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The method of making pizza is not on yeast dough. Delicious yeast dough for pizza

Hi guys!

For a long time I wanted to give you the recipe of my branded Italian pizza . But since we have never changed the filling for many years: we prefer only Margarita, I will give you a bomb recipe dry yeast dough, and with the fillings, I think you can somehow handle it yourself. Well, except that, in the end, I will share my homemade tomato sauce. It's painfully delicious and simple.

To tell you the truth, Italian pizza didn't impress me at all. Apparently, it's all a matter of habit. Or maybe the places were wrong. But in Greece, for example, I ate pizza much tastier than Italian. True, it was in Crete, and in Crete, as I said, everything is better, higher, tastier. I love this island. If you like delicious food, then you definitely need to get there by any means and tricks.

Well, here I am again distracted by my favorite topic ...

Let's get back to our Italians. But before we start making pizza, let's first deal with flour.

What flour to choose for pizza

Currently the most popular on the market is flour premium . It is low in gluten and high in starch. And this is not the best factor for yeast savory pastries. Premium flour is quite weak in order to form a dense crumb, which is what we are trying to achieve when baking bread and pizza.

To prepare perfect dough for pizza with dry yeast, I recommend using flour of the first grade. Such flour has a higher protein content, and the dough from it is soft and elastic. For a real thin Italian pizza - that's it.

I always cook pizza only from the first grade flour and it has never let me down. Unfortunately, such flour can not always be found on the shelves, but it can be ordered in online stores. I know for sure that Pudov produces such flour, they call it that - "Pizza flour".

I must say that pizza is the most frequent guest on our weekend table. It takes a minimum of time to cook it, and the taste of our pizza is better than any purchased one. But this, of course, provided that both the dough and tomato sauce we have home cooking.

Here we go?

Oh, and one more important point: every time I changed something in this recipe even one iota, the result was radically different from what was supposed to be. Keep this in mind.

From these ingredients, 2 pizzas with a diameter of 34-35 cm are obtained. We have enough for two of us, and my husband still has to work the next day. If you need more, then exactly double the proportions. Only yeast should be taken not 8, but 7 grams.

For the test we need:

flour of the 1st grade - 500 gr.
sugar - 1 tsp
dry yeast - 4 gr.
warm water - 300 ml
salt - 10 gr.
olive oil- 30 ml

Cooking method:

Dough kneading

When kneading yeast dough, the water should be heated to no more than 30-40ºС. AT hot water the yeast is dying. Those. be guided by the temperature of your body: the water should not seem to you either warm or cold.

	Sift flour into a large bowl, add sugar and dry yeast, mix thoroughly with a whisk.
	Pour warm water into a separate container and stir the salt in it. Then add olive oil and mix with water using a whisk.
	Make a well in the center of the flour bowl and pour in the water. Next to the bowl, put the flour and some water in case you need to add a little water or flour.
	Mix dry and liquid ingredients by hand and knead soft elastic dough, shifting it to a work surface sprinkled with flour.
	Thoroughly knead the dough with your hands for about 10 minutes. Generously dust the bowl with flour and transfer the pizza dough into it.
	Covering the bowl cling film and put for 2 hours in a warm place for proofing. Alternatively, you can put the dough in the oven with the light on. The oven does not need to be preheated. The main thing is that the dough does not stand in a draft.
	After the dough has doubled, take out the bowl and turn on the oven at 250ºС. We lightly knead the risen dough with our hands and roll out a thin layer with a diameter of 34-35 cm on a floured working board.
	We form small sides with our hands and transfer the layer of dough to a baking sheet.

Baking

	Spread the tomato sauce on top of the dough and send the dough to the preheated oven on the penultimate shelf from the bottom for 6-7 minutes.
	Then we take out the baking sheet, spread the cheese and whatever else you want on the dough, and send it to the oven for another 6-7 minutes.
	Serve the pizza immediately from the oven, cutting it into portions.

And final prize for the most attentive - simple recipe for homemade tomato sauce for pizza:

Grate 2 large tomatoes, 2 cloves of garlic pass through the press, add 1 tsp each. dried basil and oregano + some salt and black pepper. I put all this in a saucepan and put it on a strong fire. After boiling, I add a couple of tablespoons of olive oil to the eye and boil for about 10 minutes. But in general, the cooking time depends on the wateriness and juiciness of the tomatoes. After the sauce has thickened, it must be completely cooled. Therefore, I cook it immediately after I put the dough on proofing.

If you learn how to make this perfect dry yeast dough, you will never buy again. ready dough or pizza in the store.

Good luck, love and patience.

Everything. Bye. Bye.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Delicious pizza is always a good option for a feast, especially in a situation where guests are on the doorstep. It is important that the dough is thin, yet soft, as in Italian pizzerias. The Perfect Recipe thin pizza dough consists of a minimum number of ingredients, the crust is cooked in minutes, and the filling can be the most diverse.

Yeast-free recipe with milk

Time: 15 minutes.
Servings: 10.
Difficulty: easy.

Quick Recipe thin pizza which is prepared in just 15 minutes. Olive oil is traditionally used for cooking.

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, not sticky to your hands.
Form a thin base for pizza, put the filling on top.

Thin pizza dough with dry yeast

Time: 2 hours.
Servings Per Container: 8.
Difficulty: medium.

A small amount of dry yeast in the dough will provide minimal rise, while the cake will be soft, easy to bite off and cut with a knife. It is better to dissolve the 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, put 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, 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 put it in a warm place for an hour or until it triples in size, after which you can start forming a thin pizza.
It is recommended to bake the cake at 250°C.

On kefir

Time: 2 hours.
Servings Per Container: 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. By this recipe a light fermented milk product is used with mass fraction only 1% fat.

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, let it thaw a little at room temperature.
Send the butter to the flour, mix the ingredients with a mixer.
Mix kefir with salt and baking powder.
Pour the kefir mixture into flour with butter, start kneading the dough with a spoon.
Transfer the workpiece to a table sprinkled with flour, knead the dough well, it should be tight and elastic.
Form 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.
After that, transfer the workpiece to the table with flour again, roll out the layer, coat it with yolk if desired and lay out the filling for thin pizza.

Recipe like in a pizzeria

Time: 30 minutes.
Servings Per Container: 6.
Difficulty: easy.

A simple recipe for thin pizza dough does not take much time to cook, but it is important to let the workpiece cool well. Roll out the cake as thin as possible, counting on the fact that it will rise when baking.

On dry yeast, which will not take much time from the hostess. it classic version recipe for the right Italian dough.

Ingredients:

dry yeast - 5 g;
water - 1 glass;
flour - 2 cups;
sunflower oil (or olive) - 1 tbsp. l.;
salt - added to taste.

Cooking method:

Cooking time takes approximately 15 minutes.

So, pour flour into a deep bowl and add yeast there. We mix.
Then we add water. It can be slightly warmed up so that it is warm, but not hot.
Add butter and begin to knead the dough until it stops sticking to your hands (if necessary, add more flour).
Quick and tasty dough is ready!

Makes four small thin pizzas.

Quick and tasty dough with live yeast

This recipe is perfect not only for pizza, but also for various pies. The dough is soft and very tasty. Prepares quickly and easily.

Ingredients:

raw yeast - 25 g;
flour - 500 g;
vegetable oil - 1 tbsp;
water - 1.5 cups;
salt - about 1 tsp;
sugar - 1 tablespoon without a slide.

Cooking method:

Warm up the water slightly. Add sugar and yeast to one half of the water. Leave for a few minutes to completely dissolve the yeast.
In the remaining water, add salt and vegetable oil (you can add olive oil).
Pour the flour into a separate container, add the dissolved yeast there and mix thoroughly.
Add the remaining water with salt and oil.
Knead the dough. It should be soft without sticking to your hands.
Cover with a towel and leave for 2 hours in a warm place.

This dough will make two pizzas with a diameter of 30 cm.

Pros and cons of yeast

Dry

Minuses:

the dough on them rises more slowly, because. dry yeast is less active. Due to strong drying, part of the yeast is destroyed.
after kneading the dough, there will be no re-growth.
they say that dry yeast is more harmful - partly yes. Not all yeasts have rehydrants added.

Pros:

dry ones are easier to store. Their shelf life can be up to two years；
useful for anemia and to strengthen the immune system;
no bad smell；
they contain a lot of protein.

live

Pros:

provide rapid maturation of the dough, its tenderness and splendor；
short fermentation；
no foreign matter；
low cost.

Minuses:

abundant foaming；
storage needs low temperature；
specific smell.

What else can you quickly and tasty cook the base on?

There are several other types of cooking.

From such a dough, pies are very tasty. They become soft and very fluffy.

Ingredients:

milk - 200 ml;
yeast - 20 g;
sugar - 2 tablespoons;
salt - 1 tsp;
vegetable oil - 3 tablespoons;
flour - 500 g;

Cooking:

Warm up the milk and add yeast first, then salt and 4 tbsp flour.
Mix everything thoroughly until homogeneous mass and leave the mixture for 20 minutes.
Then add oil and gradually stir.
The tesla should be soft and not sticky to your hands. We leave it for an hour in a secluded place.

The dough is quickly kneaded. It becomes plastic and pliable. Baking from it turns out very magnificent.

Ingredients:

dry yeast - 11 g;
kefir - 1 glass;
sugar - 1 tbsp;
salt - 1 teaspoon;
refined oil - 100 ml;
flour - 3 cups.

Cooking:

Kefir must be heated to 35 degrees.
Add salt and sugar, pour in the yeast and mix everything thoroughly. Pressed yeast can also be used here.
Add a little flour, mix with a whisk and leave for 5-10 minutes.
Then pour in room temperature oil.
Gradually add the remaining flour so that no lumps form.
dough.

Conclusion

A variety of recipes for making dough gives you the right to choose the most suitable and interesting. Picking up the right recipe for your pizza, you can start cooking it. The main thing is not to forget to add yeast. Which is better - you choose. Enjoy your meal!

Hot pizza in the morning cheese crust will please a husband who has come out of the shower (you just need to know the recipe quick test for pizza - and now you, as the most skilled sorceress, are ready to conjure a delicious breakfast!). At lunch, colleagues will delight in a hearty Marinara or classic Margarita, which you will share with everyone working with you in the same office (homemade pizza on a thick fluffy dough and after warming up in microwave oven tastes great!) 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 during a break between trainings, a meeting with friends, a picnic in nature - pizza is appropriate everywhere, desired everywhere and needed everywhere.

Surely you have your own proven pizza dough recipe that you use year after year: it does not let you down, suits you completely and does not force you to go online before every dinner to find something suitable. Of course, in this case, you are unlikely to be interested in any other option - and yet ... do not pass by! New recipe is always a chance to gain useful experience and record it in your personal cookbook even more good way preparing the usual food.

Not many realize that the secret delicious pizza lies in a successful test. You can experiment with fillings 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 not tasty, you will never get a delicious pizza.

Let's talk pizza dough, shall we?

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 eminent restaurants and which is most often resorted to in standard recipes. Pizza is a folk and simple food, and therefore should not be prepared technically difficult or problematic. What's more, it doesn't include ingredients that are hard to find, cost a lot of money, and can't be found in the corner store. The basic ingredients 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 of water;
1 tsp yeast;
1/4 tsp salt;
1 st. l. vegetable oil.

Dissolve yeast in warm water, add salt, oil. Gradually adding flour, knead a soft, not sticky, elastic dough. After the dough is ready, do not be lazy to additionally knead it on the table by adding one or two tablespoons of flour: yeast dough loves affection, and three "bonus" minutes of attention that you give him will only improve the quality of the finished dish.

Cover bowl with a tea towel and set aside in a warm place until doubled in size. After that, the dough can be kneaded and start molding the pizza.

The most common yeast dough for lush pizza

The first secret of a successful pizza on a magnificent basis is that the dough for preparing this option is rolled out a little thicker than for a thin one. The second secret is slightly different proportions of flour-water.

Ingredients:

225 ml of water;
300 g flour;
1 tsp yeast;
1/3 tsp salt;
2 tbsp. l. vegetable oil.

Pour dry yeast warm water and wait until they start to "play". After that, add salt, add vegetable oil (olive - ideal, sunflower - acceptable). Gradually adding flour, knead a smooth, pleasant, not sticky dough. We leave it in a bowl covered with a towel for 1-1.5 hours before rising (the time depends on the air temperature in the room and the quality of the products). After doubling the dough, we cheat and proceed to collect the pizza.

Pizza dough without yeast

Many housewives, for one reason or another, are looking for good recipe yeast-free dough for pizza. Some do not perceive yeast as healthy food, this product is contraindicated for others, and still others simply do not have enough patience and time to wait for the yeast dough to rise. Exit - dough without yeast. Crispy, dry, thin and very tasty.

Ingredients:

2 cups of flour;
0.5 cups of milk;
1/2 tsp salt;
1/2 tsp soda;
2 eggs;
3 art. 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 a homogeneous sticky substance. Put the spoon aside, grease your hands 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 let it rest for 15 minutes. After that, you can work with the test.

Kefir pizza dough recipe

Kefir dough is loved by those who prefer quick options cooking pizza - no need to knead for a long time, no need to wait for the rise and proofing. Another significant plus kefir dough- banal disposal of leftovers: it often happens that a glass of kefir remains in the package, which no one wants to drink anymore. The expiration date is about to expire, and a new portion was bought on the way home fermented milk products. Throwing away the leftovers just like that - the hand does not rise, which means that you need to come up with something that will allow you to use them without forcing your family to drink kefir that has stood in the refrigerator for several days. Exit - kefir dough for pizza, classic or, for example, such non-standard as.

Ingredients:

1 glass of kefir;
2.5 cups flour;
10 ml of 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 pour 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 to be “clogged” and tough. After all the ingredients are mixed, with your hands dipped in vegetable oil, spread the dough into a well-oiled form and spread evenly. Then you can work with the filling.

Pizza dough with sour cream

Perhaps, among all 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 a wonderful pizza base ready - tasty, tender, not dry and not hard. Great option! Of course, a real pizzaiolo will most likely just faint if you show him an indistinct mass without yeast, which we will call sour cream pizza dough. We will not irritate him - we will agree that officially cooking masterpiece on liquid sour cream dough We'll call it an open pie, but among ourselves we'll still 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. Pour in the flour and knead with a few sharp movements a homogeneous lumpy dough. We spread it in a well-greased form, level it with a spoon. You can work with stuffing.

Cottage cheese pizza dough

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 of cottage cheese;
1 egg;
50 g butter;
1/2 tsp salt;
1/2 tsp soda;
1.5 cups flour.

Grind cottage cheese with an egg, add soda, salt and softened butter. Gradually adding flour, knead a soft dough. It may slightly stick to your hands - try to limit yourself to the specified amount of flour so as not to "hammer" the dough and make it tough. To spread the dough on a baking sheet, line it with baking paper, lightly grease 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 spread the filling.

Yeast puff pastry for pizza

And this is the most time-consuming of all the above pizza dough recipes. Obviously, no one will cook this every day, but sometimes you can treat yourself to a wonderful puff pastry with yeast - it is soft, and crispy, and tender, and solid 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 flour on a coarse grater, mix just as quickly until crumbs are obtained.

After the yeast starts to “play”, add the egg, stir well and pour into the flour mass. We stir without fanaticism, if necessary, add another spoon or two of flour, collect the dough into a ball and, covering the bowl with cling film, hide the dough in the refrigerator for 1.5-2 hours. After that, 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.

Beer mixed with melted butter, add salt and soda. We mix in the flour - you should get a soft, not sticky dough, very pleasant and tender. We roll it into a thin layer or stretch it with our hands and fill it with stuffing.

Pizza from ready dough

An option for the lazy, busy, in a hurry and who hate to "play" with the dough, but who love to eat deliciously - pizza on the purchased puff pastry, fresh or yeast. Defrost, put on a baking sheet, distribute 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 full confidence.

5 Cooking Tips delicious dough for pizza:

It seems to many that the unfortunate half a spoonful of salt in the dough is not felt at all and is not felt, so you can just forget about them. Blasphemous mistake! Salt balances the taste of the dough, enhances what needs to be strengthened, so in no case should you count on the fact that the salinity of the finished dish will even out with the help of the filling and ignore the addition of salt to the dough.

Having stuffed your hand and trained, proceed to aerobatics - do not roll out the dough with a rolling pin, but gently stretch it with your hands. Pizzaiolo shows that prepare treats for you by beautifully tossing dough in the air are not only part of the cooking show. It is also a completely justified way of cooking. perfect pizza: it does not tear delicate yeast fibers, provides a soft and pleasant dough structure.

A common mistake that a generous Slavic soul makes when preparing pizza is a thick, thick layer of toppings. We conscientiously forget that we are not preparing open pie, namely pizza, and we strive to impose more toppings, believing that, since we are preparing for ourselves, there is nothing to be greedy. However, the reality turns out to be different - and the pizza does not come out quite the way it should turn out. Perfect option: in the finished dish, both the filling and amazing must be felt tasty base. Do not forget about this, laying out the next time 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-fired oven, which provides a dry and very good heat. To get closer to a similar picture at home, set the temperature control in your oven to at least 220 degrees.

For the same reason as described above, it is worth spreading the dough not on a cold metal sheet, but on a well-heated surface. To do this, hold 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!

Heat the butter in the microwave until liquid, let cool slightly.

Whisk the eggs into the oil

add sugar and salt, mix.

Pour water into the resulting mixture and mix with a fork until smooth.

In another bowl, add 2 cups flour and yeast.

Thoroughly mix the flour with yeast, then pour in the mixture of butter and eggs.

Mix everything together until smooth and pour in 3 tablespoons of vegetable oil.

We begin to knead the dough, it should turn out to be quite homogeneous and soft in consistency. If the dough sticks a little to your hands, then gradually add flour (0.5 cups will be just right). Let the dough rise in a warm place for 1 hour, during which time it will double in size.

We distribute the dough with our hands according to the size of the form, sprinkling flour on top of the dough.

Put chopped mushrooms on top (for this pizza I used oyster mushrooms, which were previously boiled for 10 minutes in salted water and frozen in the freezer). If the mushrooms are frozen, they must be thawed and excess moisture squeezed out. canned mushrooms easy enough to cut.