Not only "Margarita": Everything you need to know about pizza. Life hack: How to quickly open a pizzeria What is a real Italian pizza

The fast food market is growing even during the crisis, in this regard, the opening of a pizzeria is relevant even in the current market conditions.

Since the end of 2014, there has been a decline in attendance at catering establishments. And before you open a pizzeria, you should carefully analyze the situation in this market. So what do the statistics say?

According to a study by the analytical agency NPD Group, in 2014 the number of visits to consumers decreased by 1%, and from January to April 2015 the restaurant market lost up to 7%. To make up for the losses, catering establishments began to use promo offers more widely.

According to NPD Group calculations, in 2015, due to promotional traffic, an increase in visits was expected at the level of 3%, and the share of fast food outlets accounted for 10% of the growth, but restaurants can predictably reduce the drop in visits by 3%, i.e. decrease in attendance will occur not by 6%, but by 3% (Fig. 1).

Fast food chains (among them the agency NPD Group includes pizzerias) in Q1 2015 showed a significant increase in visits - 8%, which looks surprising against the background of the general situation in the restaurant business (Fig. 2).

According to NPD Group, at the end of 9 months of 2015, the number of visits to fast food outlets increased by 10%, and the number of orders for pizza delivery increased by 6%, compared to the same period a year earlier. At the same time, the analytical agency connects the growth of pizza orders with "maturity" russian market... Ordering pizza to the office or to home has already become a habit of Russians.

The following chart will more clearly show which catering establishments were especially popular among Russians in 2015 (Fig. 3):

Based on the above information, it is obvious that the catering business is still profitable as in the pre-crisis times. And the format of pizzerias, as a representative of fast foods, is the most successful today. In order to start implementing our plan, we will figure out how to open a pizzeria from scratch - what stages must be passed before opening the door of our establishment.

Preparing to open a pizzeria

To begin with, you should develop a concept for your business, draw up a clear plan and sequence of actions.

Basic steps:

1. Choosing the format of the future establishment.
2. Search for premises.
3. Bringing the premises into compliance with sanitary-epidemiological and fire safety requirements.
4. Equipment purchase and personnel recruitment.
5. Notification of supervisory authorities.
6. Conducting promotional activities.
7. Start of activity.

Now let's take a closer look at the key steps: the choice of the format and the procedure for opening a pizzeria in the context of coordination with Rosptrebnadozor and other services.

Choosing an establishment format

Having made the decision to open a pizzeria, it's easy to guess where to start - you need to decide on the scale of your business, i.e. with the format of the institution. The following formats are popular today:

The restaurant is the most capital intensive project. For this format, there are additional requirements for choosing a room - there must be enough space to accommodate tables for visitors. And a larger set of equipment is required for the kitchen. besides pizza, the restaurant should offer other cold / hot dishes. It will also need to hire more staff to handle food preparation and customer service.

A pizza bar will require less investment, but still the requirements for the completeness of the equipment and for the premises of the required capacity remain.

A pizzeria at a food court in a shopping center - this will be the most ideal option for those who want to save money on arranging the hall and purchasing bulky equipment, but at the same time make good money on a large number of orders. These pizzerias in shopping malls must serve customers quickly and at reasonable prices. Therefore, the main focus should be on the purchase of equipment for display cases, as well as for heating and cooling dishes.

Pizza delivery is the most economical option for organizing a business. The requirements for the premises here are based on compliance with sanitary standards, there is no need to spend money on the interior. In addition, there is no need to look for a room with reference to places with high traffic, and its area may be small. You can also significantly save on equipment by purchasing only what is needed for making pizza and storing frozen semi-finished products and ingredients.

After you have decided on the format, you have done all economic calculations, decided on the premises, now the most interesting thing begins - bringing the premises in accordance with the requirements of Rospotrebnadzor and the fire service.

Important: Since December 2008, obtaining a permit from the Federal Service for Supervision of Consumer Rights Protection and Human Welfare has not been required to open a public catering facility; upon opening, it is enough to submit a notification, and the premises must meet all the established requirements.

The main requirements of Rospotrebnadzor for pizzerias

• The room must be supplied with hot / cold water supply and sewerage, supply and exhaust ventilation must be equipped.
• Walls industrial premises must be covered with tiles or painted with water-based paint at a height of at least 170 cm from the floor.
• If the room is located in a residential building, then it will be necessary to comply with the requirements for permissible noise and vibration standards.
• Ventilation to remove odors The basement is not suitable for a pizzeria.

Notification of Rospotrebnadzor and receipt of the conclusion of the fire service

Important: The activity cannot be started until a notification is sent to Rospotrebnadzor about the start of the activity.

For catering establishments, which include pizzerias, in accordance with sub. 3 p. 2 art. 8 of the Law "On the Protection of the Rights of Legal Entities and Individual Entrepreneurs in the Exercise of State Supervision and Municipal Control" dated December 26, 2008 No. 294-FZ, a simplified procedure for notifying state bodies controlling this area.

In accordance with paragraph 3 of the Government Decree "On the notification procedure for the start of certain types business activities"Dated 16.07.2009 No. 584, catering establishments should apply with a completed notification to territorial body Rospotrebnadzor. The notification is filled in on the form, which is approved in Appendix No. 2 of the above government decree.

The notification can be sent only after state registration and registration with the IFTS of a legal entity (or individual entrepreneur), but it is mandatory before the commencement of activities (clause 5 of article 8 of Law No. 294-FZ).

What information should be reflected in the notification

In the notification, you will need to indicate registration information about the legal entity (or individual entrepreneur), as well as indicate the address of the premises in which the activity will actually be carried out. You will also need to confirm that the premises, equipment, transport and personnel meet the declared mandatory requirements for this type of activity.

Before sending the notification, you will need to conclude a number of contracts with third parties. For failure to provide a notice or for indicating inaccurate information, the businessman will be liable under the Administrative Code.

Package of contracts:

• for the removal of solid household waste and food waste for disposal (or placement at a landfill);
• to carry out disinfection / disinsection / deratization on an ongoing basis;
• disinfection of ventilation systems and delivery vehicles;
• for dry cleaning and washing of personnel uniforms.

It is necessary that the medical staff have medical records (and that workers undergo regular medical examinations). All used equipment must have certificates / passports, and measuring instruments and volumetric vessels must be verified.

The notification is filled in two identical copies and submitted to the regulator in person, by mail or through electronic communication channels.

Notification must be sent by mail by registered mail and contain an inventory of the attachment. An electronic document signed with a digital signature can be transferred through the portal https://www.gosuslugi.ru/ or directly to the e-mail of the multifunctional center for the provision of public services.

The second copy of the notice, drawn up on paper, is given / sent to the applicant on the day of his registration.

Useful service: You can search and check whether the information about the sent notification has been entered at http://notice.crc.ru/#.

If you plan to sell alcoholic beverages in a restaurant or pizza bar, then in order to obtain a license, you will need to obtain an opinion from the State Fire Service of the Ministry of Emergencies of Russia (Gospozhnadzor) on the fire condition of the pizzeria premises. For its registration, you will need to provide, in addition to registration documents for a legal entity (IP) and a lease agreement for a room (or a certificate of ownership), the following documentation:

• fire alarm commissioning act and contract for its maintenance;
• insulation resistance measurement act;
• technical documentation for the premises (explication);
• an order on the appointment of a person responsible for fire safety (this person must have a certificate confirming the development of a fire-technical minimum);
• fire evacuation plan.

After you have brought to the premises in accordance with the requirements of the State Fire Inspection and Rospotrebnadzor, you will need to find personnel and conduct advertising company.

There is another option for starting, this is to buy a ready-made business model (purchase a franchise), this will greatly simplify the procedures, but it will be somewhat more expensive than opening from scratch.

Opening a pizzeria by franchise

The most in a simple way start practicing right away profitable business will open a franchise pizzeria. Then you will not need to spend additional funds on an advertising campaign, and the franchisor will provide an opportunity to undergo training.

In the pizzeria franchise market, there are several attractive offers. Let's get acquainted with them.

Pizza time

Pizzeria format - 3 in 1 - pizzeria + takeaway + delivery

Franchise terms:

• Lump-sum contribution - 299 thousand rubles;
• Royalty - 3% of the profit on a monthly basis;
• Investment volume - 1.625 million rubles;
• The payback period is 9-14 months.

For more information on this franchise, please read the article “Pizza Time Franchise”.

Dodo Pizza

The business is presented in three formats: Family Pizzeria, City Pizzeria and Dodo Express.

The franchise of the pizzeria "Dodo-Pizza" includes the following conditions (Fig. 6):

• Lump-sum contribution - 413 thousand rubles. (in view of VAT);
• Royalty - 3.5% of proceeds + VAT monthly in the first year and 5% + VAT - from the second year;
• The volume of investments is 3 million rubles. (pizzeria with a hall - from 5 million rubles);
• Profitability - 15-25%;
• The payback period is from 12 months.

Papa john's

• Lump-sum contribution - 35 thousand dollars (equivalent - 2.641 million rubles);
• Royalty - 7.5%;
• The right to an exclusive - 7 thousand dollars (equivalent to 528 thousand rubles);
• Investment volume - 8-12 million rubles;
• The payback period is 2-3 years.

Anatoly Malyshev
chef of the restaurant "Villa Pasta":

Pizza production - profitable businesswhose success largely depends on the chef, who creates the menu and selects the ingredients. There are a great variety of pizza options: as many products exist, as many combinations can be thought of. You need to focus on each specific guest, create dishes for vegetarians, and for lovers of meat and seafood, and classic Italian recipes, and original ones.

We have 10-12 pizza options in our restaurant, and they are all popular. Every day, on average, about 80–100 pieces are prepared: classic "Margarita", "Mushroom fantasy", "4 cheeses", "Shepherd's", etc. Everyone can choose an option to their liking and, in addition, replace any ingredient. For the most demanding, there is a special service - to collect pizza yourself, that is, order a base (tomato or sour cream) and add various fillings.

The average bill is influenced by prices, portions, level of establishment and audience. The price should match the quality and size of the dish. In our restaurant, the average check is 1,500-2,000 rubles per person. For this amount, you can order a salad, first course, main course, dessert and a cup of coffee. This is our optimal ratio.

The choice of equipment for a pizzeria depends on how many types of pizza and in what volumes you are going to produce.

The following equipment is required:

• a flour sifter for sifting flour, removing foreign elements and lumps from it and enriching it with oxygen (sifting flour promotes a more intensive fermentation process);
• kneading machine - with its help you can provide an ideal dough structure and significantly reduce the kneading time;
• oven for making sauces;
• cutting table.

A few words about pizza ovens. This oven should allow heating over 300 ° C. Only then will the pizza have a crispy crust. A good option - furnaces with ceramic or stone hearth and temperature control of the upper and lower surfaces.

Vladimir Khokhlov
brand chef of restaurants La Prima, La Provincia, La Taverna and La Panorama

The pizzeria's menu should be varied so that each guest can choose a dish to their liking. In addition to pizza, you need to offer salads, cold and hot snacks, soups and, of course, desserts.

As you know, pizza appeared in Italy. However, like any other dish, it undergoes various changes under the influence of the national cuisines of the world. Traditional (or, as the Italians say, real) pizza can only be prepared using certain varieties of tomatoes and mozzarella cheese. It should be seasoned exclusively with basil, oregano and olive oil.

In Russia, pizza appeared in the 1990s and for a long time was considered a type of fast food, a kind of analogue of a sandwich. Of course, Russian cuisine has made its own adjustments to the recipes: “homemade pizzas” similar to pies with meat, fish, and sausage gained great popularity.

Pizza products must always be fresh and of high quality! We use Italian coarse wheat flour, Italian cheese, the rest of the ingredients can be both domestic and imported. Due to the political situation, we started looking for alternative products russian manufacturers... Moreover, the quality of our dishes has not changed: domestic goods may well compete with Western ones. The main thing here is to carefully select suppliers.

Alexander Uvarov
Managing Director of Kon-Tiki, Tiki-Bar and Tomat Cafe-Bar:

Pizzeria is one of the most cost-effective formats, since pizza is an almost waste-free dish. But the menu must also contain other items: it is logical, for example, to add pasta, since during its preparation, actually the same fillers are used (they may be the remains of ingredients).

But if pasta is an optional dish in a pizzeria, then light salads and desserts are a must. In addition, you can supplement the assortment with rolls, which sell very well to take away.

It is also important to purchase a coffee machine for making quality coffee. You will need an optimal wine list with wine on tap and a decent selection of beer. Strong alcohol is optional.

The pizzeria's menu should include all the main classic types of pizza ("Margarita", "Mushroom", "Sea", "Pepperoni", "Quatro Formaggi" - "4 cheeses") and two or three branded options designed specifically for the establishment. You should also provide for the possibility of a "constructor" when the guest chooses additives to his liking.

The equipment of a pizzeria, as well as its cost, depends on the concept of the establishment. For example, Tomat uses an electric two-chamber oven, which allows you to cook two pizzas at the same time (the estimated price is about 100,000 rubles). For an institution with one hundred seats, a single-chamber electric furnace is quite enough.

But if you want a wood-burning stove in the restaurant hall and guests watch the cooking process, this will require additional costs. The wood-burning stove brings a show element and creates a certain atmosphere. But it's hard to operate in terms of compliance fire safety and providing ventilation. Maintenance of an electric furnace is more economical.

It is also possible to equip a pizzeria with a gas oven, but its installation requires an additional complex coordination process. The taste of pizza cooked in different ovens does not differ much.

Pizza cooks quite quickly thanks to the use of preforms. The fillings are made in advance and bake pizza during the day as orders arrive. The most important thing is to correctly calculate the required number of blanks. The chef must take into account the indicators of the average traffic of the establishment, seasonality, etc.

In addition, a well-designed menu helps to achieve optimal sales: the number of additional dishes should not be too large, otherwise guests will not order the main product. This will also contribute to the stable operation of the equipment. The pizza oven takes a long time to heat up, keeping it switched on continuously means additional expense electricity.

In premium restaurants, pizza is prepared from imported products. In a democratic segment, if you wish, you can replace all the ingredients with Russian ones. However, keep in mind that the difference in taste will be noticeable. Tomat maintains an optimal balance of domestic and imported ingredients.

The specificity of the Russian pizzeria is precisely that it is forced to use imported products. In Italy, pizza is made with fresh, locally sourced ingredients. This affects both the cost of the product and its quality. After all, pizza with seafood from the morning catch is different from a frozen dish.

The average check of a pizzeria depends on the concept of the establishment, its level, location and traffic. It can be lower than the average bill in a full-service restaurant of the same price category. In addition, one pizza is often ordered for two or three, which also affects the decrease in the average bill.

Recently imposed sanctions have led to the fact that some dishes have to be excluded from the menu. For example, "Fried Camembert cheese with raspberry sauce" or "Arugula with Parma ham" are doomed, since neither Camembert nor Parma ham can be replaced. But pizza is a dish resistant to economic prohibitions, since analogs can be found for almost all of its ingredients.

Marketing offers many options for capturing the attention of guests. They can be entertained by the wood-burning stove in the wood-burning hall, and the incendiary show of the chefs while making pizza, and fascinating master classes.

The key to the success of a pizzeria is in strict compliance with the chosen concept: in a small cafe, the speed of service is most important, and in an expensive establishment, impeccable service.

The interior must also match the price tag. In this regard, many restaurants make serious mistakes already at the stage of planning premises. For example, they use space irrationally and make a kitchen that is comparable in size to the hall. The large kitchen looks good in the series of the same name, but not in reality.

Every day for many of us the topic of starting our own business is becoming more and more relevant. The country is constantly being shaken by economic crises, and we constantly have to worry about whether tomorrow at work the administration will announce the next layoff. While, having your own, albeit a small business, you don't have to worry about the day ahead. However, many niches are already occupied at the moment, the competition in the market is such that it is not worth getting into this or that business. Nevertheless, there are still such segments in which you can try to win your place under the Russian sun. So, for example, even despite the competition, opening a pizzeria can be a very good solution. A competent business plan, with all the calculations and taking into account the market situation, will help a beginner in this business to stay afloat at first, and then, perhaps, even win this swim. This is what will be discussed in our review.

So how do you open a pizzeria? The business plan presented below as an example will help you write your own document and evaluate your strengths.

Rationale for choice

Some may have a quite natural question: "Why, in fact, it is proposed to consider a business plan for a pizzeria?" We answer. Because there is never too much pizza! And even if a similar establishment functions in a neighboring area, yours will not be left without clients in any case. Everyone loves pizza! In addition, there are several formats of establishments of this kind, so that it is much easier for a novice entrepreneur to choose something suitable for himself. For example, developing a pizzeria business plan for small town, it would be most reasonable to opt for a specialized mini-institution. Indeed, such in the province, in contrast to megacities, as a rule, are not in every city. And if, say, you do not have enough large sum for opening a large cafe, it makes sense to consider the business plan of a small pizzeria that delivers to your home. Yes, the income in this case will be much lower, but this is just the beginning. If things go well, then, who knows, perhaps the moment will soon come when a business plan for a pizzeria of a larger scale is needed.

A few words about the document itself

Regardless of what kind of business plan is being developed - whether it is planned to open a pizzeria, a restaurant or another catering establishment - this document should consist of several sections that must be considered. It must certainly take into account some basic elements, as well as detail each step and provide calculations.

If we take the pizzeria business plan we are considering, an example of its preparation will look something like this. First of all, you need to study in detail directly the business idea itself for opening this enterprise, as well as analyze the market situation. Next comes the issue of business registration. Here you need to think about what type of activity and tax payment is most reasonable to choose. After that, you need to choose the format of the institution, and then calculate the rental cost. For the latter to be minimal, you need to competently approach the choice of premises. After that, it is worth focusing on such an issue as personnel selection. Here, depending on the scale of the plan, you need to think over its number, wages, calculate the cost of the form, etc. Next comes the compilation of a list of equipment and justification of the need to purchase one or another of its types. Then the plan is written in detail and the last point will be the calculation of profit. Your creation should be crowned with conclusions about the profitability of the business started. Or about its complete futility.

Of course, today you can buy without any problems, or even find a free one ready business plan pizzerias. However, not a single template, albeit a well-written document, can compare with one that will be made taking into account the specific place in which it is planned to open a business, as well as small nuances known only to the future entrepreneur himself.

Restaurant or cafe

A novice entrepreneur is hardly worth aiming at a restaurant, but a cafe, if you have the required amount on your account, you can try to open it. This option when opening your own pizzeria is considered the most expensive, nevertheless, it is also the most profitable. When developing a business plan for the Pizzeria cafe, first of all, it is worth considering that most of all you will have to spend money on renting premises. Expenses, depending on the location of the establishment and the city in which it is located, can vary from 100 to 300 thousand rubles. The staff will need to spend 20-30 thousand on salaries for each employee. And you should have a lot of them - cooks, waiters, helpers, since the format of the cafe assumes the presence of not only pizza in the menu, but also other assortments, up to alcoholic beverages. The purchase of equipment will require at least 200,000. Plus a PR campaign, which, in the most modest scenario, will cost twenty thousand. Plus paperwork, room renovation and other expenses. In total, the opening of such a business will require at least $ 100,000. The profitability of the business will be about 350 thousand per month, and it will pay off in about a year.

Mini pizzeria: business plan

Such an institution operates on the principle of fast food. This is either a small mini-cafe, or even just a rented plot in mall... The costs in this case will be much lower, since they will be lower, and you will not have to hire a lot of employees. How much you have to spend at the initial stage will help you understand a well-written business plan. A take-out pizzeria offering its own products is an option that can help you further reduce costs. That is, in this case, you can limit yourself to a small area in trading floor just with a couple of tables and a trade counter, inviting the especially hungry to eat your product without leaving the checkout, while the rest take it with them. In principle, you don't need to save money, but combine both options by adding a few more tables to the hall, and the menu includes salads, snacks, coffee and beer. As for costs, rental costs will be from 30 to 100 thousand rubles, equipment - from 120 thousand, staff salaries - within 30 thousand. You can earn about one hundred thousand per month, and recoup the cost in a year and a half.

Pizza delivery: business plan

"Pizzeria with delivery!" - that is how loudly entrepreneurs advertise their alleged establishment. In fact, there is no pizzeria as such. In the presence of permits and compliance with sanitary rules, such a pizza can be simply cooked in your own kitchen, spending money only on a more powerful electric oven, food, advertising and gasoline. However, with such a formulation of the question, you will not earn much. But with a competent approach, such a delivery pizzeria is considered the most budgetary and at the same time quite profitable business. However, in order for this to be so, you still need to rent a room, albeit a small one, the rent of which will cost about 10-15 rubles, buy equipment at a minimum, one hundred thousand, hire several cooks and couriers. In general, when opening, you can keep within 10-15 thousand cu. e. And while earning about 70,000 rubles. It will be possible to return the money spent in two years.

This is how a business plan for a pizzeria of each format looks roughly. Further, we will touch upon the issues related to paperwork, lease of premises, purchase of equipment, personnel search in more detail. After all, they are all integral part any competent business plan.

Documentation

You can open any business and work successfully and without problems only if you have a full package of permits on hand. Their entire list should certainly contain your pizzeria business plan.

First of all, you need to formalize your activities. So, it can be both individual entrepreneurship and joint-stock company with its own charter. At first, it is better to opt for an individual entrepreneur, in this case it will be easier to deal with taxes, and there is less responsibility. You also need to have a patent for trading activities and a license for retail trade, as well as the sale (if any) of alcoholic beverages. You will need to obtain permission from Rospotrebnadzor to place a pizzeria in a rented premises. Plus a conclusion from the SES, for which you will additionally need to provide honey. books of future staff, lease agreement, state registration... You will also need to have a permit from the fire authorities.

Perhaps, in the area where you are going to work, you will need some more papers, but you can learn more about this from the local authorities.

Premises

The issue of renting premises must be approached very carefully. First, you should take into account the following point: depending on the type of pizzeria, its area should be at least 50-250 "squares". Secondly, it must meet certain requirements of the SES. Not to be located in the basement, have connected and functioning communications, be divided into zones for the hall, utility room, kitchen. In principle, the last condition can be fulfilled by carrying out repairs on our own. However, in any case, you will need a cosmetic update, so the last condition can be omitted when choosing a suitable area.

The location is also important, since the amount of rent and the influx of customers depend on it. In the center, of course, you will have to pay more than in a residential area. But here, of course, not everything is so simple. If you are developing a business plan for a pizzeria for a small town, then considering the issue of placing it on the outskirts means immediately putting an end to your enterprise. An establishment of such a plan in a small settlement should be located where there are most people. And the inhabitants of the province flock, as a rule, to the center. It's another matter if you are in a metropolis. Here there is a reason to turn your gaze to new buildings. And especially on the outskirts. Residents of new homes in such places are not spoiled by the presence of a large number of shops. And many people so want to have a snack, and sometimes a snack, without doing unnecessary gestures like trips to the nearest supermarket. So your establishment will come in handy. In addition, in new buildings, the first floors of the buildings are allocated for commercial property, and the rent there is quite low. So it won't be difficult to find something suitable for yourself.

Equipment

The most expensive part of a business plan. You can, of course, reduce costs and purchase refurbished devices, ovens and refrigerators, or have already been in use, however, if possible, it is still desirable to buy everything new. First of all, you will need to acquire refrigerators, and for each type of product separately. Fish and meat should not be stored in the same unit. You will also need a special one. It will not be superfluous to have a dough mixer, it will not hurt to have and You will have to buy several more tables, also specially designed for making pizza, plus various furniture for the hall, dishes and other trifles. You will also need to take into account the costs of the form for employees.

Staff

As for this issue, the main thing here is that the waiters are well-trained, and the chef is a chef, in the full sense of the word from the point of view of culinary art in general and competent pizza preparation in particular. In general, it is not recommended to consider candidates for neighbors, students, temporarily unemployed and other similar workers. Hire only qualified personnel with appropriate education.

Advertising

To promote your establishment, you need to use all the methods available for this. Own website, advertising on radio, television, in newspapers, on poles, after all. There is a possibility - place hint signs that will lead visitors to the doors of your pizzeria, hire students so that you don't be greedy. Carry out all sorts of promotions, arrange free children's parties, because children love pizza no less than adults. If not more. Over time, grateful customers will bring new visitors with them - the effect of word of mouth will work.

Conclusion

So, what conclusions does the above pizzeria business plan allow us to draw? The forecast for this type of activity, one might say, is quite favorable. With a competent approach, a correctly drawn up business plan and the availability of a certain amount of money, you can create a completely viable enterprise. Yes, of course, the competition in the market is quite high, but this does not mean at all that some can sell pizza, while others will fail. At first, you can try your hand at organizing a small pizzeria that delivers to your home, then expand and open a mini-cafe, and then completely swing at a restaurant. The main thing is to believe in yourself and have the initial capital. And you will need at the start - depending on the chosen pizzeria format - from fifteen to two hundred thousand dollars.

Illustrations

andrey Smirny

kristina safonova

Everyone knows the Italian national dish in the form of a round open flatbread with tomatoes and mozzarella cheese. And although the pizza boom is long gone, there are more and more pizzerias every day. Recently opened a pizzeria Scrocchiarella from the founders of the Lukovka network, Pavel and Anastasia Sidorov. Pavel Kosterenko, co-founder of Friends Forever Company and creator of the Local Band Group, opened the Studio pizzeria in the Kuntsevo Plaza shopping center. And in March, the third restaurant People & Pasta by Yuriy Murashko appeared.

The city's quirky pizza began with Isaac Correa, who opened the Montalto Pizzeria in 2011, named after his friend and pizza fan Lenny Montalto. Today in Moscow it is difficult to surprise with pizza: there are classic ones on thin dough, lush ones with burnt spots, and vegan ones on black dough. To understand when there is an author's masterpiece on the plate, and when there is a nightmare of an Italian, The Village talked to Moscow pizza makers and found out what pizzas are, how they are prepared and what can never be found in a recipe.

History

A dish similar to pizza existed even among the ancient Greeks and Romans: it was a bread with meat, cheese, olives and vegetables. The prototype of modern pizza appeared in Naples in 1522, when tomatoes were brought to Europe. And already in the 17th century, special people - pizzaiolo - prepared pizza for Italian peasants. In the late 19th century, Italian settlers brought pizza to Chicago, from where it spread throughout the states.

Dmitry Zotov

The main difference between Italian and American pizza is the filling. There are no unacceptable ingredients for American pizza: they even have pasta pizza. Italians are more conservative: they never add Peking duck or other unconventional foods to pizza. The thickness of the dough is also important: for example, in Chicago there are simply huge pizzas, the thickness of the dough sometimes reaches 6 centimeters. In Italy, the dough is different: in Naples it is thick, in Tuscany it is thin. In general, American pizza is a variation of the Neapolitan pizza that Italians brought with them to North America. Interestingly, in the United States, slice pizza is served in triangular slices, and in Italy - square.

Alexey Gordila
the chef of the pizzeria Montalto

All pizza is divided according to the thickness of the dough: thin ("Sicilian"), thick ("Brooklyn") and flaky. Traditionally, the shape of the pizza is round, there are also rectangular ("Roman") and closed ("Calzone") options. As a rule, Italian pizza is prepared on a thin crust and only from products that are combined with each other. The American version, thanks to its yeast base, is thicker and has loose, lush edges. American pizza uses all the ingredients on hand: barbecue chicken, bacon, or ham are often added.

Dmitry Vlasov
chef of Bontempi pizzeria

The south and north of Italy differ in recipes. In general, for Italians there is only pizza "Margarita", it got its name from the wife of the Italian king - Margarita of Savoy. Her recipe is simple: good cheese (usually mozzarella), delicious sauce and fresh basil. Every Italian, even coming to us, eats only this pizza. I have never worked with American pizza. I only know that it is quite large, fat - roughly speaking, a pie.

Yuri Lavrenov
senior Chef at Studio Pizzeria

Italian pizza is prepared on thin crust and without sides. American is distinguished by its thick and lush sides. An Italian pizza will never have pepperoni. It's hard to spoil the American one: you can add anything you want to it.

Dough

The dough should be crispy, airy, light. Classic pizza dough is made from flour, natural yeast or sourdough, salt and water. Adding olive oil - controversial issue... For example, traditional Neapolitan pizza doesn't have it. Flour is one of the most important ingredients. It is recommended to use Italian grade 00 flour, since Russian flour is not suitable due to the grinding and percentage of gluten. For flour, Italians use softer grains, which allow the dough to pull harder, it does not tear and becomes more elastic. The dough is kneaded by hand and then rolled out in a thin layer - usually up to one and a half centimeters.

Alexey Gordila
the chef of the pizzeria Montalto

Pizza preparation depends on the dough: the thin "Sicilian" dough is rolled out with a rolling pin, and the "Brooklyn" yeast dough is rolled by hand to make the edges lush. In Montalto we roll out all the dough by hand, so it absorbs the warmth of the pizza maker's hands and becomes tastier. Add water, sugar, yeast and butter to the dough, and then mix everything thoroughly. Italian pizza is prepared only with olive mala, while in American pizza it is sometimes replaced with vegetable. Some pizza makers throw the cake into the air - this is how the dough is formed and oxygenated.

DMITRY VLASOV
chef of Bontempi pizzeria

Everyone has their own dough recipe. But the base is always water, yeast, flour, olive oil and sea salt. Depending on the technique, you can add or remove something. For example, eggs are added to make the dough crisp.
At Bontempi Pizzeria, we roll out the dough by hand. We do not throw it up, as the premises do not allow. In general, the dough is thrown for show-off and in order to shake off excess flour. We do the latter in a more relaxed way. In addition, our dough is thinner than the classic version, so it turns out to be more fluffy.

Filling

After the dough is covered with tomato sauce, almost any fillings can be added. Depending on the size of the pizza, the amount of dough and filling varies, but the ratio of the ingredients remains approximately the same.

Alexey Gordila
the chef of the pizzeria Montalto

In addition to traditional Italian recipes, there are many options for making pizza. Chefs all over the world give pizza their own flavor, using local ingredients in classic recipes. In general, each region has its own recipe. For example, Italian Caprichoza with tomatoes, mozzarella, mushrooms, artichokes and olives, or the classic American Hawaiian pizza with bacon, mozzarella and pineapple.

I think the perfect combination is more crunchy dough and a little less filling and sauce. Montalto is very attentive to the choice of products, they work only with proven russian suppliers... We use blanks, since the dough for "Brooklyn" pizza must be infused for at least three hours; besides, making sauces - one of the main ingredients - takes a lot of time. The most popular pizza in our country has an unusual name "Under the Blanket". In it - airy thick "Brooklyn" dough, sour cream-mustard sauce, covered with slices of smoked salmon.

Dmitry Zotov
chef of Zotman Pizza Pie

Everyone decides for himself how to make the ratio of dough and filling. Of course, common sense must be present. It must be remembered that pizza should not only be tasty, but also convenient to eat. The most popular pizza at Zotman is with lamb and cumin. I think this can be explained by its bright, but at the same time very familiar flavor combination. We purchase ingredients from different countries: some Russian, some imported. By the way, in Russia they have now begun to make the right flour, which we actively use.

Yuri Lavrenov
senior Chef Studio

For American pizza, we use 350 grams of dough and about 200 grams of filling. And for Italian - 200 grams of dough and about 150 grams of filling. The ingredients for the dough and fillings have to be ordered in Italy: cheeses, olive oil, flour. You can order, even despite the sanctions, but prices bite. We try to make visitors feel less like this. In our pizzeria, the American Grant pizza is most often taken, it includes tomato sauce, cheese, Parma ham, Parmesan and arugula. Everyone likes it because of the tender ham we bring from Italy. Italian pizza is not that popular. Basically they take "Itali-pizza", it is with beef tartare, teriyaki dressing and arugula.

Dmitry Vlasov
chef of Bontempi pizzeria

We only import from Italy those ingredients that are not subject to sanctions - for example, flour. And we are looking for gastronomic wonders here. We do not run around the markets, different companies come to us and offer their products. It used to be the other way around. Naturally, we make pizza blanks, but not more than half a day. At the exit, the pizza turns out to 400 grams: usually the filling is slightly more than the dough.

Oven

Classic pizza is baked in a special Pompeian wood-fired oven. It has the shape of a dome in the form of a hemisphere, where heat from the fire gets and heats up the entire furnace. The Pompeian oven cooks pizza in just 90 seconds. Electric cooking will take about ten minutes.

Dmitry Zotov
chef of Zotman Pizza Pie

There are three types of stoves: electric, wood-burning and gas. Gas and firewood are almost identical, just gas is more economical. These ovens are best used to cook American and Neapolitan pizzas. But the electric oven is suitable for thin-crust Tuscan pizza.

Alexey Gordila
the chef of the pizzeria Montalto

I always stick to the correct preparation of pizza, which is why Montalto has a wood-fired oven with a baking temperature of 400-450 degrees. It gives the pizza not only a natural flavor, but also a little soot and a unique crispness. Pizza with charred edges is bad, but crunchy, crispy and rosy is the norm.

Yuri Lavrenov
senior Chef Studio

We cook pizzas in a wood-fired oven at 280 degrees. Wood-fired pizza turns out to be more flavorful and crisp on the sides. Pizza cooked in an electric oven is significantly paler. Sometimes burnt edges are specially made on pizza. To understand whether this was done on purpose or by mistake of the cook, you need to look at the bottom of the pizza: if it is black, then the dish is burnt.

Dmitry Vlasov
chef of Bontempi pizzeria

We cook in an electric oven at a temperature of 300-320 degrees. Nowadays wood stoves are in vogue. But from the point of view of the impact on human health, it is worse, since there is a lot of soot in it. In terms of safety, it is also inferior to electric. Sure, wood-fired pizza has a special flavor, but it doesn't smell. good products - I do not see the point in this.

Tomatoes, mozzarella, parmesan, anchovies, olive oil, oregano and basil

Pizza "Caprichoza"

Tomatoes, mozzarella, mushrooms, artichokes, green and black olives

Pizza "Regina"

Tomatoes, mozzarella, mushrooms, ham, oregano
(sometimes black olives are added)

Pizza "Four cheese"

Four different types of cheese

Pizza "Four seasons"

The common ingredient is tomatoes. The pizza is divided into four parts: spring (olives and artichokes), summer (salami and black pepper), autumn (mozzarella), winter (mushrooms and boiled eggs)

Pizza "Diabola"

Salami, hot Calabrian pepper

Sicilian pizza "Sfinchione"

Anchovies, pecorino cheese with sauce. Has a square shape

Pizza "Calzone"

Ricotta, ham, mushrooms, mozzarella, parmesan, oregano. Closed pizza.

American

"New York" pizza

Similar to Neapolitan, mozzarella, Romano cheese, basil, hot peppers, oregano.
Thin crispy dough

Pizza "Hawaiian"

Ham / Canadian bacon, pineapple, mozzarella

"Greek" pizza

Feta, olives, oregano. Thick dough

"Chicago" pizza

Ingredients in reverse order: mozzarella, filling of your choice, tomato sauce with herbs, parmesan. Thick dough with high sides

Brooklyn pizza

Rough with crispy edges. The filling can be both traditional and original.