Home Vegetables Pizza like in a pizzeria. Recipe from an Italian chef. Soft dough for pizza as in a pizzeria recipes and photos

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Pizza like in a pizzeria. Recipe from an Italian chef. Soft dough for pizza as in a pizzeria recipes and photos

Hot pizza in the morning cheese crust will please a husband who has come out of the shower (you just need to know the recipe quick test for pizza - and now you, as the most skilled sorceress, are ready to conjure a delicious breakfast!). At lunch, colleagues will delight in a hearty Marinara or classic Margherita, which you will share with everyone who works with you in the same office (homemade pizza on a thick fluffy dough and after warming up in microwave oven tastes great!) In the evening, the family will appreciate pizza on the most ordinary yeast dough - with a glass of tart red wine, a light French comedy and a warm homely atmosphere.

A party for friends, a children's birthday, a business lunch during a break between trainings, a meeting with friends, a picnic in nature - pizza is appropriate everywhere, desired everywhere and needed everywhere.

Surely you have your own proven pizza dough recipe that you use year after year: it does not let you down, suits you completely and does not force you to go online before every dinner to find something suitable. Of course, in this case, you are unlikely to be interested in any other option - and yet ... do not pass by! New recipe is always a chance to gain useful experience and write down an even more successful way of preparing a familiar dish in your personal cookbook.

Not many realize that the secret of a delicious pizza lies in a good dough. You can experiment with fillings for a long time, you can replace some components with others, endlessly select the perfect tomato sauce, buy only the best cheeses, but if the base is not tasty, you will never get a delicious pizza.

Let's talk pizza dough, shall we?

The most common yeast dough for thin pizza

A classic of the genre, which in one interpretation or another is served in all textbooks on Italian cuisine, which is used by chefs in eminent restaurants and which is most often resorted to in standard recipes. Pizza is a folk and simple food, and therefore should not be prepared technically difficult or problematic. What's more, it doesn't include ingredients that are hard to find, cost a lot of money, and can't be bought at the corner store. Basic components of a simple yeast dough for pizza - water, yeast, flour, salt and a little vegetable oil. Everything else is from the evil one.

Ingredients:

175 g flour;
125 ml of water;
1 tsp yeast;
1/4 tsp salt;
1 st. l. vegetable oil.

Dissolve yeast in warm water, add salt, oil. Gradually adding flour, knead soft, not sticky, elastic dough. After the dough is ready, do not be too lazy to knead it on the table additionally by adding one or two tablespoons of flour: yeast dough loves affection, and three “bonus” minutes of attention that you give it will only improve the quality of the finished dish.

Cover bowl with a tea towel and set aside in a warm place until doubled in size. After that, the dough can be kneaded and start molding the pizza.

The most common yeast dough for lush pizza

First secret good pizza on a lush basis - the dough for preparing this option is rolled out a little thicker than for a thin one. The second secret is slightly different proportions of flour-water.

Ingredients:

225 ml of water;
300 g flour;
1 tsp yeast;
1/3 tsp salt;
2 tbsp. l. vegetable oil.

Pour dry yeast with warm water and wait until they start to “play”. After that, add salt, add vegetable oil (olive oil is ideal, sunflower oil is acceptable). Gradually adding flour, knead a smooth, pleasant, not sticky dough. We leave it in a bowl covered with a towel for 1-1.5 hours before rising (the time depends on the air temperature in the room and the quality of the products). After doubling the dough, we cheat and proceed to collect the pizza.

Pizza dough without yeast

Many housewives, for one reason or another, are looking for good recipe yeast-free dough for pizza. Some do not perceive yeast as a healthy food at all, this product is contraindicated for others, and still others simply do not have enough patience and time to wait for the yeast dough to rise. Exit - dough without yeast. Crispy, dry, thin and very tasty.

Ingredients:

2 cups of flour;
0.5 cups of milk;
1/2 tsp salt;
1/2 tsp soda;
2 eggs;
3 art. l. vegetable oil.

Mix flour, salt and soda. In a separate bowl, stir milk, eggs and butter. Pour two-thirds of the flour into the liquid mass, stir with a spoon until a homogeneous sticky substance. Put the spoon aside, grease your hands vegetable oil and, gradually adding the remaining flour, begin to knead. Knead the dough for at least 10 minutes - you should get a smooth, shiny, even lump, very pleasant to the touch. Cover the dough with cling film and let it rest for 15 minutes. After that, you can work with the test.

Kefir pizza dough recipe

Kefir dough is loved by those who prefer quick options cooking pizza - no need to knead for a long time, no need to wait for the rise and proofing. Another significant plus of kefir dough is the banal disposal of leftovers: it often happens that a glass of kefir remains in the package, which no one wants to drink. The expiration date is about to expire, and on the way home, a new portion of fermented milk products is bought. Throwing away the leftovers just like that - the hand does not rise, which means that you need to come up with something that will allow you to use them without forcing your family to drink kefir that has stood in the refrigerator for several days. Exit - kefir dough for pizza.

Ingredients:

1 glass of kefir;
2.5 cups flour;
10 ml of vegetable oil;
1 egg;
1/3 tsp salt;
1/3 tsp soda.

Mix flour, salt and soda.

In a separate bowl, mix vegetable oil, kefir and egg.

Gradually pour the dry mixture into the liquid mass and stir until a homogeneous sticky dough is obtained. You can’t knead it for a very long time - you will “drive out” all the air, and the dough will turn out to be “clogged” and tough. After all the ingredients are mixed, with your hands dipped in vegetable oil, spread the dough into a well-oiled form and spread evenly. Then you can work with the filling.

Pizza dough with sour cream

Perhaps, among all non-canonical pizza dough options, this one is the most interesting, tasty and convenient. Quite quickly (10 minutes maximum) and with minimal labor (measured, mixed, received), you have a wonderful pizza base ready - tasty, tender, not dry and not hard. Great option! Of course, a real pizzaiolo will most likely just faint if you show him an indistinct mass without yeast, which we will call sour cream pizza dough. We will not irritate him - we will agree that officially cooking masterpiece on liquid sour cream dough We'll call it an open pie, but among ourselves we'll still call it pizza. Homemade and extremely tasty.

Ingredients:

1/2 cup sour cream;
1 egg;
1/2 tsp soda;
1/2 tsp salt;
1/2 cup flour.

Mix sour cream with egg, add salt and soda. Pour in the flour and knead with a few sharp movements a homogeneous lumpy dough. We spread it in a well-greased form, level it with a spoon. You can work with stuffing.

Cottage cheese pizza dough

Soft, with a pleasant creamy aftertaste, tender and does not dry out for a long time. This is the dough that should be prepared for two large pizzas at once, because on the second day, and even on the third, it remains tasty and appetizing.

Ingredients:

250 g of cottage cheese;
1 egg;
50 g butter;
1/2 tsp salt;
1/2 tsp soda;
1.5 cups flour.

Grind cottage cheese with an egg, add soda, salt and softened butter. Gradually adding flour, knead a soft dough. It may slightly stick to your hands - try to limit yourself to the specified amount of flour so as not to "hammer" the dough and make it tough. To spread the dough on a baking sheet, line it with baking paper, lightly grease with vegetable oil and place a ball of dough in the middle. With wet hands, stretch the dough in all directions, achieving an even layer. Next, you can spread the filling.

Yeast puff pastry for pizza

And this is the most time-consuming of all the above pizza dough recipes. Obviously, no one will cook this every day, but sometimes you can treat yourself to a wonderful puff pastry with yeast - it is soft, and crispy, and tender, and solid at the same time.

Ingredients:

200 g butter;
3 cups flour;
7 g yeast;
1/2 tsp salt;
3/4 cup liquid;
1 egg;
3 tsp Sahara.

Pour warm water into a bowl, add sugar and yeast.

Quickly rub the ice cream butter into flour on a coarse grater, mix just as quickly until crumbs are obtained.

After the yeast starts to “play”, add the egg, stir well and pour into the flour mass. We stir without fanaticism, if necessary, add another spoon or two of flour, collect the dough into a ball and, covering the bowl with cling film, hide the dough in the refrigerator for 1.5-2 hours. After that, the dough can be taken out and cut.

Beer pizza dough

Ingredients:

1/2 glass of beer;
125 g butter (half a pack);
1/3 tsp salt;
1/3 tsp soda;
1.5-2 cups of flour.

Beer mixed with melted butter, add salt and soda. We mix in the flour - you should get a soft, not sticky dough, very pleasant and tender. We roll it into a thin layer or stretch it with our hands and fill it with stuffing.

Pizza from ready dough

An option for the lazy, busy, in a hurry and who hate to "play" with the dough, but who love to eat deliciously - pizza on the purchased puff pastry, fresh or yeast. Defrost, put on a baking sheet, distribute the filling and put in the oven - that's it. It cannot be said that with such manipulations you will get a culinary masterpiece, however, the fact that dinner will be much tastier than a store-bought semi-finished product can be said with full confidence.

5 tips for making delicious pizza dough:

It seems to many that the unfortunate half a spoonful of salt in the dough is not felt at all and is not felt, so you can just forget about them. Blasphemous mistake! Salt balances the taste of the dough, enhances what needs to be strengthened, so in no case should you count on the fact that the salinity of the finished dish will even out with the help of the filling and ignore the addition of salt to the dough.

Having stuffed your hand and trained, proceed to aerobatics - do not roll out the dough with a rolling pin, but gently stretch it with your hands. Pizzaiolo shows that prepare treats for you by beautifully tossing dough in the air are not only part of the cooking show. It is also a completely justified way to prepare the perfect pizza: it does not tear the delicate yeast fibers, and provides a soft and pleasant dough structure.

A common mistake that a generous Slavic soul makes when preparing pizza is a thick, thick layer of toppings. We conscientiously forget that we are not preparing open pie, namely pizza, and we strive to impose more toppings, believing that, since we are preparing for ourselves, there is nothing to be greedy. However, the reality turns out to be different - and the pizza does not come out quite the way it should turn out. Ideal option: in the finished dish, both the filling and amazing must be felt tasty base. Do not forget about this, laying out the next time meat, tomatoes, olives, mushrooms, cheese and other delicacies on the dough.

Bake pizza only at high temperatures - a real Italian delicacy is cooked in a wood-fired oven, which provides a dry and very good heat. To get closer to a similar picture at home, set the temperature control in your oven to at least 220 degrees.

For the same reason as described above, it is worth spreading the dough not on a cold metal sheet, but on a well-heated surface. To do this, hold the baking sheet in the preheated oven for about 10 minutes, and only then transfer the dough onto it.

Good luck with your experiments and delicious pizza!

If you decide to cook a real Italian pizza, then you need to learn how to make the dough correctly. The base for this dish should be thin, soft and crispy. From our article, you will learn what you need to do to make pizza, like in a pizzeria, at home.

Pizza "Margherita"

With this recipe as an example, we want to show you how to make a simple pizza dough. Armed with the knowledge gained, you can bake many delicious dishes with the most different fillings. Pizza at home is prepared as follows:

Put about half a pack of dry yeast (7 grams) and one tablespoon of sugar in a large bowl. Pour the dry mixture with 250 ml of warm water, mix and leave in a warm place for 15 minutes.
Mix two cups of white flour (350 grams) with salt. Add to it a tablespoon of vegetable oil and fermented yeast mixture.
Knead a firm dough, then put it in a bowl, cover with a cloth and wait. The pizza base will need to rise at least twice.
Stretch the dough with your hands to a thickness of 5 mm, then place it on a baking sheet and adjust the edges again with your fingers.
Lay out the filling, sprinkle it with cheese and bake in hot oven 25 minutes.

As a filling for this type of pizza, you will need to take one can (400 grams) of canned tomatoes, two chopped garlic cloves, two tablespoons of basil, two tablespoons of olive oil, two tablespoons tomato paste and 150 grams grated cheese(mozzarella and parmesan).

Pizza like in a pizzeria. Recipe

Experts say that real Italian pizza can only be cooked in a real Italian oven. Therefore, in pizzerias, workers use special equipment that gives baked goods a specific look and taste. At home, we recommend using the following trick: place two baking sheets in a preheated oven (one on the top level, and the second on the bottom) and, when they warm up, put the pizza on the very top. The secret is that the second baking sheet will take the heat and evenly distribute it to the top. Thus, the dough will bake faster and acquire a special structure. How is pizza prepared at home? Read on for this easy recipe:

Knead the dough from 200 grams of flour, a teaspoon of yeast, a tablespoon of olive oil, water and salt. Cover the finished product with cling film and place in a warm place for 20 minutes.
When the dough has increased in size, put it on the work surface of the table, knead a little more with your hands, roll it out and place it on a baking sheet.
Fill the pizza with toppings of your choice, sprinkle with cheese and bake until done.

Pizza with sausage

Many housewives are sure that at home it is impossible to cook exactly the same pizza as in a pizzeria. However, we can refute this statement and offer a recipe for a simple and delicious dish. Pizza with sausage is prepared as follows:

for the dough, mix 500 grams of flour premium, one bag of dry yeast (12 grams), a teaspoon of sugar, a little salt, two tablespoons of olive oil, one pinch of dry oregano and basil and 250-300 ml of warm water;
for the filling, cut six cherry tomatoes, a quarter of sweet bell pepper, 200 grams of mozzarella into thin slices, ten pitted olives in circles, and sliced smoked sausage;
put the risen dough on the table and stretch it with your hands (try not to use a rolling pin at all), put the workpiece on a baking sheet, greased with oil, and once again adjust it to the desired size;
grease the surface of the dough with vegetable oil, and then pierce it with a fork in several places;
it's time to lay out the filling: first of all, there is your favorite tomato sauce and chopped tomatoes, then rings of olives or olives, slices of sausage, and finally - cheese and chopped bell pepper;
to give the dish an unforgettable flavor, it can be sprinkled with thyme, basil, rosemary or other herbs.

Bake the pizza in a preheated oven until the dough is baked and the cheese is melted.

Tomato sauce

What else needs to be done to make the same pizza at home as in a pizzeria? The recipe for the dough and the method of preparation are very important, but the ability to prepare the right sauce is equally important. We suggest you use the following recipe:

In a heavy-bottomed saucepan, heat two tablespoons of olive oil, add three minced garlic cloves and one finely chopped onion. Cover the vegetables with a lid and simmer until they are soft.
Take one kilogram of ripe tomatoes and peel them. After that, they should be chopped and added to the pan along with two tablespoons of tomato paste and dry herbs (you can take bay leaf and oregano). Season the sauce with salt and ground pepper.
Stew the tomatoes for 15 minutes, and at the end chop them with a blender.

Tomato sauce for real Italian pizza ready.

toppings

What other secrets do you need to know to make pizza like in a pizzeria? The recipe for a popular dish may depend on its content. We offer you several popular options for toppings for Italian pizza:

"Seasons" - 50 grams of thinly sliced smoked sausage, 50 grams of chopped mushrooms, 50 grams of thinly sliced artichokes, three anchovy fillets (they need to be cut in half), two tablespoons of capers, chopped olives, fresh basil and mozzarella cheese. Visually divide the pizza into quarters and put on each type of filling, sprinkle everything with capers, olives and grated cheese.
"Marinara" - 200 grams of seafood cocktail, one yellow pepper, a spoonful of capers, chopped olives, dry herbs (marjoram, oregano), mozzarella, parmesan, salt and pepper.
"Homemade" - 150 grams of mozzarella, 50 grams of feta, 50 grams of parmesan, four tomatoes, one yellow pepper, 50 grams of ham, fresh basil, salt and pepper.

Conclusion

We will be glad if our tips help you and you get pizza, like in a pizzeria. The recipe for this delicious Italian dish is not too complicated, and you can easily reproduce it at home.

Pizza, which is served in cafes and restaurants, is significantly different from the homemade version. But why? The filling consists of the same classic ingredients, and the dough is made according to one of the many "correct" recipes. However, when making pizza at home, for some reason the base turns out to be too lush, and there are too many toppings ... Accordingly, the traditional italian dish from a thin cake turns into an open butter pie. What is the secret of real Italian pizza?

The main feature is a special way of baking the dish. Traditionally, pizza was cooked in massive Italian ovens heated to 485 degrees (!). At the same time, this temperature had to be maintained throughout the entire baking time, which was a maximum of 2 minutes. As a result, an appetizing crispy crust formed on top, the base did not have time to rise too much, but inside it remained tender and soft.

Of course, installing such a culinary device at home is quite problematic. Therefore, pizza lovers have come up with a few tricks in order to be able to pamper themselves and their loved ones. classic dish Italian cuisine. The easiest option is to cook pizza in an oven preheated to 250 degrees, while increasing the baking time to 10-15 minutes. In addition, you can use a special pizza stone, which is placed directly in the oven, and the stuffed cake is baked on it.

Recipes thin pizza there are so many out there at the moment, so let's take a look at two of the most successful ones.

Pizza "Sunny Italy"

A thin base, a small amount of filling and an original combination of champignons with salami give ready meal refined taste and unique aroma.

For the test we need:

½ sachet of dry yeast;
two glasses of flour;
a tablespoon of sugar;
glass of water;
2-3 tbsp vegetable (preferably unrefined olive) oil;
a teaspoon of salt.

To begin with, we need to make a dough. Pour a glass of warm water into a bowl (you can use it from the tap) and dilute salt, sugar, yeast and a tablespoon of flour in it. We put it near a heat source (namely near, and not directly on the stove).

After 10-15 minutes, the yeast will begin to ferment, foam will appear. This means that you can already add the remaining flour and vegetable oil.

Helpful Hint: In order to create perfect pizza, you must rely not only on the proportions of flour / water / sugar / salt / oil given in the recipe, but also on your own culinary instinct. The dough should be pliable, plastic, but not rubbery or too liquid. Accordingly, if you have done everything according to the recipe, and the desired consistency of the dough mass has not been reached, then you can add a little more flour. And if needed, a little more...

Place the dough on a floured work surface and knead for 10-15 minutes, adding more flour if needed. We form a ball, grease it with vegetable oil, cover it with cling film and put it in heat for an hour and a half.

We are preparing the filling, which will require:

salami sausage (100 g);
tomato sauce for pizza (6 tablespoons);
four fresh champignons;
one medium tomato;
grated mozzarella (300 g).

When the dough has increased at least three times, divide it into three approximately equal parts. We roll balls out of them and form cakes, previously rolled in flour. Grease a baking sheet with olive oil and turn on the oven to maximum - let it warm up for now.

Now you need to stretch the dough cakes on the bones with a clenched hand into a fist and scroll them several times - this is how Italian pizzaiolo turn the dough into a pizza base thickened at the edges and thin in the middle. In principle, at this stage, you can use a regular rolling pin to roll out the dough.

We spread the cakes on a baking sheet, generously grease them with tomato sauce, distribute thin circles of sausage, half rings of tomatoes and pieces of champignons over the dough (in one layer). Sprinkle with grated mozzarella on top and send the dough with the filling to the oven for 10 minutes.

When the cheese melts and turns golden, the delicious thin pizza "Sunny Italy" is ready!

Neapolitan pizza on a thin base

An extremely popular variant of thin pizza. Such a dish is prepared quite quickly, and on the table it looks unusually beautiful and even elegant. Neapolitan pizza dough is created from:

a bag of dry yeast;
glasses cold water;
pinches of salt;
0.5 kg of flour.

Sift the flour into a large bowl and make a well in the middle of the flour mound. Pour the yeast mixed with water and salt into this recess, knead the dough. It is necessary to interfere with it until the dough mass acquires elasticity. Then cover the dough and leave it for 20 minutes in a warm place. After this time, knead again and divide into three equal parts. Cover with cling film and place in the refrigerator for at least an hour.

It is not necessary to use all the dough at once. It can be stored in the refrigerator for about three days, respectively, it will be much easier to make pizza later, since the baking base is already ready.

It is quite difficult to meet a person who would not like pizza. And the thing is that such a simple dish can be a delicious option for a snack and a variety of daily diet. This Italian delicacy can become a real lifesaver when guests are already on the doorstep.

Some housewives prefer pizza from a pizzeria, fearing the troublesome work in the kitchen. But if you remember the basic nuances of cooking delicious homemade pizza, then you will easily pamper yourself and loved ones with many options for this yummy.

The main thing in the article

Recipe for pizza dough without yeast at home

There is an erroneous opinion that only the filling affects the final taste of pizza. By putting the same ingredients on a pizza with a different dough, you get a perfect different dishes. It is this flavor accent that can put the dough, which will certainly affect the final result.

The easiest pizza dough is yeast-free dough. This cooking option is used by chefs from the birthplace of pizza - Italy. It takes much less time to bake such a dough than yeast dough, and the cake acquires a light, crispy texture.

Thin dough recipes for homemade pizza

The recipe for "your" most delicious pizza dough can only be determined by trying many of its varieties.

Pizza dough with milk

Components:

1 tbsp wheat flour
1 egg
1/4 cup warm milk
1 tbsp sunflower oil
0.5 tsp salt.

Cooking:

Combine salt with flour.
In a separate container, uniformize the eggs, milk and butter.
Then slowly pour the liquid egg mixture into the flour, stirring constantly.
When the dough reaches a sticky consistency, start kneading it, adding flour if necessary.
The dough should become smooth, put it in a bowl and cover with a clean cloth for about ten minutes.
Roll out thin dough using a rolling pin. To do this, sprinkle the table with flour in advance.

Pizza dough using olive oil

Ingredients:

1 tbsp wheat flour
1/4 cup warm water
2 tbsp olive oil
0.5 tbsp baking powder or regular soda
0.5 tsp salt.

Cooking:

Sift flour through a sieve and combine with all dry ingredients.
Gradually add water, and only then olive oil.
Knead the dough until elastic. This will take ten minutes.
Form the dough into a ball and then roll it out to the desired size.

There are a huge number of options for yeast-free dough. It could be tender dough, kneaded on sour cream or with the addition of cottage cheese. You can add airiness to the dough by adding to it dairy products, beer, or mineral water.

Pizza dough like in a pizzeria

In a pizzeria, pizza dough is crispy and thinly rolled out, while at home, on the contrary, it often turns out to be curvaceous. But what if you want to cook pizza at home, like in a pizzeria? Current ovens are in no way inferior to professional units, which are equipped with food industry establishments. Therefore, the situation is behind the most important thing - the test.

So, the main points of preparation thin dough:

An important role in the preparation of thin dough is played by its correct rolling. The basis for the dough is yeast, and its components may vary depending on the availability of those in the hostess' kitchen arsenal.

For a classic pizza stock up:

slightly warmed water - 200 ml
dry yeast - 1.5 tsp
granulated sugar - 1.5 tsp
salt - 0.5 tsp
flour - 300 gr
vegetable oil 2 tbsp

Make a steam. To do this, in a separate container, mix yeast, sugar, salt and a tablespoon of flour, dissolve in warm water.
Cover the dough with a clean towel and leave to rise for 20-30 minutes. The fermentation process will begin, and the emulsion of the ingredients will be taken with foam. This will be the signal to start the kneading.
In a separate bowl, add all the remaining products to the dough and knead the dough. The main thing is not to “hammer” the dough with flour too much, it should turn out elastic, but not tight, and not stick to your hands.
The amount of ingredients in the recipe is designed for two thin pizzas. The most important moment has come - roll out the thin dough. Divide it into two parts and roll it out with a rolling pin.

In the homeland of pizza - Italy, the dough for its base is not rolled out with a rolling pin, it is formed with the bones of the fingers, scrolling many more times on the palms. So it turns out thin in the middle, and thickened at the edges.

When the final thickness of the dough suits you, grease its surface with sauce and start decorating the filling.

How to make homemade pizza?

Choosing a topping for pizza is very easy, because there are a huge number of its varieties. It can be meat, seafood, mushrooms, as well as vegetables for vegetarian pizza. In this case, you can safely experiment, because no matter what combination of ingredients you choose, it is quite difficult to spoil the pizza. This dish will turn out delicious even for housewives with little culinary experience. Here is one of the many variations of this delicious delicacy.

Pizza "Homemade"

Required products:

flour - 300 g
eggs - 1 pc.
milk - 0.5 tbsp
butter - 1 tbsp
salt - a pinch
ketchup or tomato sauce - 1/4 pack
mayonnaise - 1/4 pack
smoked sausage - 250 g
canned cucumbers - 2 pcs
cheese durum varieties- 150 g
seasonings to taste

Knead the dough: first beat the eggs, add salt and flour to slightly warm milk.
Knead the dough thoroughly, then roll out with a rolling pin to the desired thickness, depending on whether you want a thick or thin dough. Preheat oven to 180°C.
In the meantime, take care of the filling, cut all the products chosen for it. Mix ketchup with mayonnaise, add your favorite spices to this mixture. Lubricate the resulting sauce with a layer of dough and put the filling on it.
Put the pizza in the oven to bake, the cooking time is individual and depends on the degree of readiness of the dough. The approximate baking time is 20 minutes, but the ovens are different for everyone, and the thickness of the dough will play an important role. So once your pizza is browned, take it out of the oven, sprinkle it with cheese, and put it back in for a few more minutes. Once the cheese has melted, you can serve the dish.

Homemade pizza recipe with step by step photos

Pizza dough consists of:

0.5 cup warm milk
1/3 tsp salt
black ground pepper- taste
1-2 tbsp sunflower or olive oil
1 cup flour (a little more if it gets runny)
0.75 sachet dry yeast

Cooking steps:

In a separate bowl, first mix the flour with the yeast well.
Pour milk with vegetable oil into another bowl, salt and pepper.
Combine dry ingredients with wet ingredients and prepare dough.
The dough should be a little sticky, don't use too much flour. In this recipe, the dough should be like this.
Leave the dough to rise, covering it with a towel. This process will take about an hour.
As soon as the dough has increased in size, knead it a little with your hands on a floured table.

Carefully transfer the dough to the baking dish and spread it over the entire surface with your hands. The dough will turn out to be quite liquid for this dish, so it will not be possible to roll it out with a rolling pin.

Brush the surface of the dough with a little oil.
The first layer of the filling will be tomatoes, then sausages, and, well, hard cheese, chopped on a grater.

Send the pizza dish to the oven, preheated to 180 ° C for half an hour.

Eventually - delicious pizza with crispy soft dough. Overeating!

Such pizza can be diversified not only with sausage, but also separately include eggs, olives, herbs, mushrooms, canned pineapples, garlic, and even herring in the filling.

Pizza with sausage and cheese at home with a photo

It is pizza, which includes sausage and cheese, that is the most common in cooking. It turns out delicious using any type of dough, only each cooked dish will be filled with its own unique flavor notes.

Often used smoked sausages, so the pizza turns out with a certain point, but it also fits boiled sausage. You can also combine sausage varieties, add mushrooms, chicken or olives there.

What is the secret to making pizza with sausage and cheese?

This recipe gives an example of pizza with four main ingredients: yeast dough, tomato sauce, smoked sausage and hard cheese.

For the test you need:

400 g flour
150 ml water
1 egg
5 g yeast
salt, sugar
1 tbsp vegetable oil

First, start the dough, stirring the yeast with sugar in slightly warmed water, add about half the flour there. Opara should come up for 20 minutes.
After the dough is taken with a foam cap, add salt with an egg and the remaining flour there, knead the dough.
At the very end of the kneading, grease the dough with vegetable oil and give it a smooth structure. Leave the dough to rise for at least an hour, and ideally for two hours, it should increase significantly in volume.
After the specified time, sprinkle the surface with flour and once again carefully knead the dough, roll out a cake from it to the size of a baking dish (which you grease in advance with oil), and transfer it there.

For the filling you need:

250 g sausages
100 g hard cheese
tomatoes
50 g butter

Cut the sausage and tomatoes into rings, grate the cheese on a coarse grater.
Lubricate the dough with butter at room temperature, and place the filling in the following sequence: sausage, tomatoes, hard cheese. To spice up the pizza, add grated garlic after the tomatoes.
Preheat the oven to 200°C and bake the pizza for 30 minutes.
Garnish the finished dish with a sprig of greens and serve on a round platter.

Homemade pizza: the most delicious recipes

Pizza with seafood

Test Ingredients:

200 g premium flour
0.5 tbsp warm water
0.5 tbsp dry yeast
1.5 tsp sugar
0.75 tsp salt
2 tbsp olive oil

The filling consists of:

250 g shrimp (you can add other seafood)
100 g hard cheese
5 tomato
0.5 tsp dry oregano
0.5 tsp dried basil
olive oil
salt, pepper

Sift the flour with and knead the dough, initially preparing the dough. The technology of this process is described a little higher.
In the meantime, start preparing the sauce. Peel half of the tomato from the skin and seeds, pass through a meat grinder or smash in a blender. Add olive oil and dry herbs to them, salt.
When the dough has increased in size, roll out a layer of it, about half a centimeter, grease with sauce and put in a preheated oven for five minutes.
Defrost and clean shrimp. Put the filling on the base: shrimp, cheese, tomatoes, cut into rings. Salt, pepper, drizzle with olive oil.
Put the pizza in the oven for another ten minutes, season with dry basil.

Pizza in the oven: quick recipes

To prepare delicious dough for pizza, you can use the recipes that were given earlier. So, for example, rolled yeast dough blanks can be stored in the freezer so that at the right moment you don’t waste time kneading it. If you are a busy person, you can already purchase ready dough in a supermarket, the range of which is growing every day. And do not worry, no one will consider you a bad housewife, because in choosing just such a test, you will show resourcefulness and creativity.

The main thing in cooking pizza is to take into account the taste preferences of those who will try it, and they are all different. Therefore, various variations of fillings are selected below to satisfy any taste preferences.

Fast pizza in a pan with a photo

Pizza minute in a pan

Necessary products for pizza:

ham - 300 g
tomatoes - 2 pcs
hard cheese - 100 g
2 tbsp mayonnaise
4 tbsp sour cream
1 large egg
7 tbsp flour

Pizza preparation technology, which will not take more than ten minutes:

Knead the dough for pizza, it should turn out liquid. First, combine mayonnaise, sour cream and eggs, and then add flour.
Lubricate the pan with oil, pour the dough into it.
Cut the ham into large slices and spread evenly throughout the dough.
Place sliced tomatoes and grated cheese on top.
Put the pan on the stove and cover with a lid, cook for about ten minutes. The readiness of the dish is determined by melted cheese and ruddy dough, which easily lags behind the pan.

In order for the pizza-minute to bake evenly, pour a not very thick layer of dough into the pan.

That's it, enjoy the incredible aroma and taste of pizza!

Easy and fast homemade pizza video recipes

Try a wide variety of pizza recipes to find out exactly which ones you like the most! Bon Appetit!

Bake a real, almost Italian, pizza in gas or electric oven difficult, but possible. I have tried a dozen different recipes, before I came to the conclusion that it was not only and not so much in the way of preparing this famous pastry, how much in the technique of baking. In order for the pizza dough to be thin and soft, as in your favorite pizzeria, it is important not only to know the proportions of the products, but also to observe the recommended temperature when cooking. In a conventional oven at medium temperature, it turns out delicious flatbread with a filling, but it is almost impossible to achieve the desired airiness, softness and at the same time a crispy crust. Here are a few cooking tips that will get you close to (and sometimes even surpassing) the culinary results of well-known pizzerias.

Traditionally, special ovens are used to bake pizza. Baking in them is cooked at a high temperature and quickly. Houses for these purposes use baking stones made of fireclay clay. They equalize the temperature in the oven, ensure uniform, fast baking of the top and bottom. Pizza is cooked at 250-270 degrees for 5-7 minutes. Cheese during this time does not have time to dry. When cut, mouth-watering cheese "threads" are obtained, which stretch for a piece. I've tried preheating the oven to the highest setting and cooking in a regular metal biscuit pan on a baking sheet. The result is a properly baked top and an almost raw, moist bottom. If the oven is in a shape with holes, it will taste better, but not quite like in pizzerias. A little hint: instead of expensive stone, it is permissible to use building unglazed tiles made from environmentally friendly clay. It costs much less. But do not forget to ask for a quality certificate.
The quality of the flour is of great importance. Use a superior quality or high protein product.
To make the dough softer, boiled potatoes are added to it in an amount of 10-15% by weight.

Yeast-free crispy dough for thin homemade pizza

Required products (for 1 large / 2 small):

How to quickly and easily prepare a successful pizza dough without the use of yeast:

Mix flour with baking powder (baking powder). Sift into a deep bowl. Make a small hole in the center.
You can knead on water, milk or water-milk mixture (1 to 1). The liquid should be boiled, cooled to room temperature. Dissolve the salt in it. Pour into the recess. Add oil. Ideally, you should use extra virgin olive oil - a classic for Italian pizza. Refined sunflower oil will do.
At this stage, you can add aromatic seasonings: ground pepper, oregano, thyme, basil, rosemary. Start stirring the food with a fork, collecting them from the edges to the center. The mass will turn out lumpy, heterogeneous. When it becomes difficult to mix, the fork becomes sticky, transfer the dough to a work surface greased with a thin layer of fat.
Knead for at least 7-10 minutes. The dough will be elastic, not sticky, rather tight. Form a ball out of it. Return to bowl. Close with cling film. If possible, leave room temperature for 30-40 minutes. During this time, gluten will stand out, and baking will turn out softer. With limited time, you can bake immediately.
Roll thin. Make the sides. Brush with sauce. Lay out the filling to your liking. I had sausages, onions, Bell pepper, cherry tomatoes, bar mozzarella. Bake in preheated oven until done. Serve immediately after baking. The pizza is extremely thin, very soft on the inside, crispy on the outside. Pizzerias don't cook that well.

Quick non-dough dough with dry fast acting yeast

Ingredients for 2 medium pieces (glass - 250 ml):

Cooking method (recipe with photo step by step):

Sift the flour onto a cutting board or into a large bowl. For ease of kneading, make a recess in the center.
Boil the water. Cool to a temperature of 35-40 degrees. Dissolve sugar, yeast. Stir until completely dissolved. Pour liquid into flour.
Stir with a spatula. Add oil.
Switch to manual kneading. If the mass is a little sticky, grease your hands with oil. Add a couple more tablespoons of flour if needed. Knead the dough with your hands until it becomes elastic, homogeneous, stops sticking to your palms. Lubricate the inside of the bowl with vegetable fat. Put down the dough. Tighten with cling film. Put on water bath- in a large bowl of hot water.
After 20-30 minutes, the yeast base for soft homemade pizza will be ready for further cooking. It will increase in volume by 2-3 times. Remember her. Divide if necessary.
Roll out into a thin round (rectangular) cake on a floured surface. Make a high edge if desired. Top with your favorite sauce. Spread the filling evenly. I had the meat version: smoked pork belly, chicken roll, sausages, red onion, cherry tomatoes. I put the cheese under the filler. This time I chose cheddar. Decorate the finished pastry with fresh herbs. Serve immediately before the cheese layer has set. I advise you to bake on a baking stone at a temperature of 250-270 degrees for about 7 minutes. It is also acceptable to cook in a conventional oven. It turns out delicious, but not quite like in cafes and pizzerias. It will turn out a slightly denser, crispy base. The recommended temperature for cooking in the oven is 200 degrees. Time - 15-20 minutes.

Yeasted classic dough for thin pizza, as tasty as in a pizzeria

Would need:

How to properly prepare pizza dough thin and very soft:

You can knead on the basis of fresh or granulated yeast. In the first case, the product must first be crushed with fingertips. Mix yeast, sugar, 1-1.5 tablespoons of flour in a bowl.
Bring filtered water to a boil. Cool down to 36-38 degrees. Add about half a glass to the bowl of dry ingredients. Stir. It will turn out a grayish, pouring, homogeneous mass - dough. Cover with cling film (cloth). Put in heat to ripen for 10-30 minutes (depending on the type, freshness, quality of yeast). Stir the salt into the remaining water.
A ripe dough will look something like this. The mass will become lighter, covered with thick bubbly foam, and will increase in volume several times.
Pour the remaining flour into a deep bowl. Pour in water with dissolved salt. Add steam.
Stir. Pour oil into the resulting lumpy mass.
Knead a smooth, moderately tight, soft, elastic dough. When kneading, it should not stick to the hands, the working surface. Put the future baking base back into the bowl. Cover with a napkin. Take at least 1 hour to climb. To speed up the process, put the dough in a water bath, as in the recipe above. The amount of yeast can be reduced by 2-3 times. But in this case, the time to rise will increase proportionally.
This is how it rises - the airiness just rolls over. It is very comfortable to work with the yeast base. It comes out moderately dense, thinly rolled out, does not tear. Form a round base with or without sides in a special form with a perforated bottom or on a board. The better the crust is rolled out, the thinner the pizza will be. Brush the middle with a layer of sauce. Post your favorite toppings. Grated (sliced) cheese, according to Italian rules, is placed on top of the sauce or directly on the filler. In my photo - smoked salmon, mussels, squid, shrimps. For spice, I used a thinly sliced lemon, garlic Sause. Cheese - pickled mozzarella. To ready pizza turned out soft, with a crispy crust, cook according to the recommendations suggested at the beginning of the article.
Serve!