Delicious pizza is always a good option for a feast, especially in a situation where guests are on the doorstep. It is important that the dough is thin, yet soft, as in Italian pizzerias. The Perfect Recipe thin dough for pizza consists of a minimum number of ingredients, the crust is cooked in minutes, and the filling can be the most diverse.
Yeast-free recipe with milk
- Time: 15 minutes.
- Servings: 10.
- Difficulty: easy.
A quick recipe for thin pizza that is prepared in just 15 minutes. Traditionally used for cooking olive oil.
Ingredients:
- flour - 700 g;
- milk - 200 ml;
- olive oil - 40 ml;
- salt - a large pinch.
Cooking method:
- Make a mound of flour, stir in olive oil.
- Mix milk with salt, gradually add to flour.
- Knead homogeneous elastic dough, it should be soft, not sticky to your hands.
- Form a thin base for pizza, put the filling on top.
Thin pizza dough with dry yeast
- Time: 2 hours.
- Servings Per Container: 8.
- Difficulty: medium.
A small amount of dry yeast in the dough will provide minimal rise, while the cake will be soft, easy to bite off and cut with a knife. It is better to dissolve the yeast in warm water.
Ingredients:
- flour - 400 g;
- water - 200 ml;
- olive oil - 60 ml;
- sugar - 10 g;
- salt - 5 g;
- dry yeast - 5 g.
Cooking method:
- First, put the dough: pour warm water into the bottom of a small bowl, add sugar, salt, yeast and one tablespoon of flour.
- After 10-15 minutes, the yeast should ferment, a characteristic foam will appear.
- Pour the remaining flour into a larger bowl, add salt, olive oil, pour in the dough and knead the dough.
- Form a ball, grease it with oil, wrap in cling film and put in a warm place for an hour or until it triples in size, then you can start forming a thin pizza.
- It is recommended to bake the cake at 250°C.
On kefir
- Time: 2 hours.
- Servings Per Container: 8.
- Difficulty: medium.
The density of the cake depends on the fat content of kefir. The higher the fat content, the denser the dough will be. This recipe uses light fermented milk product with a mass fraction of fat of only 1%.
Ingredients:
- flour - 500 g;
- kefir - 240 ml;
- butter- 100 g;
- baking powder - 5 g;
- salt - a pinch.
Cooking method:
- Sift the flour through a fine sieve.
- Cut the cold butter into cubes with a sharp knife, let it thaw a little while room temperature.
- Send the butter to the flour, mix the ingredients with a mixer.
- Mix kefir with salt and baking powder.
- Pour the kefir mixture into flour with butter, start kneading the dough with a spoon.
- Transfer the workpiece to a table sprinkled with flour, knead the dough well, it should be tight and elastic.
- Form a ball, return to the bowl, cover with a kitchen towel, put on the refrigerator shelf for an hour, the chilled dough will roll out better.
- After that, transfer the workpiece to the table with flour again, roll out the layer, coat it with yolk if desired and lay out the filling for thin pizza.
Recipe like in a pizzeria
- Time: 30 minutes.
- Servings Per Container: 6.
- Difficulty: easy.
A simple recipe for thin pizza dough does not take much time to cook, but it is important to let the workpiece cool well. Roll out the cake as thin as possible, counting on the fact that it will rise when baking.
Ingredients:
- flour - 330 g;
- water - 170 ml;
- vegetable oil - 10 ml;
- salt - 5 g;
- dry active yeast - 1 g.
Cooking method:
- Sift flour, make a funnel, add yeast.
- In small portions, add oil and water, mix the edges of the flour into the center, the dough should take a lump, salt.
- Knead for about 10 minutes.
- Roll into a ball, place in a clean, airtight container with a lid, and place on a refrigerator shelf.
- When forming a cake, it is better not to roll out this thin dough for pizza, but to stretch it.
- The preparation is recommended to be used during the day.
Video
Pizza - italian dish– like, probably, almost everyone. But what could be tastier and more natural than homemade pizza? Made in this way, this stuffed cake can decorate even a festive table.
Despite its deliciousness, this dish is not so difficult to prepare. You will only have to tinker with the test. Of course, when too little time is allotted for cooking, the base or dough can be bought ready-made. But it's better to do it yourself.
In this article, I will introduce you several ways to make pizza dough.
But first, a few tips for preparing the dough.
- Don't have a rock? You can always find a worthy replacement in the household! Take any glass bottle with a flat surface, remove the labels, wipe clean and you're done! A plastic bottle will do too. But it must be filled with water and screw the lid well so that the water does not drip.
Personally, I used a piece of plastic pipe. I have several of them in different sizes. Very convenient, no rolling pin needed.
Use a cling film sleeve or a foil roll. Only it must be wrapped with the same film or wide tape if it is made of cardboard.
- The right dough will turn out only if correct proportions adding ingredients. No need to add them "by eye". The result may not satisfy you.
- The longer the dough “rests”, the softer it becomes. This must be taken into account if you prepare it long before use. In this case, you need to add more flour or sprinkle it liberally on the surface of the table when rolling out.
- In order to get pizza on a thin base, the dough must be rolled out as thin as possible, ideally - 1-2 mm. If you prefer pizza lush basis, then the dough needs to be rolled out a little thicker - 3-5 mm, as a result, when baking, it will increase in volume by 1.5-2 times.
- Today, when baking, we use dry, quick-raising yeast much more often, because it rises much faster, and keeps well and for a long time. But sometimes there are recipes with pressed yeast (once they were called sticks). The replacement is made 1 to 3. That is, we replace the pressed 3 part with one part of the dry ones.
- Try to cover the sauce - the base of the entire dough, then it will not be too dry around the edges.
- Three secrets delicious pizza: good dough, delicious sauce and lots of cheese.
- And don't forget to always sift the flour!
How to knead the dough - video
Yeast-free pizza dough
Dough on the water
Products:
- a pound of flour good quality, better bakery;
- a glass (200 gr.) of water;
- 5 st. l. better than olive oil, but can be replaced with vegetable;
- 1 tsp topless salt;
- I usually add to this dough also Provencal herbs, but you can do without it;
- soda on the tip of a knife, quench with vinegar.
In the sifted flour (not all), put salt, seasonings and pour oil. Stir. Gradually add water, mixing well.
When all the water has been poured out, add the remaining flour and knead the dough well so that it does not stick to your hands.
Recently, for kneading all types of dough, I use a bread machine, because I don’t really like this process. And then you just upload everything. necessary ingredients, and in half an hour you get already ready dough right consistency! You can see the options for bread machines in the verified
But if you don’t have a bread maker, you will have to work with your hands.
Put the finished dough in a plastic bag and refrigerate for half an hour.
Take out the rested dough, slightly remember it with your hands and roll it out, sprinkling a little flour.
Before putting the filling, place the dough on parchment paper and prick all over with a fork. Spray with oil and put in the oven at a temperature of 200-220 degrees for 5 minutes. Remove from oven and spread with sauce. So let it stand for about 10 minutes. After that, you can put the filling. Bake this dough for no more than 10 minutes.
milk dough
Products:
- 4 cups flour;
- 4 eggs;
- 1 glass of milk;
- 1 st. l. olive or vegetable oil;
- 0.5 teaspoon of salt;
Put the sifted flour and salt into a suitable deep container. Stir.
In another bowl, beat the eggs with a whisk and then pour in warm milk (about 30 degrees), add olive oil and mix well.
Gradually pour the contents into the flour, stirring constantly. Knead until the dough becomes elastic and no longer sticks to your hands.
Kefir dough
Products:
- 2 cups of flour;
- 1 cup of kefir, maybe not quite fresh;
- 2 eggs;
- 3 art. tablespoons of vegetable oil;
- half a teaspoon of salt;
- 1/4 teaspoon of soda (you do not need to extinguish soda with vinegar in kefir).
Pour half the flour and all the salt into a suitable bowl. Intervene.
Pour kefir into another bowl, add soda to it. Kefir from this should foam. Carefully pour it into the flour, add eggs, butter and mix it all with a whisk if there is no food processor or bread machine.
While kneading the dough, gradually mix in all the flour.
Roll the finished dough into a ball, sprinkle with flour or cover with a napkin so that it does not wind. Leave warm for 20-30 minutes.
Sour cream dough
Products:
- 2 cups of flour;
- 2 eggs;
- a glass of not very fatty sour cream;
- 2 tbsp. tablespoons of melted and chilled butter;
- 1 st. l. sugar without top;
- 1 tsp topless salt;
- baking powder or soda slaked with vinegar (on the tip of a knife).
On a suitable surface for kneading the dough, sift the flour with a slide and make a well in it. In any bowl, mix sour cream, salt, sugar, eggs and soda.
Beat the softened butter in a separate bowl until the color changes, gradually add it to the sour cream mixture. Mix everything well until smooth and pour into the recess of the cooked flour. Knead the dough as described in the recipes above.
Quick pizza dough in a pan with sour cream and mayonnaise
Products:
- 2 eggs;
- 4 tbsp. spoons of sour cream;
- 4 tbsp. spoons of mayonnaise;
- 9 st. tablespoons of flour with a small slide;
- half a teaspoon of salt.
Crack the eggs into a tall, wide bowl. Add sour cream and mayonnaise there. Stir with a whisk.
Add pre-sifted flour. Mix everything thoroughly so that there are no lumps. The dough turns out to be liquid so that it can be simply poured into the pan. In this case, the pan must be generously greased with vegetable oil.
Right in the pan, grease the dough with ketchup, it is very convenient to do this with a silicone brush, and lay out the prepared filling. We put the pan on the slowest fire, be sure to close the lid tightly. We fry for about 10 minutes. until cheese is completely melted.
Dough for quick pizza on kefir
Products:
- flour, about 500 gr.;
- a glass of kefir;
- 2 tbsp. tablespoons of vegetable oil;
- 0.5 tsp soda;
- a teaspoon of salt without top;
- a little less sugar.
Pour the sifted flour, salt, sugar, soda into a bowl. We mix. Add kefir. Mix thoroughly and add oil. The dough should turn out like dumplings.
After 20 minutes, roll out the dough thinly over the diameter of the pan. Place in a cold, dry skillet and place over medium heat. When the bottom of the dough is sufficiently browned, turn it over and lay out the filling.
This dough is very thin.
Yeast dough for pizza
Quick dough for pizza on the water
Products:
- 7 gr. (2 tsp without top) dry instant yeast;
- a glass of warm water (about 45 degrees);
- a teaspoon of sugar (if you like the dough sweeter, add 2);
- 0.5 - 1 tsp salt;
- 350 gr. (2.5 cups) plain flour;
- 2 tbsp. l. vegetable oil.
Activate yeast. To do this, fill them with warm water, pour sugar and let stand until they rise. It's about 10 min.
The water should be slightly warm. Nothing hot, otherwise the yeast will lose fermentation power!
When the yeast dough is ready, add the sifted flour with salt to it and vegetable oil.
Salt makes it difficult for yeast to ferment, so do not pour it into the yeast, but mix it with flour.
Mix everything thoroughly. Put the dough on the table, pre-dusted with flour, and knead until it becomes homogeneous, soft and elastic. Roll the finished dough into a ball, sprinkle with flour on top or cover with a napkin so as not to wind. Leave for 20-30 minutes.
Finished yeast dough can be refrigerated for up to 1 week or frozen in the freezer for up to 3-4 months. It is almost ready to bake, you just need to defrost it.
Yeast dough for pizza with milk
Products:
- a glass of milk;
- 2 eggs;
- half a kilogram of flour;
- a bag of dry yeast;
- tsp Sahara;
- half a teaspoon of salt;
- vegetable or olive oil - 2 tbsp. spoons.
Activate yeast. To do this, fill them with warm milk, pour sugar and let stand until they rise. It's about 10 min.
Dough with tomato paste or ketchup
Products:
20 gr. tomato paste or any ketchup;
1 tsp Sahara;
300 grams of water or milk;
A bag of yeast;
0.5 tsp salt;
20 grams of olive or vegetable oil;
500 grams of flour.
Thoroughly mix the sifted flour with yeast.
V tomato paste or add warm water little by little to the ketchup. Rub well so that no lumps form.
Add salt and sugar to the tomato water, stir until dissolved.
Pour in the oil and gradually stir in the flour and yeast. Knead the dough. We divide into two parts. We put it in packages. One part can be frozen until the next time. Another - just leave in the refrigerator for about 30 minutes.
Yeast dough for pizza with garlic
Products:
175 grams of warm water or milk;
2 tablespoons of oil;
280 grams of flour;
1 tsp Sahara;
3 - 5 cloves of garlic;
0.5 tsp salt;
7 grams (bag) of dry yeast.
It is better to use for chopping garlic, but a press is also suitable if there is no blender.
In warm water or milk, stir salt, sugar, butter. Add minced garlic to it.
Sift flour and mix with dry yeast. Water with all the ingredients dissolved in it is gradually poured into the flour, stirring well.
Knead the dough. We divide into several parts depending on the diameter of the pizza. We put the necessary ball in the refrigerator for half an hour. The rest - freeze until the next time.
Pizza recipe like in a pizzeria from an Italian chef
Bon Appetit!
Online stores where you can buy blenders, mixers, Food processors and bakers:
- Aliexpress
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Pizza is a round Italian flatbread. open view stuffed with tomatoes and cheese, with cheese being the main ingredient. It is prepared in all catering establishments. But since not only adults and children love it, cooking at home turns out to be delicious, favorite pastries with a unique aroma.
Today, this dish can be ordered in special establishments and eaten at any time. It is also easily sold in the store, but only it must be brought to readiness. That is, warm up in the microwave or in the oven, very for a long time. But of course, it is better to cook it at home (with your own hands) than to buy it in a store. After all, you will agree that it comes out much cheaper and tastier. And all because you can put any filling that your soul desires.
Italians say: fresh ingredients and the right base are the taste of a real dish.
But in order for the dish to be truly tasty, you must first make the dough. So I wanted to pay special attention to this article. And then, maybe in your notes, it will appear best recipes. In cooking technology, there are several rules on how to make a pizza base so that it turns out soft and tasty. Just melted in your mouth!
1. Always wind it up, only from the highest quality flour.
2. Also do not forget to sift it, at least a couple of times.
3. After kneading, let it stand for a while, at least 20 - 30 minutes, then it will turn out to be much more elastic.
4. Also, baking soda or baking powder makes it softer.
5. Oil must be taken, only of the highest quality, and olive oil is best.
Well, you didn’t learn a lot of rules, but now let’s move on to the recipes
To prepare the right pastry, you need to start with the basis for it, which should turn out when rolled out thin, soft and very easy to cook.
This wonderful method was learned from a good friend who recently visited Italy. He learned from local chefs from restaurants this wonderful recipe and brought it with him. For me, of course, it was a good gift and it was decided to cook the Italian dish myself. I liked not only the dough in it, but also the filling, so I’ll also tell you how to cook it.
Ingredients:
dough:
- Flour - 500 gr.;
- Water - 1 glass (250 mg.);
- Dry yeast - 5 gr.;
- Salt - 1 tsp
Filling:
- Mozzarella cheese - 350 - 400g;
- Sausage - 150 gr.
Sauce:
- Tomatoes without skins - 400 gr.;
- Olive oil - 1 tbsp. a spoon;
- Oregano - 1 tbsp. a spoon;
- Salt, pepper - to taste.
1. First you need to mix the yeast in warm water so that it dissolves completely.
2. Sift flour, preferably 2 times.
In the process of sifting flour, it is saturated with oxygen and becomes more airy and soft. Also, excess lumps caked during transportation are removed from it. Therefore, it is considered a mandatory procedure to do so.
3. Add salt and olive oil to it.
4. We also send yeast diluted in water there. Mix the whole mixture. To make it better to do this, pour flour on the table and continue to knead, about 5 to 10 minutes. It should stop sticking to your hands and be completely homogeneous.
5. After thorough kneading, cut it into 4 parts, give it a ball shape and put it away for 1 hour in a warm place to rest, not forgetting to cover it with cling film.
Covering is done so that the dough acquires the desired elasticity and softness.
6. In the meantime, let's prepare the sauce. Tomatoes need to be chopped with a mixer.
7. Add oregano to it, if it is not there, then you can replace it with basil. Salt, pepper and pour in the oil and make a kneading.
8. After the elapsed time of the infused dough, lay it out on a floured table and form a thin 2-3 mm base with a diameter of 30 cm.
By the way, making a circle is better with your hands, and not with a rolling pin, it turns out much faster and easier to form it. And they do it in real pizzerias.
10. Lubricate the base with our prepared sauce, without touching the edges.
11. Sprinkle with grated cheese, put the chopped sausage, and cheese again on top.
12. We heat the oven to 220 ° and bake in it for 10 minutes.
All pastries are ready, bon appetit!
Pizza dough without yeast (it turns out crispy and tasty)
advantage yeast-free dough is quick and easy to prepare.
You know that the most important thing in pizza is its basis. Since you can put any filling that you like. That's just perfect dough not everyone can do it.
Ingredients:
- Flour - 165 gr.;
- Egg - 1 pc.;
- Salt - 1.4 teaspoons;
- Soda - 1.4 teaspoons;
- Milk - 3 tbsp. spoons;
- Sour cream - 1 tbsp. a spoon;
- Butter - 3 tbsp. spoons.
1. Break an egg into a deep bowl, add sour cream, milk, heated oil, salt, soda.
2. Mix all our mixture and add the sifted flour to it.
3. First, knead with a spoon, and when it thickens, put it on a floured table and continue kneading until it stops sticking to your hands.
4. We form the dough into a thin layer. Then fry a little on one side and turn over.
5. Spread first tomato sauce(how to make it, see above), and then put the rest of the filling. For a better taste, in addition to sausage and cheese, you can add fried mushrooms, and sliced \u200b\u200btomatoes on top. Drizzle the pizza with olive oil.
6. Put the pan on the slowest fire, cover with a lid and bake for 15 minutes. Readiness is checked by melted cheese.
Thin dough on kefir
If you want to cook homemade cakes so that it is thin, then doing it on kefir will be quick and easy. This is because there is no yeast in this recipe and it turns out very tasty. By this method ready meal will delight not only you, but also your relatives, if they try it at least once. This is how my grandmother prepares the dough, you can see and evaluate.
Ingredients:
- Kefir - 250 ml;
- Flour - 450 - 500 gr.;
- Eggs - 2 pcs.;
- Salt - 0.5 teaspoon. spoons
- Soda 0.5 tsp;
1. Take warm kefir and pour it into a bowl. By the way, the cooking experiment was completed, at different% fat content of kefir and the most successful one turned out to be 1%.
2. Pour salt, soda into it and mix. Let it brew for 5 min.
No need to extinguish soda with vinegar, kefir will do it well for him.
3. After the elapsed time, we send eggs and oil to our mixture (it can be replaced with vegetable oil). Beat with a mixer or whisk.
4. Sift the flour (preferably 2 times) and add to our ingredients. Just pour not all at once, but in parts. This will make it easier to knead.
Knead to such an extent that it stops sticking to your hands.
5. Cover the dough with a damp towel and let it rest for 10 minutes.
6. That's it! Add toppings and send to the oven. What to put on pizza can be seen in the recipes above, so we won’t get hung up on this.
Quick recipe without yeast
Here is another simple one quick recipe, it is very similar to the one they make in pizzerias. If he had not prepared it himself, he would not have argued. That is, there is almost no difference; it turns out the same soft and fragrant. Try it and see for yourself.
Ingredients:
- Flour - 500 gr.;
- Water - 200 ml;
- Salt - 1 teaspoon;
- Olive oil - 2 tbsp. spoons;
- Baking powder - 1 tsp;
- Provence herbs - 1 teaspoon.
1. In the sifted flour, add butter, spice salt.
2. Gradually pouring in water, knead the base with your hands, to the desired consistency. It should become soft and elastic.
3. So, as a recipe without yeast, he does not need to rest. You can immediately make a shape and lay the filling. In terms of time, 5-10 minutes were spent, but it turned out very tasty and quickly, right?
If suddenly you have leftover dough, wrap it in a bag and put it in the refrigerator. Then after it, when baking, it will be more crispy.
Without yeast dough on water
According to this recipe, the dish turns out to be very tasty and, if you roll out the mass thinly, the base will turn out to be crispy and fried. Thick rolling will remain soft and fragrant. The method is simple, so it will not be difficult to do it.
Ingredients:
- Flour - 400 - 450 gr.;
- Water - half a glass;
- Salt - 1 teaspoon;
- Vegetable oil - 2 tbsp. l.
1. Mix the sifted flour with salt.
2. Mix water, egg and butter with a mixer until smooth.
3. Little by little, pour the liquid into the bulk product, mixing by hand, first in a bowl, and then on a floured table.
Since the dough is sticky, you need to periodically grease your hands with flour.
4. Knead it until it sticks to your hands and becomes elastic.
5. Cover with a damp towel or cloth for 20 minutes.
6. After the elapsed time, we form a shape, lay out any filling and bake.
Recipe for sour cream
If you want to try a dish on sour cream, then I offer a method that will not yield in anything Italian cooking. It takes no more than 15 minutes to prepare, so if you don’t feel like messing around with yeast dough, this option will be an excellent substitute.
Ingredients:
- Flour - 350 gr.;
- Sour cream - 250 gr.;
- Water - 60 ml;
- Soda slaked with vinegar - 1 teaspoon;
- Salt - 1 tsp
1. In a deep bowl, add sour cream, water, salt and slaked soda. Stir until smooth.
2. Sift the flour into our mixture and mix to make an elastic dough.
3. Everything, the base is ready, we make the filling. To do this, we form the form by sprinkling the dough with flour.
4. Lubricate the middle with sauce. We impose all the chopped products that we decided to put. We put the pizza in the oven at 200 ° for 15 minutes.
Video dough recipe, like in a pizzeria
All the same, I could not resist and found on the Internet detailed video how to make a pizza base like in a pizzeria. The dough is soft and thin.
I hope everything was clear and there will be no problems doing it. And, if something is not clear, ask in the comments.
How to cook dough in a bread machine?
Everyone can prepare a real pizza base, and a technique called a bread machine will come to help you. In general, there are many recipes for how to cook in it, but we will do it ourselves simple option. The thing is that the dough is a little different from kneading by hand, so it was decided to tell you about it. The miracle machine, as it were, heats it up and because of this it turns out to be more tender and elastic.
I will say right away that cooking will take longer, since it will be yeast. And any housewife who likes to cook at home will like it.
We will need:
- Warm water - 240 ml;
- Flour - 450 gr.;
- Salt - 1 tsp;
- Olive oil - 2 tablespoons;
- Dry yeast - less than 1 tsp;
- Butter - 10 - 15 gr.;
- Oregano - 1 teaspoon.
1. To begin with, pour water into the technique bowl, add butter, salt.
2. Sift and send flour there premium, not forgetting to stir a little with a spoon.
3. Pour dry yeast into our mixture, pour olive oil and put dry oregano.
Because of the seasoning, the dough becomes much more aromatic, so do not disdain it.
4. Since the bread maker is called Moulinex Ow 3000, then select program 6, if another technique, you need to select a program for yeast dough. Close it and choose 1 hour 30 minutes.
5. We take out the base, form it, put the filling and put it in the oven to bake
That's all, all the described recipes, choose any of them and cook pizza. If something is not clear, ask in the comments.
Bon appetit friends!
Once upon a time in Italy, pizza was considered food for the poor.
Today, open pies are considered a real treat, and sometimes even festive dish. There are hundreds various fillings, but the basis of all the basics is a cake.
If you prepare the dough correctly, then the pizza will be delicious with any filling. Italian culinary specialists are specially trained in this process.
The base is thin, tender, and does not dry out during baking.
Let's cook delicious dough for pizza like in pizzerias in Italy?
Pizza dough like in a pizzeria - general principles of preparation
A feature of pizza dough from a pizzeria is elasticity. It is soft but does not break. It is airy but thin. Do not use classic yeast dough for pies for making pizza. It won't turn out quite right.
What is the base used in pizzerias:
Flour. Ordinary wheat flour of the highest or first grade is used. Sometimes a little cornmeal or starch is added, depending on the recipe.
Butter. It is added in strictly limited quantities. Usually, no more than 2 tablespoons go to 500 grams of flour.
Water or milk. Should be warm, just above body temperature.
Salt and sugar. Used for flavor and yeast activation.
Although the pizza dough should be thin, it is still allowed to rest for 15 minutes to an hour, depending on the recipe and ingredients.
Then hands form a cake. But not every housewife will be able to do this, so it’s better to use a rolling pin.
When forming the base, the table is sprinkled with flour or lubricated with vegetable oil.
Recipe 1: Pizza dough like in the thin pizzeria
It is with this dough that the base turns out to be thin, crispy. Despite the presence of yeast, the cake does not rise much. These ingredients will make three pieces of thin pizza dough like in a pizzeria for three open pies.
Ingredients
250 grams of water;
500 grams of flour;
0.5 tsp. sugar and the same amount of salt;
20 grams of oil;
7 grams of yeast.
Cooking
1. We take a bowl, pour warm water, carefully pour dry yeast. We do not stop stirring so that they do not grab lumps.
2. Add olive oil, salt and sugar. Mix everything thoroughly to dissolve the grains.
3. Now we pour the flour, which must be sifted.
4. Knead the dough. It must be elastic. It's important to get the right consistency. If the mass sticks to your hands, add more flour. But be careful, the base of the too steep dough turns out to be tough.
5. Now divide the dough into 3 equal parts. Each will weigh approximately 270-280 grams. Put the koloboks back into the bowl.
6. Cover with a cloth towel, put in heat for half an hour. If you do not plan to bake all 3 pizzas at once, then one bun can be put in the refrigerator and even in the freezer by placing it in an airtight bag.
7. After half an hour, we take the “rested” dough, roll out the cake. The Italians do it without a rolling pin, but we can use an assistant.
Recipe 2: Pizza dough like in a pizzeria with aromatic herbs
The recipe for a fragrant pizza dough like in a pizzeria, which goes very well with tomato and meat fillings. Ideally, you will need a mixture of Italian herbs for cooking. But if it is not there, then you can limit yourself to a duet of dried basil and oregano, which it is advisable to grind in a mortar.
Ingredients
250 grams of flour;
120 grams of water;
15 grams of oil;
0.5 tablespoons of Italian herbs;
1 tsp Sahara;
A bag of yeast;
A pinch of salt.
Cooking
1. You need to sift the flour, right on the table. Now we add aromatic Italian herbs to it. If the leaves are large, then rub with a pestle or just with your hands.
2. Dissolve salt and sugar in water, add yeast. Let the grains swell a little.
3. We make a recess in the flour, pour out the liquid and knead the Italian dough.
4. Let the lump lie down for about 20 minutes, divide in half and cook two thin pizzas. They won't be very big. Approximately 25-27 cm in diameter.
Recipe 3: Delicate pizza dough like in a pizzeria with milk
To prepare such a dough, you will need fresh milk, although baked milk can also be used. It is kneaded with yeast, tolerates freezing well, after thawing it practically does not change its properties.
Ingredients
200 grams of milk;
0.5 tablespoons of sugar;
0.5 tsp salt;
A small bag of yeast;
400-500 grams of flour;
2 tablespoons of oil.
Cooking
1. We heat the milk to body temperature, you don’t need warmer.
2. Add yeast with granulated sugar, mix.
3. Mix the eggs with the addition of salt, then combine with the milk mixture.
4. Add vegetable oil, it is better to use olive oil.
5. Sift the flour, send it to the total mass and knead the dough. You don’t need to pour everything at once, add it gradually so as not to overdo it. The dough according to this recipe will turn out soft, but not sticky to your hands and bowl.
6. Cover with a napkin, let stand for an hour.
7. Divide into two equal parts and use as intended.
Recipe 4: Quick pizza dough like in a pizzeria
It will take no more than 10 minutes to prepare such pizza dough as in a pizzeria. Therefore, you can immediately turn on the oven and prepare the filling. Then you can't! Dough without yeast, porosity is achieved by adding baking powder. Instead, you can use ordinary soda, but so that the finished product does not acquire an unpleasant odor, it must be extinguished with any acid.
Ingredients
1 teaspoon of sugar, ripper and salt;
2 cups of flour;
200 grams of water;
20 grams of oil.
Cooking
1. Sift flour directly onto the table along with baking powder.
2. Separately, mix the egg with sugar and salt until the dry matter is completely dissolved.
3. Add oil.
4. Pour in warm water.
5. We make a recess in the flour hill, pour out the water with the products diluted in it and knead the dough.
6. Divide into 2 parts, roll out, lay out the filling and send it to the oven!
Recipe 5: Pizza dough like in a pizzeria
One of the most common options for making pizza dough like in a pizzeria. The base is very soft and airy. The recipe is universal, it is combined with any fillings from sweet fillings to salty and spicy ones.
Ingredients
250 grams of flour;
20 grams of oil;
7 grams of yeast;
200 grams of water;
Cooking
1. Pour water (about 40 degrees) into a bowl, dissolve the yeast and salt. If pressed yeast is used, then the amount must be increased by 3.5 times.
2. Pour 5 tablespoons of flour, stir with a whisk. You get a chatterbox. You need to cover the bowl with a napkin and leave it alone for 10 minutes.
3. Add flour, add butter, mix well. The dough should be soft.
4. Cover again with a towel and leave for 45 minutes.
5. As soon as the mass rises well, you can make pizza. This amount will make 2 large bases. It is important to roll them out as thin as possible.
Recipe 6: Pizza dough like in a pizzeria on kefir
If the yeast dough does not work out or they simply do not exist, then cook on kefir with the addition of soda. It also turns out thin and very similar to the real dough, as they prepare for pizza in a pizzeria.
Ingredients
300 grams of kefir;
1 incomplete teaspoon of salt and soda;
15 grams of oil;
Flour as needed.
Cooking
1. Pour soda into warm kefir, mix. The mass will begin to hiss, foam, so do not use a small bowl.
2. Break the eggs into another cup, add salt and beat well with a whisk until a light foam appears.
3. Combine the egg mixture with kefir, add oil.
4. Pour in the sifted flour. We knead the dough. We use as much flour as it will be absorbed. The dough will be pretty tough.
5. Roll up the bun, cover with a napkin and leave for a quarter of an hour for the gluten to swell. This dough can be used immediately, but it is better to let it rest to make it easier to roll out.
Recipe 7: Pizza dough like in the Tomato pizzeria
Very tasty and fragrant pizza dough, which does not crumble, it turns out elastic and easy to work with. And, of course, it has a pleasant color, which gives the tomato paste included in the composition.
Ingredients
20 grams of tomato paste or any ketchup;
15 grams of sugar;
300 grams of water;
A bag of yeast;
20 grams of oil;
500 grams of flour.
Cooking
1. Combine the flour sifted with a sieve with yeast and salt. It is advisable to use fine extra salt.
2. Dilute tomato paste in warm water. Add the liquid a little at a time, rub the sauce well so that no lumps form.
3. Add sugar to tomato water, stir until dissolved.
4. Put butter, flour with yeast, make elastic dough. Roll it into 2 balls.
5. Put the koloboks in bags, send them to the refrigerator for an hour.
6. We take out, roll out and cook pizza!
Recipe 8: Pizza dough like in a pizzeria with garlic
In Italy, this dough is most often combined with meat fillings. Ideally, dried and chopped garlic is used. It just mixes with flour. But we will do it on fresh cloves so that the process is clear.
Ingredients
175 grams of water;
2 tablespoons of oil;
280 grams of flour;
1 tsp Sahara;
3 cloves of garlic;
0.5 tsp salt;
7 grams of dry yeast.
Cooking
1. Pour warm water into a bowl, put salt, sugar, butter, stir everything well.
2. Now you need to chop the garlic. The best way to do this is with a blender. We put the peeled cloves, interrupt in mashed potatoes.
3. Add the garlic mass to the previously prepared liquid, stir.
4. Sift the flour, mix with dry yeast.
5. Pour the garlic water into the flour, knead the dough.
6. Cover with a towel, let lie down for 40 minutes.
7. Divide into 2-3 pieces, depending on the desired size of the pizza. Roll out, put the filling and bake.
Don't have a rock at home? You can find a suitable replacement! Take any glass bottle with a flat surface, remove the labels, wipe clean and you're done! You can also use a core from a roll of foil or cling film. Of course, these items are not very convenient to wield, but it is quite possible to roll out several even pizza cakes.
Real dough will turn out only if you follow the proportions of the products. Do not pour oil or water "by eye". The result may not please.
The longer the dough rests, the softer it becomes. Keep this in mind if you need to cook it long before baking. In this case, it is better to add a little more flour or sprinkle the table well when rolling out the base.
Dry yeast gradually replaced the pressed ones, as they fit much faster, are not capricious in storage, and are not subject to mold. But if they need to be replaced with raw ones, then increase the amount by 3 times. Conversely, if pressed yeast is indicated in the recipe, then when replacing with a dry product, the amount must be reduced.
Hello.
Pizza is real universal dish which is equally popular in all corners of the world. That is why there are so many various variations its preparation. Somehow I already wrote a note about, and today I want to start a small series of several articles on different ways making dough and pizza itself from classic recipes to home.
And it would be logically correct to continue writing about the dough. Just yeasty.
Yeast dough takes longer to cook, but a huge army of gourmets believe that it is the classic Italian version of real pizza.
We will not argue, the main thing for us is that it was tasty.
Pizza dough with dry yeast and water: the fastest way
And one of the most simple recipes with the most minimal and simple set of ingredients. At the same time, it is also the fastest and is called “safe”, i.e. does not require intermediate raising and punching of the dough.
Ingredients for 1 large pizza with a diameter of 40 cm:
- Flour - 1.5 cups with a volume of 250 ml
- Warm water - 125 ml
- Dry yeast - 1 tsp (3 - 4 g)
- Sugar - 1 tsp
- Salt - a pinch
- Vegetable oil - 2 tbsp.
Cooking:
1. Pour half of the prepared water into a deep bowl, add half a teaspoon of salt and a teaspoon of dry yeast. Mix and leave the yeast to brew. We are waiting for the "yeast hat" to appear. This will take about 10 minutes.
2. In the bowl where we start kneading the dough, pour half of the prepared flour, a pinch of salt and half a teaspoon of sugar. Stir and pour out the rest of the water.
3. We also send the approached yeast, 2 tablespoons of olive oil there and start stirring the dough with a fork.
4. After the dough turns into a single mixture, we begin to add and mix in the remaining flour.
You need to mix in the flour little by little, literally 2 teaspoons at a time.
5. When the dough reaches that consistency, when it is already inconvenient to stir it with a fork, sprinkle the table with flour, remove the dough from the bowl and continue kneading it on the table.
6. Continue kneading the dough until it stops sticking to your hands. Depending on your skill, this will take from 5 to 15 minutes.
7. Put the resulting dough in a bowl, cover with a napkin and set it to rise in a warm place. We wait about 30 minutes until the dough has doubled in volume.
Now it's ready. We take it out of the bowl and roll it with a rolling pin to the desired dimensions.
This recipe has one feature - if you freeze the dough, then after defrosting it will no longer be so tasty. Therefore, you need to do it only for immediate cooking.
Step by step milk dough recipe
If you have milk in the refrigerator, you can use it to get more tender dough. This method of preparing dough is called sponge dough and takes the most time, because it requires an intermediate kneading. But first things first.
Ingredients for 2 large pizzas:
- 400 g flour
- 200 ml milk
- 16 g dry yeast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp Sahara
Cooking:
1. Pour warm milk into a deep bowl (heat it in the microwave for 40 seconds at maximum power), add yeast and sugar to it.
2. Stir and wait 10-15 minutes until a "yeast cap" is formed.
3. Add 1 cup of sifted flour to the yeast and mix everything thoroughly. Cover the resulting mixture with a towel and put it in a warm place for 40 minutes.
During this time, the dough should double in volume.
After 40 minutes:
4. Stir the mixture (dough) again (punch) to release the formed carbon dioxide and cover the bowl for another hour.
5. After an hour, pour the remaining flour into the dough and begin to knead the dough.
First, knead it in a bowl.
And when it acquires a more or less homogeneous structure, we shift it to the table. Make a well in it and pour olive oil into it and add salt.
6. We continue to mix the dough until a smooth, elastic and elastic dough consistency is obtained.
7. Before you start cooking, you need to let the dough lie down and rest for another 40 minutes. And only after that you can start rolling it out.
How to knead dough for pizza with yeast on kefir
Instead of milk, kefir is also quite suitable. The cooking method is the same - steamed.
Ingredients:
- Flour - 3 cups (250 ml each)
- Kefir - 200 ml
- Sugar - 2 tsp
- Salt - 1 tsp
- Dry yeast - 4 g
- Vegetable oil - 30 ml
Cooking:
1. Add salt, sugar, yeast and vegetable oil to kefir at room temperature.
2. Mix everything thoroughly, then add a glass of sifted flour.
3. And again we mix everything.
4. Cover the resulting dough with a clean, dry towel and put in a warm place for 40 minutes. Then mix the dough thoroughly (to remove carbon dioxide) and leave it covered for another 40 minutes.
5. Now we begin to gradually mix flour into the dough. Add a couple of spoons and knead, add and knead.
6. Continue the procedure until the flour runs out and until the dough stops sticking to your hands.
You can cook pizza from this dough in an hour and a half.
Video recipe for making dough from live yeast in olive oil
Thin pizza dough with live (wet) yeast
And one more recipe fast food thin pizza dough with live yeast.
Ingredients:
- 100 ml water
- 15 g live yeast
- 1 tsp Sahara
- 200 g flour (+ 2 tablespoons for dough)
- A pinch of salt
- 3 tbsp vegetable oil
Cooking:
1. Pour warm water into a deep bowl, dissolve sugar in it and crumble live yeast there.
2. Add 3 tablespoons of sifted flour and mix.
3. Cover the bowl with a towel and set it aside for 10 minutes.
4. Then add 200 g of flour, a pinch of salt and olive oil.
5. And we begin to knead the dough.
6. First with a fork, and then with your hands.
7. After 10-15 minutes of kneading, the dough is ready. It turns out soft, but does not stick to hands.
8. Cover the dough with a towel and leave it to rest for 1 hour. After that, you can start rolling.
Well, we have considered the most popular ways to make yeast dough for pizza, ahead of us are recipes for toppings and various options for making pizza at home.
Thank you for your attention and see you soon.
