Real Italian pizza dough. Thin dough for Italian pizza: a classic recipe from the chef. Cooking algorithm

Anyone who has visited Italy at least once will forever remember the rich and deep taste of Italian cuisine! Hot pasta with melting cheese and fresh tomatoes, the famous onion soup, the most delicate Tiramisu dessert, a rich collection of traditional Italian wines and, of course, pizza!

Birth story

If you go to Italy for real pizza, you may be a little disappointed. This a dish that is firmly entrenched in the menu of Russian pizzerias has nothing in common with its Italian counterpart. And, according to many travelers, our product tastes better! Unexpected, right?

Chefs have long adapted the recipe to Russian taste preferences. And we love pizza with rich, varied toppings. Traditional Italian pizza has a thin dough and an even thinner layer of toppings. of two or three components.

To understand why Italian pizza looks the way it does, you need to look at history. Many centuries ago this dish in Italy was considered food for the poor. And only then, having fallen in love with King Ferdinand II, it was able to get to the royal court.

True, the king worked hard to prove to Queen Margaret the merits of such a delicacy. I had to come up with a new way to knead dough using a whisk(previously they used to stir it with their feet) and make special forks so that the royals would not get their fingers dirty.

And what tools are needed today to prepare real Italian pizza at home using any of the recipes?

Tools and Components

If you cook rarely, you can use the most ordinary kitchen utensils found in every home:

• a flat table surface or a large cutting board for rolling out dough;
• rolling pin;
• convenient deep bowls for mixing ingredients;
• grater;
• knife;
• stove with oven.

Professional chefs preparing pizza in a special oven that heats up to almost 500 degrees, as well as a special round knife for slicing the finished product.

But you can make pizza without these devices. The main thing is to choose fresh products and add a little inspiration to them!

And on our website you will find a recipe for making a classic one. Try to cook this dish like in a real Italian restaurant!

Dough

So what products do we need? According to the classic dough recipe for real thin Italian pizza, you need to prepare the following ingredients:

• clean water (1 glass);
• flour (1 cup);
• natural olive oil;
• salt (1 teaspoon);
• sugar (1 teaspoon);
• dry yeast (1 teaspoon).

Slightly heat the water and add a spoonful of flour, salt, sugar and yeast to it. For convenience, it is best to use a deep bowl. When the yeast ferments (and this will happen in literally 10 minutes), we carefully pour the remaining flour and olive oil into it.

Knead the resulting dough. It should work quite thick. Then we roll it out and start preparing the filling.

How to properly prepare Italian yeast dough for real pizza at home - watch the video:

But the filling for Italian pizza depends on which homemade recipe you choose.

Filling options

We present to your attention two traditional recipes for delicious, authentic Italian thin-crust pizza in the oven with photos of the results.

With seafood

To implement this recipe we will need: frozen peeled shrimp, boiled mussels, squid, 1-2 types of cheese, pitted olives, bell pepper, ketchup or tomato paste, spices to taste. Instead of shrimp, mussels and squid, you can use the ready-made Sea Cocktail mixture.

When all the components are ready, we proceed directly to preparation:

• Take the prepared dough and transfer it to a baking sheet, which must first be treated with oil.
• Slightly sprinkle the dough with flour and grease with ketchup or tomato paste.
• Spread seafood in an even layer. We should not have any empty spaces left on the circle.
• Distribute pre-cut into small squares over the surface of the circle bell pepper.
• Add olives.
• On a coarse grater grate the cheese and sprinkle generously them a future culinary masterpiece.
• Add spices to taste– salt, pepper, aromatic herbs.
• Preheat the oven and put the pizza in it for 15-20 minutes.

"Four Seasons"

This recipe will become especially popular in those homes where Each family member has their own special taste preferences. This type was invented many centuries ago and you can still find this type of pizza in any classic pizzeria.

The peculiarity of this recipe is the subtle combination of several flavors at once. Therefore, for cooking we will need: pickled artichokes, salami, cherry tomatoes, Mozzarella cheese, fresh champignons, bell peppers, ketchup, egg.

• We place the rolled out dough on a baking sheet greased with vegetable oil.
• Apply a thin layer of ketchup and make small cuts on the circle of our future pizza. We should end up with four identical sectors.
• Boil the egg hard and cut it into small pieces.
• Filling the first sector of our pizza with chopped egg and mushrooms (which we also pre-slice).
• Second sector fill with artichokes and whole olives.
• To the next sector we lay out the sausage, cut into thin slices and bell pepper, which should also be cut into small pieces.
• Last sector fill with cheese and tomatoes, cut in half.
• Sprinkle all ingredients grated cheese, add pepper, salt and herbs to taste.
• We send our culinary creation to the oven for 15-20 minutes.

When our pizza is ready, it is important to present it to the table correctly. How can this be done?

Classic and unusual video recipes from masters

"Margarita"

How to make the classic Italian margherita pizza, named after the queen:

"Sicilian"

We prepare Italian pizza according to the Sicilian traditional recipe:

With mushrooms and pepperoni

Let's get acquainted with the recipe for pizza with mushrooms and pepperoni - a masterpiece of Italian cuisine:

Quick for breakfast

Quick pizza for breakfast from Yulia Vysotskaya with onions, peppers and zucchini:

Mini pizzas

Another recipe is small pizzas that are ideal for breakfast:

How to serve?

Have you ever ordered a pizza that was incredibly delicious? So delicious and fresh that you ate it with your hands straight from the cardboard box?

The same serving rule will work with a home-made variation - you can simply present your guests with hot and tasty pizza, which will be eaten in literally five minutes. But you can do it beautifully:

• Posting the finished product in a flat large plate or on a special wooden tray board.
• Using a special round or regular knife, cut the pizza into several identical pieces.
• We serve our product to the table hot (the cheese must stretch!).
• You can put various sauces and olive oil on the table for pizza.
• In advance ask guests if they need cutlery. Many people prefer to eat this dish only with their hands.
• Don't forget to put napkins on the table.
• Serve to each guest small flat plate, from which it would be convenient to eat pizza.

To understand what differences the recipes for real traditional pizza have, it’s worth transporting yourself, even if only in your thoughts, to the times of medieval Italy.

They are very diverse; the world knows more than 1000 analogues and varieties of preparing this snack.

If you have a desire to bake real Italian pizza at home, I advise you not to ignore the information presented in this article.

First, let's study the technical rules.

Technological principles for preparing classic pizza from Italy

Traditional pizza from Italy can even be prepared at home. You just have to follow some recommendations known to professional pizza makers.

First of all, you need to pay attention to the selection of ingredients, then the pizza will turn out very tasty and original.

Flour

Pizzaiolos loudly declare that only a special type of flour should be used for pizza. This is durum or semollina. Of course, in our country it is difficult to find such a curiosity, but this is not a reason to put off preparing the delicacy for better times.

Real Italian pizza will turn out tasty and soft, the recipe for which will include TV flour. varieties of finely ground wheat. Fortunately, there is plenty of such flour in our country.

Vegetable oil

Italians use rast. olive oil. If the recipe says to use oil without clearly indicating its type, I advise you to use what you like best for the pizza.

The classic pizza recipe includes olives. oil. Thus, the pizza becomes more tender and softer.

Water

The exact amount of water is unknown even to professional cooks, and therefore the recipe may not indicate the exact value, so you should personally focus on the consistency of the dough in each case.

Yeast

You can use any type of yeast for baking pizza, it can be dry or live. The recipe does not always give precise instructions.

That's all about the test. We are focusing on yeast in this article, and therefore I propose to talk about other types separately.

Italian pizza is prepared only with yeast, it is important that the recipe includes them in the set of ingredients.

Types of Italian pizza

One of the most famous is classic pizza. A similar recipe is known all over the world. The pizza turns out thin in the open baking variation.

The remaining varieties will be appreciated by gourmets and pizza connoisseurs: closed; foccacia; on a thick thick crust.

The recipe for Italian thick-crust pizza is also popular among our compatriots. The same cannot be said about calzone - a closed version of pizza, similar to a huge dumpling fried in a frying pan, and Italian focaccia bread.

The last option has a very beautiful name, look at the photo to see what this pizza is like - classic bread, similar to traditional chapati from India or lavash from Armenia.

Only focaccia pizza has a special component in the form of sauce and spices. The dish can be eaten as a separate appetizer; the taste of Italian oven-baked pizza is spicy and interesting.

To use for pizza toppings

If you could go back in time, you would find out that before, only poor people ate pizza. It was made from Mozzarella cheese, which is quite expensive today.

Since tomatoes began to be brought to Italy from America, they have also been added to pizza to complement the taste of cheese.

Since the country has mild climatic conditions, a lot of different herbs have always grown on its territory, and therefore it is customary to dilute the classic pizza recipe with basil.

Over time, culinary experts came up with variations of delicious Italian pizza, adding toppings from different TVs. cheeses, seafood, fish, meat additives and even fruits.

This is how the flatbread for the poor became famous all over the world, quickly winning the love of people of different social classes and interests in life.

Below you will find recipes for different types of pizza with step-by-step photos that you can prepare at home.

Marinara

This is the oldest pizza recipe that has survived to this day. Making pizza using it is very simple, and the ingredients for the dish are inexpensive.

For the dough, take: 200 gr. coarse and soft flour; 1 PC. chickens testicle; 100 ml water; 3 tbsp. olive oils; 5 gr. dry instant yeast; 1 pinch each of salt and sugar.
Filling: 10 pcs. olives; 250 gr. tomatoes; 8 fresh basil leaves; 3 tbsp. olive oils; 3 cloves of garlic; oregano, thyme, salt, sugar.

Making dough at home for Marinara - Italian pizza:

1. I mix two types of flour and sift through a sieve a couple of times.
2. I add salt, dry yeast and sugar there.
3. I beat the egg with a fork and add the olives. oil. I'm in the way.
4. I add 100 ml of warm water (about 35 g) to the egg. I pour the mixture into the flour.
5. Roll the dough into a ball and leave it in a warm place for 60 minutes.
6. I put the rolled out layer into the mold and pierce it a couple of times with a fork in different places. In 1 hour aside, the dough should have risen several times.

The pizza topping can be made like this:

1. I scald the tomatoes with boiled water and remove the skin. I cut it in half and remove all the seeds.
2. I cut the tomato pulp into pieces, add salt, sugar, and olives. oil, basil leaves.
3. Juice will appear in the tomato mixture; it needs to be drained. I cut the garlic into plastic pieces, the olives into mugs, and grate the parmesan.

That's all, all that remains is to assemble the pizza:

I lay out the volume on top of the base. pasta, then garlic, olives, sprinkle with spices, cheese and sprinkle on the olives. oil I bake pizza in the oven at 200 degrees. 20 minutes. Flavorful pizza is served hot.

Calzone

A real Italian closed pizza called Calzone will appeal to many for its taste and ease of preparation.

Components: 1 bunch. basilica; 70 ml olive oil; 200 gr. chickens minced meat with stewed onions; 2 tsp yeast (dry); 150 gr. tomato; 1 tsp salt; 0.5 tsp sugar; spices; 200 gr. Mozzarella; 500 gr. flour; 2 pcs. garlic cloves; dill; stu of water.

Algorithm of actions:

1. Mix salt, sugar, water (it should be warm). I dissolve the yeast in the mixture and mix it with the olives. oil (35 ml). I sow the flour and add it to the mixture. The mass should be elastic. Cover with film and send to a warm place. The dough needs to double in size. At this time, it is worth preheating the oven to 220 degrees.
2. I blanch the tomatoes and cut them into cubes. I rub the cheese and remove the leaves from the basil. I knead and add the rest of the olives. oils and spices. I mix everything and add the minced meat.
3. I divide the dough into 4-6 equal parts, like the filling. I make cakes 4 mm thick each. I cover it with the filling, wrap it in a crescent like dumplings, and close it.
4. I send the pizza to bake until ready, sprinkle flour on the baking sheet in advance. I take some olives. oil, adding garlic and dill to spread on top of the finished pizza.

Tropicana

It is not difficult to prepare a traditional Italian appetizer for the table called Tropicana.

Take: 50 ml plant. oils; 400 gr. var. Chicken; 3 pcs. canned pineapple; 0.5 tbsp. sauce; 0.5 tsp salt; 1.5 tsp. dry yeast; half st. water (warm); 8 pcs. olives (without bones required); 1 tbsp. Sahara; sesame, basil; 100 gr. TV cheese and mozzarella; 350 gr. flour.

The cooking method is presented here:

1. First of all, I sow the flour, then mix it with other ingredients, forming a slide from the mass. I make a hole at the top of it in the center and stir the mixture in water. oil, pour the mixture into the hole. Now I knead the mass and send it to a warm place for a while.
2. I preheat the oven and make the filling. I turn Mozzarella cheese into layers with a knife, chicken into pieces, pineapples into half rings, cut olives lengthwise, and TV. I need to grate the cheese.
3. I shape the dough, grease the base with sauce, add Mozzarella; chicken, cons. Pineapple and olives, grated cheese. I send it to bake in the oven.

I decorate the finished pizza with basil and sesame seeds. Before serving, I use a special knife to divide the pizza into equal portions.

Sonnet

The Italian method of preparing pizza includes the following set of products:

100 ml sauce with added spices; 10 pcs. olives and black olives; 150 gr. TV cheese; 300 gr. flour; 100 gr. fried mushrooms (champignons); half st. water; spices (spices); 25 ml olives oils; 2 pcs. tomato; 1 tsp sugar, salt; 100 gr. ham; 5 gr. dry yeast.

Algorithm for preparing the dish:

1. I preheat the oven to about 240 degrees. At this time, I stir salt, butter, sugar in warm water, and add flour. I let the dough sit for 20 minutes, covering it with a towel.
2. 50 gr. I cut the cheese into slices and grate the other part. I cut the tomatoes and ham into slices as thin as possible.
3. I form the dough to a thickness of 5 mm. I spread the paste on the base, season with spices, distribute: cheese, fried mushrooms, ham, St. tomatoes and grated cheese complete the composition of olives. Even children will love pizza, and you will enjoy that your family is delighted with the dish.

Sonneta pizza is served garnished with basil or arugula. It's better to cut the pizza into portions.

Hawaiian pizza

Components: 100 ml volume. garlic sauce; 200 gr. boiled shrimp; 10 pieces. olives; 50 gr. Roquefort cheese; 100 gr. mussels (take marinated ones); 250 gr. sl. test; 4 things. cons. pineapple; 100 gr. TV cheese (grate); 25 ml lim. juice; 1 PC. sl. pepper

Cooking algorithm:

1. I boil the shrimp, put them in water with the addition of lime. juice The temperature in the oven should be 230 degrees, you need to preheat it.
2. I roll out the sl. dough. I pour the sauce onto the layer, cover it with grated cheese, but only 1/3 of it. I put peppers in rings, seafood, pineapple in triangles, sprinkle with cheese.
3. Next come the olives, cut lengthwise, slices from Roquefort, and after them the rest of the olives. That's it, I'm sending the pizza off to bake.

Cheese glade

Components: 300 gr. test; 200 gr. sl. cheese; 100 ml white garlic sauce; 100 gr. Mozzarella, cheese (rennet), cottage cheese, tv. cheese; basil, dill; large pitted olives; spices (spices); arugula; 50 gr. Roquefort.

Cooking recipe:

1. Sl. cheese, herbs, cottage cheese, basil, mix the sauce with spices. Now I take a blender and grind everything. I cut the rennet and Mozzarella into pieces, TV. grated cheese. I put the filling on the dough: pasta, cheese in pieces, grated tv. cheese, olives.
2. I bake in the oven at 220 degrees. When the pizza is ready, you need to cut it into portions and top it with Roquefort slices, arugula and basil. Look at the photo to see how delicious the pizza turns out if you bake it in the oven at home with all your soul and a great mood.

Pizza topped with delicious roast beef

Components: 300 gr. test; 100 gr. cottage cheese (preferably fat); 50 ml olives oils; 250 gr. roast beef (marinated); 150 gr. sl. cheese; 3 cloves of garlic; 50 ml cream (fat content 33%); 1 PC. onion; 2 pcs. celery (stems); arugula; basil leaves; 150 gr. TV cheese; spices; onions (greens); olives.

Pizza recipe:

1. I grind garlic, celery leaves, and herbs in a blender. I add cottage cheese to the resulting mass, spices, slurry. cheese and cream. I spread the paste on the dough, put slices of roast beef on top, olives cut lengthwise and onion rings.
2. Pizza is baked at 200 gr. You need to keep it at this temperature in the oven for 20 minutes.

When the pizza is ready, you need to cut it into portions with a knife, and put chopped onion and arugula leaves on top. This pizza turns out very juicy, and its taste is unique. See for yourself by preparing this snack at home.

Making homemade pizza that is similar to what the Italians make won't be a big problem. You just need to know some culinary tricks to cope with this task.

• The dough will turn out layered if you roll it into a layer and roll it again, and then repeat the procedure again. This needs to be done several times.
• Pizzaioli believe that pizza bases should be prepared in a cool room.
• To make the dough elastic and acquire elastic properties, you can add citric or acetic acid to its composition.

Prepare a snack to please your family with delicious baked goods. Why not make a whole home pizzeria restaurant to try out all the pizza cooking methods that I presented above for your information.

My video recipe

And if not all, then many want to master the recipe for real Italian pizza. Namely, everyone is interested in the dough - its recipe is like a secret behind seven locks, in contrast to the filling, with which everything is more or less clear.

I want to immediately put an end to all disputes and speculation on the topic that making real pizza is very difficult and only Italian restaurant chefs can do this “art.” Not at all! Of course, some skill is needed (it will come to you, if not the first time, then after 2-3, I’m sure :), but in general, real Italian pizza is not at all a sophisticated delicacy, but a very simple dish, and most importantly, accessible to everyone. Once upon a time it was considered a dish exclusively of the poor, replacing both the first and the second.

Real Italian pizza: recipe

So, now I will tell you how to prepare classic dough for real Italian pizza. I will focus on the test in detail, because... your pizza can have absolutely any filling (that’s why it’s a pizza – after all, in this way you can humanely “attach” the products lying around in the refrigerator, breathing a second wind into them).

For the test you will need:

• water - 125 ml;
• dry instant yeast - 1.25 tsp;
• flour - 200-220 g;
• Extra virgin olive oil - 1 tablespoon;
• salt - 1 teaspoon.

I would like to note right away: in order for the dough for real Italian pizza to be 100% correct, use flour only of the highest quality(ideally, Italian flour grade 00; if it is not possible to purchase this, then take “Extra”).

So, let's dilute the yeast in 125 ml of warm water. Add a little sugar there - this will make the yeast work faster. For now, you can leave them for 7-10 minutes (after the specified time, the water will become cloudy and foam a little).

Sift the flour, add salt, make a small depression (“hole”) in the flour and pour the yeast mixture into it. Mix thoroughly first with a spatula, then begin kneading with your hands.

In the first minutes the dough will be a little sticky (you can add a little flour if necessary), after it becomes smoother (after a minute or two), add olive oil and continue kneading.

Another important subtlety One thing that must be taken into account when preparing real Italian pizza is that the dough needs to be kneaded thoroughly. I do this for about 10 minutes (passing the dough between my fingers, folding it in half, twisting in different directions). As a result, the dough will become smooth and elastic.

Then put the dough in a bowl, cover with a damp towel and leave to “rest” for 30-40 minutes in a warm place (to a slightly open oven or radiator). It should approximately double in size.

Next, place the dough on the table (sprinkling it with a little flour) and start rolling it out or, as real Italian chefs do :), stretch it with your hands to a round shape. The thickness should be about 5 mm. To make the sides, you need to pinch the edge a little.

Well, our pizza dough is ready. Be sure to coat the base before adding the filling. plenty of tomato sauce.

Important! Preheat the oven to maximum! The pizza along with the parchment should be transferred to a hot baking sheet (it is better to keep it in the oven for 5-10 minutes). Real Italian pizza is baked for a minimum of time (5-7 minutes depending on the oven) at maximum temperature. I also recommend it on the bottom shelf. As soon as the golden brown crust appears, take it out!

Real Italian pizza. By the way, about the sauce

You can buy tomato paste at the store (perhaps this is the easiest way). But you can prepare the sauce to your liking, adding brightness and flavor shades.

I make the sauce like this:

Scald 2 tomatoes, remove the skin. Cut and simmer in a frying pan (add a little water and olive oil if necessary). Cut 1 onion there. Salt and pepper (if desired, you can add Italian spices such as oregano or basil). After all the contents have simmered and become mushy, remove from heat and purée until smooth with a blender.

P.S. For those who take care of their figure, I suggest you try it: soft, with a crispy crust and an exciting aroma, it will certainly surprise you!

The key to success in preparing real Italian pizza is its base – the dough. To prepare it, use the finest flour - zero grinding in its pure form or with the addition of ordinary premium flour. Real Italian pizza is usually made from thin dough, but depending on taste preferences, the dough can be made fluffy.

Real, perfect Italian pizza is baked in a special Italian oven with oak wood at a temperature of 485 degrees for 1-1.5 minutes. With this preparation, the pizza turns out deliciously crispy on the outside, aromatic and juicy on the inside. It is extremely difficult to achieve such a result without a miracle oven, but we will tell you how to prepare the dough for Italian pizza so that the pizza turns out as close as possible to the original.

Classic Italian pizza dough

Ingredients:

• flour – 2 cups;
• dry yeast – 1 teaspoon;
• water – 1 glass;
• granulated sugar – 2 teaspoons;
• salt – 1 teaspoon;
• olive oil – 3 tbsp. spoons.

Preparation

First of all, let's prepare. To do this, add yeast, sugar, a little salt, one tablespoon of flour to a small bowl with a glass of warm water, mix and place in a warm place. We check the readiness of the dough by looking at the fluffy cap that forms on top. Usually 10-15 minutes are enough for this.

Now knead the dough. Transfer the dough into a larger bowl, add olive oil, salt, about two cups of flour and knead the dough. Then place the entire mass on a table or countertop sprinkled with flour and knead the dough for about ten minutes, adding a little flour if necessary. The dough should be soft, plastic, pliable and should not be very viscous.

Grease the kneaded bun with olive oil, cover with a towel and place in a warm oven for about two hours. Then we divide the risen dough into three parts, from which we will get our pizza bases. Now knead each part with your hands on a floured surface until you get a flat cake, which you then stretch on your knuckles. Thus, you have a ready-made base for thin Italian pizza made from dough according to the classic recipe.

Yeast-free pizza dough

Ingredients:

• flour – 2 cups;
• milk – 1/2 cup;
• eggs – 2 pcs.;
• salt – 1 teaspoon;
• olive oil – 2 tbsp. spoons.

Preparation

Pour milk, thoroughly mixed with eggs and olive oil, into flour mixed with salt and knead the dough. As a result, we get a soft and elastic consistency. The kneading time should be at least fifteen minutes. Then let the dough rest under a damp towel for half an hour, divide it into parts, roll out the dough and form a pizza.

Pizza dough with Provençal herbs

Ingredients:

• flour – 2 cups;
• milk – 1/2 cup;
• dry yeast - 3 teaspoons;
• eggs – 2 pcs.;
• salt – 1/2 teaspoon;
• granulated sugar – 1 teaspoon;
• olive oil – 2 tbsp. spoons;
• Provençal herbs - to taste.

Preparation

Stir yeast, salt and sugar into warm milk. Then gradually add flour. At the end of the kneading, add olive oil, Provençal herbs and mix thoroughly for fifteen minutes. Leave it covered dough with a towel, in a warm oven until ready. Then we divide it into parts and form the pizza base with our hands.

Real Italian pizza dough, both thin and fluffy, is prepared with yeast without the addition of eggs or dairy products. You need to knead it with love, in a calm environment and only with your hands, no rolling pins. Then the pizza will turn out really tasty and truly Italian.

It can be very diverse. It all depends on your taste and the availability of food in the refrigerator. The required minimum is tomato sauce and cheese.

So, one wonders why it turns out this way: you’re going to make a pizza, but what comes out is a hot sandwich? What do Italians put in their dough, or what secrets do they know that result in a thin, crispy base that melts in your mouth? Let's look into this issue. So, real pizza should be baked in a wood-fired oven. There the desired temperature regime is created (485 degrees). In such an oven, pizza is baked in one and a half minutes. But don't despair. We can approximate the conditions for baking products even in the presence of an ordinary oven - gas or electric. But Italian pizza dough requires the most effort. This is where you have to work. Because everything else - making up the filling and the baking process - is mere nonsense. So, put on an apron and get to work.

If you want your Italian pizza dough to be as close to perfect as possible, and you only have a gas oven at your disposal, stock up on two baking sheets. Place the mold with the product on top. Place an empty baking sheet underneath. It will heat up and release heat upward, thereby compensating for the rather low temperature of conventional ovens (up to 250 degrees). You can use a stone instead of a baking sheet. And, naturally, it is necessary to increase the baking time - about ten minutes. The crusts - those served in an Italian pizzeria - should be thin and moderately crispy. But there are many lovers of thick and fluffy dough. Externally, the product resembles an ordinary baked goods, but how satisfying! In some regions of Italy, pizza dough is made without yeast. Here we will look at a variety of recipes.

Take a not too large bowl and pour a glass of boiled warm water into it. Dissolve a pinch of salt and two teaspoons of sugar in it. Add the yeast. It is better that the bacterial culture is fresh. Then we need 25 grams. If you are using dry yeast, you will need one teaspoon. This is a dough. Sprinkle it with one tablespoon of flour. We put it in a place where it is warm and there are no drafts. When foam appears on the surface, it means the yeast has fermented and it’s time to prepare the pizza dough. The Italian recipe instructs us to pour two cups of flour into a large bowl, salt it a little and pour in three soup spoons of oil (olive, of course). Add the dough to a large bowl. Let's start kneading. It is very important to feel the density of the dough with your hands. No cook will tell you exactly how much flour you will need - after all, the properties of different varieties are very different. The dough should become plastic and pliable. If it is too liquid, add more flour; if it is rubbery, add water. Knead for at least ten minutes.

Rolling out dough for authentic Italian pizza

This is a real art, since we don't have to use a rolling pin. But first you need to let the test come up. Grease a bowl with vegetable oil. Form the dough into a bun. We also grease it with oil and place it in a bowl. Cover with cling film and put in a warm place. What's happening? After an hour or an hour and a half, the dough will have risen to approximately three times in volume. We crush it and divide it into parts. Typically this amount of dough makes three pizza crusts. Grease a baking sheet with olive oil and preheat the oven to maximum. Sprinkle the countertop with flour and lay out the first piece of dough. We form a flat cake. Using your knuckles, pull it out over the edges until you get Italian pizza dough - thin in the middle, thicker at the edges. Stretch the cake and give it a round shape. Transfer to a baking sheet. Grease with tomato paste, decorate with filling, sprinkle with cheese. Curl the edges of the pizza up and place the baking sheet in the oven.

Lush cakes

This recipe also has its “adherents”. In a jug, mix a glass (225 ml) of warm water with two tablespoons of olive oil (you can use a mixer). In a large bowl, mix 300 grams of flour, a pinch of salt, and a teaspoon of dry yeast. Add water and oil from the jug. Knead until smooth. Place on a floured countertop. Continue kneading for about three more minutes. Transfer the bun to a bowl greased with olive oil, cover with film and place in a warm place protected from drafts. After forty minutes, when the fluffy Italian pizza dough has doubled in size, take it out and knead it again. Roll out with a rolling pin to make a circle with a diameter of 30 centimeters.

Yeast-free dough

This is exactly what the base should be like to make a real Italian pizza. Dough without yeast is made in various ways, but they all boil down to one thing: beer bacteria are replaced with fermented milk bacteria. Here is the first recipe: with sour cream. Beat two eggs with a spoon of salt. Dissolve soda in a glass of sour cream (on the tip of a knife). Melt two tablespoons of butter. We combine all three components. Gradually add two cups of flour and knead the dough. It should be elastic and pliable. Roll it out and place it on a baking sheet greased with vegetable oil. We decorate the pizza and bake it. The cakes will come out moderately fluffy.

Italian pizza dough without yeast (with milk)

In a large bowl, mix two cups of flour and a spoonful of salt. In a separate container, beat two eggs, warm milk (100 milliliters) and olive oil (two tablespoons, no more). Pour this mixture into the flour. Stir slightly until smooth. Transfer to a work surface sprinkled with flour. Knead for about ten minutes. The dough will be sticky at first, but will become smooth and elastic. Wet the towel with cold water until it is damp (but not wet). Wrap the bun in it and leave for a quarter of an hour. After this, knead and roll into a thin layer. This pizza base will come out crispy, like puff pastry.