Sheet Pan Rustic Pizza / Rustikalna pizza iz protvana

This pizza has the best thick crust ever. I usually opt to bake thin crusted pizzas, so this was a welcome and tasty change. Since the dough ferments for the whole day, it has plenty of time to bubble up and develop beautiful flavour, so I definitely recommend you give this recipe a try. Also, don’t be afraid to liberally grease everything with oil, since the oil will coat the dough and help to build that delicious crust.

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INGREDIENTS:

(Yields 1 pizza / 3.35 EUR)

For the dough:

1 tsp active dry yeast (0.13 EUR)

2 tsp sugar (0.01 EUR)

1 cup warm water (–)

2 tbsp olive oil (0.09 EUR)

3 cups all-purpose flour (0.20 EUR)

1 tsp salt (0.01 EUR)

For the tomato sauce:

1 can peeled whole tomatoes (0.53 EUR)

2 tbsp tomato paste (0.27 EUR)

2 garlic cloves (0.07 EUR)

1 tbsp oregano (0.13 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

1 tbsp olive oil (0.03 EUR)

For the topping:

2 cups shredded cheese (1.07 EUR)

Small chunk of bacon, finely sliced (0.67 EUR)

Additional:

Flour for dusting (0.01 EUR)

Olive oil for greasing the pan and topping the dough (0.10 EUR)

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METHOD:

Prepare the dough the day before. In a bowl mix together yeast, sugar and warm water. Allow to sit for about 10 minutes so the yeast activates and becomes slightly bubbly. Stir in olive oil then add in about 2 and ½ cups of flour and salt. Give a good mix until all of the flour is incorporated and a shabby dough forms. Turn the dough out on a well-floured surface and gradually knead in the remaining half a cup of flour. Knead for about ten minutes, until the dough is smooth and not overly too sticky. The final dough should be quite soft. Grease the dough with olive oil on all sides, put into a clean bowl and cover the bowl with cling foil. Allow to rest in a warm place for 20-24 hours. I find that the best fermentation places are small and draft-free spots like turned off ovens or microwave ovens (do not, under any circumstance, turn any of those on while you have the dough sitting in there).

On the following day gently deflate the dough and give it a brief knead. Generously grease a baking tray with olive oil then stretch the dough out to cover it. Add a bit more oil to the stretched out dough and gently massage it into the dough surface. This will also help with stretching the dough out. Cover the whole tray with cling foil and allow the dough to rest for another hour.

In the meantime, while the dough is resting, preheat the oven to 220°C and prepare the sauce. Drain the tomatoes in a fine-mesh colander and reserve the leftover juices for another recipe. Add the drained tomatoes, tomato paste, garlic, oregano, salt, pepper and olive oil to a food processor and pulse until mostly smooth.

After one hour dollop the sauce on stretched out dough. Top with shredded cheese and bacon slices. Bake the pizza for 25-30 minutes in the middle rack, until crispy and nicely golden-brown. Allow to rest for 5-10 minutes before slicing and serving. This pizza will go great with a nice big salad.

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Ova pizza jednostavno ima najbolje sočno debelo tijesto ikad. Obično pečem pizzu sa tankim tijesto, tako da mi je ovo bila baš ukusna i zanimljiva promjena. Pošto samo tijesto fermentira cijeli dan, ima dovoljno vremena da nabubri i razvije jako zanimljivu aromu, tako da vam svakako preporučam da isprobate i ovaj recept. Također, nemojte se bojati dobro namastiti kalup i samo tijesto, pošto će ulje pomoći u tome da se izgradi savršena hrskava korica.

SASTOJCI:

(Za 1 pizzu / 25,05 kn)

Za tijesto:

1 žličica suhog kvasca (1,00 kn)

2 žličice šećera (0,04 kn)

1 šalica tople vode (–)

2 žlice maslinovog ulja (0,66 kn)

3 šalice glatkog brašna (1,50 kn)

1 žličica soli (0,01 kn)

Za umak od rajčice:

1 konzerva cijelih pelata (4,00 kn)

2 žlice koncentrata od rajčice (2,00 kn)

2 češnja češnjaka (0,50 kn)

1 žlica origana (1,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

1 žlica maslinovog ulja (0,33 kn)

Za na pizzu:

2 šalice ribanog sira (8,00 kn)

Mali komadić slanine, tanko narezane (5,00 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

Maslinovo ulje za namastiti kalup i tijesto (0,75 kn)

PRIPREMA:

Tijesto zamijesite dan ranije. U zdjeli prvo pomiješajte kvasac, šećer i toplu vodu. Pustite da miruje desetak minuta da se kvasac aktivira i počne se stvarati pjenica. Umiješajte maslinovo ulje, pa dodajte 2 i ½ šalice brašna i sol. Promiješajte da se formira labavo tijesto, pa sve iskrenite na dobro pobrašnjenu radnu plohu te mijesite desetak minuta i postepeno u tijesto dodajte preostalih pola šalice brašna. Tijesto bi na kraju trebalo biti glatko, ne pretjerano ljepljivo i dosta mekano. Oblikujte ga u kuglu i namastite ju sa svih strana, pa stavite u zdjelu i koju ćete pokriti prijanjajućom folijom. Pustite da miruje na toplom mjestu 20-24 sata. Meni je nekako najbolje ostaviti tijesto u ugašenoj pećnici, mikrovalnoj ili kojem sličnom malom mjestu bez propuha. Naravno, nikako ni pod razno nemojte slučajno paliti pećnicu ili mikrovalnu dok vam je unutra tijesto.

Sljedećeg dana nježno spljoštite tijesto te ga kratko promijesite. Dobro namastite protvan za pečenje pa na njemu razvucite tijesto, koje također namastite i sa gornje strane. Ulje slobodno i lagano umasirajte u tijesto, a od toga će se ono samo lakše dati razvući u željeni oblik. Sada prekrijte protvan s tijestom sa prijanjajućom folijom te ostavite da se ono diže još sat vremena.

U međuvremenu, dok se tijesto diže u protvanu, zagrijte pećnicu na 220°C i priredite umak od rajčice. Pelate ocijedite u cjediljci od svih sokova, pa to sačuvajte za neki drugi recept. Ocijeđene pelate dodajte u multipraktik skupa sa koncentratom rajčice, češnjakom, origanom, solju, paprom i maslinovim uljem. Propulsirajte dok ne dobijete jednoličnu smjesu.

Nakon jednog sata premažite tijesto pripremljenim umakom od rajčice. Posipajte ribanim sirom i ploškicama slanine, te sve pecite u sredini pećnice 25-30 minuta, dok pizza ne bude hrskava i lijepo zlatno-smeđa. Pustite pizzu da odstoji 5-10 minuta prije nego ju narežete i servirate. Poslužite sa nekom lijepom velikom salatom.

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Sheet Pan Rustic Pizza / Rustikalna pizza iz protvana

Cheesy Salty Twists – The Lazy Way / Lijeni slanci frkanci sa sirom

This snack is so addictive and so easy to make. We’re taking a good old shortcut and using store-bought puff pastry. Of course, go ahead and make your own. But if you’re a lazy bum like I am, you’re definitely taking a shortcut and I won’t judge you.

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INGREDIENTS:

(Yields about 15 twists / 0.14 EUR per twist / 2.06 EUR for all)

For the twists:

400 grams of store-bought frozen puff pastry, thawed (1.00 EUR)

½ cup tomato puree (0.13 EUR)

1 tsp oregano (0.07 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

Good pinch of salt (0.01 EUR)

1 cup shredded gouda or other melty cheese of choice (0.40 EUR)

For the topping:

1 egg (0.20 EUR)

4 tbsp sesame seeds (0.13 EUR)

1 tsp cumin (0.07 EUR)

Good pinch of salt (0.01 EUR)

Additional:

Flour for sprinkling (0.01 EUR)

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METHOD:

Preheat the oven to 200°C and line a baking sheet with parchment paper. Roll the dough out on a well-floured surface into a thin square. Spread tomato puree on top, then sprinkle with oregano, black pepper, salt and shredded cheese. Fold the dough over in half to cover the filling. Brush with whisked egg, then generously sprinkle with sesame seeds, cumin and salt. Flip the dough over and repeat on the other side as well. Cut the dough into strips, then twist.

Spread the twists on a prepared baking sheet and bake for about 20 minutes, until crispy and golden-brown. These taste the best while hot right out of the oven and don’t really keep too well. So I guess you’ll just have to eat them all. 😀

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Ovaj snack je totalno zarazan, a jako lagan za pripremiti. Naravno, idemo prečicom i uzeti ćemo kupovno lisnato tijesto. S druge strane, ako imate vremena, živaca i volje, slobodno se bacite u avanturu pravljenja vlastitog lisnatog. No, ako ste ljenčina kao ja, definitivno ćete izabrati lakšu varijantu i nitko vas radi toga neće osuđivati.

SASTOJCI:

(Za oko 15 frkanaca / 1,02 po frkancu / 15,37 za sve)

Za slance frkance:

400 g smrznutog kupovnog lisnatog tijesta, odmrznutog (7,50 kn)

½ šalice pasirane rajčice (1,00 kn)

1 žličica origana (0,50 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

Dobar prstohvat soli (0,01 kn)

1 šalica ribane gaude ili kojeg drugog topljivog sira po izboru (3,00 kn)

Za posipanje:

1 jaje (1,50 kn)

4 žlice sezama (1,00 kn)

1 žličica kima (0,50 kn)

Dobar prstohvat soli (0,01 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C i obložite protvan papirom za pečenje. Na dobro pobrašnjenoj radnoj plohi razvaljajte tijesto u tanki kvadrat. Premažite pasiranom rajčicom, pa posipajte origanom, paprom, solju i ribanim sirom. Preklopite tijesto na pola tako da prekrijete sav nadjev. Premažite razmućenim jajem, pa obilno posipajte sezamom, kimom i solju. Preokrenite na drugu stranu i ponovite postupak. Tijesto narežite na trake pa ih onda zafrknite.

Frkance rasporedite po pripremljenom protvanu i pecite oko 20 minuta, dok ne budu hrskavi i zlatno smeđi. Biti će najukusniji dok su još topli, friški iz pećnice i nisu baš neki spektakl kada odstoje. Tako da ćete ih jednostavno morati odmah srediti. 😀

Cheesy Salty Twists – The Lazy Way / Lijeni slanci frkanci sa sirom

Quick Prosciutto and Spinach Pizza / Brzinska pizza sa pršutom i špinatom

Ages ago I published my standard recipe for a delicious and easy pizza crust. Admittedly, that recipe does take a bit of time, so what if you wanna have a pizza right away? Fear not, I have a solution for you and you’ll have a pizza in the oven in no time.

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INGREDIENTS:

(Yields 1 large pizza / 3.43 EUR)

For the dough:

1 and ½ cup all-purpose flour (0.10 EUR)

½ tsp active dry yeast (0.07 EUR)

2 tsp sugar (0.01 EUR)

½ tsp salt

2 tbsp olive oil (0.09 EUR)

½ cup warm water (–)

For the pizza:

1/3 cup tomato sauce (0.13 EUR)

1 tsp dried oregano (0.07 EUR)

1 ball of mozzarella cheese (1.00 EUR)

3 garlic cloves (0.10 EUR)

10-12 pitted olives (0.27 EUR)

1-2 tbsp olive oil (0.09 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

4 thin prosciutto slices (0.80 EUR)

Large handful of fresh baby spinach (0.67 EUR)

Additional:

Flour for dusting (0.01 EUR)

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METHOD:

Make the dough by whisking together flour, yeast, sugar and salt. Add in the olive oil and water, then stir to combine. Once the dough comes together, knead for about 2-3 minutes and shape into a ball. Place the dough into a bowl, cover with cling foil and keep warm for 20-30 minutes, until doubled in size.

While you’re waiting for the dough to rise, prep your other ingredients. Cut the mozzarella into slices, peel and mince the garlic and cut the olives into thin coins. Tear the prosciutto into bite-sized pieces. Wash the spinach and set to drain.

Preheat the oven to 220°C and line a baking tray with parchment paper. Roll the dough out thinly on a well floured clean surface, then transfer to a prepared baking tray. Top the dough with tomato sauce, then sprinkle with oregano. Scatter mozzarella, garlic and olives on top, then drizzle with olive oil and season with black pepper. Bake the pizza for 13-15 minutes, until crispy and slightly charred.

Remove the pizza from the oven and cut into segments. Scatter prosciutto pieces and spinach on top, then drizzle with more olive oil and crack more black pepper on top. Serve immediately.

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Pred dosta vremena objavila sam svoj klasični recept za fino i jednostavno tijesto za pizzu. Međutim, za taj recept ipak treba malo više vremena, pošto tijesto treba fermentirati, a što onda učiniti ako vam se baš sada odmah jede pizza? Ne brigajte, imam za vas rješenje i pizza će biti u pećnici za čas.

SASTOJCI:

(Za 1 veliku pizzu / 25,63 kn)

Za tijesto:

1 i ½ šalica glatkog brašna (0,75 kn)

½ žličice suhog kvasca (0,50 kn)

2 žličice šećera (0,04 kn)

½ žličice soli (0,01 kn)

2 žlice maslinovog ulja (0,66 kn)

½ šalice tople vode (–)

Za pizzu:

1/3 šalice pasirane rajčice (1,00 kn)

1 žličica sušenog origana (0,50 kn)

1 loptica mozzarelle (7,50 kn)

3 češnja češnjaka (0,75 kn)

10-12 maslina bez koštica (2,00 kn)

1-2 žlice maslinovog ulja (0,66 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

4 tanke šnite pršuta (6,00 kn)

Veliki pregršt svježeg baby špinata (5,00 kn)

Dodatno:

Brašno za posipanje (0,10 kn)

PRIPREMA:

Prvo pripremite tijesto tako da u zdjeli pomiješate brašno, kvasac, šećer i sol. Dodajte maslinovo ulje i vodu, pa miješajte da se sve sjedini. Kada se tijesto počne formirati, mijesite ga dvije-tri minute i oblikujte u loptu. Stavite tijesto u čistu posudu, pokrijte prijanjajućom folijom i držite na toplom 20-30 minuta, dok se volumen ne udvostruči.

Dok čekate da se tijesto digne priredite ostale sastojke. Mozzarellu narežite na šnite, ogulite i fino nasjeckajte češnjak, a masline narežite na tanke novčiće. Pršut natrgajte na komadiće veličine zalogaja. Operite špinat i stavite da se ocijedi.

Pećnicu zagrijte na 220°C i obložite protvan papirom za pečenje. Tijesto tanko razvaljajte na dobro pobrašnjenoj radnoj plohi te ga preselite na pripremljeni protvan. Tijesto pokrijte rajčicom te po njoj posipajte origano. Raštrkajte mozzarellu, češnjak i masline, pa sve pokapajte maslinovim uljem i začinite paprom. Pecite pizzu 13-15 minuta, dok ne bude hrskava i lijepo zapečena.

Pizzu izvadite iz pećnice i narežite na šnite. Komadiće pršuta i špinat rasporedite po pizzi, pa pokapajte sa još malo maslinovog ulja i dodajte još papra. Odmah poslužite.

Quick Prosciutto and Spinach Pizza / Brzinska pizza sa pršutom i špinatom

No-Knead Basic Pizza Dough / Tijesto za pizzu koje se ne mijesi

With the ongoing no-knead bread obsession I’ve been experiencing, it was only a matter of time before I tried the no-knead method for pizza dough. The results are spectacular. I’ve had so much pizza over the last few days that I’ve started eating salads with pizza, just to try to balance things up a little bit. I know that I have a problem, but I just can’t stop eating those pizzas!

So you have been warned. Read on if you’re in a pizza mood and also, click here if you are interested in some tips for making a delicious and juicy pizza every time. I don’t have any fancy pizza baking gadgets at home, just a regular oven and cheapo lightweight pie tins, which I find perfect for pizza baking purposes.

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INGREDIENTS:

(Yields dough for 2 medium pizzas / 0.18 EUR per pizza / 0.35 EUR for all)

For the dough:

2 cups all-purpose flour (0.13 EUR)

¼ tsp active dry yeast (0.03 EUR)

1 tsp salt (0.01 EUR)

1 tbsp sugar (0.01 EUR)

2 tbsp olive oil (0.09 EUR)

1 cup water (–)

Additional:

Olive oil for greasing tins and dough (0.07 EUR)

Flour for sprinkling (0.01 EUR)

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METHOD:

In a bowl whisk together flour, yeast, salt and sugar. Pour olive oil and water over, then stir to combine. The dough will be almost liquid and super soft. Cover the bowl with plastic wrap and refrigerate for at least 12 hours.

When ready to bake, allow the dough to come to room temperature for about 30 minutes. Preheat oven to 250°C. Grease two medium sized lightweight pie tins with olive oil and set aside. Dump the dough on clean, well-floured counter and fold it over a few times with a bench scraper. Divide the dough into two, drizzle with more olive oil and, using your hands, spread to fit into the trays. Assemble pizza to your liking, but for now don’t add the cheese. Trust me on this.

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At this point you can also freeze pizzas for later, and that’s what I usually do with one. Just throw the pizza with all the toppings (except for cheese) in the freezer for a few hours. Once frozen solid, wrap in cling foil and return to freezer. No need to thaw the pizza before baking. Just add two or three minutes to the total baking time.

Bake pizza for 10-15 minutes, until slightly poofy and the toppings start to lightly brown. The exact baking time will depend on your oven, the dough thickness and the amount of toppings. Just keep a close eye on your pizza after 10 minute mark. Mine is usually perfect after 13 minutes. Now add the cheese to your pizza, quickly return to the oven and finish baking for only additional 2 or 3 minutes, just so the cheese can thoroughly melt. If going vegan or skipping cheese altogether, just omit this step as pizza is done with first baking. Voila!

Please remember to click here if you are interested in some additional tips for a perfect homemade pizza.

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S obzirom na moju trenutnu opsjednutost sa kruhovima koji se ne mijese, bilo je samo pitanje vremena kada ću isprobati takvu metodu i za tijesto za pizzu. Rezultati su spektakularni. Pojela sam toliko pizze u zadnje vrijeme da sam počela jesti salatu uz pizzu, samo da malo probam izbalansirati stvari. Znam da imam problem, ali jednostavno ne mogu prestati!

Tako da ste upozoreni. Nastavite čitati ako ste raspoloženi za pizzu, a također, kliknite ovdje ako vas zanimaju savjeti kako da svaki puta kod kuće napravite ukusnu i sočnu pizzu. Ja doma nemam nikakvih fensi pomagala, samo običnu pećnicu i jeftine lagane kalupe za pite koji su ispali savršeni baš za pečenje pizze.

SASTOJCI:

(Za tijesto za 2 srednje velike pizze / 1,29 kn po pizzi / 2,57 kn za sve)

Za tijesto:

2 šalice glatkog brašna (1,00 kn)

¼ žličice suhog kvasca (0,25 kn)

1 žličica soli (0,01 kn)

1 žlica šećera (0,05 kn)

2 žlice maslinovog ulja (0,66 kn)

1 šalica vode (–)

Dodatno:

Maslinovo ulje za namastiti protvane i tijesto (0,50 kn)

Brašno za posipanje (0,10 kn)

PRIPREMA:

U zdjeli pomiješajte brašno, kvasac, sol i šećer. Prelijte preko toga maslinovo ulje i vodu, pa promiješajte da se sjedini. Tijesto će biti jako mekano i skoro pa tekuće. Pokrijte zdjelu sa prijanjajućom folijom i stavite u hladnjak na barem 12 sati.

Kada ste spremni za pečenje, izvadite tijesto iz hladnjaka jedno pola sata ranije da dođe na sobnu temperaturu. Zagrijte pećnicu na 250°C. Namastite dva srednja lagana protvana za pečenje i stavite na stranu. Iskrenite tijesto na čistu, dobro pobrašnjenju radnu plohu, pa ga par puta preklopite sa strugalicom za tijesto. Podijelite tijesto na dva dijela, pokapajte maslinovim uljem i rukama raširite u pripremljene protvane. Složite pizzu prema ukusu, ali za sada još nemojte dodavati sir. Vjerujte mi.

U ovom trenutku pizzu također možete i smrznuti za kasnije, a ja to obično i napravim sa jednom. Samo ju ubacite sa svim nadjevima (osim sira) u frizer na par sati. Kada se pizza smrzne, zamotajte ju u prijanjajuću foliju i vratite u frizer. Pizzu ne morate odmrzavati prije pečenja, samo pecite dodatne 2 ili 3 minute.

Pecite 10-15 minuta, dok tijesto ne postane lagano pufasto, a nadjevi ne počnu hrskati. Točno vrijeme pečenja ovisiti će o vašoj pećnici, debljini tijesta i količini nadjeva. Samo držite pizzu na oku nakon 10 minuta. Moja je obično baš kako treba nakon 13 minuta. Sada na pizzu dodajte sir, brzo ju vratite u pećnicu i dopecite još 2 ili 3 minute, samo da se sir skroz rastopi. Ako radite vegansku pizzu ili ste pak izbacili sir, samo preskočite ovaj korak jer je pizza gotova sa prvim pečenjem. Ta-da!

Ako ste zainteresirani za dodatne savjete za savršenu pizzu, molim vas, sjetite se kliknuti ovdje.

No-Knead Basic Pizza Dough / Tijesto za pizzu koje se ne mijesi

Tips for a Perfect Homemade Pizza/ Savjeti za savršenu domaću pizzu

Hey, guys! I’ve been on a serious pizza bender lately, so I’ve decided to share with you a few tips and tricks, in order to make that perfect pizza every single time. I don’t have any fancy pizza baking gadgets at home, just a regular oven and cheapo lightweight pie tins. Also, a basic no-knead pizza dough recipe is coming up next, so keep an eye on this blog to be all set for future pizza adventures.

TIPS FOR A PERFECT HOMEMADE PIZZA:

  1. Grease it up

Don’t skimp on oil when assembling the pizza dough and fitting it into a baking tray. Good amount of oil makes for a super soft dough on the inside, but crunchy and crispy on the outside.

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  1. Stretch over roll

Another important factor when it comes to pizza dough is not to use the rolling pin. Rolling pin pushes the dough down, making it compact and dense. You want the dough to get as poofy as possible and the best way to achieve this is by stretching it with your hands into a desired shape.

For this same reason, be gentle when adding tomato sauce and toppings to the pizza. Don’t press things into the dough, but rather scatter them on top. Gently brush the tomato sauce over dough or lightly spread it with the back of a spoon.

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  1. Nuke it

I’ve always had the best results when baking pizza quickly and on the highest temperature. That’s also one of the reasons why baking paper won’t work here, as most baking papers tolerate temperatures up to 220°C. You don’t want a fire staring in your oven, as that’s what might happen with a baking paper.

Also, keep in mind not to overcrowd your oven. If preparing more than one pizza, bake them separately, one at a time. And, as with other baked goods, don’t fidget with the oven door unless it’s only to replace the pizza for the final quick dash of shredded cheese. But more on the topic of cheese later on.

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  1. Use light weight tins and baking trays

For the same above purpose of baking pizza quickly, you want to use dishes that are thin, lightweight and will therefore heat up in a breeze. Forget heavy cookware as it just won’t cut it here. It will take too long to heat up and your pizzas will get soggy and cooked underneath, instead of crisped up, which is what we’re going for.

I have a pair of cheapo Ikea lightweight pie tins and those work fantastically for pizza baking. They pretty much suck for making pies, though, as they’re too shallow.

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  1. Less is more

Don’t throw a bucket of toppings on top. You only need a few tablespoons of tomato sauce and a bit of ham or veggies you’ve decided to add. All of those things are super watery and you don’t want them to release all that liquid into the crust and make it soggy.

I sprinkle oregano and a dash of salt and pepper over the layer of tomato sauce, so all of those flavors have plenty of time to cook down and mingle. The tomato sauce I use is plain boxed stuff of cheap 100% tomato sauce. No fancy pizza sauces needed here.

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  1. Cheese comes last

I found that cheese would always end up burnt and hard when added to the pizza with the rest of the ingredients. It also worked as a lid once melted, trapping all the moisture from tomato sauce, ham, veggies and dough underneath and causing the dough to cook, instead of crisp. But, if you add the cheese at the very end, once the dough is already done and crispy and the other toppings had a chance to slightly char up, then you have a winner. I usually scatter chopped olives right after adding cheese, because I find them equally tasty if only heated up. Plus, I like the look of little olive coins all over pizza.

You only need an additional two or three minutes of oven time to melt the cheese and that’s it. The cheese step can also be completely omitted for vegan or cheese-less pizzas.

Furthermore, you can forget the less is more rule when it comes to cheese. Just go wild and add all the cheese you like. 🙂

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Pozdrav svima! U zadnje sam vrijeme skroz poludila za pizzom pa sam odlučila sa vama podijeliti par savjeta i trikova kako da svaki puta napravite savršenu pizzu. Doma nemam nikakva fensi pomagala za pečenje pizze, samo običnu pećnicu i jeftine lagane protvane za pite. Osim toga, planiram ubrzo objaviti i osnovni recept za tijesto za pizzu koje se ne mijesi, pa bacite oko na ovaj blog da budete spremni za buduće pizza pothvate.

SAVJETI ZA SAVRŠENU DOMAĆU PIZZU:

  1. Masnoća

Nemojte štediti na ulju kada radite i razvlačite tijesto i stavljate ga u protvan. Dovoljna količina ulja potrebna je da tijesto bude mekano iznutra, a hrskavo izvana.

  1. Rastezanje umjesto valjanja

Još jedan bitan faktor kada radite tijesto za pizzu je da ne koristite valjak za tijesto. Sa valjkom pritišćete tijesto prema dolje i time ga činite kompaktnim i gustim. Ono što želite je da tijesto bude pufasto, a najbolji način da to postignete je da tijesto rastegnete rukama u željeni oblik.

Iz istog razloga budite nježni kada dodajete paradajz sos i ostale sastojke na pizzu. Nemojte utiskivati stvari u tijesto nego ih raštrkajte po njemu. Paradajz sos premažite kistom po tijestu ili lagano raširite stražnjom stranom žlice.

  1. Bombardirajte

Uvijek sam imala najbolje rezultate kada bi pizzu pekla kratko i na najvišoj temperaturi. To je također jedan od razloga zašto ovdje ne možete koristiti papir za pečenje, jer ih većina trpi temeperaturu do 220°C. Ne želite da vam se u pećnici zapali požar, a to bi se moglo desiti sa papirom za pečenje.

Također, imajte na umu da ne prenatrpate pećnicu. Ako radite više od jedne pizze, pecite ih odvojeno, jednu po jednu. Osim toga, kao i sa svim ostalim jelima od tijesta, ne prčkajte po vratima od pećnice, osim ako to nije zato da izvadite pizzu i dodate brzo na nju ribani sir za kraj. Ali više o temi sira kasnije.

  1. Koristite lagane protvane

Radi istog cillja brzog pečenja pizze, uzmite protvane koji su tanki i lagani, te će se radi toga brzo zagrijati. Zaboratite teško posuđe za pećnicu jer ovdje neće dobro funkcionirati. Trebati će mu predugo da se zagrije, a za to će se vrijeme pizza odozdola skuhati i postati gnjecava, umjesto da se zahrska, što nam je kranji cilj.

Ja imam par jeftinih Ikea protvana za pite i super su za pečenje pizze. S druge strane, za raditi pite su katastrofa, jer su preplitki.

  1. Manje je više

Nemojte po pizzi pobacati tonu sastojaka. Treba vam samo par žlica paradajz sosa i malo šunke ili povrća koje ste odlučili dodati. Sve te stvari su pune vode, a ne želite da se višak tekućina otpusti u tijesto i napravi ga gnjecavim.

Ja po sloju paradajz sosa posipam origano i malo soli i papra, kako bi se svi ti okusi prominglali i imali vremena da se zapeku. Paradajz sos koji koristim je obični 100% paradajz sos iz tetrapaka. Nekakvi gotovi fensi pizza umaci nisu uopće potrebni.

  1. Sir dolazi na kraju

Moje je iskustvo da bi sir uvijek zagorio i postao tvrd ako bi ga stavila na pizzu sa svim ostalim sastojcima. Osim toga, nakon što bi se rastopio pretvorio bi se u svojevrsan poklopac koji bi ispod zarobio svu tekućinu iz paradajz sosa, šunke i povrća, a što bi na kraju uzrokovalo da se tijesto skuha, a ne zahrska. Ali ako sir dodate na samom kraju, kada je tijesto već gotovo i hrskavo te su i svi ostali sastojci imali vremena da se malo zapeku, onda imate pobjedničku pizzu. Ja obično pobacam i narezane masline odma nakon što dodam sir, jer su mi jednako fine ako se samo malo ugriju. A i sviđa mi se kako izgledaju novčići od maslina raštrkani po pizzi.

Nakon što dodate sir pizzu vratite u pećnicu samo na dodatne dvije ili tri minute i to je to. Korak sa sirom možete i skroz izostaviti ako radite vegansku ili pizzu bez sira.

Također, zaboravite na pravilo „manje je više“ kada je u pitanju sir. Dajte si oduška i nabacajte sav sir koji želite. 🙂

Tips for a Perfect Homemade Pizza/ Savjeti za savršenu domaću pizzu

Juiciest Vegetarian Pizza (Including a vegan option!) / Najsočnija vegetarijanska pizza (Sa veganskom opcijom!)

I’ve definitely upped my pizza game a notch from the last time I’ve baked it. Since I don’t own a pizza stone or any other fancy stuff other than a baking tray and my oven, I’m always looking for ways to enhance and elevate the pizza experience without caving in and buying additional cookware. Also, I wanted to utilize the fact that fresh tomatoes are just exploding with flavour at the moment.

The secret of this pizza is very soft and pliable dough, with plenty of olive oil mixed in. It bakes short, but on high temperature and in two parts. First part is to puff up the dough and evaporate excess liquids from vegetables we are using. The second baking is there just to briefly crisp it all up and melt the cheese. This ensures that the cheese doesn’t burn but turns into a gooey heaven instead.

Also, we won’t be using rolling pins on our dough. Instead, we’ll just stretch the dough out with our hands. Let’s allow it to be imperfect. In return, it will puff out beautifully.

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INGREDIENTS:

(Yields 1 pizza / 1.05 EUR)

For the dough:

½ tsp dry yeast (0.07 EUR)

1 tsp sugar (0.01 EUR)

1 – 1 ½ cup plain all-purpose flour, divided (0.07 EUR)

½ cup warm water (–)

Pinch of salt (0.01 EUR)

2 tbsp olive oil (0.09 EUR)

Additional:

Olive oil for greasing bowl, dough, your hands and baking pan (0.07 EUR)

For pizza topping:

3 tbsp roasted red pepper salsa (0.07 EUR)

1 medium sized heirloom tomato (0.27 EUR)

1 small onion (0.07 EUR)

Pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

½ tsp dried oregano (0.03 EUR)

½ cup shredded cheese(0.27 EUR)

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METHOD:

To make the dough, start off by whisking together yeast, sugar and 1 teaspoon of flour in warm water. Allow to sit for 10 minutes until bubbly and frothy. If the yeast doesn’t bubble up, discard and start with a fresh batch of yeast, as your dough might not rise.

Add 1 cup of flour, salt and 2 tablespoons of oil to the bubbly yeast. Mix with a spoon until shabby dough forms, then dump on a clean counter and shortly knead, incorporating more flour as necessary. Final dough should be quite soft and pliable, but not too sticky.

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Clean up your mixing bowl, lightly grease with more oil and turn the dough around to grease from all sides. Cover with clean kitchen towel and allow it to rest for about half an hour, until doubled in size.

When ready to bake, preheat oven to 250°C. Gently deflate the dough onto a lightly greased baking tray. Add a bit more oil to the dough and your hands, then work to stretch it out with your fingers and shape the pizza. Should any holes appear, fear not and just pinch the dough back together.

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Top the stretched dough with a thin layer of red pepper salsa. You can definitely use a roasted tomato salsa, ajvar, or any other pizza sauce you prefer. Thinly slice tomato and onion, then scatter around, topping them with salt, pepper and oregano.

Bake pizza for 10 minutes in the upper third of the oven. Quickly scatter shredded cheese on top and finish baking for 5 more minutes in the oven’s lower third. Serve immediately.

Vegans: Feel free to ditch the cheese with its additional baking step and make this pizza vegan! In that case, I’d recommend baking the pizza during a single 13-15 minute session on the middle rack, until crispy and blistered on the edges.

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Definitivno sam za jedan nivo unaprijedila pečenje pizze od kada sam ju zadnji puta radila. Pošto nemam kamen za pizzu, niti neko drugo fensi pomagalo osim protvana i pećnice, uvijek gledam kako da još nabrijem pizza iskustvo, a bez da moram kupovati nešto novo. Osim toga, htjela sam iskoristiti i činjenicu da su rajčice trenutno najfinije ikad.

Tajna ove pizze je jako mekano i podatno tijesto u kojeg ide dosta maslinovog ulja. Peče se kratko, ali na visokoj temperaturi i u dvije etape. Prva je zato da se tijesto napuhne i višak vode iz povrća ishlapi. Drugi dio pečenja je samo da se kratko sve zahrska, a sir rastopi. Na taj način sir neće zagoriti već se pretvoriti u raspoljenu divotu.

Također, nećemo tijesto valjati, nego ga samo rastegnuti rukama. Pustiti ćemo ga da bude nesavršeno. Za uzvrat će ono biti divno napuhnuto.

SASTOJCI:

(Za 1 pizzu / 7,49 kn)

Za tijesto:

½ žličice suhog kvasca (0,50 kn)

1 žličica šećera (0,01 kn)

1 – 1 ½ šalica glatkog brašna, podijeljena (0,50 kn)

½ šalice tople vode (–)

Prstohvat soli (0,01 kn)

2 žlice maslinovog ulja (0,66 kn)

Dodatno:

Maslinovo ulje za namastiti posudu, tijesto, vaše ruke i protvan (0,50 kn)

Za pizzu:

3 žlice šalše od pečenih crvenih paprika (0,50 kn)

1 srednje velika rajčica volovsko srce (2,00 kn)

1 mali luk (0,50 kn)

Prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

½ žličice sušenog origana (0,25 kn)

½ šalice naribanog sira (2,00 kn)

PRIPREMA:

Da bi ste napravili tijesto, za početak pomiješajte skupa kvasac, šećer i žličicu brašna sa toplom vodom. Ostavite da miruje 10 minuta, dok smjesa ne postane pjenasta i ne nabubri. Ako kvasac ne postane pjenast, bacite i krenite ispočetka sa novim kvascem, jer vam se kasnije tijesto možda neće dignuti.

U pjenasti kvasac dodajte 1 šalicu brašna, sol i 2 žlice maslinovog ulja, pa miješajte žlicom dok se ne formira labavo tijesto. Sve istresite na čistu radnu plohu i kratko mijesite, dodajući malo po malo brašna prema potrebi. Tijesto treba biti mekano i podatno, ali ne previše ljepljivo.

Očistite posudu, lagano namastite, pa okrećite unutra kuglu tijesta da se namasti sa svih strana. Pokrijte čistom kuhinjskom krpom i ostavite da se diže oko pola sata, dok se tijesto ne udvostruči.

Kada ste spremni za pečenje zagrijte pećnicu na 250°C. Nježno ispuhnite tijesto na lagano namašćeni protvan. Stavite mrvicu ulja na tijesto i ruke, pa prstima rastegnite tijesto i oblikujte pizzu. Ako vam negdje slučajno pukne, ništa zato i samo stisnite tijesto skupa da zakrpate rupu.

Pokrijte rastegnuto tijesto sa tankim slojem šalše od pečenih paprika. Ako želite, apsolutno možete upotrijebiti šalšu od pečenih rajčica, ajvar, ili bilo koji drugi umak za pizzu koji volite. Tanko narežite rajčicu i luk pa ih raširite po pizzi i posipajte solju, paprom i origanom.

Pecite pizzu 10 minuta u gornjoj trećini pećnice. Brzo po njoj raštrkajte ribani sir, pa dovršite pečenje sa još 5 minuta u donjoj trećini pećnice. Odmah poslužite.

Vegani: Slobodno izbacite sir i dodatno pečenje i napravite vegansku pizzu! U tom slučaju, moja je preporuka peći pizzu sve skupa 13-15 minuta u sredini pećnice, dok ne bude hruskava i nabubrena po rubovima.

Juiciest Vegetarian Pizza (Including a vegan option!) / Najsočnija vegetarijanska pizza (Sa veganskom opcijom!)

Whole-Wheat Flour Summer Zucchini Pizza / Ljetna pizza od integralnog brašna sa tikvicama

If only the summer could last forever, with its abundance of fresh produce, colours, smells and tastes. And the sunshine. Ah… I wanna enjoy the Summer to the max while it’s still here, but I also wanna enjoy a pizza. So here’s a delicious summer pizza for you all!

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INGREDIENTS:

(Yields 1 large pizza / 1.56 EUR)

For the dough:

½ tsp active dry yeast (0.07 EUR)

1 tsp sugar (0.01 EUR)

¾ cup warm water (–)

1 – 1 ½ cup plain all-purpose flour, divided (0.07 EUR)

1 ½ cup whole-wheat flour (0.13 EUR)

2 tbsp olive oil + more for greasing the bowl (0.10 EUR)

½ tsp salt (0.01 EUR)

For the pizza topping:

2 large zucchini (0.40 EUR)

Good pinch of salt (0.01 EUR)

Pinch of freshly ground black pepper (0.01 EUR)

½ cup of hard, finely grated cheese (0.67 EUR)

1 tsp dried oregano (0.07 EUR)

Additional:

A bit of oil for greasing the baking tray (0.01 EUR)

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METHOD:

To prepare the dough, first whisk together yeast, sugar, water and 1 tsp of plain flour in a large mixing bowl and let sit for 10-15 minutes until frothy. If the yeast mixture doesn’t become frothy, discard and start over with fresh batch of yeast because this means that your dough won’t rise either and that would suck.

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Add 1 cup of plain flour, all of whole wheat flour, 2 tbsp of olive oil and salt to the frothy yeast mixture and stir well with a spoon, until shabby dough forms. Dump everything onto a clean flat surface and knead for 5-10 minutes, incorporating extra flour as necessary. The dough should be soft and pliable, but not too sticky. Clean and oil your mixing bowl, turn the dough around to grease from all sides and cover the bowl with clean kitchen towel. Allow the dough to rest for about 30 minutes, until doubled in size.

While you’re waiting for the dough to rise, wash and grate your zucchini. Mix with salt and leave in a colander to drain. You wanna get as much water out of that zucchini as humanly possible.

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When ready to bake pizza, preheat oven to 250°C. Deflate the dough and stretch with your hands on a lightly greased baking tray. This doesn’t need to be perfect and completely even, so just pinch the dough together should you need to patch up any holes. Omitting the rolling rends a super fluffy and puffy finished pizza.

Press any excess liquid with your hands out of the grated zucchini and scatter on top of the dough. Sprinkle with black pepper, grated cheese and oregano and bake for 10-15 minutes in the middle rack, until crispy and golden. Serve immediately.

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Ah, kada bi ljeto moglo trajati vječno sa svojim obiljem svježe hrane, boja, mirisa i okusa. I svo to sunce. Ah… Želim maksimalno uživati u ljetu dok još uvijek traje, ali želim i jednu pizzu. Pa vam evo jedan recept za savršenu ljetnu pizzu.

SASTOJCI:

(Za 1 veliku pizzu / 11,38 kn)

Za tijesto:

½ žličice suhog kvasca (0,50 kn)

1 žličica šećera (0,01 kn)

¾ šalice tople vode (–)

1 – 1 ½ šalice glatkog pšeničnog brašna, podijeljene (0,50 kn)

1 ½ šalica integralnog pšeničnog brašna (1,00 kn)

2 žlice maslinovog ulja + još malo za namastiti posudu (0,75 kn)

½ žličice soli (0,01 kn)

Dodaci za pizzu:

2 velike tikvice (3,00 kn)

Dobar prstohvat soli (0,01 kn)

Prstohvat svježe mljevenog crnog papra (0,05 kn)

½ šalice tvrdog, fino naribanog sira (5,00 kn)

1 žličica sušenog origana (0,50 kn)

Dodatno:

Malo ulja za namastiti protvan za pečenje (0,05 kn)

PRIPREMA:

Da bi ste napravili tijesto, prvo u velikoj zdjeli pomiješajte kvasac, šećer, toplu vodu i žličicu glatkog brašna. Pustite da miruje 10-15 minuta dok ne postane pjenasto. Ako mješavina do tada ne postane pjenasta, bacite i krenite ispočetka sa novom turom kvasca, jer vam se tijesto vjerovatno neće dignuti, a to bi bilo koma.

Dodajte u mješavinu kvasca 1 šalicu glatkog brašna, svo integralno brašno, 2 žlice maslinovog ulja i sol, pa miješajte žlicom dok se ne formira labavo tijesto. Sve iskrenite na čistu radnu plohu i mijesite 5-10 minute, a po potrebi dodajte još malo brašna. Tijesto treba biti mekano i podatno, ali se ne smije previše lijepiti. Očistite i nauljite svoju posudu, okrenite unutra tijesto da se namasti sa svih strana, pa prekrijte posudu čistom krpom. Ostavite tijesto da se diže oko 30 minuta, dok mu se veličina ne udvostruči.

Dok čekate da se tijesto digne, operite i naribajte tikvice. Pomiješajte sa soli i ostavite u cjediljki. Željite da u tikvici na kraju ostane što manje vode.

Kada ste spremni za pečenje pizze, zagrijte pećnicu na 250°C. Ispuhnite tijesto i rukama ga rastegnite na lagano namašćenom protvanu. To ne mora biti savršeno i svugdje jednako, a rupe samo zakrpajte tako da tijesto stisnete skupa. Ovako, bez valjka, će vam pizza na kraju biti puno prhkija i pufastija.

Rukama iz tikvica iscijedite što više vode pa ih raštrkajte po tijestu. Posipajte sa paprom, naribanim sirom i origanom, pa pecite 10-15 minuta u sredini pećnice, dok pizza ne bude hruskava i zlatno-žuta. Odmah poslužite.

Whole-Wheat Flour Summer Zucchini Pizza / Ljetna pizza od integralnog brašna sa tikvicama