In the morning, a hot pizza with a cheese crust will delight your husband when he comes out of the shower (you just need to know the recipe for quick pizza dough - and now you, like the most skilled sorceress, are ready to conjure a delicious breakfast!). At lunch, your colleagues will delight in a hearty “Marinara” or a classic “Margherita”, which you will share with everyone working with you in the same office (homemade pizza with thick fluffy dough tastes great after heating in the microwave!). In the evening, the family will appreciate pizza on the most common yeast dough - with a glass of tart red wine, light French comedy and a warm homely atmosphere.
A party for friends, a children's birthday, a business lunch between trainings, a meeting with girlfriends, a picnic in nature - pizza is appropriate everywhere, desired and needed everywhere.
Surely you have your own proven recipe for pizza dough, which you use year after year: it doesn’t let you down, suits you completely and doesn’t force you to go online before every meal preparation to find something suitable. Of course, in this case, you are unlikely to be interested in any other option - and yet... don’t pass by! A new recipe is always a chance to gain useful experience and write down an even more successful way of preparing a familiar dish in your personal cookbook.
Not many people realize that the secret to delicious pizza lies in a successful dough. You can experiment with toppings for a long time, you can replace some components with others, endlessly select the perfect tomato sauce, buy only the best cheeses, but if the base is tasteless, you will never get a delicious pizza.
Let's talk about pizza dough?
The most common yeast dough for thin pizza
A classic of the genre, which in one interpretation or another is presented in all textbooks on Italian cuisine, which is used by chefs in famous restaurants and which is most often resorted to in standard recipes. Pizza is a folk food and simple, and therefore should not be prepared in a technically difficult or problematic manner. What's more, it doesn't include ingredients that are hard to find, cost a lot of money, and can't be bought at the corner store. The basic components of a simple yeast pizza dough are water, yeast, flour, salt and a little vegetable oil. Everything else is from the evil one.Ingredients:
175 g flour;
125 ml water;
1 tsp. yeast;
1/4 tsp. salt;
1 tbsp. l. vegetable oil.
Dissolve yeast in warm water, add salt and oil. Gradually add flour and knead into a soft, non-sticky, elastic dough. After the dough is ready, do not be lazy to knead it additionally on the table, adding one or two tablespoons of flour: yeast dough loves affection, and the three “bonus” minutes of attention that you give it will only improve the quality of the finished dish.
Cover the bowl with the dough with a towel and place it in a warm place until doubled in size. After this, you can knead the dough and start shaping the pizza.
The most common yeast dough for fluffy pizza
The first secret of a successful pizza with a fluffy base is that the dough for this option is rolled out a little thicker than for a thin one. The second secret is slightly different proportions of flour and water.
Ingredients:
225 ml water;
300 g flour;
1 tsp. yeast;
1/3 tsp. salt;
2 tbsp. l. vegetable oil.
Pour dry yeast with warm water and wait until it starts to “play”. After this, add salt, add vegetable oil (olive is ideal, sunflower is acceptable). Add flour little by little and knead into a smooth, pleasant, non-sticky dough. Leave it in a bowl, covered with a towel, for 1-1.5 hours before rising (the time depends on the room temperature and the quality of the products). After doubling the dough, we cheat and start assembling the pizza.
Pizza dough without yeast
For one reason or another, many housewives are looking for a good recipe for yeast-free pizza dough. Some people do not perceive yeast at all as a healthy food, others this product is contraindicated, and still others simply do not have enough patience and time to wait for the yeast dough to rise. The solution is dough without yeast. Crispy, dry, thin and very tasty.Ingredients:
2 cups of flour;
0.5 glasses of milk;
1/2 tsp. salt;
1/2 tsp. soda;
2 eggs;
3 tbsp. l. vegetable oil.
Mix flour, salt and soda. In a separate bowl, stir milk, eggs and butter. Pour two-thirds of the flour into the liquid mass, stir with a spoon until it becomes a homogeneous sticky substance. Put the spoon aside, grease your hands with vegetable oil and, gradually adding the remaining flour, begin to knead. Knead the dough for at least 10 minutes - you should get a smooth, shiny, even lump, very pleasant to the touch. Cover the dough with cling film and leave to rest for 15 minutes. After this you can work with the test.
Kefir pizza dough recipe
Kefir dough is loved by those who prefer quick options for making pizza - no need to knead for a long time, no need to wait for rise and proofing. Another significant advantage of kefir dough is the banal disposal of leftovers: it often happens that a glass of kefir remains in the bag, which no one wants to drink anymore. The expiration date is about to expire, and on the way home I bought a new portion of fermented milk products. Just throwing away the leftovers is a no-brainer, so you need to come up with something that will allow you to use them without forcing your family to drink kefir that has been sitting in the refrigerator for several days. The solution is kefir dough for pizza, classic or, for example, such a non-standard one as.
Ingredients:
1 glass of kefir;
2.5 cups flour;
10 ml vegetable oil;
1 egg;
1/3 tsp. salt;
1/3 tsp. soda
Mix flour, salt and soda.
In a separate bowl, mix vegetable oil, kefir and egg.
Gradually add the dry mixture into the liquid mass and stir until a homogeneous sticky dough is obtained. You can’t knead it for a very long time - you will “drive out” all the air, and the dough will turn out “clogged” and hard. After all the ingredients are mixed, with your hands dipped in vegetable oil, pour the dough into a well-greased pan and spread in an even layer. Then you can work with the filling.
Pizza dough with sour cream
Perhaps, among all the non-canonical pizza dough options, this one is the most interesting, tasty and convenient. Quite quickly (10 minutes maximum) and with minimal labor (measured, mixed, received), you have an excellent pizza base ready - tasty, tender, not dry or hard. Great option! Of course, a true pizzaiolo would most likely simply faint if presented with the indistinct mass without yeast, which we call sour cream pizza dough. Let's not irritate him - we'll agree that we'll officially call a culinary masterpiece made with liquid sour cream dough an open pie, and among ourselves we'll continue to call it pizza. Homemade and extremely tasty.
Ingredients:
1/2 cup sour cream;
1 egg;
1/2 tsp. soda;
1/2 tsp. salt;
1/2 cup flour.
Mix sour cream with egg, add salt and soda. Add flour and with a few sharp movements knead into a homogeneous, lumpy dough. Place it in a well-greased pan and level it with a spoon. You can work with the filling.
Pizza dough with cottage cheese
Soft, with a pleasant creamy aftertaste, tender and does not dry out for a long time. This is the dough that should be prepared for two large pizzas at once, because on the second day, and even on the third, it remains tasty and appetizing.
Ingredients:
250 g cottage cheese;
1 egg;
50 g butter;
1/2 tsp. salt;
1/2 tsp. soda;
1.5 cups flour.
Grind the cottage cheese with the egg, add soda, salt and softened butter. Gradually adding flour, knead the soft dough. It may stick slightly to your hands - try to limit yourself to the specified amount of flour so as not to “clog” the dough and make it tough. To distribute the dough on a baking sheet, line it with baking paper, lightly grease it with vegetable oil and place a ball of dough in the middle. With wet hands, stretch the dough in all directions, achieving an even layer. Next you can add the filling.
Yeast puff pastry for pizza
And this is the most labor-intensive of all the pizza dough recipes given. Obviously no one will cook this every day, but sometimes you can treat yourself to wonderful puff pastry made with yeast - it is soft, crispy, tender, and substantial at the same time.
Ingredients:
200 g butter;
3 cups flour;
7 g yeast;
1/2 tsp. salt;
3/4 cup liquid;
1 egg;
3 tsp. Sahara.
Pour warm water into a bowl, add sugar and yeast.
Quickly rub the ice cream butter into the flour on a coarse grater, and mix quickly until crumbs are obtained.
After the yeast begins to “play,” add the egg, stir well and pour into the flour mixture. Stir without fanaticism, add another spoon or two of flour if necessary, gather the dough into a ball and, covering the bowl with cling film, put the dough in the refrigerator for 1.5-2 hours. After this, the dough can be taken out and cut.
Beer pizza dough
Ingredients:
1/2 glass of beer;
125 g butter (half a pack);
1/3 tsp. salt;
1/3 tsp. soda;
1.5-2 cups of flour.
Mix beer with melted butter, add salt and soda. Stir in the flour - you should get a soft, non-sticky dough, very pleasant and tender. Roll it into a thin layer or stretch it with your hands and fill it with filling.
Pizza made from ready-made dough
An option for the lazy, busy, in a hurry and who hate “playing” with dough, but who love to eat deliciously, is pizza with store-bought puff pastry, unleavened or yeast. Defrost, place on a baking sheet, spread the filling and put in the oven - that’s it. It cannot be said that with such manipulations you will get a culinary masterpiece, however, the fact that dinner will be much tastier than a store-bought semi-finished product can be said with complete confidence.
5 tips for making delicious pizza dough:
- It seems to many that the unfortunate half spoon of salt in the dough is not felt or felt at all, so you can simply forget about them. Blasphemous mistake! Salt balances the taste of the dough, enhances what is worth strengthening, so in no case should you expect that the saltiness of the finished dish will be leveled out with the help of the filling and ignore adding salt to the dough.
- Having filled your hand and trained, move on to aerobatics - do not roll out the dough with a rolling pin, but gently stretch it with your hands. The display of pizzaiolos preparing your treats by beautifully tossing the dough into the air is not only part of the cooking show. This is also a completely justified way to prepare the perfect pizza: it does not tear the delicate yeast fibers and ensures a soft and pleasant dough structure.
- A common mistake that the generous Slavic soul makes when preparing pizza is adding a thick, thick layer of topping. We conscientiously forget that we are not preparing an open pie, but pizza, and strive to add more toppings, believing that since we are cooking for ourselves, there is no need to be greedy. However, the reality turns out to be different - and the pizza doesn’t turn out exactly as it should. Ideal option: both the filling and the amazingly tasty base should be felt in the finished dish. Don’t forget about this the next time you place meat, tomatoes, olives, mushrooms, cheese and other delicacies on the dough.
- Bake pizza only at high temperatures - a real Italian delicacy is cooked in a wood-burning oven, which provides dry and very good heat. To get closer to a similar picture at home, set the temperature regulator in your oven to at least 220 degrees.
- For the same reason as described above, you should place the dough not on a cold metal sheet, but on a well-heated surface. To do this, keep the baking sheet in the preheated oven for about 10 minutes, and only then transfer the dough onto it.
Good luck with your experiments and delicious pizza!
There are guests on the doorstep, but your refrigerator isn’t full? This situation, when you hear the phone ringing and the receiver says, “We’re already on our way,” can happen to anyone. In case of unexpected guests, I have a ready-made pizza base in the freezer. This little secret of mine on how to quickly prepare dinner or a snack has saved me more than once. After all, you can’t offer your friends ordinary sandwiches, especially if they stopped by with a bottle of good wine.
We have to give credit to whoever came up with frozen ready-made pizza crust. It’s quick, simple, and you don’t have to fuss with dough when you don’t have time at all.
So, I have at my disposal a package of ready-made yeast pizza crusts in the amount of two pieces. They can almost always be found in the frozen food aisles.
The filling for such a ready-made express pizza is prepared from what is in the refrigerator. Pieces of boiled meat, baked chicken, fried minced meat. sausages or cold cuts. You can put any frozen vegetables, the main thing is that you still have cheese and tomatoes on hand, in extreme cases, tomato paste or ketchup - and a very tasty pizza on a ready-made basis will not only be tasty, but also fast. I had the following list of ingredients on hand for a simple pizza recipe:
Ingredients:
- ready-made frozen pizza crusts - 2 pcs.,
- ham,
- marinated mushrooms (or fried),
- olives,
- tomatoes,
- bell pepper,
- mayonnaise.
Cooking process:
It is better to do with pizza crusts as stated by the manufacturer on the packaging; it will indicate whether the base needs to be defrosted or not. My instructions said to defrost the pizza crusts. This can be done in different ways. You can just take it out and wait for it to defrost on its own. Can be defrosted in the microwave. Or you can put it in the oven on parchment or foil for 5 minutes.
While the oven is preheating for baking, the cakes will defrost.
Preparing ingredients for quick pizza.
We cut the ham into thin slices, bars or large cubes. Marinated mushrooms need to be strained. Cut large mushrooms into cubes, smaller ones into slices. Drain the brine from the olives and cut them into rings. You can scald tomatoes for quick pizza if you don’t like the skin on them. Make a cut in the peel and remove the skin. We select large tomatoes. We cut the tomato into rings with a very sharp knife. For beauty, take bell peppers of different colors - this way the pizza from the finished base will look more colorful. 2 halves of medium peppers will be enough.
The surface of the cake needs to be greased with some kind of sauce, in a quick version - mayonnaise, since the base is a bit dry. By the time the guests arrived, I didn’t have a trace of a package of mayonnaise in the refrigerator, so I quickly prepared homemade mayonnaise using a blender from vegetable oil and yolk.
Layer the pizza toppings on the prepared base.
Place the first layer of ham or slices. We try to arrange the large slices so that everything gets to one piece of meat.
Now lay out the tomato slices.
If desired, pour mayonnaise over again and generously sprinkle with a layer of cheese, grated on a coarse grater. Place the prepared base in a preheated oven and bake for 5-8 minutes at 220 degrees until the cheese melts.
Pizza on a ready-made basis in the microwave
If you have a microwave, you can cook pizza in it.
Set the power to 700W and the cooking time to 3 minutes. After the dial rings, the pizza is ready.
Pizza on ready-made crusts in a slow cooker
You can bake pizza on a prepared base in a slow cooker. The only negative is that you need to select the cakes exactly in diameter or trim them with a knife (which is not very convenient to do). Otherwise the cake will not fit into the bowl.
Do not pour anything into the bottom, just place the finished crust and the filling on it. Set the “baking” mode for 20 minutes. The cheese will melt, but the top will not brown unless you have 3D heating. Let the pizza cool slightly and turn the bowl a little on its side; the pizza will fall onto your hand.
This is how you can quickly and deliciously feed pizza to unexpected guests or a very hungry husband.
Bon appetit and good recipes!
Sometimes, when you come home from work in the evening, you really want to relax, and not stand at the stove all evening preparing dinner for the family. And in this case, semi-finished products and various food preparations are very helpful. Today I propose to use one of these preparations as a base for pizza and feed your family tasty and quick pizza from pizza base))) (I apologize for the tautology, it turns out to be a funny combination).
From this article you will learn:
What you will need to make pizza from pizza base:
pizza products
- 320 g pizza base (2 layers);
- 200 g boiled sausage (ham);
- 100-150 g of huntsman sausages (or any other smoked meats);
- 3-4 pieces of fresh tomatoes;
- 1 large bell pepper;
- 4 tablespoons of ketchup;
- 100-150 g hard cheese;
- several sprigs of parsley and dill.
How to make pizza from pizza base?
First you need to remove the pizza base from the freezer to defrost. Meanwhile, prepare the ingredients for the pizza.
Cut the boiled sausage into small cubes.
sliced boiled sausage
Cut the Jaeger sausages into thin slices.
cutting of Jaeger sausages
We clean the bell pepper from the core and veins. Cut into thin strips.
bell pepper slicing
Tomatoes need to be washed and cut into circles or semi-circles with a sharp knife.
tomatoes for pizza
Finely chop the parsley and dill.
chopped greens
Now turn on the oven and let it warm up. And at this time we will collect pizza.
Place pizza base on two baking trays lined with baking paper. We squeeze out 2 tablespoons of ketchup for each cake and distribute it evenly throughout the cake.
We lay out different types of sausages in the first layer.
layer of sausage
Lay out the tomato semi-circles and bell pepper strips in the second layer.
Sprinkle chopped herbs on top.
layer of vegetables
Grate hard cheese to cover the entire pizza. I grate directly over the pizza, the main thing is to keep the grater low so that the cheese falls in the desired direction.
layer of cheese
Bake the pizza in an oven preheated to 200-220 degrees for 10 minutes.
ready pizza
Dinner is ready! Quickly prepared pizza from pizza base will feed the whole family, and the housewife will be able to relax after a working day and watch her favorite TV series!
Prepared.ru, as always, wishes you successful culinary creations and allow yourself to rest at least a little!
- Thin pizza base
- Base for fluffy pizza
- Basic for regular pizza
- Pizza base with honey
- Crispy pizza base
- Pizza base on dough
- Kefir pizza base
- Egg pizza base
- Pizza base with milk
- Spicy pizza base
- Mayonnaise pizza base
- Curd pizza base
- Yeast-free pizza base
- Sour cream pizza base
- Some tips for making pizza crust
The topic of pizza is inexhaustible - you can talk and write about it for hours, because the number of recipes is simply off the charts. It's easier to figure out the fillings. There are, as they say, classics of the genre - Margherita, Marinara, Napoli and some others. And everything else is an innumerable number of various variations that each housewife comes up with based on her preferences, creative imagination and, of course, what is in the refrigerator. But preparing the base for pizza is a stumbling block, a subject of heated debate on culinary forums: how to cook, what flour to use, what yeast to use, etc.
It’s understandable – there are so many people, so many opinions. Some people like to cook a thin, crispy base, but for others, serve the recipe exceptionally fluffy and soft. Convincing that this recipe is good and that one is so-so is a pointless exercise. You don’t like it, but your neighbor is crazy about this very foundation that you rejected.
In our article we offer pizza base recipes – good and different. And we do this with one goal: so that everyone can choose their only pizza base, which will become their favorite and will be added to the collection of the most treasured recipes. A recipe that will help you prepare pizza for your family and friends while perfecting your craft.
Let us first share some general considerations regarding the preparation of this wonderful dish of Italian cuisine.
Little tricks for piezzollo beginners
Making delicious pizza depends on a number of factors. Yeast plays a very important role. Real Italian pizza is usually prepared with fresh yeast. But what if you don’t have them? Fresh yeast is a perishable product, so you shouldn’t buy it for future use. But good dry yeast (the key word is good) should always be on hand. You can also make a completely Italian flatbread with them. Currently, there is a large selection of these products on the market, choose your yeast, and success will not be long in coming.
Now let's talk about flour. Making a good base requires quality flour. The so-called bread flour is most suitable; its main difference is a large percentage of protein (gluten) - over 12 percent.
Sometimes it becomes necessary to prepare the dough in advance. What should I do? In this case, you need to prepare the dough in accordance with the recipe, and then put it in the refrigerator. There it will rise, but very slowly, since it needs heat to rise quickly. After removing the dough for the base from the refrigerator, punch it down and let it rise again at room temperature. The pizza base is ready to bake.
And if the prepared dough turns out to be too much, you can roll it out to the desired size and put it in the freezer. There, the pizza base can be stored for about 3 months.
Let's move on to the recipes.
Thin pizza base
Ingredients:
- about 200 grams of flour
- a pinch of salt
- tablespoon dry yeast
- half a glass of warm water
- tablespoon olive oil
Recipe:
Prepare all the ingredients so you have them on hand. Mix flour, yeast and salt, add water and olive oil and knead the dough. Brush it with olive oil and leave it in a warm place to rise - this will take about 40 minutes.
Base for fluffy pizza
Ingredients:
- 300 grams of flour
- a pinch of salt
- packet of dry yeast
- 250 grams of warm water
Cooking recipe: see above
Basic for regular pizza
Ingredients:
- 400 grams of flour
- a pinch of salt
- 25 grams of fresh yeast (or 10 grams of dry)
- 6 tablespoons olive oil
- glass of warm water
Recipe:
Dissolve the yeast in a small amount of warm water. Mix the sifted flour with salt and yeast (if using dry yeast), add water and olive oil. Knead the dough and leave in a warm place to rise.
Pizza base with honey
Ingredients:
- 3 cups flour
- packet of dry yeast
- glass of warm water
- tablespoon honey
- teaspoon salt
- 2 tablespoons olive oil
Recipe:
Dissolve honey and yeast in half a glass of warm water. Sift the flour and add salt, yeast mixture, remaining water and olive oil. Knead the dough. It should become smooth, elastic and lag behind your hands. Cover the bowl with the dough with a damp cloth and leave in a warm place for 30-40 minutes.
Divide the risen dough into four parts (this amount will make 4 thin pizzas). Roll into 4 balls and leave to rise for 15-20 minutes. The base is ready for baking.
Crispy pizza base
Ingredients:
- 350 grams of flour
- 250 ml warm water
- tablespoon dry yeast
- a teaspoon of sugar
- 30 ml olive oil
- a pinch of salt
Recipe:
Dissolve yeast and sugar in water. Mix the sifted flour with salt, make a well and pour in water with yeast and olive oil. Knead the dough and place in a warm place to rise. Knead the risen dough and divide into two parts - you will get two medium-sized pizza bases.
Pizza base on dough
Ingredients:
- 400 grams of flour
- 200 ml warm water
- 5 tablespoons olive oil
- packet of dry yeast
- tablespoon sugar
- teaspoon salt
Recipe:
Dissolve the yeast in water, add sugar, a spoonful of flour and leave for 20-30 minutes for the yeast to start working.
Sift the flour into a bowl, make a well and gradually pour in the yeast mixture. Knead the dough by adding olive oil. The dough should be quite soft. Leave to rise in a warm place for 40 minutes. Punch down the risen dough, divide into two parts and beat each one. The pizza base is ready.
Sea salt pizza base
Ingredients:
- 500 grams of flour
- 250 ml water
- packet of dry yeast
- teaspoon sea salt
- tablespoon sugar
- 2 tablespoons olive oil
Recipe:
Mix the sifted flour with salt, sugar and yeast, make a well and pour in warm water, add butter and replace the dough. Knead until it becomes elastic. Leave in a warm place to rise.
Now let’s try to prepare a pizza base that is not quite in the traditional format.
Kefir pizza base
Ingredients:
- glass of kefir
- 1.5-2 cups flour
- teaspoon baking powder
- a pinch of salt
Recipe:
Prepare a mixture of kefir, salt and olive oil. Lightly whisk everything until the liquid has a uniform consistency. Sift the flour into a bowl, add kefir and knead the dough. It should become smooth and elastic.
Egg pizza base
Ingredients:
- 500 grams of flour
- pack of margarine for baking
- 100 grams of sour cream
- 2 tablespoons sugar
- 1 egg
- teaspoon baking powder
- a pinch of salt
Recipe:
Preparing the dough is easy. Sift the flour and mix with sugar, add chilled margarine cut into pieces and chop everything into crumbs. Pour in sour cream mixed with egg and salt and knead the dough. Wrap in foil or cling film and store in the refrigerator, using as needed.
Pizza base with milk
Ingredients:
- 400 grams of flour
- 100 grams chilled butter
- Half a glass of warm milk
- 20 grams of fresh yeast (or a bag of dry)
- Tablespoon sugar pinch salt
Recipe:
You need to prepare a yeast mixture: dissolve the yeast in a small amount of milk, add sugar and a spoonful of flour. Leave in a warm place for the mixture to ferment.
Pour yeast into the sifted flour, add salt and butter and knead the dough, which should be beaten well. The base is ready for baking.
Spicy pizza base
Ingredients:
- 600 grams of flour
- 300 ml water
- 20 grams of fresh yeast
- tablespoon sugar
- 3-4 tablespoons olive oil
- 3-4 tablespoons spicy tomato sauce
- a pinch of salt
Recipe:
Prepare a dough from yeast, sugar, two tablespoons of flour and one hundred milliliters of water. Leave in a warm place to ferment.
Mix 100 ml warm water with olive oil and tomato sauce, whisk lightly.
Pour the dough, tomato-oil mixture into the sifted flour and start kneading the dough. If there is not enough liquid, add water in small portions.
Leave the dough in a warm place to rise.
Mayonnaise pizza base
Ingredients:
- 200 grams of flour
- 1 egg
- glass of kefir
- tablespoon mayonnaise
- tablespoon sour cream
- a teaspoon of baking powder or baking soda, quenched with vinegar
- tablespoon sugar
- a pinch of salt
Recipe:
This dough should be prepared as follows: beat the egg, add mayonnaise, sour cream and beat everything again. Add baking powder (slaked soda), kefir and mix well. Add flour in small portions and knead the dough. Form it into a ball and leave in a warm place for 20-30 minutes, covering with a damp cloth. Knead and divide into pieces to prepare the pizza base.
Curd pizza base
Ingredients:
- 250 grams of flour
- 100 grams of cottage cheese
- 1 egg
- 2 tablespoons olive oil
- 15 grams of fresh yeast
- half a glass of water
- tablespoon sugar
- a pinch of salt
Recipe:
Dissolve yeast and sugar in warm water and leave in a warm place for the mixture to ferment. Sift the flour into a bowl, add cottage cheese, egg and salt, olive oil and yeast mixture. Knead the dough well and let it rise.
Yeast-free pizza base
Ingredients:
- a glass of flour
- pack of cottage cheese
- 2 eggs
- tablespoon sugar
- a pinch of baking powder
- a pinch of salt
Recipe:
Anyone can prepare this dough: grind the cottage cheese, beat in the eggs and mix well. Add all other ingredients and knead into a soft dough - the base is ready.
Sour cream pizza base
Ingredients:
- 2 cups of flour
- 50 grams of margarine
- 1 egg
- tablespoon sour cream
- packet of dry yeast
- salt, pepper to taste
- tablespoon Italian herbs
Recipe:
Dissolve sugar and yeast in warm water and let them ferment. Sift the flour, add soft margarine, sour cream, egg, herbs, salt and pepper, yeast solution and prepare the dough. Knead it well and leave it to rise in a warm place. Knead and knead again. The dough is ready for baking.
Bon appetit!
2016-02-16T05:20:03+00:00 admin baking bakingContents: Little tricks for piezzollo beginners The basis for thin pizza The basis for fluffy pizza The basis for regular pizza The basis for pizza with honey Crispy pizza basis The basis for pizza with dough The basis for pizza with sea salt The basis for pizza with kefir The basis for pizza with eggs The basis for pizza with milk Spicy pizza base Pizza base with mayonnaise Curd...
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For quite a long time I tried to achieve the perfect pizza dough so that it works thin and crispy like in a real Italian pizzeria. And finally, it seems to me, I have found the right recipe. Dough It’s quite simple to make; don’t be alarmed by the presence of yeast in the ingredients, because... This is a straight yeast dough, and it’s quite difficult to do anything wrong here, all the ingredients are simply mixed.
As with all Italian recipes, the key to success is perfect pizza bases- quality ingredients. Take clean drinking water, no need to use chlorinated tap water, take high-quality premium flour, and, of course, I would not replace olive oil with sunflower oil. But, as always, the final decision is up to you, I only advise how to do it better, in my opinion.
From the specified amount of ingredients you get 3 pizza bases, each with a diameter of approximately 30-32 cm, this is simply the maximum size that fits on my baking sheet. If you only need one base, divide all the ingredients by 3; if you need two, remember your school math lessons. You can store it in the freezer, but it tastes much better fresh.
Ingredients
- water 250 ml
- flour 500 g
- live yeast 25 g (or 7 g dry)
- olive oil 20 g
- sugar 5 g (1/2 teaspoon)
- salt 5 g (1/2 teaspoon)
Preparation
Pour slightly warm water (about 30°C) into a large, wide container in which it will be convenient to knead the dough. The water should not be cold, but it should not be hot either, because at 50°C yeast stops its activity. Place the yeast in the water and stir until it is completely dissolved. 
Add sugar and salt. 
Pour in the olive oil and stir until the salt and sugar are completely dissolved. 
We sift the flour through a sieve; this will not only help avoid unnecessary impurities getting into the dough, but will also enrich the flour with oxygen, which will undoubtedly improve our dough. Also, be careful, you may need a little more or a little less amount of flour than indicated in the ingredients, unfortunately, it’s impossible to say for sure here, because... different flours have different properties. If it helps someone, I use “Predportovaya” flour (possibly sold only in St. Petersburg) or “Makfa” flour, and put exactly 500 g. 
Now the most important thing is to knead our dough well. This usually takes about 10 minutes. As a result, the dough should completely stop sticking to your hands and bowl, but remain soft and elastic. If you have been kneading for quite a long time, and the dough still sticks strongly to your hands, you may need to add a little more flour; if, on the contrary, the dough has become very stiff, add a little water and knead well again. 
This is what a well-kneaded dough looks like. 
Now we divide the dough into three equal parts, if you have scales, weigh them, for me each part weighs about 270 g, one part is one pizza base. Roll each part into a ball, put it in a plastic bag and leave in a warm place for half an hour. If you don’t plan to make 3 pizzas at once, then put the dough you don’t need now in the refrigerator, it will rise there too, but not so quickly. During this time, you can make and prepare the remaining ingredients for your pizza. 
After half an hour, we take the dough out of the bag; it has increased slightly in volume. I usually roll out the dough on parchment paper sprinkled with flour, and bake on it, because... It is very difficult to transfer the rather thinly rolled dough onto a baking sheet so that it does not deform; for this you need a special large pizza shovel, like in pizzerias, but I don’t have one.
Now a little more about rolling out the dough. Of course, the Italians will tell you that pizza dough should never be rolled out with a rolling pin, it must be stretched with your hands without touching the edges of the dough, this is how the edge of the pizza is formed. You also need to turn the dough in your hands in different ways, twist it, including over your head, and then, of course, it will turn out perfect. If you want to try stretching the dough with your hands, give it a try. I experimented with this a lot and realized that in order to efficiently stretch the dough to such a size with your hands so that it is uniform in thickness, you need to do this every day several times a day, working in a pizzeria. If you are good at this, you are a pizza master, but for me it takes too much time, and the result is not ideal. That's why I roll out the dough with a rolling pin, but let's not tell the Italians about this. 
So, sprinkle the parchment with a little flour. 
Roll out the dough to a thickness of 2-3 mm, trying to ensure that it is rolled out evenly and has a round shape. If you can’t roll out an even circle, place a large plate or dish and simply cut off any bumps along it. But I don’t like to do this, because it’s not clear where to put the scraps and where to get a plate of such large sizes. So we're just trying to roll out an even circle - it's not very difficult. 
For my baking sheet, I roll out a circle of 34-36 cm. We bend the edges 2-3 cm inward and seal them well so that they do not come off during baking - this is how we will make sides for our pizza, I spotted this method in one of the pizzerias. As a result, we get a pizza with a diameter of 30-32 cm. 
Place the sauce you like on the base (you can make it according to this recipe). 
Distribute the sauce evenly over the base. You can drizzle a little olive oil on top. 
Together with the parchment, transfer the dough to a baking sheet. Preheat the oven to maximum temperature (250-270°C), bake for 5-10 minutes until it is well browned on the bottom.
We bake the crust separately to ensure that the dough is crispy and well baked. After all, if we put the filling on the raw dough and put it in the oven, the cheese will already begin to burn, but the dough will not yet be fried to a crispy crust. Also, the sauce will remain liquid inside, and the topping may slide off the finished pizza, but we don’t want that, do we? If you still doubt that the pizza base needs to be baked in advance, remember that pizzas are baked in ovens at 350-400°C, and no oven will give us such a temperature, so we have to get out.
Place the ingredients on the baked base, according to your wishes or recipe, and bake, now on the upper level of the oven. So there you have it, the perfect base for your perfect pizza! Using this base you can prepare, or any other to your taste. 
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