Making delicious pizza dough. Thin pizza dough recipe: preparation. A recipe for delicious oven-baked pizza at home. Preparing the dough with kefir

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

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

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

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

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

Delicious instant pizza dough in the oven

Components:

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

How to do:

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

Homemade pizza dough without yeast, exactly like in a pizzeria

List of required products:

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

How we will cook:

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

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

Main components:

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

Cooking sequence:

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

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

List of required products:

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

Cooking procedure:

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

Another express version of yeast-free kefir dough with butter

Components:

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

Detailed step-by-step instructions:

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

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

To prepare 2 large pizzas, take:

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

How to knead:

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

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

Ingredients (glass – 250 ml):

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

Cooking method:

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

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

What is necessary:

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

Detailed recipe:

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

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

Compound:

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

Cooking algorithm:

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

Video recipe for those who like to watch rather than read

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

Bon appetit!

Everyone knows that homemade pizza tastes much better than store-bought pizza. Especially if all its components: dough, and - do it yourself. Today we will show you how to make simple pizza dough.

Simple yeast-free pizza dough

Ingredients:

egg – 2 pcs.;
flour – 2 tbsp;
butter – 1 teaspoon;
milk – 140 ml;
salt - a pinch.

Preparation

Break the chicken eggs into a bowl with high walls and beat them with a mixer. Then pour warm milk and olive oil into them. Sift the flour separately, and then gradually add the egg mixture into it, in small portions. Knead the dough for about 10 minutes. Next, we form it into a ball and place it in a bowl greased with oil. Leave to rest for 15 minutes. That's it, after a while your quick and easy pizza dough is ready!

Simple pizza dough with water

Ingredients:

flour – 2 tbsp;
filtered water – 0.5 tbsp.;
vegetable oil – 2 tbsp. spoons;
egg – 2 pcs.;
salt.

Preparation

Sift the flour and salt into a bowl, and in another bowl beat the eggs with a mixer. Then add filtered water and vegetable oil. The resulting mixture is gradually introduced into the flour, stirring constantly. Then knead the mixture thoroughly, adding a little flour if necessary. Next, transfer it to a bowl, cover with a clean towel and leave for 30 minutes. When the time is up, roll out the finished dough with a rolling pin, transfer it to a greased baking sheet and fill it with any filling to your taste.

Simple and tasty pizza dough with mayonnaise

Ingredients:

kefir 3.2% – 0.5 l;
fine sugar - 1 tbsp. spoon;
Lenten mayonnaise – 2 tbsp. spoons;
flour – 3 tbsp;
egg – 2 pcs.;
baking soda – 1 teaspoon;
fine salt - a pinch.

Preparation

In a small bowl, mix soda with kefir, add mayonnaise, add salt, sugar and add whisked eggs. Mix everything thoroughly until smooth. Next, add flour in small portions and knead the dough. It should turn out soft, plastic and in thickness resemble thick rustic sour cream. Then we coat the baking sheet with oil, lay out the dough, level it and fill it with any filling to your taste.

Simple pizza dough with kefir

Ingredients:

kefir 3.2% – 1 tbsp.;
flour – 350 g;
baking soda - a pinch;
fine salt - to taste;
egg – 2 pcs.;
butter – 50 g.

Preparation

Beat the eggs with a mixer with a pinch of salt until fluffy foam forms. Throw a pinch of soda into the kefir, previously quenched with table vinegar. Melt the butter, cool slightly and add to kefir. After that, combine it with the eggs and gradually add the sifted flour. Gently mix everything until a homogeneous consistency is obtained. As a result, you should have a dough similar to that for pancakes - dense enough, but not so thick that you need to roll it out with a rolling pin.

Ingredients:

Preparation

Heat the water until lukewarm, put fresh yeast in it and put the mixture in a warm place for 10 minutes. Next, pour in the vegetable oil, stir with a spoon and pour everything into the sifted flour. Knead a simple pizza dough, wrap it in film and leave it warm for about 30 minutes. During this time, it will rise well and approximately double in volume. Next, roll it out on the kitchen table and move on to preparing the filling.

The fastest pizza is made from ready-made dough, store-bought or homemade, prepared for future use. Suitable: yeast, puff, unleavened and puff-yeast. The classic version is yeast. The thinner the flatbread is rolled out, the lower the baking time and the tastier the pizza. The site has dozens of quick pizza recipes with a wide variety of toppings - choose any one.

The five most commonly used ingredients in quick pizza recipes are:

If you prepare the dough with yeast while preparing the pizza itself, it will take at least 1.5 hours. This is because the yeast needs time to rise, which is important for this type of baking.

The most successful classic recipe is this:

Knead the dough using olive oil, flour, water, salt and activated yeast.
Roll into a ball, cover with a napkin, and let sit in a warm place for an hour.
Turn on the oven at 180C, roll out the dough into a layer, and place on a baking sheet.
Top with sauce and any filling.
Bake for 10 minutes.
Can be used immediately or stored in the refrigerator. Instead of an oven, a microwave, slow cooker or a special pizza oven is allowed, if you are lucky enough to have one. The dough is suitable for open or closed pizza.

Five of the lowest calorie pizza recipes, quick and tasty:

the thinner the pizza, the tastier it is
There shouldn’t be too much topping on the pizza - it will interfere with the dough’s ability to bake quickly.
prepare the dough for future use and bake the pizza in 10 minutes

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

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

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

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

Cooking without adding yeast

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

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

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

On kefir

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

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

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

Yeast pizza dough

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

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

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

Lenten option on water

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

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

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

Thin dough for Italian pizza

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

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

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

How to cook with milk?

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

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

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

Fluffy pizza dough

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

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

Crispy and tasty recipe with dry yeast

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

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

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

Puff yeast dough

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

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

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

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