Tourists who visited Scandinavian eateries were surprised to note that they were sometimes offered a dish "Russian cheesecake with meat"- actually the same pizza, but rated by Russian women as jellied pie from liquid or jellied dough with meat.
If you don’t understand the authenticity of the recipe, but only highlight its positive aspects, then pizza made with such dough will save a lot of time on preparation and the table will be set much faster, because don’t forget that pizza is “fast food”, a satisfying meal on a quick fix.
Pizza dough - basic principles of preparation
Batter cook for pizza quite simple and, most importantly, fast. Mix all the ingredients in one container and in a certain sequence, as a result you get a liquid dough, a little thicker than for pancakes. It has a remarkable advantage over the usual one - it does not need to be rolled out. It’s all very simple: pour the finished dough into a frying pan greased with oil and lightly sprinkled with flour if you’ll be frying it; in a mold or on a baking sheet lined with parchment paper, if you decide to bake in the oven. Flatten it a little with a spoon, and then all that remains is to grease it with any sauce, ketchup or mayonnaise and lay out the prepared filling. You will have to tinker a little more with the yeast version, but the pizza will turn out even more fluffy and rich.
Flour It’s better to take the highest grade; products made from such flour are more airy, snow-white, without the characteristic aftertaste characteristic of bakery products, baked from other varieties.
The flour must be sifted before use. This will not only clear it of any debris accidentally introduced during production, but will also enrich the flour with oxygen, resulting in a fluffier and airier pizza base.
Yeast. A prerequisite for yeast is that it must be fresh. If the recipe calls for pressed yeast, and instant dry yeast is on hand, or vice versa, it’s okay, they are interchangeable. 50 grams of fresh baker's yeast can replace 2 tablespoons. instant spoons, collected “without a slide”.
When you start kneading the dough, remember that any type of yeast must be dissolved in a warm, not hot liquid. Its temperature should not exceed, and this is a mandatory condition, 35 degrees Celsius, otherwise the yeast will die.
Liquid pizza dough prepared with milk
Ingredients:
250 ml of pasteurized milk of any fat content;
300 grams of high grade flour;
One chicken egg;
1/2 tsp. baking soda;
10 grams of salt.
Cooking method:
1. Using a whisk, beat the egg in a small bowl, it is not necessary to bring it until foaming; when the egg mass becomes homogeneous, stop beating.
2. Pour in the milk, gradually add salt, soda and whisk all the ingredients again.
3. Add flour in small portions, without ceasing to beat. When the dough reaches the desired consistency without lumps, leave the dishes on the table, covered with a towel.
4. After twenty minutes you can use it for its intended purpose.
Liquid pizza dough with yeast
Ingredients:
50 grams of pressed yeast;
One egg;
200 ml low-fat pasteurized milk;
One tea spoon of sugar;
One and a half cups of flour, premium grade, sifted.
Cooking method:
1. Pour the milk into an enamel saucepan and place on the fire. When the milk is slightly warm, remove the pan from the heat and pour into the bowl you chose for mixing.
2. Place yeast in a bowl with milk, add sugar and one tablespoon of flour. Stir everything until smooth and set aside for a while, preferably in a warm place, let stand for about twenty minutes.
3. Beat the egg and pour it into the bowl with the yeast, add table salt, add flour and stir everything thoroughly. Set the resulting dough aside again, after fifteen minutes it will be ready for use.
Liquid pizza dough with kefir
Ingredients:
250 ml low-fat kefir;
Two raw chicken eggs;
Raw sugar;
Half a tsp. small table salt(not iodized!) and baking soda;
Premium wheat flour, sifted – 320 grams.
Cooking method:
1. Pour kefir into the bowl chosen for mixing and add soda. Soda is sometimes quenched by adding table vinegar, but it is suggested not to do this, since it is sour, low-fat kefir copes with the task perfectly. Leave the bowl with kefir on the table so that the soda disperses well.
2. After ten minutes, add one by one, stirring as you go: salt; sugar; flour, and knead without delay.
3. Dishes with ready-made dough It is also advisable to leave it on the table to “distance”, this will take about a quarter of an hour.
Choux yeast dough for pizza
Ingredients:
500 ml low-fat milk, can be replaced with water;
One table. spoon of dry yeast;
Two tables. spoons of frozen plant. oils;
1.5 tsp. unrefined sugar;
5 gr. fine salt;
Half a kilo of sifted wheat flour, premium grade.
Cooking method:
1. Pour half the milk (water) into a saucepan and heat it a little, making sure that the liquid does not overheat. If this happens, cool to a temperature slightly above room temperature.
2. Pour the liquid into a bowl or large plate, add yeast and sugar, stirring until the ingredients dissolve. Let the yeast rise a little, setting the dishes aside for fifteen minutes.
3. Bring the remaining milk (water) to a boil.
4. In a mixing bowl, thoroughly grind two tablespoons of flour and the same amount of butter. Pour boiling liquid into a bowl, and, stirring thoroughly with a spoon or whisk, “brew” the flour grated with butter. You should get a soft mushy mass.
5. Add salt, pour in the dissolved yeast that has increased in volume, add flour and, without hesitation, knead the dough.
6. The dough prepared with this amount of flour is enough for a large pizza baked on a baking sheet or two fried in a medium-sized frying pan.
Neapolitan style pizza dough
Ingredients:
400 grams of high-quality sifted flour;
1 tsp. salt;
2/3 tsp. loose instant yeast;
One table. spoon rast. oil – olive or sunflower;
1/2 table. spoons natural liquid honey;
250 ml water.
Cooking method:
1. Heat the water a little in a bowl, add the yeast and stir, it should completely dissolve in the water.
2. Pour the honey into a separate bowl; if it is not in liquid form, melt the thick honey in a water bath and measure the required amount. Add salt, oil, mix everything and place in a bowl with the dissolved yeast.
3. Pour in the already sifted flour and knead quickly, let stand for five minutes, then mix again. The dough will be liquid, a little thicker than for pancakes.
4. Thoroughly grease the working surface of the table with vegetable oil.
5. With your hands wet in vegetable oil, place the dough on the work surface, smooth it out a little and fold it into an envelope, leave it on the table for ten minutes. This procedure should be performed five times. Don't forget to constantly wet your hands with oil.
6. Cover the bowl with the dough with a lid or cover it with cling film and put it in the refrigerator for seven hours. The shelf life in the refrigerator is up to three days, but it should be kept for at least the specified time.
7. Ready dough placed in a greased form on parchment. The dough is very liquid, so be sure to wet your hands with oil.
Liquid pizza dough with mayonnaise and sour cream, with Provençal herbs
Ingredients:
Two eggs;
Four per table. spoons low-fat mayonnaise and sour cream 20% fat;
Nine tablespoons, without a slide, of premium flour;
Salt on the tip of the knife;
Mixture of "Provencal herbs".
Cooking method:
1. Place the eggs in a bowl, beat them with a whisk or scramble them with a fork.
2. Add sour cream, mayonnaise, salt, one teaspoon of the indicated spices and stir.
3. Add flour and stir everything well again until a liquid homogeneous mass is obtained.
4. This dough should be baked in the oven, but it is also possible to fry it in a frying pan. Lightly moisten a baking dish or frying pan with oil and sprinkle with a little flour, “powder”.
Pizza dough - tricks and useful tips
Add a little sugar to the bowl with the yeast dissolved in the liquid, the yeast will work better and the product will turn out more airy.
Do not dissolve yeast in hot liquid, otherwise the bacteria contained in it will die and the dough will not rise.
Added to kefir or spoiled milk it is not necessary to extinguish soda with vinegar; it is well extinguished due to the acid contained in fermented milk products, they will extinguish it themselves.
You can replace baking soda with baking powder, but do not forget that the result in this case will be less porous.
“Liquid Neopalitian pizza dough” can be stored in the refrigerator for up to three days; it does not spoil, but, on the contrary, becomes even better. By preparing the dough according to this recipe in your free time, you can quickly prepare your favorite pizza at any time in the future.
You need to add flour in small portions, and mix everything thoroughly each time, this will eliminate the formation of lumps and help regulate the thickness.
To determine the required consistency, you can grab a little dough on a spoon; it should not drip, but slowly slide off the spoon in a not too thick lump.
If during cooking you add a little mixture of herbs, your favorite spices or chopped herbs or curry on the tip of a knife, the dough will not only turn out beautiful, but will also acquire a characteristic taste and aroma.
It is very light and quick recipe pizza. The pizza turns out very tender.
First, let's prepare all the ingredients.
First of all, I prepare all the filling. You can make whatever pizza topping you prefer, and of course whatever you have in the refrigerator.
I took frozen champignons (200g). We pass them with onions(half an onion) in vegetable oil.
We cut the second half of the onion and marinate in mayonnaise (2 tablespoons).
Next, cut up the entire meat part and the filling, I had boiled sausage, smoked and slightly boiled turkey breast, I chopped all this for the stuffing.
We also cut half a bell pepper. I had cherry tomatoes, I needed 12 of them, 2 of the usual ones will be enough, we cut them too.
Three cheeses on a fine or medium grater.
And don’t forget that there are mushrooms in the frying pan!
The mushrooms are ready. All other fillings are also prepared.
Let's do the test.
Pour kefir (450g) into a container, break 2 eggs into it and mix.
Next, add sugar (1 tbsp), salt (1 tsp), vegetable oil(2 tbsp.) - mix.
Next, gradually add it to the flour and mix thoroughly, the dough should have the consistency of thick sour cream.
IN last resort add 1 tsp to the dough. soda and mix thoroughly. The dough is ready.
Grease the baking sheet with vegetable oil and pour the dough into it, since the dough is liquid, it will distribute itself evenly over the baking sheet.
Let's start laying out the filling.
I start with the meat base. Next is the bell pepper. Next, sautéed champignons with onions. Next is the onion, which was marinated in mayonnaise. And a tomato.
This is how it happened for me:
Next, mix 1 tbsp. l. ketchup and 1 tbsp. l. mayonnaise. Lightly pour this sauce over the top of the pizza. I make a cone out of baking paper and squeeze the sauce out of it. This makes it more convenient and won’t waste too much on the pizza.
After the sauce, sprinkle the pizza with grated cheese.
Next, put the pizza in the oven for 25-30 minutes, at 180 degrees.
And the pizza is ready. To make the pizza easy to remove from the baking sheet and cut, let it rest and cool a little, it’s better to cover it with something for half an hour, I cover it with a waffle towel.
Bon appetit!
Choose baking flour with a low percentage of gluten (coarsely ground) and sift it before kneading. Bake the pizza on an oiled cast iron frying pan or line the pan with parchment paper. Ready dish Cool without removing from the oven.
Liquid pizza dough with kefir
- Time: 50 minutes.
- Number of servings: 4 persons.
- Difficulty: very easy.
The easiest pizza dough ever instant cooking made without the use of yeast; kefir is used for porosity. Instead of kefir, whey or yogurt is suitable.
Ingredients:
- low-fat kefir – 500 ml;
- raw eggs- 2 pcs.;
- coarse flour – 1.5-2 cups;
- sunflower oil – 2-3 tbsp. l.;
- granulated sugar – 1 tbsp. l.;
- salt – 1-2 pinches;
- baking soda– 1 tsp.
Cooking method:
- Grind the eggs with butter.
- Dissolve soda in kefir, add salt and sugar, pour in the egg mixture.
- Gradually whisk in the flour into the liquid mixture until the dough becomes thick, like pancakes.
- Let the dough mature for half an hour, covered with a towel.
- Before filling the baking sheet, line it with parchment or foil.
Mayonnaise recipe
- Time: 45 minutes.
- Number of servings: 2 persons.
- Difficulty: easy.
If you make pizza dough with mayonnaise, the baked goods will be tasty and fluffy. Suitable for filling meat products, mushrooms and all kinds of vegetables.
Ingredients:
- flour – 250-350 g;
- mayonnaise – 200 ml;
- baking powder – 1 tsp;
- raw egg – 1 pc.;
- mixture of peppers – 0.5 tsp;
- extra salt – 0.5 tsp;
- garlic – 2 cloves.
Cooking method:
- Mix the pressed garlic and pepper mixture with a fork with the liquid ingredients and add salt.
- Continuously whisking the mayonnaise mixture, stir in the dry ingredients until the dough has the consistency of thick sour cream.
- Leave for half an hour, allowing the gluten of the flour to swell.
- Pour the dough mixture into a greased frying pan.
Milk option
- Time: 1.5 hours.
- Number of servings: 4 persons.
- Difficulty: Requires culinary skills.
Pizza base is prepared with or without yeast. For butter dough use butter and dairy products that are taken out of the refrigerator in advance. Dry yeast speeds up the fermentation process by half.
Ingredients:
- medium fat milk – 0.5 l;
- Wheat flour– 300-400 g;
- dry yeast - 0.5 tbsp. l.;
- raw egg – 1 pc.;
- sugar – 1 tbsp. l.;
- butter or vegetable oil - 2 tbsp. l.;
- fine salt– 0.5 tsp.
Cooking method:
- Dissolve the yeast in a mixture of milk with sugar and butter, heated to 25°C, and leave until fermentation begins. Add the egg, mashed with salt.
- Gradually add flour and mix with a whisk until the lumps disappear.
- Cover the container with the mixture with a linen napkin and place in a warm room for 1 hour. During this time, stir the mixture a couple of times.
- The finished dough is as thick as homemade sour cream. If necessary, add flour or milk to the mixture.
Liquid yeast dough for pizza
- Time: 2 hours.
- Number of servings: 3-4 persons.
- Difficulty: some culinary experience.
Yeast batter can also be prepared using water. Pour a thin layer onto a baking sheet, adding twice the volume of filling. This base is suitable for preparing mini-pizzas in portioned forms.
Ingredients:
- water – 300 ml;
- alcohol yeast– 15 g;
- wheat flour – 250-350 g;
- raw eggs – 1 pc.;
- refined oil – 2-4 tbsp. l.;
- granulated sugar – 10-15 g;
- extra salt – 1 pinch.
Cooking method:
- Stir yeast into warm water, wait until foam forms on the surface.
- Add flour, then egg. Gradually add sugar, butter and salt, knead well until smooth, like pancakes.
- For fermentation, leave the container with the mixture at a temperature of +24...+27°C for one and a half hours.
- Stir the risen dough to allow access to oxygen.
Neapolitan style recipe
- Time: 1.5-2 hours.
- Difficulty: easy.
IN classic recipe basis for this Italian pizza Only flour, water and yeast are used. Add a couple of spoons if desired olive oil.
Ingredients:
- wholemeal flour – 200-250 g;
- dry yeast – 10-12 g;
- water – 300 ml;
- salt – ¼ tsp;
Cooking method:
- Dissolve the yeast in warm water and let sit for 5-7 minutes.
- Add flour gradually, stirring constantly with a whisk, add salt.
- Bring the mixture to the consistency of sour cream, leave under a covered towel for 30 minutes. Stir the mixture and return it to a warm place for about half an hour.
- After doubling the volume of the mixture, you can make pizza.
Custard yeast
- Time: 1.5-2 hours.
- Number of servings: 4-5 persons;
- Difficulty: Requires culinary skills.
To quickly swell the gluten of the flour, the base of the dish is prepared using the custard method. Add eggs and yeast only to the cooled dough so that the whites do not curl and the yeast does not die (after all, these are living microorganisms).
Ingredients:
- wheat flour – 300 g;
- raw eggs – 3 pcs.;
- water – 300 ml;
- butter – 100 g;
- pressed yeast – 25 g;
- sugar – 2 tbsp. l.;
- salt – a whisper.
Cooking method:
- Pour salt and sugar into heated water, add soft butter, and boil.
- Turn off the heat, add flour, stir quickly until homogeneous consistency.
- Cool the dough to 70°C, add the eggs. Let cool slightly, add yeast, stir with a whisk.
- Leave the dough to ferment for an hour in a warm place.
With mayonnaise and sour cream with Provençal herbs
- Time: 40 minutes.
- Number of servings: 2-3 persons.
- Difficulty: Easy to prepare.
Choose dried herbs at your discretion, use those given in the recipe or season the dish with fresh herbs and garlic.
Ingredients:
- mayonnaise – 8 tbsp. l.;
- sour cream – 8 tbsp. l.;
- soda – 5 g;
- vinegar – 10 g;
- sifted flour – 150-250 g;
- raw egg yolks – 2 pcs.;
- salt and sugar - on the tip of a knife;
- dried Provencal herbs– 1-2 tsp;
Cooking method:
- Mix Provençal spices with sour cream and mayonnaise, add sugar, add the yolks beaten with salt, then add flour.
- Pour vinegar over the soda (quench in a separate cup), add to the dough.
- Knead the dough thoroughly without lumps, leave for 20-25 minutes at room temperature.
- Mix thoroughly before pouring onto the baking sheet.
Video
Making pizza is always a ritual. Battery pizza frees up a lot of time for other things. I also really like the fact that you don’t have to get your hands dirty at all. This is the recipe quick pizza, but when time allows, you can treat yourself to pizza with eggplant and mushrooms - it’s very tasty, click here - find out how to cook yummy food on the weekend.
Batter pizza - ingredients:
Dough-
- Provencal mayonnaise – 3 tbsp.,
- Chicken egg – 2 pcs.
- Sunflower oil – 1 tbsp.,
- Flour – 1 glass,
- Salt – 1 pinch.
Pizza toppings –
- Salami – 150 gr,
- Tomato – 2 pcs.
- Onion – ½ piece,
- Cheese – 100 g,
- Greenery - decorate.
Batter dough pizza - preparation.
This amount of ingredients is enough for one pizza with a diameter of about 26 cm. If you plan to make more pizza, then take a double portion.
Place mayonnaise in a bowl, then eggs and butter with salt.
Mix everything.
Add sifted flour in parts. Make sure there is not too much of it.
Everyone’s eggs are different sizes, mayonnaise can also be a little runny, and the flour itself plays an important role. A pizza made from batter can easily turn into a pizza made from... regular test, if you overdo it. The dough should have this consistency.
Now cut the salami and onion for the filling. Grate the cheese.
Grease the mold with a small amount of sunflower oil. I have a frying pan with a removable handle, which is very convenient.
Pour the dough into the mold and spread with a spoon.
Place salami on dough
then finely chopped onion, then tomato slices and grated cheese.
Please note, I do not use any mayonnaise or ketchup in the filling. The tomatoes make the batter-based pizza juicy and tasty.
Place it in the oven, heated to 180 degrees until the dough is ready. This usually takes about 20 minutes. The dough has risen from the edges and browned, which means it’s ready.
Ready-made pizza from liquid dough is in no way inferior in taste original recipe which can be seen
Pizza cooked on batter, is especially different delicate taste. In addition, it usually takes little time to prepare it. Be sure to try at least one of the two most popular recipes, - and a flatbread melting in your mouth with juicy filling will not disappoint you.
1. Pizza with liquid yeast-free dough with mushrooms and sausage
It only takes half an hour to create this dish. Products you will need:
Salt (teaspoon);
Soda (half a teaspoon);
Kefir (0.5 l);
Flour (1.5 cups);
Sugar (half a teaspoon);
Eggs (2 pcs);
Ground black pepper (to taste).
Beat eggs with pepper, salt and sugar. Add lukewarm kefir and pour in soda. Stir thoroughly with a wooden spatula or hands. Then we begin to gradually add flour, without stopping stirring the dough. The result should be homogeneous mass, reminiscent of thick sour cream in its consistency.
Turn on the oven and, while it heats up, cut the filling into small slices, for which you will need:
Pickled mushrooms (50 g);
Boiled sausage (preferably milk or doctor’s sausage – 100 g);
Two large fresh tomatoes;
Half of one bell pepper;
Hard cheese (300 g);
One large or two small onions.
Grease the pizza pan with oil, pour the dough into it and carefully place the prepared filling in this order: sausage, pickled mushrooms, onions, tomatoes, again sausage and mushrooms. Place in a preheated oven. After 15 minutes, remove and sprinkle bell pepper and grated cheese - and put it in the oven again. After another 15 minutes the pizza is ready. Before serving, the dish can be sprinkled with finely chopped herbs.
2. Pizza with liquid yeast dough with chicken liver and pickled cucumbers
Due to the presence of yeast in the recipe, the cooking time for this dish is about an hour. To prepare delicious pizza with batter you will need:
Sugar (tablespoon);
Eggs (3 pcs at room temperature);
Salt (teaspoon);
Slightly warm milk (half a liter);
Vegetable oil (three tablespoons);
Dry instant yeast(tea spoon);
Flour (added to the dough by eye).
Mix all ingredients except flour and beat thoroughly with a whisk (not a mixer!). Add flour to the mixture - it must be added until the dough resembles pancake dough in consistency.
Now put the dough in a warm place so that it rises a little, and prepare the filling, for which you will need:
Hard cheese (200 g);
Tomatoes (3 pcs);
Toasted chicken liver(200 g);
Pickled cucumbers (three large or five small);
Horseradish (to taste).
Three cheese on a fine grater. Cut tomatoes, liver and cucumbers into cubes. Fill the form with a small amount of dough and evenly distribute the filling over it. Put it on top a small amount of horseradish and generously sprinkle the pizza with grated cheese. Bake until done in a preheated oven.
The secrets of delicious pizza with batter
1. This type of pizza is always baked in round pans - on the baking sheet the dough can burn or become too dry.
2. The baking dish must be lightly greased with butter (butter or vegetable) and sprinkled with a little corn flour.
3. Baking time depends on the amount of filling - if there is a lot of it, then tasty pizza the liquid dough will be ready only after 20-30 minutes (the temperature should not exceed 190 degrees); if there is not enough filling, then it is quite enough to keep the dish in the oven for 10-15 minutes at 220 degrees.
4. Ideal for this test garlic Sause, goes well with any filling.
