Classic pizza: Italian dough recipe. Real Italian pizza: recipe.

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

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

Real Italian pizza: recipe

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

For the test you will need:

• water - 125 ml;
• dry fast acting yeast- 1.25 tsp;
• flour - 200-220 g;
• olive extra oil Virgin - 1 tablespoon;
• salt - 1 incomplete teaspoon.

I want to note right away: in order for the dough for real Italian pizza to turn out 100% correct, use flour of the highest quality(ideally - Italian flour grade 00; if you can’t buy this, then take Extra).

So, dilute the yeast in 125 ml warm water. We also add a little sugar there - so the yeast will act faster. While they can be left for 7-10 minutes (after the specified time, the water will become cloudy and foam a little).

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

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

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

After that, put the dough in a bowl, cover with a damp towel and put it to “rest” for 30-40 minutes in a warm place (to an ajar oven or battery). It should roughly double in size.

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

Well, our pizza dough is ready. Before you put the filling, be sure to coat the base rich tomato sauce.

Important! Preheat the oven to maximum! Pizza together with parchment should be transferred to a hot baking sheet (better hold it for 5-10 minutes in the oven). Real baked italian pizza a minimum of time (5-7 minutes depending on the oven) at maximum temperature. And still I advise on the lower shelf. As soon as a golden brown crust appears, take it out!

Real Italian pizza. Speaking of sauce

Tomato paste can be bought at the store (perhaps the easiest way). But you can cook the sauce to your liking, adding brightness and flavors.

I make the sauce like this:

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

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

Hello dear readers! There are tons of pizza dough recipes on the internet. But I offer you real italian pizza dough recipe! The most important thing about this recipe is simplicity. No need to add any eggs or semolina there. After all, pizza is a cake! So let's get started!

Ingredients:

• flour 3 parts
• water 1 part
• olive oil, salt, yeast and sugar

• prepare the dough - stir the yeast and sugar in warm water
• sift the flour
• Make a well in the center and add salt and olive oil to it.
• add the dough to the flour and at the same time mix the dough with a fork
• knead the dough for at least 10 minutes
• cover the dough with a towel and leave it warm until it doubles in size

In the process of cooking, I do not like to strictly observe proportions, I rely on sensations and intuition. Dough and desserts are just the opposite case when you need to STRICTLY observe the proportions! To prepare pizza dough, we need a measuring cup.

To make the dough the right consistency, you need to take three parts of flour and one part of warm water. In warm water, add yeast (it can be dry, it can be in briquettes) and sugar to taste.

We mix all this so that all the ingredients dissolve and leave our dough for 15 minutes. I don't like sweet pizza dough, so I add half a teaspoon of sugar, so the less the better. This amount of sugar is enough to start the fermentation process.

While the dough is infused, let's move on to the flour. Sift the flour into a mixing bowl.

We make a hole in the center with our fingers and add salt there at the rate of a tablespoon per kg of flour and olive oil.

Next, knead the dough with your hands for 10-15 minutes! As a result, the dough should feel very elastic to the touch, somewhat reminiscent of modeling clay or clay. Below are two photos. On the first - I kneaded the dough for 3-5 minutes. It looks like this:

And this is what the dough looks like, which I kneaded for 15 minutes.

I think the difference is obvious. The dough turned out smoother and more uniform. Next, cover the dough with a towel so that it does not dry out, and leave it in a warm place until it doubles in volume.

With such a dough, pizza should turn out like in a decent pizzeria, because we have prepared an excellent basis for it!

Pizza - italian dish- almost everyone loves it. 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.

Pizza Dough - Tips and Tricks

• 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! Suitable and plastic bottle. 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 the sleeve from food film or from a roll of foil. 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. AT this case it is necessary to pour in 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 entire dough with sauce - the base, 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 into 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, put 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).

AT suitable dishes add half the flour and all the salt. 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.

softened butter beat 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. Put the pan on the highest slow 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 warm water, pour in the 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 yeast dough is ready, add the sifted flour with salt and vegetable oil to it.

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.

Ready-made yeast dough can be stored in the refrigerator 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.

Add a little warm water to the tomato paste or 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 spoons of oil;

• 280 grams of flour;

• 1 tsp. Sahara;

• 3 - 5 cloves of garlic;

• 0.5 tsp. salt;

• 7 grams (bag) 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 in 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

Enjoy your meal!

Online stores where you can buy blenders, mixers, food processors and bread machines:

• Aliexpress

Tell VK

I also doubted for a long time, read the reviews, tk. I recently fucked up the cakes under the Napoleon recipe from the Internet, I was also worried about pizza. But I will tell you that this recipe (specifically for thin dough) turned out to be the best. If anyone is wondering how the dough is made in pizzerias, then try this recipe and it turns out that this is it, strictly observe the proportions, 175 gr. flour is really enough for 1 pizza and not small. My preparation: I measured 350 gr. flour (I made 2 pizzas), 1 standard glass of warm water, made it warmer right from the tap, right now it doesn’t smell like bleach as it did 5 years ago, I dissolved 2 teaspoons of dry yeast from the poketik in the water, added a teaspoon to the same water salt, not Extra and not iodized, but normal table salt, mixed with a whisk and immediately poured into a bowl in which the sifted flour. My advice is to sift the flour, if you do not sift it will be harsh and not quite right in the end. The next crucial step is kneading, no need to pick your fingers in the dough or flour. First, when you just poured a glass into the flour, mix with a whisk a little and not for long, then throw the whisk into the sink and continue with your hands as follows: in the bowl, as it were, pick up the dough from the side and the picked up part with cotton upwards, so we kind of capture the air and leave it inside the dough like this minutes 2, 3, when the dough sticks to your hands, pour in tbsp. sunflower oil, again sticks again 1 tbsp. butter but not more than 2 tbsp. and after the second, nothing really sticks anymore. Further, no film, just take the sieve through which the flour was sifted, cover the bowl with the kneaded dough, with the convex side of the sieve on top, and cover this structure with a towel, if you just wrap it with a film, then the dough during the fermentation process will not give CO2 to the environment and will not To get O2, yeast, like us, feed on oxygen and emit carbon dioxide. The whole thing is in a warm place, after 25 minutes when the volume of the dough increases by 1.5-2 times, open the bowl and make a couple of three movements as during kneading, we see how the dough has decreased again, we drove CO2 out of the dough, again leave it closed with a towel for 20-25 minutes, after which, sprinkling flour on your hands right in the bowl, carefully form a ball from the dough and take it out on the table. We make 2 balls from the ball, roll out each small ball on a thin cake - 4-6 mm .. The baking sheet does not need to be covered with margarine, - a drop sunflower oil and rub it with your hands on the baking sheet until it is shiny, you don’t need to fill or cover the baking sheet, if you overdo it, you will get the opposite result, the oils will start to burn and the pizza will start to burn, and if you spread a couple of drops of sunflower oil, nothing will burn because a thin, greasy film is formed, in general, from the baking sheet when tilted, the moss should not stick, there should just be a shiny surface. so they greased the baking sheet, put the already prepared rolled cake on it and put the baking sheet somewhere to stand for about 10 minutes, during which time the dough acquires oxygen and becomes the most suitable for cooking, do not ignore this step, otherwise it may turn out to be harsh again, and you will not you will understand what real pizza is and keep thinking that only professionals in a pizzeria can cook it for 500-800 rubles, and so we have: a baking pan smeared with a thin layer on which the pizza base is located, while it settles for 10-15 minutes, you can busy with the sauce and the rest of the filling, I’ll tell you another recipe awesome sauce, you don’t need to cook anything, take 2 tbsp. tomato paste in a small bowl, 2 tsp. regular vinegar, half tsp salt (not iodized and preferably not extra), scroll through the pepper shaker or a pinch of black pepper a couple of times, tsp. sunflower oil, a lot of sugar, then 3 tbsp. with top, boiled vrdu can even be boiled water, and slowly stir if thick then add more water. My wife, who does not like sweets, always takes this sauce from me with everything. Now our dough has become perfect, we grease it with sauce, put the filling, pamidors, if you put it, it is desirable immediately after the sauce. I also added thin slices of ham and thicker doctor's slices, then LARGELY grated parmesan, then mozzarella in small and thick pieces, no mayonnaise, but it tastes and color. preheat the oven to exactly 220! if you put less, the dough will dry out and it will turn out tough, make sure that the oven is really warmed up (the lights went out on me like on an iron) min, but it’s better as the dough was set to settle already on the baking sheet, then after 5 minutes and turn on the oven, if it’s a pity for electricity, then count 10 minutes, for example, in general, the main thing is that in the oven by the time the baking sheet is loaded it should really be 220, otherwise the cake will dry out! in general, probably everything, as the cheese is blushed, is removed from the baking sheet, if the butter is not swelled on the baking sheet, you will see how easily it will be removed. I can’t convey all the nuances because you need to see, the chef helped me, who had 40 years of experience specifically in baking. The result is simply divine pizza, bellisimo! I ate 1 pizza in 1 visit, started the second one, the heat didn’t allow me to eat more and then it’s harmful to overeat in the evening. I can add that this is true italian recipe, the dough is simply ingenious water flour yeast salt oil drop by drop. I advise everyone, maybe you will stop taking the same water and flour in a pizzeria, only 25-30 times more expensive. Enjoy your meal.

Italian pizza is famous for its unique taste, crispy crust and always fragrant filling. The highlight of the dish is the basis that is cooked in a special way and baked for exactly one minute in a wood-fired oven. How to cook pizza dough at home, based on a classic Italian recipe?

The peculiarity of real pizza from Italy - the thinnest dough which remains soft and tender after baking. It contains the most "elementary" ingredients: flour from durum varieties as finely ground wheat as possible, live yeast, water and extra virgin olive oil. And no additives for softness and flavors that enhance the taste! Milk and eggs are not used: it is believed that these components weigh down the dough and deprive it of elasticity. As for the filling, it is customary for it to combine a maximum of four components, while cheese must be among them.

With time original recipe changed. Currently, in Italy itself, there are over 2 thousand types of pizza, and there are both thin and lush options. Therefore, nothing prevents modern housewives from retreating from traditional ingredients and how to prepare this dish.

Classic pizza base recipe

Despite the yeast finished base turns out to be very thin. It does not have a pronounced taste, it turns out to be very soft and plastic.

Ingredients:

• 500 g flour;
• 300 ml of water;
• 8 g fast-acting dry yeast;
• 10 g of salt;
• 3 art. l. olive oil;
• 1 st. l. Sahara.

Cooking:

1. Fast acting yeast does not require pre-activation like their dry active counterparts. They are most suitable for preparing the base. The dough is put on proofing once, and it turns out not too fragrant - which is required so that the aroma and taste of the filling are not interrupted. Instant yeast can be combined directly with the rest of the dry ingredients.
2. Mix flour (be sure to sift it through a sieve), yeast, sugar and salt.
3. Spread the dry mixture in a low pyramid on the work surface.
4. Heat the water to 40 0 ​​C, no more. Pour it in portions into the center of the dry mixture.
5. Add oil.
6. Knead the dough only with your hands, carefully collecting from the outer edges of the flour slide.
7. Knead the mass for no more than 10 minutes. It should become elastic, soft and not stick to your hands.
8. Sprinkle the dough with flour and leave in a warm place to rise and reach full readiness. Be sure to cover it with a towel, otherwise the top will weather. In order for the base to rise well, it will take about 1.5 hours.
9. Roll out the finished dough very thinly. Don't worry, it won't get hard. Bring to readiness hot oven at standard temperature (180 0 С) 10 minutes.
10. The base is ready. If you bake raw dough immediately with the filling, increase the time to 30 minutes.

Chefs very rarely add milk to the dough, because they believe that it makes it heavier, and the wrong proportions dairy product and can make the base very rigid. According to this version of the recipe, you will prepare a treat, as in real pizza rii: thin, with a crust, very soft.

Ingredients:

• 250 g flour;
• 10 g of live pressed yeast;
• 1 tsp Sahara;
• 180 ml of warm water;
• ¼ tsp salt;
• olive oil for greasing the pan.

Cooking:

1. Grind yeast and stir in 2 tbsp. l. heated water (ideal temperature is about 40 0 ​​C). You should get a homogeneous substance. Most importantly - do not overheat the water, otherwise the bacteria will die and the dough will not rise. Leave the yeast mass to stand warm for 15 minutes.
2. When the time is up, add sugar and 2 tbsp. l. flour, stir.
3. Now the dough should rise, so put it in a warm place, covering it with a cloth on top. Do not use film: the mass must breathe. The access of oxygen to the dough is necessary so that it turns out magnificent and rises quickly. Be sure to note that any yeast base does not tolerate drafts.
4. Sprinkle the rest of the flour on the table. Pour the approached dough into the very center, the remaining water, add salt.
5. Knead the dough intensively so that it stops sticking to your hands. Do everything quickly. When you achieve the desired consistency, stop kneading, otherwise the mass will become "rubber".
6. Let the dough rise in a warm place for 1 hour.
7. Roll out into a thin layer and bake with filling (30 minutes) or without it (10 minutes).
8. If desired, the edges of the pizza can be smeared with yogurt diluted with water - this will make the crust more crispy.

Delicate and thin pizza base without yeast

It is best to cook a thin base on water: when using dairy or fermented milk products there is a high probability of getting too tough and tasteless dish.

Ingredients:

• 100 ml of warm water;
• 1.5 st. flour;
• 4 tbsp. l. vegetable or olive oil;
• 1 tsp baking powder;
• 0.5 tsp salt.

Cooking:

1. First, mix the dry ingredients: salt, baking powder, flour. Be sure to sift it through a sieve to break up lumps.
2. Put the dry mass in a pyramid and add water and oil to the very center.
3. Gently knead the dough for no more than 10 minutes. As soon as it stops sticking to your hands, stop kneading.
4. Put the dough in the refrigerator for 30 minutes.
5. After half an hour, make a thin base, lay out any filling, bake for 30 minutes. If you sprinkle cheese on top of the pizza, make sure it doesn't turn brown. In a real pizza, it should be slightly melted.

Cooking great pizza

The dough for lush Italian pizza can be cooked in milk, but always with an egg. The base is soft, tender, with amazingly crispy sides, not too thin, but not too thick.

Ingredients:

• 300 g flour;
• 6 g dry yeast;
• 225 ml of heated milk;
• 1 egg;
• ½ tsp salt;
• 2 tbsp. l. olive oil (can be replaced with sunflower oil).

Cooking:

1. Mix flour with yeast and salt.
2. Pour the liquid mass from the egg and milk into the center of the dry mixture in small portions.
3. Knead the dough so that it is no longer sticky.
4. Cover it with a cloth and let it rise for 30 minutes.
5. Roll out the risen base into a thin layer. Bake separately or immediately with the filling. You can bake several pizza bases: one with toppings, and send the others to storage in the freezer.
6. Despite the fact that the composition of the ingredients is completely uncomplicated, the taste is perfect: unobtrusive, pleasant, wonderfully complementing any filling.