw eggs together with the sour cream. Pour the mixture over the ingredients in the two trays, distributing it as evenly as possible. Place the tomato slices on top and sprinkle the grated cheese. The cheese layer will cover the pizza and brown during baking. 7. Bake the pizza Place the trays in the preheated oven at 180 degrees. Bake the pizza until the base is cooked and the surface is nicely browned. The original recipe does not specify an exact baking time, so watch the appearance of the pizza. When the cheese has melted and browned, and the dough is baked, the pizza can be removed from the oven. Why I make the recipe often The quantity is practical when there are more people at the table. The two trays can be baked for the same meal, and the filling is substantial enough for the pizza to serve as a main course. I also like that the base is made from simple ingredients and that the dough can be rolled directly in the tray without needing too much work on the work surface. Tips and variations Tips Let the yeast rise before you start kneading. This is the first sign that it will do its job in the dough. Respect the rising time of one hour. The dough must be allowed to rise before being divided for the two trays. Do not roll the dough too thin on the work surface. In the original recipe, the dough stretches better after being placed in the tray. Prick the base with a fork before putting on the ketchup and filling. Holes should be made in several places across the entire surface. The sheep cheese is slightly salty, and the filling also contains salami, cabanoși, and olives. Therefore, there’s no need to add more salt to the filling. Substitutions Sheep cheese can be substituted with another type of salty cheese if the kind in the recipe is not available. The final taste will be different, especially in combination with the cheese, but the structure of the pizza remains. If you don’t have salami torpedo, you can use another available salami. Similarly, cabanoși can be replaced with a similar product, but these changes are not part of the basic recipe and alter the taste. Variations You can change the proportions of the filling ingredients according to preferences, but keeping the basic idea: risen dough, ketchup, cold cuts, cheese, vegetables, egg and sour cream mixture, and cheese. For a more uniform filling pizza, cut all the ingredients into similarly sized pieces. Tomatoes are added last, on top of the other ingredients, before the cheese. Serving ideas Cut the pizza after it has cooled slightly so that the egg and sour cream mixture is better settled. It can be served plain as a main dish or cut into smaller pieces for a meal with more guests. Frequently asked questions How much dough is used for each tray? The dough is divided into two parts, as the recipe is calculated for two baking trays. Each part is first rolled out slightly on the work surface, then placed in the tray and stretched to cover the surface. How long should the pizza be left in the oven? The recipe does not provide an exact time. The pizza is baked at 180 degrees until the cheese is melted and browned, and the dough is baked. The time may vary depending on the oven and the thickness of the base. Are raw and hard-boiled eggs used? Yes. The six raw eggs are beaten with the sour cream and poured over the filling. The four hard-boiled eggs are cut and added along with the other ingredients. Can I use less filling? Yes, but the quantities in the recipe are calculated for two trays. If you reduce the filling, it’s good to proportionally reduce the amount of dough or roll it out thicker. Why is the base pricked with a fork? The base is pricked in several places before being covered with ketchup and filling. This is a step included in the original recipe and helps prepare the base evenly during baking. Nutritional values The values below are estimates and refer to one serving, considering that the entire recipe is divided into approximately 16 pieces. They may vary depending on the type of salami, cabanoși, cheese, sour cream, sheep cheese, and olives used. Calories: approximately 600-700 kcal Protein: approximately 25-30 g Carbohydrates: approximately 50-60 g Fats: approximately 30-40 g The pizza is substantial due to the dough, cold cuts, cheeses, eggs, and oil. These values are not exact and do not replace a nutritional calculation based on the labels of the products used. Storage and reheating Leftover pizza can be stored in the fridge, in a closed container or covered, and it’s best consumed in the following days. For reheating, it can be placed back in the oven until heated through. It can also be eaten cold, but the base and filling are more enjoyable when the pizza is reheated.

Homemade Pizza

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