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 pizza for cooking yeast dough for pies. 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 they add a little cornmeal or starch, 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.
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. thin dough for pizza as 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
- We take a bowl, pour warm water, carefully pour dry yeast. We do not stop stirring so that they do not grab lumps.
- Add olive oil, salt and sugar. Mix everything thoroughly to dissolve the grains.
- Now we pour the flour, which must be sifted.
- We 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.
- Now divide the dough into 3 equal parts. Each will weigh approximately 270-280 grams. Put the koloboks back into the bowl.
- 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.
- 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.
Pizza is a round Italian flatbread, open type, stuffed with tomatoes and cheese, and cheese is the main ingredient in it. It is prepared in all establishments Catering. 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 for a very 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 proper pastries, you need at the beginning to make a basis for it, which should turn out when rolling out thin, soft and very easy to prepare.
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 prepare italian dish himself. 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, make a circle better with 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. We first spread the tomato sauce (see how to make it above), and then put the rest of the filling. For more 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. We put the pan on the most slow 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 they are thin, then making 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. We sift and send the highest grade flour there, 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!
Traditional Italian pizza is baked on a thin base. As a rule, the dough for this type of baking is prepared with yeast, and in some cases - with kefir and soda. Many housewives want to cook pizza dough like in a pizzeria. At the same time, the recipe is almost always unavailable, since it is part of the “trade secret” of the establishment.
In fact, no special ingredients are required to prepare such a dough.
Traditional yeast soft dough: cooking technology
To prepare a traditional Italian pizza base, you will need the following products:
200 ml of water at room temperature;2 tsp yeast in granules or 1 tsp. fresh pressed;
3 thin glasses flour;
· 1 tsp. cane sugar and sea salt.
40-50 ml olive oil good quality;
Salt is poured into the sifted flour, yeast and sugar are lowered into slightly warmed water and stirred until they are completely dissolved. Next, combine flour and water and knead the dough with your hands until it becomes soft and smooth. Finished dough is rolled into a ball and leave in a dish greased with olive oil for 30-40 minutes.
To get a thin and soft pizza dough, like in a pizzeria, it is not enough mix the ingredients in the right order. In the process, the method of forming the base also plays an important role. Before stretching it into a thin cake (just stretch it, not roll it out with a rolling pin!) You need to knead the risen dough with your hands, stretch it into a tourniquet and roll it into a bun again, then leave it for 15 minutes to come up. Next, you can proceed to the formation of pizza. The dough is placed on a large table, the left hand is placed in the middle, and with the right palm, smeared with olive oil, gently stretch it from the center to the edges.
The thinner the crust, the better. In this case, the edges must be left at least 5 mm thick.
To keep the crust soft it is important not to let it dry out during baking. To do this, before laying out the filling, it is worth lubricating it with the remnants of olive oil, paying special attention to the edges of the cake. Bake pizza for no more than 20 minutes at 220-230 degrees.
Pizza dough recipe: how to cook in a pizzeria
In most pizzerias, traditional italian recipe changed according to your preferences. If you want to know how pizza dough is made in a pizzeria, check out the following recipe. For 2 servings you will need:
about 0.25 liters of warm milk (a little more can be);2 thin glasses of flour;
1 pack of dry yeast (15 g);
2 chicken eggs;
50 g butter;
· a pinch of salt.
Pour dry yeast into milk, mix well and wait until air bubbles will appear. In a separate bowl, beat the eggs with salt, and then pour in the milk with yeast. Mix everything well and sift the flour directly into the mixture. Knead the dough by adding melted butter to it. The consistency should be slightly sticky, but the dough should not spread. Rolling out such a base will take a little longer than, for example, deciding what to cook meat for dinner.
But the result will be great: the pizza will be thin and very soft.
Yeast-free soft pizza dough
Yeast-free base for homemade pizza will appeal to housewives who do not want to mess around with the dough for a long time. This will require the following set of products:
350-400 g flour;1/4 pack of butter;
2/3 st. kefir or other fermented milk product;
1 chicken egg;
1 tbsp. l. Sahara;
A pinch of soda and salt.
Beat sugar, salt, eggs and kefir with softened butter, add flour sifted with soda to the mixture. The dough needs to be kneaded very quickly. to keep the carbon dioxide bubbles from escaping. A thin layer (no more than 5 mm) is laid out on a greased baking sheet, covered with stuffing and bake for 15-20 minutes at a temperature of 230 degrees.
Undoubtedly, every housewife has ever tried to make pizza at home. Unfortunately, it often happens that achieving the desired result ends in failure, since not everyone knows how to make classic thin pizza dough. This article will help you properly prepare the perfect one and thereby please your loved ones, as well as amuse your “I”.
How to make thin pizza dough - top rules
The most important thing to start preparing the dough with is a good mood. By the way, this applies not only to this dish, but also to the whole process of cooking. The absence of a stressful state will definitely have a positive effect on the final result.
- Olive oil is an ideal substitute for sunflower oil, which will give the dough good elasticity and unsurpassed taste.
- To make the dough “airy”, the flour must be sifted before cooking. It is also worth knowing that when kneading, the first half of the flour is used first, and a little later, the second.
- The dough needs to be kneaded until it stops sticking to the hands. If it does not tear when stretched, then the dough is cooked correctly. For elasticity, many advise adding vinegar to the dough or citric acid and sometimes even cognac. An acidic environment affects the increase in viscous protein materials that are in flour.
- In order for the texture of the dough to retain its tenderness, it is necessary to roll it out with your hands and very carefully. Sprinkling the surface with flour, the dough must be stretched from the middle to the edges. Be sure to make the edges thicker to get the sides.
- Salt for dough is desirable to mix with flour.
- To make the dough crispy, the water in which the yeast will be diluted must be heated to 38 C.
- It is recommended that all the ingredients of the dough are combined about ten minutes after the yeast has been saturated with oxygen.
- To prevent the pizza from sticking to the mold, it is pre-greased with olive oil and sprinkled with flour. But the baking sheet itself must be warmed up.
- Also, you need to know that there should be no drafts in the room.
For golden and crispy dough, the oven must be preheated and the baking time should be about 10 minutes.
Thin pizza dough - Italian dough recipe
To make classic Italian pastry, you will need the following ingredients(for one base with a diameter of 30 cm):
- 250 g flour
- 200 ml water15g fresh yeast
- ¼ teaspoon salt
- 1 tbsp olive oil
- 1 tbsp sugar without peas
Before you start cooking, you need to take care of choosing the right flour. Naturally, ideal option real Italian flour will serve, but if there is none, then domestic with high content protein is not less than 12%. The use of ordinary flour will ensure that the pizza is fluffy, and in this case the goal is to make the classic thin dough.
Cooking:
- 250 g of flour is mixed with ¼ teaspoon of salt, pour all this into a slide on the table, and a hole is made in the center of it.
- A teaspoon of yeast and the same amount of sugar are poured into the water. In order for the yeast to begin its process, this mixture is infused for 10 minutes.
- After insisting, it is poured into a hole made in flour, and after adding 1 tbsp. tablespoons of oil, you can start to slowly mix it all. You need to move carefully and from the center of the slide to the edge.
- If the dough has stopped sticking to your hands, and does not tear when stretched, then you can safely leave it to approach for one hour.
- If the dough has doubled in size, you need to start cutting the pizza. A cake is formed with a diameter of 10 cm and approximately 3 cm thick.
- After that, it can be stretched, but only with the help of hands. The ideal flatbread will be dough 30-35 cm in diameter with a thickness of 3-4 mm. This will become a classic Italian test.
By the way, the Italian ritual, in which the cake is thrown into the air and twisted on one finger, is performed to saturate the dough with oxygen.
Pizza dough "like in a pizzeria"
To prepare such a recipe, you need (taking into account 2 servings with a diameter of 30 cm):
- Flour - 500g
- Yeast - 12g
- Sugar - 1 tsp
- Salt - ½ tsp
- Olive oil - 1-2 tbsp.
- Dry herbs - a pinch of basil and oregano
- Warm boiled water - 250 - 300 ml
Cooking:
- First you need a small bowl into which yeast and sugar are poured. Pour it all with water, stir and, covered with a towel, leave in a warm place for 10 minutes.
- For flour, you need a larger bowl, in which, in addition to the main ingredient, dry herbs are added. As in the previous recipe, a recess is created in the middle, into which the mixture is poured, infused to the desired consistency. A fork or whisk is used in the first step of kneading.
- After that, olive oil is poured in and the dough is put on a wooden surface. Further kneading is continued by hand for about ten minutes.
- Having obtained an elastic and non-sticky dough, it is sprinkled with olive oil and divided into two parts, which are placed in different bowls, while covering them with a towel and leaving in a warm place for thirty minutes.
- After the allotted time, the dough is laid out on the table and stretched by hand to the required size. When moving the pizza into the mold, the dough should be pierced several times with a toothpick.
Thin pizza dough without yeast
The best thin dough for pizza without yeast
This recipe is my favorite and my family loves pizza with just such a dough. It turns out thin, but soft and with crispy sides. It compares favorably with others yeast-free recipes. Try it yourself!
Ingredients:
- sour cream - 3 tablespoons;
- eggs - 1 pc;
- flour - 1-2 cups (it all depends on the consistency of sour cream);
- salt - 1 tsp without a slide;
- baking powder or soda.
Dough preparation for sour cream pizza:
- First of all, put sour cream in a bowl and add soda or baking powder, salt. Beat in an egg.
- Now it's the turn of flour - first add half a glass, mix. Next, add flour and mix until the dough becomes suitable for kneading by hand.
- Sprinkle flour on a work surface, turn out the resulting dough and knead with your hands until it becomes the consistency you need.
- Who likes thinner dough - knead like dumplings (dense and tight dough). In this case, the resulting dough is rolled out with a rolling pin to the desired thickness.
- Who loves a loose, slightly fluffy and soft dough and at the same time thin - knead it until it is easy to distribute it with your fingers on a baking sheet (it should be soft, pliable, very elastic).
- Pizza with this dough should be prepared on parchment paper, lubricated with oil. The dough is quite soft and sticky to the hands, so when it is distributed, the hands will also not interfere with the oil. Spread the dough in a thin layer, place the filling on top and put the pizza in the oven at 180 degrees for 20-30 minutes. The dough should be golden brown. If you have it pale, put it on for another 5-10 minutes and raise the temperature to 200 degrees.
That's all, you will definitely get a thin pizza dough on sour cream, I have not yet had cases when this recipe failed!
Yeast-free thin dough for pizza - recipe number 1
To diversify the methods of making pizza, this option is extremely good, as it is often used in Italy itself.
Ingredients:
- 100 ml water
- 1.5 cups flour + flour for kneading (how much dough will take)
- 4 tablespoons olive oil
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Cooking:
- After sifting the flour, add salt and baking powder to it.
- In the old manner, we make a recess into which we pour water with olive oil. Mix the ingredients with a spoon.
- Pour flour on the table, spread the resulting dough and begin to knead. You also need to knead the dough with your hands until it becomes tight.
- After rolling it into the shape of a ball, send it to the refrigerator for half an hour.
- We then follow the above method.
Making such a dough is quite simple. It must be thin, crispy and insanely delicious.
Thin and crispy pizza dough without yeast - recipe number 2
For one more interesting recipe without yeast dough, two chicken eggs and half a liter of milk.
Cooking:
- In a separate bowl, mix flour and salt. Next, we take a bowl for milk, eggs and 2 tbsp. sunflower oil. In no case should this mixture be beaten, only mixed.
- The resulting mass is gradually, stirring, pour into a bowl with flour. It is necessary to pay special attention to ensure that the eggs are well absorbed into the flour and there are no puddles.
- After ten minutes of kneading, you should get the perfect dough.
One of the features of the recipe is also that the resulting dough is wrapped in a wet towel for fifteen minutes. Next is the standard rolling ritual.
Recipe #3
The following yeast-free dough recipe is no less simple, but still pleases with its mouth-watering results.
This requires:
- Any vegetable oil- 1/3 cup
- Fat-free kefir - half a glass
- Sugar - 2 tbsp. spoons
- Salt - 1 teaspoon
- Flour - one and a half cups
- Soda - half a teaspoon
Cooking:
- Kefir is mixed with soda and left for 5-10 minutes.
- After that, salt, sugar and vegetable oil are added to them.
- While stirring, flour is gradually added (a food processor can come to the rescue). When the dough does not stick and has sufficient elasticity, its introduction should be stopped.
- It is worth remembering that an excessive amount of flour can make not a crispy dough, but a very crumbly crust.
- After all of the above has been done successfully, the dough under the "cover" of the cling film is moved to the refrigerator for 30 minutes.
Yeast Pizza Dough Recipe - Thin and Crispy
In order to achieve the desired thin and crispy dough, you must follow the recipe below.
Large wide container is being filled warm water, in which the yeast is mixed until it is completely dissolved. Then add half a teaspoon of salt and sugar, as well as 20 grams of olive oil. All this should be stirred until the sugar dissolves.
Sifting flour through a sieve will not only remove excess, but will enrich it with oxygen.
If, while kneading the dough, it does not want to become perfect, you can add a little more flour. But in case of a too steep test, it will save the situation a small amount of water and further kneading. skating right amount dough into a ball, wrap it in a plastic bag and leave for 30 minutes in a warm place.
Naturally, in the absence of the ability to roll out the dough with your hands, you can use a rolling pin, but it is better to learn how to do it in the conventional way. Do not forget that the sides and pizza should be about 2-3 cm.
How to make crispy thin pizza dough?
For dough (blanks), yeast is mixed, warm water, in the form of two tablespoons and the same amount of flour. After mixing well, this “creation” is covered with a towel and left warm for half an hour. Sometimes, the dough is ready after ten minutes, so you should monitor its condition.
The workpiece is poured into a recess made in flour in a separate bowl, salted to taste and about 125 ml of water is added. It is necessary to knead according to the same principles: the dough should not stick and tear when stretched. Leaving in a proper warm place for about an hour, it is worth remembering that it should double in size.
The most basic goal is a crunchy yummy as a result. To do this, the oven is preheated somewhere up to 200 degrees, and the form is smeared with olive or sunflower oil. Further, the laid out and rolled out dough is smeared tomato sauce and put in the oven for five minutes. After that, you can already lay out the filling, with which the pizza is in the oven for another twenty minutes. Due to the fact that the dough without filling is already a little baked, it will undoubtedly crunch nicely in your mouth.
soft pizza dough recipe
It happens that there are not so many lovers of crispy in the immediate environment. Or another situation: classic pastry already a little fed up and want something a little different. Great amount recipes more than ever, because the same favorite pizza is quite possible to make with a soft dough.
This will require:
- Flour - 500 grams
- Egg - 1 pc.
- Milk - 300ml
- Dry yeast - 12g
- Sugar - 1 tsp
- Salt - half a teaspoon
- Vegetable oil - 2 tbsp.
Cooking:
- An obligatory ritual is heating milk to forty degrees, to which yeast is added. After mixing well, leave alone for thirty minutes. If the milk is frothy, then the process is proceeding correctly.
- Be sure to remember the ritual of "saturation" of flour with oxygen. Ready-made milk and an egg are poured into a hole made in flour. Also, salt, sugar and oil are added.
- The dough is kneaded and then covered cling film. By the way, a warm place in which the dough should be infused for about an hour may be a place next to the battery. In this case, the dough should triple in size.
- The oven should be as hot as possible (at least 250 degrees Celsius). The iron sheet is oiled and sprinkled with flour.
- After that, put a large cake of dough stuck together on this sheet. With this amount of ingredients and in the presence of a small oven, this amount of dough is enough for two servings. To avoid air release, the edges are not pressed.
- For the dough, sauce is made from one teaspoon tomato paste and one tablespoon of mayonnaise, which smears its surface.
- For such a test, the filling is laid out in several layers, which between themselves have a layer in the form of grated cheese.
- It is baked for 6 minutes at a temperature of 250 degrees. It should be located on the top shelf. If the oven does not have such a high temperature mark, then the baking time should increase accordingly. The pizza is incredibly soft and delicious.
As for the filling itself, there are no special rules and recommendations here, since everyone makes their own perfect pizza. In this case, experiments and a flight of fancy are welcome. The key to success is the properly prepared dough itself, but what will be the filling is not so important. After all, the main thing is what? To be delicious!
