Romanian-Italian style pizza

Romanian-Italian style pizza

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In Italy I learned to make pizza very quickly and as simply as possible and since then my husband's favorite pizza is the one I prepare at home. I say that it is prepared quickly because the dough does not leave to rise longer than it takes to prepare your other ingredients. Also, in Italy I learned that pizza does not put too many ingredients, that is there you eat either pizza with salami or mushrooms, but to be still in our Romanian style I try to put a little of each but without to load it too much.
It is served with Romanian beer! (unfortunately we have Tsingtao beer here and we miss the beer in the country!)

For the dough:

  • 1 cup (300ml) water (at room temperature)
  • flour (until it sticks to hands)
  • 1 cube of fresh yeast / 1 small cup of dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • a little olive oil

Topping ingredient:

  • 2-3 tablespoons tomato sauce (I prefer the Italian ones with onion, garlic and basil)
  • dried oregano
  • fresh sliced ​​mushrooms or from 1 can
  • saga bacon / bacon thin slices or cubes (as you prefer)
  • 150g grated cheese or ementaller
  • 150g mozzarella (preferably Bulgarian, but also the already grated is good - depending on how you find it and can also be replaced with grated cheese)
  • olive
  • 1 red pepper, 1 yellow pepper
  • tomatoes -chery slices or 1 sliced ​​tomato

Servings: 3

Preparation time: less than 30 minutes

HOW TO PREPARE THE RECIPE Pizza in Romanian-Italian style:

Knead the dough from the above ingredients, adding flour until it no longer sticks to your hands. Set aside until the other ingredients are ready.

Cut the ham / bacon into cubes or slices, wash the mushrooms and slice them. Cut the peppers into slices or diced tomatoes and thinly slice the tomatoes. Grate the cheese (if necessary).

Spread the dough - sheet as the stove tray. Usually I place the dough on baking paper in the tray and then "assemble" the pizza in the tray as follows:

  • 1. grease the dough with tomato sauce and sprinkle with oregano;

  • 2. Sprinkle the grated cheese - as much as possible

  • 3. place the slices of bacon, mushrooms, peppers so that the whole dough is covered;

  • 4. sprinkle grated mozzarella or grated cheese on top;

  • 5. Place on top of the slices of tomatoes interspersed with olives, slices of pepper.

Place in a preheated oven -150C, about 25 minutes (when the dough is browned on the bottom and the cheese has become uniform and browned)

Tips sites


If you have Bulgarian mozzarella, cut it into slices and put it on top


Depending on your preferences, it can also be made with thin slices of dried salami or chopped tuna and corn or any other favorite ingredients.


Do not put too many slices of tomatoes because they leave their juice and a juicy pizza will come out!


For a good pizza use as much cheese as possible, the weight of cheese / mozzarella in the ingredients is more informative, because I usually put as much cheese as possible.


From the given ingredients, I usually get a pizza for a stove tray, but you can use any tray you have / prefer. Therefore, the number of servings also depends on the tray, but usually, from a stove tray we eat about 3-4 people.


A cheese variety of what might be considered the earliest form of today Pecorino Romano was first created in the countryside around Rome, whose production methods are described by Latin authors such as Varro and Pliny the Elder about 2,000 years ago. [2] Its long-term storage capacity led to it being used for feeding Roman legions. A daily ration of about 27 grams (1 Roman ounce) was allotted to the legionaries in addition to bread and farro soup. The cheese gave back strength and vigor since it was a high-energy food that was easy to digest. [3] It was produced only in the region surrounding Rome (Lazio) until the end of the 19th century. In 1884 the Roman city council prohibited salting the cheese in the grocers' shops in Rome, but this could not prevent the establishment of salting premises and cheesemaking premises on the outskirts of Rome or elsewhere in Lazio. Pressure to move production out of Lazio was in fact caused by a great increase in demand for the cheese, which the Lazio flocks could not satisfy. This led several producers to expand their production in Sardinia. [3] [4] Sardinia, which had been experiencing a severe reduction of its forest cover as a direct result of human activity, provided the Roman entrepreneurs with a kind of soil that was ideal for the promotion of monoculture farming. [5] [6]

It is produced exclusively from the milk of sheep raised on the plains of Lazio and in Sardinia. Nowadays, most of the cheese is produced on the island, especially in Macomer. Pecorino Romano must be made with lamb rennet from animals raised in the same production area, [7] and is consequently not suitable for vegetarians.

Pecorino Romano is often used on pasta dishes, like the better-known Parmigiano Reggiano. Its distinctive aromatic and pleasantly sharp, very salty flavor led to it being preferred for some Italian pasta dishes with highly flavored sauces, especially those of Roman origin, such as bucatini all'amatriciana, spaghetti carbonara, and spaghetti cheese and pepper (of which it is a main ingredient). The sharpness depends on the period of maturation, which varies from five months for a table cheese to eight months or longer for a grating cheese. Most pecorino cheeses are classified as grana and are granular, hard and sharply flavored. [8]

There are other regional types of pecorino cheese. Pecorino Toscano (from Tuscany) and Pecorino Sardo (from Sardinia) are not particularly salty, and are generally eaten as they are, rather than grated and used as a cooking ingredient. In the United States "Romano cheese" is sold it is not based on real pecorino Romano, but is a milder cheese made with cow's milk.

How to make pizza flavored appetizer biscuits & # 8211 pizza crackers recipe?

How to make tender dough for appetizer biscuits?

For soft doughs, it is important that all the ingredients are very cold, taken out of the fridge even then. I chose a large bowl in which I first sifted the flour. I added salt, pepper, dried herbs (oregano and basil), parmesan, cold butter cut into pieces, concentrated tomato paste and egg yolk (I kept the egg whites for the biscuits). Put a lot of salt and pepper because they are salty and slightly spicy crackers. Double co-concentrated tomato paste from Mutti has the taste and aroma of freshly picked summer tomatoes from the field! It's incredibly fine!

I mixed everything quickly by hand without stirring properly. Just enough to homogenize and compact everything well. If the dough looks too dry you can gradually add 1-2 tablespoons of very cold water. The dough should be hard and non-sticky. The biggest enemy of soft dough is the prolonged kneading that leads to the formation of the gluten network. In leavening we want this, but for tender dough NO. Too much processed dough will become rubberized and harden after baking. I tasted the salt dough and it was OK.

I took the dough out on the work table and shaped it into a thick cylinder of approx. 5 cm. I wrapped the dough in cling film and tightened it well (like biscuit salami).

I put the dough roll in the fridge for 2 hours or in the freezer for 30 minutes. Fresh doughs need this time to rest and cool.

Italian doctor: "Here's the whole truth about infections"

"There continues to be a rapid decrease in the number of cases hospitalized by Covid-19, both in the resuscitation wards and in the others, with a number as small as it has not been seen since the beginning of March. The catastrophes and pessimists that Italy has been and continues to be full of will not be satisfied with these data. Like many of my colleagues. Let us not forget, moreover, that these encouraging figures, both of the sick and of the asymptomatic persons, are the post-reopening ones (May 4-May 18-June 3). From where we find that the much feared and erroneously prophesied increase in the number of contagions did not take place ", said Matteo Bassetti, according to Il Giornale.

Bassetti also pointed out that what scared and created many problems for the Italian health system in February and March were mainly hospitalizations, especially those of patients arriving at the hospital in serious situations. These numbers continued to rise at least until the beginning of April.

Pizza on polenta. Do you like pizza, but also polenta? It's simple, make a polenta or polenta pizza. It's a very simple recipe.

Cornmeal pizza instead of wheat flour. Pizza recipes with mushrooms, salami, mozzarella, cherry tomatoes.

With some cheese, salami or ham, mushrooms, tomatoes and what else you have in the fridge. Especially since this countertop can also use cold polenta left over from the previous day.


  • 150 g of corn
  • 600 g of water
  • ½ teaspoon of salt
  • 1 tablespoon oil to grease the baking paper. The recipe here
  • 50 g slices of salami, pressed ham, bacon
  • 1-2 fresh mushrooms
  • 50 g grated or fresh mozzarella (balls)
  • 50 g grated cheese
  • 4-5 cherry tomatoes sprinkled with a little olive oil, salt, dried basil, granulated garlic.

Method of preparation

  • Place on the baking tray with baking paper and place the cake ring, adjusted to 27-28 cm in diameter. Grease the paper inside with a little oil (with a brush) and then pour the hot polenta (recipe here). Level with a spatula.
  • If the polenta is cold, even better! It takes approx. 600-700 grams of polenta for this countertop. It should be slightly kneaded with a wet hand and then shaped.
  • It can be flattened with the palm greased with a little oil or with the back of a greased spoon. It really doesn't matter how it is on the surface because it comes topping on top anyway.
  • This polenta top can be made a day in advance and stored in the refrigerator covered with plastic food foil (so as not to dry out).
  • Preheat the oven to 230 C (maximum stage on the gas stove).
  • Bake the polenta for 15 minutes. It will dry a little and turn golden.

Pizza on polenta. recommendation

Everyone composes their pizza on polenta according to their taste. It can be a mix of matured mozzarella and grated cheese, a few slices of dried salami and 2 very thin sliced ​​mushrooms.

4-5 cherry tomatoes are good, washed and leafy, seasoned with salt, granulated garlic, dried basil and a teaspoon of olive oil.

It is not wrong if you use tomato paste, black or green olives, strips of bell pepper, bacon or kaiser. You can also put dried oregano, if you like.

The correct order of the topping: 1/2 grated cheese, mushrooms, a 1 pinch of salt, 1/4 cheese, slices of marinated cherry tomatoes, slices of salami (put under the tomatoes so as not to burn) and the remaining 1/4 grated cheese.

Put the pizza tray on the polenta in the oven (at 230 C) and bake for about 12-15 minutes. Check that it does not burn.

Pizza Mamma Mia Giulesti in Italian style

Born in Italy, but evolved in the USA if we refer to pizza, very popular in Romania as well. If you've ever visited Italy and tried pizza, you've probably noticed some differences.

Pizza Mamma Mia from Bucharest is the kind of pizza baked in a wood oven, which respects the tradition and the recipe of the traditional pizza. The top is not very thin, it is as it should be - and the toppings are rich and always with fresh ingredients.

About Pizza

It was brought to the USA by Italian immigrants and was made popular by soldiers returning home from World War II, this delicious snack has gained great popularity.

Initially, American pizzas were probably very similar to Italian pizzas, but as pizza became more and more popular in the US, it was modified to suit American tastes.

Pizza sauce

A major difference between the American and Italian versions of pizza is the type of sauce used. In the USA, an in-house tomato sauce is used. Some restaurants create their own recipes dedicated to giving pizza a unique taste that you can't find anywhere else.

However, the same situation is not in Italy, to the surprise of many American visitors. Instead, you are more likely to find olive oil, fresh tomatoes, garlic and oregano on pizza. This gives the pizza a fresh, thin taste that infuses the crust underneath.

Pizza meat

In the US, you will have more chances to find pizza at the former food, on the way. America is the home of the meat lover in particular. You will see all kinds of meat in the topping of a pizza & # 8211 sausages, pepperoni, hamburger, bacon, ham, the list goes on and on.

Italians are horrified by this approach to making pizza. They consider it a sacrilege. In Italy, meat mixing is just not done & # 8211 they appreciate the unique flavors of each type of meat. They generally do not include a tasty mix of different types of meat in one dish.

Italians consider a pizza with a lot of meat to be part of the US tradition of exaggerating, but that does not mean that this type of pizza is not tasty.

Pizza counter

In Italy, you will find a wide variety of countertops, it seems that each small town has its own unique version. In some places, the countertop is so thin that it's like eating cheese biscuits with thickened toppings. Again, different but tasty.

In the US, besides thin countertop pizza, we also have fluffy countertop pizza, which is an all-American creation. Some fluffy pizza tops are so thick that you think you are eating fresh toast with some toppings on it.

Variety of pizza

The United States took over assortments sold by street vendors in Naples and created international assortments. This was done by making any type of topping available on a pizza. But not all at once. We now have Hawaiian pizza (ham and pineapple), Cajun pizza (shrimp and Cajun spices) and & # 8222 with all & # 8221 (no explanation needed).


Hello dear lusts. Today I prepared MINI EGGPLAN PIZZA. Perfect for eggplant season and more. They are very delicious and you can combine them with any products you want. I hope you like this recipe and enjoy it. I wish you to continue to have a tasty day and good appetite!


  • 2 eggplants (large)
  • 1 can 400 gr. & # 8211 diced tomatoes
  • 1 onion
  • 3 cloves of garlic
  • 1 teaspoon & # 8211 sugar
  • 1 teaspoon & # 8211 dried oregano
  • 100 gr. - Mozzarella cheese (grated)
  • 100 gr. - Salami (cut into 0.5 cm cubes)
  • 150 gr. & # 8211 cherry tomatoes (cut in half)
  • 5 tablespoons + a little for frying & # 8211 olive or sunflower oil
  • Salt and black pepper

For decoration:

Method of preparation:

  1. Cut eggplant into rounds.
  2. Put them in a bowl, season them with salt, black pepper, olive oil and mix so that the spices and oil penetrate.
  3. Arrange the slices on a baking tray lined with baking sheet and bake the eggplants for 10-15 minutes, then turn them on the other side and bake for another 10 minutes.
  4. Meanwhile, prepare the sauce. Heat a pan over medium heat, add 2 tablespoons of oil, diced onions, chopped garlic cloves and brown for 3-4 minutes. Then add canned tomatoes, basil, dried oregano, salt, black pepper and a little sugar. Bake the sauce for 15 minutes on low heat.
  5. On each slice of eggplant put a teaspoon (full) of pizza sauce, place 3-4 pieces of salami on top, then place 2.3 halves of tomatoes, sprinkle with cheese. Return them to the oven and bake for 10 minutes or until the cheese is completely melted.
  6. Remove the mini eggplant pizzas from the oven and sprinkle with fresh basil. Good appetite

If you are preparing this recipe, don't forget to take a picture of it and use the hashtag #valeriesfood

Sweet Crespelle - Italian style crepes

Crespelle are thin paper rinses, the Italian equivalent of pancakes- of the French , and like the French version, they can be either sweet or savory. This recipe is a very simple, sweet version, which can be served with the topping or filling of your choice: Nutella (try to make your own!), Melted chocolate, fresh fruits such as strawberries or bananas, chestnut cream, mascarpone cream sau ricotta, zabaglione, gem, etc.

To do this in a tasty version, simply skip the sugar and alcohol and slightly increase the amount of salt. In this case, you can use any number of tasty fillings a common one is spinach and ricotta, the same filling that would be used in spinach and ricotta lasagne or spinach and ricotta cannelloni, in fact.

Although the dish now has a certain aura of elegance in the past crespelle they were considered the food of the poor. The change took place in 1895, when Henri Carpentier, Maître la Café de Paris in Monte Carlo, prepared them at the table for the Prince of Wales, Edward VIII. Edward named them after his girlfriend - Cr ê pes Suzette.

About Pizza Chicago Style & # 8211 Deep Dish Pizza & # 8211 Stuffed Pizza

Chicago Style pizza dough is more fragile and crunchy than fluffy because, in addition to white wheat flour, it also contains cornmeal (corn) as well as more fat (olive oil and melted butter). So we don't use a classic pizza dough like we usually do & # 8211 see here. The color of this corn dough is a golden yellow, typical of this type of Deep Dish Pizza. In addition, the shape is greased with oil unlike the classic pizza which is baked in wide trays or on special stones that are not greased with anything. Some stuffed pizza recipes provide a second layer of dough that is placed over the filling, under the tomato sauce.

The filling is a simple one, being composed of 3 elements (from bottom to top): generous layer of mozzarella, layer of sausages (removed from the membrane and hardened simply or with the addition of mushrooms, peppers, etc.) or pressed or smoked ham, sometimes layer of spinach or other vegetables and a layer of raw canned tomato sauce. The recommended tomatoes are the whole and peeled ones (peeled) that are easily crushed with a fork, leaving the larger pieces visible. They are flavored with a little garlic, basil and dried oregano and no longer boil like the classic pizza or pasta sauce (see here).

It is also very interesting the order in which these layers are built in reverse than in classic pizza. It starts with mozzarella, then sausages and vegetables and ends with peeled tomato sauce. There is a logic in this way of reverse overlap: Chicago pizza is much thicker and needs longer baking times than classic pizza and the cheese on the surface would burn. Sprinkle with grated Parmesan cheese on top but only towards the end of baking. You can read more about this Chicago Style Pizza here and here.

For this Chicago Style Pizza recipe I used peeled tomatoes Mutti canned 400 g (Peeled). On its label it is clearly written that this can contains only peeled tomatoes and natural tomato juice & # 8211 without any other addition. They don't even have salt.

The tomatoes are collected by Mutti from local producers in the Parma area (Italy), being grown without chemicals and harvested in high season. Through classic preservation (with just a little salt and without any chemical additives) Mutti offers us both tomato juice and passata, canned whole tomatoes and many other goodies.

The full range of Mutti products can be found here.

I studied many Deep Dish Pizza (Chicago Style) recipes and stopped at the one offered by some bakery specialists: King Arthur Flour. They also have great recipes for classic or mayonnaise bread as well as sweet or savory pastries. I changed the proportion of corn in the recipe a bit in the sense that I put a little more.

Because it is a very consistent pizza that saturates you with a slice, I decided to bake it in a shape of 22 cm with a height of about 7 cm. From it results approx. 8 healthy slices of Chicago Style Pizza.

Romanian-Italian style pizza - Recipes

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Angelo’s Steak and Pasta features one of the Grand Strand’s only all-you-can-eat Italian buffets and is also home to some of the greatest steaks in the universe. The restaurant serves up favorites like lasagna, Spaghetti Antonucci and homemade sausage and meatballs. All dinners come with a large garden salad with homemade creamy Italian dressing and fresh garlic rolls. Fill up on specialties, seafood items, chicken, veal and much, much more at Angelo’s.

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Villa Romana

707 South Kings Highway, Myrtle Beach, SC 29577

Villa Romana is consistently awarded Italian Restaurant of the Year and Best Italian in numerous area competitions. Catch a whiff of the traditional Italian dishes when you enter the restaurant and you’ll know that they’re the real deal. The extensive menu features traditional baked specialties, veal, seafood, chicken and pasta. The Veal Absolut is a family creation that includes veal cutlets, sautéed in fresh mushrooms and an Absolut vodka cream sauce. All dinners include homemade Stracciatella soup, tomato bruschetta, dipping sauce, fresh garden salad and homemade rolls.

Video: Λαχταριστό στεφάνι πίτσας γεμισμένο με τυρί φιλαδέλφεια. pizza with filadelphia cheece (June 2022).


  1. Kearney

    Thanks for the help on this question.

  2. Avidan

    Relevant. Can you tell me where I can find more information on this issue?

  3. Reagan

    All developments at our plant have also been stopped, however, the crisis.

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