I wonder why it happens: you try one pizza and you can’t tear yourself away, but you eat a piece of another - it’s not at all like something is missing in it. What is the secret really? delicious pizza? Do you think in the filling? You are mistaken, the whole thing is in the test and only in it. In order for the pizza to turn out to be truly tasty, it is necessary to properly prepare the dough, which, according to its recipe, can be varied, but it is precisely this that will affect final result the dish you have prepared.
The simplest version of the test is without yeast. It is without their presence that the dough turns out to be thin and crispy. By the way, the Italians use this recipe. Any housewife can easily prepare pizza dough without yeast at home. The main advantage of this pizza dough is that it bakes much faster than yeast dough, which means that it will take you much less time to cook pizza than usual.
it can be simple unleavened, on sour cream, on butter or with the addition of cottage cheese. The dough for pizza on sour cream is tender and crumbly, and with the addition of cottage cheese - soft and airy. You can also make pizza dough without yeast on kefir, beer or mineral water. Each type of pizza dough has its own individual taste. Arguing about which dough is better is just a waste of time. It is much easier to cook in turn each of the dough recipes we have proposed and opt for the one that you like and like.
Pizza dough with milk "For Italian pizza"
Ingredients:
2 stack wheat flour
2 eggs,
½ stack warm milk,
2 tbsp vegetable oil,
1 tsp salt.
Cooking:
Mix flour with salt in a bowl. In a separate bowl, mix the eggs, milk and vegetable oil until smooth. Gradually, in small portions, stirring constantly, pour the egg-milk mixture into the flour. The flour should completely absorb the liquid and as a result you should get a homogeneous sticky mass. Start kneading this mass with your hands, periodically sprinkling it and your hands with flour. You will get a soft, elastic and smooth dough. Roll it into a ball, wrap it in a damp towel and leave it for 15 minutes. When the time is up, sprinkle the table with flour and roll out the dough as thin as possible.
Pizza dough with olive oil
Ingredients:
2 stack sifted flour,
½ stack boiled, slightly warm water,
4 tbsp olive oil,
1 tbsp baking powder for dough
1 tsp sea salt.
Cooking:
Add salt and baking powder to the sifted flour, mix. Then add water first, then olive oil. Knead the dough for 10 minutes until elastic. Roll the finished dough into a ball. Separate the amount of dough you need from it and stretch it on the table with your hands to the required size, and then transfer it to a baking sheet.
Fresh dough on mineral water
Ingredients:
3 stack. sifted flour,
1 stack mineral water,
1 tbsp Sahara,
½ tsp soda,
½ tsp salt.
Cooking:
Combine all dry ingredients right on the kitchen table: flour, salt, sugar and soda. Make a hill, in it - a small hole and, stirring, add water in portions. Knead elastic dough. Next, tear off a piece of the size you need from the finished dough and, having rolled it out on a floured surface, transfer it to a mold or onto a baking sheet and spread the filling.
Pizza dough without yeast and eggs
Ingredients:
1.5 stack. flour,
½ stack low-fat kefir,
⅓ stack. olive or any other vegetable oil,
2 tbsp Sahara,
1 tsp salt,
½ tsp soda.
Cooking:
Mix kefir with soda and leave for 10 minutes. Sift the flour. Add vegetable oil, salt, sugar to kefir with soda and mix. After that, start, constantly kneading, gradually introduce flour into the dough. This must be done until the dough begins to stick well from the hands, it should be soft and elastic. After the dough is kneaded, cover it with cling film and refrigerate for 30 minutes.
Pizza dough without whey yeast
Ingredients:
4 stack flour,
1 stack whey,
3 tbsp vegetable oil,
1 tsp salt,
½ tsp soda.
Cooking:
Pour whey into a deep bowl, add 1 stack. flour, salt and soda and mix well until homogeneous mass. Then add vegetable oil and mix again. After that, pour in the rest of the flour in small portions, carefully mixing each new portion. Gradually, you will get a well-stretched dough. Divide it into parts. Lubricating your hands with oil, stretch the piece of dough you need to the shape of a circle right on the roasting pan or baking sheet, and put the remaining parts of the dough in the freezer until the next time.
Beer pizza dough
Ingredients:
1.5 stack. flour,
280 ml beer,
2 pinches of salt.
Cooking:
Mix flour and beer and salt the resulting dough. Cover it with a towel and leave it for 30 minutes in a dry and warm place. Then remember it a little with your hands and leave it again for 15 minutes. The dough should not be very thick.
Pizza dough with sour cream
Ingredients:
flour - how much dough will take,
2 eggs,
3 tbsp sour cream
150 g margarine,
1 tsp Sahara,
½ tsp soda,
salt - to taste.
Cooking:
In a separate container, beat the eggs with salt and sugar, add sour cream and soda to them and mix. Add the melted margarine to the egg mass and mix everything thoroughly again. Then slowly add flour to the total mass and knead elastic dough. Cover it with a towel and leave for 10 minutes. Then roll out the dough in such a way that a shortbread is obtained from it.
Baking powder pizza dough
Ingredients:
300 g flour
100 ml of water
4 tbsp vegetable oil,
1 tsp baking powder for dough
½ tsp salt.
Cooking:
Sift flour 2-3 times. After that, mix flour with baking powder and salt, pour in vegetable oil and water, which is best added in small portions - 2-3 tablespoons each. Knead the dough until it stops sticking to your hands. Roll up ready dough into a ball, cover with a napkin and leave for 1.5 hours.
Dough on sour cream with mayonnaise
Ingredients:
2 stack flour,
5 tbsp sour cream
5 tbsp low fat mayonnaise
1 egg.
Cooking:
Mix egg, sour cream and mayonnaise in a mixer. Then gradually add flour and do not stop kneading. The dough in the end should resemble thick sour cream. Gently and evenly pour it in an even layer into a greased deep dish. After that, having distributed the filling, you can cook pizza in a pan.
Without yeast dough for melted butter pizza
Ingredients:
2 stack flour,
½ stack ghee,
1 egg
1 tsp Sahara,
1 tsp baking powder for dough.
Cooking:
heat up melted butter stir in salt and sugar. Then add baking powder, separately beaten egg and mix well. After that, add the sifted flour in parts and knead until you get enough soft dough. Cover the finished dough for literally 10 minutes with a linen napkin moistened with water and leave for a while. Then roll it out, dusting with flour.
Pizza dough without yeast on yogurt
Ingredients:
8 tbsp flour,
1 egg
100 g softened margarine
100 g natural yogurt,
½ tsp soda.
Cooking:
Dissolve baking soda in yogurt. Add the egg, margarine and flour to the prepared mixture. Stir the resulting mass with a mixer. If the dough is too liquid, add more flour. Put the finished dough in the refrigerator for 30 minutes. Sift some flour on the board, put the dough on it and roll a little in flour (this will prevent the dough from sticking to your hands while rolling it out). Give the test the desired shape.
Pizza dough with mayonnaise and kefir without yeast
Ingredients:
2 stack flour,
300 ml of kefir,
2 tbsp mayonnaise,
½ tsp soda,
½ tsp salt.
Cooking:
Beat the egg into the prepared container, add salt and soda to it, mix the resulting mixture well until uniform consistency. Next, add kefir and mayonnaise there. Slowly add the sifted flour. The finished dough should have a consistency similar to pancake batter - not too thick and not too runny. When you get the dough of the desired consistency, put it in a baking dish so that it is even, without bumps. Lay out the filling.
Kefir dough
Ingredients:
500 g flour
1 egg
100 ml of kefir,
20 g vegetable oil,
1 tsp soda,
a pinch of salt.
Cooking:
Mix half the flour with salt. Whisk the eggs until stiff and pour into the batter. Add 10 ml of vegetable oil there, add flour and knead the dough. If necessary, add the remaining vegetable oil. If the dough is runny, add a little more flour. Let the finished dough stand for 15-20 minutes before rolling it into a layer. To prevent the dough from sticking to your hands during rolling, grease them with vegetable oil.
Pizza dough without yeast on cognac and butter
Ingredients:
500 g flour
150 ml of kefir,
10 g butter,
2 tbsp brandy,
1 tbsp Sahara,
1 tsp soda,
½ tsp salt.
Cooking:
Sift the flour into a large bowl, folding it into a pile. Make a small indentation in it, put softened margarine, then add sugar, soda, salt and pour in cognac. knead homogeneous dough, give it the shape of a ball and leave it in this form for 1 hour. Then knead again and roll out.
Dough "Like in a pizzeria"
Ingredients:
2 stack flour,
2 eggs,
2 tbsp vegetable oil (can be olive),
⅓ tsp soda,
salt.
Cooking:
Crack eggs into a bowl, add salt and beat. In a separate container, mix sour cream with soda, add to beaten eggs and mix well. Then add flour and vegetable oil and knead the dough, it should look like thick sour cream. Give ready dough stand 20 minutes. After the time has elapsed, proceed to the formation of pizza, after greasing your hands and a baking sheet with vegetable oil.
Dough "Simple"
Ingredients:
4 tbsp flour,
1 egg
2 tbsp mayonnaise,
¼ tsp soda.
Cooking:
Mix mayonnaise and egg until smooth. Add flour and soda to it and knead the dough. Form a ball from the resulting dough and roll out a cake 2 mm thick from it (it sticks a little to your hands, but, nevertheless, you can roll it out). Bake in the oven at 180ºC for 10 minutes. The pizza will turn out thin with a golden crust.
Curd dough for pizza
Ingredients:
1 stack flour,
125 g fat-free cottage cheese,
3 tbsp olive oil,
1 egg
1 tsp salt.
Cooking:
Add the egg, salt, vegetable oil to the cottage cheese and mix well with a mixer. Sift flour over the resulting mass and knead the dough until it becomes elastic. Then roll it out and put it on a baking sheet. Bake for 10 minutes, and then put the prepared topping on it and bake the pizza until cooked.
Puff pastry for pizza without yeast
Ingredients:
2 stack flour,
¼ stack. water,
200 g butter,
1 tsp Sahara,
a pinch of salt,
citric acid - to taste.
Cooking:
Put butter into flour and, mixing it with flour, chop into small pieces. Then add the rest of the ingredients to this mixture and mix well. Roll out the finished dough, fold it several times and place it in the refrigerator to cool it down. After a while, take it out and start cooking pizza.
Chopped puff pastry for pizza
Ingredients:
2 stack flour,
150 ml of water
300 g butter or margarine
1 egg
1 tsp lemon juice
½ tsp salt.
Cooking:
Sift the flour, put the cooled butter into it, cut into small pieces, and chop finely with a knife. Make a well in the flour with butter, pour salted water into it, add the egg, lemon juice and quickly knead the dough. Roll the finished dough into a ball, cover with a napkin and put it in a cold place. Before baking, roll out the dough 2-3 times and fold into 3-4 layers.
Pizza Dough Recipe by D. Oliver
Ingredients:
3 tbsp flour,
3 tbsp mayonnaise,
a pinch of salt with a drop of vinegar.
Cooking:
Combine all ingredients and knead the dough. It should have a consistency similar to pancake batter. Bake the resulting pizza base for 10 minutes, and only then spread the filling on it and cook for another 10 minutes.
Pizza dough with basil and black pepper
Ingredients:
2 stack flour,
⅓ stack. vegetable oil,
⅔ stack. milk,
2 tsp baking powder
a pinch of salt, basil and black pepper.
Cooking:
Mix all the ingredients with your hands in a bowl until smooth (the dough should be elastic and a little tight). Roll out the finished dough, prick in several places with a fork. Use the toppings of your choice to make your pizza.
Try, experiment, and you will surely be able to not only appreciate yeast-free pizza dough, but also cook your own, completely irresistible pizza.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
In contact with
Push class
Pizza, from the moment it appeared on the culinary horizon, has been and remains one of the most beloved dishes of millions of people. It is prepared in numerous establishments. Catering around the world. And also she is a favorite of cooking at home.
Both adults and children love her equally; both meat eaters and vegetarians. They prepare it, both in the homeland of its appearance, and in different parts of the world. Its name sounds the same in all languages, so no one needs to explain what it is.
Nowadays, it is not difficult for pizza lovers to eat it at any time. There are special establishments where it is prepared, and there is also an almost round-the-clock delivery service. delicious pastries on house. The stores also sell semi-finished products with different stuffing. In order to bring it to a state finished product, you just need to warm it in the oven or microwave, or hold it there for a longer time.
But despite such accessibility, many still strive to cook it. tasty dish at home. Firstly, it turns out cheaper, secondly, you can cook with any filling, and thirdly, and the main ones - homemade, there is homemade. Everything that is prepared with love and with your own hands always turns out tastier.
The filling in pizza plays an important role, this is understandable! And it can be different, someone loves the classic ones, those that are traditionally used in cooking, and someone cooks “in Russian”, where what is in the refrigerator is used as a filling. It's hard to argue here, because as you know, there is no arguing about tastes.
But what you can’t really argue with is the fact that for any pastry, the base is first of all important, that is, the dough from which this pastry is actually prepared. If it turns out to be dry and hard, then no one, even the most delicious stuffing. It's right cooked delicious dough and makes pizza really tasty.
Therefore, special attention is always paid to its preparation. Pizza is no exception. in Italy family recipes dough preparations for it are passed down from generation to generation, from mother to daughter. Carefully stored and used with great love and respect.
Maybe you also have the same in the piggy bank of recipes. And for those who haven't yet, I suggest the following options.
Pizza dough comes in three main categories. These are yeast, yeast-free and puff. Within each category there are various options concerning the ingredients and the methods of preparation themselves. There is a difference between thin and thick pizza, which can be prepared from any of the proposed options.
Pizza dough without yeast
A lot of people like to cook this kind of dough. It cooks quickly, tasty and slightly crunchy, besides it is not so high in calories, as it turns out thin.
There are general basics and ingredients for its preparation, the knowledge of which will allow you to prepare any dough from the available products.
- it is best to use the highest quality flour from durum varieties wheat
- flour must be sifted twice through a sieve to saturate it with oxygen
- in wheat flour corn bran or ground bran may be added
- very often dried herbs are added to the flour, as a rule, these are herbs that give a fragrant smell, for example Provence
- as a liquid component, either drinking water is added (maybe even mineral water with gas), or milk, some fermented milk product, or mayonnaise
- eggs may or may not be added
- oil, usually olive, preferably of the highest grade, cold pressed "Extra Vergin". If there is no such oil, then you can use any other vegetable oil, but of the highest grade
- salt, sugar, spices
- soda or baking powder, they allow you to achieve softness. In addition, baked goods will not stale longer during storage. Although, as a rule, there is usually nothing to store, everything is eaten much faster.
- after kneading, the dough must lie down and stand for 20-30 minutes, this will make it more elastic and soft. It will be easier to roll it out.
- there are recipes for cooking batter. Such a test does not need to lie. It can be used, and it is even recommended to do it immediately after kneading.
We used this dough for cooking. There are four of them different recipes for every season.
Well, now, let's look at the cooking options.
Thin pizza dough with olive oil
We will need:
- flour - 2 cups
- boiled water - 0.5 cups
- olive oil - 4 tbsp. spoons
- soda - 0.5 tsp
- salt - 1 teaspoon (or baking powder)
Cooking:
1. Sift the flour twice into a bowl. Make a recess in the middle. Pour a little into it boiled water room temperature. Pour salt, add olive oil.
When sifting flour, it is additionally saturated with oxygen, and the dough becomes softer and more airy. This should always be done when working with flour, and when baking any flour products.
2. Mix the mass with a spoon. Quench soda with vinegar. Add to dough. Instead of soda, you can use baking powder for dough, you will need 1 tablespoon of it. Add the rest of the water. Stir first with a spoon, then put on a table sprinkled with flour.
3. Knead elastic dough. Knead for at least 10 minutes, then cover with a damp towel. Let it brew for 20-30 minutes.
Cover the dough with a damp towel so that it acquires better elasticity and suppleness. In addition, it will take in the missing water, if necessary.
4. Then cut off part of the dough, roll it out or stretch it with your hands into a layer of the desired thickness, and transfer it to a pizza dish, or onto a baking sheet.
5. Lubricate tomato sauce, or paste. Lay out the filling. Bake until done.
Recipe without yeast dough for pizza in 5 minutes
As you can see from the title of the chapter, this is very fast, and I will also add easy way prepare the dough. Moreover, it is also low cost. And all products can be found in every refrigerator.
We will need:
- wheat flour - 5 tbsp. spoons
- egg - 3 pcs
- mayonnaise - 3 tbsp. spoons
- salt - a pinch
- vegetable oil for lubrication
Cooking:
1. Break the eggs into a bowl and beat them with a fork or whisk.
2. Add mayonnaise and salt, and continue beating. You should get a homogeneous mass.
3. Gradually add the flour sifted through a sieve, mix. You should get a fairly liquid dough, in consistency, like thick sour cream.
4. Lubricate the pan or baking sheet with vegetable oil and pour the resulting mass. Smooth out with a spoon.
5. Lay out the filling. Bake or simmer in a skillet.
This recipe belongs to the category, it is prepared in 10 minutes, and therefore does not provide for an abundance of toppings. So keep this in mind while preparing it.
Kefir pizza dough
In fact, such a dough is prepared from any fermented milk products. You can use both ryazhenka and yogurt or spoiled milk, natural yogurt without aromatic additives and fruits, naturally. You can also add sour cream, mixed boiled water to the consistency of kefir. But today we are cooking on kefir.
After all, such a dough turns out to be very tender and tasty. It just melts in your mouth, and you always want to eat pastries from it with an additive. And so keep this in mind when you start cooking.
We will need:
- flour - 2-2.5 cups
- kefir - 1 glass
- egg - 1 pc.
- vegetable oil - 1 tbsp. a spoon
- salt - a pinch
- soda - 0.5 tsp (or baking powder 1 tsp)
Cooking:
1. Remove kefir from the refrigerator in advance so that it becomes at room temperature. It can even be slightly warm. To do this, it can be warmed by placing it briefly in a bowl of hot water.
2. Pour kefir into a bowl, add soda and mix. Small bubbles will appear on the surface. This is good, since the soda has reacted with kefir and the dough will turn into a hole, and the pizza itself will be very tasty.
3. Salt and mix.
4. Break the egg into a bowl, mix until smooth.
5. Add oil. As noted above, it is better to use extra virgin olive oil. Or any vegetable oil of the highest grade.
6. Sift the flour and add the mixture to it. Knead the dough, if necessary, add a little more sifted flour. It should be pretty cool.
7. Divide into two equal parts, roll each into a ball. Place in a bowl, cover with a damp towel. Let soak for 20-30 minutes.
8. Roll each part of the dough into a large circle.
9. Grease a baking sheet with oil. Transfer the dough to it, if necessary, stretch with your hands. At the same time, try not to make the edges too thin.
10. Put the filling and bake in the oven.
Kefir dough - recipe number 2
And here's one interesting recipe I found on the internet.
I liked it, and you! I think that baking according to this recipe will certainly be delicious. Somewhat long, of course, but what can you do, because we know that "art takes time."
Thin dough - Italian recipe
This is very delicious recipe, which always turns out very tasty dough and pizza itself. So be sure to take note of it.
We will need:
- flour - 4 cups
- milk - 1 glass
- egg - 2 pcs.
- olive oil - 2 tbsp. spoons
- salt - 1 teaspoon
Cooking:
1. Break the eggs into a bowl and mix them with a fork.
2. Continuing to mix, add salt, milk and butter. The mass should be homogeneous, and bubbles should not form.
3. Sift the flour and gradually introduce into the liquid component. Stir first with a spoon.
4. Then put the mass on a floured table and knead the stiff dough, as on.
5. Roll the dough into a ball, put it in a bowl and cover with a damp towel. Leave for 20-30 minutes.
6. Divide the dough into pieces of the desired size, roll each one out. Put the filling on it and bake in the oven.
There are also other dough recipes without yeast. You can see them in another note about. And we will move on to the next category of recipes.
Yeast pizza dough
There are also rules for preparing this test. In principle, all the rules are the same as for yeast-free, but there are also specific ones that apply only to this category.
- yeast can be used both fresh and dry. Although when Italians make pizza at home, they try to use fresh live yeast.
- if the yeast has been lying for a long time and they have expired, then they no longer need to be used, there will be no sense from them
- all products must also be fresh
- as a liquid component, you can use water, milk and dairy products. But it is desirable that they be slightly warm. So the fermentation process will be easier and faster, and the dough will rise faster.
- it is always necessary to add a little sugar to the dough, again - to improve the fermentation process
- never add more salt than the prescription says. Its excess slows down the fermentation process, and the dough “floats” at the same time.
- you can add eggs, but without eggs, the base is thinner. This should be taken into account when preparing
- the dough should be infused from 1.5 to 5 - 6 hours
- it should not be very tight, this will make the pizza tough
- fragrant herbs and fresh herbs can be added to the dough
- knead the finished dough thoroughly and until it begins to move away from your hands
- many Italians do not use a rolling pin when forming the base for pizza. They stretch the dough with their hands
- if you are preparing a thin pizza, then do not overload it with toppings
- Before laying out the filling, coat the base of the dough with oil. In this case, the filling will not stick to the base and will not let it get wet.
- so that the edges of the pizza acquire a pleasant golden hue, they need to be greased with oil
- to make it crispy, it should be baked at a temperature of 200 -220 degrees
- so that the pizza does not turn out too dry, it should not be overcooked in the oven
- If you have leftover dough, you can store it in the refrigerator for up to 3 days. To do this, you need to wrap cling film.
Yeast dough is used to prepare both lush and thin pizzas. Let's look at some recipes.
The easiest yeast dough
We will need:
- wheat flour - 500 gr
- fresh yeast - 20 gr (or dry quick-acting - 12 gr sachet)
- olive oil - 1 - 2 tbsp. spoons
- sugar - 1 teaspoon
- salt - 0.5 tsp
- warm water - 1 glass
Cooking:
1. Pour half into a bowl warm water and stir in sugar, then dilute the yeast. Add half of the sifted flour. Stir until smooth and put in a warm place for 15-20 minutes.
2. Add salt to the remaining flour, mix. Gradually add flour to the dough. Knead the dough. Add more flour if necessary. So that it does not stick to your hands, you can grease them with vegetable oil or sprinkle with flour.
3. Put the dough in a warm place for 1-1.5 hours, covering with a damp towel. After the time has elapsed, knead the dough, divide into parts. Put one part in the form, stretching with your hands, create the desired shape. They usually try to thinner dough in the middle, and thicker, with sides, along the edges. It will be convenient to invest the stuffing in such a basis.
Brush the top with olive oil.
This is a very important moment of preparation - the surface of the dough in contact with juicy stuffing will not get wet, bake well and the pizza will turn out especially tasty and tender!
4. Lubricate with sauce and lay out the filling. Bake until done.
Delicious yeast dough video recipe
I suggest watching a video where you can see not only the entire cooking process, but also learn some secrets.
According to this recipe, pizza always turns out tender and tasty.
Thin yeast dough for pizza with milk
This is an option sweet dough, which also finds its use in cooking.
We will need:
- flour - 500 gr
- milk - 1 glass
- olive oil - 2 tbsp. spoons
- fresh yeast- 10 gr (dry 5 - 6 gr)
- egg - 2 pcs
- sugar - 1 teaspoon
- salt - 0.5 tsp
Cooking:
1. First, let's prepare the dough. To do this, we will need to have warm milk, which will need to be filled with prepared yeast. For better process fermentation, add sugar to the mixture.
2. Let stand for 15 - 20 minutes until the mixture becomes "alive" and a foam cap appears on its surface.
3. Sift the flour twice into a bowl or onto a table in the form of a slide. Make a funnel-shaped depression in the center.
4. Pour the dough into it, add salt, olive oil and the remaining milk. Mix carefully. Then knead a soft elastic dough.
5. Put the dough in a bowl, cover with a towel and put in a warm place for an hour and a half, until the dough rises and doubles in volume.
6. Then divide the mass into 2 - 3 parts, form the base and put it on a greased baking sheet.
7. Lay out the filling and bake until done.
So that the dough does not dry out at the edges, they must be left minimal and greased with butter. Lubricate the rest of the base with olive oil, and the loan with sauce. Then lay out the filling.
Yeast dough for fluffy pizza
Many pizzas are baked thin and have their own fans. But I know people who simply do not recognize such food. They believe that there should be a lot of dough in a flour product. And so this recipe is for them.
We will need:
- wheat flour - 2 cups
- warm water - 200 ml
- dry yeast - 6 gr (slightly more than half a sachet)
- olive oil - 5 ml
- sugar - 0.5 tsp
- salt - a pinch
Cooking:
1. Dilute yeast in half warm water. Add sugar and let stand for 15-20 minutes. During this time, the fermentation process should begin.
2. In the meantime, sift the flour twice into a bowl.
3. Make a recess in the center. In the remaining water, stir the salt and pour into the recess. Add olive oil and shake lightly with a fork.
4. Pour in the dough that has come up by that time, mix with a fork or spoon in a circular motion, gradually capturing and mixing in the flour.
5. Then continue kneading the dough with your hands.
6. Lubricate a large bowl or pan with oil and put the dough into it. Cover with a towel and leave for 2-3 hours. During this time, the dough will double in volume.
7. Punch down the dough. Transfer to a greased baking sheet and stretch it into shape.
8. Lay out the filling. Bake until done.
Dough recipe like in a pizzeria
I want to offer classic recipe preparation of dough for pizza "Margherita". Perhaps this is the most common pizza in the world. And its base is used to make many other pizzas.
We will need (for 2 servings):
- flour - 250 gr
- warm water - 250 ml
- fresh yeast - 10 g (or 1/3 of a small bag of dry yeast)
- sugar - a pinch
- salt - a pinch
- olive oil - for greasing
Cooking:
1. First, let's prepare the dough. To do this, mix yeast, sugar and 2 tablespoons of warm water. Add 2 tbsp. spoons of flour and put for 20-30 minutes in a warm place.
2. After the time is up, sift the remaining flour twice, last time on a table in the form of a slide.
3. Make a small indentation in the middle. Pour the dough into it, add salt and half a glass of warm water. Knead the dough.
4. Knead should be until it stops sticking to your hands. This usually takes 10-15 minutes.
5. Place the finished dough in a large bowl and cover it with a towel. Put in a warm place for 1 hour. During this time, if fresh yeast was used, the mass should double in volume.
6. Grease a baking sheet with oil. Divide the risen dough into two parts. Form the base, put the filling on it and bake until cooked.
Let me remind you that the traditional “Margarita” has tomatoes, mozzarella and parmesan cheese, olive oil and fresh basil leaves in the filling.
And again I want to send you to mine. There I have a very interesting recipe from the famous world chef Jamie Oliver. This recipe is good because the dough can be prepared in advance, freeze it in freezer and then use as needed.
Puff pastry
In addition to the above recipes, pizza dough can also be puff, which in turn can also be yeast and yeast-free. We often get asked which one is best for this? And there is no unequivocal opinion on that question - how many people, so many opinions!
Basically, pizza is prepared from ready-made store-bought dough. Since cooking it at home is not a fast process. And when there is a pack of ready-made in the refrigerator, you can cook pizza quite quickly.
Let's still figure out what is the difference between yeast and yeast-free puff pastry.
There are a lot of layers in yeast-free - up to 140 layers, between them there is oil. Because of this, it is softer, but also very high in calories.
There are much fewer layers in yeast, about 30. Therefore, it is dryish and not so greasy. But it rises more during baking, and it cannot be otherwise, because it contains yeast.
Therefore, the yeast version is used to prepare sweet stuffing, and yeast-free for savory.
That's what the experts say. But they often cook without even knowing these features. Since it can be difficult to determine which of them was used in cooking by taste.
For the preparation of flour products from puff pastry, there are some simple rules.
- thaw the dough at room temperature, or in the refrigerator
- in no case do not defrost it in the microwave, otherwise the butter in the layers will melt ahead of time and the pastry will not rise, and the dough will lose its structure and will tear. BUT finished goods it won't taste good
- when baking pizza, or other products, do not open the oven door and make sure that it is tightly closed.
- when baking, it is important to keep time. If the products are very reddened, this will give them a bitter, unpleasant taste.
- Pizzas should usually be baked on the second rack from the bottom so that they are well cooked on the bottom and not over browned on top.
Sometimes, pizza is prepared from shortcrust pastry. Especially its sweet versions. I will not describe these recipes here, as a good article on the preparation of shortcrust pastry has already been written on this topic. Therefore, if you are interested, then follow the link and there you will find everything.
And for today, perhaps everything. I hope that you will find today's article useful and thanks to it you will always be able to prepare any dough for delicious pizza.
And for those who cook pizza today ....
Enjoy your meal!
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moirecepti.com.ua
1. thin dough for pizza
Ingredients: 175 g flour, 1/4 tsp salt, 1 tsp. dry, 125 ml warm water, 1 tbsp. l. olive oil
Cooking method: Mix flour, salt and yeast. Combine oil and water in a separate container. Pour the liquid into the flour mixture and knead into a smooth dough. Transfer to a floured board and knead the dough for 2-3 minutes.
Transfer the dough to a bowl and brush with olive oil. Cover the bowl with cling film and leave in a warm place for 30-40 minutes, or until the dough has doubled in size.
Then knead again for 1-2 minutes. Roll out the dough into a circle on a floured surface and place on a greased baking sheet. Make small sides and fill with stuffing to taste.
kitchensimplicity.com
2. Thick crust for pizza
Ingredients: 300 g flour, 1/2 tsp. salt, 6 g dry yeast, 225 ml warm water, 2 tbsp. l. olive oil
Cooking method: Lush dough is prepared in the same way as thin dough.
guldengourmet.com
3. Yeast-free pizza dough
Ingredients: 2 cups flour, 2 eggs, 1 tsp. olive oil, 1/2 cup warm milk, 1 tsp salt.
Cooking: Mix flour with salt, sift on a work surface in the form of a slide, make a well in the center. Mix eggs in a bowl with warm milk, add olive oil. Pour the mixture in small portions into well while constantly stirring the flour. When all the liquid is absorbed into the flour, start kneading the dough, sprinkling flour on your hands from time to time. Knead for 10 minutes until the dough becomes elastic. Make a ball out of the dough, wrap it in a damp towel and leave for 15 minutes. The dough can then be rolled out with a rolling pin. This dough is used for large pizzas that are cooked on rectangular baking sheets.
moirecepti.com.ua
5. Pizza dough with milk
Ingredients: 500 g flour, 100 g milk, 1 egg, 10 g dry yeast or 15 g fresh, 30 g salt
Cooking method: Dissolve yeast in milk, let stand for a while. Sift flour onto a work surface in a pile, making a well. Pour the milk with yeast into the well, salt, add the egg and knead the dough. Add milk if necessary, knead the dough well.
Pizza has always been one of the most favorite treats for both adults and children, because the crispy crust and tender filling cannot leave indifferent any gourmet. In addition, pizza has a plus - it is convenient to transport, and therefore it can be a decoration for both table friendly gatherings and picnics in nature. But what is the key to delicious pizza? It's simple - good dough. If you choose the right quick recipe you can make great pizza with ease!
This recipe with milk is quite simple, the usual set of products, a little time to raise the yeast and you're done. Definitely worth a try.
- 2 cups of flour;
- 0.5 cups of milk;
- 1 egg;
- 1 tablespoon of sugar;
- 1 tablespoon dry yeast;
- 0.5 teaspoon salt.
Recipe
- It is necessary to heat the milk so that the temperature is not higher than 40 degrees, and pour dry yeast into it. It is important that the milk is not hot, otherwise the yeast will boil.
- Give the yeast a little time to rise, then add sugar and salt, stir to dissolve the crystals.
- Crack the egg into the mixture. Rub well and mix.
- In parallel, take another bowl and sift wheat flour into it. It is advisable to take the highest grade, so the dough will turn out more airy and lush.
- Gradually add the sifted flour to our mixture and stir gradually so that lumps do not form.
- Knead the quick dough well, then put it in a bowl and cover with cellophane, a towel or a napkin on top. Put the cup with yeast dough in a warm place and wait until it rises.
- When the yeast dough rises, you need to knead it a little and let it rise a little more. After that, the dough can be rolled out and baked.
This yeast dough turns out to be very tasty, bakes well and goes well with almost any filling, which means that such a recipe should definitely be taken into service and start making pizza.
Quick yeast dough
Another option for easy dough for pizza in milk. Its main ingredients are also flour, eggs, yeast and of course milk. Everything is simple and nothing more!
Set of products for cooking
- 400-500 grams of flour;
- 200 milliliters of milk;
- 2 chicken eggs;
- 2 tablespoons of olive oil;
- 5 grams of dry yeast (or 25 grams of fresh);
- 1 teaspoon of sugar;
- Salt to taste.
Recipe
- Dissolve dry yeast in warm milk. The temperature of the milk should not be higher than 40 degrees, otherwise the yeast will die and will not be able to rise. If fresh yeast is used for the dough, then they must first be crushed. If we are dealing with dry ones, then there is no need to pre-prepare them.
- Add a pinch of granulated sugar to the mixture of milk and yeast. Stir evenly to dissolve the crystals.
- Cover this whole mixture with a towel on top and put it closer to the battery or in any warm place, but not in the sun.
- After about 15-20 minutes, the yeast will start to rise in a hat, then you can continue with the recipe.
- We beat in the eggs and mix everything gently.
- Add olive oil and salt. Then you need to mix everything well again and prepare for adding flour.
- Flour of the highest grade must be sifted several times so that it is saturated with oxygen. This is necessary so that the yeast dough rises better and is even more magnificent when finished. Add little by little to the yeast mixture.
- Knead soft dough, but not very sticky to the hands. Put it in a bowl, cover with a napkin and send to a warm place.
- The dough needs a little time to rise, after which it will be ready and you can bake pizza.
It is incredibly easy to work with such a dough, it is soft and plastic, ideal for any filling. Even idle potato pizza it will be much better if you use this particular dough recipe.
Simple yeast dough
The recipe for such a yeast dough for pizza with milk is much simpler than the previous ones. It is prepared quickly, and even a novice hostess can handle it. It's impossible to go wrong here.
Set of products for cooking
- 500 grams of flour;
- 100 grams of milk;
- 1 chicken egg;
- 30 grams of salt;
- 10 grams of dry yeast.
Recipe
- Take a separate bowl and warm the milk in it to room temperature, but not higher than 40 degrees. If the milk is overheated, then it will have to be cooled.
- Pour the yeast into the milk and give it time to rise a little.
- While the yeast is rising, take a deep bowl and sift the wheat flour into it.
- It is necessary to make a small depression in the flour and drive the chicken egg into it.
- Pour in yeast mixture and add salt.
- Little by little, we begin to knead the dough in milk. Gently, first with a spoon, and then with your hands. It should be plastic and soft. If the need arises, you can add a little milk, however, you should not be zealous with the addition, the dough may begin to stick to your hands.
- You need to knead until smooth.
- We cover the finished dough in milk with a towel on top and give it the opportunity to lie down a bit and rise. If the yeast was good, then the dough should double in size and then you can start making delicious pizza from it.
The dough for such a pizza will be great helper in any situation, since it requires only the bare minimum of food, a little time and patience.
The key to a delicious pizza is its dough, because it is the dough that is the basis and base for creating a dish. The fillings are different, some people like them, some do not, but a good dough and a quick recipe are another matter. They will always be good, regardless of the taste preferences of your household.
Cook delicious and bon appetit!
Another video recipe quick test for pizza with honey:
Pizza without yeast in milk is prepared quite quickly, or rather, you will spend no more than 20 minutes preparing it. This recipe will appeal, especially to those who like to cook fast, but at the same time delicious food!
Ingredients
A step-by-step recipe for making Pizza without yeast in milk with a photo
So, let's get down to business:
Immediately you will need a clean bowl, you need to drive eggs into it, add salt, soda, pour in milk. Whip the ingredients with a mixer.
Then pour flour into the whipped mass, mix thoroughly, you will get a dough. Set it aside and let it sit while you prepare the filling.
Wash the tomatoes and cut into slices.
Now you need to wash the pepper, remove the middle with seeds and cut into strips.
Rub the cheese.
Wash the mushrooms, they should be cut into slices and fried in vegetable oil.
Take a baking sheet, grease it, vegetable oil is suitable for lubrication.
Roll out the dough into a patty and place on the prepared baking sheet.
Top the base with tomato.
Top with tomato slices, then fried mushrooms and peppers.
So, in order to prepare pizza dough according to this recipe, you will need:
Ingredients:
thick sour cream - 250 grams;
chicken eggs - 2 pieces;
salt - 1 teaspoon;
soda - ¼ teaspoon;
flour - 2 cups;
melted butter- 2 tablespoons.
Let's get down to business:
1
Beat eggs into a wide container, add soda, pour in sour cream, beat the ingredients with a mixer.
Enjoy your meal!
