The pizza is thin and soft, just like in a pizzeria. Neapolitan pizza with a thin base. One-minute pizza in a frying pan

Pizza, from the very moment it appeared on the culinary horizon, has been and remains one of the most favorite dishes of millions of people. It is prepared in numerous establishments Catering Worldwide. It is also a favorite for home cooking.

Both adults and children love her equally; both meat eaters and vegetarians. It is prepared both in the homeland of its origin and in different parts of the world. Its name sounds the same in all languages, so no one needs to explain what it is.

Nowadays, it is not difficult for lovers of this dish to eat it at any time. There are special establishments where it is prepared, and there is also an almost 24-hour delivery service. delicious baked goods on house. Stores also sell semi-finished products with with different fillings. In order to bring it to a state finished product, you just need to warm it in the oven or microwave, or keep it there for a longer time.

But despite such accessibility, many still strive to cook this tasty dish Houses. Firstly, it turns out cheaper, secondly, you can cook it with any filling and thirdly, and most importantly - it’s homemade, it’s homemade. Everything that is prepared with love and with your own hands always turns out tastier.

The filling plays an important role, that’s clear! And it can be different, some like the classic ones, those that are traditionally used in cooking, while others cook “in Russian”, where what is in the refrigerator is used as a filling. It’s hard to argue here, because as you know, there’s no arguing about tastes.

But what you can’t really argue with is the fact that for any baking, the most important thing is the base, that is, the dough from which the baked goods are actually prepared. If it turns out dry and hard, then nothing, even the most delicious filling. Precisely cooked tasty base and does it Italian dish truly delicious.

Therefore, special attention is always paid to its preparation. Pizza is no exception. In Italy family recipes preparations are passed down from generation to generation, from mother to daughter. Carefully stored and used with great love and respect.

Maybe you also have the same recipes in your collection. And for those who haven’t yet, I suggest the following options.

Basically, the foundation differs in three main characteristics. It can be yeast, yeast-free and puff pastry. In each of the categories there are various options regarding ingredients and cooking methods themselves. There are thin and thick varieties, which can be prepared from any of the proposed options.

Many people like to cook this way. It cooks quickly, is tasty and slightly crispy, and it is not so high in calories, as it turns out thin.

Exist general basics and the ingredients for its preparation, knowledge of which will allow you to prepare any dough from available products.

it is best to use flour highest quality from durum varieties wheat
the flour must be sifted through a sieve twice to saturate it with oxygen
V wheat flour corn or ground bran may be added
very often dried herbs are added to flour, as a rule, these are herbs that give an aromatic aroma, for example Provençal
either drinking water (maybe even mineral water with gas) or milk or some kind is added as a liquid component fermented milk product, or mayonnaise
eggs may or may not be added
oil, usually olive oil, preferably premium, cold pressed “Extra Vergin”. If there is no such oil, then you can use any other vegetable oil, but of the highest grade
salt, sugar, spices
baking soda or baking powder, they allow you to achieve softness. In addition, baked goods will not go stale longer during storage. Although, as a rule, there is usually nothing to store, everything is eaten much faster.
After kneading, the dough must lie down and 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 liquid foundation. In this case, she does not need to lie down. It can be used, and even recommended, immediately after mixing.

This is the dough we used to make. There are four of them different recipes for every season.

Well, now, let's look at the cooking options.

Thin dough with olive oil

We will need:

flour - 2 cups
boiled water - 0.5 cups
olive oil - 4 tbsp. spoons
soda - 0.5 teaspoon
salt - 1 teaspoon (or baking powder)

Preparation:

1. Sift the flour into a bowl twice. Make a depression in the middle. Pour some boiled water at room temperature into it. Add salt and olive oil.

When sifting flour, it is additionally saturated with oxygen, and the dough becomes softer and airier. This should always be done when working with flour, and when baking any flour products.

2. Mix the mixture with a spoon. Quench the soda with vinegar. Add to the total mass. Instead of soda, you can use baking powder, you will need 1 tablespoon. Add remaining water. Mix first with a spoon, then place on a table sprinkled with flour.

3. Knead elastic dough. Knead for at least 10 minutes, then cover with a damp towel. Let it brew for 20-30 minutes.

Cover it with a damp towel so that it acquires better elasticity and pliability. In addition, it will take in the missing water if necessary.

4. Then cut off a part of it, roll it out or stretch it with your hands into a layer of the desired thickness, and transfer it to a baking dish or onto a baking sheet.

5. Lubricate tomato sauce, or paste. Place the filling. Bake until done.

Recipe without yeast in 5 minutes

As you can see from the title of the chapter, this is very fast, and I’ll also add easy way preparations. In addition, it is also low-cost. And all the products can be found in every refrigerator.

We will need:

wheat flour - 5 tbsp. spoons
egg - 3 pcs
mayonnaise - 3 tbsp. spoons
salt - a pinch
vegetable oil for lubrication

Preparation:

1. Break the eggs into a bowl and beat them with a fork or whisk.

2. Add mayonnaise and salt and continue whisking. You should get a homogeneous mass.

3. Gradually add flour sifted through a sieve and mix. It should be pretty batter, the consistency is like thick sour cream.

4. Grease the frying pan or baking sheet vegetable oil and pour out the resulting mass. Flatten with a spoon.

5. Lay out the filling. Bake or simmer in a frying pan.

This recipe belongs to the category, is prepared in 10 minutes, and therefore does not require an abundance of filling. Therefore, take this into account when preparing it.

Kefir dough

In fact, this option can be prepared from any fermented milk products. You can use fermented baked milk, yogurt or spoiled milk, natural yogurt without aromatic additives and fruits, naturally. You can also add sour cream, mixed boiled water until it reaches the consistency of kefir. But today we are cooking with kefir.

And this option turns out very tender and tasty. It just melts in your mouth, and you always want to eat baked goods made from it with some additives. So keep this in mind when you start cooking.

We will need:

flour - 2 -2.5 cups
kefir - 1 glass
egg - 1 pc.
vegetable oil - 1 tbsp. spoon
salt - a pinch
soda - 0.5 teaspoon (or baking powder 1 teaspoon)

Preparation:

1. Remove kefir from the refrigerator in advance so that it comes to room temperature. You can even keep it slightly warm. To do this, you can warm it by briefly placing it in a bowl of hot water.

2. Pour kefir into a bowl, add soda and stir. Small bubbles will appear on the surface. This is good, since the soda reacted with kefir and the dough will end up in a hole, and the finished product will be very tasty.

3. Add salt and mix.

4. Break the egg into a bowl, stir until smooth.

5. Add oil. As noted above, it is better to use extra virgin olive oil. Or any premium vegetable oil.

6. Sift the flour and add the mixture to it. Knead the dough, adding a little more sifted flour if necessary. It should turn out pretty cool.

7. Divide into two equal parts, roll each into a ball. Place in a bowl, cover with a damp towel. Let sit for 20 - 30 minutes.

8. Roll each part into a large circle.

9. Grease a baking sheet with oil. Transfer the base onto it, stretch it with your hands if necessary. Try not to make the edges too thin.

10. Place the filling and bake in the oven.

Kefir dough - recipe No. 2

And here's one interesting recipe I found it on the Internet.

I liked it, and so did you! I think that baking according to this recipe will certainly be delicious. Somewhat long, of course, but what can you do, because we know that “art takes time.”

Italian cooking recipe

This is very delicious recipe, according to which it always turns out very delicious result. So be sure to take note of it.

We will need:

flour - 4 cups
milk - 1 glass
egg - 2 pcs.
olive oil - 2 tbsp. spoons
salt - 1 teaspoon

Preparation:

1. Break the eggs into a bowl and mix them with a fork.

2. Continuing to stir, add salt, milk and butter. The mass should be homogeneous, and no bubbles should form.

3. Sift the flour and gradually add it to the liquid component. Mix first with a spoon.

4. Then place the mixture on a floured table and knead the dough into a stiff dough, as shown.

5. Roll it into a ball, place it in a bowl and cover with a damp towel. Leave for 20-30 minutes.

6. Then divide it into pieces of the desired size, roll each one out. Place the filling on it and bake in the oven.

There are also other recipes without yeast. You can see them in another note on. And we'll move on to the next category of recipes.

Yeast pizza dough

There are also rules for preparing this option. In principle, all the rules are the same as for yeast-free, but there are also specific ones that relate only to this category.

yeast can be used either fresh or dry. Although when Italians prepare this dish at home, they try to use fresh live yeast.
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
all products must also be fresh
Water, milk and fermented milk products can be used as a liquid component. But it is desirable that they are slightly warm. This will make the fermentation process easier and faster, and the dough will rise faster.
It is always necessary to add a little sugar to the dough, again to improve the fermentation process
Never add more salt than the recipe calls for. Its excess slows down the fermentation process, and the dough “floats”
You can add eggs, but without eggs the base is thinner. This should be taken into account when preparing
it should infuse from 1.5 to 5 - 6 hours
it should not be too tight, this will make the pizza tough
can be added to it aromatic herbs and fresh herbs
knead ready dough you need to carefully and until it begins to move away from your hands
When forming the base, many Italians do not use a rolling pin. They stretch it with their hands
if you cook thin version preparation, then there is no need to overload it with filling
Before adding the filling, coat the base with oil. In this case, the filling will not stick to the base and will not allow it to get wet.
so that the edges of the finished product acquire a pleasant golden hue, they need to be greased with oil
To make it crispy, it should be baked at a temperature of 200 -220 degrees
To prevent it from becoming too dry, it should not be left in the oven

If you have an extra piece left, it can be stored in the refrigerator for up to 3 days. To do this, you need to wrap it in cling film.

Both fluffy and thin pizzas are prepared using the yeast method. Let's look at some recipes.

The simplest yeast dough

We will need:

wheat flour - 500 gr
fresh yeast - 20 g (or dry instant yeast - 12 g bag)
olive oil - 1 - 2 tbsp. spoons
sugar - 1 teaspoon
salt - 0.5 tsp
warm water - 1 glass

Preparation:

1. Pour half the warm water into a bowl and stir the sugar in it, then dissolve the yeast. Add half of the sifted flour. Stir until smooth and place in a warm place for 15-20 minutes.

2. Add salt to the remaining flour and mix. Gradually add flour to the dough. Knead. Add more flour if necessary. To prevent the dough from sticking to your hands, you can grease them with vegetable oil or sprinkle them with flour.

3. Place it in a warm place for 1-1.5 hours, covering it with a damp towel. After the time has passed, knead it and divide it into pieces. Place one part in the mold, stretching with your hands, to create the required form. Usually they try to make it thinner in the middle, and thicker, with sides, at the edges. It will be convenient to put the filling into such a base.

Brush the top with olive oil.

This is very important point preparation - the surface of the base in contact with juicy filling It won’t get soggy, it will bake well and the pizza will turn out especially tasty and tender!

4. Grease with sauce and add filling. Bake until done.

Delicious yeast dough

I suggest watching a video where you can see not only the entire cooking process, but also learn some secrets.

With this recipe, the pizza always turns out tender and tasty.

Thin yeast dough for pizza with milk

This is an option butter dough, which also finds its use in cooking.

We will need:

flour - 500 gr
milk - 1 glass
olive oil - 2 tbsp. spoons
fresh yeast- 10 g (dry 5 - 6 g)
egg - 2 pcs
sugar - 1 teaspoon
salt - 0.5 tsp

Preparation:

1. First, let's prepare the dough. To do this, we will need to have warm milk, which we will need to pour over the prepared yeast. For better process During fermentation, add sugar to the mixture.

2. Let stand for 15 - 20 minutes until the mixture becomes “live” and a foam cap appears on its surface.

3. Sift the flour twice into a bowl or onto the table in a heap. Make a funnel-shaped depression in the center.

4. Pour the dough into it, add salt, olive oil and the remaining milk. Mix carefully. Then knead.

5. Place the resulting mass in a bowl, cover with a towel and place in a warm place for an hour to an hour and a half, until it rises and approximately doubles in volume.

6. Then divide the mass into 2 - 3 parts, form a base and place it on a greased baking sheet.

7. Place the filling and bake until done.

To prevent the dough from drying out at the edges, they should be left minimal and greased with butter. Grease the rest of the base with olive oil and the sauce. Then add the filling.

Yeast base for fluffy pizza

Many products are baked thin, and they have their fans. But I know people who simply do not recognize such food. They believe that a flour product should be fluffy. And that's why this recipe is for them.

We will need:

wheat flour - 2 cups
warm water - 200 ml
dry yeast - 6 g (a little more than half a bag)
olive oil - 5 ml
sugar - 0.5 tsp
salt - a pinch

Preparation:

1. Dissolve yeast in half of warm water. Add sugar and let stand for 15 - 20 minutes. During this time, the fermentation process should begin.

2. Meanwhile, sift the flour into a bowl twice.

3. Make a depression in the center. Stir salt in the remaining water and pour into the well. Add olive oil and shake lightly with a fork.

4. Pour in the dough that has arrived at that time, stir with a fork or spoon in a circular motion, gradually grabbing and mixing in the flour.

5. Then continue kneading the dough with your hands.

6. Grease a large bowl or pan with oil and place the resulting mass into it. Cover with a towel and leave for 2 - 3 hours. During this time it will double in volume.

7. Knead the dough. Transfer to a greased baking sheet and stretch it into shape.

8. Post the filling. Bake until done.

Recipe like in a pizzeria

I want to suggest classic recipe preparing dough for Margherita pizza. Perhaps this is the most common variety in the world. And its base is used to prepare many other varieties.

We will need (for 2 servings):

flour - 250 gr
warm water - 250 ml
fresh yeast - 10 g (or 1/3 of a small packet of dry yeast)
sugar - a pinch
salt - a pinch
olive oil - for greasing

Preparation:

1. First, let's prepare the dough. To do this, mix yeast, sugar and 2 tablespoons of warm water. Add 2 tbsp. tablespoons of flour and place in a warm place for 20-30 minutes.

2. After the time is up, sift the remaining flour twice, the last time on the table in the form of a slide.

3. Make a small depression in the middle. Pour the dough into it, add salt and half a glass of warm water. Knead.

4. Knead until it stops sticking to your hands. This usually takes 10 - 15 minutes.

5. Place ready mass into a large bowl and cover with a towel. Place in a warm place for 1 hour. During this time, if fresh yeast was used, the mass should double in volume.

6. Grease a baking sheet with oil. Divide the risen dough into two parts. Form a base, place the filling on it and bake until done.

Let me remind you that the traditional Margarita is filled with tomatoes, mozzarella and Parmesan cheese, olive oil and fresh basil leaves.

And again I want to send you to mine. There I have a very interesting recipe from the world famous chef Jamie Oliver. The good thing about this recipe is that you can make the dough in advance, freeze it in the freezer, and then use it as needed.

Puff pastry

In addition to the above recipes, the dough can also be puff pastry, which in turn can also be made with yeast or without yeast. People often ask which one is better to use for this? And there is no clear opinion on that question - as many people, so many opinions!

Basically, it is prepared from ready-made store-bought analogues. Since preparing it at home is far from a quick process. And when there is a pack of ready-made ones in the refrigerator, you can bake it quite quickly.

Let's figure out what the difference is between yeast and yeast-free puff pastry.

There are a lot of layers in yeast-free - up to 140 pieces, with oil between them. Because of this, it is softer, but also very high in calories.

In yeast, there are much fewer layers, about 30. Therefore, it is somewhat dry and not so greasy. But it rises more strongly during baking, and it cannot be otherwise, because it contains yeast.

Therefore, the yeast version is used for cooking sweet filling, and yeast-free for unsweetened.

That's what the experts say. But they often cook without even knowing these features. Since it can be difficult to determine by taste which of them was used in preparation.

There are some simple rules for preparing flour products from puff pastry.

it should be defrosted when room temperature, or in the refrigerator
Under no circumstances should you defrost it in the microwave, otherwise the butter in the layers will melt ahead of time and the baked goods will not rise, and the dough will lose its structure and tear. A finished goods it won't be tasty
When baking pizza or other products, do not open the oven door and make sure it is closed tightly.
When baking, it is important to maintain time. If the products brown too much, this will give them a bitter, unpleasant taste.
Pizza should usually be baked on the second rack from the bottom so that it is well baked on the bottom and does not brown too much on top.

Sometimes it is prepared from shortcrust pastry. Especially its sweet versions. I will not describe these recipes here, since a good article on this topic has already been written on this topic. Therefore, if you are interested, then follow the link and there you will find

And that’s probably all for today. I hope that you will find today's article useful and thanks to it you will always be able to prepare any dough for a delicious Italian dish.

And for those who are preparing it today...

Bon appetit!

Pizza - the name alone speaks of something very tasty and appetizing. Even uttering this word, the smell of deliciousness comes to mind and a commotion begins in the stomach. How delicious and aromatic this flatbread is! But how to prepare it correctly? So that there is plenty of filling, and the dough is thin.

When you want to try this dish, there is only one solution: go to a pizzeria or choose home delivery. Why? Is it really that hard to cook? What are the difficulties? Everyone knows that homeland real pizza, is Italy. It’s not easy to make such beauty. It's worth learning. The problem is in the test. It should be thin, crispy at the same time, but not too dry.

It’s interesting that this dish was tasted a long time ago by the ancient Greeks and Romans.

Let's look at all the different ways to prepare pizza dough.

Thin pizza dough like in a pizzeria

If we talk about dough, it is worth noting that there are many types: puff pastry, yeast, unleavened. But it is in the places where the pizza is made that the yeast mass is made. You will need very few components that are found in every kitchen.

Pour the liquid into one container and dissolve the yeast there. A small nuance: in order for the dough to play, you definitely need to add a small amount of Sahara. In another bowl there should already be sifted flour and salt. Pour the mixture with the dough into the flour, first making a hole there. We also pour the fatty substance (oil) here.

Mix the mixture carefully. It should lag behind the palms. The result is a springy and even mass. We look at the texture, if necessary, add flour or water. After the mass is ready, you should transfer it to a bowl.

Curious! Now there are many variety of recipes test. For example: white wine is added instead of water. Also, various herbs, herbs and spices. Do you need crispy dough? Then a third of the flour should be replaced with semolina or corn grits. What if people don't like yeast dough or simply don’t have time to prepare it? Then you can prepare food based on fermented milk product. Don't forget to add baking powder.

The dough can be saved for other days. For this you can use freezer. Place the dough on baking paper, roll it into a tube, and wrap it in food cellophane.

If we talk about nutritional value, then such food, of course, is not for people who watch their figure. The base itself already contains about 260 kcal. And if you count all the elements, it will be approximately 800-900 kcal. It depends on the content.

Recipe for thin pizza dough without yeast

Ingredients:

One egg;
180 milliliters of milk;
2 tablespoons sour cream;
6 large spoons of butter;
3 cups wheat flour;
Half a teaspoon of salt and soda.

Cooking time: 20 minutes.

Calorie content: 100 grams – 170 kcal.

The method for preparing this dough is quite simple. Mix all the ingredients in a bowl and then knead until smooth, roll into a bun, which can later be rolled out to make pizza.

Knead the dough for 10-15 minutes. Then cover with a towel and let rest for half an hour.

We also bake at 180C for 20 minutes. Of course, the calorie content of such a dish will be much less. Based on only 150-200 kcal. Of course, a lot depends on the filling. But as a result, no less than 500 kcal.

Advice: for the filling, it is better to use boiled, lean meat. For example: chicken breast. It will be good if you put a lot of greens, olives, pickled or pickled cucumbers. Under no circumstances should you put mayonnaise. This will only add more calories.

Recipe for thin pizza dough with kefir

What will please you is that such a mass is difficult to spoil. Therefore, even the most inexperienced cook can cope with this. The dough is prepared quickly.

What do we need:

Wheat flour, better varieties coarse- 350 grams;
A glass of kefir;
Two eggs;
50 grams of vegetable (ordinary) oil;
Half a teaspoon of baking soda and salt.

Cooking time: half an hour.

Energy value: 190-200 kcal.

Cooking method:

Beat eggs and salt until stiff;
Add soda, quenched with vinegar, to kefir;
Melt butter and pour into kefir;
Mix all ingredients and knead gently. The mass should be homogeneous.

Note: the dough will be tight (not liquid), like pancakes.

Finally, pour it into the prepared mold and add the filling.

We also cook for 20 minutes at a temperature of 180C.

Quick dough for thin Italian pizza

Components:

5 cups wheat flour;
15 grams of salt;
3 grams of dry yeast or 9 - fresh;
2 tablespoons sugar;
2 glasses of water at room temperature;
2 large spoons olive oil.

Production time: 10 minutes.

Nutritional value: 500 kcal.

Mix all the elements in a bowl. Beat with a mixer for a minute, then continue mixing with your hands. Let it rest by placing it in a dark corner for a couple of minutes. Then divide into koloboks, approximately 250 grams each. Roll one out and place on a baking sheet. The surface of the baking sheet must be greased with oil before doing this. Then spread the filling on top.

The remaining “koloboks” can be stored in the freezer for 5-6 days.

If the oven is preheated to 250C, then this pizza is baked for 10 minutes.

Puff thin pizza dough

It is this structure, like puff pastry, that will give pizza unique taste. After all, you always want to try something new. If you think that you need to tinker with such a test, then this is not so.

Ingredients:

One glass of ice water;
50 grams of margarine;
One teaspoon of salt;
Half a kilogram of flour.

Time: 15-20 minutes.

Calorie content: 450 kcal.

Cooking technology:

The flour must be sifted onto a wooden board;
Pour salt into a glass of ice water and stir. Then pour into the flour;
Knead the dough until smooth;
Roll the resulting mass into a ball and place in the refrigerator for an hour and a half;
Taking it out of the refrigerator, form a bun and put chilled margarine in the middle;
Roll out vertically, then fold in half and roll out again. Cool again for an hour.

Tips for housewives

We need to take the most the best varieties flour and be sure to sift it;
Before working with the dough, your hands should be lubricated with sunflower or olive oil;
Kneading should be done in clean and washed containers. And most importantly - dry. Everything must be done in good mood, without any stress;
All ingredients should be at room temperature;
It is better to roll out or stretch the dough with your hands (from the middle to the edges) so that its delicate structure is preserved;
To make the product juicy and crispy, bake for 10 minutes at 250C. But it all depends on the thickness;
Water should be used cold or even ice. This way the dough will remain elastic and elastic, and the crust will be golden and crispy.

To summarize, it’s worth saying that there are a lot of recipes for pizza dough. Pizza - favorite treat all children, teenagers and even adults. Probably not a single dish can compete with it. It is loved and prepared everywhere. We can say that this is the best open pie With various fillings and sauces that humanity could only come up with.

Bon appetit everyone!

Delicious pizza is always a good option for a meal for a feast, especially in a situation where guests are on the doorstep. It is important that the dough is thin, yet soft, as in Italian pizzerias. The perfect recipe thin pizza dough consists of minimum quantity ingredients, the crust is prepared in in a matter of minutes, and the filling can be very varied.

Yeast-free recipe with milk

Time: 15 minutes.
Number of servings: 10.
Difficulty: easy.

Quick recipe thin pizza, which cooks in just 15 minutes. Olive oil is traditionally used for preparation.

Ingredients:

flour – 700 g;
milk – 200 ml;
olive oil – 40 ml;
salt - a large pinch.

Cooking method:

Make a mound of flour, stir in olive oil.
Mix milk with salt, gradually add to flour.
Knead a homogeneous elastic dough; it should be soft and not stick to your hands.
Form a thin pizza base and place the toppings on top.

Thin pizza dough with dry yeast

Time: 2 hours.
Number of servings: 8.
Difficulty: medium.

A small amount of dry yeast in the dough will ensure minimal rise, while the cake will be soft, easy to bite and cut with a knife. It is better to dissolve yeast in warm water.

Ingredients:

flour – 400 g;
water – 200 ml;
olive oil – 60 ml;
sugar – 10 g;
salt – 5 g;
dry yeast – 5 g.

Cooking method:

First, place the dough: pour warm water into the bottom of a small bowl, add sugar, salt, yeast and one tablespoon of flour.
After 10-15 minutes, the yeast should ferment and a characteristic foam will appear.
Pour the remaining flour into a larger bowl, add salt, olive oil, pour in the dough and knead the dough.
Form a ball, grease it with oil, wrap it in cling film and place in a warm place for an hour or until it has tripled in size, then you can begin to form a thin pizza.
It is recommended to bake the cake at 250°C.

On kefir

Time: 2 hours.
Number of servings: 8.
Difficulty: medium.

The density of the cake depends on the fat content of kefir. The higher the fat content, the denser the dough will be. By this recipe a light fermented milk product is used with mass fraction only 1% fat.

Ingredients:

flour – 500 g;
kefir – 240 ml;
butter – 100 g;
baking powder – 5 g;
salt - a pinch.

Cooking method:

Sift the flour through a fine sieve.
Cut the cold butter into cubes with a sharp knife and let it thaw a little at room temperature.
Add the butter to the flour and mix the ingredients using a mixer.
Mix kefir with salt and baking powder.
Pour over kefir mixture into the flour and butter, start kneading the dough with a spoon.
Transfer the dough to a table sprinkled with flour, knead the dough well, it should be tight and elastic.
Form into a ball, return to the bowl, cover with a kitchen towel, put on the refrigerator shelf for an hour, the chilled dough will roll out better.
Then transfer the workpiece again to the table with flour, roll out the layer, coat it with yolk if desired and lay out the filling for a thin pizza.

Recipe like in a pizzeria

Time: 30 minutes.
Number of servings: 6.
Difficulty: easy.

A simple recipe for thin pizza dough will not take much time to prepare, but it is important to let the dough cool well. Roll out the cake as thin as possible, hoping that it will rise during baking.

Ingredients:

flour – 330 g;
water – 170 ml;
vegetable oil – 10 ml;
salt – 5 g;
dry active yeast – 1 g.

Cooking method:

Sift the flour, make a funnel, add the yeast.
Add oil and water in small portions, fold the edges of the flour into the center, the dough should form a lump, add salt.
Knead for about 10 minutes.
Roll into a ball, place in a clean, airtight container with a lid, and place on the refrigerator shelf.
When forming the crust, this thin dough For pizza it is better not to roll it out, but to stretch it.
It is recommended to use the preparation within 24 hours.

Video

Pizza is a dish that can be prepared in a matter of minutes. The filling can be anything, but the most important thing is to prepare delicious dough. The correct recipe for pizza dough is the same as in a pizzeria - thin, aromatic, easy to prepare. And several such recipes are presented in our selection.

Classic yeast pizza dough can be prepared using the recipe below. In this case, the base turns out to be similar to the one prepared in pizzerias.

flour - 350 gr;
water - 200 ml;
yeast - 8 g;
sugar - 1 tbsp. l.;
salt - 1 tsp;
olive oil - 40 ml.

Sift the flour into a deep bowl, where the dough will subsequently be kneaded. Add yeast to it and mix a little with a spoon.

Separately dilute sugar and salt in water, stirring until they are completely dissolved. Then add the oil and mix a little.

Pour into flour mixture mix the liquid mixture with a spoon or spatula. When the ingredients are sufficiently mixed and a more uniform structure begins to form, we begin kneading with our hands. Then place it on the work surface, continuing to knead the dough by hand. We form a ball out of it, cover it with a waffle towel and leave it to brew for half an hour, rise a little.

If the dough does not fit well, you need to heat it to 30 degrees, or add a portion of fresh yeast.

Thin dough for Italian pizza

Thin pizza dough can be prepared according to the Italian pizzaiolo recipe. This requires few ingredients, and most importantly, they are easy to obtain, and the recipe does not use unusual products.

lukewarm water - 500 g;
live yeast - 3 g;
salt - 2 table. l.;
cold pressed olive oil - 50-70 ml;
flour - 900 gr.

Combine water, yeast, salt and oil using a mixer or automatic dough kneader. When the liquid ingredients turn into a homogeneous liquid, begin to gradually add flour, one spoon at a time. When the dough is kneaded, place it on the table and knead by hand until it becomes homogeneous and smooth.

Divide the finished dough with a knife into pieces of approximately 250 grams. These will be blanks, they need to be rolled into a ball. Leave to rise for a while and then roll out into round bases.

On a note. You can freeze extra dough balls.

Cooking with sour cream

Tender pizza dough can be prepared using sour cream.

In addition to this you will also need:

sour cream - 200 gr;
egg;
flour - 500 gr;
salt - a few pinches;
soda - ½ tsp.

Preparing the dough for this recipe will not take much time, since the dough is prepared in literally a quarter of an hour. There is no need to make a dough for it, which greatly simplifies the preparation.

First of all, beat the egg and salt into a foamy mixture.

Then separately combine sour cream with soda and stir a little so that the latter is extinguished. Gradually sift the flour into them, stirring with a spoon.

The last stage is combining the egg mass with sour cream and flour. After thoroughly working the dough with a whisk, you will get a slightly liquid dough, similar to what is made for pancakes. All that remains is to pour it onto a baking sheet, add the filling and bake.

Milk dough

The dough made with milk turns out very fragrant.

flour - 2 cups;
salt - 1 tsp;
eggs - 2 units;
slightly warm milk - ½ cup;
post oil refined - 1 tbsp. l.

Be sure to sift the flour into a wide bowl and mix with salt.

Separately, beat the eggs until the mixture is clear, then pour in the milk and beat again. Turn on the oil and beat again.

Make a well in the flour, in the center. Pour in the milk-egg mixture in a thin stream, mixing with a spoon. Work lightly with a spoon until the flour absorbs the liquid. After this, you can knead by hand for about ten minutes - all ingredients should be well mixed. The dough turns out a little elastic.

Cover it with a towel for a quarter of an hour and leave it in a warm place to rise. Afterwards, you can start preparing the pizza - cut it into small pieces, roll it into a circle, and place it on a baking sheet. Place the filling on top.

Quick dough with kefir

300 ml warm kefir;
a couple of pinches of fine salt;
2 cups flour;
½ tsp. soda;
3 tbsp. l. postn. oils

Combine kefir with salt and soda, mix with a fork, pour in oil and mix again.

Sift the flour into the liquid ingredients and continue mixing until it becomes difficult. Then continue kneading by hand. Leave the dough to “rest” for an hour.

Recipe for Lenten dough with yeast and water

A very simple dough that can be used to make a super thin pizza base - lean. There is no need to prepare a dough for it, the main thing is to give it a little time to soak before using the dough.

flour - 2 cups;
fast. butter - ½ cup;
water (boiling water) - 1 cup;
salt - ½ tsp;
baking powder

Combine salt, water and oil. Mix a little with a spoon.

Next, sift the flour and baking powder. Mix the ingredients by hand; when it becomes stiff, knead it on a board. Next you need to leave it to rest for half an hour. To do this, the dough can be wrapped in film or simply covered with a towel.

How to prepare dough for American pizza?

From the following quantities of products, you can prepare three pizzas with a diameter of 30 cm. The dough turns out to be a little soft, but the base itself is thin enough so that it does not interrupt with its quantity, but only complements the filling.

eggs - 2 units;
milk - 250 ml;
flour - 500-550 g;
yeast - 1 tbsp. l.;
sugar - 1 tsp;
salt - 1 tsp;
rast. oil.

The milk should be a little warm - this is important for the “revival” of the yeast. Thanks to this, the dough is thin and soft at the same time.

We carefully work through the milk, yeast, salt and sugar with a whisk (mixer).

Next, beat in the eggs, pour in the oil, and process again.

Gradually sift the flour, kneading the dough. When it starts to thicken and form a lump, you don’t need to add any more flour. Cover with a towel and leave to rise for about half an hour.

Homemade pizza like from a pizzeria? Is quite real. To prepare perfect pizza in the most regular oven It is important to remember the following:
— The dough recipe is not so important, the sauce recipe and the type of filling are not so important. temperature regime baking.
Italian pizza is originally cooked in a wood-burning oven at a temperature of 450-550 C, no more than 1 minute, due to which it turns out crispy on the outside, with a thin elastic crust. It is not easy to imitate a wood-burning oven with such a high baking temperature at home, so these methods are used : Preheat the oven as much as possible (250-300 C), instead of a baking sheet, use a special stone sheet, which is heated along with the oven. Pizza is baked on a stone for no longer than 10-15 minutes.
Since I don't have a stone, I bake on a metal baking sheet, but at the most high temperature(250-300 C) in an oven very well preheated to this temperature. Baking takes 10-15 minutes depending on the size of the product. Once the sides of the dough are browned and the cheese is melted and bubbling, the pizza is ready. Take it out immediately! It is important not to dry out the pizza; this often happens if it is baked at medium temperatures (about 180 C) for a long time (20-30 minutes).
— Pizza dough is made in-house simple recipe lean yeast dough with the addition of olive oil; the risen dough is not kneaded a second time, but the flatbread is immediately stretched with your palms to the desired size. It is believed that a rolling pin destroys air bubbles in the thickness of the dough, so it is not used. I still roll out the dough with a rolling pin, but I let the base “breathe” for about 20 minutes so that air bubbles inside form again.
- To prevent the pizza base from becoming dry and greasy during baking, roll out the flatbread and place it on a baking sheet sprinkled with flour (no need to grease it with oil, just flour).
— To prevent the base from becoming wet from excess moisture of the filling and sauce, place the dough in a baking sheet, first grease the side on which you will place the filling with olive oil, only after that distribute the sauce and filling.
— So that the pizza turns out tasty and is well baked in a short time do not overload it with ingredients; distribute the cheese in slides at a short distance.

Ingredients
(1 rectangular pizza 35X37cm (entire baking sheet)):

300g (2 full cups) flour
2 tsp Sahara
0.5 tsp salt
0.8 cups water (160 ml)
2 tbsp olive oil
1 tsp dry yeast

300 g ham or balyk
200 g mozzarella
20-30 g parmesan
1 medium fresh tomato
15-20 olives

1 tbsp. tomato paste
3-4 tbsp. water
0.3 tsp salt
0.5 tsp Sahara
1 tsp dried oregano (oregano herb)
2-3 tbsp. olive extra oils virgin

Add dry yeast (1 tsp), sugar (2 tsp), salt (0.5 tsp) to the flour sifted through a colander or sieve.

Add water (0.8 cup is 160 ml).

Pour in 2 tbsp olive oil.

Lubricate your hands with any vegetable oil and knead the dough for about 10 minutes. It should turn out elastic, soft, moist and not dry. If the dough is too tight, add a couple more tablespoons of water and a spoonful of oil.

Cover the smooth kneaded dough with a towel and set aside in a warm, draft-free place for 1.5 hours (or until it doubles in size).
The dough, for example, can be placed in a large pan with a lid, and the pan in a filled warm water bathroom).
Do not knead the dough after rising.

Meanwhile, prepare the ingredients for the filling.
Thinly slice the meat into 2 mm slices.

Cut the tomato into thin slices of 2 mm.

Prepare the sauce.
Dilute tomato paste (1 tbsp) with water (4 tbsp) to a thick consistency tomato juice. Salt (0.3 tsp salt), saccharine (0.5 tsp sugar), add dry oregano herb (oregano) 1 tsp. with top. Mix.

Dump the dough out of the bowl onto a floured surface. There is no need to knead the dough additionally; roll out the risen dough directly with a rolling pin to a thickness of 0.5 cm.
I make a rectangle for a whole baking sheet, but you can divide the dough into 2 pieces and roll out 2 circles alternately.

Turn on the oven to maximum temperature (250-300 C). Pizzas are baked in well-heated ovens at the highest temperatures.
Prepare a baking sheet: cover it with foil and sprinkle with flour. I do not recommend lubricating with oil because... the thin dough will be saturated with oil and not baked, but fried like a pie in a frying pan.

Place the rolled out pizza base on a baking sheet. Grease it with olive oil (2 tbsp).
This point is very important; the crust must be greased with butter, otherwise it may become soggy from the sauce. If you don’t have olive oil, grease with simple, odorless vegetable oil. Let the dough rest for about 20 minutes, during which time the bubbles squeezed out by the rolling pin will be restored. After this we move on to the next point.