For test:
- flour - 370-400 grams;
- chicken eggs - 2 pieces;
- cow's milk - 0.5 cups;
- vegetable oil - 2 tbsp. spoons;
- salt - 1 teaspoon,
- baking powder dough - 1 tsp. a spoon.
For filling:
- ham - 200 grams;
- hard cheese - 150 grams;
- mayonnaise - 40 grams;
- ketchup - 30-40 grams.
How to make pizza without yeast:
1. In a deep bowl, you need to combine chicken eggs and salt. This mass should be beaten a little with a whisk so that the texture of the eggs collapses.
2. Add warm cow's milk to the eggs, mix well.
3. Gradually introduce flour with baking powder. You need to add in small portions and mix each time.
4. When the mass becomes thick, you need to start kneading it with your hand.
5. Grease hands and dough with prepared vegetable oil knead well for 10 minutes. Pizza dough without yeast will gain shine and elasticity.
6. Roll out the dough with a rolling pin and place in a large round shape at least 40 cm in diameter. If you do not have such a large baking dish, you can use a baking sheet or divide the dough into 2 parts and make a small pizza from each. The dough needs to be rolled out as thinly as possible and so that the filling does not drain from the surface, you can make small sides. The dough in the form should be pricked a little with a fork, otherwise it may deform during baking.
7. Lubricate the surface of the dough with mayonnaise. Cut the ham into circles, each of which is divided into 4 segments. Carefully spread the slices on top of the mayonnaise. Drizzle with a little ketchup.
8. Grate cheese on a coarse grater. Sprinkle them on pizza. You can sprinkle with a small amount of chopped herbs.
9. Pizza is baked in an oven preheated to 200 degrees for 15-17 minutes.
Even though pizza is traditional Italian dish, she managed to firmly enter the menu of the Russians. Today, without pizza, it is difficult to imagine a hearty breakfast, a youth party, a quick snack, a picnic in nature or friendly gatherings in a big company. If initially pizza was considered food for the poor, today it is a dish that is eaten with equal pleasure by both ordinary housewives and millionaires.
You can order a ready-made pizza in a cafe or buy it in a supermarket, but there is nothing tastier than homemade pizza made by yourself. Classic Italian pizza has a thin crust and juicy stuffing. The main components of this dish include tomato sauce and cheese, and the remaining components - mushrooms, meat, ham or seafood - are added as desired.
So that the result does not overshadow your expectations, you should remember the basic rules for making authentic Italian pizza. Pizza dough should be prepared in advance so that it has time to rise well. A longer fermentation time helps the dough increase in volume and also makes it taste sweeter. Kneading the dough should not be treated with fanaticism: this should be done only until it reaches the required consistency - it ceases to be sticky and will stretch well. Over kneading the dough can cause the finished pizza to be very brittle.
Before rolling out the dough, let it stand in a warm place so that the dough becomes soft and pliable. Some professionals believe that the pizza base should be partially cooked ahead of time. In this case, it is necessary to lightly bake the rolled dough in the oven, then put the filling on it and bring it to readiness. This is done in order to avoid overcooking the filling and burning the cheese, as the dough takes much longer to cook.
To get the perfect crispy crust, it's best to use high protein bread flour. If your goal is a pizza with a soft, fluffy base, you'll need to add more water to the dough or use less flour. More wet dough will result in a softer crust. In this case, it is better to use flour with a low protein content.
Avoid using expensive ingredients - always use readily available ingredients for the filling, such as ham, minced meat, sausages, mushrooms, vegetables, etc. For more savings, use ingredients you already have in your fridge, like sausage left over from breakfast. The filling ingredients must be fresh. Remember that canned and wet foods tend to make the pizza look raw. To prevent this from happening, try to remove excess water from such products.
Never skimp on the sauce, as it determines the final taste of the pizza and helps to make the topping more juicy. A sauce made from tomato paste, which is almost always at hand, is undoubtedly very quick and convenient, but do not be lazy to prepare a sauce from fresh tomatoes and spices, which can really enrich the taste of pizza. If you have mozzarella cheese good quality, do not "bury" it under other ingredients, but place it on top. Remember that not every filling is suitable for dough of different thicknesses. So, thin crispy dough is best suited for meat and vegetable fillings, while for cooking pizza stuffed with several types of cheese, it is better to use thick crust, which will support the melted cheese mass well.
If you like juicy pizza, you can add some chopped onion to the topping. Pizza should be served as soon as it's cooked, before the cheese has set. Chilled pizza can be reheated in the oven or microwave, but freshly baked pizza is best, as nothing beats the aroma of fresh baked goods. Watch the pizza in the oven from time to time, especially towards the end of the cooking time. She can quickly go from undercooked to overcooked in these last few minutes.
Cutting a pizza with a bad knife can destroy the toppings and make the appetizer unappealing, making the pizza less appealing. In this case, it is best to cut the pizza with special sharp scissors as soon as you take it out of the oven. It is better not to hesitate with this matter, since as the pizza cools, the dough will harden and it will be more difficult to cut it. Thanks to cutting with scissors, the cheese will remain in place, and the filling will not fall apart.
Secret delicious pizza, prepared at home, is also in the drinks that you serve with this appetizer. Be aware that overly sweet, coffee and soda drinks can overpower the pizza. best options in this case will be green tea, mineral water, tomato or Orange juice, dry wines and beer. By following all these simple tips, be sure that all your culinary efforts will not be in vain and will be rewarded with compliments and admiration from relatives and guests.
The yeast dough recipe for pizza calls for active dry yeast. Make sure the yeast is fresh and the expiration date on the packaging is up to date. You can use all-purpose flour to make the dough, but specialty bread flour contains more gluten than regular flour, making the pizza crust crispy.
Ingredients:
1.5 cups warm water
1 pack of dry yeast
3.5 cups flour
2 tablespoons of vegetable oil,
2 teaspoons of salt
1 teaspoon of sugar.
Cooking:
Pour the yeast into warm water and leave for 5 minutes to dissolve. Add flour, salt, sugar and oil. Knead elastic dough by hand or with a mixer fitted with a dough attachment. If the dough seems too sticky to you, add more flour.
Brush the dough with oil, cover with plastic wrap and leave in a warm place until it doubles in size. It usually takes 1-1.5 hours. You can leave the dough for more time - this will only improve the taste of the pizza. Alternatively, you can preheat the oven to 65 degrees, turn it off, and place the bowl of dough in the heated oven, letting the dough rise.
Making pizza dough traditional way using yeast takes some time, during which the dough should increase in volume. Without yeast dough perfect for pizza when you don't have time to wait for the dough to rise. This dough is prepared very simply, and homemade pizza based on it turns out to be incredibly tasty.
Ingredients:
2 cups of flour,
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
6 tablespoons of vegetable oil.
Cooking:
In a large bowl, mix all the ingredients until the dough stops sticking to the sides of the bowl. Put the dough on a greased baking sheet and form thick edges that will hold the filling. Add toppings and bake pizza at 220 degrees for about 15 minutes.
The key to great pizza is, of course, delicious dough. While some prefer soft lush base, just as many people love a thin crispy crust. Thin pizza dough means it doesn't need extra time to expand, so it's ready in just a few minutes. The dough prepared according to the recipe below has a crispy crust, but it is quite plastic.
Ingredients:
2 cups of flour,
3/4 cup warm water,
1.5 teaspoons of salt
2 teaspoons Italian herbs
Cooking:
Dissolve yeast in water. Add flour, salt, Italian herbs and mix. Put the dough on the table and knead a smooth elastic dough for about 5 minutes. If the dough sticks strongly to your hands and countertop, chewing gum, add additional flour - 1 tablespoon at a time. Place the dough in a bowl and cover with a clean kitchen towel while you prepare the filling.
When everything is ready, divide the dough into two parts and form a large disk from each part. The dough should have a thickness of no more than 6 mm. To get a very thin base, the dough must be rolled out with a rolling pin. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.
Put the dough on a baking sheet lined with parchment paper. Bake at 220 degrees for 4-5 minutes. Remove the dough from the oven, put the filling and bake for another 6-8 minutes.
Pizza with sausage, cheese and tomatoes - classic recipe familiar to many. If you have practically nothing on hand, except for a piece of sausage, tomatoes and cheese, this recipe will become a real lifesaver for you. Using this recipe as a base, you can create your own version of this wonderful treat by adding mushrooms, olives, Bell pepper or corn.
Ingredients:
For test:
1.5 cups flour
2 teaspoons dry yeast
1 teaspoon sugar
0.5 teaspoon salt
1 glass of warm water.
For filling:
5-7 tomatoes
200 g cheese
200 g sausage.
Cooking:
Knead the dough by stirring warm water with butter, sugar, salt and yeast and adding flour at the end. Form a ball from the resulting dough, cover with a towel and put in a warm place for 15-20 minutes. When the dough has increased in size, divide it into two parts - you will get two pizza bases with a diameter of 25 cm. Roll out the dough and put it on a baking sheet.
Cut two tomatoes into slices, and chop the rest with a knife or using a blender. If you add a little hot pepper or adjika, tomato sauce will turn out more spicy. Lubricate the dough with the resulting sauce.
Divide the grated cheese into two parts. Sprinkle the base with tomato sauce with one part of the cheese. Put the sliced sausage and slices of tomatoes. Sprinkle the remaining cheese on top and bake the pizza in an oven preheated to 180 degrees for about 10 minutes.
It is rare to find a person who refuses homemade pizza, because homemade pizza is always a tasty and original treat every time, the filling in which can be constantly varied depending on the preferences and contents of the refrigerator. We suggest you cook a juicy pizza with chicken filling.
Pizza with chicken, tomatoes and ketchup
Ingredients:
For test:
2.5-3 cups flour
1 glass of warm water
1 teaspoon dry yeast
50 ml vegetable oil,
1 teaspoon sugar
0.5 teaspoon salt.
For filling:
200 g boiled chicken fillet,
2 tomatoes
1 bell pepper
1 onion
150 g cheese
2 tablespoons ketchup,
greens to taste.
Cooking:
Dissolve yeast in warm water with sugar and salt. Mix well. Gradually add flour, the amount of which depends on its quality and variety. Knead soft yeast dough. Leave the dough in a warm place until it doubles in size.
Roll out the dough in a thin layer, the thickness of which should not exceed 3-4 mm. Brush the surface of the dough with ketchup using a spoon or your hands. Put the chicken cut into thin strips, the onion cut into rings, the crushed sweet pepper and the tomatoes cut into circles or cubes. Sprinkle grated cheese on top.
Bake the pizza in a preheated oven at 190-200 degrees for about 10 minutes, until the cheese is melted and lightly browned.
The right pizza is the perfect combination of dough and toppings. The recipe for pizza with mushrooms and tomato sauce is just the case. This pizza has a thin, crispy crust, just the right amount of mushrooms and a great combination of spices - all these ingredients turn an ordinary appetizer into a delicious one. Italian pizza worthy of compliments. It is worth noting that not a single purchased tomato sauce can compare with a homemade sauce prepared by oneself. Try to prepare the sauce according to our recipe, and you will be delighted.
Pizza with mushrooms and tomato sauce
Ingredients:
For test:
3 cups flour
25 g fresh yeast,
1 glass of warm water
1 tablespoon sugar
1 tablespoon salt
8 tablespoons of vegetable oil.
For filling:
2 medium champignons,
6 olives,
1/4 cup canned corn
100 g Mozzarella cheese.
For tomato sauce:
3-4 tomatoes
1 tablespoon vegetable oil
1 garlic clove
1 teaspoon sugar
1 bay leaf,
1 teaspoon dried oregano
1 teaspoon dried basil
0.5 teaspoon paprika,
salt and ground black pepper.
Cooking:
In a large bowl mix flour, salt and sugar. Add the yeast dissolved in water to the flour along with the butter and mix. Cover the hand-kneaded dough with a towel and let rise for 1 hour to increase in volume.
In the meantime, make the tomato sauce. Remove skin from scalded tomatoes. Rub the vegetables through a fine sieve, pass through a meat grinder or chop with a blender. Fry the minced garlic in the oil for a few seconds and then stir in the paprika and mashed tomatoes. Add sugar, spices, salt and pepper. Bring to a boil, reduce heat, cover and cook for about 10 minutes.
Preheat oven to 200 degrees. Divide the dough into 2 parts. Form each piece into a ball, then roll out into a circle about 30 cm in diameter. Put the dough on a greased baking sheet and grease with tomato sauce. Put the chopped mushrooms, chopped olives and corn kernels. Sprinkle grated cheese on top and bake for 15-20 minutes.
As you can see, homemade pizza is not that difficult. If we follow our simple advice and using only fresh ingredients, your homemade pizza is sure to be a real culinary hit. Experiment!
Making pizza dough is easy if you know the right recipe. On our site, a master class for beginners on cooking delicious pizza. Here it is, a simple recipe for the most correct test for thin pizza with soft skin.
Ingredients:
- water - 125 ml;
- yeast - 1.25 tsp;
- salt - 1 tsp;
- flour - 200-250 g;
- olive oil - 1 tbsp.
Cooking:
An important point - flour matters! Use the best flour you can afford. The right flour, this is of course preferably Italian, grade 00 (zero-zero). But with the right approach, the dough will be good even from the simplest flour.
First we prepare the yeast. I used regular sachets. Dilute them in 125 ml of warm water. You can also add a spoonful of sugar there, so the yeast will start working faster.
After 10 minutes, you can start preparing the dough. To do this, pour the flour into a cup (it's easier to cook and less clean up later).
First pour 200 grams, if necessary, it is better to add later than to dilute with plain water. Add a spoonful of salt. Make a well in the center of the slide and pour all the yeast liquid into it.
Mix the mixture well with a fork, and then begin to knead the dough with your hands, collecting lumps from the walls. Pass the dough between your fingers, fold over and over again.
Look here, the dough should be slightly sticky, not dry. If necessary, add flour in pinches. When the dough is sure to come together in one piece - pour olive oil evenly.
Again mix well. Do not rush to add flour, at first the dough will seem liquid / sticky, keep mixing.
And now the most important secret, keep kneading the dough. 10 minutes minimum. Just roll with your palm a little, fold in half and roll out again.
Without additional flour and other things, it will become very elastic and very smooth. Look at the photo, see how it became smooth from the previous step?
Cover with a damp towel and put in heat (possible to the battery) for 30 minutes.
After 30 minutes, the dough will approximately double in size, become even smoother and “fluffy” (airy).
Now just put it on a surface dusted with flour and roll out the future pizza to a thickness of 2-3 mm. If you like pizza with sides - just make small tucks around the perimeter. From the indicated amount of ingredients, you can roll out a pizza about 30 cm. Or a couple of small ones.
The main rule of pizza is the maximum possible temperature, the minimum time. Therefore, feel free to set the highest temperature that is available in your oven. It is best to bake on the lowest shelf - then the dough on the bottom will brown faster than the top, which is more tender due to vegetables and cheese.
Homemade pizza with smoked sausages
Ingredients:
- For the filling: 250-300 g of smoked sausages, ham or sausages (to taste),
- 200 g mushrooms
- 200 g hard cheese,
- 150 g semi-hard cheese,
- 1 fresh tomato,
- ½ onion
- fresh pepper, pickles, corn - to taste,
- mayonnaise,
- 3-4 st. l. ketchup or tomato sauce
- fresh herbs - for decoration.
- For the dough: 200-250 g flour,
- 1 st. l. olive oil,
- salt - to taste
- 1 tsp dry yeast,
- 1 st. warm water.
Cooking:
Knead the dough. Mix flour with salt and dry yeast, then slowly add warm water, add olive oil and knead the dough.
If you overdo it with water and the dough turns out to be too liquid, add a little more flour (in moderation so that the dough does not come out hard).
Knead the dough thoroughly and let it brew in a warm place for 30-40 minutes, covering the container with the dough with a towel.
Wash the mushrooms and cut into slices of medium thickness, cut the onions and tomatoes into rings or half rings, smoked sausages into circles. If using ham, cut it into slices. Rub the cheeses on a coarse grater.
If you mix two or more varieties of cheese to taste, then your pizza will turn out spicy and original. Of course, you can use one variety of your favorite cheese.
When the dough is infused, knead it and roll out a thin pizza crust.
Please note: the pizza dough should be soft and airy, if it sticks to your hands - do not rush to add a lot of flour, otherwise the pizza base will turn out hard when baking.
Place the pizza base on a baking sheet lined with baking paper. To prevent the pizza from burning, sprinkle a little flour on the baking paper, and then lay out the dough. Wrap the edges of the future pizza nicely.
Lubricate the pizza crust with ketchup (mayonnaise, sauce) and lay out the filling. You can show your imagination and add whatever your heart desires to the pizza. The main thing is that all this is covered with cheese on top.
Delicious for homemade pizza: sausages, mushrooms, onion rings, some corn, tomatoes, cheese. For piquancy of taste - pieces of pickled cucumbers or olives.
Do not forget to grease the layers of the filling with mayonnaise to make the pizza juicy. But do not overdo it with the sauce so that the pizza does not leak during baking.
Bake homemade pizza for 20-30 minutes at 200 degrees. Readiness check on the softness of the cake. Don't overcook your pizza, otherwise the dough will be too dry and hard.
Cut the finished pizza into portions, garnish with fresh herbs and serve.
Pizza Margherita
Ingredients:
- Pizza dough;
- mozzarella - 100 g;
- basil - 6-8 leaves;
- tomato sauce - 3-4 tablespoons;
- tomato - 1 pc.
Cooking:
To make pizza, use anything and in any combination. If we are not talking about Margarita, then use any products, those that remain with you after the working week. It can be pieces of meat, sausages, herbs, vegetables, cheeses, mushrooms and so on.
Set aside the dough, tomato sauce and herbs.
Now let's prepare the filling. Cut the tomatoes into thin rings. And yes, cut all the ingredients thinner - because the pizza is cooked for 3-4 minutes and we do not need semi-cooked vegetables.
But the cheese is cut into thick bars 1 cm thick. I always use Mozzarella, let's say it is a cheese that is very resistant to temperatures - that is, it melts slowly and you have to wait a very long time until it starts to boil - this is to our advantage.
When all the filling is prepared, proceed to the test. Dust the table with flour and roll the ball into a thin layer, no more than 3 mm thick.
I do this: I ran the rolling pin in one direction, turned it over, sprinkled it with flour and ran the rolling pin in the opposite direction. And so several times. So the shape will turn out round, and not elongated (if rolled in one direction).
You don't need much flour, just run a dusty hand over the surface of the dough. Next, I use a plate to make the shape of the pizza as round as possible. You can skip this step. Transfer the finished dough carefully onto parchment (or roll it out immediately on it).
Spread tomato sauce with spoons in the center of the dough - here take any one you like best, preferably with herbs, garlic, pepper and quite thick, you can take tomato paste good quality. And smear it with a spoon.
If you like pizza with sides, wrap the edges of the dough around the perimeter. In any case, do not go sauce to the very edge of the pizza.
Next, randomly scatter pieces of cheese. There are two classic way- cheese on top of the entire filling and at the very bottom (on the sauce). The second option is better - the cheese, as it were, holds the filling together and connects the cake with the filling so that it does not slip.
Top with grass (half) and tomato rings. Pepper, spices and a couple more pieces of cheese on top.
Preheat the oven to the highest setting. Transfer pizza with parchment to a hot baking sheet (let it lie in the oven for 10 minutes before transferring pizza to it) and bake on the lowest shelf for 3-6 minutes.
During this time, the cake will begin to cover. golden brown and the filling is ready. The indicator here is cheese. It begins to melt and almost loses its shape, but has not yet turned into a puddle.
ready pizza let it cool down a bit, just a minute. Cut with a special knife (see photo). Do not listen to anyone, no semicircular knives, and even more so simple kitchen ones, will cut pizza so neatly.
But it is important for us that the filling does not fall apart and does not move out. I sprinkle fresh herbs on top (we did not use some). And of course, you need to eat pizza with your hands (folding the triangle in half) with good wine and your favorite people!)
By the way, from the leftover dough, you can make excellent rings that will remain tasty even the next day. Since you ask for the recipe, I'll tell you, there is nothing complicated here.
Roll the rest of the dough into a ball and roll it again with a rolling pin into a layer. Here, see for yourself, the principle is like pies - what size you want, make such layers of dough.
I got about 16 cm in diameter. Put the filling in the center of the layer - again, anything: sauce, cheeses, herbs, meat, and so on.
And fold the edges of the dough to the center, pinching the seam. Look at the photo, everything should be clear. Bake in the same way as pizza on a baking sheet with parchment, but already on the central shelf until a golden crust appears.
Let the finished ring cool slightly and serve. In an airtight container, they will safely lie overnight. They taste slightly juicier than pizza, as the filling languishes inside the dough, which is tender inside and crispy on the outside. Really good substitute for the usual pies.
Pepperoni pizza at home
Ingredients:
- water - 100 ml
- sugar - 1 tsp
- dry yeast - 1.5 tsp
- salt - 1/4 tsp
- olive oil - 1 tbsp
- flour - 1.5 cups
- sausage "Pepperoni" - 200 gr
- Mozzarella cheese - 250 gr
- pizza sauce
Cooking:
Mix warm water and sugar. Add yeast. Leave for 10 minutes until the yeast ferments and a foam 1.5-2 cm high appears. Pour into a deep container. Add salt, olive oil. Add flour, knead the dough. The pizza dough is thick. Cover the container, put in a warm place, let the dough rise (about 1 hour).
Preparing the topping for Pepperoni pizza. Cut the sausage into slices. Mozzarella cut into thin plates (or grate on a coarse grater)
Place the dough on a floured surface, divide into two parts. Roll out into a layer 3-5 mm thick. Using a large plate (I have 25 cm) cut out a circle. Transfer the layer to a baking sheet sprinkled with flour. Smear with sauce
Throw in the mozzarella and pepperoni. Bake for 20-25 minutes at 220 degrees.
Tomato sauce for pizza
Ingredients:
- fresh tomatoes- 500 g,
- olive oil - 50 ml,
- sea salt - 0.5 tsp,
- sugar - 1 tbsp. a spoon,
- garlic - 1 clove,
- basil and oregano - 0.5 tsp.
Cooking:
We clean the tomatoes from the skin and puree in a blender (you can also rub it through a grater). Transfer the puree to a saucepan, heat over medium heat, add olive oil, sugar and salt.
Cook for 10-15 minutes and stir constantly so as not to burn. Garlic is either finely chopped or passed through a press and added together with herbs to the sauce for about five minutes before readiness.
Video: quick pizza dough recipe without yeast
Pizza on our table is quite a popular dish. Surely, many of you, coming home late, order it for delivery. Pizza from a pizzeria is great, but there's nothing better than homemade pizza.
Although today there are more than two thousand various recipes pizza, though. classic version her cooking includes cheese, tomatoes and herbs.
However, if the pizza dough is cooked incorrectly, then its whole taste will suffer greatly, despite the various additives and components. In general, making pizza dough correctly is not difficult, especially if you often bake pies.
The dough can be both yeast and unleavened. You can also make your pizza either fluffy or thin. In this article, we will look at some simple and common pizza dough recipes.
Quick and tasty pizza dough - recipes like in a pizzeria
First, let's look at how to make pizza dough using yeast. Moreover, yeast can be taken both dry and live. In addition to yeast, we need the following products:
- water - 500 ml.
- flour - 1 kg.
- live yeast - 13 gr. (dry 4-5 gr.)
- salt - 30 gr.
- olive oil - 120 ml.
So, we start by dissolving yeast in water (preferably warm) and salting.
Now let's add olive oil. It will give the dough elasticity and softness.
At the next stage, pour the required amount of flour into a bowl according to the flour recipe and pour the prepared yeast solution there, stirring everything with a spoon.
After you get a homogeneous thick mass, put it on the board and knead it well with your hands for about 20 minutes.
Wrinkled? Take a knife and cut the dough into the required size pieces.
Lubricate the dishes with olive oil and put the chopped dough into it, which we first form into balls. We cover with a dry towel and set for three hours, so that it is infused.
After that, the dough is rolled out, the filling is added to it and you can bake.
Pizza dough without yeast - recipe in 5 minutes
Above, we examined the recipe for making yeast dough. However, not everyone likes it, and sometimes it happens that there is no yeast on hand, even dry. In this case, you can make a yeast-free dough. It cooks much faster, and the taste does not suffer from this at all.
For cooking yeast-free dough Let's take the following components:
- flour - 2 cups
- salt - 1 tsp
- eggs - 2 pcs.
- milk - 1/2 cup
- vegetable oil
The first step is to sift the flour.
Pour the warmed milk into the beaten eggs and stir.
Now let's add some vegetable oil.
Pour the prepared egg mixture into the flour and mix.
After that, knead the dough with your hands until a homogeneous dough mass is obtained.
After that, roll out ready dough thin layer, put the filling and bake.
Quick dough for pizza on kefir
Another option for making yeast-free dough, which is often used for baking other dishes, is the use of kefir.
Preparing everything is just as simple and easy, just add to necessary ingredients kefir:
- flour - 400 gr.
- kefir - 200 ml.
- butter - 100 gr.
- egg - 1 pc.
- salt - 1/4 tsp
- sugar - 1 tbsp. l.
- soda - 1/2 tsp
The process of preparing the dough is similar to the previous one.
Thin and soft pizza dough like in a pizzeria
For lovers of pizza made in specialized pizzerias, a variant of just such a test is offered. It is prepared with yeast, which is used dry.
We take the following products:
- water - 1 glass
- flour - 2.5 cups
- dry yeast - 1 tsp
- salt - 1 tsp
- olive or vegetable oil - 2-3 tbsp. l.
Dissolve dry yeast in warm water. Add 2 tablespoons of flour here. Thus, we prepared the dough. Let it rise for 10 minutes.
When the dough rises, add vegetable oil and salt there. Pouring a little flour, stir the dough. After the mass becomes thick, knead it with your hands until the dough stops sticking to them.
After that, cover the dough with a dry towel and put the dough for an hour and a half to rise.
At the end of this time, roll out the dough thin pancake. you can make one large pizza, or several small ones - it all depends on taste.
Line a baking sheet with parchment paper and place the rolled out dough on it. Put the stuffing on top and bake. In order for the pizza to be ready in five minutes, the oven must be heated to the maximum.
Pizza in a pan in 10 minutes. Step by step recipe
If you do not have the opportunity to cook pizza in the oven, it does not matter. This can also be done in a skillet.
To prepare the dough for such a pizza, take the following components:
- eggs - 2 pcs.
- sour cream - 4 tbsp. l.
- mayonnaise - 4 tbsp. l.
- flour - 9 tbsp. l.
Break the eggs into a bowl and mix them with sour cream and mayonnaise.
Now add flour and mix well. The dough should be quite thick.
We spread the finished dough on all surfaces of the pan.
We put the filling on top. Here it is desirable to use cheese.
Close the pan with a lid and start frying.
We fry over low heat, then the dough will bake well, and the cheese will melt. When the dough rises from the edges, the pizza is ready and can be removed from the heat.
Pizza is ready - bon appetit!
You can talk and write about pizza endlessly. And this is not surprising, pizza is the most popular product in the whole world, and the number of pizza recipes is simply impossible to count.
With fillings, everything is more or less clear: there are classic fillings loved by many, and there are thousands and millions of variations that cooks and housewives come up with based on their own fantasy, imagination, and certain culinary preferences. But here, taking the basis for pizza, many experience some difficulties.
What is the best way to prepare a pizza base? What ingredients to use? What kind of flour do you prefer? These and other questions arise when you want to cook pizza for your household, and some prefer to order or completely abandon the idea of \u200b\u200bpreparing pizza than to look for answers to all these questions.
We offer you 5 best recipes, following which you can easily prepare a quick and easy pizza dough, and delight your family with a wonderful dish.
Quick and Easy Pizza Dough - General Cooking Principles
In principle, the complexity of choosing a pizza dough is quite understandable, some prefer a thin base, others love crispy cakes, and others are ready to give half their kingdom for a lush and soft dough.
Thanks to the presented recipes for quick and simple test for pizza, you can choose the option that suits you best, both according to your products and taste preferences.
If you prefer yeast dough, you can safely use both fresh yeast and dry yeast. The only thing to consider is that fresh yeast is not always at hand, and a sudden desire to taste pizza on hastily may arise here and now, so always keep a bag or two of dry yeast in stock.
As for flour, there are no special secrets here, for making delicious pizza you need tasty base, and this will require good flour. Bread flour is great for making pizza dough. Its main difference from all other types is the high content of gluten (from 12% and above).
To prepare a yeast-free dough, you can use kefir, sour cream, mayonnaise, in general, everything that is at hand.
And don't worry if you don't have any eggs in the fridge, this quick and easy pizza dough can be made with or without eggs.
Recipe 1: Quick and easy pizza dough with eggs and milk (yeast)
Following this recipe, you will get a delicious, lush and soft base for pizza. The dough is kneaded with milk, but it is quite acceptable to dilute this ingredient with water in a 50/50 ratio.
Ingredients:
Two glasses of milk;
Six glasses of flour;
100 grams of raw fresh yeast;
a teaspoon of salt;
A pinch of sugar;
Two eggs.
Cooking method:
1. Crumble and grind the yeast with a little sugar and a few tablespoons of boiled cooled water.
2. Add a couple of tablespoons of flour to the liquid mass, mix and set aside for 10-15 minutes.
3. After the allotted time, the yeast will begin to foam, then pour warm milk into the yeast, add salt and lightly beaten eggs.
4. Thoroughly mix the mass and add flour.
5. Knead the pizza dough, remove for an hour and a half for fermentation.
6. Once every 20-30 minutes, the dough will need to be kneaded.
7. Once the dough has risen, knead it again and you can roll out the pizza crust.
Recipe 2: Quick and easy pizza dough on the water without eggs (yeast)
air dough for pizza it turns out incredibly tasty and soft, it seems to melt in your mouth. Olive oil can be replaced with regular odorless vegetable oil.
Ingredients:
A kilogram of flour;
650 ml of warm water;
30 g of salt;
30 g of sugar;
60-80 ml of olive oil;
15 grams of dry yeast.
Cooking method:
1. Dissolve yeast, salt and sugar in a glass of warm water.
2. Add the remaining water.
3. Put half of the sifted flour into a deep bowl.
4. Pour into its center liquid base.
5. Knead the dough, adding the rest of the flour in the process.
6. The dough should be elastic and elastic.
7. Wait for the dough to rise - it should double in volume, soften it.
8. When raised again, you can start rolling out the pizza base.
Recipe 3: Quick and easy sour cream pizza dough (yeast-free)
And this pizza dough is not lush, but thin, but soft and, of course, tasty. This base is ideal for hearty meat, mushroom fillings, and for sweet fillers.
Ingredients:
Two eggs;
A kilogram of flour;
160 grams of margarine;
120 ml of sour cream;
Spoon of soda;
A pinch of salt;
Two spoons of sugar.
Cooking method:
1. Lightly beat the eggs with sugar and salt, but not until foamy, it will be enough just to dissolve the dry ingredients.
2. Mix soda with sour cream.
3. Melt margarine.
4. Mix sour cream with margarine and barley.
5. Pour the flour into the liquid base slowly, kneading a soft, elastic dough.
6. Pack the dough in a bag, put it aside for 15 minutes so that it reaches.
7. After the time has elapsed, the quick and easy pizza dough can be rolled out.
Recipe 4: Quick and easy kefir pizza dough (yeast-free)
The dough prepared on kefir without yeast is made as easy as shelling pears, the base is thin and pleasantly crispy.
Ingredients:
500 ml of kefir;
50 grams of mayonnaise;
Three glasses of flour;
Two eggs;
a teaspoon of soda;
A teaspoon of sugar.
Cooking method:
1. Mix soda with kefir.
2. After five minutes, add mayonnaise, salt, eggs and sugar, mix thoroughly.
3. Pouring in a little flour, knead the dough with a very thick sour cream.
4. Pour the base into the prepared baking sheet, place the filling on top.
5. Bake this pizza just like any other.
Recipe 5: Quick and Easy Thin Pizza Dough (Yeast)
Thin dough - that's what they do in Italy. And if you want the base to be perfect, do not replace the products with other ingredients that you think are suitable. Everything must be strictly according to the recipe.
Ingredients:
Three glasses of flour;
A glass of warm water;
2 teaspoons of dry yeast;
15 grams sea salt;
30 grams of cane sugar;
35 ml olive oil.
Cooking method:
1. Mix the sifted flour with salt.
2. Put the yeast into the water, mix. Add sugar and move the container with the contents aside for a while until the mixture begins to bubble.
3. Combine flour with yeast, pour in oil.
4. Knead the dough for a long time and thoroughly. It should be perfectly smooth and uniform.
5. Put the finished dough in the refrigerator for a couple of hours, packing it in a bag.
6. After that, you can safely roll out or stretch the pizza base with your hands.
Quick and Easy Pizza Dough - Tricks and Helpful Tips
For pizza dough to succeed, do not use mixers for kneading. The pizza base is kneaded strictly by hand. Some venerable cooks also do not recommend using a rolling pin for rolling, but this requires skill, although you can try kneading the dough with your hands, if you succeed.
When laying the dough on a baking sheet or form, try to distribute the layer in such a way that the dough lies a little thinner in the middle than at the edges.
Pizza is supposed to be baked at a high temperature, so the oven must be preheated. But don't overcook your pizza, or instead of a soft, crispy, or fluffy crust, you'll end up with something dry and inedible.
If you prefer a thin base, don't overload your pizza with toppings. Like the abundance of ingredients? Use a more airy dough recipe.
Before baking, grease the edges of the base with oil, so the sides will acquire a beautiful golden hue.
If you feel that the dough is getting watery, feel free to add a little more flour. The reason may be several factors: the quality of the flour,% dryness and other parameters.
To make the dough rise, you need to put just a pinch of salt. A large amount of this ingredient will not allow the base to reach the required condition.
Well, according to the Italians, the main thing in preparing a quick and simple pizza dough is warm hands, good mood and the mood for a great pastime with a slice of fragrant pizza and a cup of coffee.
