This Italian flatbread has forever become recognized as our dish. Simply because it is always tasty and convenient. But today we’ll talk about how to make yeast pizza dough quickly and very tasty, so as not to cook it for half a day.
This dish itself was invented by Italian peasants; all the ingredients that were at hand were laid out on a flatbread of dough, then everything was baked. This is such a delicious dinner and we love it. But the dough is the main component of pizza. There are recipes for water and kefir, but yeast always turns out softer and tastier. it comes out with soul.
Pizza dough recipes with yeast
Yeast pizza recipe No. 1
What could be faster than dry yeast dough is always a 100% success of the recipe. It's so simple and quick that you'll be surprised to make this recipe yourself.
For such a simple test you will need:
- Three quarters of a glass of warm water
- A teaspoon of dry yeast
- A couple of glasses of flour
- Teaspoon of sugar
- A quarter teaspoon of salt
- Tablespoon vegetable oil
How we will knead the dough:
We take warm water, not room temperature, but a little warmer, about thirty degrees. Yeast should be added not to water, but to flour, which we sift in advance. Do not use too much flour, then the dough will turn out like a regular dry flatbread.
Combine water with lean butter, sugar and salt and begin to add flour little by little, constantly stirring the dough. Then, when it is already elastic enough, continue kneading with your hands. I don’t knead until it starts to stick to my hands, let it be sticky, it’s okay, but our pizza base will be soft and tasty.
When the dough is already kneaded, cover it with a towel and leave it somewhere warm for literally fifteen minutes. At these moments you will have time to prepare the filling.
I sometimes use the oven to prove the dough. I turn it on for five minutes, then turn it off and put the dough there in a warm place. It's very convenient and fast.
Baking a pizza on this dough, if the filling is very simple, at one hundred and eighty degrees takes only about ten minutes if it is rolled out very thin and the oven heats evenly.
Quick yeast pizza dough with milk, recipe No. 2
To execute the test we will need:
- Glass of warmed milk
- Four hundred grams of flour
- Half a glass of sunflower or olive oil
- Seven grams of dry yeast
- A teaspoon of salt with sugar
How to make pizza dough with milk:
The milk should be warmed slightly above room temperature so that the yeast starts to play 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 shouldn't be cold either.
We knead all the components of the future dough well; it is very important for us to completely dissolve the yeast. Add the 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, leave the dough in a warm place until it rises, it should double in size. Then start preparing the base for baking pizza.
Fluffy pizza dough, recipe No. 3
We will need to take:
- A glass of slightly warmed water
- Three hundred grams of premium white flour
- Six grams of dry yeast
- Three tablespoons of olive or sunflower oil
- Half a teaspoon of sugar
- A pinch of salt
How to knead:
Sift the flour into a convenient container, add salt to it. The water should be at a temperature of about thirty degrees. Dissolve the yeast and sugar in it, pour in the oil and leave somewhere warm for fifteen minutes.
Then pour the resulting mixture into the flour and begin kneading. It should become soft and light, homogeneous. Then cover it and leave it to rise. It is better to stretch out the fermentation process over time, the dough will be fluffier, for this you do not need to put the dough in a warm place.
Quick yeast pizza dough, recipe No. 4
We will need for it:
- A glass of well-heated water
- Two and a half cups of flour
- Eight grams of dry yeast
- Three tablespoons of sunflower or olive oil
- Tablespoon sugar
- A teaspoon of salt
How to cook:
We heat the water, mix the yeast with sugar and salt in it, adding olive oil. Let it sit for a while, the yeast needs time to disperse.
Sift the flour into the resulting liquid. There is no need to knead the dough, just stir it well, then place it on a baking sheet and smooth it out with your hands.
Quick pizza dough with fresh yeast, recipe No. 5
For the recipe we will need:
- One hundred twenty milliliters of warm water
- A glass of flour
- Three tablespoons of olive oil
- Twenty grams of fresh yeast
- A teaspoon of salt
How to make quick pizza dough with fresh yeast:
We take two convenient dishes, in one we mix flour with salt, in the other water with sugar and yeast. When the yeast has dispersed well, pour the liquid into the flour, then mix with vegetable oil.
Knead the dough with your hands until it starts to stick. It must be pliable. Cover the finished dish under a towel and leave it warm. After it has doubled in size, you can start rolling it out.
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25.06.13
Are fresh and raw yeast the same thing?) I’m completely confused) and what unusual fillings do you recommend?
Alyona
Dry yeast manufacturers claim that there is no difference, that dry yeast is just as good as fresh yeast. But practice shows that fresh compressed yeast is still better for butter dough. In the case of pizza, this slight difference is not so significant; you can bake with both fresh and dry ones. The main thing is to take the right proportion. Usually 3g. fresh compressed yeast corresponds to 1g. dry yeast. Just in case, read the packaging carefully; the manufacturer must indicate how much flour one bag is designed for.
As for the fillings, I love four cheeses, as well as smoked salmon and shrimp.
Marina 01/06/14
I most often used dry yeast for baking; it was convenient not to make mistakes in the proportions. Therefore, I don’t see a big difference between dry and raw, the main thing is that they are fresh). I really liked the recipe for quick pizza, this will really help out any housewife when unexpected guests are on the doorstep). I’ve never tried adding honey instead of sugar, now I want to experiment).
Larisa 01/17/15
I also make pizza dough this way, I don’t recognize the thick layer of dough, it turns out to be some kind of pie, not pizza.
Rita 01/18/15
For some reason, I used to be afraid to make pizza dough myself; I always bought ready-made ones. But this time I decided to try it, I was impressed that the dough came out quickly)). I can say that I’m no good at housekeeping, I always mess up everything in the kitchen, but this time I was surprised myself - the pizza base turned out even better than using store-bought dough. I'm taking the recipe into notes)).
Anastasia 01/28/15
Thanks for the recipe. This was my first time making pizza, but it turned out no worse than at the pizzeria. Everyone really liked the pizza.
Victoria 03.13.15
In fact, this recipe for pizza dough is, in my opinion, the most ideal and inexpensive) I’ve been using it for many years.
lada 03.13.15
I didn't know you could use honey instead of sugar. I'll have to please my husband with pizza)
Anastasia 03/15/15
Good recipe, I also prepare pizza dough this way, but I wouldn’t say it’s that fast, because you still need to wait a little)
Marina 03.25.15
Alena, your site never ceases to amaze me, this is the second time I’ve made pizza myself (not from puff pastry), the first time the dough came out a little hard, I overdid it with flour, but today it turned out simply amazing, these proportions yielded 3 wonderful pizzas. Your site is a godsend for me and an assistant in culinary affairs) You can do everything in 5 minutes, if you post a photo of mine I will be flattered, thank you again)))
Alyona
Marina, thank you very much for the review and for the photo! The pizzas turned out great!!! Let me go make some pizza too, otherwise my mouth is watering)))
Marina 03/27/15
Alena, now pizza is almost the main dish on our table, I cook it every other day)) I’m afraid by summer I won’t fit in the doorway)) What do you think about making a dough piece and freezing it? will it be very different from fresh?
Alyona
Marina, if you have some dough left over and you don’t intend to bake it in the foreseeable future, you can freeze the dough. But to be honest, I don’t really like yeast dough after freezing. Therefore, if you are going to bake in the next day or two, it is better to wrap the dough in food plastic and simply hide it in the refrigerator.
Ekaterina 12/22/15
The dough is wonderful, and most importantly it’s quick to make))) Thank you)
irina 02/23/16
Very good recipe! The dough is wonderful and really fast!)))
Oksana 02/12/18
Good afternoon Alena, I want to say a huge thank you!!!)) The pizza turned out simply excellent!!! I even had to make the dough a second time, the family demanded more))) Everything turned out just great!!!)))
Alyona
Oksana, good day to you too)))) Thank you very much for your feedback)))
Pizza recipes
yeast pizza dough recipe
1 kg 600 g
3 hours
275 kcal
5 /5 (1 )
Whatever you say, the most delicious pizza is homemade. And preparing the dough for it is not at all difficult! Manifold recipes amazing: pizza dough can be yeast and without yeast, it is kneaded on milk, water, kefir.
And today we will find out quick yeast pizza dough recipe . With this dough, your pizza will be aromatic and very tasty.
Recipe for quick pizza dough with yeast
Kitchen appliances: kneading container, spatula, bowl for proofing dough.
Ingredients
How to choose the right ingredients
- The dough will knead better and be elastic if you use high-grade flour for it. It is this kind of flour that will allow even novice housewives to prepare good dough.
- When choosing compressed yeast in the store, be sure to pay attention to the production dates and shelf life of the product. The fresher the yeast, the better and faster it will rise.
- Pizza is a traditional dish of Italian cuisine. Of course, when preparing the dough we will use olive oil. It is the basis of Mediterranean cuisine. It is very beneficial for digestion, is well absorbed, reduces cholesterol levels in the blood and speeds up metabolism. Refined olive oil will work in the dough. High-quality olive oil is sold in glass, slightly darkened containers, as it is afraid of sunlight, under its influence the beneficial properties of the oil are destroyed.
Recipe step by step
First stage
Kneading the dough.
Second phase
Rest the dough.
Watch all the intricacies of kneading pizza dough in a short video.
The best yeast dough for pizza!
The best yeast dough for pizza without dough. Real pizza dough according to the recipe from the Family Kitchen channel. How to prepare dough for real Italian pizza. Homemade dough for super pizza. From the dosage indicated in the video, it turns out about 1 kg 600 g of finished dough.
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2015-09-29T11:00:01.000Z
- To prepare the dough, use water at room temperature or even a little colder. This is explained by the fact that the dough should not be fluffy.
- You can also use dry yeast. To knead pizza dough according to a recipe with dry yeast, take 4-5 grams of it, take the rest of the products in the same quantities. Dry yeast must be dissolved in water in the same way.
- In general, if you are better at working with dry yeast, and the recipe uses compressed yeast, then know that you need 3 times less pressed dry yeast.
- The remaining dough can be frozen. When you decide to cook pizza, just defrost it and create a new culinary masterpiece.
- There are many different options for preparing dough. Busy housewives will appreciate it; it will turn out not only delicious, but also very quickly.
- Some people love fluffy dough, and there are gourmets for whom the main thing is the pizza filling. They will surely like it.
- Don't want to knead the dough? Modern kitchen appliances easily solve this problem without effort on your part, check out.
- It will turn out thin and elastic.
Yeast pizza dough with dry yeast
- Cooking time: 25 minutes to knead and 1 hour for the dough to rise.
- Test output: 600 g.
- Kitchen appliances:
Ingredients
Recipe step by step
- Sift flour into a container.
- Mix it with salt, yeast and sugar.
- Heat the water a little, it should be warm (about 30°-32°).
- Pour olive oil into the water.
- Add water and butter to the flour, sugar and yeast mixture.
- Replace the dough.
- It should not be too fluffy, but elastic.
- Place it in a clean container for about an hour, cover with a napkin.
- During this time it should increase in size by about 2 times.
- Divide the finished dough into portions, roll it out and prepare the pizza.
- Leftovers are good to freeze for use later.
Recipe for yeast pizza dough with milk
- Cooking time: 25 minutes to knead and 1 hour 20 minutes for the dough to rise.
- Test output: 800 g.
- Kitchen appliances: mixing container, spatula, sieve, bowl for proofing dough.
Ingredients
Recipe step by step
- Sift the flour into a mixing container.
- Form a well in it and add salt, dry yeast and sugar.
- Stir.
- Add milk and stir the dough a little.
- Then add oil and water.
- Knead the dough first in a container, and then, when all the flour has been incorporated into the mass, transfer it to the table.
- While kneading, add flour until the dough stops sticking to your hands and becomes elastic.
- Watch the amount of flour for adding: you should use no more than 50 grams.
- Form the dough into a ball and place in a clean, oiled container.
- Cover with a clean towel and place in a warm place for 40 minutes.
- Knead the dough for 7-10 minutes and leave to proof again for 40 minutes.
- Divide the dough into 3 portions, let them rest for a quarter of an hour and you can form the pizza crusts.
Dough recipe video
Watch the short video for all the details of kneading pizza dough with milk.
Delicious yeast dough for pizza. A recipe for making thin or fluffy dough.
Ingredients:
500 gr. — Premium baking wheat flour;
150 ml. — Boiled water 25-35°C;
150 ml. — Cow’s milk 25-35°C (can be replaced with water);
1 tsp (3-4 gr.) - Dry yeast;
2 tsp - Granulated sugar;
1 tsp — Finely ground salt (“Extra”);
1-2 tbsp. - Olive oil;
Additionally for dusting the table ~ 50 g. flour.
—
We decided to make pizza dough, but the usual problem or snag is that there are many recipes, but which one to choose, and how to prepare pizza dough (???). I’ll tell you right away honestly and without exaggeration, this recipe is not a recipe for classic Neapolitan, Italian pizza, because the recipe for classic Italian pizza dough consists of yeast, water, flour and salt, but the entire cooking process will take at least 6 hours, and as a rule, everyone wants to prepare a simple dough quickly and tasty and with fewer ingredients that must be available :), for this reason various additional ingredients have to be added to the dough, in the form of milk and sugar, in order to artificially recreate the taste pattern in the dough in a couple of hours, or even faster, so as not to wait 6 hours.
So, if you want to make yeast pizza dough at home, using this video recipe, you can get 3 portions of dough for three thin 30 cm pizzas, or 2 portions of dough for a fluffy pizza.
Pizza is a mega-popular pastry, a dish originally of Italian origin, now loved in many countries around the world.
In the post-Soviet space, due to climatic conditions and established culinary traditions, people are accustomed to trying to use rich, satisfying dough made with milk or kefir for baking, often with butter and eggs (and sometimes they mix the same for pizza). This approach is completely different from classic pizza dough recipes.
Perhaps this will be a discovery for some of the most skilled home cooks, but it should be explained: in Italy, pizza dough is always made with water, adding only flour and a little olive oil. In the northern regions, pizza is prepared with unleavened yeast dough. There should be no other ingredients in the dough for real pizza, you can only add a pinch of salt. Let's learn how to make pizza dough using water.
We will need: high-quality flour (preferably whole grain wallpaper or spelled) and olive oil.
Quick pizza dough without yeast on water - southern version
Ingredients:
- wheat flour - about 2 cups;
- olive oil – 2-4 tbsp. spoons;
- water – 1 glass;
- salt – 1 pinch.
Preparation
You can make pizza dough without yeast using tap water or mineral water. In this case, it is better to use slightly carbonated table mineral waters.
Sift the flour, add butter and a pinch of salt. Add water little by little and knead the dough. Mix so that there are no lumps, preferably with oiled hands or a mixer with a spiral attachment if we are working with a large volume. The finished dough stops sticking to your hands and work surfaces, then we roll it into a ball and leave it to “rest” for 20 minutes, after which you can knead it and roll out the flat cakes. Simply roll out round or rectangular substrates with a rolling pin. The preferred thickness of the yeast-free dough base is about 0.3 cm.
Next, place the pizza on a greased baking sheet or a special ceramic “stone” (can be purchased at hardware stores). We coat the base (tomato paste, slightly diluted with water, lightly seasoned with spices), sprinkle lightly with grated cheese, lay out the rest of the sliced products that you decided to use as. Bake the pizza and sprinkle with grated cheese again while it is still hot. Decorate with sprigs of greenery. Cut and serve. Since the base is made from yeast-free dough, you should definitely eat everything warm.
Yeast pizza dough on water - northern version
Yeast dough can be made using dough or using a straight method.
Ingredients:
Preparation
We dilute the yeast in water, add salt (if you need the dough to rise faster, add 1 teaspoon of sugar, but no more). Be sure to sift the flour and, gradually adding the yeast solution and butter, knead the dough. Cover with a clean towel and place in a warm place for half an hour. Punch down the dough, knead lightly with oiled hands and you can roll out the pizza base. The preferred thickness is about 0.5 cm. Next, place the sliced filling components on the substrate and bake. This pizza comes out with a slightly fluffier crust and is delicious cold.
Pizza recipe
How to make yeast dough for the best homemade pizza! Simple step-by-step instructions with photos. Please your family and friends. Bon appetit!
45 min
250 kcal
5/5 (2)
Sometimes you want to erect a monument to those who invented pizza! In fact, for me, there is no more favorite product in the world, which always seems so appetizing, aromatic and tasty that neither children nor adults can resist it. Surprisingly, in our family, homemade pizza with yeast dough has always turned out simply magnificent, in no way inferior to its counterparts prepared in pizzerias equipped with professional equipment - maybe it’s because of my mother’s special recipe, who bakes real culinary masterpieces in an old oven?
Deciding to check this, I rewrote this step-by-step recipe today so that each of you, dear cooks, could try it yourself, receiving a product that exactly meets all expectations.
Did you know? The classic pizza dough recipe calls for making a starter with dry yeast and then baking it in a special oven heated to 400 degrees. It is clear that such conditions are unattainable for most housewives. Therefore, culinary geniuses came up with a new version of the recipe that allows you to get delicious results using a conventional oven.
Preparation time: 60 – 120 minutes.
Kitchen appliances
- Several capacious bowls with a volume of 400-800 ml, teaspoons and tablespoons.
- Fork, steel or wooden whisk.
- Towels (preferably linen or cotton).
- Non-stick baking tray or muffin tin.
- Baking paper if necessary, a sieve, a sharp knife and oven mitts.
Also, keep your blender or food processor with variable speed at the ready.
You will need
Filling
Dough
- 1 kg of wheat flour;
- 500 ml purified water;
- 8 g table salt;
- 110 – 120 ml olive oil;
- 8 – 10 g dry yeast.
Additionally
- 30 g butter margarine;
- a little flour for dusting.
Using this recipe, you can prepare quick yeast pizza dough with milk instead of water, since the first gives the products incredible fluffiness and airiness, and the second makes the pizza crust rougher during baking. In addition, you can use absolutely any combination of ingredients for the filling, adding mushrooms, sausage or boiled meat. However try not to overload the filling with ingredients.
Cooking sequence
Preparation
- Pour water or milk into a deep bowl; the ingredient should be at room temperature.
- Add the yeast and stir with a spoon or spatula until completely dissolved.
- Add salt and stir a little more, trying to ensure that the grains disappear.
- The next step is to add olive oil, stir and leave the mixture for five minutes.
- Grind the tomatoes in a blender or cut them into slices - whichever you prefer.
- Cut the onion into rings, grate the cheese on a grater or using a food processor.
- Mix the tomato paste with sugar and salt, beat for a minute or two with a blender.
- Taste the sauce - if it is too sour, add a little more sugar.
Important! In fact, the main thing in straight yeast dough is the sourdough, so be sure to make sure that there are no drafts in the room during its short proofing. If you don't do this, your pizza dough may end up rubbery and won't rise.
Dough
- Sift the flour into the deepest bowl and make a well in the middle.
- Pour approximately half of the prepared starter into it.
- Mix the mixture with a spoon, trying to do it with confident, strong movements.
- Pour in a little more liquid, remove the spoon and begin manual kneading.
- Having added the remaining leaven, we continue active kneading for about fifteen minutes, almost without stopping, kneading a very plastic, soft and viscous dough.
- If the dough sticks too much to your hands, sprinkle it with a little flour and continue kneading.
- Then we divide our dough into several parts: each will become a preparation for one pizza
- After this, cover the container with the dough with film or a towel and place it in a warm place for an hour or two.
- Then we knead the dough and begin to assemble our product.
Assembly and baking
Did you know? How to check the readiness of pizza? Simply take a wooden stick, skewer or toothpick and pierce the prepared product 5 cm deep. After this, take out the stick and use your fingers to touch the part that was just inside the pizza. A dry skewer indicates the product is ready, and a wet one indicates that it is too early to remove the pizza from the oven.
That's all! Your amazingly delicious pizza is completely ready! All that remains is to cut it into portions and serve, garnishing with fresh herbs, pouring mayonnaise sauce into a suitable container and preparing the appropriate drinks - tea, juice or compote.
Children also love to eat pizza with milk, and adults love to eat it with hot coffee. I bet your first pizza will fly off the table with incredible speed. Wrap the remaining pizza in a plastic bag and place in the freezer, because you will definitely have to make another pizza soon!
Watch the video recipe
In the video below you can immediately see that preparing yeast pizza dough is very quick and simple, suitable even for beginners in cooking.
Concluding our delicious conversation, I would like to highly recommend that housewives prepare several more delicious options for the most delicate pizza dough, which were shared by my friends who love to experiment in this field.
For example, try the incredibly tender and aromatic one, famous not only for its ease of preparation, but also for its economical set of ingredients. In addition, do not forget about, which is an excellent choice for those who value kefir baked goods for their exceptional taste.
It would also be completely useful to remind you of the favorite of many, which I prepared last weekend and was incredibly fascinated by its spicy aroma and amazing taste. Finally, it would be useful to remind you of the famous one, which will definitely suit those who do not have time to mess around in the kitchen, because guests are already on the doorstep. In general, there are a lot of excellent dough options and you can easily choose the one that you like.
Thank you for your attention to the above recipe! I look forward to your comments regarding pizza dough, reports and reviews, as well as your own experiences on additives to sourdough, dough and filling. Bon appetit and always good mood!
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