Recipe for large pizza dough. Thin yeast dough for pizza (like in a pizzeria). Basis for fluffy American pizza: recipe

Pizza is a traditional Italian dish that has long won the hearts of adults and children!

Pizza is a traditional Italian dish that has long won the hearts of adults and children thanks to its wonderful taste.

The variety of recipes allows you to prepare an almost unlimited number of delicious and varied pizza options, so its preparation turns into real creativity. You can cook absolutely any pizza to your taste, which is what made it one of the most popular dishes in the world.

The secret of good and tasty pizza lies in its base. Pizza dough can be anything: yeast, puff pastry, unleavened, egg, curd - it all depends on your taste. Some people like pizza with a thin, crispy base, while others like it fluffy and thick.

You can make pizza from any dough, as long as it goes well with the filling. At the same time, homemade pizza dough is much tastier than store-bought semi-finished crusts and it is not at all difficult to prepare.

Yeast pizza dough (recipe)

Pizza with yeast dough cooks quite quickly and turns out very filling and tasty.

To prepare you will need 2 tablespoons of yeast, a glass of warm water, a teaspoon of salt, a pinch of sugar, 3 cups of wheat flour. Heat a bowl, put the yeast in it and fill it with warm water. Add sugar to them and wait 5-10 minutes until the yeast starts to foam.

Now add salt and 1 cup of flour to the yeast and, stirring thoroughly, add another 1 cup of flour. Place the resulting dough on a table sprinkled with flour and start kneading it, gradually adding the remaining flour to it. Knead for 8-10 minutes until the dough becomes elastic.

Form it into a ball and place it in a bowl greased with vegetable oil. Cover it with a damp towel and leave in a warm place for 40 minutes. When the dough has risen, knead it for another 1-2 minutes and roll it out. This dough will make 1 thick or 2 thin pizzas. Roll out the dough with a rolling pin to a thickness of 5-7 mm and place in the mold. Now you can add any filling.

Puff pastry for pizza (recipe)

Puff pastry pizza is crispy on the outside, but soft and tender on the inside. Many people prefer this type of pizza, but preparing puff pastry is a rather labor-intensive process. To prepare the dough you will need 2 cups of flour, 0.5 cups of cold water, 250 g of butter, yolk, lemon acid and salt.

Mix all the ingredients except the oil and knead the dough, then put it in a cold place for half an hour. Mix butter with 3 tablespoons of flour, roll out into a square shape and put in a cool place.

Take out the chilled dough, roll it out and put butter in the center. Then fold the edges of the dough over and roll it out, fold it in half and roll it out again. Repeat this procedure as many times as possible, constantly folding and rolling the dough.

Unleavened unleavened pizza dough (recipe)

The main advantage of this dough is that it prepares quickly and is better preserved. You will need 2 eggs, 2 tablespoons of margarine, a glass of sour cream, a tablespoon of sugar, half a teaspoon of salt, 3 cups of flour.

Pour the flour onto the table in the shape of a mound, make a depression in the center and put margarine, eggs, sour cream, salt, sugar there and knead the dough. Roll it into a ball, cover with a towel and refrigerate for half an hour.

Egg pizza dough (recipe)

This elastic dough is perfect for making pizza. To prepare you will need 500 g of flour, 4 eggs, 1 tablespoon of dry yeast, 4 tablespoons of butter, half a glass of warm water, salt.

Pour the flour into a mound and place the eggs, softened butter and yeast diluted in warm water into the depression. Add salt and mix thoroughly until smooth. Knead the dough for about 10 minutes, then cover with a towel and put in a warm place for 1 hour.

Curd dough for pizza (recipe)

Pizza made with curd dough has a unique, unusual taste that you will definitely like. To prepare this dough, take 1 glass of flour, 1 egg, 125 g of low-fat cottage cheese, 3 tablespoons vegetable oil and a teaspoon of salt.

Mix cottage cheese, egg, salt and olive oil. Then gradually add the curd mass to the flour, kneading the dough until the dough becomes elastic. Roll out the dough and place on a baking sheet.

Pizza is a dish that is equally loved by both adults and children. The filling for it can be prepared from almost any leftover food in the refrigerator - a piece of cheese, a couple of slices of sausage, sausages, tomatoes, pickles, olives, onions, etc. But the pizza dough is kneaded strictly according to the chosen recipe. The taste of the finished treat primarily depends on it.

The huge number of pizzerias in every city suggests how popular the dish is, but not every housewife knows how to approach the dough for such baking. In fact, it is prepared quite simply from following products: 480 g flour, 1 tsp. salt, 310 ml of clean drinking water, 2 tsp. quick yeast, 3-4 tbsp. olive oil.

Dry yeast is poured into the flour, water and oil are added. It is advisable that the products are not cold.
From these ingredients, a soft dough is kneaded, covered with film and left in a warm place for 40-50 minutes.
Next, you can begin to form the base of the dish.

From the specified number of components you will get three bases with a diameter of about 33 cm.

Cooking without adding yeast

Even if the cook doesn’t have yeast on hand, this won’t stop him from delighting his family with a juicy, aromatic pizza. Other ingredients will be used: 420 g flour, a pinch of fine salt, 45 g creamy margarine, 110 ml ice water, a pinch of sugar.

First, the flour is sifted onto the table in the form of a low slide.
A depression is made in its center into which salty water is poured. cold water. The ingredients are carefully mixed with a knife. The result should be a homogeneous steep mass.
After 1.5 hours of rest under a towel in the cold, the dough is removed, rolled out and pieces of margarine are placed in the middle.
The mass is pinched together like an envelope, sprinkled with flour and rolled out thinly (seam side down).
After folding the dough three times, it is rolled out well again with a rolling pin.
The folding and rolling procedure is repeated again.
After another 1 hour in the cold, the mass is ready for making pizza.

This yeast-free pizza dough will allow you to prepare a thin, crispy treat with any topping.

On kefir

The simplest dough is prepared very quickly. This is facilitated by collaboration yeast and lactic acid bacteria from kefir. Besides dairy product(130 ml), take: ½ small spoon of quick yeast, a pinch of salt, 200-220 g of flour, 6-7 g of granulated sugar.

Kefir is slightly heated, all the dry ingredients are poured into it (only 1/3 of the flour).
After thoroughly mixing with a whisk, the mass should stand until obvious bubbles appear on its surface.
Next, you can add the remaining flour and start kneading the kefir pizza dough.
As a result, it should easily lag behind your fingers.

The dough rises well, so to make a thin pizza, you need to roll it out as carefully as possible.

Yeast pizza dough

This dough will infuse for at least 1.5-2 hours, so you need to knead it in advance. To do this, you should prepare the following products: 520 g of wheat flour, 2 tbsp. salt, 320 ml drinking water, ½ tbsp. quick yeast, 1 tsp. granulated sugar.

Approximately 90 ml is poured from the heated water, in which the yeast and sugar are dissolved. The dough will rise under cling film for several minutes. When the mixture bubbles, you can continue working with it.
The flour is sifted a couple of times, salted and poured into the yeast mixture.
After thorough kneading, you should get an elastic dough that easily comes off your fingers. If necessary, you can add more flour or liquid.
In a warm place, the mass is infused for at least 1.5 hours. After kneading, you can turn it into a pizza base.

You can store this yeast dough in the freezer for a long time.

Lenten option on water

The main secret of the mass under discussion lies in its thorough long-term mixing. You'll have to do a lot of manual work. The recipe uses: 120 ml of boiled chilled water, 1.5 tbsp. flour, 4-5 tbsp. olive oil, salt.

It is very important to thoroughly sift the flour into a wide bowl. It is advisable to do this a couple of times.
Add a pinch of salt to the sifted flour, ground black pepper if desired, as well as water and oil.
First, the mass is kneaded with a spoon, then it is laid out on the table and thoroughly kneaded with your hands. This should be done for at least 10-12 minutes.
The resulting dough is rolled into a “bun”, wrapped in cling film and refrigerated for 45-55 minutes.

To prepare the pizza, the mass is rolled out to a thickness of approximately 5-7 mm, brushed with the chosen sauce and sprinkled with toppings.

Thin dough for Italian pizza

This kind of dough is especially popular among chefs. After all, it allows you to prepare a treat like in the most famous pizzerias in Italy. The recipe includes: about 4 tbsp. white flour, 2.5 small spoons of quick yeast, 1.5 tbsp. drinking water, a pinch of granulated sugar, 1.5 tbsp. quality olive oil, a pinch of fine salt.

At the first stage, the water is heated, sugar and yeast are dissolved in it. Next, you need to let the components wake up and start working. This will take 5-7 minutes.
While the dough is being prepared, olive oil, salt, and sifted flour are mixed in a separate bowl. Already at this stage you can add a pinch of oregano.
Both masses are combined and mixed.
The result will be a thick, non-sticky dough, which, after greasing with olive oil under cling film, will infuse for about 1.5 hours next to a heat source.

The filling and sauce are laid out on the rolled out thin dough, and the treat is baked in the oven until cooked.

How to cook with milk?

With a milk base, pizza always turns out very filling. It’s great if you can take a homemade product. But store-bought milk is fine (1 glass). In addition to this, the following will be used: raw egg, 1/3 tsp. baking soda, 12-14 tbsp. wheat flour, 1 small spoon of salt.

Beat the egg well with salt. A stable foam should appear on the surface of the mass. You can use a mixer or a special blender attachment for this.
Next, milk at room temperature is added to the mixture and baking soda. There is no need to extinguish the latter.
After thoroughly kneading, the dough will need to rest for a while. 12-15 minutes is enough.
At this time, you can prepare the filling, for example, chop tomatoes and pickled cucumbers, fry champignons with onions, chop smoked sausages, grate the cheese.
The baking dish is greased with any oil or fat, the dough is poured into it, and the selected additives are laid out on top.
The food will be baked for only 15-20 minutes in a hot oven (at 200-220 degrees).

Before adding the filling, you should grease the resulting quick pizza dough with ketchup with Provençal herbs or any other favorite sauce.

Fluffy pizza dough

A fluffy version of the dough allows you to prepare the so-called “American” pizza. It turns out thick, satisfying and appetizing. Absolutely any filling will suit this dish. And for the test you need to prepare: 320 ml of clean drinking water, 1 tsp. sugar, 440 g of premium white wheat flour, 2 small spoons of quick yeast, a pinch of salt and the same amount of corn starch, 30 ml of olive oil. How to make pizza dough fluffy is described in detail below.

It is best to use available kitchen equipment during the kneading process. For example, a mixer, food processor or blender with a special attachment. This will make the housewife's work much easier.
Warm (but not hot!) drinking water sweetened and combined with yeast. The resulting mixture is left for several minutes.
IN deep bowl Mix olive oil, salt and all the flour (pre-sifted) at once.
The two masses are combined and mixed well. Depending on the quality of the flour, you may need a little more of this ingredient. The main thing is that the dough comes out elastic and quite soft.
The mass should lie in a warm place for about 2 hours until it significantly increases in size.

Crispy and tasty recipe with dry yeast

This is another one Italian recipe. Most likely, immediately after the first test it will go straight to the hostess’s cookbook. The recipe includes: 460 g 1st grade flour, 12 g salt, 4 g quick yeast, 40 ml extra virgin olive oil, 1 tsp. granulated sugar, 330 ml of warm drinking water.

The ideal temperature for the liquid used is 30-40 degrees. In hotter liquids, yeast often dies. Salt and olive oil are mixed in water.
The flour is sifted into a wide bowl, combined with quick yeast and granulated sugar. After thorough mixing, the dry ingredients are laid out in a mound, and heated water with oil and salt is poured into the center.
Mix the two types of components by hand until smooth. In a container generously dusted with flour, the dough is covered with film and placed in a warm place to proof. To do this, you can send it to an unheated oven with the light on.
When the mass has approximately doubled, it’s time to roll out the pizza dough.

It is important not to forget to make low sides on the base so that the sauce and filling do not leak out.

Puff yeast dough

Pizza made from puff pastry is especially tasty - crispy, thin, tender. And it is prepared very simply, using the following ingredients: raw egg, 2 tbsp. white flour, 1/3 tsp. salt, half a standard stick of butter, 1 tbsp. granulated sugar, 1.5 tbsp. cow's milk, 25 g fresh yeast.

To begin with, fresh yeast, previously removed from the refrigerator, is diluted in slightly warmed milk.
Sugar is poured into the resulting mixture, an egg is poured, and salt is added.
The flour is carefully sifted through a sieve. You may need to repeat this procedure several times.
The flour is sent to the milk mixture.
The dough is kneaded first with a spoon, then with your hands.
Lastly, liquid butter is sent into it.
The mass, kneaded until smooth, is left warm for 2.5-3 hours. During this time, it should increase significantly in volume.
The risen dough is divided into 3 parts. Both are rolled out and stacked on top of each other. The layer is folded 4 times. Again you need to roll it out and divide it into three pieces. The procedure is repeated at least 4-5 times.

I offer you the recipe for the simplest DIY pizza with photo that I know. It turns out very, very tasty pizza easily and simply! And inexpensive - I don’t understand at all why delivery of a large pizza is offered for 1500-2000 rubles, if homemade pizza costs 200-250 rubles even after the price rise) Although, of course, it all depends on the filling - I make pizza from what I have it lying around in the refrigerator, which means I don’t buy anything special at all. If you don’t have the necessary products, then I recommend the online service instamart.ru, they have fast delivery.

So what is required for making yeast pizza in the oven:
Ingredients for yeast pizza dough:
—1 egg
-Glass of water
-4 mugs of flour
-Half a teaspoon of salt
-A packet of instant yeast
-A little butter for the baking sheet

For filling - whatever you want)

For the pizza topping:
The filling can be made from anything: add mushrooms, sausage, olives...
I have in the refrigerator laying around:
3 sausages
onion
cheese
boiled eggs
2 tomatoes
Mayonnaise and ketchup.

Oh yes - for those who watch their figure, go on diets and monitor the benefits of food - you will have to forget about it for the evening)

According to my ingredients, homemade pizza turns out to be large, 12 good-sized pieces. Enough for a big company!!!

How to make pizza dough simple recipe:
Take an egg, beat with a fork, add a glass of warm water (I take room water - boiled - and add a drop of hot water). Stir with a fork until completely smooth. Add half a teaspoon of salt. The dough will be quite bland, you can add more salt.

Mix flour with instant yeast. I had a packet of yeast that said “for 1 kg of flour.” I'm lazy, so I poured half a packet of flour into a mug, mixed it with my finger, and added it to the egg and water. Then also the remaining half of the package. And she began to stir the dough.

All you have to do is knead the dough well! Then put it in a warm place - I put it closer to the stove. And get busy with the filling! The dough will rise at this time.

I chopped, as you can see in the photo, what I had - a little onion (a third), 3 eggs (one is enough, but I like it with three), sausages, tomatoes.

How to make pizza:
Sprinkle the table with flour and the rolling pin too.
Roll out a large pancake the size of your baking sheet. Or a little more - fold the edges. From these proportions, the dough comes out onto a large pizza pan with an average thickness of dough (see in the photo below, the dough will still rise in the oven from the thickness of the rolled out one)

Grease a baking sheet with a piece of butter. I don't like pizza with sunflower oil.

Transfer pizza dough to baking sheet. I place a rolling pin on the dough in the middle, bend one edge of the dough onto it from above, then from below, quickly transfer it and straighten it. If the dough is sticky, sprinkle it with flour first, it will be easier to handle.

Grease the dough with mayonnaise and ketchup. If you have a lot of cheese, you can grate a layer of cheese onto the dough - it will be tastier.

Spread this nasty thing with a spoon)

Pour on top, evenly distributing pizza, onions, eggs, and sausages throughout the dough.

Place the tomatoes. You can sprinkle the tomatoes with ground black pepper. If you like it, add greens. And a little more mayonnaise and ketchup.

Grate the cheese on top of this whole mess using a coarse grater. I have two different pieces lying around - it will be even tastier)

Fold over the edges. To prevent them from rising too much later, press with a fork around the perimeter. If you're not too lazy, you can melt a piece of butter in the microwave and brush the edges with a silicone culinary brush (I bought it for 14 rubles in Auchan). This will give a golden brown crust.

Place in the oven (I do it cold). I bake pizza at 200 degrees for 10 minutes! That is, the pizza bakes quickly! But I have a good new oven - it has a “pizza” mode - 15 minutes, 5 minutes it heats up to 200 degrees and bakes for 10 minutes. Previously, in an old, old gas oven, I baked homemade pizza for about 40 minutes at a maximum temperature that was not determined there)
That's all! Simple and tasty - pizza recipe for a quick fix! Bon appetit) Even more recipes

Pizza, an Italian dish, is probably loved by almost everyone. But what could be tastier and more natural than pizza made at home with your own hands? This stuffed flatbread made in this way can even decorate a holiday table.

For all its deliciousness, this dish is not that difficult to prepare. You will only have to tinker with the dough. Of course, when there is too little time allotted for cooking, you can buy the base or dough ready-made. But it's better to do it yourself.

In this article, I will introduce you to several ways to prepare pizza dough.

But first, here are some tips for preparing the dough.

Don't have a rolling pin? A worthy replacement You can always find it on the farm! Take any glass bottle with a flat surface, remove the labels, wipe and you're done! A plastic bottle will also work. But you need to fill it with water and tighten the lid well so that the water does not drip.

Personally, I used a piece plastic pipe. I had several of them, of different diameters. Very convenient, no rolling pin needed.

Use a roll of cling film or a roll of foil. You just need to wrap it with the same film or wide tape if it’s made of cardboard.

The correct dough will be obtained only if you follow correct proportions adding ingredients. There is no need to add them “by eye”. The result may not satisfy you.

The longer the dough rests, the softer it becomes. This must be taken into account if you prepare it long before use. In this case, you need to add more flour or generously sprinkle the surface of the table with it when rolling out.

In order to get pizza on a thin base, the dough must be rolled out as thin as possible, ideally 1-2 mm. If you prefer pizza on a fluffy base, then you need to roll out the dough a little thicker - 3-5 mm, as a result, when baking it will increase in volume by 1.5-2 times.

Today, when baking, we much more often use dry, instant yeast, because it rises much faster and is stored well and for a long time. But sometimes there are recipes with pressed yeast (they were once called sticks). Replacement is made 1 to 3. That is, we replace 3 parts of pressed parts with one part of dry ones.
Try to cover the entire dough with the base sauce, so it won't be too dry around the edges.

Three secrets of delicious pizza: good dough, delicious sauce and a lot of cheese.

And don't forget to always sift the flour!

How to knead the dough correctly - video

Yeast-free pizza dough

Dough on water

Products:

half a kilo of flour good quality, better than a bakery;
glass (200 g) of water;
5 tbsp. l. better than olive oil, but can be replaced with vegetable oil;
1 tsp. salt without top;
I usually add Provençal herbs to this dough, but you can do without it;
soda on the tip of a knife, extinguish with vinegar.

Add salt, seasonings and oil to the sifted flour (not all). Stir. Gradually add water, mixing everything well.

When you have poured out all the water, add the remaining flour and knead the dough well so that it does not stick to your hands.

Recently, I have been using a bread machine to knead all types of dough, because I don’t really like this process. And here you just load in all the necessary ingredients, and in half an hour you get ready-made dough of the desired consistency! You can see the bread machine options in the proven

But if you don’t have a bread machine, you’ll have to work with your hands.

Place the finished dough in a plastic bag and refrigerate for half an hour.

Take out the rested dough, knead it slightly with your hands and roll it out, sprinkling it with a little flour.

Before adding the filling, place the dough on parchment paper and prick it all over with a fork. Sprinkle with oil and place in the oven at 200–220 degrees for 5 minutes. Remove from oven and spread with sauce. So let it sit for about 10 minutes. After that, you can add the filling. This dough should be baked for no more than 10 minutes.

Milk dough

Products:

4 cups flour;
4 eggs;
1 glass of milk;
1 tbsp. l. olive or vegetable oil;
0.5 teaspoon salt;

Place the sifted flour and salt into a suitable deep container. Stir.

In another bowl, beat the eggs with a whisk and then pour in warm milk (about 30 degrees), add olive oil and mix well.

Gradually pour the contents into the flour, stirring constantly. Knead until the dough becomes elastic and no longer sticks to your hands.

Kefir dough

Products:

2 cups of flour;
1 glass of kefir, maybe not quite fresh;
2 eggs;
3 tbsp. spoons of vegetable oil;
half a teaspoon of salt;
1/4 teaspoon of soda (there is no need to quench the soda in kefir with vinegar).

Pour half the flour and all the salt into a suitable bowl. Stir.

Pour kefir into another bowl and add soda to it. This should make the kefir foam. Carefully pour it into the flour, add eggs, butter and mix it all with a whisk if you don’t have a food processor or bread maker.

While kneading the dough, gradually add in all the flour.

Roll the finished dough into a ball, sprinkle with flour or cover with a napkin to prevent it from airing. Leave in a warm place for 20 – 30 minutes.

Sour cream dough

Products:

2 cups of flour;
2 eggs;
a glass of not very fatty sour cream;
2 tbsp. spoons of melted and cooled butter;
1 tbsp. l. sugar without top;
1 tsp salt without top;
baking powder or baking soda, slaked with vinegar (on the tip of a knife).

Sift flour onto a suitable surface for kneading dough and make a well in it. In any bowl, mix sour cream, salt, sugar, eggs and soda.

Beat the softened butter in a separate bowl until the color changes, gradually add it to the sour cream mixture. Mix everything well until smooth and pour into the well of the prepared flour. Knead the dough as described in the recipes above.

Quick pizza dough in a frying pan with sour cream and mayonnaise

Products:

2 eggs;
4 tbsp. spoons of sour cream;
4 tbsp. spoons of mayonnaise;
9 tbsp. small heaped tablespoons of flour;
half a teaspoon of salt.

Break the eggs into a tall and wide bowl. Add sour cream and mayonnaise there. Stir with a whisk.

Add pre-sifted flour. Knead everything thoroughly so that there are no lumps. The dough turns out liquid enough that you can simply pour it into a frying pan. The frying pan must be generously greased with vegetable oil.

Directly in the frying pan, grease the dough with ketchup, it is very convenient to do this with a silicone brush, and spread the prepared filling. Place the frying pan over the lowest heat, making sure to close the lid tightly. Fry for about 10 minutes. until the cheese is completely melted.

Dough for quick pizza with kefir

Products:

flour, approximately 500 gr.;
a glass of kefir;
2 tbsp. spoons of vegetable oil;
0.5 tsp. soda;
a teaspoon of salt without top;
a little less sugar.

Pour sifted flour, salt, sugar, soda into a bowl. Mix. Add kefir. Mix thoroughly and add oil. The dough should look like dumplings.

After 20 minutes, roll out the dough thinly to the diameter of the frying pan. Place in a cold, dry frying pan and place over medium heat. When the bottom of the dough is sufficiently browned, turn it over and add the filling.

This dough turns out very thin.

Yeast pizza dough

Quick pizza dough with water

Products:

7 gr. (2 teaspoons without top) dry instant yeast;
a glass of warm water (about 45 degrees);
a teaspoon of sugar (if you like the dough sweeter, add 2);
0.5 – 1 tsp. salt;
350 gr. (2.5 cups) plain flour;
2 tbsp. l. vegetable oil.

Activate the yeast. To do this, fill them with warm water, pour in sugar and let stand until they rise. This is approximately 10 minutes.

The water should be lukewarm. Nothing hot, otherwise the yeast will lose fermentation power!

When the yeast dough is ready, add sifted flour with salt and vegetable oil to it.

Salt makes it difficult for yeast to ferment, so do not pour it into the yeast, but mix it with flour.

Mix everything thoroughly. Place the dough on a table dusted with flour and knead until it becomes smooth, soft and elastic. Roll the finished dough into a ball, sprinkle flour on top or cover with a napkin to prevent it from getting too dry. Leave for 20 - 30 minutes.

The finished yeast dough can be stored in the refrigerator for up to 1 week or frozen in the freezer for up to 3-4 months. It is almost ready for baking, you just need to defrost it.

Yeast pizza dough with milk

Products:

a glass of milk;
2 eggs;
half a kilogram of flour;
a packet of dry yeast;
tsp Sahara;
half a teaspoon of salt;
vegetable or olive oil - 2 tbsp. spoons.

Activate the yeast. To do this, pour warm milk over them, add sugar and let stand until they rise. This is approximately 10 minutes.

Dough with tomato paste or ketchup

Products:

20 gr. tomato paste or any ketchup;

1 tsp. Sahara;

300 grams of water or milk;

A packet of yeast;

0.5 tsp salt;

20 grams of olive or vegetable oil;

500 grams of flour.

Mix the sifted flour with the yeast thoroughly.

IN tomato paste or add a little to ketchup warm water. Rub well so that no lumps form.

Add salt and sugar to the tomato water, stir until dissolved.

Pour in the oil and gradually mix in the flour and yeast. Knead the dough. We divide it into two parts. We put it into bags. One part can be frozen until next time. The other one is simply left in the refrigerator for about 30 minutes.

Yeast pizza dough with garlic

Products:

175 grams of warm water or milk;

2 tablespoons of oil;

280 grams of flour;

1 tsp. Sahara;

3 – 5 cloves of garlic;

0.5 tsp. salt;

7 grams (bag) dry yeast.

It is better to use a press to chop garlic, but a press will do if you don’t have a blender.

Stir salt, sugar, butter in warm water or milk. Add crushed garlic there.

Sift the flour and mix with dry yeast. Gradually pour the water with all the ingredients dissolved in it into the flour, stirring well.

Knead the dough. Divide into several parts depending on the diameter of the pizza. Place the required ball in the refrigerator for half an hour. The rest are frozen until next time.

Pizza recipe like in a pizzeria from an Italian chef

Bon appetit!

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Tell VK

This dough is perfect for both pizza and calzones.

Flour must be sifted through a sieve twice to saturate it with oxygen;
IN wheat flour Corn bran or ground bran may be added;
Eggs may or may not be added;
It is best to use flour highest quality from durum varieties wheat;
The oil is usually olive oil, preferably of the highest grade, cold pressed “Extra Virgin”. If there is no such oil, then you can use any other vegetable oil, but of the highest grade;
Either drinking water (maybe even mineral water with gas), or milk, some fermented milk product, or mayonnaise is added as a liquid component;
Salt, sugar, spices;
Very often dried herbs are added to flour, as a rule, these are herbs that give an aromatic smell, for example Provençal;
Baking soda or baking powder, they allow you to achieve softness. In addition, baked goods will not go stale longer during storage;
After kneading, the dough must lie down and rest for 20-30 minutes, this will make it more elastic and soft. It will be easier to roll it out;
There are recipes where it is prepared batter. This test does not need to be taken. It can be used, and it is even recommended to do so immediately after mixing.

With milk

This dough is enough for 2 pizzas.

Ingredients:

1 glass of slightly warmed milk;
3 tbsp. l. sunflower oil;
3 cups wheat (pre-sifted) flour;
1 tsp. salt;
1 egg.

Cooking method:

First add 2 cups of flour;
Using a fork, stir milk, egg, butter, salt in a bowl;
Pour the resulting mixture little by little into the flour, stirring with each portion;
The flour gradually swells. Knead further, now adding the rest of the flour until you get a smooth dough;
Make a ball, cover with a kitchen towel moistened with cold water, leaving at room temperature for 20 minutes;
Roll out on a floured table literally until translucent, then transfer using a rolling pin to a slightly greased baking sheet.

On kefir with egg

Ingredients:

1 glass of kefir;
1 tsp. salt;
3 thin-walled glasses of wheat flour;
1/3 tsp. soda;
1 egg.

Cooking method:

Mix salt and soda with flour;
Whisk the egg with kefir and add flour in small parts, kneading the elastic dough;
Immediately roll out, adding flour evenly;
Kefir can be replaced with fermented baked milk, yogurt or sour milk.

With melted butter

Ingredients:

Half a glass of melted butter;
1 tsp. salt, granulated sugar and baking powder;
2 cups of flour;
1 egg.

Cooking method:

Heat the melted butter just a little, stir salt and sugar in it;
Add baking powder and separately beaten egg;
Mix well;
Add sifted flour in parts, knead until a fairly soft dough is obtained;
Cover with a linen napkin moistened with water for 10 minutes, leaving it on the kitchen table so that the whites of the flour swell;
Next, roll out, dusting with flour.

Unleavened dough

Ingredients:

1 glass mineral water(or simply boiled, then cooled to room temperature);
3 cups (thin-walled) sifted wheat flour;
Half a tsp. table salt and baking soda;
1 tbsp. l. Sahara.

Cooking method:

Combine the dry ingredients - flour, sugar, salt and soda - right on the kitchen table;
Make a slide and then a hole on top. Carefully add water in portions, stirring;
Replace the elastic dough, it is already ready for further baking;
Tear off a piece of the required size, roll it out thinly on a flour-dusted surface and transfer it to a mold (sheet or baking sheet), where you then spread out the filling.

With low calorie mayonnaise

Ingredients:

5 tbsp. l. mayonnaise;
Half tsp. salt;
1 cup flour;
3 eggs.

Cooking method:

Beat the eggs with a mixer with mayonnaise and salt;
Sift the flour into a bowl in a heap, then make a hole in the top and pour in the entire egg mixture at once;
Knead the dough, add flour if necessary to form an elastic ball;
Roll out immediately as thin as possible;
Without removing from the rolling pin, transfer to a baking sheet greased with vegetable oil.

On serum

Ingredients:

4 cups flour;
1 glass of whey;
1 tsp. table salt;
3 tbsp. l vegetable oil, preferably odorless;
1/2 tsp. baking soda.

Cooking method:

Pour the whey into a deep bowl;
First, whisk only 1 cup of flour, salt and soda into the whey until smooth;
Then add oil and stir again;
Now add the rest of the flour in small portions, carefully mixing in a new portion each time;
Gradually a well-stretched dough is obtained;
Divide it into parts;
Grease your hands with oil and stretch each piece into a circle directly on the Dutch oven or baking sheet.

On water and with egg

Ingredients:

1 glass of lukewarm boiled water;
1 tsp. salt;
3 cups flour;
3 tbsp. l. any refined sunflower oil;
1 egg.

Cooking method:

In a deep bowl, combine salt with sifted flour, make a well;
In a separate container, whisk the water, egg and vegetable oil well;
Pour the resulting mixture into the flour in portions, stir to obtain a homogeneous mass;
Add more flour if necessary until you get an elastic ball;
Leave it for half an hour, covered with a linen napkin;
Sprinkle the table with flour and roll it out as thin as possible.

With milk, butter and sour cream

Ingredients:

3 tbsp. l. sour cream;
1/2 tsp. salt and soda;
3 cups flour;
100 g butter;
1 glass of milk.

Cooking method:

Mix the flour with salt and soda, then chop it with a knife with solid butter (from the freezer);
Pour milk into the sour cream, stir and pour into the butter-flour mixture;
Knead the dough and then spread it, stretching it with your hands, onto a baking sheet.

With sour cream and butter

Ingredients:

3 tbsp. l. very soft butter;
3 cups standard flour;
1 egg;
300 g non-acidic and low-fat sour cream;
1 tsp. salt, baking soda on the tip of a knife (pinch).

Cooking method:

Beat the egg with a whisk or in a mixer with sour cream and salt, then add butter;
Mix flour with soda;
Pour into the egg-sour cream mixture, stir;
The dough looks like very thick sour cream (the spoon stands and does not fall right away);
If it is too liquid, then add flour to the required consistency.

On kefir and margarine

Ingredients:

A pack of margarine;
6 cups wheat flour;
1 tsp salt;
2 glasses of kefir;
1/2 tsp. baking powder (can be replaced with slaked soda).

Cooking method:

Place the margarine in the freezer for 2 hours;
Stir salt and baking powder into kefir;
Rub the margarine through the large mesh of a grater into a large container;
Pour in the kefir mixture and stir everything together;
Add flour in parts, stir regularly until you get a soft dough, which then place in the refrigerator for 2 hours;
Then separate the required amount from the dough and smooth it into a thin layer with your hands directly on a baking sheet greased with vegetable oil.

With homemade sour cream

Ingredients:

3 eggs;
1 tsp. salt;
3 cups flour;
1 cup melted butter;
A pinch of baking soda;
200 g fresh sour cream.

Cooking method:

Beat eggs, salt, butter and soda with a whisk or in a mixer, add sour cream, stir quickly;
Next, add the entire amount of flour at once and knead the dough;
Roll out immediately after kneading, dusting with flour if it sticks.

Yeast-free kefir dough

Ingredients:

1 tsp soda (only without a slide);
500 g wheat flour;
1 egg;
100 g kefir;
A small pinch of salt;
20 g vegetable oil.

Cooking method:

First, in a deep container, mix kefir, salt and add half the total volume of flour;
Now beat the eggs until a foam forms, but not too thick, and then pour the eggs into a container with kefir and flour;
Now add oil (about 10 milliliters);
We continue to gradually add flour into the dough in small portions, and do not stop stirring constantly;
Make sure that no lumps appear in the dough. If necessary, add the remaining oil at the very end;
Now knead the mass thoroughly until it reaches the consistency of soda pancakes. Don’t worry if the dough turns out to be too liquid, because in this case we add a little more flour, but at the same time make sure that the mass does not turn out too thick;
Leave the dough for about 15 minutes before rolling it out into a pizza layer;
At this time, you can prepare the filling;
If the dough sticks to your hands too much, then grease your hands with a small amount of oil and you can start making pizza.

On water with olive oil

Ingredients:

4 tbsp. l. extra virgin olive oil;
1 tsp. sea salt;
2 cups of already sifted flour;
Half a glass of boiled, lukewarm water;
1 tbsp. l. baking powder (baking powder).

Cooking method:

Add salt and baking powder to the sifted flour and mix;
Pour in water first, then olive oil;
Mix with your hands for at least 10 minutes until elastic;
Roll into a ball, use a knife to mark how many cakes you will get;
Cut and stretch each piece directly on the table with your hands to the required size and transfer to a baking sheet.

With sour cream and mayonnaise

Ingredients:

5 tbsp. l. sour cream 15% fat and any low-fat mayonnaise (soy may be used);
1 egg;
2 cups of flour.

Cooking method:

Mix egg, sour cream and mayonnaise in a mixer;
Add flour gradually and do not stop kneading;
The dough ultimately resembles thick sour cream;
Carefully and evenly pour it in an even layer into the oiled deep form, stewpan;
Having distributed the filling, in this case you can cook the pizza in a frying pan.

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 relate only to this category.

The liquid component can be water, milk and dairy products. But it is desirable that they are slightly warm. This way the fermentation process will occur easier and faster, and the dough will rise faster;
You can add eggs, but without eggs the base will be thinner. This should be taken into account when preparing;
When forming a pizza base, many Italians do not use a rolling pin. They stretch the dough with their hands;
Yeast can be used either fresh or dry. Although when Italian women make pizza at home, they try to use fresh, live yeast;
The dough should be infused for 1.5 to 5-6 hours;
It is always necessary to add a little sugar to the dough, again to improve the fermentation process;
In order for the edges of the pizza to acquire a pleasant golden hue, they need to be greased with oil;
If the yeast has been sitting for a long time and its expiration date has expired, then there is no need to use it, it will be of no use;
The mass should not be very tight, this will make the pizza tough;
All products must also be fresh;
To prevent the pizza from turning out too dry, it should not be left in the oven;
Aromatic herbs and fresh herbs can be added to the dough;
Never add more salt than the recipe calls for. Its excess slows down the fermentation process, and the dough “floats”;
If you have leftover dough, you can store it in the refrigerator for up to 3 days. To do this, you need to wrap it in cling film;
The finished mass must be kneaded thoroughly until it begins to come away from your hands;
Before adding the filling, coat the dough base with oil. In this case, the filling will not stick to the base and will not allow it to get wet;
To make it crispy, it should be baked at a temperature of 200-220 degrees;
If you are cooking thin pizza, then there is no need to overload it with filling.

Best Pizza Base

Ingredients:

1/2 tsp. Sahara;
1 tsp. salt;
1/3 cup (425 g) flour;
1/4 tsp. (7 g) dry active yeast;
2 tbsp. l. olive oil;
1/2 cup (350 ml.) warm water.

Cooking method:

In a large bowl, dissolve yeast and sugar in warm water and let sit for 10 minutes;
Add salt and oil to the yeast mixture. Stir in half the flour;
Turn the dough out onto a clean, generously floured surface and add more flour. Knead until the mixture is no longer sticky;
Place the mixture in a bowl greased with vegetable oil. oil and cover with a damp cloth;
Let dough rise until doubled in size, about 1 hour;
Punch down the dough and form into a tight ball. Let the dough rest for a minute before rolling out. Roll out and add your sauce and toppings;
Preheat the oven to 220 C. If baking on a pizza stone, spread the toppings on the dough and bake immediately;
If you are baking your pizza on a baking sheet, lightly grease it and let the dough rise for 15-20 minutes before adding toppings and baking;
Bake pizza in preheated oven until cheese and crust are golden, 15 to 20 minutes.

Quick yeast pizza dough

Ingredients:

1 tbsp. l. Sahara;
3 tbsp. l. olive oil;
1 glass of warm water;
1 tsp. salt;
1/4 tsp. dry yeast;
1/2 cup flour.

Cooking method:

Stir the water, sugar and yeast and let sit until the yeast has dissolved;
Add olive oil and salt;
Add flour, mix everything well (no need to knead) and let the dough stand for 10 minutes;
Stretch the dough over a baking sheet or pizza stone with your fingers dipped in olive oil;
If desired, sprinkle the base with basil, thyme or other herbs;
Place your filling on top and bake for 15-20 minutes in an oven preheated to 220 degrees.

Pizza dough in a bread machine

Ingredients:

3/4 tsp. salt;
2 tsp. Sahara;
2 tbsp. l. olive oil;
2.5 cups flour (350 g);
2 tsp. dry yeast;
200 ml. warm water.

Cooking method:

Add the ingredients to the bread machine in the order specified by the manufacturer. Turn on Dough mode and start the cycle;
Place the finished dough in a greased pan or baking sheet and spread;
Let stand for 10 minutes. Preheat the oven to 200 degrees;
Place pizza sauce and toppings on top of the dough. Top with grated cheese;
Bake for 15-20 minutes, or until edges are lightly browned.

Simple yeast pizza dough recipe

Ingredients:

2 tbsp. l. olive oil;
7 g instant dry yeast;
Wheat flour – 450 g;
Sugar - to taste;
270 ml. water;
A pinch of table salt.

Cooking method:

If you don't have instant yeast, you can use regular pressed or dry yeast. But before they are added to flour, they must be activated. To do this, add the yeast to warm water and leave for 15 minutes;
Instant yeast is added directly to the flour and stirred;
Then add a pinch of salt, a little granulated sugar and mix again;
Make a small hole in the central part of the dry mixture and slowly pour warm water into it. Stir everything with a spoon;
Next, pour olive oil into the mixture and begin to knead everything with your hands. Kneading should take about 15 minutes, and the result should be a smooth and elastic base;
After kneading, the dough should be covered with a warm towel and placed in a warm place. It should sit for 40-45 minutes;
As soon as it increases 3 times, it needs to be mixed;
After kneading it should be left for about 20 minutes so that it fits again;
When the mass rises again, it can be used for its intended purpose.

Yeast dough for dairy pizza

Ingredients:

Flour - 500 g;
5 g raw yeast;
Olive oil – 2 tbsp. l.;
Egg - 2 pcs.;
Milk – 270 ml;
Sugar – 1 tsp.

Cooking method:

Place raw yeast in warm milk and leave in a warm place for 15 minutes;
Place the flour in a deep cup and make a small depression in the center. As soon as foam appears on the milk, it should be poured into the well in the flour and mixed well with a spoon;
Break the eggs into a separate bowl, add sugar, salt and olive oil. Beat all ingredients well;
After this, put the whipped mixture into the dough and mix all the ingredients;
Knead the mass by hand until it acquires a soft, elastic structure;
Make a small ball from the finished base, cover it with warm material and put it in a warm place for 40-50 minutes;
Once it rises 2-3 times, it can be used to make pizza.

Low-calorie yeast dough

Ingredients:

Dry yeast (small package);
Olive oil - 1 tbsp. l.;
Warm water - 0.25 l.;
Salt (pinch);
Sugar - 1 tbsp. l.;
Flour - 350 g.

Cooking method:

Pour the yeast with warm water and wait until it rises;
Then pour the flour into a bowl in a heap, make a depression in the middle and add sugar, salt, olive oil and suitable yeast;
Knead the dough with your hands;
After about five minutes, put the mixture on the table and continue kneading for at least 10 minutes;
After this, return the dough to the bowl, cover with a towel and leave in a warm place for half an hour (approximately);
When it rises, you can start making pizza.

Quick yeast pizza dough with milk

Ingredients:

Flour - 400 g;
Dry yeast - 7 g;
Warmed milk - 1 glass;
Half a glass of sunflower or olive oil;
1 tsp. salt and sugar.

Cooking method:

The milk must be heated slightly above room temperature so that the yeast “plays” faster;
Next, pour yeast, salt and sugar into the heated milk and pour butter into it, you know that it cannot be kept in the refrigerator. It should also not be cold;
We knead all the components of the future dough well; it is very important for us to completely dissolve the yeast;
Add flour a little at a time; you can immediately sift it into the liquid;
Mix thoroughly so that no lumps remain. The dough should be good, elastic and not stick to your hands;
At the last stage, we leave the mass in a warm place until it rises, it should increase by half. Then start preparing the base for baking pizza.

Quick dough with kefir

If you want to make delicious pizza, but don’t want to bother too much with the dough, then this recipe becomes a real salvation.

Even an inexperienced cook can prepare this recipe, the main thing is to follow the specified recipe exactly.

Ingredients:

1 tsp. baking powder;
250 g kefir (can be replaced with soft cottage cheese, rubbed through a fine sieve);
1 egg;
Salt – a little, to taste;
2 cups of flour;
3 tbsp. l. olive oil.

Cooking method:

We prepare this pizza dough with kefir, the same way as for pancakes, but it should be thicker, but not too much;
Now we proceed directly to preparing the dough - using a fork or a kitchen whisk, beat the egg thoroughly, but it should not turn into a thick foam;
Add a small amount of kefir, a little butter and salt to the beaten egg - mix everything well, making sure that the mass is of a homogeneous consistency;
Mix baking powder with flour and sift through a fine sieve to make the pizza more tender and airy;
Next, add the flour to the kefir-egg mixture, but do not add the entire volume of flour at once, as lumps may appear, but add gradually, in small portions and stir constantly. But at the same time, you cannot stir the dough for too long so as not to break the gas bubbles;
With this pizza dough recipe, you won't need to knead it by hand. Cover the baking sheet with a sheet of parchment paper and sprinkle a small amount of flour on top, and then pour out the finished mass. To ensure that the dough is evenly distributed over the surface of the baking sheet, wet your hand with water and spread it with your fingers;
If it turns out sticky and not very soft, then sprinkle a small amount of flour on top and press down harder, and form a small side on the sides;
Lubricate the dough with any sauce on top, spread the prepared filling and place the baking sheet in a well-heated oven, bake for about 20 minutes until the mass is covered with a fragrant crust.

Yeast dough for pizza with kefir

It is prepared quite simply. The main disadvantage of this recipe is that you need to give the dough some time so that it can rise.

Ingredients:

700 g kefir;
2 tsp. Sahara;
Flour - you need to navigate by the consistency of the dough;
3 tsp. instant yeast;
Salt – a little, to taste;
0.5 cups vegetable oil;
0.5 cups of warm water.

Cooking method:

First, take a fairly deep bowl and pour half a glass of water into it (it is important that the water is warm, since in this case the yeast will begin to act much faster);
Now pour the entire amount of sugar specified in the recipe into the water and use a kitchen whisk to mix everything thoroughly. Make sure that the sugar is completely dissolved in the dough;
As soon as the sugar dissolves, add three teaspoons of instant yeast to the water. Now stir the yeast with a spoon or whisk with soft, smooth movements (it is important not to make sudden movements);
Now leave the dough for about 15 minutes so that the yeast can completely dissolve. After the specified period of time, add kefir to the dough (approximately 700 milliliters). Using a whisk, thoroughly whisk the yeast with kefir;
Now take a sieve and sift the flour several times and add it to the dough. Mix the mixture thoroughly until it reaches a homogeneous consistency. It is very important not to add too much flour, so add it gradually, in small portions. The dough should acquire the consistency of thick sour cream, we also make sure that no lumps form, but if this happens, continue to knead the mass until they disappear;
Now add a little more flour to the dough - as a result, it should be very difficult to mix with a spoon (spatula). We continue to knead the mass with our hands until it becomes softer and acquires a homogeneous consistency. It is important to remember that you do not need to knead the dough too much, as this may simply prevent it from rising;
As soon as it is almost completely ready, add vegetable oil to it (if desired, you can also use olive oil). Now knead the mass until the end, and as soon as the oil is completely absorbed, place the container with the dough in a warm place and leave for about one hour until it rises well;
While the dough is rising, we begin to prepare the filling so as not to waste time. From the amount of ingredients indicated in the recipe, the dough will be approximately four or five pizzas, depending on the size of the baking tray you will use;
As soon as it has risen well, grease your hands with a small amount of vegetable oil and lightly knead the dough, but not too much, and leave again for about 20 minutes. Then we can proceed directly to preparing the pizza;
Divide the dough into four or five equal parts, roll it out into a thin sheet and place it on a prepared baking sheet, making small sides along the edges. We put the ready-made filling on top and place the future pizza in a well-heated oven, bake until fully cooked, until an appetizing golden brown crust appears. The remaining mixture can be placed in the refrigerator and used next time.

Italian dough recipe

Ingredients:

200 ml. water;
1/4 tsp salt;
250 g flour;
Olive oil - 1 tbsp. l;
15 g fresh yeast;
1 tbsp. l. sugar without a grain.

Cooking method:

Before you start cooking, you need to take care of choosing the right flour. Naturally, real Italian flour would be an ideal option, but if that is not available, then domestic flour with a higher protein content of at least 12% will serve as a replacement. Using regular flour will ensure that the pizza is fluffy, but in this case the goal is to make a classic thin dough;
250 g flour mixed with 1/4 tsp. salt, pour it all into a heap on the table, and make a hole 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 infusion, pour it into a hole made in flour, and after adding 1 tbsp. spoons 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 no longer sticks to your hands and does not tear when stretched, then you can safely leave it to rise for one hour. If the mass has doubled, you need to start cutting the pizza;
A cake is formed with a diameter of 10 cm and approximately 3 cm thick. After which it can be stretched, but only with the help of your hands. The ideal flatbread would be dough 30-35 cm in diameter with a thickness of 3-4 mm;
This will become a classic Italian dough. By the way, the Italian ritual, in which the tortilla is thrown into the air and twirled on one finger, is carried out to saturate the dough with oxygen.

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