Dough for delicious pizza. Pizza like in a pizzeria at home: the most delicious and simple recipes for homemade pizza and dough for it with step-by-step descriptions, photos and videos. One-minute pizza in a frying pan

To bake a delicious Italian dish, you need to learn how to make the right pizza dough at home. Everyone, without exception, will like it, and the step-by-step yeast recipe with photos and videos will be understandable even to beginners.

Most pizza lovers readily agree that the most delicious her part is a flatbread. It captivates everyone with its softness, airy structure and crispy crust. However, it is not so easy to prepare it at home, so many housewives try different recipes, trying to achieve the desired result. In fact, kneading the right pizza dough is quite simple if you follow some tips.

How to make yeast flatbread for a real Italian dish?

A good dough is kneaded from the following list of ingredients:

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

Preparation:

Yeast is bred in water heated to 37–38 degrees. The liquid is set aside for 10 minutes until foam appears.
The flour is sifted into a convenient container, mixed with salt, and then formed into a mound with a small depression in the center - the yeast mixture is carefully poured into it.
The mass is carefully mixed with a fork. Then you need to knead it with your hands, picking up lumps from the walls of the dish.
As soon as the mixture becomes homogeneous, vegetable oil is poured into it.
The workpiece must be continued to knead for at least 10 minutes. The result should be a dough that is not dry, slightly sticky, but smooth and soft.
The finished mass is rolled into a ball, covered and placed in a warm place for 30 minutes. During this time, it will become 2 times larger and even airier.

Tip: to slightly speed up the yeast fermentation process, you can add 1 tsp to warm water. sugar or honey.

Video

Step-by-step recipe for filling from a yeast base

The following set of products has always been considered a classic option for pizza:

70–100 ml of tomato sauce;
100–150 g hard cheese;
120–150 g salami;
10–15 pcs. pitted olives.

Method of forming the dish:

It is worth noting that a hot, slightly browned appetizer is sprinkled with 1 tbsp. l. olive oil to make it even more appetizing and softer.

The above products will yield 2 thin pizzas with a diameter of 28–31 cm or 1 large one, baked on a standard-sized baking sheet.

When mixing the base, most experts adhere to the following rules:

use only filtered or mineral water so that the dough does not turn out hard;
to improve its structure, mix fine flour with regular flour (in a ratio of 1:3);
add extra virgin olive oil to the mixture to give elasticity to the mass.

Important: all ingredients must be added strictly according to the recipe, since a lack or excess of salt, oil, flour can negatively affect the quality of the dough.

And also, do not be lazy during the preparation process - the dough is kneaded vigorously, stretched with your fingers and re-formed into a ball with your hand. This saturates it with oxygen and makes it more porous.

The finished base should not tear when stretched. Everything needs to be done without unnecessary fuss and in a warm room.

How to roll out - the best way!

To make the most delicious base, the dough is usually divided into parts and carefully rolled out. The result should be a layer 3–5 mm thick. But according to tradition, it is customary to stretch the flatbread with your hands so as not to damage its delicate structure. Thanks to this method, the base is thin in the middle and thicker at the edges. But inexperienced housewives and cooks can use the classic home method - roll out the mass with a rolling pin. You need to proceed as follows:

Sprinkle the surface with a little flour and place the dough on it.
The mass is pressed in the middle with a rolling pin and carefully rolled out to the edge.
The base is gradually given the shape of a circle with thick sides.
The resulting flatbread is transferred to a pan greased with vegetable oil/covered with parchment and spread with sauce according to the recipe.

Real pizza can be made at home, and you can make great pizza dough at home. Homemade pizza dough must meet the main criterion for pizza dough: it must be elastic so that you can stretch it well with your hands and end up with a thin crust. How to make pizza dough correctly? - you ask. Well, let's look at how to prepare pizza dough quickly and correctly. The pizza dough recipe is considered even more important than the pizza topping recipe. Delicious pizza dough is the key to delicious pizza. It is very important that it turns out thin Pizza dough. A thin pizza dough recipe traditionally includes yeast. But you can also make pizza dough without yeast. The recipe for pizza dough without yeast uses traditional yeast-free dough products as a starter. To do this, prepare pizza dough with kefir and pizza dough with milk. Quick and easy pizza dough can be made with dry instant yeast. Even if you don't have much experience working with dough, you can probably make simple pizza dough. After all, to make it you need flour, water, salt, sugar, yeast and butter. Ideally, yeast pizza dough is prepared from a mixture of regular and durum flour, but our regular flour is also suitable. At the same time, many people usually strive to prepare pizza dough quickly. Indeed, quick pizza dough can be prepared in about 20 minutes. We recommend taking your time to get good pizza dough. Just spend 10-15 minutes more. Firstly, to make it work Pizza dough thin, you need to mix it well. This is the whole secret of how to make pizza dough: knead it for about 10 minutes until it becomes elastic and does not tear, so that you, like a real pizzaiolo, can stretch it with your hands to the size of the future pizza. The recipe for Italian pizza dough recommends letting it sit for 20 minutes, during which time the flour will swell and the yeast will begin to sparkle. As a result, your homemade pizza dough will not tear, which is very important for making delicious thin pizza dough. In addition, the dough for Italian pizza must be prepared with the addition of olive oil. If you still have questions, watch how to make pizza dough with photo instructions. Follow the recipe step by step and you will have real pizza dough. The photo recipe will help those who are still on good terms with the dough. And don't be afraid that you will end up with dry pizza dough; real pizza shouldn't be wet. However, some people like their pizza dough to be fluffy and runny. Liquid pizza dough is often prepared with kefir or sour cream, flour is sifted so that it is saturated with oxygen, soda is quenched with vinegar. The result is a fluffy batter that is poured into a baking dish.

The answer to the question of how to cook will be similar. Pizza dough in a bread maker. Everything is even simpler here, since the main thing is to put the dough ingredients in the correct sequence, the machine will do the rest for you.

Having studied these simple recipes, you will always be fully prepared for the unexpected arrival of guests and, perhaps, even forget the way to the pizzeria, because you can now prepare incomparable homemade dough extremely quickly and with minimal effort. Baking a delicious pizza with sausage, ham, mushrooms, seafood, fish, cheese, vegetables or any other topping will take you no more than an hour (option with yeast), and sometimes - just imagine! – only 10 minutes (with kefir, mayonnaise or sour cream). It's simply impossible to go faster!

In terms of taste, this dough almost does not lose, and in some ways it even wins over the classics. The yeast-free version of pizza turns out to be more tender, soft, “fluffy” and at the same time it lacks the specific taste and aroma of yeast.

There is also an accelerated method for preparing yeast dough if you like to cook pizza with it. Its secret is simple: the yeast fungus is activated in a sweet, warm environment (in water with honey), and then flour is gradually mixed in. Everything is extremely simple - the result will please you!

How to prepare pizza dough quickly and amazingly tasty - basic principles and rules

Traditional Italian dough, which is rightfully considered the most delicious in the world, is prepared with the addition of extra virgin olive oil. Its special aroma and pleasant taste will make the pizza crispy on the outside and tender on the inside.
When adding salt to the dough, it is important to maintain proportions. If you put in too much, it won't rise because the yeast will die in too salty an environment. And if you add too little, it will stick to your palms and spread, making it difficult to achieve an elastic structure.
You can also add some spices - basil, oregano, thyme, paprika, a mixture of Provencal or Mediterranean herbs.
Knead the dough with your hands for at least 10 minutes. Then it will become soft and elastic, thanks to the gluten released from the flour.
You should not add a lot of flour at the kneading stage; it is better to sprinkle a small amount on the table and knead the dough on it. If you use too much flour, the pizza will turn out tough.
Italians claim that pizza will turn out tastier and softer if you do not roll out the dough, but carefully stretch it from the center to the edges into a thin flatbread.
The flour must be sifted - this will make the pizza more tender and airy.
For quick options for preparing dough for yeast-free pizza, thick fermented milk products are usually used - kefir, sour cream, natural yogurt.
To prevent the crust from getting soggy under too juicy filling, it should be brushed with a thin layer of olive oil before baking in the oven.
It is better not to freeze the dough for future use; pizza from it will no longer be as tasty as from a fresh portion.

Delicious instant pizza dough in the oven

Components:

high-quality flour – 500 g;
water (purified) – 300 ml;
vegetable oil – 50 ml;
fast-acting (instant) yeast – 10 g;
granulated sugar – 0.5 tsp;
salt (sea or rock) – a pinch.

How to do:

Pour warm water into a deep bowl, add salt, sugar and yeast (active!). Stir until smooth.
Pour 3-4 tablespoons of flour into the resulting liquid, mix well, breaking up any lumps.
After this, add about 35 ml of oil and stir with a whisk.
Start adding flour in small portions. When the dough becomes thick, but not stiff (like pancakes), you need to leave it at room temperature for 7-10 minutes to activate the yeast. The mass will grow in volume, and large bubbles will begin to appear on its surface.
After this, pour the remaining flour into the bowl and mix with a spoon.
When it becomes difficult to turn the spoon, place it on a cutting board. Pour the remaining oil onto the work surface and gradually stir it in. Form the dough into a ball, place it in a bowl and let rest for 20-30 minutes. After this you can bake the pizza.

Homemade pizza dough without yeast, exactly like in a pizzeria

List of required products:

granulated sugar – 1 tsp;
salt (fine or medium grind) – 1 tsp;
baking powder (baking powder) – 1 tsp;
egg – 1 pc.;
flour – 2-3 cups (how much dough will take);
filtered water – 20 ml;
vegetable oil – 1.5 tbsp. l. (approximately 20 g).

How we will cook:

Remove the egg from the shell and place in a large bowl. Add a teaspoon each of salt and sugar. Stir with a whisk or spoon until the dry substances dissolve.
Add any refined vegetable oil and stir.
Pour a glass of drinking water there. It should be warm, not hot, so that the eggs do not curl. Mix everything well.
Sift flour (2 cups) into a wide bowl or directly onto the table, in a heap. Add baking powder there and mix well. Make a well in the center of the slide and gradually pour in the liquid mixture of oil, water and eggs, while stirring with a spoon or hands.
Knead the dough. If it sticks too much to your hands, add flour a little at a time (there is still 1 cup left) until it stops sticking. It is very important not to overuse flour because the pizza may turn out tough. Properly kneaded dough will be homogeneous, elastic and soft. Now you can divide it into several parts (2-3, depending on the desired diameter of the flatbread) and prepare pizza with your favorite toppings.

Just 3 ingredients, 10 minutes - and the basis of a delicious pizza is ready

Main components:

boiling water – 200 ml;
vegetable oil, deodorized – 1 tbsp. l.;
flour – 360 g.

Cooking sequence:

Pour vegetable oil into a container of suitable volume.
Boil water and add a glass (200 ml) of boiling water to the oil. Mix.
Gradually add flour in small portions (sift first) and knead the dough. Knead by hand for about 5 minutes.
Store in the main compartment of the refrigerator, wrapped in cling film.

Soft pizza dough - a quick and always successful recipe using kefir

List of required products:

kefir (fat content does not matter) – 250 ml;
high-grade wheat flour - 2.5 cups (approximately 350 g, if measured with scales);
refined sunflower or unrefined olive oil - 3 tbsp. l.;
chicken egg (category C-1) – 1 pc.;
sugar – 1 tsp. (it compensates for the acidity of kefir);
salt, soda - half a teaspoon each.

Cooking procedure:

Take a deep bowl and mix all the ingredients in it except flour. Namely: pour out the kefir (it’s better not to use cold kefir, give it time to warm up at room temperature, taking it out of the refrigerator in advance), pour in salt, sugar, soda, beat in the egg, pour out the oil. Mix with a spoon or, if more convenient, a whisk.
As soon as the liquid has mixed with the fat and the sugar and salt have dissolved, begin sifting the flour into the bowl. After adding a small portion, you need to mix immediately so that flour lumps do not appear. The main thing is not to overdo it with flour, the pizza will turn out tough and tasteless.
Sprinkle the table with a little flour and turn out the dough. Continue kneading it with your hands greased with vegetable oil. If the mixture turns out too sticky, add a little more flour.
Gather the dough, place in a bowl, cover with cling film, and let stand at room temperature for 20-30 minutes. Meanwhile, you can prepare your favorite toppings and sauce. Roll out the rested dough into a flat cake and form a pizza. Bake in the oven according to its characteristics.

Another express version of yeast-free kefir dough with butter

Components:

full-fat kefir (you can buy store-bought, but homemade is better) – 200 ml;
unsalted butter – 100 g;
high-grade wheat flour – 400 g;
egg (category CO or C-1) – 1 pc.;
baking soda – 0.5 tsp;
salt (it’s better to take sea salt, but table salt will do) – a pinch (large);
granulated sugar – 1 tbsp. l. (to balance the sour taste of kefir).

Detailed step-by-step instructions:

Melt the butter until liquid, cool to room temperature. To melt, you can use a microwave or stove - whichever is more convenient, there is no difference. Pour the oil into a container suitable for kneading. Add kefir there. By the way, it can be replaced with natural yogurt or fermented baked milk. Homemade thick yogurt is also suitable. Add soda, granulated sugar, and a large pinch of salt to the liquids. Stir the ingredients until they combine with each other.
Then put in the egg removed from the shell and work with the whisk again.
It is better to sift the flour separately, this will make it more convenient to control the portion when adding it to the main bowl. Add it little by little into the dough, first stirring with a spoon.
When the mass becomes quite thick, begin to knead it with your hands, adding flour if necessary. The kneading should be quick - no more than 5 minutes, this is not a yeast dough that loves the warmth of your hands. After this, collect the mass, put it under film and let it rest for 5-10 minutes. Ready!

Record-breaking dough without yeast and milk for the most delicious pizza

To prepare 2 large pizzas, take:

wheat flour (highest grade) – 350-400 g;
cow's milk (pasteurized) – 150 ml;
chicken egg (category C-1) – 1 pc.;
salt – 0.25 tsp;
vegetable (preferably olive) oil – 3 tbsp. l.;
baking soda – 0.5 tsp;
vinegar 6-9% - 1 tsp.

How to knead:

Beat the eggs into a large bowl and whisk. Add milk, butter and salt, mix thoroughly.
Pour baking soda into a bowl, stir and pour in vinegar (there is no need to quench the baking soda separately). Stir again - the reaction will begin and the mixture will foam.
Sift the flour into a separate container, begin adding it to the liquid ingredients in small portions, immediately stirring with a spoon or whisk. When it becomes difficult to mix the mass, turn the dough out onto a table sprinkled with flour. Knead by hand for about 5 minutes.
Wrap the dough in a tight bag and leave at room temperature for 10-15 minutes. This time can be used to prepare the filling.
Remove the dough from the bag and add a little more flour if necessary. It will turn out elastic, soft, homogeneous. You can cut it into 2-3 pieces, roll it out, fill it with filling and bake the pizza in the oven.

Yeast pizza dough, very tasty, just like fluff (with dry yeast and honey)

Ingredients (glass – 250 ml):

wheat flour – 3 cups;
drinking water – 3 glasses;
bee honey – 1 tsp;
yeast (dry, active) – 7 g;
salt (sea or table) – 1 tsp;
olive oil – 1 tbsp. l.

Cooking method:

Heat the water a little, pour about a quarter of a glass into a separate container, dissolve the honey. Add dry instant yeast to honey water. Allow the yeast to saturate with water for 2-3 minutes and then stir until smooth. Set the yeast mixture aside. In the next 10-15 minutes, the yeast should wake up and start working. The fact that the yeast has been activated will be clear from the foamy gray cap.
Dissolve salt in the remaining water.
When a foamy “dome” appears on the yeast, sift the flour into a deep, spacious bowl and make a well in the center. Pour in the activated yeast, as well as water and salt. Then add a spoonful of unrefined olive oil.
Mix all the ingredients with a spoon, and then switch to manual kneading. You may have to add a little water (literally 2-3 tbsp), since everyone's flour is different. The dough will not stick to your hands and will be relatively stiff. Once it comes together, place it on a cutting board coated with olive oil. Grease your hands with oil and start kneading. You need to knead for at least 5, and preferably 10-12 minutes.
The dough will become elastic, soft and quite dense. Form it into a ball, put it in a bowl, cover it with a damp (not wet!) towel and put it in a warm place for 30 minutes.
Knead the mass, knead for 2-3 minutes and put it back in a warm place for 10 minutes.
This quantity will yield 3-4 pizzas - very soft, surprisingly airy and incredibly tasty.

Instant mayonnaise dough (liquid) for pizza in a frying pan

What is necessary:

wheat flour - approximately 7 tbsp. l.;
mayonnaise - about 4-5 tbsp. l.;
eggs (not very large) – 2 pcs.;
also take a little table salt, to taste;
optional - freshly ground black pepper and other spices, herbs.

Detailed recipe:

Break the eggs into a suitable container, add a little salt and spices (optional) and mix with a fork or whisk.
Sift flour into eggs - approximately 7 tbsp. l.
And add 4-5 spoons of mayonnaise: first 4 spoons, and if the mass turns out to be too thick, add 1 more spoon.
Mix everything until a homogeneous, smooth texture and relatively liquid consistency is formed.
Pour into a greased and well-heated frying pan, distribute it in an even layer along the bottom. Apply sauce on top (you can use ketchup or another) and sprinkle with the prepared filling (it’s delicious with sausage, ham, smoked meat, fried mushrooms), and grated cheese (it’s better not to skimp on the cheese). Bake the pizza over low heat, covered, until done.

Simple dough with sour cream - you can’t imagine anything tastier!

Compound:

sour cream (fat content is at your discretion, but it is advisable to take from 15% and above) – 200 g;
egg (medium-sized) – 1 pc.;
premium flour – 0.5 kg;
baking powder (or regular soda) – 0.5 tsp;
salt - a couple of small pinches.

Cooking algorithm:

Mix the salt with the egg and whisk until smooth. There is no need to beat until fluffy, the main thing is to mix the white and yolk until almost homogeneous.
Transfer the sour cream to a separate container. Add soda or baking powder (baking powder), stir and wait until the reaction occurs - the mass will begin to become bubbly and increase slightly in volume.
Gradually add all the flour to the sour cream, adding a small amount at a time. Mix well, breaking up any lumps.
Combine both mixtures. The dough with sour cream will turn out liquid, much like classic pancakes. At the same time, pizza can be cooked from it in the oven, evenly distributing it on a greased baking sheet, or in a frying pan.

Video recipe for those who like to watch rather than read

As you can see, to make delicious pizza, you don’t have to dance around the stove for half a day or wait a long time for the dough to rise. Cook quickly, with pleasure and in a good mood!

Bon appetit!

It's hard to find a person who doesn't love pizza. If done correctly, it can easily replace lunch, allow you to quickly feed guests and household members, and will not affect your weight. After all, homemade pizza is not unhealthy fast food, but simply a hearty and tasty dish. However, if you set out to make homemade pizza from healthy ingredients, you first need to think not about the toppings, but about how to prepare the pizza dough. After all, at least half of the taste of a popular dish depends on it.

Cooking features

The pizza base can be thin or fluffy, sour or crumbly - it all depends on the dough recipe. But no matter what recipe you take as a basis, making pizza dough at home is better if you follow a few rules.

Pizza recipes usually call for a specific amount of salt. Although it is very small, it is a very important ingredient. It helps balance the taste of the dough, enhancing its taste and aroma. However, if you add too much salt, your pizza crust will be over-salted. So it will be impossible to eat it. For this reason, it is better to stick to the proportions indicated in the recipe. The same applies to sugar, if it is listed among the required ingredients. Don’t think that pizza is not a dessert, which means you don’t need sugar - without it, the dough will taste bland.
Pizza dough should be elastic enough not to tear when stretched, because this is the traditional way to form crusts.
Pizza dough can be rolled out with a rolling pin, but this is not the best option. The correct way is to stretch the dough with your hands to the desired size, making sure that it maintains a round shape. Afterwards, you need to press down the dough in the center of the circle, and leave it uncrushed at the edges, due to which the sides will be formed, preventing the sauce from spreading.
Do not forget that the dough is one of the main elements of pizza; its taste should be well felt in the finished dish. For this reason, when putting filling on the dough, know when to stop.
Pizza dough, like the pizza itself, needs to be baked at a very high temperature - set the temperature control in your oven to maximum.
Before baking, pizza dough should be placed on a hot baking sheet and placed in a preheated oven. Therefore, it is necessary to turn it on in advance, at least 10 minutes before placing the pizza dough on the baking sheet.

Ready-made pizza dough can be used immediately, or it can be prepared in advance, frozen, and then used at the moment when the need arises to prepare something tasty in a short period of time.

Yeast dough for thin pizza

wheat flour (preferably from durum wheat) – 175 g (heaped glass);
water – 125 ml;
dry yeast – 5 g;
salt – 2.5 g;
vegetable oil – 20 ml.

Cooking method:

Heat the water to 26–30 degrees, dissolve the dry yeast in it.
Pour oil into the resulting mixture, add salt and stir.
Sift the flour. Add it in small portions to the water with yeast and knead the dough.
Place the dough on a special silicone mat or on a board sprinkled with flour. Add the remaining flour from the amount specified in the recipe and knead the dough with your hands to make it even more flexible and tender.
Roll the dough into a ball or shape resembling a bun. Place it near the radiator or in another warm place, covered with a cloth.
When the dough has approximately doubled in volume, knead it again and form a flat round pancake, as thin as possible. The easiest way to do this is with a rolling pin, but if you have a sufficient degree of skill, it is better to stretch the dough with your hands.

Recipe for the occasion::

All that remains is to place the dough on a hot baking sheet, cover with sauce, put the filling on it, sprinkle with cheese and bake until done.

Fluffy pizza dough made from yeast

flour – 0.32 kg;
water – 0.25 l;
dry yeast – 5 g;
salt – 3–4 g;
vegetable oil – 50 ml.

Cooking method:

Pour warm, but not hot, water over the yeast, stir well and let sit for a while until the yeast starts to sparkle.
Add salt, add oil, mix well.
Add flour little by little and knead into a plastic dough. You need to knead until the dough stops sticking to your hands.
Place the dough in a bowl and place in a warm place for 1.5 hours.
Punch down the dough and form a large round cake in any way convenient for you.
Press the dough into the center with your hands, leaving the edges slightly higher.

All that remains is to cover with sauce, filling, cheese and bake. This is the most common and simplest recipe for yeast pizza dough.

Shortcrust pastry for pizza

flour – 0.32 kg;
butter or margarine – 150 g;
pressed yeast – 25 g;
chicken egg – 1 pc.;
sugar – 10 g;
salt – 5 g;
milk or water – 100 ml.

Cooking method:

Remove the butter or margarine from the refrigerator, chop it into pieces with a knife and leave in a warm place to soften.
Sift the flour. Place softened butter (or margarine) and salt into it. Mix until the flour forms into a pile of crumbs.
Heat milk or water to approximately 28 degrees. Dilute the yeast with warm milk (or water). Mix with sugar. Let the mixture stand for 10 minutes in a warm place.
Make a well in the center of the flour crumbs and pour the yeast mixture into it. Knead the dough quickly, without letting it “float”. Add a little more flour if necessary.
Knead the dough well. The process can be stopped only when the dough stops sticking to your hands.
Divide into fist-sized pieces and roll each out until the cakes are 3 to 5 mm thick.

The shortcrust pastry pizza base is crumbly and literally melts in your mouth. This crust will be delicious even without filling, and even tastier with filling.

Kefir pizza dough

flour – 0.4 kg;
kefir – 0.25 l;
vegetable oil – 10 ml;
egg – 1 pc.;
salt – 3–4 g;
soda – 3–4 g.

Cooking method:

Sift the flour, mix with soda and salt.
In a separate bowl, combine the egg, kefir and butter, beat with a fork or whisk.
Add flour little by little into the bowl with the kefir-egg mixture and knead until you get a soft sticky dough.
Grease a round baking pan with butter (besides what is specified in the recipe), place the dough in the center and spread it over the pan to the very edges. To prevent the dough from sticking to your hands, you can also grease them with vegetable oil.

After the dough is distributed into the mold, you can put the filling on it and bake.

Curd dough for pizza

cottage cheese – 0.25 kg;
egg – 1 pc.;
butter – 50 g;
salt – 5 g;
soda – 3–4 g;
flour – 0.25 kg.

Cooking method:

Rub the cottage cheese through a sieve.
Add egg, soda, salt and softened butter to the cottage cheese. Rub thoroughly.
Add the sifted flour and knead the dough.
Place baking parchment on a baking sheet. Place the dough rolled into a ball in the center and stretch it with your hands until it reaches the optimal size for making pizza.

This pizza dough is not only tasty, but also healthy, because cottage cheese has high nutritional value.

Video: Amazing Homemade Pizza Season 4! Delicious pizza dough

Any of the above recipes produces delicious pizza dough, so you can eat it without toppings. But still, pizza is not only the crust, it serves only as its basis. Therefore, you should also approach the choice of ingredients for the filling wisely. Then your pizza will be delicious.

Pizza is one of the most favorite dishes of both children and adults. You can buy ready-made pizza in the store or order it to your home. Or you can bake it at home, spending a little time. If desired, the whole family can be involved in the process.

There are quite simple recipes for making pizza that do not require large financial outlays. How successful the pizza will be will depend not only on the filling, but also on the dough, which is the main component of the dish. Therefore, special attention must be paid to preparing the dough. We’ll look at how to make quick and tasty pizza dough in this article.

To prepare the dough, mix 8 grams of dry yeast and 5 grams of granulated sugar in 100 grams of preheated water. Mix everything well. Place this mixture in a warm place for 15-20 minutes until bubbles appear. Pour 250 grams of warm water, the prepared mixture with diluted yeast and 35 grams of olive oil into a suitable bowl. Add 10 grams of salt and 5 grams of granulated sugar, mix everything thoroughly until the sand and salt are completely dissolved. The next step will be to slowly add 450 grams of premium flour to the resulting mixture, with constant kneading. Then leave the dough covered with a cotton cloth in a warm place. After the dough has risen, knead it several times. Afterwards you can put it on a baking sheet, fill it with filling and put it in the oven.

A simple water test recipe

A very quick and simple “whip up” dough recipe:

In a container with 300 grams of pre-sifted wheat flour, add 10 grams of salt and 50 grams of olive oil, mix everything.
Start kneading the dough, slowly adding 200 grams of water. For this option, you can replace regular water with mineral water. The dough needs to be kneaded until it sticks to your hands.
After this, he needs to “rest” for about half an hour. First cover the container with the prepared mass with a cotton cloth or napkin and place it in a warm place.
Knead the dough before rolling out.

On a note. Pizza dough without yeast is not as fluffy, but for those who like simple basics, this recipe is just right.

Thin dough for Italian pizza

Real Italian pizza is prepared on a thin round base:

This recipe requires 200 grams of water. Pour half of the water, preheated to 35°, into a container. Pour in 7-8 grams of instant yeast and 25 grams of granulated sugar, mixing everything thoroughly.
Pour 10 grams of salt into the rest of the water and mix until the component is completely dissolved.
Sift 500 grams of premium wheat flour into a large saucepan. Slowly pour the yeast liquid, salted water and 50 grams of olive oil into the flour. In this case, you need to pour it into a hole previously made in the flour. Knead first with a wooden spatula, grabbing the flour around the center, and then with your hands for 10-15 minutes. As a result, the dough should not stick to your palms.
Place the prepared mass in a deep pan sprinkled with flour. Place in a warm place for 1.5 hours, covering with a cotton napkin. After the dough has risen, it must be kneaded and divided into parts.
Roll out each part into a thin layer and place the filling on it. The dough prepared according to this recipe, wrapped in cling film, can be stored in the refrigerator for up to three days.

On a note. The filling of Italian pizza always contains tomatoes, cut into thin slices.

Kefir recipe

To prepare the dough, you need to combine 350 grams of kefir with 8 grams of soda, slaked with vinegar, mixing thoroughly. Beat 3 eggs with 20 grams of salt, then mix well with kefir. Next, gradually pour 500 grams of flour into the resulting mixture without ceasing to knead. Then add 60 grams of melted butter. The dough for this recipe has a soft consistency. And it will take no more than 15 minutes to prepare the base. The dish under discussion goes well with a hearty chicken filling and a mixture of different cheeses.

Crispy pizza dough with dry yeast

For those who like pizza with a crispy crust, the following method of preparing dough is suitable, which requires the following ingredients:

125 grams of water, preheated;
10 grams of granulated sugar;
5 grams - dry yeast;
2 eggs;
500 grams of wheat flour;
125 grams of softened margarine;
85 grams of sour cream;
5 grams of salt.

Mix water, sugar and yeast. Place the resulting mixture in a warm place for a few minutes. Beat one egg. Sift the flour and add the prepared amount of margarine. Chop with a knife until small pieces are obtained. Form a depression in the resulting mass, pour one beaten egg into it, then add sour cream, salt, and pour in the mixture with yeast. Knead the dough. You need to knead until it stops sticking to your hands. The dough, covered with a natural cloth, needs to stand in a warm place for about 30 minutes, after which it is ready for baking.

Thick crust

To make the pizza base thick and fluffy, use a sponge dough recipe. First you need to prepare 200 grams of warm milk and pour 10 grams of dry yeast into it, stir everything. Place the mixture in a warm place to allow the yeast to rise. Next, mix two eggs with rising yeast, pre-beaten with 10 grams of salt. Gradually add 500 grams of wheat flour into the resulting mixture, kneading the dough thoroughly. Add granulated sugar to taste. As soon as the dough is ready, place it in a warm place for about an hour and a half. Then add the filling to your liking and bake.

On a note. The dough can be made in advance and stored in the freezer, portioned or frozen into base shapes.

Puff pastry: quick and tasty

In 70 grams of warm water, dilute 5 grams of dry yeast with 15 grams of granulated sugar. Stir and place in a warm place for half an hour until bubbles appear. Then add 100 grams of milk and one egg, without beating, but mixing well. Add 25 grams of sand, 5 grams of baking powder, 15 grams of salt to pre-sifted flour in a mass of 600 grams, mix. Prepare 250 grams of butter. Cut the softened, but always cold, butter into small pieces without touching it with your hands. Roll the butter pieces in flour. Mix flour and butter and add the yeast mixture to it. Mix gently for three minutes to maintain the layering. Form the resulting dough into a ball, wrap it in cling film and refrigerate for one and a half to two hours, after which the dough can be used for baking pizza.

Experienced chefs share a few tips that need to be taken into account when preparing any dough:

Before starting work, you need to wipe your palms with olive or sunflower oil. This will help prevent the dough from sticking to your hands.
To prevent the dough from sticking to the walls of the container, you must first pour cold water over it, and then hot water.
The yeast pizza dough needs to rest for about an hour before it goes into the oven.
It is better to knead the dough twice and only then place it on a baking sheet.
To make the dough rise better and faster, you can cover it with cling film or a damp cotton cloth.
Always roll out the dough on a floured surface.
The dough is considered ready for use if the crust easily separates from the baking sheet.
Before placing the dough on it, the baking sheet must be greased with oil and sprinkled with flour.

In any case, professional skills are not required from the hostess; the desire to prepare delicious pizza, patience and perseverance are quite enough. Most of the products will always be found in the kitchen of a home cooking lover. All that remains is to make the filling - and in no more than an hour you can set the table.