Everyone knows that homemade pizza tastes much better than store-bought pizza. Especially if all its components: dough, and - do it yourself. Today we will show you how to make simple pizza dough.
Simple yeast-free pizza dough
Ingredients:
- egg – 2 pcs.;
- flour – 2 tbsp;
- butter – 1 teaspoon;
- milk – 140 ml;
- salt - a pinch.
Preparation
Break the chicken eggs into a bowl with high walls and beat them with a mixer. Then pour warm milk and olive oil into them. Sift the flour separately, and then add it gradually egg mixture, in small portions. Knead the dough for about 10 minutes. Next, we form it into a ball and place it in a bowl greased with oil. Leave to rest for 15 minutes. That's it, after a while your quick and easy pizza dough is ready!
Simple pizza dough with water
Ingredients:
- flour – 2 tbsp;
- filtered water – 0.5 tbsp.;
- vegetable oil – 2 tbsp. spoons;
- egg – 2 pcs.;
- salt.
Preparation
Sift the flour and salt into a bowl, and in another bowl beat the eggs with a mixer. Then add filtered water and vegetable oil. The resulting mixture is gradually introduced into the flour, stirring constantly. Then knead the mixture thoroughly, adding a little flour if necessary. Next, transfer it to a bowl, cover with a clean towel and leave for 30 minutes. When the time is up, ready dough Roll out with a rolling pin, place on a greased baking sheet and fill with any filling to your taste.
Simple and tasty pizza dough with mayonnaise
Ingredients:
- kefir 3.2% – 0.5 l;
- fine sugar - 1 tbsp. spoon;
- Lenten mayonnaise – 2 tbsp. spoons;
- flour – 3 tbsp;
- egg – 2 pcs.;
- baking soda – 1 teaspoon;
- fine salt - a pinch.
Preparation
In a small bowl, mix soda with kefir, add mayonnaise, add salt, sugar and add whisked eggs. Mix everything thoroughly until smooth. Next, add flour in small portions and knead the dough. It should turn out soft, plastic and in thickness resemble thick rustic sour cream. Then we coat the baking sheet with oil, lay out the dough, level it and fill it with any filling to your taste.
Simple pizza dough with kefir
Ingredients:
- kefir 3.2% – 1 tbsp.;
- flour – 350 g;
- baking soda - a pinch;
- fine salt - to taste;
- egg – 2 pcs.;
- butter – 50 g.
Preparation
Chicken eggs beat with a mixer with a pinch of salt until fluffy foam forms. Throw a pinch of soda into the kefir, previously quenched with table vinegar. Melt the butter, cool slightly and add to kefir. After that, combine it with the eggs and gradually add the sifted flour. Gently mix everything until a homogeneous consistency is obtained. As a result, you should have a dough similar to that for pancakes - dense enough, but not so thick that you need to roll it out with a rolling pin.
Ingredients:
Preparation
Heat the water until lukewarm, put it in fresh yeast and place the mixture in a warm place for 10 minutes. Next, pour in the vegetable oil, stir with a spoon and pour everything into the sifted flour. Knead a simple pizza dough, wrap it in film and leave it warm for about 30 minutes. During this time, it will rise well and approximately double in volume. Next, roll it out on the kitchen table and move on to preparing the filling.
Even though pizza is traditional Italian dish, she managed to firmly enter the menu of Russians. Today, without pizza, it’s hard to imagine a hearty breakfast, a youth party, a quick snack, a picnic in nature, or friendly gatherings in big company. If pizza was initially considered a food for the poor, today it is a dish that is eaten with equal pleasure by both ordinary housewives and millionaires.
You can order ready-made pizza in a cafe or buy it in a supermarket, but there is nothing tastier than homemade pizza made with your own hands. Classic Italian pizza has a thin crust and juicy filling. The main components of this dish include tomato sauce and cheese, and the remaining components - mushrooms, meat, ham or seafood - are added as desired.
To ensure that the result does not darken your expectations, you should remember the basic rules for preparing authentic Italian pizza. Pizza dough should be prepared in advance so that it has time to rise well. Longer fermentation times help the dough expand in volume and also make it taste sweeter. You should not be fanatical about kneading the dough: this should be done only until it reaches the required consistency - it will no longer be sticky and will stretch well. Over-kneading the dough can cause the finished pizza to be very fragile.
Before rolling out the dough, let it sit in a warm place until the dough becomes soft and pliable. Some professionals believe that the pizza base should be partially prepared in advance. In this case, you need to lightly bake the rolled out dough in the oven, then put the filling on it and bring it to readiness. This is done in order to avoid overcooking the filling and burning the cheese, since the dough takes much longer to prepare.
To achieve the perfect crispy crust, it is best to use high protein bread flour. If your goal is a pizza with a soft, fluffy base, you'll need to add more water to the dough or use less flour. Wetter dough will result in a softer crust. In this case, it is better to use low protein flour.
Avoid using expensive ingredients - always use easily accessible ingredients for the filling, such as ham, minced meat, sausages, mushrooms, vegetables, etc. To save more money, use ingredients you already have in the refrigerator, such as leftover sausage from breakfast. The ingredients for the filling must be fresh. Remember that canned and wet foods tend to make the pizza soggy. To prevent this from happening, try to remove excess water from such products.
Never skimp on the sauce, as it determines the final taste of the pizza and helps make the toppings juicier. Sauce made from tomato paste, which is almost always at hand - it is undoubtedly very quick and convenient, but don’t be lazy to prepare the sauce from fresh tomatoes and spices, which can really enrich the taste of the pizza. If you have Mozzarella cheese good quality, do not “bury” it under other ingredients, but place it on top. Remember that not every filling is suitable for different thicknesses of dough. Thus, thin crispy dough is best suited for meat and vegetable fillings, while for making pizza stuffed with several types of cheese it is better to use thick crust, which will support the melted cheese mass well.
If you like your pizza juicy, you can add some chopped onion to the topping. Pizza should be served as soon as it is cooked, before the cheese hardens. Chilled pizza can be reheated in the oven or microwave, but freshly made pizza is best served as nothing beats the aroma of fresh baked goods. Watch the pizza as it bakes in the oven from time to time, especially towards the end of the cooking time. It can quickly go from half cooked to overcooked in those last few minutes.
Cutting a pizza with a bad knife can destroy the toppings and make the pizza unappealing, reducing the overall pizza experience. In this case, it is best to cut the pizza with special sharp scissors as soon as you take it out of the oven. It is better not to delay with this matter, since as the pizza cools, the dough will harden and will be more difficult to cut. Thanks to cutting with scissors, the cheese will stay in place and the filling will not fall apart.
Secret delicious pizza The beauty of home-cooked food also lies in the drinks you serve with this appetizer. Remember that overly sweet drinks, coffee drinks, and carbonated drinks can overpower the flavor of the pizza. The best options in this case they will become green tea, mineral water, tomato or Orange juice, dry wines and beer. By following all these simple tips, be sure that all your culinary efforts will not be in vain and will be rewarded with compliments and admiration from loved ones and guests.
Recipe yeast dough pizza requires active dry yeast. Make sure the yeast is fresh and the expiration date on the package has not expired. You can use all-purpose flour to make the dough, but specialty bread flour contains more gluten than regular flour, which helps create a crispier pizza crust.
Ingredients:
1.5 cups warm water
1 package of dry yeast
3.5 cups flour
2 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon sugar
Preparation:
Pour the yeast into warm water and leave for 5 minutes to dissolve. Add flour, salt, sugar and butter. Knead elastic dough by hand or using a mixer fitted with a dough hook. If the dough seems too sticky, add more flour.
Brush the dough with oil, cover with plastic wrap and leave in a warm place until it has doubled in size. Usually it takes 1-1.5 hours. You can leave the dough for large quantity time - this will only improve the taste of the pizza. Alternatively, you can heat the oven to 65 degrees, turn it off and place the bowl of dough in the heated oven, allowing the dough to rise.
Making pizza dough traditional way using yeast takes some time, during which the dough should increase in volume. Yeast-free dough perfect for pizza when you don’t have any time to wait for the dough to rise. This dough is very simple to prepare, and homemade pizza based on it turns out incredibly tasty.
Ingredients:
2 cups of flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
6 tablespoons vegetable oil
Preparation:
In a large bowl, mix all ingredients until the dough no longer sticks to the sides of the bowl. Place the dough on a greased baking sheet and form thick edges that will hold the filling. Add the toppings and bake the pizza at 220 degrees for about 15 minutes.
The key to great pizza, of course, is delicious dough. While some people prefer a soft, fluffy base, just as many people love a thin, crispy crust. Thin pizza dough means it doesn't need extra time to expand, so it's ready in minutes. The dough prepared according to the recipe below has a crispy crust, but at the same time is quite plastic.
Ingredients:
2 cups of flour
3/4 cup warm water
1 teaspoon dry yeast
1.5 teaspoons salt
2 teaspoons Italian herbs
Preparation:
Dissolve yeast in water. Add flour, salt, italian herbs and stir. Place the dough on the table and knead into a smooth, elastic dough for about 5 minutes. If the dough sticks too much to your hands and countertop, like chewing gum, add additional flour, 1 tablespoon at a time. Place the dough in a bowl and cover with a clean kitchen towel while you prepare the filling.
When ready, divide the dough into two parts and form each part into a large disk. The dough should have a thickness of no more than 6 mm. To obtain a very thin base, the dough must be rolled out with a rolling pin. If the dough starts to shrink back, let it sit for 5 minutes and then continue rolling.
Place the dough on a baking sheet lined with parchment paper. Bake at 220 degrees for 4-5 minutes. Remove the dough from the oven, add the filling and bake for another 6-8 minutes.
Pizza with sausage, cheese and tomatoes - classic recipe, familiar to many. If you have practically nothing on hand except a piece of sausage, tomatoes and cheese, this recipe will be a real lifesaver for you. Using this recipe as a base, you can create your own version of this wonderful treat by adding mushrooms, olives, Bell pepper or corn.
Ingredients:
For the test:
1.5 cups flour
2 teaspoons dry yeast
1 teaspoon sugar
0.5 teaspoon salt
1 glass of warm water
For filling:
5-7 tomatoes
200 g cheese
200 g sausage
Preparation:
Knead the dough by mixing warm water with butter, sugar, salt and yeast and adding flour at the end. Form the resulting dough into a ball, cover with a towel and place in a warm place for 15-20 minutes. When the dough increases in size, divide it into two parts - you will get two pizza bases with a diameter of 25 cm. Roll out the dough and place it on a baking sheet.
Cut two tomatoes into slices and chop the rest with a knife or using a blender. If you add a little hot pepper or adjika, the tomato sauce will be more piquant. Brush the resulting sauce onto the dough.
Divide the grated cheese into two parts. Sprinkle one part of the cheese onto the base with tomato sauce. Place sliced sausage and tomato slices. Sprinkle the remaining cheese on top and bake the pizza in an oven preheated to 180 degrees for about 10 minutes.
It is rare to meet a person who refuses homemade pizza, because homemade pizza is always a tasty and original treat every time, the filling of which can be constantly varied depending on preferences and the contents of the refrigerator. We invite you to prepare juicy pizza with chicken filling.
Pizza with chicken, tomatoes and ketchup
Ingredients:
For the test:
2.5-3 cups flour
1 glass of warm water
1 teaspoon dry yeast
50 ml vegetable oil
1 teaspoon sugar
0.5 teaspoon salt
For filling:
200 g boiled chicken fillet
2 tomatoes
1 bell pepper
1 onion
150 g cheese
2 tablespoons ketchup
greens to taste
Preparation:
Dissolve the yeast in warm water with sugar and salt. Mix well. Gradually add flour, the amount of which depends on its quality and type. Knead soft yeast dough. Leave the dough in a warm place until it doubles in size.
Roll out the dough into a thin layer, the thickness of which should not exceed 3-4 mm. Coat the surface of the dough with ketchup using a spoon or your hands. Place chicken cut into thin strips, onion sliced into rings, chopped bell peppers and tomatoes cut into slices or cubes. Sprinkle grated cheese on top.
Bake the pizza in an oven preheated to 190-200 degrees for about 10 minutes, until the cheese is melted and lightly browned.
The right pizza is the perfect combination of dough and toppings. The recipe for pizza with mushrooms and tomato sauce is just that case. This pizza has a thin crispy crust, required quantity mushrooms and an excellent combination of spices - all these components turn an ordinary snack into a delicious one Italian pizza worthy of compliments. It is worth noting that no store-bought tomato sauce can compare with homemade sauce made with your own hands. Try making the sauce according to our recipe and you will be delighted.
Pizza with mushrooms and tomato sauce
Ingredients:
For the test:
3 cups flour
25 g fresh yeast
1 glass of warm water
1 tablespoon sugar
1 tablespoon salt
8 tablespoons vegetable oil
For filling:
2 medium champignons
6 olives
1/4 cup canned corn
100 g Mozzarella cheese
For the tomato sauce:
3-4 tomatoes
1 tablespoon vegetable oil
1 clove of garlic
1 teaspoon sugar
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
0.5 teaspoon paprika
salt and ground black pepper
Preparation:
In a large bowl, mix flour, salt and sugar. Add yeast dissolved in water to flour along with butter and mix. Cover the hand-kneaded dough with a towel and leave for 1 hour to increase in volume.
Meanwhile, make the tomato sauce. Remove the skin from scalded tomatoes. Rub the vegetables through a fine sieve, pass through a meat grinder or chop using a blender. Fry the minced garlic in oil for a few seconds and then stir in the paprika and mashed tomatoes. Add sugar, spices, salt and pepper. Bring to a boil, reduce heat, cover and cook for about 10 minutes.
Preheat the oven to 200 degrees. Divide the dough into 2 parts. Form each piece into a ball and then roll it out into a circle about 30cm in diameter. Place the dough on a greased baking sheet and brush with tomato sauce. Add chopped mushrooms, chopped olives and corn kernels. Sprinkle grated cheese on top and bake for 15-20 minutes.
As you can see, homemade pizza is not that difficult. If you follow our simple tips and using only fresh ingredients, your homemade pizza is sure to be a culinary hit. Experiment!
Whatever the pizza is - homemade, or prepared by a pizza master, with sausage or mussels, with Parmesan or mozzarella, in any case, the quality of the dough, the base for the pizza, is the most important!!!
The quality of the test is the key to success. You can overdo it with the filling, you can add too little Parmesan, and the pizza will still turn out too early, maybe not as good as you would like, but still delicious.
But if you make a mistake with the dough, you will have to throw away the pizza.
For most people I know, the difficulty in making homemade pizza lies in the preparation of the dough.
But the dough, oddly enough, is the simplest part of the pizza. Pizza dough is made while the filling is being invented.
Pizza dough. Guaranteed result
Ingredients (1 pizza 34 cm)
- Premium wheat flour 2 cups (260 g)
- "Fast" yeast 5 g
- Salt 1/3 tsp.
- Sugar 2 tsp.
- Olive oil 2-3 tbsp. l.
- In Italy they use flour from durum varieties wheat. This kind of flour is rare here, so I suggest using wheat flour coarse, millstone, ground together with the shell or regular flour top quality.
- There are 130 grams in a glass of flour, this is confirmed by cookbooks and my own measurements. For a pizza with a diameter of 34 cm, about 250 grams of flour is enough. Those. two almost full glasses.
- Be sure to sift through a sieve. There are often a lot of interesting things in flour - lumps, pebbles, remnants of wheat shells. They need to be weeded out and thrown away.
Be sure to sift the flour through a sieve
- Add dry “fast” yeast to the flour. Add 1/3 tsp. fine salt "extra". Add 2 tsp. sugar (without top).
Add salt, sugar and yeast to flour
- Stir with a fork until the yeast, salts and sugar are evenly mixed into the flour.
- Pour plain water into a glass - 160-170 ml. Place a glass of water in the microwave for 10-12 seconds so that the water warms up a little.
- Add 2-3 tbsp to water. l. the best best wishes olive oil. Mix. Pour water into the mixture and stir until smooth.
Mix water and olive oil, add to flour
- Knead the dough - it will be slightly sticky and very soft. Add flour little by little and knead the dough until it stops sticking to your hands. Roll the dough into a ball.
Transfer the dough to a small, clean, dry bowl and cover with a clean linen napkin.Knead the dough - it will be slightly sticky
- The consistency of the dough is soft and elastic, stretches very well.
The consistency of the dough is soft and elastic, stretches very well
- Place the dough in a warm place for 40-45 minutes.
The dough should rise
- After the dough has risen, knead it and stretch it into a cake 5-7 mm thick. It is better not to roll out with a rolling pin, but to stretch the pizza dough with your hands onto a baking sheet.
- Grease a pizza pan with olive oil and stretch the dough onto it. Press the edges inward to create a border.
- The rolled out dough is thin, let it rise. Thickness ready dough in pizza will be determined by the degree of rise of the dough directly on the pan - from thin as a chip to fluffy. Strictly to your taste.
- Prick the dough with a fork, otherwise it will rise into a dome during baking due to the steam.
Pizza is a dish that is equally loved by both adults and children. The filling for it can be prepared from almost any leftover food in the refrigerator - a piece of cheese, a couple of slices of sausage, sausages, tomatoes, pickles, olives, onions, etc. But the pizza dough is kneaded strictly according to the chosen recipe. The taste of the finished treat primarily depends on it.
The huge number of pizzerias in every city suggests how popular the dish is, but not every housewife knows how to approach the dough for such baking. In fact, it is prepared quite simply from following products: 480 g flour, 1 tsp. salt, 310 ml of clean drinking water, 2 tsp. quick yeast, 3-4 tbsp. olive oil.
- Dry yeast is poured into the flour, water and oil are added. It is advisable that the products are not cold.
- The above ingredients are mixed soft dough, which is covered with film and sent in a warm place for 40-50 minutes.
- Next, you can begin to form the base of the dish.
From the specified number of components you will get three bases with a diameter of about 33 cm.
Cooking without adding yeast
Even if the cook does not have yeast on hand, this will not prevent him from delighting his family with juicy fragrant pizza. Other ingredients will be used: 420 g of flour, a pinch of fine salt, 45 g of creamy margarine, 110 ml of ice water, a pinch of sugar.
- First, the flour is sifted onto the table in the form of a low slide.
- A depression is made in its center into which salty water is poured. cold water. The ingredients are carefully mixed with a knife. The result should be a homogeneous steep mass.
- After 1.5 hours of rest under a towel in the cold, the dough is removed, rolled out and pieces of margarine are placed in the middle.
- The mass is pinched together like an envelope, sprinkled with flour and rolled out thinly (seam side down).
- After folding the dough three times, it is rolled out well again with a rolling pin.
- The folding and rolling procedure is repeated again.
- After another 1 hour in the cold, the mass is ready for making pizza.
This yeast-free pizza dough will allow you to prepare a thin, crispy treat with any topping.
On kefir
The simplest dough is prepared very quickly. This is facilitated by the joint work of yeast and lactic acid bacteria from kefir. Besides dairy product(130 ml), take: ½ small spoon of quick yeast, a pinch of salt, 200-220 g of flour, 6-7 g of granulated sugar.
- Kefir is slightly heated, all the dry ingredients are poured into it (only 1/3 of the flour).
- After thoroughly mixing with a whisk, the mass should stand until obvious bubbles appear on its surface.
- Next, you can add the remaining flour and start kneading the kefir pizza dough.
- As a result, it should easily lag behind your fingers.
The dough rises perfectly, so for cooking thin pizza, you need to roll it out as carefully as possible.
Yeast pizza dough
This dough will infuse for at least 1.5-2 hours, so you need to knead it in advance. To do this, you should prepare the products: 520 g wheat flour, 2 tbsp. salt, 320 ml drinking water, ½ tbsp. quick yeast, 1 tsp. granulated sugar.
- Approximately 90 ml is poured from the heated water, in which the yeast and sugar are dissolved. Under cling film The dough will rise for a few minutes. When the mixture bubbles, you can continue working with it.
- The flour is sifted a couple of times, salted and poured into the yeast mixture.
- After thorough kneading, you should get an elastic dough that easily comes off your fingers. If necessary, you can add more flour or liquid.
- In a warm place, the mass is infused for at least 1.5 hours. After kneading, you can turn it into a pizza base.
You can store this yeast dough in the freezer for a long time.
Lenten option on water
The main secret of the mass under discussion lies in its thorough long-term mixing. You'll have to do a lot of manual work. The recipe uses: 120 ml of boiled chilled water, 1.5 tbsp. flour, 4-5 tbsp. olive oil, salt.
- It is very important to thoroughly sift the flour into a wide bowl. It is advisable to do this a couple of times.
- Add a pinch of salt to the sifted flour, black if desired ground pepper, as well as water and oil.
- First, the mass is kneaded with a spoon, then it is laid out on the table and thoroughly kneaded with your hands. This should be done for at least 10-12 minutes.
- The resulting dough is rolled into a “bun”, wrapped in cling film and refrigerated for 45-55 minutes.
To prepare the pizza, the mass is rolled out to a thickness of approximately 5-7 mm, brushed with the chosen sauce and sprinkled with toppings.
Thin dough for Italian pizza
This kind of dough is especially popular among chefs. After all, it allows you to prepare a treat like in the most famous pizzerias in Italy. The recipe includes: about 4 tbsp. white flour, 2.5 small spoons of quick yeast, 1.5 tbsp. drinking water, a pinch of granulated sugar, 1.5 tbsp. quality olive oil, a pinch of fine salt.
- At the first stage, the water is heated, sugar and yeast are dissolved in it. Next, you need to let the components wake up and start working. This will take 5-7 minutes.
- While the dough is being prepared, olive oil, salt, and sifted flour are mixed in a separate bowl. Already at this stage you can add a pinch of oregano.
- Both masses are combined and mixed.
- The result will be a thick, non-sticky dough, which, after greasing with olive oil under cling film, will infuse for about 1.5 hours next to a heat source.
On the rolled out thin dough the filling and sauce are laid out, and the treat is baked in the oven until cooked.
How to cook with milk?
With a milk base, pizza always turns out very filling. It’s great if you can take a homemade product. But store-bought milk is fine (1 glass). In addition to this, the following will be used: a raw egg, 1/3 tsp. baking soda, 12-14 tbsp. wheat flour, 1 small spoon of salt.
- Beat the egg well with salt. A stable foam should appear on the surface of the mass. You can use a mixer or a special blender attachment for this.
- Next, milk at room temperature is added to the mixture and baking soda. There is no need to extinguish the latter.
- After thoroughly kneading, the dough will need to rest for a while. 12-15 minutes is enough.
- At this time, you can prepare the filling, for example, chop tomatoes and pickled cucumbers, fry champignons with onions, cut smoked sausages, grate cheese.
- The baking dish is greased with any oil or fat, the dough is poured into it, and the selected additives are laid out on top.
- The food will be baked for only 15-20 minutes in a hot oven (at 200-220 degrees).
Before adding the filling, you should grease the resulting quick dough for pizza with ketchup with Provençal herbs or any other favorite sauce.
Fluffy pizza dough
A fluffy version of the dough allows you to prepare the so-called “American” pizza. It turns out thick, satisfying and appetizing. Absolutely any filling will suit this dish. And for the test you need to prepare: 320 ml of clean drinking water, 1 tsp. sugar, 440 g of premium white wheat flour, 2 small spoons of quick yeast, a pinch of salt and the same amount corn starch, 30 ml olive oil. How to make pizza dough fluffy is described in detail below.
- It is best to use available kitchen equipment during the kneading process. For example, a mixer, food processor or blender with a special attachment. This will make the housewife's work much easier.
- Warm (but not hot!) drinking water is sweetened and combined with yeast. The resulting mixture is left for several minutes.
- In a deep bowl, mix olive oil, salt and all the flour (pre-sifted).
- The two masses are combined and mixed well. Depending on the quality of the flour, you may need a little more of this ingredient. The main thing is that the dough comes out elastic and quite soft.
- The mass should lie in a warm place for about 2 hours until it significantly increases in size.
Crispy and tasty recipe with dry yeast
This is another one Italian recipe. Most likely, immediately after the first test he will go straight to cookbook housewives. The recipe includes: 460 g 1st grade flour, 12 g salt, 4 g quick yeast, 40 ml extra virgin olive oil, 1 tsp. granulated sugar, 330 ml of warm drinking water.
- The ideal temperature for the liquid used is 30-40 degrees. In hotter liquids, yeast often dies. Salt and olive oil are mixed in water.
- The flour is sifted into a wide bowl, combined with fast yeast and granulated sugar. After thorough mixing, the dry ingredients are laid out in a mound, into the center of which heated water with oil and salt is poured.
- Mix the two types of components by hand until smooth. In a container generously dusted with flour, the dough is covered with film and placed in a warm place to proof. To do this, you can send it to an unheated oven with the light on.
- When the mass has approximately doubled, it’s time to roll out the pizza dough.
It is important not to forget to make low sides on the base so that the sauce and filling do not leak out.
Puff yeast dough
Pizza made from puff pastry is especially tasty - crispy, thin, tender. And it is prepared very simply, using the following ingredients: raw egg, 2 tbsp. white flour, 1/3 tsp. salt, half a standard pack butter, 1 tbsp. granulated sugar, 1.5 tbsp. cow's milk, 25 g fresh yeast.
- To begin with, fresh yeast, previously removed from the refrigerator, is diluted in slightly warmed milk.
- Sugar is poured into the resulting mixture, an egg is poured, and salt is added.
- The flour is carefully sifted through a sieve. You may need to repeat this procedure several times.
- The flour is sent to the milk mixture.
- The dough is kneaded first with a spoon, then with your hands.
- Lastly, liquid butter is sent into it.
- The mass, kneaded until smooth, is left warm for 2.5-3 hours. During this time, it should increase significantly in volume.
- The risen dough is divided into 3 parts. Both are rolled out and stacked on top of each other. The layer is folded 4 times. Again you need to roll it out and divide it into three pieces. The procedure is repeated at least 4-5 times.
Pizza is a dish that can be prepared in a matter of minutes. The filling can be anything, but the most important thing is to prepare a tasty dough. The correct recipe for pizza dough is the same as in a pizzeria - thin, aromatic, easy to prepare. And several such recipes are presented in our selection.
Classic yeast pizza dough can be prepared using the recipe below. In this case, the base turns out to be similar to the one prepared in pizzerias.
- flour - 350 gr;
- water - 200 ml;
- yeast - 8 g;
- sugar - 1 tbsp. l.;
- salt - 1 tsp;
- olive oil - 40 ml.
Sift the flour into a deep bowl, where the dough will subsequently be kneaded. Add yeast to it and mix a little with a spoon.
Separately dilute sugar and salt in water, stirring until they are completely dissolved. Then add the oil and mix a little.
Pour the liquid mixture into the flour mixture and mix with a spoon or spatula. When the ingredients are sufficiently mixed and a more uniform structure begins to form, we begin kneading with our hands. Then place it on the work surface, continuing to knead the dough by hand. We form a ball out of it, cover it with a waffle towel and leave it to brew for half an hour, rise a little.
If the dough does not fit well, you need to heat it to 30 degrees, or add a portion of fresh yeast.
Thin dough for Italian pizza
Thin pizza dough can be prepared according to the Italian pizzaiolo recipe. This requires few ingredients, and most importantly, they are easy to obtain, and the recipe does not use unusual products.
- lukewarm water - 500 g;
- live yeast - 3 g;
- salt - 2 table. l.;
- cold pressed olive oil - 50-70 ml;
- flour - 900 gr.
Combine water, yeast, salt and oil using a mixer or automatic dough kneader. When the liquid ingredients turn into a homogeneous liquid, begin to gradually add flour, one spoon at a time. When the dough is kneaded, place it on the table and knead by hand until it becomes homogeneous and smooth.
Divide the finished dough with a knife into pieces of approximately 250 grams. These will be blanks, they need to be rolled into a ball. Leave to rise for a while and then roll out into round bases.
On a note. You can freeze extra dough balls.
Cooking with sour cream
Tender pizza dough can be prepared using sour cream.
In addition to this you will also need:
- sour cream - 200 gr;
- egg;
- flour - 500 gr;
- salt - a few pinches;
- soda - ½ tsp.
Preparing the dough for this recipe will not take much time, since the dough is prepared in literally a quarter of an hour. There is no need to make a dough for it, which greatly simplifies the preparation.
First of all, beat the egg and salt into a foamy mixture.
Then separately combine sour cream with soda and stir a little so that the latter is extinguished. Gradually sift the flour into them, stirring with a spoon.
The last stage is combining the egg mass with sour cream and flour. After carefully working the dough with a whisk, you will get a little batter, a similar thing is done for pancakes. All that remains is to pour it onto a baking sheet, add the filling and bake.
Milk dough
The dough made with milk turns out very fragrant.
- flour - 2 cups;
- salt - 1 tsp;
- eggs - 2 units;
- slightly warm milk - ½ cup;
- post oil refined - 1 tbsp. l.
Be sure to sift the flour into a wide bowl and mix with salt.
Separately, beat the eggs until the mixture is clear, then pour in the milk and beat again. Turn on the oil and beat again.
Make a well in the flour, in the center. Pour in the milk-egg mixture in a thin stream, mixing with a spoon. Work lightly with a spoon until the flour absorbs the liquid. After this, you can knead by hand for about ten minutes - all ingredients should be well mixed. The dough turns out a little elastic.
Cover it with a towel for a quarter of an hour and leave it in a warm place to rise. Afterwards, you can start preparing the pizza - cut it into small pieces, roll it into a circle, and place it on a baking sheet. Place the filling on top.
Quick dough with kefir
- 300 ml warm kefir;
- a couple of pinches of fine salt;
- 2 cups flour;
- ½ tsp. soda;
- 3 tbsp. l. postn. oils
Combine kefir with salt and soda, mix with a fork, pour in oil and mix again.
Sift the flour into the liquid ingredients and continue mixing until it becomes difficult. Then continue kneading by hand. Leave the dough to “rest” for an hour.
Recipe for Lenten dough with yeast and water
A very simple dough that can be used to make a super thin pizza base - lean. There is no need to prepare a dough for it, the main thing is to give it a little time to soak before using the dough.
- flour - 2 cups;
- fast. butter - ½ cup;
- water (boiling water) - 1 cup;
- salt - ½ tsp;
- baking powder
Combine salt, water and oil. Mix a little with a spoon.
Next, sift the flour and baking powder. Mix the ingredients by hand; when it becomes stiff, knead on a board. Next you need to leave it to rest for half an hour. To do this, the dough can be wrapped in film or simply covered with a towel.
How to prepare dough for American pizza?
From the following quantities of products, you can prepare three pizzas with a diameter of 30 cm. The dough turns out to be a little soft, but the base itself is thin enough so that it does not interrupt with its quantity, but only complements the filling.
- eggs - 2 units;
- milk - 250 ml;
- flour - 500-550 g;
- yeast - 1 tbsp. l.;
- sugar - 1 tsp;
- salt - 1 tsp;
- rast. oil.
The milk should be a little warm - this is important for the “revival” of the yeast. Thanks to this, the dough is thin and soft at the same time.
We carefully work through the milk, yeast, salt and sugar with a whisk (mixer).
Next, beat in the eggs, pour in the oil, and process again.
Gradually sift the flour, kneading the dough. When it starts to thicken and form a lump, you don’t need to add any more flour. Cover with a towel and leave to rise for about half an hour.
