Cooking delicious pizza dough. Recipe for thin pizza dough: preparation. How to make American Pizza Dough

This dough is perfect for both pizza and calzone.

• Flour must be sifted twice through a sieve to saturate it with oxygen;
• IN wheat flour corn or ground bran can be added;
• Eggs may or may not be added;
• It is best to use the highest quality flour from durum varieties wheat;
• Oil, usually olive, preferably of the highest grade, cold pressed "Extra Vergin". If there is no such oil, then you can use any other vegetable oil, but of the highest grade;
• As a liquid component, either drinking water (maybe even mineral water with gas), or milk, some fermented milk product, or mayonnaise is added;
• Salt, sugar, spices;
• Very often, dried herbs are added to the flour, as a rule, these are herbs that give a fragrant smell, such as Provence;
• Soda or baking powder, they allow you to achieve softness. In addition, baking will not stale longer during storage;
• After kneading, the dough must lie down and rest for 20-30 minutes, this will make it more elastic and soft. It will be easier to roll it out;
• There are recipes for preparing batter. Such a test does not need to lie. It can be used, and it is even recommended to do it immediately after kneading.

On milk

This dough is enough for 2 pizzas.

Ingredients:

• 1 glass of slightly warmed milk;
• 3 art. l. sunflower oil;
• 3 cups wheat (previously sifted) flour;
• 1 tsp salt;
• 1 egg.

Cooking method:

1. First pour out 2 cups of flour;
2. With a fork, stir milk, egg, butter, salt in a bowl;
3. Pour the resulting mixture a little into the flour, mixing with each serving;
4. Flour gradually swells. Knead further, now adding the rest of the flour, until you get a smooth dough;
5. Make a ball, cover with moistened cold water kitchen towel, leaving room temperature for 20 minutes;
6. Roll out on a floured table literally until translucent, transfer on a rolling pin to a slightly oiled baking sheet.

On kefir with egg

Ingredients:

• 1 glass of kefir;
• 1 tsp salt;
• 3 thin-walled glasses of wheat flour;
• 1/3 tsp soda;
• 1 egg.

Cooking method:

1. Mix salt and soda with flour;
2. Shake the egg with kefir and add flour in small parts, kneading an elastic dough;
3. Roll out immediately, sprinkling flour evenly;
4. Kefir can be replaced with fermented baked milk, curdled milk or sour milk.

On melted butter

Ingredients:

• Half a glass of melted butter;
• 1 tsp. salt, granulated sugar and baking powder for dough;
• 2 cups of flour;
• 1 egg.

Cooking method:

1. Heat up a little melted butter, stir in salt and sugar;
2. Add baking powder and separately beaten egg;
3. Mix well;
4. Pour the sifted flour in parts, knead until you get enough soft dough;
5. For 10 minutes, cover with a linen napkin moistened with water, leaving it on the kitchen table so that the flour proteins swell;
6. Then roll out, dusting with flour.

unleavened dough

Ingredients:

• 1 glass mineral water(or simply boiled, then cooled to room temperature);
• 3 cups (thin-walled) sifted wheat flour;
• Half tsp. salt and baking soda;
• 1 st. l. Sahara.

Cooking method:

1. Combine dry ingredients right on the kitchen table - flour, sugar, salt and soda;
2. Make a slide, and then a hole at the top. Gently pour water in portions, stirring;
3. Replace the elastic dough, it is already ready for further baking;
4. Tear off a piece of the required size, roll it thinly on a surface dusted with flour and transfer it to a mold (sheet or baking sheet), where you then lay out the filling.

With low calorie mayonnaise

Ingredients:

• 5 st. l. mayonnaise;
• Half tsp. salt;
• 1 glass of flour;
• 3 eggs.

Cooking method:

1. Beat the eggs with a mixer with mayonnaise and salt;
2. Sift the flour in a bowl with a slide, then make a hole at the top and pour in all the egg mixture at a time;
3. Knead the dough, add flour if necessary to form an elastic ball;
4. Roll out immediately, as thin as possible;
5. Without removing from the rolling pin, transfer to greased vegetable oil baking sheet.

Serum

Ingredients:

• 4 cups flour;
• 1 glass of whey;
• 1 tsp table salt;
• 3 art. l vegetable oil, preferably odorless;
• 1/2 tsp baking soda.

Cooking method:

1. Pour the whey into a deep bowl;
2. First, shake well to a homogeneous mass in whey only 1 glass of flour, salt and soda;
3. Then add oil and mix again;
4. Now add the rest of the flour in small portions, carefully mixing in a new portion each time;
5. Gradually, a well-stretched dough is obtained;
6. Divide it into parts;
7. Grease your hands with oil and stretch each piece into a circle shape right on the roasting pan or baking sheet.

On water and with an egg

Ingredients:

• 1 glass of slightly warm boiled water;
• 1 tsp salt;
• 3 cups flour;
• 3 art. l. any refined sunflower oil;
• 1 egg.

Cooking method:

1. In a deep bowl, combine the salt with the sifted flour, make a deepening;
2. In a separate container, beat the water with the egg and vegetable oil well with a whisk;
3. Pour the resulting mixture in portions into the flour, mix to get a homogeneous mass;
4. Add more flour, if necessary, until you get an elastic ball;
5. Leave it for half an hour, covered with a linen napkin;
6. Sprinkle the table with flour, roll out as thin as possible.

With milk, butter and sour cream

Ingredients:

• 3 art. l. sour cream;
• 1/2 tsp. salt and soda;
• 3 cups flour;
• 100 g butter;
• 1 glass of milk.

Cooking method:

1. Mix the flour with salt and soda, then chop with a knife with hard butter(from the freezer);
2. Pour milk into sour cream, stir and pour into the butter-flour mixture;
3. Knead the dough and then distribute, stretching with your hands, on a baking sheet.

With sour cream and butter

Ingredients:

• 3 art. l. very soft butter;
• 3 cups standard flour;
• 1 egg;
• 300 g of non-acidic and low-fat sour cream;
• 1 tsp salt, baking soda on the tip of a knife (pinch).

Cooking method:

1. Beat the egg with a whisk or in a mixer with sour cream and salt, then add butter;
2. Mix flour with soda;
3. Pour into the egg-sour cream mixture, stir;
4. The dough outwardly resembles very thick sour cream (the spoon stands and does not fall immediately);
5. If too liquid, then add flour to the desired consistency.

On kefir and margarine

Ingredients:

• A pack of margarine;
• 6 glasses of wheat flour;
• 1 tsp salt;
• 2 cups of kefir;
• 1/2 tsp baking powder (can be replaced with slaked soda).

Cooking method:

1. For 2 hours, pre-place the margarine in the freezer;
2. Stir salt and baking powder in kefir;
3. Rub the margarine through the large meshes of the grater into a large container;
4. Pour in the kefir mixture and mix everything together;
5. Sprinkle flour in parts, stir regularly until you get a lump of soft dough, which then place in the refrigerator for 2 hours;
6. Then separate the required amount from the dough and smooth it with your hands into a thin layer directly on a baking sheet (tray) greased with vegetable oil.

On homemade sour cream

Ingredients:

• 3 eggs;
• 1 tsp salt;
• 3 cups flour;
• 1 cup melted butter;
• A pinch of baking soda;
• 200 g fresh sour cream.

Cooking method:

1. Beat eggs, salt, butter and soda with a whisk or in a mixer, add sour cream, stir quickly;
2. Then add all the flour at once and knead the dough;
3. Roll out immediately after kneading, dusting with flour if it sticks.

Yeast-free dough on kefir

Ingredients:

• 1 tsp soda (only without a slide);
• 500 g of wheat flour;
• 1 egg;
• 100 g of kefir;
• A small pinch of salt;
• 20 g of vegetable oil.

Cooking method:

1. To begin with, in a deep container, mix kefir, salt and add half of the total volume of flour;
2. Now beat the eggs until foam forms, but not too thick, and then pour the eggs into a container with kefir and flour;
3. Now we introduce oil (about 10 milliliters);
4. We continue to gradually pour flour into the dough in small portions, do not stop constantly stirring;
5. Make sure there are no lumps in the dough. If necessary, add the remaining oil at the very end;
6. Now knead the mass well until it acquires a consistency, as for soda fritters. Do not worry if the dough turns out to be too liquid, since in this case we add a little more flour, but at the same time we make sure that the mass does not turn out to be very thick;
7. We leave the dough for about 15 minutes before we roll it into a layer for pizza;
8. At this time, you can prepare the filling;
9. If the dough sticks strongly to your hands, then grease your hands with a small amount of oil and you can start making pizza.

On water with olive oil

Ingredients:

• 4 tbsp. l. extra virgin olive oil;
• 1 tsp sea ​​salt;
• 2 cups already sifted flour;
• Half a glass of boiled, slightly tepid water;
• 1 st. l. baking powder (baking powder)

Cooking method:

1. Add salt and baking powder to the sifted flour, mix;
2. Pour water first, then olive oil;
3. Mix with your hands for at least 10 minutes until elastic;
4. Roll into a ball, mark with a knife how many cakes will turn out;
5. Cut and stretch each part directly on the table with your hands to the required size and transfer to a baking sheet.

With sour cream and mayonnaise

Ingredients:

• According to 5 st. l. sour cream 15% fat and any low-fat mayonnaise (you can soy);
• 1 egg;
• 2 cups of flour.

Cooking method:

1. Mix the egg, sour cream and mayonnaise in a mixer;
2. Add flour gradually and do not stop kneading;
3. The dough, in the end, resembles thick sour cream;
4. Gently and evenly pour it in an even layer into an oiled deep form, stewpan;
5. Having distributed the filling, in this case, you can cook pizza in a pan.

Yeast pizza dough

There are also rules for preparing this test. In principle, all the rules are the same as for yeast-free, but there are also specific ones that apply only to this category.

• As a liquid component, you can use water, milk and sour-milk products. But it is desirable that they be slightly warm. So the fermentation process will be easier and faster, and the dough will rise faster;
• You can add eggs, but without eggs, the base is thinner. This should be taken into account when preparing;
• Many Italians do not use a rolling pin when forming the base for pizza. They stretch the dough with their hands;
• Yeast can be used both fresh and dry. Although when Italians make pizza at home, they try to use fresh live yeast;
• The dough should be infused from 1.5 to 5-6 hours;
• It is always necessary to add a little sugar to the dough, again to improve the fermentation process;
• In order for the edges of the pizza to acquire a pleasant golden hue, they need to be greased with oil;
• If the yeast has been lying for a long time and they have expired, then they no longer need to be used, there will be no sense from them;
• The mass should not be very tight, this will make the pizza tough;
• All products must also be fresh;
• To prevent the pizza from getting too dry, it should not be overexposed in the oven;
• Fragrant herbs and fresh herbs can be added to the dough;
• Never add more salt than the prescription says. Its excess slows down the fermentation process, and the dough “floats” at the same time;
• If you have leftover dough, you can store it in the refrigerator for up to 3 days. To do this, it must be wrapped with cling film;
• It is necessary to knead the finished mass thoroughly and until it begins to move away from the hands;
• Before laying out the filling, brush the base of the dough with oil. In this case, the filling will not stick to the base and will not let it get wet;
• To make it crispy, it should be baked at a temperature of 200-220 degrees;
• If you are preparing a thin pizza, then do not overload it with toppings.

The best pizza base

Ingredients:

• 1/2 tsp Sahara;
• 1 tsp salt;
• 1/3 cup (425 g) flour
• 1/4 tsp (7 g) dry active yeast;
• 2 tbsp. l. olive oil;
• 1/2 cup (350 ml) warm water

Cooking method:

1. In a large bowl, dissolve yeast and sugar in warm water, let stand 10 minutes;
2. Add salt and oil to the yeast mixture. Stir in half the flour;
3. Turn the dough out onto a clean, generously floured surface and add more flour. Knead until the mass is no longer sticky;
4. Put the mass in a bowl, greased with rast. oil, and cover with a damp cloth;
5. Let the dough rise until it doubles in size, about 1 hour;
6. Punch down the dough and form into a tight ball. Let the dough rest for a minute before rolling out. Roll out and add your sauce and toppings;
7. Preheat the oven to 220 C. If you are baking on a pizza stone, spread the toppings on the dough and bake immediately;
8. If you are baking pizza on a baking sheet, lightly oil it and let the dough rise for 15-20 minutes before adding toppings and baking;
9. Bake pizza in preheated oven until cheese and crust are golden, 15 to 20 minutes.

Quick yeast dough for pizza

Ingredients:

• 1 st. l. Sahara;
• 3 art. l. olive oil;
• 1 glass of warm water;
• 1 tsp salt;
• 1/4 tsp dry yeast;
• 1/2 cup flour.

Cooking method:

1. Mix water, sugar and yeast and let stand until yeast dissolves;
2. Add olive oil and salt;
3. Add flour, mix everything well (no need to knead) and let the dough stand for 10 minutes;
4. Stretch the dough over the baking sheet or pizza stone with your fingers dipped in olive oil;
5. If you like, sprinkle the base with basil, thyme, or other seasonings;
6. Put your filling on top and bake for 15-20 minutes in an oven preheated to 220 degrees.

Pizza dough in a bread machine

Ingredients:

• 3/4 tsp salt;
• 2 tsp Sahara;
• 2 tbsp. l. olive oil;
• 2.5 cups flour (350 g);
• 2 tsp dry yeast;
• 200 ml. warm water.

Cooking method:

1. Add the ingredients to the bread machine in the order indicated by the manufacturer. Turn on the Dough mode and start the cycle;
2. Submit ready dough in a greased form or baking sheet, distribute;
3. Let stand 10 minutes. Preheat the oven to 200 degrees;
4. Put the pizza sauce and toppings on top of the dough. Top - grated cheese;
5. Bake 15-20 minutes, or until the edge is browned.

Easy Yeast Pizza Dough Recipe

Ingredients:

• 2 tbsp. l. olive oil;
• 7 g fast-acting dry yeast;
• Wheat flour - 450 g;
• Sugar - to taste;
• 270 ml. water;
• A pinch of table salt.

Cooking method:

1. If you don't have fast-acting yeast, you can use regular pressed or dry yeast. But before they are added to the flour, they must be activated. To do this, the yeast must be poured into warm water and left for 15 minutes;
2. Fast-acting yeast is added directly to the flour and stirred;
3. Then we pour a pinch of salt there, a little granulated sugar and mix again;
4. In the central part of the dry mixture, make a small hole and slowly pour warm water into it. Stir everything with a spoon;
5. Next, pour olive oil into the mixture and begin to knead everything with your hands. It should take about 15 minutes to knead, as a result, a smooth and elastic base should come out;
6. After kneading, the dough should be covered with a warm towel and placed in a warm place. It should stand for 40-45 minutes;
7. As soon as it increases 3 times, it needs to be mixed;
8. After kneading, it should be left for 20 minutes so that it comes up again;
9. When the mass rises again, it can be used for its intended purpose.

Yeast dough for milk pizza

Ingredients:

• Flour - 500 g;
• 5 g raw yeast;
• Olive oil - 2 tbsp. l.;
• Egg - 2 pcs.;
• Milk - 270 ml;
• Sugar - 1 tsp

Cooking method:

1. Spread raw yeast in warm milk and leave in a warm place for 15 minutes;
2. Pour the flour into a deep bowl and make a small well in the center. As soon as foam appears on the milk, it should be poured into a recess in the flour and mix everything well with a spoon;
3. Break the eggs into a separate bowl, add sugar, salt and olive oil to them. Whisk all ingredients well.
4. After that, put the whipped mixture into the dough and mix all the ingredients;
5. We knead the mass by hand until it acquires a soft, elastic structure;
6. From the finished base we make a small ball, cover with warm material and put it in a warm place for 40-50 minutes;
7. As soon as it rises 2-3 times, it can be used for cooking pizza.

low calorie yeast dough

Ingredients:

• Dry yeast (small package);
• Olive oil - 1 tbsp. l.;
• Warm water - 0.25 l.;
• Salt (a pinch);
• Sugar - 1 tbsp. l.;
• Flour - 350 g.

Cooking method:

1. Pour the yeast with warm water, wait until it rises;
2. Then we pour the flour into a bowl in a slide, make a deepening in the middle and add sugar, salt, olive oil and suitable yeast there;
3. Knead the dough with your hands;
4. After five minutes, put the mass on the table, continue to knead for at least 10 minutes;
5. After that, return the dough to the bowl, cover with a towel and leave in a warm place for half an hour (approximately);
6. When it rises, you can start cooking pizza.

Quick yeast dough for pizza with milk

Ingredients:

• Flour - 400 g;
• Dry yeast - 7 g;
• Warm milk - 1 cup;
• Half a glass of sunflower or olive oil;
• 1 tsp. salt and sugar.

Cooking method:

1. Milk should be warmed up slightly above room temperature so that the yeast “plays” faster;
2. Then pour the yeast, salt and sugar into the warmed milk and pour in the same oil, you know that it cannot be kept in the refrigerator. It should also not be cold;
3. We knead all the components of the future dough well, it is very important for us to completely dissolve the yeast;
4. Pour the flour little by little, you can immediately sift it into the liquid;
5. Mix thoroughly so that no lumps remain. The dough should be good, elastic and not stick to your hands;
6. At the last stage, leave the mass warm to fit, it should increase by half. Then start preparing the base for baking pizza.

Quick dough on kefir

If there is a desire to cook delicious pizza, but at the same time you don’t want to bother much with the dough, then this recipe becomes a real salvation.

Even an inexperienced cook can cook according to this recipe, the main thing is to follow the specified recipe exactly.

Ingredients:

• 1 tsp baking powder;
• 250 g of kefir (can be replaced with soft curd, rubbed through a fine sieve);
• 1 egg;
• Salt - a little, to taste;
• 2 cups of flour;
• 3 art. l. olive oil.

Cooking method:

1. We prepare this pizza dough on kefir, in the same way as for pancakes, but at the same time it should be thicker, but not much;
2. Now we proceed directly to the preparation of the dough - using a fork or a kitchen whisk, beat the egg well, but at the same time it should not turn into a thick foam;
3. We add a small amount of kefir, a little oil and salt to the beaten egg - mix everything well, make sure that the mass is of a homogeneous consistency;
4. Mix the baking powder with flour and sift through a fine sieve to make the pizza more tender and airy;
5. Then we introduce the flour into the kefir-egg mixture, but do not add the entire volume of flour at once, as lumps may appear, but add it gradually, in small portions and constantly stir. But at the same time, the dough must not be stirred for too long, so as not to break the gas bubbles;
6. Using this recipe for pizza dough, you do not need to knead it with your hands. We cover the baking sheet with a sheet of parchment paper and sprinkle a little flour on top, and then pour the finished mass. So that the dough is evenly distributed over the surface of the baking sheet, moisten your hand with water and spread it with your fingers;
7. In the event that it turned out sticky and not very soft, then sprinkle a little flour on top and press down harder, and form a small side on the sides;
8. Lubricate the dough with any sauce on top, lay out the already prepared filling and place the baking sheet in a well-heated oven, bake for about 20 minutes, until the mass is covered with a fragrant crust.

Yeast dough for pizza on kefir

It is quite easy to prepare. The biggest downside to this recipe is that it takes some time for the dough to rise.

Ingredients:

• 700 g of kefir;
• 2 tsp Sahara;
• Flour - you need to navigate by the consistency of the dough;
• 3 tsp fast acting yeast;
• Salt - a little, to taste;
• 0.5 cups of vegetable oil;
• 0.5 cups of warm water.

Cooking method:

1. First, we take a fairly deep bowl and pour half of one glass of water into it (it is important that the water is warm, since in this case the yeast will begin to act much faster);
2. Now pour all the amount of sugar indicated in the recipe into the water, and with the help of a kitchen whisk, mix everything well. We make sure that the sugar is completely dissolved in the dough;
3. As soon as the sugar dissolves, add three teaspoons of instant yeast to the water. Now, with soft, smooth movements, stir the yeast with a spoon or whisk (it is important not to make sudden movements);
4. Now leave the dough for about 15 minutes so that the yeast can completely dissolve. After the specified period of time, add kefir to the dough (about 700 milliliters). Using a whisk, beat the yeast with kefir well;
5. Now we take a sieve and sift the flour several times and add it to the dough. Knead the mass well until it acquires a homogeneous consistency. It is very important not to add too much flour, so it is introduced gradually, in small portions. The dough should acquire the consistency thick sour cream, we also make sure that lumps do not form, but if this happens, we continue to knead the mass until they disappear;
6. Now add a little more flour to the dough - as a result, it should be very hard to mix with a spoon (spatula). We continue to knead the mass with our hands until it becomes softer and acquires a uniform consistency. It is important to remember that you do not need to knead the dough very much, because because of this it may simply not rise;
7. As soon as it is almost completely ready, add vegetable oil to it (if desired, you can also use olive oil). Now knead the mass to the end, and as soon as the oil is completely absorbed, place the container with the dough in a warm place and leave it for about one hour until it rises well;
8. While the dough is rising, we begin to prepare the filling so as not to waste time in vain. From the amount of ingredients that was indicated in the recipe, the dough will turn out to be about four or five pizzas, depending on what size baking sheet will be used;
9. As soon as it rises well, grease your hands with a small amount of vegetable oil and lightly knead the dough, but not very much and leave it again for about 20 minutes. Then we can proceed directly to cooking pizza;
10. We divide the dough into four or five equal parts, roll it out with a thin sheet and put it on a pre-prepared baking sheet, make small sides around the edges. We spread the prepared filling on top and place the future pizza in a well-heated oven, bake until fully cooked until a delicious golden golden brown. The remaining mass can be placed in the refrigerator and used next time.

Italian dough recipe

Ingredients:

• 200 ml. water;
• 1/4 tsp salt;
• 250 g flour;
• Olive oil - 1 tbsp. l;
• 15 g fresh yeast;
• 1 st. l. sugar without a slide.

Cooking method:

1. Before you start cooking, you need to take care of choosing the right flour. Naturally, real Italian flour will serve as an ideal option, but if there is none, then domestic with a high protein content of at least 12% will serve as a substitute. The use of ordinary flour will ensure that the pizza will be lush, and in this case the goal is to make the classic thin dough;
2. 250 g flour is mixed with 1/4 tsp. salt, pour it all into a slide on the table, and a hole is made in its center;
3. A teaspoon of yeast and the same amount of sugar are poured into the water. In order for the yeast to begin its process, this mixture is infused for 10 minutes;
4. After insisting, it is poured into a hole made in flour, and after adding 1 tbsp. tablespoons of oil, you can start to slowly mix it all;
5. You need to move carefully and from the center of the slide to the edge. If the dough has stopped sticking to your hands, and does not tear when stretched, then you can safely leave it to approach for one hour. If the mass has increased by 2 times, it is necessary to start cutting the pizza;
6. A cake is formed with a diameter of 10 cm and approximately 3 cm thick. After that, it can be stretched, but only with the help of hands. The ideal cake will be dough 30-35 cm in diameter with a thickness of 3-4 mm .;
7. This will become a classic. Italian dough. By the way, the Italian ritual, in which the cake is thrown into the air and twisted on one finger, is performed to saturate the dough with oxygen.

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Most quick dough for pizza saves the time of the hostess, 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 delicious. 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-made 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 you can feed your family with a hearty and tasty meal 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. To prepare an ordinary open pie for classic test it will take 3-4 times more time on water than from quick dough with dry yeast and honey.

The rapid maturation of dough in 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:

1. Pour warm water into a small bowl, add dry yeast and honey, stir the mixture.
2. Sift the flour into a separate bowl and make a well in the flour.
3. Pour water with honey, oil into it, add salt.
4. We mix the ingredients and knead with your hands a soft dough, pleasant to the touch. Leave the dough for 5 minutes in a warm place, you can put it in a preheated microwave.
5. 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-liquid dough, as thick as pancakes, 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 - flour, chicken eggs, sour cream, mayonnaise, salt, soda - are 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:

1. Break the egg into sour cream, add mayonnaise and mix with a fork.
2. Add salt and soda, mix again.
3. 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.
4. Pour the dough into an even layer on a greased baking sheet, level with a spoon or spatula.
5. 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 delicious dish; 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:

1. Dry fast yeast immediately begin to rise if warm milk, sugar and flour are added to them.
2. Pour half of the warmed milk into a bowl, add yeast, sugar and 2 tbsp. flour, mix lightly with a fork.
3. In a separate bowl, break the eggs, pour out the salt, pour in the butter and the rest of the milk, mix the ingredients.
4. We combine two liquid compositions together - yeast and egg-milk mass.
5. Gradually add the remaining sifted flour and knead the dough with your hands.
6. The dough should be soft, not too sticky to the hands.
7. 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.
8. 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 pizza or 2-3 lush.

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!

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Basics may involve the use various ingredients. Some housewives make dough for an Italian dish based on ordinary water, and some use milk and even kefir. Today we will present several options from which you can choose your favorite. Experiment, you will definitely get a delicious and tender pizza (dough). A recipe with a photo will help you.

Tasty and beautiful

If you are tired of going to restaurants fast food and pizzerias, then this is a good reason to learn how to cook tasty and satisfying meals on your own. italian dish. The main thing is to correctly replace the base. After all, it depends on her whether homemade pizza will be thin and soft.

The dough, like in a pizzeria, is easy to prepare. Moreover, it does not include expensive and outlandish products.

So, for the base we need:

• high-grade sifted flour - about 180 g;
• medium-sized salt - about ¼ of a small spoon;
• sugar - a small spoon;
• dry yeast - ½ teaspoon;
• warm water (boiled) - about 150 ml;
• olive oil - about 2 large spoons.

Base kneading

Yeast pizza dough is kneaded quickly and it turns out incredibly soft and tender. To prepare it, you need to pour sugar and yeast (dry) into warm water, mix and leave alone for ¼ hours. After this time, salt, olive oil and sifted high-grade flour must be added there. Knead a soft yeast dough, cover it with a thick cloth and leave it in a warm place for 60 minutes. After the specified time has elapsed, the pizza base should rise well.

stuffing products

Now you know how to properly knead yeast dough for pizza. The recipe for the preparation of the dish involves the use of various ingredients for the filling. We decided to apply a standard set of products, namely:

• ripe tomatoes - 2 pcs.;
• boiled or semi-smoked sausage - 120 g;
• mayonnaise - 90 g;
• any hard cheese - about 130 g.

Pizza shaping and baking

After the dough (yeast) for pizza has risen well, it should be rolled out very thinly into a round sheet and placed on a baking sheet greased with fresh cooking oil. Next, on top of the base, you need to carefully lay out circles of ripe tomatoes, straws of boiled or semi-smoked sausage, apply a mayonnaise net and sprinkle the semi-finished product with grated cheese.

Making dough for an Italian dish on kefir

Kefir pizza dough, the recipe of which we will consider next, turns out to be less soft than cooked with yeast, but this method of kneading is faster: you do not need to wait for the yeast to swell and the base to rise. In this regard, you can cook pizza from such a dough immediately after combining all the ingredients.

So the ingredients are:

• high-grade sifted flour - 2 cups;
• sugar - a small spoon;
• table soda - ½ spoon;
• warm kefir - 200 ml;
• margarine - about 100 g.

Dough preparation

Quick pizza dough is prepared in just a quarter of an hour. To knead it, you need to slightly warm the fermented milk drink, add table soda to it and extinguish it. Next, in the same bowl, you need to put sugar, salt and a well-beaten egg. After thoroughly mixing the ingredients, add margarine (melted) and sifted high-grade wheat flour. After a long kneading of all the ingredients, you should get a fairly soft and elastic dough. It should not be kept warm or, conversely, in the cold.

Dish shaping

You can form an Italian dish from a kefir base immediately after its preparation. To do this, the dough must be rolled out into a large layer about 0.8 cm thick and then placed on a baking sheet. Next, on the surface of the base, you must alternately lay out any ingredients. For example, tomatoes, sausage, greens, mushrooms, sour cream, mayonnaise, cheese and others.

Baking process

How long does it take to bake kefir dough for pizza? The recipe recommends cooking it in the oven for 30 minutes. If during this time the edges of the base and the lower part have become ruddy, then the pizza can be safely removed and served.

If it seemed to you that the kefir dough pizza turned out to be too tough, then next time do not add it to the dough egg. Instead of this ingredient, you can pour 2-3 large tablespoons of any vegetable oil into the base.

Making pizza from puff pastry

So what happens the most delicious dough for pizza, we found out. This is yeast (first recipe). No wonder it is used in restaurants and fast food cafes. However, it should be noted that italian pizza from a high-quality puff base, it turns out no worse. Moreover, such dough can always be purchased at the store, although it is not difficult to make it at home.

So, we need:

• sifted flour of the highest grade - 3 cups + 50 g;
• chicken egg village standard - 1 pc.;
• salt is not very large - about ½ a small spoon;
• forty-degree vodka - a large spoon;
• cold water - 3/4 cup;
• table vinegar - 3 dessert spoons;
• butter - about 200 g.

Base preparation

To prepare puff pastry for pizza, you need to beat the egg with a fork, pour vodka into it and add enough drinking water so that the total volume of the mass is 250 ml. After that, vinegar must be added to the same container, add salt and mix until the last product is completely dissolved. Next, it is required to gradually pour wheat flour into the liquid and knead the dense dough well, which will lag well behind the palms. At the end, the finished base should be wrapped in cling film and left aside for 30-55 minutes.

Preparation of the puff base

While the dough is at room temperature, process the cooking oil. To do this, you need to grate the chilled butter, add a little flour to it and lightly beat with a blender.

Having prepared a creamy lubricant, it is necessary to remove the dough from the film and roll it into a square about 6-8 mm thick. Next, apply whipped butter to the surface of the base. Having folded the dough in half, we roll it out again, but already to the state of a long and thin rectangle. After that, the oily mixture must be applied again to the surface. After folding the dough, roll it thin again and repeat the greasing procedure.

It is desirable to perform these actions about 10-15 times. If you do not want to get a too lush base, then 6-8 rolls will suffice.

The process of pizza formation and its heat treatment

After puff pastry is cooked, it needs to be rolled out again and put on a baking sheet. You can not lubricate the baking sheet with oil, the dough is already quite greasy. Having placed the filling on top, the semi-finished pizza should be immediately sent to the oven. Bake the dish at a temperature of 190 ° C, preferably 30-33 minutes. In this case, the dough should noticeably rise and exfoliate.

It should be noted that pizza made from a puff base is quite greasy. In this regard, it is necessary to add a minimum of mayonnaise and cheese to its filling.

For pizza lovers, a recipe will come in handy, from which a real Italian pizza is obtained, with crispy edges, with a thin middle.

For this recipe, it is best to use real extra virgin olive oil. The rest of the ingredients are completely ordinary and can be found in the kitchen of any housewife.

So, to prepare a thin dough for pizza, as in a pizzeria, we take all the products on the list.

I try to buy fast-acting dry yeast, which is enough to mix with flour. Therefore, in a convenient container, you need to sift two glasses of flour (320 g), combine with dry yeast, mix.

Add salt and sugar, mix.

Make a hole in the center and pour warm boiled water into it.

Then olive oil.

Mix the dough with a spoon. And then dump it on the table with sprinkled flour (less than half a glass) and knead the dough. It is good to knead the dough on the table for 5-7 minutes so that it completely comes off your hands. Too much flour should not be added.

The dough should be quite soft and homogeneous. It does not stick to hands. Cover the bowl with cling film and let rise in a warm place.

After 40-50 minutes, thin pizza dough, like in a pizzeria, looks like it has risen well. From it you can cook pizza on the whole baking sheet, or you can divide it into two unequal parts - a larger one and a smaller one, as I did.

Spread most of it on a baking sheet, it is advisable not to use a rolling pin. But if it doesn’t work without it, then roll out the dough with a rolling pin. Brush with pizza sauce and sprinkle with dry oregano (this is important). I have a simplified version of the sauce ( tomato paste, water, salt, sugar and spicy garlic Sause). I described and showed how pizza sauce is prepared.

Randomly spread the filling, stepping back from the edges, depending on what is in your refrigerator.

Then add mozzarella cheese, olives and bake the pizza in the oven preheated to the maximum. The oven temperature should be the highest. 5-7 minutes are enough for baking.

The pizza is ready. Bon Appetit!

From the remaining dough, I made another pizza with a different topping.

And a piece...

Hot pizza in the morning cheese crust will delight a husband who has just come out of the shower (you just need to know the recipe for a quick pizza dough - and now you, like the most skilled sorceress, are ready to conjure a delicious breakfast!). At lunch, colleagues will delight in a hearty Marinara or classic Margarita, 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 delicious pizza lies in a successful test. 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 presented 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 found in the corner store. The basic ingredients of a simple yeast pizza dough are 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 a 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 - ideal, sunflower - 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 with 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 a new portion was bought on the way home fermented milk products. 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. The way out is kefir dough for pizza, classic or, for example, as non-standard as.

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 will call it an open pie, and among ourselves we will 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 Cooking Tips delicious dough for pizza:

1. 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.

1. 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 of cooking. perfect pizza: it does not tear delicate yeast fibers, provides a soft and pleasant dough structure.

1. 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: ready dish must be felt and stuffing, and amazing delicious base. Do not forget about this, laying out the next time meat, tomatoes, olives, mushrooms, cheese and other delicacies on the dough.

1. Bake pizza only at high temperatures - a real Italian delicacy is cooked in a wood-fired oven that 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.

1. 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 a preheated oven for about 10 minutes, and only then transfer the dough onto it.

Good luck with your experiments and delicious pizza!