Yeast dough for pizza: the best and fastest cooking recipes. Recipes for making quick dough for pizza with milk Instant pizza with milk and yeast

Pizza is my signature dish! I bake pizza every weekend for my beloved family, and how my children love it! For the sake of their satisfied smiles, you can try. Pizza mixed with milk and yeast is especially tender, delicious dough. The base of the pizza is soft, with a slightly crispy crust. A piece of this pizza with a juicy topping just melts in your mouth. Let's not delay and bake fragrant, delicious pizza today. A win-win option, the whole family will be delighted!

Ingredients

To make pizza with milk and yeast, you will need:

For test:
2.5 cups flour;

1.5 tsp dry yeast;

1 st. l. Sahara;
1 tsp salt;
1 glass of milk;
1 egg;
50 g butter;
3 art. l. vegetable oil.
For filling:
2-3 tbsp. l. ketchup;
2 tbsp. l. mayonnaise;
200 g fresh champignons;
200 g of ham;
4-5 cherry tomatoes;
200 g of cheese "Russian";
1 pinch of spices "Italian herbs".
A glass with a volume of 250 ml.

Cooking steps

Pour yeast, salt, sugar into flour and mix.

We heat the milk until hot.

Dissolve in milk butter, the resulting mass should not be very hot (no more than 40 degrees), because otherwise our yeast will not work.
Pour the milk with butter into the flour and beat in the egg.

Knead the soft elastic dough. When kneading, add vegetable oil a little at a time.

During this time, the yeast dough will increase well, approximately 2 times.

We divide the dough into 2 parts (from this amount I get 2 large pizzas with a diameter of 34 cm). From one part I made a pizza, and from the second part I made a "calzone" (closed pizza). We distribute the dough in a form that must first be greased with vegetable oil.

Cover the dough with a mixture of ketchup and mayonnaise.

We clean the mushrooms from the film and cut into flat slices.

On top of the mayonnaise with ketchup, spread the champignons cut into plates.

We cut the ham into sticks and spread it between the mushrooms, sprinkle with Italian herbs.

We cover the pizza filling with cheese, grated on a coarse grater.

Arrange sliced ​​cherry tomatoes on top of the cheese.

We put the pizza, mixed with milk and yeast, in a preheated oven and bake until browned (about 20-25 minutes) at a temperature of 180 degrees.

Bon appetit to you, friends!

I often cook dough for pizza on water, but since I like variety, my piggy bank is full of other options ... For example, quick yeast dough in milk is very tasty and perfect for pizza. What makes the dough fast, i.e. bakeable in just 15 minutes? This is the addition of dry active fast-acting yeast and in an amount slightly larger than usual. Sometimes it's very relevant!

The other day I look, my daughter is in a moodless mood and does not at all look like a child who wants soup for lunch before school. Then I made a quick dough, for the filling, a piece of half-smoked sausage fit and almost always grated and frozen suluguni, which is already in the freezer, I picked a little chives from the windowsill, ketchup is also at hand, i.e. always lives in the refrigerator.

My daughter is happy (that's not the right word!), went to school in a good mood.

I share the recipe.

For quick cooking yeast dough for pizza in milk, prepare the ingredients according to the list.

Heat the milk, for example, in a microwave at 900 W for 30 seconds. Then put a piece of butter in it, a little salt and stir to melt the butter.

Combine flour with sugar and dry yeast (I use yeast intended for adding to flour, but there are others - for dissolving in liquid). Stir.

Pour in milk with butter.

Stir with a spoon until all ingredients are combined.

Then knead the soft elastic dough by hand.

Cover the dough from drying out and place in a warm, windproof place. As soon as the dough shows signs of expansion, immediately start cooking from it, i.e. don't expect it to reach its maximum rise or second rise after the punch. Fast means fast.

Yeast dough in milk for pizza is ready. From the amount received, two pizzas of medium size and medium thickness were prepared, but thinner and more substantial pizzas can be prepared. Milk dough is suitable for pizza of any thickness.

To prepare this version of pizza, roll out the dough into a round billet. Transfer to a greased baking sheet or parchment paper. Brush the surface of the dough with ketchup. Then sprinkle with grated suguguni cheese, but not the whole amount, but leaving about a quarter for later. Place slices or slices of half-smoked sausage on top, such as the Krakow style. The oven should already be preheated to 220-225 degrees. Put the pizza in the oven for ten minutes, the sausage should be browned. Then remove the pizza from the oven, sprinkle with chopped herbs and the rest of the suluguni cheese and bake for about five more minutes.

From the second part of the dough, cook the same or any other pizza, there are a lot of yamkuk on the site good ideas for inspiration!

Bon appetit and good mood!

Next time, instead of heading to the pizzeria for your favorite treat, try making it yourself, and to make your pizza delicious, I offer a great pizza dough recipe for it.

INGREDIENTS

• Flour 2 cups
• Milk 0.5 cups
• Dry yeast 1 tbsp. a spoon
• Sugar 1 tbsp. a spoon
• Salt 0.5 teaspoons
• Egg 1 piece
• Olive oil 2 tbsp. spoons

First, heat the milk to about 30-35 degrees and mix it with dry yeast.

Add the egg, butter, salt and sugar to the milk mixture, mix everything thoroughly.

Now we sift the flour into a separate bowl, thanks to this our dough will become even more tender and airy.

In a bowl with flour, we begin to pour the milk mixture in small portions and knead the dough. Then we transfer it to a table sprinkled with flour, and knead for several minutes with our hands. We return ready dough again in a bowl, cover with a towel and put in heat for 1.5 hours.

After the time has elapsed, punch down the dough and put it back in a warm place for another 30 minutes. As soon as half an hour has passed, we divide the dough into two equal parts and roll them out. Well, choose the toppings for your pizzas to your taste.

Pizza is a favorite dish of any gourmet. Airy dough, cheese flowing from tomatoes, a unique filling - all this is a pizza loved by millions. Learn from our article how to cook delicious dough for milk pizza.

Milk dough is soft and fluffy. Any yeast will do. The ingredients are based on 2-3 large pizzas. The dough also keeps well in the freezer.

For cooking you will need:

• a glass of milk;
• tsp sugar and 0.5 tsp. salt;
• ½ kg flour;
• 3 art. l. vegetable oil;
• 5 g yeast;
• 2 eggs.

Dissolve the yeast in warm milk and let stand for about a quarter of an hour. After that, put sugar and a little less than a glass of flour into it. It turns out batter, which is popularly called a sponge. Leave it in a warm place, covered with a towel for about an hour.

Dough is considered ready when small bubbles appear on its surface.

Put salt into pre-beaten eggs sunflower oil. Pour the steam in there. Flour is added in small portions, and the dough is constantly kneaded at the same time. When it becomes a homogeneous plastic mass, we continue to knead, but already on the table. Ready-made yeast dough for pizza in milk should stand for a couple of hours. It should double in size before you start baking.

No added yeast

There are at least a couple of dozen recipes, but this one is considered a classic. For him you will need:

• flour - 300 g;
• egg;
• kefir - ¼ l;
• soda - 10 g;
• olive oil - 30 ml;
• salt.

Put salt, soda and oil into the beaten egg. After that, you can start adding kefir and mix everything well.

Flour is added little by little, all the while stirring in a bowl with the rest of the ingredients. The dough should be elastic and not tight.

Light and elastic dough is ready. It is rolled out in a thin layer so that it bakes well.

On sour milk

Sour milk is a versatile product for making dough. It's perfect for pizza. Let's take:

• 1 st. sour milk;
• 1/3 tsp soda;
• 3 art. l. flour;
• egg;
• salt.

Put soda in spoiled milk, previously poured into a bowl. We mix well. After the milk is slightly heated in a water bath, stirring all the time in the process. It should start to bubble. Separately, beat the egg, and pour it into the milk, stirring thoroughly all the time. Add salt, then flour. In appearance, the dough will be like pancakes.

Next, take a shape, preferably round. Lubricate it with oil, and carefully, in a small layer, pour a uniform cake. Let's start with the stuffing. Usually, this is ketchup in the first layer, then mushrooms, sausage, olives and cheese. You can choose any ingredients for the filling, at your discretion.

Quick milk pizza dough

Of course, the dough in milk is tender and tasty. There is another huge plus - it is prepared without yeast, which means it will not take much time. To prepare, prepare:

• 150 ml of milk;
• salt;
• 3 art. l. oils;
• 10 g of ripper;
• 400 g flour;

Add butter to cold milk, add a little salt there and mix everything. Mix the flour with a ripper and only then we will gradually pour it into a container with milk.

The sifted flour gives the dough airiness.

Everything must be mixed until the dough becomes homogeneous mass which conveniently rolls into a ball. After we put the resulting bun in polyethylene and place it in the refrigerator for a quarter of an hour. This amount is enough for a couple of large pizzas.

Pizza dough with milk without yeast is perfectly stored in the freezer, which is very convenient for hostesses.

Recipe without eggs

Great Recipe fluffy dough which will please everyone without exception. It also cooks fairly quickly. We will need:

• ½ kg flour;
• 1/3 l of water;
• 21 g yeast;
• 2 tbsp. l. Sahara;
• salt;
• 80 ml sunflower oil.

In warm water, previously poured into a deep bowl, dissolve the yeast, add sugar and for now 4 tablespoons of flour. We mix everything until smooth and leave it for about a quarter of an hour to stand. The yeast will begin to work, and the surface will be strewn with tiny bubbles. This is an indicator that the dough is ready.

Now we can add oil and salt to it, stir and start kneading the dough, adding a little flour. To avoid lumps, it is better to stir all the time. It will be considered ready when it acquires the shape of a “kolobok”, i.e. becomes uniform and elastic.

It turns out delicious air dough that everyone in the household will love.

Liquid base for pan cooking

Everyone loves pizza. The advantage of this type of dough is that it is not baked in the oven, but cooked exclusively in a pan. For him, you need to prepare:

• mayonnaise and sour cream 5 tbsp. l.;
• eggs - 2 pcs.;
• flour - 12 tbsp. l.;

Eggs are beaten in a bowl, mayonnaise and sour cream are added to it. Everything must be thoroughly mixed to get a mass without lumps. Then gradually add flour and mix well again. The result will be a batter, like pancakes.

The pan must be heated, greased with oil, and only then pour a uniform, not thick layer of dough. You get a crust. We put on a slow fire, and lay out the filling.

Suitable toppings for milk dough pizza

Milk pizza dough is very popular. Above we have considered different variants its preparation, using fresh milk, as well as fermented milk products. But what is the best filling to use for a dish?

The classic filling is sausage, sliced ​​​​tomatoes, as well as cheese or several types of cheese. But there may be more options.

Sausage for toppings will do any, both boiled and smoked. You can also add smoked chicken.

Instead of sausage, you can use boiled meat. Most often this chicken breast or beef. The meat is cut into strips or big chunks, depending on preference. It is boiled in salt water so that in the future the pizza does not turn out fresh.

If you are not a fan of meat, then you can replace it with seafood. Delicious pizza with shrimp or red fish.

You can also use squid, crab meat, etc. with them.

Mushrooms can also be put in any form. Mainly fried champignons. But you can replace them with pickled forest mushrooms, as well as honey mushrooms or any other that are at hand.

Cheeses, as a rule, need to be taken hard grade. These types include Parmesan, Pecorino, etc. Of the soft varieties, Mozzarella is especially popular. Cheese is the basis of pizza. You may not have sausage, meat, mushrooms, or another part of the filling, but cheese is a must. Therefore, the taste of pizza generally depends on the choice of this ingredient.

You can make your own sauce. Although if there is no time, the store is perfect. If you are a fan of spicy, then you can stop at options like Chile. In other cases, the usual classic version will do.

You can make your own sauce from tomato paste adding spices to taste. original sauce obtained by mixing the tomato base with mayonnaise. Unusual taste will give white sauce Pesto or Bechamel.

If you like pickled cucumbers, you can also add them to the filling.

If you prepare everything in advance, cooking pizza will not take much time.

Making pizza is a surprisingly simple process that does not require special skills. However, in order to bake it at home, and the same as in a pizzeria, you need to have certain knowledge on how to make pizza dough.

It is the properly prepared mixture that gives the traditional appearance and brings out the flavor of the filling.

Such a dough can be easily prepared by people who have tried their luck in culinary skills for the first time. Products are selected so that pizza pancakes are thin and without a thick rim. For cooking, you need a minimum of ingredients, while you do not need to observe great accuracy in proportions.

We will need:

• dry yeast - 4 g (approximately a third of a small package, which is most often found weighing 12 grams);
• glass of water;
• sunflower or olive oil - 1 teaspoon;
• 2 cups flour of the best grades.

This amount of flour will make four small pizza crusts.

Most of the time is devoted to preparing the base, and it must be said that in this process it is important to do everything in stages. Then baking pizza will not take much time.

Preparation of mass from dry yeast

The very first step is to soak the yeast in 1 cup warm water. The temperature of the water should not be hot or cool to the touch, as this will slow down the fermentation process. The starter is poured into water and thoroughly mixed, and then left for about 10 minutes. At this time, the selected stuffing ingredients can be cut.

After 10 minutes, add a teaspoon of vegetable oil, salt to taste to the water with fermented yeast and mix. For most people, half a teaspoon of salt is sufficient.

Next, pour 2 cups of flour into a deep bowl, make a recess in the flour so that a glass of liquid can fit there. Pour all the water with fermented sourdough into the hole, and you can start kneading.

The resulting lake in a floury environment should be gradually filled with flour lying around the edges. After all the water is filled, the flour mass should be lifted from the bottom with both hands and turned over, pressing the dry flour residues into a wet consistency. This procedure is carried out until a uniform consistency is obtained, the elasticity of which can be compared with a soft pillow.

Subsequently, the resulting mass is left to stand warm for another 10 minutes. The waiting mixture will increase in volume, so the container must be chosen 2 times larger than the resulting cake.

Wet yeast dough

Wet yeast pizza base is a little different, and it will take a little longer to come up. Such an ingredient is also called natural or live, although it is on its basis that dry species are made. In order for them to ferment faster, you should add a little sugar.

For two glasses of flour, 20-25 g of yeast (a cube the size of a matchbox floor) will be enough. They need to be placed in a small container (a cup will do), add half a teaspoon of sugar and start kneading the ingredients with a tablespoon or a teaspoon. Kneading and mixing, the mass will gradually soften. The result should be a liquid consistency, the color of coffee with milk.

Pizza with milk

On milk, pizza pancakes are as thin as on water, while the cakes will be less bland, and their edge will be able to acquire a crisp.

We will need:

• 1 egg;
• half a kilo of flour;
• 300 g of milk;
• 2 teaspoons of sugar;
• 1 teaspoon of salt;
• 10 g dry yeast or 40 gr. alive;
• butter 50 g.

If dry yeast is used, it should be mixed dry with flour. When wet yeast is used, it is diluted in warm milk before kneading.

Salt, sugar and egg are stirred in warm milk. In order for the egg to dissolve well in milk, it is better to use a fork or whisk.

Next, you need to melt the butter. You can do this in a water bath, but if you have a microwave, it will speed up the process. In order to melt the butter in a water bath, it is placed in a small dish, which is immersed in boiling water and heated until the butter becomes liquid. Now liquid butter should be poured into milk and mixed until smooth.

Flour is gradually added to the resulting milky consistency and constantly mixed until the mass becomes thick. Then the thickened dough is laid out on the table with a scattering of dry flour and kneaded to an elastic state.

Everything is almost ready. It remains only to wait until the mixture rises, and start rolling out pancakes for pizza. It is worth mentioning that in the case of dry yeast, which is also considered fast-acting, the dough rises after 10-15 minutes. And when natural ones are used, the fermentation time can take up to 40 minutes.

Kefir is a highly microorganism-rich medium capable of creating a fermentation process that makes the base fluffy. Therefore, when using kefir, yeast is not required. However, it is better to add a pinch of soda, which will lower the acidity of kefir.

Compound:

• half a liter of kefir;
• 700-800 g flour;
• eggs - 2 pcs.;
• half a teaspoon of soda;
• salt to taste (from 0.5 tsp);
• sunflower (preferably refined) or olive oil - 2 tbsp.

For cooking, salt and soda are dissolved in kefir, oil is added and eggs are beaten in, after which the liquid is shaken with a whisk. Kefir can be used of any fat content, but the mass will still turn out to be thick, and the added flour often gets lumpy. For this reason, it is better to add kefir to flour, and not vice versa.

As mentioned above, in order to prepare the base in this way, a funnel is made in the flour and liquid is poured into it. After that, the funnel is filled with flour and mixed with hands until a homogeneous consistency.

The advantage of this test is that you do not have to wait until it fits. Kefir dough initially has the necessary splendor and is ready to make pizza. However, the shortcakes, especially the rim of the pancakes, will be slightly thicker than with yeast.

When you need to quickly make pizza dough with yeast

For the quickest preparation of yeast dough, it is best to use fast-acting yeast. It is worth noting that all dry yeast that can be found on sale belongs to the fast-acting class.

Such a dough quickly becomes lush, and the whole process of making pizza lasts no more than 30 minutes. And this time is relevant if 3-4 cakes are being prepared at once. The yeast base can be stored in the refrigerator for a long time. Therefore, it is possible to cook 1 pizza and leave the rest for later. Then it will take no more than 20 minutes to cook pizza.

A few cooking secrets

There is nothing difficult about baking pizza. Any novice cook will cope with such a task. And if you also know the secrets of making dough with yeast, then the success of cooking delicious pizza secured. Here are some tips to help you do all the work without errors:

1. It doesn't matter what kind of yeast the cook will use - dry or wet, in any case, the base will have to be left in order for it to fit. When the mass lies for a long time, a crust may form on its surface, which, after mixing and rolling the pancakes, will turn into dry lumps. To prevent this from happening, it can be moistened with a thin layer of vegetable oil, and cover the container with a towel and leave until it suits.
2. The mass should be kneaded in a warm room, then the fermentation process will begin already at the time of mixing the ingredients, which will speed up the process.
3. Flour must be premium, so the dough will gain maximum airiness. You can even resort to sifting.
4. You need to pay attention to the expiration date of the yeast. The longer they are in storage, the longer the dough will rise. In the case of an expired expiration date, it may not be suitable.
5. Dry yeast gives a quick effect, but if abused, they can give a specific smell. For this reason, people with particularly pungent receptors prefer live yeast.
6. As a vegetable oil, it is better to take olive than sunflower. Olive oil will make the dough more viscous and give it a spicy taste.
7. To form pancakes, after the mass has approached, it should be done with care so that the cake remains airy. Do not stir or touch the lush mass once again so that its structure does not sit down.
8. If you grease the baking sheet with oil before baking, then the dough will not stick during cooking. Oil should be used the one that was added to the dough, so as not to spoil the taste of the dish.

Can yeast pizza dough be stored?

without losing their original palatability Yeast dough can be stored in the refrigerator for up to 2 days. If you resort to longer storage (up to 2 weeks), then you will need to use the freezer, while there will no longer be such splendor as in its original form.

To store the dough in the refrigerator for a period of a couple of days, it is better to pre-knead it to remove as many air bubbles as possible. The bubbles will feed the micro-organisms, which will lead to sourness.

Next, the dough is placed in a bag, air is removed from it and hermetically sealed. It is worth noting that the fermentation process will still take place, so it is better to leave free space in the bag. If this is not done, then there is a high probability that the package will break under the pressure of the fermenting dough, and it will leak out, staining the refrigerator.

Before preparing pizza from the dough preserved in the refrigerator, it is kneaded again and left in a warm place. Knead the dough until it becomes warm.

When long-term storage the dough also needs to be kneaded, put in a bag, and then sent to the freezer. And when the time comes to defrost it, then you need to do this without taking the dough out of the bag until it is completely defrosted.

What fillings are in harmony with yeast dough

The taste of cheese, smoked meat or sausage, notes of olives and porcini mushrooms are perfectly combined with yeast dough. Here, as they say, the taste and color. Also, do not forget about vegetables such as tomatoes, peppers and onions. However, if you cut tomatoes, you will need a very sharp knife to make the slices narrow, otherwise the thin yeast dough will not withstand heavy pieces.

As a cheese for yeast dough pizza, it is better to make assorted. Parmesan, brie and mozzarella are too stringy after being melted in the oven, while sausage and Russian cheese are weak. The combination of mozzarella or parmesan with sausage cheese produces a golden crust and a soft, moderately viscous cheese mass.

Sausages, sausages, finely chopped boiled potatoes and others are very good in recipes from yeast dough. sausages. As a substitute for tomato slices, you can use mild ketchup. Well, mayonnaise is appropriate in almost any pizza recipes.

When preparing the dough for baking for the first time, it is important to adhere to the proportions of the ingredients. The next time the pizza is cooked, the cook will already select the amount of products as he wishes, but there are deviations in proportions that can affect the appearance, taste and cooking time of the pizza:

• when there is a lot of salt, the yeast dough rises longer;
• if there is little salt, then the dough will be pale, which will be noticeable on the rims of the cake;
• too much sugar will give too fried edges;
• if the dough has little moisture, then it also burns quickly;
• when there is a lot of moisture, the cakes do not hold the filling.

However, such rigor should not be afraid. The first experience gained will immediately show what can be added more or less, and following the instructions will allow you to refute the proverb “The first pancake is lumpy”.