How to make delicious pizza dough. The most delicious pizza dough: recipe with photo

Making pizza dough is easy if you know the right recipe. On our site, a master class for beginners on cooking delicious pizza. Here it is, a simple recipe for the most correct test for thin pizza With tender crust.

Ingredients:

• water - 125 ml;
• yeast - 1.25 tsp;
• salt - 1 tsp;
• flour - 200-250 g;
• olive oil - 1 tbsp.

Cooking:

Important point- flour matters! use so much the best flour as much as you can afford. The right flour, this is of course preferably Italian, grade 00 (zero-zero). But with the right approach, the dough will be good even from the simplest flour.

First we prepare the yeast. I used regular sachets. Dilute them in 125 ml of warm water. You can also add a spoonful of sugar there, so the yeast will start working faster.

After 10 minutes, you can start preparing the dough. To do this, pour the flour into a cup (it's easier to cook and less clean up later).

First pour 200 grams, if necessary, it is better to add later than to dilute with plain water. Add a spoonful of salt. Make a well in the center of the slide and pour all the yeast liquid into it.

Mix the mixture well with a fork, and then begin to knead the dough with your hands, collecting lumps from the walls. Pass the dough between your fingers, fold over and over again.

Look here, the dough should be slightly sticky, not dry. If necessary, add flour in pinches. When the dough is sure to come together in one piece - pour olive oil evenly.

Again mix well. Do not rush to add flour, at first the dough will seem liquid / sticky, keep mixing.

And now the most important secret, keep kneading the dough. 10 minutes minimum. Just roll with your palm a little, fold in half and roll out again.

Without additional flour and other things, it will become very elastic and very smooth. Look at the photo, see how it became smooth from the previous step?

Cover with a damp towel and put in heat (possible to the battery) for 30 minutes.

After 30 minutes, the dough will approximately double in size, become even smoother and “fluffy” (airy).

Now just put it on a surface dusted with flour and roll out the future pizza to a thickness of 2-3 mm. If you like pizza with sides - just make small tucks around the perimeter. From the indicated amount of ingredients, you can roll out a pizza about 30 cm. Or a couple of small ones.

The main rule of pizza is the maximum possible temperature, the minimum time. Therefore, feel free to set the highest temperature that is available in your oven. It is best to bake on the lowest shelf - then the dough on the bottom will brown faster than the top, which is more tender due to vegetables and cheese.

Homemade pizza with smoked sausages

Ingredients:

• For the filling: 250-300 g of smoked sausages, ham or sausages (to taste),
• 200 g mushrooms
• 200 g hard cheese,
• 150 g semi-hard cheese,
• 1 fresh tomato,
• ½ onion
• fresh pepper, pickles, corn - to taste,
• mayonnaise,
• 3-4 st. l. ketchup or tomato sauce
• fresh herbs - for decoration.
• For the dough: 200-250 g flour,
• 1 st. l. olive oil,
• salt - to taste
• 1 tsp dry yeast,
• 1 st. warm water.

Cooking:

Knead the dough. Mix flour with salt and dry yeast, then gently fold in warm water, add olive oil and knead the dough.

If you overdo it with water and the dough turns out to be too liquid, add a little more flour (in moderation so that the dough does not come out hard).

Knead the dough thoroughly and let it brew in a warm place for 30-40 minutes, covering the container with the dough with a towel.

Wash the mushrooms and cut into slices of medium thickness, cut the onion and tomatoes into rings or half rings, smoked sausages into circles. If using ham, cut it into slices. Rub the cheeses on a coarse grater.

If you mix two or more varieties of cheese to taste, then your pizza will turn out spicy and original. Of course, you can use one variety of your favorite cheese.

When the dough is infused, knead it and roll out a thin pizza crust.

Please note: the pizza dough should be soft and airy, if it sticks to your hands - do not rush to add a lot of flour, otherwise the pizza base will turn out hard when baking.

Place the pizza base on a baking sheet lined with baking paper. To prevent the pizza from burning, sprinkle a little flour on the baking paper, and then lay out the dough. Wrap the edges of the future pizza nicely.

Lubricate the pizza crust with ketchup (mayonnaise, sauce) and lay out the filling. You can show your imagination and add whatever your heart desires to the pizza. The main thing is that all this is covered with cheese on top.

For homemade pizza tasty: sausages, mushrooms, onion rings, some corn, tomatoes, cheese. For piquancy of taste - pieces of pickled cucumbers or olives.

Do not forget to grease the layers of the filling with mayonnaise to make the pizza juicy. But do not overdo it with the sauce so that the pizza does not leak during baking.

Bake homemade pizza for 20-30 minutes at 200 degrees. Readiness check on the softness of the cake. Don't overcook your pizza, otherwise the dough will be too dry and hard.

Cut the finished pizza into portions, garnish with fresh herbs and serve.

Pizza Margherita

Ingredients:

• Pizza dough;
• mozzarella - 100 g;
• basil - 6-8 leaves;
• tomato sauce - 3-4 tablespoons;
• tomato - 1 pc.

Cooking:

To make pizza, use anything and in any combination. If we are not talking about Margarita, then use any products, those that remain with you after the working week. It can be pieces of meat, sausages, herbs, vegetables, cheeses, mushrooms and so on.

Set aside the dough, tomato sauce and herbs.

Now let's prepare the filling. Cut the tomatoes into thin rings. And yes, cut all the ingredients thinner - because the pizza is cooked for 3-4 minutes and we do not need semi-cooked vegetables.

But the cheese is cut into thick bars 1 cm thick. I always use Mozzarella, let's say it is a cheese that is very resistant to temperatures - that is, it melts slowly and you have to wait a very long time until it starts to boil - this is to our advantage.

When all the filling is prepared, proceed to the test. Dust the table with flour and roll the ball into a thin layer, no more than 3 mm thick.

I do this: I ran the rolling pin in one direction, turned it over, sprinkled it with flour and ran the rolling pin in the opposite direction. And so several times. So the shape will turn out round, and not elongated (if rolled in one direction).

You don't need much flour, just run a dusty hand over the surface of the dough. Next, I use a plate to make the shape of the pizza as round as possible. You can skip this step. Ready dough carefully transfer to parchment (or roll out immediately on it).

Spread tomato sauce in the center of the dough with spoons - here take any one you like best, preferably of course with herbs, garlic, pepper and quite thick, you can take tomato paste good quality. And smear it with a spoon.

If you like pizza with sides, wrap the edges of the dough around the perimeter. In any case, do not go sauce to the very edge of the pizza.

Next, randomly scatter pieces of cheese. There are two classic way- cheese on top of the entire filling and at the very bottom (on the sauce). The second option is better - the cheese, as it were, holds the filling together and connects the cake with the filling so that it does not slip.

Top with grass (half) and tomato rings. Pepper, spices and a couple more pieces of cheese on top.

Preheat the oven to the highest setting. Transfer pizza with parchment to a hot baking sheet (let it lie in the oven for 10 minutes before transferring pizza to it) and bake on the lowest shelf for 3-6 minutes.

During this time, the cake will begin to be covered with a golden crust, and the filling will be cooked. The indicator here is cheese. It begins to melt and almost loses its shape, but has not yet turned into a puddle.

Allow the finished pizza to cool slightly, literally a minute. Cut with a special knife (see photo). Do not listen to anyone, no semicircular knives, and even more so simple kitchen ones, will cut pizza so neatly.

But it is important for us that the filling does not fall apart and does not move out. I sprinkle fresh herbs on top (we did not use some). And of course, you need to eat pizza with your hands (folding the triangle in half) with good wine and loved ones!)

By the way, from the leftover dough, you can make excellent rings that will remain tasty even the next day. Since you ask for the recipe, I'll tell you, there is nothing complicated here.

Roll the rest of the dough into a ball and roll it again with a rolling pin into a layer. Here, see for yourself, the principle is like that of pies - what size you want, make such layers of dough.

I got about 16 cm in diameter. Put the filling in the center of the layer - again, anything: sauce, cheeses, herbs, meat, and so on.

And fold the edges of the dough to the center, pinching the seam. Look at the photo, everything should be clear. Bake in the same way as pizza on a baking sheet with parchment, but already on the central shelf until a golden crust appears.

Let the finished ring cool slightly and serve. In an airtight container, they will safely lie overnight. They taste slightly juicier than pizza, as the filling languishes inside the dough, which is tender inside and crispy on the outside. Really good substitute for the usual pies.

Pepperoni pizza at home

Ingredients:

• water - 100 ml
• sugar - 1 tsp
• dry yeast - 1.5 tsp
• salt - 1/4 tsp
• olive oil - 1 tbsp
• flour - 1.5 cups
• sausage "Pepperoni" - 200 gr
• Mozzarella cheese - 250 gr
• pizza sauce

Cooking:

Mix warm water and sugar. Add yeast. Leave for 10 minutes until the yeast ferments and a foam 1.5-2 cm high appears. Pour into a deep container. Add salt, olive oil. Add flour, knead the dough. The pizza dough is thick. Cover the container, put in a warm place, let the dough rise (about 1 hour).
Preparing the topping for Pepperoni pizza. Cut the sausage into slices. Mozzarella cut into thin plates (or grate on a coarse grater)

Place the dough on a floured surface, divide into two parts. Roll out into a layer 3-5 mm thick. Using a large plate (I have 25 cm) cut out a circle. Transfer the layer to a baking sheet sprinkled with flour. Smear with sauce

Throw in the mozzarella and pepperoni. Bake for 20-25 minutes at 220 degrees.

Tomato sauce for pizza

Ingredients:

• fresh tomatoes- 500 g,
• olive oil - 50 ml,
• sea ​​salt- 0.5 tsp,
• sugar - 1 tbsp. a spoon,
• garlic - 1 clove,
• basil and oregano - 0.5 tsp.

Cooking:

We clean the tomatoes from the skin and puree in a blender (you can also rub it through a grater). Transfer the puree to a saucepan, heat over medium heat, add olive oil, sugar and salt.

Cook for 10-15 minutes and stir constantly so as not to burn. Garlic is either finely chopped or passed through a press and added together with herbs to the sauce for about five minutes before readiness.

Video: quick pizza dough recipe without yeast

Despite the fact that pizza is a traditional Italian dish, it has managed to firmly enter the menu of Russians. It's hard to imagine without pizza today hearty breakfast, a youth party, a quick snack, a picnic in nature or friendly gatherings in a big company. If initially pizza was considered food for the poor, today it is a dish that is eaten with equal pleasure by both ordinary housewives and millionaires.

You can order a ready-made pizza in a cafe or buy it in a supermarket, but there is nothing tastier than homemade pizza made by yourself. Classic Italian pizza has thin crust and juicy toppings. The main components of this dish include tomato sauce and cheese, and the remaining components - mushrooms, meat, ham or seafood - are added as desired.

So that the result does not overshadow your expectations, you should remember the basic rules for making authentic Italian pizza. Pizza dough should be prepared in advance so that it has time to rise well. A longer fermentation time helps the dough increase in volume and also makes it taste sweeter. Kneading the dough should not be treated with fanaticism: this should be done only until it reaches the required consistency - it ceases to be sticky and will stretch well. Over-kneading the dough may cause ready pizza will be very fragile.

Before rolling out the dough, let it stand in a warm place so that the dough becomes soft and pliable. Some professionals believe that the pizza base should be partially cooked ahead of time. In this case, it is necessary to lightly bake the rolled dough in the oven, then put the filling on it and bring it to readiness. This is done in order to avoid overcooking the filling and burning the cheese, as the dough takes much longer to cook.

To get the perfect crispy crust, it's best to use high protein bread flour. If your goal is a pizza with a soft, fluffy base, you'll need to add more water to the dough or use less flour. Wetter dough will result in a softer crust. In this case, it is better to use flour with a low protein content.

Avoid using expensive ingredients - always use readily available ingredients for the filling, such as ham, minced meat, sausages, mushrooms, vegetables, etc. For more savings, use ingredients you already have in your fridge, like sausage left over from breakfast. The filling ingredients must be fresh. Remember that canned and wet foods tend to make the pizza look raw. To prevent this from happening, try to remove excess water from such products.

Never skimp on the sauce, as it determines the final taste of the pizza and helps to make the topping more juicy. A sauce made from tomato paste, which is almost always at hand, is undoubtedly very quick and convenient, but do not be too lazy to prepare a sauce from fresh tomatoes and spices, which can really enrich the taste of pizza. If you have good quality Mozzarella cheese, don't "bury" it under the other ingredients, but place it on top. Remember that not every filling is suitable for dough of different thicknesses. So, thin crispy dough is best suited for meat and vegetable fillings, while for multi-cheese pizza it is better to use thick crust, which will support the melted cheese mass well.

If you like juicy pizza, you can add some chopped onion to the topping. Pizza should be served as soon as it's cooked, before the cheese has set. Chilled pizza can be reheated in the oven or microwave, but freshly baked pizza is best, as nothing beats the aroma of fresh baked goods. Watch the pizza in the oven from time to time, especially towards the end of the cooking time. She can quickly go from undercooked to overcooked in these last few minutes.

Cutting a pizza with a bad knife can destroy the toppings and make the appetizer unappealing, making the pizza less appealing. In this case, it is best to cut the pizza with special sharp scissors as soon as you take it out of the oven. It is better not to hesitate with this matter, since as the pizza cools, the dough will harden and it will be more difficult to cut it. Thanks to cutting with scissors, the cheese will remain in place, and the filling will not fall apart.

The secret to a delicious homemade pizza is also in the drinks you serve with this appetizer. Be aware that overly sweet, coffee and soda drinks can overpower the pizza. best options in this case will be green tea, mineral water, tomato or Orange juice, dry wines and beer. By following all these simple tips, be sure that all your culinary efforts will not be in vain and will be rewarded with compliments and admiration from relatives and guests.

The yeast dough recipe for pizza calls for active dry yeast. Make sure the yeast is fresh and the expiration date on the packaging is up to date. You can use all-purpose flour to make the dough, but specialty bread flour contains more gluten than regular flour, making the pizza crust crispy.

Ingredients:
1.5 cups warm water
1 pack dry yeast
3.5 cups flour
2 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon sugar

Cooking:
Pour the yeast into warm water and leave for 5 minutes to dissolve. Add flour, salt, sugar and oil. Knead elastic dough by hand or with a mixer fitted with a dough attachment. If the dough seems too sticky to you, add more flour.
Brush the dough with oil, cover with plastic wrap and leave in a warm place until it doubles in size. It usually takes 1-1.5 hours. You can leave the dough for more time - this will only improve the taste of the pizza. Alternatively, you can preheat the oven to 65 degrees, turn it off, and place the bowl of dough in the heated oven, letting the dough rise.

Making pizza dough traditional way using yeast takes some time, during which the dough should increase in volume. Without yeast dough perfect for pizza when you don't have time to wait for the dough to rise. This dough is prepared very simply, and homemade pizza based on it turns out to be incredibly tasty.

Ingredients:
2 cups of flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
6 tablespoons vegetable oil

Cooking:
In a large bowl, mix all the ingredients until the dough stops sticking to the sides of the bowl. Put the dough on a greased baking sheet and form thick edges that will hold the filling. Add toppings and bake pizza at 220 degrees for about 15 minutes.

The key to a great pizza, of course, is the delicious dough. While some people prefer a soft, fluffy base, just as many people love a thin, crispy crust. Thin pizza dough means it doesn't need extra time to expand, so it's ready in just a few minutes. The dough prepared according to the recipe below has a crispy crust, but it is quite plastic.

Ingredients:
2 cups of flour
3/4 cup warm water
1 teaspoon dry yeast
1.5 teaspoons salt
2 teaspoons Italian herbs

Cooking:
Dissolve yeast in water. Add flour, salt, Italian herbs and mix. Put the dough on the table and knead a smooth elastic dough for about 5 minutes. If the dough sticks strongly to your hands and countertop, like chewing gum, add extra flour - 1 tablespoon at a time. Place the dough in a bowl and cover with a clean kitchen towel while you prepare the filling.
When everything is ready, divide the dough into two parts and form a large disk from each part. The dough should have a thickness of no more than 6 mm. To get a very thin base, the dough must be rolled out with a rolling pin. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.
Put the dough on a baking sheet lined with parchment paper. Bake at 220 degrees for 4-5 minutes. Remove the dough from the oven, put the filling and bake for another 6-8 minutes.

Pizza with sausage, cheese and tomatoes - classic recipe familiar to many. If you have practically nothing on hand, except for a piece of sausage, tomatoes and cheese, this recipe will become a real lifesaver for you. Using this recipe as a base, you can create your own version of this wonderful treat by adding mushrooms, olives, Bell pepper or corn.

Ingredients:
For test:
1.5 cups flour
2 teaspoons dry yeast
1 teaspoon sugar
0.5 teaspoon salt
1 glass of warm water
For filling:
5-7 tomatoes
200 g cheese
200 g sausage

Cooking:
Knead the dough by stirring warm water with butter, sugar, salt and yeast and adding flour at the end. Form a ball from the resulting dough, cover with a towel and put in a warm place for 15-20 minutes. When the dough has increased in size, divide it into two parts - you will get two pizza bases with a diameter of 25 cm. Roll out the dough and put it on a baking sheet.
Cut two tomatoes into slices, and chop the rest with a knife or using a blender. If you add a little hot pepper or adjika, the tomato sauce will turn out to be more spicy. Lubricate the dough with the resulting sauce.
Divide the grated cheese into two parts. Sprinkle the base with one part of the cheese tomato sauce. Put the sliced ​​sausage and slices of tomatoes. Sprinkle the remaining cheese on top and bake the pizza in an oven preheated to 180 degrees for about 10 minutes.

It is rare to meet a person who refuses homemade pizza, because homemade pizza is always delicious and every time original treat, the filling in which can be constantly varied depending on preferences and the contents of the refrigerator. We invite you to cook juicy pizza with chicken filling.

Pizza with chicken, tomatoes and ketchup

Ingredients:
For test:
2.5-3 cups flour
1 glass of warm water
1 teaspoon dry yeast
50 ml vegetable oil
1 teaspoon sugar
0.5 teaspoon salt
For filling:
200 g boiled chicken fillet
2 tomatoes
1 bell pepper
1 bulb
150 g cheese
2 tablespoons ketchup
greens to taste

Cooking:
Dissolve yeast in warm water with sugar and salt. Mix well. Gradually add flour, the amount of which depends on its quality and variety. Knead soft yeast dough. Leave the dough in a warm place until it doubles in size.
Roll out the dough in a thin layer, the thickness of which should not exceed 3-4 mm. Brush the surface of the dough with ketchup using a spoon or your hands. Put the chicken cut into thin strips, the onion cut into rings, the crushed sweet pepper and the tomatoes cut into circles or cubes. Sprinkle grated cheese on top.
Bake the pizza in a preheated oven at 190-200 degrees for about 10 minutes, until the cheese is melted and lightly browned.

Proper pizza is perfect combination dough and toppings. The recipe for pizza with mushrooms and tomato sauce is just the case. This pizza has a thin, crispy crust, right amount mushrooms and an excellent combination of spices - all these components turn an ordinary appetizer into a delicious Italian pizza that deserves compliments. It is worth noting that not a single purchased tomato sauce can compare with a homemade sauce prepared by oneself. Try to prepare the sauce according to our recipe, and you will be delighted.

Pizza with mushrooms and tomato sauce

Ingredients:
For test:
3 cups flour
25 g fresh yeast
1 glass of warm water
1 tablespoon sugar
1 tablespoon salt
8 tablespoons vegetable oil
For filling:
2 medium champignons
6 olives
1/4 cup canned corn
100 g Mozzarella cheese
For tomato sauce:
3-4 tomatoes
1 tablespoon vegetable oil
1 garlic clove
1 teaspoon sugar
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
0.5 teaspoon paprika
salt and ground black pepper

Cooking:
In a large bowl mix flour, salt and sugar. Add the yeast dissolved in water to the flour along with the butter and mix. Cover the hand-kneaded dough with a towel and let rise for 1 hour to increase in volume.
In the meantime, make the tomato sauce. Remove skin from scalded tomatoes. Rub the vegetables through a fine sieve, pass through a meat grinder or chop with a blender. Fry the minced garlic in the oil for a few seconds and then stir in the paprika and mashed tomatoes. Add sugar, spices, salt and pepper. Bring to a boil, reduce heat, cover and cook for about 10 minutes.
Preheat oven to 200 degrees. Divide the dough into 2 parts. Form each piece into a ball, then roll out into a circle about 30 cm in diameter. Put the dough on a greased baking sheet and grease with tomato sauce. Put the chopped mushrooms, chopped olives and corn kernels. Sprinkle grated cheese on top and bake for 15-20 minutes.

As you can see, homemade pizza is not that difficult. If we follow our simple advice and using only fresh ingredients, your homemade pizza is sure to be a real culinary hit. Experiment!

Pizza - italian dish– like, probably, almost everyone. But what could be tastier and more natural than homemade pizza? Made in this way, this stuffed cake can decorate even a festive table.

Despite its deliciousness, this dish is not so difficult to prepare. You will only have to tinker with the test. Of course, when too little time is allotted for cooking, the base or dough can be bought ready-made. But it's better to do it yourself.

In this article, I will introduce you several ways to make pizza dough.

But first, a few tips for preparing the dough.

• Don't have a rock? You can always find a worthy replacement in the household! Take any glass bottle with flat surface, remove the labels, wipe clean and you're done! Suitable and plastic bottle. But it must be filled with water and screw the lid well so that the water does not drip.

Personally, I used a piece of plastic pipe. I have several of them in different sizes. Very convenient, no rolling pin needed.

Use the sleeve from food film or from a roll of foil. Only it must be wrapped with the same film or wide tape if it is made of cardboard.

• The right dough will turn out only if correct proportions adding ingredients. No need to add them "by eye". The result may not satisfy you.

• The longer the dough “rests”, the softer it becomes. This must be taken into account if you prepare it long before use. In this case, you need to add more flour or sprinkle it liberally on the surface of the table when rolling out.

• In order to get pizza on a thin base, the dough must be rolled out as thin as possible, ideally - 1-2 mm. If you prefer pizza on a lush basis, then the dough needs to be rolled out a little thicker - 3-5 mm, as a result, when baking, it will increase in volume by 1.5-2 times.

• Today, when baking, we use dry, quick-raising yeast much more often, because it rises much faster, and keeps well and for a long time. But sometimes there are recipes with pressed yeast (once they were called sticks). The replacement is made 1 to 3. That is, we replace the pressed 3 part with one part of the dry ones.
• Try to cover the sauce - the base of the entire dough, then it will not be too dry around the edges.

• Three secrets of delicious pizza: good dough, delicious sauce and lots of cheese.

• And don't forget to always sift the flour!

How to knead the dough - video

Yeast-free pizza dough

Dough on the water

Products:

• a pound of good quality flour, better than baking flour;
• a glass (200 gr.) of water;
• 5 st. l. better than olive oil, but can be replaced with vegetable;
• 1 tsp topless salt;
• I usually add to this dough also Provencal herbs, but you can do without it;
• soda on the tip of a knife, quench with vinegar.

In the sifted flour (not all), put salt, seasonings and pour oil. Stir. Gradually add water, mixing well.

When all the water has been poured out, add the remaining flour and knead the dough well so that it does not stick to your hands.

Recently, for kneading all types of dough, I use a bread machine, because I don’t really like this process. And then you just upload everything. necessary ingredients, and in half an hour you get a ready-made dough of the desired consistency! You can see the options for bread machines in the verified

But if you don’t have a bread maker, you will have to work with your hands.

Put the finished dough in a plastic bag and refrigerate for half an hour.

Take out the rested dough, slightly remember it with your hands and roll it out, sprinkling a little flour.

Before putting the filling, put the dough on parchment paper and prick all over with a fork. Spray with oil and put in the oven at a temperature of 200-220 degrees for 5 minutes. Remove from oven and spread with sauce. So let it stand for about 10 minutes. After that, you can put the filling. Bake this dough for no more than 10 minutes.

milk dough

Products:

• 4 cups flour;
• 4 eggs;
• 1 glass of milk;
• 1 st. l. olive or vegetable oil;
• 0.5 teaspoon of salt;

Put the sifted flour and salt into a suitable deep container. Stir.

In another bowl, beat the eggs with a whisk and then pour in warm milk (about 30 degrees), add olive oil and mix well.

Gradually pour the contents into the flour, stirring constantly. Knead until the dough becomes elastic and no longer sticks to your hands.

Kefir dough

Products:

• 2 cups of flour;
• 1 cup of kefir, maybe not quite fresh;
• 2 eggs;
• 3 art. tablespoons of vegetable oil;
• half a teaspoon of salt;
• 1/4 teaspoon of soda (you do not need to extinguish soda with vinegar in kefir).

Pour half the flour and all the salt into a suitable bowl. Intervene.

Pour kefir into another bowl, add soda to it. Kefir from this should foam. Carefully pour it into the flour, add eggs, butter and mix it all with a whisk if there is no food processor or bread machine.

While kneading the dough, gradually mix in all the flour.

Roll the finished dough into a ball, sprinkle with flour or cover with a napkin so that it does not wind. Leave warm for 20-30 minutes.

Sour cream dough

Products:

• 2 cups of flour;
• 2 eggs;
• a glass of not very fatty sour cream;
• 2 tbsp. tablespoons of melted and chilled butter;
• 1 st. l. sugar without top;
• 1 tsp topless salt;
• baking powder or soda slaked with vinegar (on the tip of a knife).

On a suitable surface for kneading the dough, sift the flour with a slide and make a well in it. In any bowl, mix sour cream, salt, sugar, eggs and soda.

softened butter beat in a separate bowl until the color changes, gradually add it to the sour cream mixture. Mix everything well until homogeneous mass and pour into the recess of the cooked flour. Knead the dough as described in the recipes above.

Quick pizza dough in a pan with sour cream and mayonnaise

Products:

• 2 eggs;
• 4 tbsp. spoons of sour cream;
• 4 tbsp. spoons of mayonnaise;
• 9 st. tablespoons of flour with a small slide;
• half a teaspoon of salt.

Crack the eggs into a tall, wide bowl. Add sour cream and mayonnaise there. Stir with a whisk.

Add pre-sifted flour. Mix everything thoroughly so that there are no lumps. The dough turns out to be liquid so that it can be simply poured into the pan. The pan must be generously greased. vegetable oil.

Right in the pan, grease the dough with ketchup, it is very convenient to do this with a silicone brush, and lay out the prepared filling. We put the pan on the slowest fire, be sure to close the lid tightly. We fry for about 10 minutes. until cheese is completely melted.

Dough for quick pizza on kefir

Products:

• flour, about 500 gr.;
• a glass of kefir;
• 2 tbsp. tablespoons of vegetable oil;
• 0.5 tsp soda;
• a teaspoon of salt without top;
• a little less sugar.

Pour the sifted flour, salt, sugar, soda into a bowl. We mix. Add kefir. Mix thoroughly and add oil. The dough should turn out like dumplings.

After 20 minutes, roll out the dough thinly over the diameter of the pan. Place in a cold, dry skillet and place over medium heat. When the bottom of the dough is sufficiently browned, turn it over and lay out the filling.

This dough is very thin.

Yeast dough for pizza

Quick dough for pizza on the water

Products:

• 7 gr. (2 tsp without top) dry instant yeast;
• a glass of warm water (about 45 degrees);
• a teaspoon of sugar (if you like the dough sweeter, add 2);
• 0.5 - 1 tsp salt;
• 350 gr. (2.5 cups) plain flour;
• 2 tbsp. l. vegetable oil.

Activate yeast. To do this, fill them with warm water, pour sugar and let stand until they rise. It's about 10 min.

The water should be slightly warm. Nothing hot, otherwise the yeast will lose fermentation power!

When the yeast dough is ready, add the sifted flour with salt and vegetable oil to it.

Salt makes it difficult for yeast to ferment, so do not pour it into the yeast, but mix it with flour.

Mix everything thoroughly. Put the dough on the table, previously dusted with flour, and knead until it becomes homogeneous, soft and elastic. Roll the finished dough into a ball, sprinkle with flour on top or cover with a napkin so as not to wind. Leave for 20-30 minutes.

Ready-made yeast dough can be stored in the refrigerator for up to 1 week or frozen in the freezer for up to 3-4 months. It is almost ready to bake, you just need to defrost it.

Yeast dough for pizza with milk

Products:

• a glass of milk;
• 2 eggs;
• half a kilogram of flour;
• a bag of dry yeast;
• tsp Sahara;
• half a teaspoon of salt;
• vegetable or olive oil - 2 tbsp. spoons.

Activate yeast. To do this, fill them with warm milk, pour sugar and let stand until they rise. It's about 10 min.

Dough with tomato paste or ketchup

Products:

20 gr. tomato paste or any ketchup;

1 tsp Sahara;

300 grams of water or milk;

A bag of yeast;

0.5 tsp salt;

20 grams of olive or vegetable oil;

500 grams of flour.

Thoroughly mix the sifted flour with yeast.

Add a little warm water to the tomato paste or ketchup. Rub well so that no lumps form.

Add salt and sugar to the tomato water, stir until dissolved.

Pour in the oil and gradually stir in the flour and yeast. Knead the dough. We divide into two parts. We put it in packages. One part can be frozen until the next time. Another - just leave in the refrigerator for about 30 minutes.

Yeast dough for pizza with garlic

Products:

175 grams of warm water or milk;

2 tablespoons of oil;

280 grams of flour;

1 tsp Sahara;

3 - 5 cloves of garlic;

0.5 tsp salt;

7 grams (bag) of dry yeast.

It is better to use for chopping garlic, but a press is also suitable if there is no blender.

In warm water or milk, stir salt, sugar, butter. Add minced garlic to it.

Sift flour and mix with dry yeast. Water with all the ingredients dissolved in it is gradually poured into the flour, stirring well.

Knead the dough. We divide into several parts depending on the diameter of the pizza. We put the necessary ball in the refrigerator for half an hour. The rest - freeze until the next time.

Pizza recipe like in a pizzeria from an Italian chef

Enjoy your meal!

Online stores where you can buy blenders, mixers, food processors and bread machines:

• Aliexpress

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It is believed that if you do something quickly, then it is not always of high quality, but is it really so? Probably not. After all, such pizza dough options, as well as possible, refute the theory. Here, the speed of preparation and taste qualities at the highest level, and this plays into the hands of the hostesses.

It's great when there is such a recipe that allows you to quickly make the basis for a delicious pizza, no worse than in a pizzeria. After all, sometimes you need to quickly get together for a vacation and take something tasty with you, or guests suddenly appeared, and there is nothing to offer, but if there is a good basis for pizza, then all problems will be solved.

• 1 cup wheat flour;
• 3rd part of a glass of warm water;
• 1 tablespoon of vegetable oil;
• 1 teaspoon quick dry yeast;
• half a tablespoon of honey;
• salt to taste;
• dried onion (garlic) to taste.

Recipe

If you have all the necessary ingredients, then you can take the recipe and start cooking quick test from which it is easy to bake delicious pizza.

Thanks to such simple actions, we get a fairly quick and tasty pizza dough, which will take 40 minutes on the strength, if we start counting from the moment of preparation of the products to the final result. The recipe is just wonderful!

Quick yeast-free pizza dough

In addition to this option, you can try another pizza recipe and cook another one. quick dough without the use of yeast.

A set of products for cooking:

• 350 grams of wheat flour;
• 250 grams of kefir;
• 2 chicken eggs;
• 40 grams of olive oil;
• 1/4 teaspoon salt;
• 1/4 teaspoon baking soda.

Video recipe for making quick pizza dough:

Recipe

Having all the products, you can take the recipe and do everything step by step.

• Step 1. We begin with the fact that in a separate bowl we beat the eggs with salt, trying to dissolve the crystals of the latter.
• Step 2. Pour a little kefir into a large deep bowl.
• Step 3. Gradually pour soda slaked with vinegar into kefir.
• Step 4. Then, while constantly stirring, pour eggs beaten with salt into kefir.
• Step 5. Mix all the ingredients until smooth.
• Step 6 Gradually add flour. Gradually, this must be done in order to feel the consistency. You can also use a blender or mixer when mixing.
• Step 7. Lastly, add olive oil to the dough.
• Step 8. In ready-made the dough should resemble thick sour cream. Thanks to this, the dough is fluffy and airy, and it is also easy to work with.
• Step 9. Pour the resulting dough onto a baking sheet greased with vegetable oil. Next, you can lay out the filling on it and send it to the oven.

It will take us only 35 minutes to complete this recipe, which is not so much for a tasty and mouth-watering dish.

Quick yeast dough for pizza

If you have a little more time, then you can try to do and next recipe and test option.

A set of products for cooking:

• Wheat flour;
• 1 glass of water;
• 1 chicken egg;
• 4 tablespoons of vegetable oil;
• 1 tablespoon of sugar;
• 1 pack of dry yeast;
• 1 teaspoon of salt.

When you have all the ingredients, you can start to execute the recipe. But keep in mind that it will take at least an hour and a half. Let's start making quick pizza dough.

Recipe

• Step 1. In a separate bowl, break the egg and salt a little, then add sugar.
• Step 2. Add the remaining products: a little vegetable oil and yeast. Mix until everything is homogeneous.
• Step 3. Pour in water, and then add flour. You will get a smooth and plastic dough, but it should not be very thick.
• Step 4. We send the finished dough for 1 hour in a cold place or in the refrigerator;
• Step 5. We take out our piece of dough and cut it into several pieces.
• Step 6 Lubricate each part with vegetable oil. And you can add toppings.

Thus, using the recipe, we kneaded another simple pizza dough.

In addition to the speed of preparation, the recipe is also good in that absolutely any filling can be used for it: from vegetables to minced meat and mushrooms. Do not be afraid to experiment and everything will definitely work out.

Enjoy your meal!

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 incomparable homemade dough Now you can cook extremely quickly and with minimal effort. Baking a delicious pizza with sausage, ham, mushrooms, seafood, fish, cheese, vegetables or any other filling will take you no more than an hour (yeast option), and sometimes - just imagine! - only 10 minutes (on kefir, mayonnaise or sour cream). Faster is simply impossible!

In taste, such a dough almost does not lose, and in some ways it even outperforms 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 making yeast dough, if you like to cook pizza on it. Its secret is simple: the yeast fungus is activated in a sweet, warm environment (in water with honey), and then the flour gradually interferes. Everything is extremely simple - the result will please you!

How to cook pizza dough quickly and awesomely tasty - basic principles and rules

1. Traditional italian pastry, which is rightfully considered the most delicious in the world, is prepared with the addition of unrefined extra virgin olive oil ( extra virgin). Its special flavor and pleasant taste make pizza crispy on the outside and tender on the inside.
2. When adding salt to the dough, it is important to keep the proportions. If you put too much, it will not rise, as the yeast will die in a too salty environment. And if you add a little, it will stick to the palms and spread, it will be difficult to achieve an elastic structure.
3. You can also put some spices - basil, oregano, thyme, paprika, a mixture of Provence or Mediterranean herbs.
4. 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.
5. Do not add a lot of flour during the kneading stage, it is better to sprinkle a small amount on the table and knead the dough on it. If you overdo it with flour, the pizza will turn out tough.
6. The Italians say that the pizza will turn out tastier and softer if the dough is not rolled out, but gently stretched from the center to the edges into a thin cake.
7. The flour must be sifted - so the pizza will turn out more tender and airy.
8. For quick options dough preparation for yeast-free pizza usually use thick dairy products- kefir, sour cream, natural yogurt.
9. To prevent the cake from getting soggy under a too juicy filling, it must be greased with a thin layer of olive oil before baking in the oven.
10. 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:

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

Dough for homemade pizza without yeast just like in a pizzeria

List of required products:

• granulated sugar - 1 tsp;
• salt (fine or medium grinding) - 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 will we cook:

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

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

Main components:

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

Cooking sequence:

1. Pour vegetable oil into a container of a suitable volume.
2. Boil water and add a glass (200 ml) of boiling water to the oil. Mix.
3. Gradually add flour in small portions (pre-sift) and knead the dough. Knead with your hands for about 5 minutes.
4. Store in the main compartment of the refrigerator, wrapped in cling film.

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

List of required products:

• kefir (fat content does not matter) - 250 ml;
• high-grade flour, wheat - 2.5 cups (about 350 g, if measured with weights);
• 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.

Cooking order:

1. Take a deep bowl and mix all the ingredients except flour in it. Namely: pour kefir (it is better not to use cold, give it time to warm up at room temperature, taking it out of the refrigerator in advance), pour salt, sugar, soda, beat in an egg, pour oil. Stir with a spoon or, if more convenient, with a whisk.
2. As soon as the liquid is mixed with fat, and the sugar and salt are dissolved, begin to sift the flour into a 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.
3. Sprinkle the table with a little flour and lay out the dough. Continue to knead it with your hands, greased with vegetable oil. If the mass is too sticky, add a little more flour.
4. Gather the dough, put in a bowl, tighten with cling film, let stand at room temperature for 20-30 minutes. In the meantime, 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 option for yeast-free kefir dough with butter

Components:

• fatty kefir (you can store it, 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 is better to take sea salt, but table salt is also suitable) - a pinch (large);
• granulated sugar - 1 tbsp. l. (to balance sour taste kefir).

Detailed step by step instructions:

1. Melt the butter until liquid, cool to room temperature. For melting, you can use a microwave or stove - whichever is more convenient, there is no difference. Pour the oil into a mixing bowl. Add kefir there. By the way, it can be replaced natural yogurt or ryazhenka. Homemade thick yogurt is also suitable. Put soda, granulated sugar, a large pinch of salt to the liquids. Stir the components so that they connect with each other.
2. Then put the egg removed from the shell and work again with a whisk.
3. It is better to sift the flour separately, so it will be more convenient to control the portion when adding it to the main bowl. Introduce it little by little into the dough, first stir with a spoon.
4. When the mass becomes quite thick, start kneading it with your hands, adding flour, if necessary. The kneading should be fast - no more than 5 minutes, this is not a yeast dough that loves the warmth of the hands. After that, collect the mass, put it under the film and let it rest for 5-10 minutes. Ready!

Record-breaking yeast-free milk dough 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:

1. Crack the eggs into a large bowl, stir with a whisk. Add milk, butter and salt, mix thoroughly.
2. Pour soda into a bowl, stir and pour vinegar (you do not need to extinguish the soda separately). Stir again - the reaction will start, the mixture will foam.
3. Sift the flour into a separate container, start adding it to the liquid components in small portions, immediately mixing with a spoon or whisk. When it becomes difficult to mix the mass, put the dough on a table sprinkled with flour. Knead with your hands for about 5 minutes.
4. 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.
5. Take the dough out of the bag and add more flour if necessary. It will turn out elastic, soft, uniform. You can cut it into 2-3 parts, roll it out, fill it with toppings and bake 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:

1. Heat the water a little, pour about a quarter of a glass into a separate container, dissolve the honey. Add instant dry yeast to the honey water. Let the yeast saturate with water for 2-3 minutes, and then stir until smooth. Set 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.
2. Dissolve the salt in the remaining water.
3. When a foamy “dome” appeared on the yeast, sift the flour into a deep spacious bowl, make a depression in the center. Pour in the activated yeast, as well as the water and salt. Then add a spoonful of unrefined olive oil.
4. Mix all the ingredients with a spoon, and then switch to hand kneading. You may have to add a little water (literally 2-3 tbsp), since everyone's flour is different. The dough will turn out not sticky to your hands and relatively steep. After it comes together, put it on a cutting board, greased with olive oil. Grease your hands with oil and start kneading. You need to knead at least 5, and preferably 10-12 minutes.
5. The dough will become elastic, soft and quite dense. Form a ball out of it, put in a bowl or cover with a damp (not wet!) Towel and put in heat for 30 minutes.
6. Punch down the mass, knead for 2-3 minutes and put it back in a warm place for 10 minutes.
7. This amount will make 3-4 pizzas - very soft, surprisingly airy and incomparably tasty.

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

What is necessary:

• wheat flour - about 7 tbsp. l.;
• mayonnaise - about 4-5 tbsp. l.;
• eggs (not very large) - 2 pcs.;
• take some too table salt, taste;
• optionally - freshly ground black pepper and other spices, herbs.

Detailed recipe:

1. Break the eggs into a suitable container, add a little salt and spices (optional) and mix with a fork or whisk.
2. Sift flour to the eggs - about 7 tbsp. l.
3. And add 4-5 tablespoons of mayonnaise: first 4 tablespoons, and if the mass is too thick, put another 1 spoon.
4. Mix everything until a homogeneous, smooth texture and a relatively liquid consistency are formed.
5. Pour into an oiled and well-heated frying pan, spread it evenly over the bottom. Put sauce on top (you can use ketchup or another) and sprinkle with prepared filling (it turns out delicious with sausage, ham, smoked meat, fried mushrooms), grated cheese (cheese is better not to spare). Bake pizza on low heat, covered, until done.

A simple dough on sour cream - you can’t imagine tastier!

Compound:

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

Cooking algorithm:

1. After mixing the salt with the egg, shake it until smooth. It is not necessary to beat until fluffy, the main thing is to mix the protein and yolk almost to a homogeneous consistency.
2. Transfer sour cream to a separate container. Add soda or baking powder (baking powder), mix and wait until the reaction starts - the mass will begin to become bubbly, increase slightly in volume.
3. Gradually add all the flour to the sour cream, pouring a small amount at a time. Mix well to break up lumps.
4. Combine both mixtures. The dough on sour cream will turn out to be liquid, approximately like on classic pancakes. At the same time, pizza from it can be cooked in the oven, evenly distributing it on a greased baking sheet, or in a pan.

Video recipe for those who like to watch, not read

As you can see, to cook a delicious pizza, it is not necessary to dance at the stove for half a day or wait a long time for the dough to rise. Cook quickly, with pleasure and good mood!

Enjoy your meal!