Pizza is a fairly popular dish on our table. Surely, many of you, coming home late, order it for delivery. Pizza from a pizzeria is certainly wonderful, but there is nothing better than homemade pizza.
Although today there are more than two thousand different pizza recipes, the classic version of its preparation includes cheese, tomatoes and herbs.
However, if you prepare pizza dough incorrectly, then its entire taste will suffer greatly, despite the various additives and components. In general, making pizza dough correctly is not difficult, especially if you often bake pies.
The dough can be either yeast or unleavened. You can also make your pizza either fluffy or thin. In this article we will look at several simple and common pizza dough recipes.
Quick and tasty pizza dough - recipes like in a pizzeria
First, let's look at how to make pizza dough using yeast. Moreover, yeast can be taken both dry and live. In addition to yeast, we will need the following products:
- water - 500 ml.
- flour - 1 kg.
- live yeast - 13 gr. (dry 4-5 g.)
- salt - 30 gr.
- olive oil - 120 ml.
So, we start by dissolving the yeast in water (preferably warm) and adding salt.
Now add olive oil. It will give the dough elasticity and softness.
At the next stage, pour the required amount of flour according to the recipe into a bowl and pour in the prepared yeast solution, stirring everything with a spoon.
After you have obtained a homogeneous thick mass, put it on a board and knead it thoroughly with your hands for about 20 minutes.
Wrinkled? Take a knife and cut the dough into the required size pieces.
We grease the dishes with olive oil and put the chopped dough into it, which we first form into balls. Cover with a dry towel and set for three hours to let it sit.
After this, the dough is rolled out, the filling is added and you can bake it.
Pizza dough without yeast - recipe in 5 minutes
Above we looked at the recipe for making yeast dough. However, not everyone likes it, and sometimes it happens that there is no yeast on hand, even dry. In this case, you can make yeast-free dough. It cooks much faster, and the taste does not suffer at all.
To prepare yeast-free dough, take the following components:
- flour - 2 cups
- salt - 1 tsp.
- eggs - 2 pcs.
- milk - 1/2 cup
- vegetable oil
The first step is to sift the flour.
Pour the heated milk into the beaten eggs and mix.
Now add some vegetable oil.
Pour the finished egg mixture into the flour and mix.
After this, knead the dough with your hands until you obtain a homogeneous dough mass.
After this, roll out the finished dough into a thin layer, add the filling and bake.
Quick pizza dough with kefir
Another option for preparing yeast-free dough, which is often used for baking other dishes, is using kefir.
Preparing everything is just as simple and uncomplicated, just add kefir to the necessary ingredients:
- flour - 400 gr.
- kefir - 200 ml.
- butter - 100 gr.
- egg - 1 pc.
- salt - 1/4 tsp.
- sugar - 1 tbsp. l.
- soda - 1/2 tsp.
The process of preparing the dough is similar to the previous one.
Thin and soft pizza dough just like in a pizzeria
For lovers of pizza made in specialized pizzerias, we offer a version of just such a dough. It is prepared with yeast, which is used dry.
We take the following products:
- water - 1 glass
- flour - 2.5 cups
- dry yeast - 1 tsp.
- salt - 1 tsp.
- olive or vegetable oil - 2-3 tbsp. l.
We dilute dry yeast in warm water. Add 2 tablespoons of flour here. Thus we prepared the dough. Leave it to rise for 10 minutes.
When the dough rises, add vegetable oil and salt. Add a little flour and stir the dough. After the mass becomes thick, knead it with your hands until the dough stops sticking to them.
After this, cover the dough with a dry towel and leave the dough for an hour and a half to rise.
At the end of this time, roll out the dough into a thin pancake. you can make one large pizza, or several small ones - it all depends on your taste.
Line a baking tray with baking paper and place the rolled out dough on it. Place the filling on top and bake. In order for the pizza to be ready in about five minutes, the oven must be preheated to maximum.
Pizza in a frying pan in 10 minutes. Step by step recipe
If you don't have the opportunity to cook pizza in the oven, it doesn't matter. This can also be done in a frying pan.
To prepare the dough for this pizza, take the following components:
- eggs - 2 pcs.
- sour cream - 4 tbsp. l.
- mayonnaise - 4 tbsp. l.
- flour - 9 tbsp. l.
Break the eggs into a bowl and mix them with sour cream and mayonnaise.
Now add the flour and mix well. The dough should be quite thick.
Spread the finished dough over all surfaces of the pan
Place the filling on top. It is advisable to use cheese here.
Close the pan with a lid and start frying.
Fry over low heat, then the dough will bake well and the cheese will melt. When the dough rises from the edges, the pizza is ready and can be removed from the heat.
The pizza is ready - bon appetit!
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 tough. 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 does not turn out quite the way it should turn out. 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!
Pizza was once considered a poor man's food in Italy.
Today, open pies are considered a real delicacy, and sometimes even a festive dish. There are hundreds of different fillings, but the base of all bases is the flatbread.
If you prepare the dough correctly, the pizza will be delicious with any filling. Italian chefs are specially trained in this process.
The base turns out thin, tender, and does not dry out during baking.
Let's prepare delicious pizza dough like in pizzerias in Italy?
Pizza dough as in a pizzeria - general principles of preparation
The peculiarity of pizzeria pizza dough is its elasticity. It is soft, but does not break. It is airy, but thin. You should not use classic yeast pie dough to make pizza. It won't turn out that way at all.
What is the base used for in pizzerias?
Flour. Regular wheat flour of the highest or first grade is used. Sometimes a little corn flour or starch is added, depending on the recipe.
Oil. Added in strictly limited quantities. Usually, no more than 2 spoons are used for 500 grams of flour.
Water or milk. Should be warm, slightly above body temperature.
Salt and sugar. Used for flavor and yeast activation.
Even though the pizza dough should be thin, it is still allowed to rest for 15 minutes to an hour, depending on the recipe and ingredients.
Then form a cake with your hands. But not every housewife will be able to do this, so it’s better to use a rolling pin.
When forming the base, the table is sprinkled with flour or greased with vegetable oil.
Recipe 1: Pizza dough like in the Tonkoye pizzeria
It is with this dough that the base turns out thin and crispy. Despite the presence of yeast, the cake does not rise much. These ingredients will make three slices of thin pizza dough, just like in a pizzeria for three open-faced pies.
Ingredients
250 grams of water;
500 grams of flour;
0.5 tsp. sugar and the same amount of salt;
20 grams of butter;
7 grams of yeast.
Preparation
1. Take a bowl, pour warm water, carefully pour in the dry yeast. We do not stop stirring so that they do not form lumps.
2. Add olive oil, salt and sugar. Mix everything thoroughly to dissolve the grains.
3. Now add flour, which must be sifted.
4. Knead the dough. It should be elastic. It is important to get the right consistency. If the mass sticks to your hands, add more flour. But be careful, a base made from too tough a dough will be tough.
5. Now divide the dough into 3 equal parts. Each will weigh approximately 270-280 grams. Place the koloboks back into the cup.
6. Cover with a cloth towel and put in a warm place for half an hour. If you don’t plan to bake all 3 pizzas at once, then one bun can be put in the refrigerator or even in the freezer, placing it in a sealed bag.
7. After half an hour, take the “rested” dough and roll out the cake. The Italians do this without a rolling pin, but we can use a helper.
Recipe 2: Pizzeria-style pizza dough with aromatic herbs
A recipe for aromatic pizza dough like in a pizzeria, which goes very well with tomato and meat fillings. Ideally, you will need a mixture of Italian herbs for preparation. But if you don’t have it, then you can limit yourself to a duet of dried basil and oregano, which it is advisable to grind in a mortar.
Ingredients
250 grams of flour;
120 grams of water;
15 grams of oil;
0.5 tablespoons of Italian herbs;
1 tsp. Sahara;
A packet of yeast;
A pinch of salt.
Preparation
1. You need to sift the flour directly onto the table. Now we add aromatic Italian herbs to it. If the leaves are large, then rub them with a pestle or just with your hands.
2. Dissolve salt and sugar in water, add yeast. Let the grains swell a little.
3. Make a well in the flour, pour out the liquid and knead the Italian dough.
4. Let the lump rest for about 20 minutes, divide it in half and prepare two thin pizzas. They won't turn out very big. Approximately 25-27 cm in diameter.
Recipe 3: Tender pizza dough like in a pizzeria with milk
To prepare this dough you will need fresh milk, although baked milk can also be used. It is mixed with yeast, tolerates freezing well, and after thawing practically does not change its properties.
Ingredients
200 grams of milk;
0.5 spoons of sugar;
0.5 tsp. salt;
Small packet of yeast;
400-500 grams of flour;
2 tablespoons of oil.
Preparation
1. Heat the milk to body temperature, no warmer is needed.
2. Add yeast with granulated sugar and mix.
3. Mix the eggs with the addition of salt, then combine with the milk mixture.
4. Add vegetable oil, it is better to use olive oil.
5. Sift the flour, add it to the total mass and knead the dough. You don’t need to pour it all out at once; add it gradually so as not to overdo it. The dough for this recipe will be soft, but not sticky to your hands and bowl.
6. Cover with a napkin and let stand for an hour.
7. Divide into two equal parts and use for their intended purpose.
Recipe 4: Quick pizza dough like in a pizzeria
It will take no more than 10 minutes to prepare such pizza dough as in a pizzeria. Therefore, you can immediately turn on the oven and prepare the filling. Then you won’t have time! The dough is without yeast, porosity is achieved by adding baking powder. Instead, you can use regular soda, but to prevent the finished product from acquiring an unpleasant odor, it must be extinguished with any acid.
Ingredients
1 teaspoon each of sugar, baking powder and salt;
2 cups of flour;
200 grams of water;
20 grams of butter.
Preparation
1. Sift the flour together with baking powder directly onto the table.
2. Separately mix the egg with granulated sugar and salt until the dry substances are completely dissolved.
3. Add oil.
4. Pour in warm water.
5. Make a depression in the flour slide, pour out the water with the products diluted in it and knead the dough.
6. Divide into 2 parts, roll out, lay out the filling and put in the oven!
Recipe 5: Pizza dough like in a pizzeria
One of the most common options for preparing pizza dough like in a pizzeria. The base turns out very soft and airy. The recipe is universal and can be combined with any fillings from sweet fillings to salty and spicy ones.
Ingredients
250 grams of flour;
20 grams of butter;
7 grams of yeast;
200 grams of water;
Preparation
1. Pour water (about 40 degrees) into a bowl, dissolve the yeast and salt. If compressed yeast is used, the amount must be increased by 3.5 times.
2. Pour in 5 tablespoons of flour and stir with a whisk. It will turn out to be a chatterbox. You need to cover the bowl with a napkin and leave it alone for 10 minutes.
3. Add flour, add butter, mix well. The dough should be soft.
4. Cover with a towel again and leave for 45 minutes.
5. Once the mass has risen well, you can make pizza. This amount will make 2 large bases. It is important to roll them out as thin as possible.
Recipe 6: Pizza dough like in a pizzeria with kefir
If the dough does not work with yeast or there is simply no yeast, then prepare it with kefir with the addition of soda. It also turns out thin and very similar to real dough, like they make for pizza in a pizzeria.
Ingredients
300 grams of kefir;
1 incomplete teaspoon each of salt and soda;
15 grams of oil;
As much flour as needed.
Preparation
1. Pour soda into warm kefir and mix. The mixture will begin to sizzle and foam, so do not use a small bowl.
2. Break the eggs into another cup, add salt and beat well with a whisk until a light foam appears.
3. Combine the egg mixture with kefir, add butter.
4. Add sifted flour. Knead the dough. We use as much flour as will be absorbed. The dough will be quite stiff.
5. Roll into a bun, cover with a napkin and leave for a quarter of an hour for the gluten to swell. This dough can be used immediately, but it is better to let it rest to make it easier to roll out.
Recipe 7: Pizza dough like in the Tomato pizzeria
Very tasty and aromatic pizza dough that does not crumble, is elastic and easy to work with. And, of course, it has a pleasant color, which is given by the tomato paste included in the composition.
Ingredients
20 grams of tomato paste or any ketchup;
15 grams of sugar;
300 grams of water;
A packet of yeast;
20 grams of butter;
500 grams of flour.
Preparation
1. Combine the sifted flour with yeast and salt. It is advisable to use fine extra salt.
2. Dilute tomato paste in warm water. Add the liquid a little at a time, rubbing the sauce well so that no lumps form.
3. Add sugar to tomato water, stir until dissolved.
4. Add butter, flour and yeast, make elastic dough. Roll it into 2 balls.
5. Place the koloboks in bags and put them in the refrigerator for an hour.
6. Take it out, roll it out and cook the pizza!
Recipe 8: Pizza dough like in a pizzeria with garlic
In Italy, this dough is most often combined with meat fillings. Ideally, dried and crushed garlic is used. It is simply mixed with flour. But we will do it on fresh cloves so that the process is clear.
Ingredients
175 grams of water;
2 tablespoons of oil;
280 grams of flour;
1 tsp. Sahara;
3 cloves of garlic;
0.5 tsp. salt;
7 grams of dry yeast.
Preparation
1. Pour warm water into a bowl, add salt, sugar, butter, stir everything well.
2. Now you need to chop the garlic. It is best to do this with a blender. Add the peeled cloves and puree them.
3. Add the garlic mass to the previously prepared liquid and stir.
4. Sift the flour and mix with dry yeast.
5. Pour garlic water into flour, knead the dough.
6. Cover with a towel and let sit for 40 minutes.
7. Divide into 2-3 pieces, depending on the desired size of pizza. Roll out, add filling and bake.
Don't have a rolling pin at home? You can find a worthy replacement! Take any glass bottle with a flat surface, remove the labels, wipe it clean and you're done! You can also use a roll sleeve with foil or cling film. Of course, these items are not very convenient to operate, but it is quite possible to roll out several even pizza flatbreads.
You will only get real dough if you follow the proportions of the ingredients. Do not pour oil or water by eye. The result may not be pleasing.
The longer the dough rests, the softer it becomes. Keep this in mind if you need to prepare it long before baking. In this case, it is better to add a little more flour or sprinkle the table well when rolling out the base.
Dry yeast has gradually replaced compressed yeast, as it is much faster to use, is not difficult to store, and is not susceptible to mold. But if you need to replace them with raw ones, then increase the amount by 3 times. And vice versa, if the recipe specifies compressed yeast, then when replacing it with a dry product, you need to reduce the amount.
Undoubtedly, every housewife has ever tried to make pizza at home. Unfortunately, it very often happens that achieving the desired result ends in failure, since not everyone knows how to make classic thin pizza dough. This article will help you prepare the perfect meal correctly and thereby please your loved ones, as well as amuse your “I”.
How to make thin pizza dough - top rules
The most important thing to start preparing the dough with is a good mood. By the way, this applies not only to this dish, but also to the whole process of cooking. The absence of a stressful state will definitely have a positive impact on the final result.
- Olive oil is an ideal substitute for sunflower oil, which will give the dough good elasticity and unsurpassed taste.
- To make the dough “airy”, the flour must be sifted before cooking. It is also worth knowing that when kneading, the first half of the flour is used first, and a little later the second.
- The dough needs to be kneaded until it stops sticking to your hands. If it does not tear when stretched, then the dough is prepared correctly. For elasticity, many advise adding vinegar or citric acid, and sometimes even cognac, to the dough. An acidic environment increases the viscous protein matter found in flour.
- In order for the texture of the dough to retain its tenderness, it must be rolled out with your hands and very carefully. Sprinkle the surface with flour and stretch the dough from the middle to the edges. Be sure to make the edges thicker to create sides.
- It is advisable to mix salt for dough with flour.
- To make the dough crispy, the water in which the yeast will be diluted must be heated to 38 C.
- It is recommended to combine all the ingredients of the dough about ten minutes after the yeast has been sufficiently saturated with oxygen.
- To prevent the pizza from sticking to the pan, it is pre-greased with olive oil and sprinkled with flour. But the baking sheet itself must be heated.
- Also, you need to know that there should be no drafts in the room.
For a golden and crispy dough, the oven should be preheated and the baking time should be about 10 minutes.
Thin pizza dough - Italian dough recipe
To prepare a classic Italian dough, you will need the following ingredients (for one base with a diameter of 30 cm):
- 250 g flour
- 200 ml water 15 g fresh yeast
- ¼ teaspoon salt
- 1 tbsp. olive oil
- 1 tbsp. sugar without a grain
Before you start cooking, you need to take care of choosing the right flour. Naturally, real Italian flour would be an ideal option, but if that is not available, then domestic flour with a higher protein content of at least 12% will serve as a replacement. Using regular flour will ensure that the pizza is fluffy, but in this case the goal is to make a classic thin dough.
Preparation:
- 250g of flour is mixed with ¼ teaspoon of salt, pour it all into a heap on the table, and make a hole in the center.
- A teaspoon of yeast and the same amount of sugar are poured into the water. In order for the yeast to begin its process, this mixture is infused for 10 minutes.
- After infusion, pour it into a hole made in flour, and after adding 1 tbsp. spoons of oil, you can start to slowly mix it all. You need to move carefully and from the center of the slide to the edge.
- If the dough no longer sticks to your hands and does not tear when stretched, then you can safely leave it to rise for one hour.
- If the dough has doubled in size, you need to start cutting the pizza. A cake is formed with a diameter of 10 cm and approximately 3 cm thick.
- After which it can be stretched, but only with the help of your hands. The ideal flatbread will be dough 30-35 cm in diameter with a thickness of 3-4 mm. This will become a classic Italian dough.
By the way, the Italian ritual, in which the tortilla is thrown into the air and twirled on one finger, is carried out to saturate the dough with oxygen.
Pizza dough “like in a pizzeria”
To prepare this recipe you need (including 2 servings with a diameter of 30 cm):
- Flour – 500g
- Yeast – 12g
- Sugar – 1 tsp.
- Salt – ½ tsp.
- Olive oil – 1-2 tbsp.
- Dry herbs – a pinch of basil and oregano
- Warm boiled water – 250 – 300 ml
Preparation:
- First you need a small bowl into which you pour the yeast and sugar. Pour water over it all, stir and cover with a towel, leave in a warm place for 10 minutes.
- For flour, you need a larger bowl, into which, in addition to the main ingredient, dry herbs are added. As in the previous recipe, a depression is created in the middle into which the mixture is poured, steeped to the desired consistency. A fork or whisk is used in the first stage of kneading.
- Afterwards olive oil is poured in and the dough is transferred to a wooden surface. Next, kneading continues by hand for approximately ten minutes.
- Having obtained an elastic and non-sticky dough, it is sprayed with olive oil and divided into two parts, which are placed in different bowls, covered with a towel and left in a warm place for thirty minutes.
- After the allotted time, the dough is laid out on the table and stretched by hand to the required size. When moving the pizza into the pan, pierce the dough several times with a toothpick.
Thin pizza dough without yeast
The best thin pizza dough without yeast
This recipe is my favorite and my family loves pizza with this dough. It turns out thin, but soft and with crispy sides. It compares favorably with other yeast-free recipes. Try it yourself!
Ingredients:
- sour cream - 3 tablespoons;
- eggs - 1 piece;
- flour - 1-2 cups (it all depends on the consistency of the sour cream);
- salt - 1 tsp. without slide;
- baking powder or soda.
Preparing the dough for pizza with sour cream:
- First of all, put sour cream in a bowl and add soda or baking powder, salt. Beat in the egg.
- Now it’s the flour’s turn - first add half a glass and mix. Next, add flour and mix until the dough becomes suitable for kneading by hand.
- Pour flour onto a work surface, turn out the resulting dough and knead with your hands until it reaches the consistency you need.
- For those who like thinner dough, knead it like dumplings (dense and tight dough). In this case, roll out the resulting dough with a rolling pin to the desired thickness.
- Those who like loose, slightly fluffy and soft dough and at the same time thin - knead it until it is not difficult to spread it with your fingers on a baking sheet (it should be soft, pliable, very elastic).
- Pizza with this dough should be prepared on greased parchment paper. The dough is quite soft and sticks to your hands, so when distributing it, your hands will also benefit from oil. Spread the dough in a thin layer, place the filling on top and place the pizza in the oven at 180 degrees for 20-30 minutes. The dough should become golden brown. If it is pale, leave it for another 5-10 minutes and raise the temperature to 200 degrees.
That's all, you will definitely get thin dough for pizza with sour cream, I have never had a case where this recipe failed!
Yeast-free thin pizza dough - recipe No. 1
To diversify the methods of preparing pizza, this option is extremely good, since it is often used in Italy itself.
Ingredients:
- 100 ml water
- 1.5 cups flour + flour for kneading (how much dough will take)
- 4 tablespoons olive oil
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Preparation:
- After sifting the flour, add salt and baking powder.
- In the old fashioned way, we make a hole into which we pour water and olive oil. Mix the ingredients with a spoon.
- Pour flour onto the table, lay out the resulting dough and begin to knead. You also need to knead the dough with your hands until it becomes tight.
- Roll it into a ball shape and place it in the refrigerator for half an hour.
- Next we follow the method described above.
Making this kind of dough is quite simple. It must be thin, crispy and incredibly tasty.
Thin and crispy pizza dough without yeast - recipe No. 2
Another interesting recipe without yeast dough will require two chicken eggs and half a liter of milk.
Preparation:
- In a separate bowl, mix flour and salt. Next, take a container for milk, eggs and 2 tbsp. sunflower oil. Under no circumstances should this mixture be beaten, only mixed.
- Gradually pour the resulting mass, stirring, into a bowl of flour. You need to pay special attention to ensure that the eggs are well absorbed into the flour and there are no puddles.
- After ten minutes of kneading, the dough should be perfect.
One of the features of the recipe is that the resulting dough is wrapped in a wet towel for fifteen minutes. Next is the standard rolling ritual.
Recipe No. 3
The following recipe for yeast-free dough is no less simple, but still delights with its mouth-watering results.
This requires:
- Any vegetable oil - 1/3 cup
- Low-fat kefir – half a glass
- Sugar - 2 tbsp. spoons
- Salt – 1 teaspoon
- Flour - one and a half cups
- Soda - half a teaspoon
Preparation:
- Kefir is mixed with soda and left for 5-10 minutes.
- After which, salt, sugar and vegetable oil are added to them.
- While stirring, gradually add flour (a food processor can come to the rescue). When the dough does not stick and has sufficient elasticity, its introduction should be stopped.
- It is worth remembering that too much flour will not make the dough crispy, but will make the crust very crumbly.
- After all of the above has been done successfully, the dough, under the “cover” of cling film, is moved to the refrigerator for 30 minutes.
Recipe for pizza dough with yeast - thin and crispy
To achieve the desired thin and crispy dough, you must follow the recipe below.
A large wide container is filled with warm water, in which the yeast is mixed until it is completely dissolved. Then add half a teaspoon of salt and sugar, as well as 20 grams of olive oil. Stir all this until the sugar dissolves.
Sifting flour through a sieve will not only remove excess, but also enrich it with oxygen.
If, while kneading the dough, it doesn’t want to become perfect, you can add a little more flour. But if the dough is too steep, a small amount of water and further kneading will save the situation. Having rolled the required amount of dough into a ball, wrap it in a plastic bag and leave for 30 minutes in a warm place.
Naturally, if you don’t have the ability to roll out dough with your hands, you can use a rolling pin, but it’s better to learn how to do it in the generally accepted way. Don't forget that the sides of pizzas should be about 2-3 cm.
How to make crispy thin pizza dough?
For the dough, mix yeast, warm water in the form of two tablespoons and the same amount of flour. After mixing thoroughly, cover this “creation” with a towel and leave in a warm place for half an hour. Sometimes the dough is ready after ten minutes, so it’s worth monitoring its condition.
The workpiece is poured into a hole made in flour in a separate bowl, salted to taste and about 125 ml of water is added. It is necessary to knead according to the same principles: the dough should not stick and tear when stretched. Leaving it in a warm place for about an hour, it is worth remembering that it should double in size.
The most basic goal is a crispy, delicious result. To do this, preheat the oven to about 200 degrees, and grease the mold with olive or sunflower oil. Next, the dough is laid out and rolled out, brushed with tomato sauce and placed in the oven for five minutes. After this, you can add the filling, with which the pizza remains in the oven for another twenty minutes. Due to the fact that the dough without filling has already baked a little, it will undoubtedly crunch pleasantly in your mouth.
Soft Pizza Dough Recipe
It happens that there are not many crispy lovers in the immediate environment. Or another situation: the classic dough is already a little boring and you want something a little different. A huge number of recipes are more useful than ever, because it is quite possible to make the same favorite pizza with soft dough.
For this you will need:
- Flour – 500 grams
- Egg – 1 pc.
- Milk – 300ml
- Dry yeast – 12g
- Sugar – 1 tsp.
- Salt - half a teaspoon
- Vegetable oil – 2 tbsp.
Preparation:
- A mandatory ritual is to heat the milk to forty degrees, to which yeast is added. After mixing well, leave it alone for thirty minutes. If the milk froths, then the process is proceeding correctly.
- It is imperative to remember the ritual of “saturating” the flour with oxygen. The prepared milk and egg are poured into a hole made in flour. Salt, sugar and butter are also added.
- The dough is kneaded and then covered with cling film. By the way, a warm place in which the dough should rest for about an hour may be a place next to the radiator. In this case, the dough should triple in size.
- The oven should be as hot as possible (at least 250 degrees Celsius). The iron sheet is greased with oil and also sprinkled with flour.
- After that, we place the molded large cake of dough on this sheet. With a given amount of ingredients and a small oven, this amount of dough is enough for two servings. To prevent air from escaping, the edges are not pressed.
- For the dough, a sauce is made from one teaspoon of tomato paste and one tablespoon of mayonnaise, which is used to lubricate its surface.
- For such a dough, the filling is laid out in several layers, which have a layer of grated cheese between them.
- It is baked for 6 minutes at a temperature of 250 degrees. It should be located on the top shelf. If the oven does not have such a high temperature mark, then the baking time should increase accordingly. The pizza turns out incredibly soft and filling.
As for the filling itself, there are no special rules or recommendations, since everyone makes their own ideal pizza. In this case, experiments and flights of fancy are encouraged. The key to success is the properly prepared dough itself, but what the filling will be is not so important. After all, the main thing is what? To make it delicious!
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, but soft, like in Italian pizzerias. The ideal recipe for thin pizza dough consists of a minimum amount of ingredients, the crust is prepared 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.
A quick thin pizza recipe that's ready 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 leave it in a warm place for an hour or until it triples 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. This recipe uses a light fermented milk product with a fat content of only 1%.
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 the kefir mixture into the flour and butter and 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, it is better not to roll out this thin pizza dough, but to stretch it.
- It is recommended to use the preparation within 24 hours.
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