Raccolta
Pizza fatta in casa: nove impasti
Quarantotto ricette con il prezzo a porzione: nove impasti in schede separate, una salsa senza cottura, i classici della pizzeria e pizze veloci su pita, baguette e tortilla.
- 48ricette
- $0.00–$3.50a porzione
- 10 min – 20 h 20 mindi cottura
- 75–941kcal a porzione
Pizza at home stands or falls on the dough, not the topping. Nine doughs sit here as separate cards so you can compare them. The Neapolitan one ferments in the fridge for twenty hours and costs about as much as a bus ticket per base. The quick yeast dough rises in twenty minutes. The kefir one skips yeast altogether, and the Greek yogurt one is mixed from three ingredients. Roman dough in a tray is wet enough to give big holes, Detroit dough fries a cheese crust along the edge, and the cauliflower base needs no flour at all — though it costs more than every flour dough combined.
Then come twenty toppings and a sauce nobody cooks: canned tomatoes crushed by hand, finished by the oven on the pizza itself. Pizzeria classics are here — pepperoni, four cheeses, quattro stagioni, diavola, prosciutto with rocket. So are the fast ones for evenings with nothing left in the tank: pita in ten minutes, tortilla in thirteen, baguette halves in fifteen. And the closed ones, calzone and stromboli, which slice up and travel well. Below are six ready sets of five dishes; the button opens the quiz, and the planner builds a week from these recipes around your answers.
Menù pronti
Colazione 6
Pranzo 2
Cena 24
Spuntino 16
Come usarla
Press “Build a week from this collection”: the planner puts pizzas on dinners according to your answers and fills breakfasts and lunches from the catalogue. The shopping list counts whole packs, so flour, yeast and mozzarella are bought once for several pizzas instead of separately for each. Any pizza in the plan can be swapped for another from the collection.
Dough keeps well: 250 g balls last two days in the fridge and a month in the freezer. Heat the oven to its maximum for at least twenty minutes, or the base stays pale underneath. Watery toppings — aubergine, courgette, pineapple — should be roasted or patted dry before they go on the dough, otherwise the pizza turns soggy.
Pianifica una settimana da questa raccoltaDomande
What is the easiest pizza dough?
The Greek yogurt one: flour, baking powder, yogurt and salt, kneaded for three minutes and rolled out straight away — eighteen minutes in total. Kefir dough without yeast takes twenty. If you have the time, the quick yeast dough gives a puffier rim.
How much does homemade pizza cost?
A flour base runs from the price of a coffee to roughly double that, depending on the dough. A finished pizza ranges from the cheap potato one to prosciutto with rocket at the top end. Prices are calculated for your store and country and update on each recipe page.
Can you make pizza without an oven?
Yes, five recipes here manage it: margherita in a covered pan, plus pita, tortilla, baguette and lavash versions. The pan one fries for eight minutes covered and two uncovered, so the top melts before the bottom burns.
How is Neapolitan dough different from Roman?
Neapolitan ferments cold for about twenty hours, is stretched by hand and gives a tall airy rim. Roman tray dough is mixed with much more water and folded instead of kneaded, producing a sheet with large holes that gets cut into squares.
Which pizza topping is cheapest?
Potato with rosemary and no sauce, followed by the thin tortilla pizza with cherry tomatoes. Muffin-tin mini pizzas cost less per piece, but they are a snack rather than a dinner.
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