Pizza starts with dough. Fast, thin and crispy pizza

Calories: Not specified
Cooking time: Not indicated

Oh, it’s been so long since I’ve made my favorite pizza. After all, for this you need to spend time cutting the dough, baking...
I'm always in a hurry, running, I don't even have time to stop and think about today. I live only in plans and dreams, I constantly scroll through future meetings and events in my head, and I don’t even notice the present moment. Just yesterday, an accident almost happened before my eyes. This tragedy could have stopped the young man’s life, but fate intervened in the situation, and the boy escaped with only a slight fright. Where was he in a hurry, what was he thinking about when he crossed the road without waiting for the green light at the traffic light? Do we all really need to get such an emotional shake-up to start living right here and now? To enjoy the current moment rather than expect tomorrow? Don't wait, but act and enjoy everything that happens every second.
That’s it, it’s decided, I’m starting a new life and not on Monday, but right from this minute! And first, I’ll go to the store and buy groceries in order to bake my favorite pizza for dinner. I think this will be a pleasant surprise for my husband, especially since today is a European Cup football match, and it will be more fun for him to watch the game. You can make this for pizza.
I like to make yeast dough for pizza, which I once learned to make during a master class in Italian restaurant. This is a very successful recipe for the dough, because it turns out airy and at the same time tender and not clogged, as often happens. You can make it with the addition of dry yeast, or you can dilute the dough from pressed yeast, but you need to recalculate the proportion of yeast. I make the yeast pizza dough itself with dry instant yeast quickly, because it has few ingredients: I mix flour with dry yeast, add granulated sugar and salt according to the norm. Then I pour in the oil and warm water and knead the soft dough with my hands. I make sure to let it sit and then cut it up for my favorite hot snack.
The recipe yields approximately 600 grams of dough - this is 3 pizzas with a diameter of 25-30 cm.

Ingredients:

- whole wheat flour – 350 gr.,
- finely ground kitchen or sea salt - a pinch,
- white sugar sand - a pinch,
- oil (preferably olive) – 50 ml.,
- water (warm) – 240 ml.,
- yeast (dry active) – 7 gr.

Recipe with photos step by step:

First, sift the wheat flour to saturate it well with oxygen.
Then mix it with yeast.
Next, add granulated sugar (to ensure a good yeast reaction) and salt (it is necessary for the taste of the dough) into the mixture. Mix the dry ingredients into a homogeneous mixture.

Now pour warm water into the mixture and stir the mass.

Then add oil and start kneading the dough. We do this slowly, in a good mood, for at least 15 minutes.

Next, put it in a bowl, cover with a towel and let it rise for 40 minutes.

When the yeast pizza dough with dry yeast on water has increased in volume at least three times, lightly knead it with your hands. Cover again with a towel and leave for 20 minutes. Now from ready dough We make pizza and delight our family with its taste. See how my favorite is prepared

In Italy, pizza flour is made from... durum varieties wheat. As an alternative, you can use a millstone that has been ground together with the casing.

IN as a last resort, regular one will do Wheat flour top quality. There are many recipes for making pizza dough, and tasty base- half the success.

To find the perfect recipe, you will have to experiment.

Often yeast dough is prepared for pizza - it turns out especially fluffy and tasty.

Today you will find out what the secret of the right yeast dough for pizza and how to prepare the base so that it does not spread from the juice that the filling gives.

Preparing the dough

In a bowl, mix yeast (1 sachet) and salt to taste.

You don’t need to add a lot of sugar – 2 teaspoons will be enough.

Mix all ingredients thoroughly and then pour in water (approximately 170 ml). The water should be warm, but not hot. After this, mix everything thoroughly with a whisk.

Add 10 ml vegetable oil, preferably olive.

Only after this can you add flour.

To make a pizza with a diameter of 34 centimeters, you will need 250 grams of flour - that's almost two full glasses.

The flour must be sifted first to remove small lumps or random debris.

Add flour to the bowl a little at a time, thoroughly kneading the resulting dough with a fork until it stops sticking to the fork and your hands.

Roll the prepared dough into a ball, place it in a dry container and cover with a clean napkin.

You can watch a video on how to prepare dough for yeast pizza using dry yeast below:

The dough should be soft and elastic. You did everything right if it stretches well.

Place it in a warm place for 40 minutes. After it rises, make a cake, the thickness of which should be no more than 7 mm.

It is better to stretch the cake with your hands without using a rolling pin.

Grease the mold with oil and place the dough. Fold the edges slightly inward so that
make a side. It should stay in shape for a while and rise slightly.

Base thickness in ready dish will depend on how much the dough rises in the pan. To prevent the dough from rising like a dome from the steam accumulating underneath it during baking, make several punctures with a fork.

Pizza toppings

The composition of the filling depends solely on your imagination and can be anything.

You can add meat, chicken, ham, sausage, mushrooms, tomatoes, bell pepper and other ingredients in different proportions.

Most often, tomatoes, onions, grated cheese, eggs, bell peppers, sausage and herbs are added to pizza fillings.

Some people like pizza with olives, some with tomatoes, and others prefer the sweetish taste of pineapples. There can be an endless number of options for preparing the filling, and everything will depend only on your taste. Don't be afraid to experiment; in any case, the pizza will turn out very tasty.

You can make pizza from yeast dough with canned fish. To do this, just take a jar canned fish, add chopped pieces sweet tomato, 1-2 cloves of garlic, 50 g grated cheese and pour the egg over it all.

Delicious pizza is made with shrimp and canned seafood - mussels or octopus. For 100 g of shrimp you need to take 150 g of mussels or small canned octopus, add diced tomato, 1-2 chopped garlic cloves, cheese, onion and herbs to taste.

Spread the filling onto the dough, but be very careful so that it does not sink into it. Grate the cheese on top. You need to bake at a temperature of 180-200 degrees for about half an hour.

One of the pizza filling options - with ham, cheese and tomatoes, is shown in the video below:

If you like your base very thin, try to choose a drier filling that won't release a lot of juice.

And finally, main secret: To prevent the dough from absorbing the liquid provided by the filling, grease it with vegetable oil.

Now you know how to make delicious yeast pizza dough and choose a topping that you and your loved ones will like.

Bon appetit!

Hi guys!

I've been wanting to give you my recipe for a long time. branded Italian pizza . But since our filling has never changed for many years: we prefer only Margarita, then I will give you the bomb recipe dry yeast dough, and I think you can somehow handle the fillings yourself. Well, maybe at the end I’ll share my homemade tomato sauce. It's really tasty and simple.

I’ll be honest with you, Italian pizza didn’t impress me at all. Apparently, it's all a matter of habit. Or maybe the places were wrong. But in Greece, for example, I ate pizza that was much tastier than Italian pizza. True, it was in Crete, and in Crete, as I already said, everything is better, higher, tastier. I love this island. If you like to eat delicious food, then you definitely need to get there by any means and tricks.

Well, again I got distracted by my favorite topic...

Let's go back to our Italians. But before we start making pizza, let's first understand the flour.

Which flour to choose for pizza

Today the most popular on the market is premium flour. She is low in gluten and high content starch. And this is not the best factor for yeast savory baked goods . Premium flour is quite weak to form a dense crumb, which is what we are trying to achieve when baking bread and pizza.

To prepare perfect dough for pizza with dry yeast, I recommend using first grade flour. This flour has a higher protein content, and the dough is soft and elastic. For real thin Italian pizza - just the thing.

I always make pizza only from first grade flour and it has never let me down. Unfortunately, such flour cannot always be found on the shelves, but it can be ordered in online stores. I know for sure that this kind of flour is produced by “Pudov”, they call it that - “ pizza flour».

I must say that pizza is the most frequent guest on our weekend table. It takes minimal time to prepare, and our pizza tastes great better than any purchased. But this, of course, is provided that both the dough and the tomato sauce are homemade.

Here we go?

Oh, and one more important point: every time I changed something in this recipe even one iota, the result was radically different from what was expected. Keep this in mind.

The above ingredients make 2 pizzas with a diameter of 34-35 cm. This is enough for both of us and there is still some left for my husband to work the next day. If you need more, then double the proportions exactly. Only in this case you need to take not 8, but 7 grams of yeast.

For the test we will need:

1st grade flour - 500 gr.
sugar - 1 tsp.
dry yeast - 4 gr.
warm water - 300 ml
salt - 10 gr.
olive oil— 30 ml

Cooking method:

Kneading the dough

When kneading yeast dough, the water should be heated to no more than 30−40ºС. IN hot water the yeast dies. That is, focus on your body temperature: the water should not seem warm or cold to you.

	Sift the flour into a large bowl, add sugar and dry yeast, mix thoroughly with a whisk.
	Pour into a separate container warm water and stir salt in it. Then add olive oil and mix with water using a whisk.
	Form a well in the center of the bowl with flour and pour in water. Place flour and some water next to the bowl in case you need to add a little more water or flour.
	Mix the dry and liquid ingredients by hand and knead the soft elastic dough, transferring it to a work surface sprinkled with flour.
	Knead the dough thoroughly with your hands for about 10 minutes. Generously dust a bowl with flour and transfer the pizza dough into it.
	Cover the bowl with cling film and place in a warm place to proof for 2 hours. Alternatively, you can put the dough in the oven with the light on. There is no need to preheat the oven. The main thing is that the dough does not stand in a draft.
	After the dough has doubled in size, remove the bowl and turn on the oven at 250ºC. Lightly knead the risen dough with your hands and roll out a thin layer with a diameter of 34-35 cm on a flour-dusted work board.
	We form small sides with our hands and transfer the dough layer to a baking sheet.

Baking

	Spread the tomato sauce over the dough and place the dough in the preheated oven on the penultimate shelf below for 6-7 minutes.
	Then take out the baking sheet, put cheese and whatever else you want on the dough, and put it in the oven for another 6-7 minutes.
	Serve the pizza straight from the oven, cutting it into portions.

AND a valuable prize at the end for the most attentive - simple homemade tomato sauce recipe for pizza:

I grate 2 large tomatoes, pass 2 cloves of garlic through a press, add 1 tsp. dried basil and oregano + a little salt and black pepper. I put all this in a saucepan and put it on high heat. After boiling, I add a couple of tablespoons of olive oil by eye and simmer for about 10 minutes. But in general, the cooking time depends on the wateriness and juiciness of the tomatoes. Once the sauce has thickened, cool it completely. That's why I prepare it immediately after I proof the dough.

If you learn how to make this perfect dough with dry yeast, you will never again buy ready-made dough or pizza in the store.

Making pizza dough is easy if you know the right recipe. On our website there is a cooking master class for beginners delicious pizza. Here it is, a simple recipe correct test for thin pizza with a tender crust.

Ingredients:

water - 125 ml;
yeast - 1.25 tsp;
salt - 1 tsp;
flour - 200-250 g;
olive oil - 1 tbsp.

Preparation:

An important point - flour matters! Use the best flour you can afford. The right flour 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 the regular ones in the bag. We 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 (this makes it easier to cook and less cleanup later).

First add 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 and fold it again and again.

Look here, the dough should be a little sticky, not dry. If necessary, add flour in pinches. When the dough comes together confidently, pour in the olive oil evenly.

And mix the dough well again. Don't rush to add flour, the dough will seem liquid/sticky at first, keep stirring.

And now the most important secret, keep kneading the dough. 10 minutes minimum. Just roll it out a little with the palm of your hand, fold it in half and roll it out again.

Without any extra flour or anything, 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 a warm place (maybe near a radiator) for 30 minutes.

After 30 minutes, the dough will approximately double in size and become even smoother and “fluffy” (airy).

Now just place 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 specified amount of ingredients you can roll out a pizza of about 30 cm or a couple of small ones.

The main rule of pizza is the maximum possible temperature, minimum time. Therefore, feel free to set the highest temperature 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 the vegetables and cheese.

Homemade pizza with smoked sausages

Ingredients:

For filling: 250-300 g 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 tbsp. l. ketchup or tomato sauce,
fresh herbs- For decoration.
For the dough: 200-250 g flour,
1 tbsp. l. olive oil,
salt - to taste,
1 tsp dry yeast,
1 tbsp. warm water.

Preparation:

Knead the dough. Mix flour with salt and dry yeast, then gradually add warm water, add olive oil and knead the dough.

If you overdo it with water and the dough turns out too liquid, add a little more flour (in moderation so that the dough does not turn out hard).

Knead the dough thoroughly and let it rest in a warm place for 30-40 minutes, covering the container with the dough with a towel.

Wash the mushrooms and cut into medium-thick slices, cut the onions and tomatoes into rings or half rings, smoked sausages- in circles. If using ham, cut it into slices. Grate the cheeses coarse grater.

If you mix two or more types of cheese to taste, your pizza will turn out piquant and original. Of course, you can use one type of your favorite cheese.

When the dough has rested, 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 baking paper and then lay out the dough. Wrap the edges of the future pizza beautifully.

Grease the pizza crust with ketchup (mayonnaise, sauce) and add the filling. You can show your imagination and add whatever your heart desires to the pizza. The main thing is that the whole thing is covered with cheese on top.

Delicious for homemade pizza: sausages, mushrooms, onion rings, a little corn, tomatoes, cheese. For a piquant taste - slices of pickled cucumbers or olives.

Don't forget to coat the layers of toppings with mayonnaise to make the pizza juicy. But do not overdo it with the sauce so that the pizza does not leak while baking.

Bake homemade pizza 20-30 minutes at 200 degrees. Check readiness by checking the softness of the crust. Do not overcook the pizza, otherwise the dough may become 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 tbsp;
tomato - 1 pc.

Preparation:

To make pizza, use anything and in any combination. If we are not talking about Margarita, then use any products that you will have left over after the work week. These 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 - after all, the pizza takes 3-4 minutes to cook and we don’t need half-cooked vegetables.

But we cut the cheese into thick bars 1 cm thick. I always use Mozzarella, let’s say this 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 dough. Dust the table with flour and roll out the ball into a thin layer, no more than 3 mm thick.

I do this: I move the rolling pin in one direction, turn it over, sprinkle it with flour and move the rolling pin in the opposite direction. And so on several times. This way the shape will be round and not elongated (if you roll in one direction).

You don't need a lot of flour, just run a dusty hand over the surface of the dough. Next, I use a plate to keep the pizza shape as round as possible. You can skip this step. Ready dough transfer carefully onto parchment (or roll out directly onto it).

Place tomato sauce in the center of the dough with spoons - here take whatever you like best, preferably, of course, with herbs, garlic, pepper and quite thick, you can use tomato paste good quality. And spread it with a spoon.

If you like pizza with sides, fold the edges of the dough around the perimeter. In any case, do not go all the way to the edge of the pizza.

Next, randomly scatter the 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 crust with the filling so that it does not slip off.

On top of the grass (half) and tomato rings. Pepper, spices and a couple more pieces of cheese on top.

Preheat the oven to maximum. Transfer the pizza with parchment to a hot baking sheet (let it sit in the oven for about 10 minutes before transferring the pizza onto it) and bake on the lowest shelf for 3-6 minutes.

During this time the cake will begin to cover golden brown crust, 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 cool slightly, just a minute. Cut with a special knife (see photo). Don’t listen to anyone, no semicircular knives, much less simple kitchen knives, will cut pizza so neatly.

But it is important for us that the filling does not fall apart or move out. I sprinkle fresh herbs on top (we didn’t use some). And of course you need to eat pizza with your hands (folding the triangle in half) with good wine and the most beloved 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’s nothing complicated here.

Roll the remaining dough into a ball and roll it out again with a rolling pin into a layer. Here, see for yourself, the principle is the same as for pies - whatever size you want, make such layers of dough.

I got it to be about 16 cm in diameter. Place the filling in the center of the layer - again, anything: sauce, cheeses, herbs, meat, and so on.

And fold the edges of the dough towards the center, pinching the seam. Look at the photo, everything should be clear. Bake the same way as pizza on a baking sheet with parchment, but on the central shelf until golden crust.

Let the finished ring cool slightly and serve. They will easily last overnight in an airtight container. They taste a little juicier than pizza, since the filling languishes inside the dough, which turns out tender on the inside and crispy on the outside. A really good replacement 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
pepperoni sausage – 200 gr
Mozzarella cheese – 250 gr
pizza sauce

Preparation:

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, place in a warm place, and let the dough rise (about 1 hour).
Preparing the filling for the Pipperoni pizza. Cut the sausage into slices. Cut the mozzarella into thin slices (or grate on a coarse grater)

Place the dough on a floured surface and divide into two parts. Roll out into a layer 3-5 mm thick. Using a large plate (mine is 25 cm), cut out a circle. Transfer the layer to a baking sheet sprinkled with flour. Spread with sauce

Add 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 teaspoons,
sugar - 1 tbsp. spoon,
garlic - 1 clove,
basil and oregano - 0.5 teaspoon.

Preparation:

Peel the tomatoes and puree them in a blender (you can also grate them). 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. Either finely chop the garlic or pass it through a press and add it along with the herbs to the sauce about five minutes before it’s ready.

Video: recipe for quick pizza dough without yeast

Delicious pizza is always a good option for a meal for a feast, especially in a situation where guests are on the doorstep. It is important that the dough is thin, but soft, like in Italian pizzerias. The perfect recipe thin pizza dough consists of minimum quantity ingredients, the crust is prepared in a matter of minutes, and the filling can be very varied.

Yeast-free recipe with milk

Time: 15 minutes.
Number of servings: 10.
Difficulty: easy.

A quick thin pizza recipe that's ready in just 15 minutes. Olive oil is traditionally used for preparation.

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 a homogeneous elastic dough; it should be soft and not stick to your hands.
Form a thin pizza base and place the toppings on top.

Thin pizza dough with dry yeast

Time: 2 hours.
Number of servings: 8.
Difficulty: medium.

A small amount of dry yeast in the dough will ensure minimal rise, while the cake will be soft, easy to bite and cut with a knife. It is better to dissolve 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, place 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 and 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 it in cling film and place in a warm place for an hour or until it has tripled in size, then you can begin to form a thin pizza.
It is recommended to bake the cake at 250°C.

On kefir

Time: 2 hours.
Number of servings: 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 mass fraction only 1% fat.

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 sharp knife into cubes, let them thaw a little room temperature.
Add the butter to the flour and mix the ingredients using a mixer.
Mix kefir with salt and baking powder.
Pour the kefir mixture into the flour and butter and start kneading the dough with a spoon.
Transfer the dough to a table sprinkled with flour, knead the dough well, it should be tight and elastic.
Form into a ball, return to bowl, cover kitchen towel, put it on the refrigerator shelf for an hour, chilled dough It will roll out better.
Then transfer the workpiece again to the table with flour, roll out the layer, coat it with yolk if desired and lay out the filling for a thin pizza.

Recipe like in a pizzeria

Time: 30 minutes.
Number of servings: 6.
Difficulty: easy.

A simple recipe for thin pizza dough will not take much time to prepare, but it is important to let the dough cool well. Roll out the cake as thin as possible, hoping that it will rise during baking.

Ingredients:

flour – 330 g;
water – 170 ml;
vegetable oil – 10 ml;
salt – 5 g;
dry active yeast – 1 g.

Cooking method:

Sift the flour, make a funnel, add the yeast.
Add oil and water in small portions, fold the edges of the flour into the center, the dough should form a lump, add salt.
Knead for about 10 minutes.
Roll into a ball, place in a clean, airtight container with a lid, and place on the refrigerator shelf.
When forming the crust, this thin dough For pizza it is better not to roll it out, but to stretch it.
It is recommended to use the preparation within 24 hours.