To be honest, I did not understand the chips.
Pizza dough is made by default in 10 minutes. This is not the dough for pies, which should "fit". Kneaded, rolled balls. It stood for 5 minutes and you can roll it into “pancakes” and put the filling.
The elasticity of the dough depends on the quantity/ratio of the ingredients. And also on how long it stood outside the refrigerator after kneading. And the more yeast, the faster the dough becomes unusable, and bubbles are also obtained during baking. If you do it right away, of course, it's not very noticeable. But when you work a lot with dough, especially with yeast, you notice the amount of yeast by the smell, and this is not very good when there are a lot of fungi in the dough. Everything should be in moderation. The dough can be fluffy from yeast and tear when rolling (stretching), or very tight from insufficient or over-mixing or very little yeast. Any, I repeat any, dough has its own exact recipe (layout) and when we try to speed something up, or increase portions, or apply some non-original approaches to cooking, then as a rule we get either a temporarily good look of the dish or a consistency , any get quite Mr. but. This does not always happen, of course, and there are exceptions to the rule.
Pizza dough is made not for 10 minutes, but for about two days, and it is not rolled out, but strictly stretched by hand. The rest I see no reason to comment.
Two days…. hm. Maybe there is a recipe according to which the dough is made for a week. But I have been working as a chef in production for over 20 years. I have been making dough for 10 years. And I do it in 15 minutes maximum.
Trained in Spain and Italy. Nobody makes dough for two days. In two days it will be useless.
What about “rolling”, “stretching”, “pulling”, everyone calls it differently. Of course, they don’t “roll” it with a rolling pin, although in many restaurants they make it with a rolling pin and in Italy itself in some establishments. No need to argue Alex. Go to any pizzeria and ask how long it takes to make the dough.
Yes, and in the video ...... pizzaiolla master ....))) Did he forget to clean the stones? When the pizza is lifted with a shovel, a burnt bottom is visible, or it is stained with burnt flour left over from previous orders. In a normal institution, this will not be served. I'm just saying that your Neapolitan master is not a master at all.
P / S "dough for two days" .... - I'm crying.
You will not believe it, Roman, just two weeks ago I talked with the chef of a pizzeria that recently opened with us, where the Neapolitan dough recipe is taken as the basis. And here is what they write on the website of another pizzeria, the creators of which, before opening it, went to Naples for an internship: Before using the dough, we keep it for at least 24 hours. During this time, complex chemical processes take place: under the action of enzymes, proteins and starch are broken down, and carbon dioxide released during fermentation loosens the dough.
Well, the fact that pizza is not always made correctly in Italy - so you didn’t surprise me at all. So cry, Roman, cry as I cry over the skill level of many of our chefs.
>But I've been working as a production chef for over 20 years. I have been making dough for 10 years. And I do it in 15 minutes maximum.
do you work in the cafeteria? and you still haven’t bothered to understand the processes taking place in it for 10 years of making dough? cold fermentation- No, you haven't heard?
Quite right!
“Real” pizza is ALWAYS on the FERMENTED dough. That is, on a daily basis. At least - not less than 12 hours of fermentation. Fornaccia is SOMETIMES made on unfermented dough, and ciabatta is SOMETIMES made on highly fermented dough.
Khazalup... Not in the dining room. And in premium restaurants. Canteen for staff for 400 people, supervised when he worked as a chef in a casino (when they still existed). In addition to the dining room in the casino, there were: 5 bars, one on each floor, each with its own menu, Buffet(updated by assortment, three times a day), a restaurant with 300 seats, banqueting hall(banquets every day with their own separate menu). Night disco with sushi bar and pizza…. This is just one place…. More count? And what do you have against canteens? An acquaintance works as a chef in the dining room of the Ministry of Internal Affairs, feeds Kolokoltsev and other ministers. You don't have to bite here. Break your teeth.
And what do you mean by the definition of "REAL PIZZA" ??? That is, pizza made according to other recipes is not real? Is it artificial? Who decides which pizza is the best? What are you? Funny you to her God Khazalup.
In my first post about pizza, I made it clear that a pizza recipe in 10 minutes is not unique. And what about ciabatta? We're talking about pizza, not bread.
Hazalup and Somewho's answer above.
The fastest pizza dough saves the hostess's time, makes it possible to make delicious thin pizza at home in a few minutes. Pizza is fast hastily, easily prepared from dough with dry yeast, on liquid base, faster - on a regular yeast-free test.
A thin pizza base consists of available products and common liquid ingredients - water, milk, kefir, curdled milk, mineral water, sour cream, mayonnaise. In addition to the liquid, bulk components are added to the dough - flour, semolina, starch, soda, baking powder, or yeast with or without eggs, as well as salt, sugar, oil, according to the classic recipe of real Italian fast food.
Super fast dough is kneaded with yeast, liquid, which is used to make pizza in a pan, in a slow cooker or oven; The pizza is fast and tasty. Batter requires no culinary experience, but requires the use of finished stuffing with sausage, pickled cucumbers, fresh tomatoes, fried chicken or baked chicken meat.
regular dough make it thick, make pizza from hand-kneaded dough fast food, with dry yeast, unleavened thin cakes are rolled out, lush cakes are baked for lovers of airy, soft pastries.
Advice from the Miracle Chef. The dough will turn out to be less high-calorie, thinner and more crunchy if the liquid component for the base for pizza made from milk, mayonnaise, kefir or sour cream is diluted with ordinary water, mineral or carbonated, and products with a reduced fat content are used.
How to quickly make pizza dough? It is more correct to knead by hand, but to speed up the cooking process homemade pizza, cooks often use kitchen helpers - dough mixers, combines - or buy ready dough at the grocery store.
We offer delicious homemade dough recipes with dry yeast and honey in 15 minutes, a base on sour cream and mayonnaise without yeast in 10 minutes and a quick yeast dough for pizza. Pizza is prepared with toppings minced meat, with shrimp, the fastest pizza in the oven or in a pan can be cooked at home for breakfast with sausage and cheese, or feed a hearty and tasty meal to the family at any time of the day.
Delicious dough for quick pizza in 15 minutes
If you try, then in 15 minutes you can quickly knead the dough, it will take another 15 minutes to put the filling on the cake, place the cake with the filling in the preheated oven and bake a quick pizza. For the preparation of the usual open pie on a classic test on water, it will take 3-4 times more time than from quick test with dry yeast and honey. 
The rapid maturation of dough on water without eggs is achieved by using an increased amount of dry yeast compared to the classic composition for a thin base. When flour interacts with sweet honey and yeast, the dough, thanks to sugar and instant dry yeast, rises quickly, it turns out soft and without eggs, obedient. The cake can be rolled out thinly, or you can make a fluffy pizza by rolling the dough with a rolling pin or stretching it with your hands over a baking sheet or shape.
Ingredients:
- wheat flour - 1 stack.
- honey - 1 tsp
- quick dry yeast - 1 tsp riding
- water - a third of a stack.
- vegetable oil - 2 tbsp.
- salt - a pinch
Cooking:
- Pour warm water into a small bowl, add dry yeast and honey, stir the mixture.
- Sift the flour into a separate bowl and make a well in the flour.
- Pour water with honey, oil into it, add salt.
- Mix the ingredients and knead with your hands soft dough pleasant to the touch. Leave the dough for 5 minutes in a warm place, you can put it in a preheated microwave.
- After 5 minutes, the dough is ready for further preparation, you can form pizza cakes from it, lay the filling and put it in the oven for baking.
Almost instant pizza turns out fast and tasty, accelerated 15 minute cooking does not adversely affect palatability cakes.
Liquid dough for quick pizza with mayonnaise and sour cream
liquid sour cream dough with mayonnaise without yeast, you do not need to knead with your hands; pizza on batter- one of the variations of the popular, but not quite real Italian dish - instant pizza. 10 minutes maximum and the dough is ready. 
Pizza on batter with mayonnaise resembles jellied pie, semi batter, as thick as pancakes, it is poured onto a baking sheet or, after mixing the ingredients, it is laid out in an even layer in a mold.
It is convenient, easy to prepare the dough, the ingredients are flour, chicken eggs, sour cream, mayonnaise, salt, soda - mixed in one dish with a spoon, yeast is not added, hands are not smeared with dough, the pizza turns out delicious; more often, the recipe is used by housewives for baking open pizza in the oven, but is suitable for cooking in a pan. 
Ingredients:
flour - 1 stack.
sour cream - 4 tablespoons
mayonnaise - 4 tbsp.
soda - 0.5 tsp
egg - 2 pcs.
salt - a pinch. 
Cooking:
- Break the egg into sour cream, add mayonnaise and mix with a fork.
- Add salt and soda, mix again.
- Gradually add the sifted flour and stir the dough with a spoon so that there are no lumps, the density should be like for pancakes.
- Pour the dough into an even layer on a greased baking sheet, level with a spoon or spatula.
- Quick mayonnaise dough for pizza is ready. We apply tomato or white sauce on the surface of the base, lay out the filling and send the pizza to the oven for 25 minutes.
The base is not dry, not hard, but very tasty - a great way to whip up homemade pizza without yeast.
Quick homemade pizza dough recipe
As you know, Italian Naples is considered the birthplace of pizza; the history of this hearty and tasty dish began from this city; pizza at the beginning of its journey was baked in the form of an ordinary cake on hot coals. In modern Italian cafes, pizzerias, pizza is made in 10-15 minutes quickly and served piping hot. 
Italian pizzaiolo dough is not rolled out with a rolling pin, a soft ball of dough is manually stretched over a baking sheet, turning it into a thin base. A small amount of filling is laid out on the cake, which does not interrupt the taste of the cake, but complements the dish, adding satiety to it.
Following the instructions of eminent Italian pizza masters, it is not difficult to make a quick yeast dough at home. To do this, you need to arm yourself with everything you need - choose a pizza dough recipe and purchase products that are so simple that, perhaps, ingredients such as flour, yeast, water, salt and oil are constantly available in many homes. 
Ingredients:
flour - 400 g
quick dry yeast - 5 g
water or milk - 1 stack.
egg - 2 pcs.
sugar - 1 tsp
salt - a pinch
olive oil - 2 tbsp.
Cooking:
- Dry fast yeast immediately begin to rise if warm milk, sugar and flour are added to them.
- Pour half of the warmed milk into a bowl, add yeast, sugar and 2 tbsp. flour, mix lightly with a fork.
- In a separate bowl, break the eggs, pour out the salt, pour in the butter and the rest of the milk, mix the ingredients.
- We combine two liquid compositions together - yeast and egg-milk mass.
- Gradually add the remaining sifted flour and knead the dough with your hands.
- The dough should be soft, not too sticky to the hands.
- We divide the dough into several parts and roll it out with a rolling pin or thinly stretch it with our hands along the bottom of the form.
- For a thin cake, stretch the dough thinly - 1.5 cm thick, for a fluffy cake, the thickness should be higher.
This amount of dough will make 3-4 thin pizzas or 2-3 lush ones.
The fastest homemade pizza dough, the taste is not inferior to the classic Italian. With minimal effort, these recipes make it easy to make pizza at home in 10 minutes, 15 minutes to meet delicious pastries unexpected guests, pamper the family with homemade food, delicious as in a pizzeria.
Bon appetit!
For all important questions contact
Pizza - traditional italian dish which has long won the hearts of adults and children!
Pizza is a traditional Italian dish that has long won the hearts of adults and children due to its wonderful taste.
A variety of recipes allows you to cook an almost unlimited number of delicious and varied pizza options, so its preparation turns into real creativity. You can cook absolutely any pizza to your taste, which is what made it one of the most popular dishes in the world.
The secret of good delicious pizza lies at its core. Pizza dough can be anything: yeast, puff, unleavened, egg, cottage cheese - it all depends on your taste. Someone likes pizza on a thin crispy base, and someone likes a lush and thick one.
You can make pizza from any dough, the main thing is that it goes well with the filling. At the same time, do-it-yourself pizza dough is much tastier than store-bought semi-finished cakes and it is not at all difficult to prepare.
Yeast dough for pizza (recipe)
Pizza on yeast dough is prepared quite quickly and it turns out very satisfying and tasty.
To prepare, you will need 2 tablespoons of yeast, a glass of warm water, a teaspoon of salt, a pinch of sugar, 3 cups wheat flour. Heat a bowl, put the yeast in it and pour warm water over it. Add sugar to them and wait 5-10 minutes until the yeast begins to foam.
Now add salt and 1 cup of flour to the yeast and, mixing thoroughly, pour in another 1 cup of flour. Put the resulting dough on a table sprinkled with flour, and start kneading it, gradually adding the remaining flour to it. Knead for 8-10 minutes until the dough becomes elastic.
Form a ball out of it and transfer to a bowl greased with vegetable oil. Cover it with a damp towel and leave it in a warm place for 40 minutes. When the dough has risen, knead it for another 1-2 minutes and roll it out. From this test you will get 1 thick or 2 thin pizzas. Roll out the dough with a rolling pin to a thickness of 5-7 mm and lay out in a mold. Now you can add any filling.
Puff pastry for pizza (recipe)
Puff pastry pizza is crispy on the outside but soft and tender on the inside. Many people prefer just such a pizza, but making puff pastry is a rather laborious process. To prepare the dough, you will need 2 cups of flour, 0.5 cups cold water, 250 g butter, yolk, lemon acid and salt.
Mix all the ingredients except the oil and knead the dough, then put it in a cold place for half an hour. Mix the butter with 3 tablespoons of flour, roll into a square and put in a cool place.
Take out the chilled dough, roll it out and put butter in the center. Then fold over the edges of the dough and roll it out, fold it in half and roll it out again. Repeat this procedure as many times as possible, constantly folding and rolling the dough.
Unleavened yeast-free pizza dough (recipe)
The main advantage of this test is that it is quickly prepared and better preserved. You will need 2 eggs, 2 tablespoons of margarine, a glass of sour cream, a tablespoon of sugar, half a teaspoon of salt, 3 cups of flour.
Pour the flour on the table in the form of a mound, make a depression in the center and put margarine, eggs, sour cream, salt, sugar there and knead the dough. Roll a ball out of it, cover with a towel and refrigerate for half an hour.
Egg dough for pizza (recipe)
This is elastic dough great for making pizza. For cooking, you will need 500 g of flour, 4 eggs, 1 tablespoon of dry yeast, 4 tablespoons of butter, half a glass of warm water, salt.
Pour the flour into a mound and put the eggs, softened butter and yeast diluted in warm water into the recess. Salt and mix thoroughly until a homogeneous mass is obtained. Knead the dough for about 10 minutes, then cover with a towel and put in a warm place for 1 hour.
Curd dough for pizza (recipe)
Pizza cooked on curd dough, has a unique, unusual taste that you will definitely like. To prepare such a dough, take 1 cup flour, 1 egg, 125 g low-fat cottage cheese, 3 tablespoons vegetable oil and a teaspoon of salt.
Thoroughly mix the cottage cheese, egg, salt and olive oil with a mixer. Then gradually add the curd mass to the flour, kneading the dough until the dough becomes elastic. Roll out the dough and place on a baking sheet.
Real pizza can be made at home, and pizza dough can be perfectly made at home. Homemade pizza dough must meet the main criterion for pizza dough: it must be elastic so that you can stretch it well with your hands and end up with a thin crust. How to make pizza dough correctly? - you ask. Well, let's look at how to cook pizza dough quickly and correctly. The recipe for pizza dough is recognized as even more important than the recipe for its toppings. Delicious pizza dough is the key to delicious pizza. It is very important to get thin Pizza dough. Recipe thin dough for pizza traditionally includes yeast. But yeast-free pizza dough can also be made. The yeast-free pizza dough recipe uses traditional yeast-free pizza as a starter. yeast dough products. To do this, prepare pizza dough on kefir, pizza dough on milk. A quick and easy pizza dough can be made with instant dry yeast. Even if you don't have much experience with dough, you can probably make the simplest pizza dough. After all, for its manufacture you need flour, water, salt, sugar, yeast and butter. Ideally, yeast pizza dough is prepared from a mixture of ordinary and durum flour, but our ordinary flour is also suitable. At the same time, usually many tend to cook pizza dough quickly. Indeed, a quick pizza dough can be prepared in 20 minutes. We recommend that you take your time to make it good dough for pizza. Just spend 10-15 minutes more. First, to get it done Pizza dough thin, you need to knead it well. This is the whole secret of how to make pizza dough: knead it for about 10 minutes until it becomes elastic, does not tear, so that you, like a real pizzaiolo, can stretch it with your hands to the size of a future pizza. Dough recipe for Italian pizza recommends letting it stand for 20 minutes, during which time the flour will swell and the yeast will play. As a result, your homemade pizza dough will not tear, which is very important in order to make a delicious thin pizza dough. In addition, the dough for Italian pizza must be prepared with the addition of olive oil. If you still have questions, see how to make pizza dough with photo instructions. Follow the recipe step by step and you will have real pizza dough. A photo recipe will help someone who is still on “you” with the test. And do not be afraid that you will get a dry pizza dough, real pizza should not be wet. However, some people like thick crust for pizza, which is cooked liquid. Pizza batter is often prepared with kefir or sour cream, the flour is sifted so that it is saturated with oxygen, the soda is quenched with vinegar. The result is a fluffy batter that is poured into a baking dish.
The answer to the question of how to cook will be similar. Pizza dough in a bakery. Everything is even simpler here, since the main thing is to put the dough ingredients in the correct sequence, the machine will do the rest for you.
It's hard to find a person who doesn't love pizza. If done correctly, it will easily replace lunch, allow you to quickly feed guests and household members, and at the same time will not affect your weight. After all, homemade pizza is not a harmful fast food, but simply hearty and tasty dish. However, setting out to make homemade pizza from healthy ingredients, you first need to think not about the filling, but about how to prepare pizza dough. After all, the taste of a popular dish depends at least half on it.
Cooking features
The base for pizza can be thin or fluffy, sour or crumbly - it all depends on the recipe for making the dough. But no matter what recipe is taken as a basis, making pizza dough at home is better if you follow a few rules.
- Pizza recipes usually specify a specific amount of salt. Although it is very small, it is a very important ingredient. It helps to balance the taste of the dough, enhance its taste and aroma. However, if you add too much salt, the pizza crust will be too salty. So it will be impossible to eat it. For this reason, it is better to stick to the proportions indicated in the recipe. The same applies to sugar, if it is listed among the required ingredients. Do not think that pizza is not a dessert, which means that sugar is not needed - without it, the dough will taste bland.
- Pizza dough should be elastic enough not to tear when stretched, because this is the way it is customary to form cakes.
- Pizza dough can be rolled out with a rolling pin, but this is not the most the best way. It will be correct to stretch the dough with your hands to the desired size, making sure that it retains a round shape. After that, in the center of the circle, the dough needs to be crushed, and left uncompressed along the edges, due to which the sides will be formed, preventing the sauce from spreading.
- Do not forget that the dough is one of the main elements of pizza, its taste should be well felt in ready dish. For this reason, when applying the filling to the dough, know the measure.
- Pizza dough, like pizza itself, needs to be baked at a very high temperature - set the temperature control in your oven to maximum.
- Pizza dough before baking should be laid out on a hot baking sheet and placed in a preheated oven. Therefore, it must be turned on in advance, at least 10 minutes before putting pizza dough on a baking sheet.
Ready-made pizza dough can be used immediately, or you can cook it in advance, freeze it, and then use it at the moment when you need to cook something tasty in a short period of time.
Yeast dough for thin pizza
- wheat flour (preferably durum varieties wheat) - 175 g (a glass with a slide);
- water - 125 ml;
- dry yeast - 5 g;
- salt - 2.5 g;
- vegetable oil - 20 ml.
Cooking method:
- Heat the water to 26-30 degrees, dissolve the dry yeast in it.
- Pour oil into the resulting mixture, salt, stir.
- Sift the flour. By adding it in small portions to the water with yeast, knead the dough.
- Put the dough on a special silicone mat or on a board sprinkled with flour. Pour in the flour that you have left from the amount indicated in the recipe, and knead the dough with your hands to make it even more plastic and tender.
- Roll the dough into a ball or shape resembling a roll. Put to the battery or in another warm place, covered with a cloth.
- When the dough has about doubled in size, punch it down again and form a flat round pancake, as thin as possible. The easiest way to do this is with a rolling pin, but if you have a sufficient degree of skill, it is better to stretch the dough with your hands.
Recipe for the occasion::
It remains only to lay the dough on a hot baking sheet, cover with sauce, put the filling on it, sprinkle with cheese and bake until done.
Fluffy yeast pizza dough
- flour - 0.32 kg;
- water - 0.25 l;
- dry yeast - 5 g;
- salt - 3-4 g;
- vegetable oil - 50 ml.
Cooking method:
- Pour the yeast warm, but not hot water, stir well and let stand for a while until the yeast "plays".
- Pour in salt, pour in oil, mix well.
- Gradually adding flour, knead the plastic dough. You need to knead until the dough stops sticking to your hands.
- Put the dough in a bowl, put in heat for 1.5 hours.
- Punch down the dough and form into a round large cake in any way convenient for you.
- Knead the dough with your hands in the center, leaving the edges slightly higher.
It remains to cover with sauce, filling, cheese and bake. This is the most common and simple recipe for yeast pizza dough.
Sand dough for pizza
- flour - 0.32 kg;
- butter or margarine - 150 g;
- pressed yeast - 25 g;
- chicken egg - 1 pc.;
- sugar - 10 g;
- salt - 5 g;
- milk or water - 100 ml.
Cooking method:
- Remove the butter or margarine from the refrigerator, chop into pieces with a knife and leave in a warm place to soften.
- Sift the flour. Put softened butter (or margarine), salt in it. Mix until the flour turns into a bunch of crumbs.
- Heat milk or water to approximately 28 degrees. Dilute the yeast with warm milk (or water). Mix with sugar. Let the mixture stand for 10 minutes in a warm place.
- Make a well in the center of the flour crumbs and pour the yeast mixture into it. Quickly knead the dough without letting it "float". Add a little more flour if necessary.
- Knead the dough well. The process can be stopped only when the dough stops sticking to the hands.
- Divide into fist-sized pieces and roll out each until you get cakes 3 to 5 mm thick.
Pizza base from shortcrust pastry It turns out crumbly, it literally melts in your mouth. Such a cake will be delicious even without a filling, and with a filling it will be even tastier.
Kefir dough for pizza
- flour - 0.4 kg;
- kefir - 0.25 l;
- vegetable oil - 10 ml;
- egg - 1 pc.;
- salt - 3-4 g;
- soda - 3-4 g.
Cooking method:
- Sift flour, mix with baking soda and salt.
- In a separate bowl, combine the egg, kefir and butter, beat with a fork or whisk.
- Pour a little flour into a bowl with kefir-egg mixture and knead until a soft sticky dough is obtained.
- Grease a round baking dish with butter (in addition to the one indicated in the recipe), put the dough in the center of it and spread it over the form to the very edges. So that the dough does not stick to your hands, you can also grease them with vegetable oil.
After the dough is distributed in shape, you can spread the filling on it and bake.
Curd dough for pizza
- cottage cheese - 0.25 kg;
- egg - 1 pc.;
- butter - 50 g;
- salt - 5 g;
- soda - 3-4 g;
- flour - 0.25 kg.
Cooking method:
- Rub the cottage cheese through a sieve.
- Add the egg, soda, salt and softened butter to the cottage cheese. Rub thoroughly.
- Adding the sifted flour, knead the dough.
- Lay parchment paper on a baking sheet. Put the dough rolled into a ball in the center and stretch it with your hands until it acquires the optimal size for making pizza.
Such pizza dough is not only tasty, but also healthy, because cottage cheese has a high nutritional value.
Video: Awesome homemade pizza season 4! Delicious pizza dough
According to any of the above recipes, pizza dough turns out to be delicious, so it can be eaten without toppings. But still pizza is not only a cake, it serves only as its basis. Therefore, the choice of ingredients for the filling should also be approached wisely. Then your pizza will be amazing.
