Sylvius Kitchen - Pizza de casa la tava/Homemade tray-baked pizza

Pizza de casa la tava/Homemade tray-baked pizza

Ingrediente pentru aluat:
• 700 grame faina alba (tip 650);
• 420 mL apa calduta;
• 7 grame drojdie uscata (sau 25 grame drojdie proaspata);
• 3 linguri ulei;
• 1 lingurita sare;
• 1 lingurita zahar.

Ingrediente pentru sosul de rosii:
• 250–300 mL sos de rosii gros;
• sare, dupa gust;
• 1 lingurita oregano uscat;
• 1 lingurita busuioc uscat;

• ½ lingurita praf de usturoi;
• 1 lingura ulei de masline.

Ingrediente pentru topping:
• 200 grame mozzarella rasa;
• 40 grame parmezan ras;
• 80 grame jambon speck;
• 100 grame prosciutto cotto;
• 5 masline negre, taiate rondele;
• ½ ardei gras rosu, taiat fasii;
• 80 grame ciuperci, trase la tigaie in putin ulei;
• frunze proaspete de busuioc.

Timp de preparare: 1 ora

Portii: 12 felii

Mod de preparare:
Drojdia uscata si zaharul se dizolva in apa calduta si se lasa 5–10 minute pana se activeaza. Se adauga faina, sarea si uleiul si se framanta pana se obtine un aluat omogen, elastic si usor lipicios. Aluatul se acopera si se lasa la dospit timp de 30 de minute. Tava se unge cu ulei, aluatul se intinde uniform si se lasa 5 minute sa se relaxeze. Blatul se coace initial fara topping, in cuptor preincalzit la 200–220°C, nivel mediu, timp de 10–12 minute, pana incepe sa se fixeze la suprafata. Intre timp, ciupercile se trag la tigaie in putin ulei, pana se inmoaie si isi reduc volumul, apoi se lasa la racit, iar sosul de rosii se amesteca cu sarea, oregano, busuiocul uscat, praful de usturoi si uleiul de masline. Tava se scoate din cuptor, se intinde sosul de rosii peste blat, se adauga mozzarella rasa, parmezanul, prosciutto cotto, jambonul speck, maslinele, ardeiul gras si ciupercile. Pizza se introduce din nou in cuptor si se coace inca 10–12 minute. Dupa coacere, se adauga frunze proaspete de busuioc. Ingredientele pot fi inlocuite sau adaptate in functie de preferinte.

Bon appétit!

Ingredients for the dough:
• 700 grams all-purpose flour (type 650);
• 420 mL lukewarm water;
• 7 grams dry yeast (or 25 grams fresh yeast);
• 3 tablespoons oil;
• 1 teaspoon salt;
• 1 teaspoon sugar.

Ingredients for the tomato sauce:
• 250–300 mL thick tomato sauce;
• salt, to taste;
• 1 teaspoon dried oregano;
• 1 teaspoon dried basil;
• ½ teaspoon garlic powder;
• 1 tablespoon olive oil.

Topping ingredients:
• 200 grams grated mozzarella;
• 40 grams grated parmesan;
• 80 grams speck (smoked ham);
• 100 grams prosciutto cotto;
• 5 black olives, sliced;
• ½ red bell pepper, sliced;
• 80 grams mushrooms, sautéed in a little oil;
• fresh basil leaves.

Preparation time: 1 hour
Servings: 12 slices

Method of preparation:
Dissolve the dry yeast and sugar in the lukewarm water and let it stand for 5–10 minutes until activated. Add the flour, salt, and oil, then knead until a smooth, elastic, slightly sticky dough is obtained. Cover the dough and let it rise for 30 minutes. Grease the baking tray with oil, spread the dough evenly, and let it rest for 5 minutes. Bake the dough without toppings in a preheated oven at 200–220°C (middle rack) for 10–12 minutes, until the surface begins to set. Meanwhile, sauté the mushrooms in a small amount of oil until softened and reduced in volume, then allow them to cool. Mix the tomato sauce with salt, oregano, dried basil, garlic powder, and olive oil. Remove the tray from the oven, spread the tomato sauce over the partially baked dough, then add the grated mozzarella, parmesan, prosciutto cotto, speck, olives, bell pepper, and mushrooms. Return the pizza to the oven and bake for another 10–12 minutes, until the edges are golden and the cheeses are fully melted. After baking, garnish with fresh basil leaves. Ingredients can be replaced or adapted according to personal preferences.

Bon appétit!