EntranceJellied pizza in the oven with mayonnaise. Mayonnaise batter for pie and pizza - one minute baking! Recipes for easy-to-make batter for pies and pizza with mayonnaise
Pizza is loved by almost everyone: both adults and children. This delicious dish with sausage, sauce, sweet peppers, mushrooms and other ingredients, which came to us from Europe, is served in many establishments, delivered to your home and is not so difficult to cook on your own at home. Moreover, the dough for the base can be bought at the store or made by yourself with several different ways. One of them - on mayonnaise - is considered the fastest.
mayonnaise pizza dough recipe
Pizza dough with mayonnaise is very easy to prepare, especially if you have all the necessary ingredients on hand. The main advantage of recipes with photo and video instructions is that you can use a product that has passed its expiration date for cooking, so do not rush to throw away a spoiled product. There are several options: with or without yeast, with sour cream and milk.
Dough liquid on mayonnaise
- Time: 10 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 328 kcal / 100 g.
- Purpose: snack.
- Cuisine: international.
- Difficulty: easy.
With this recipe, you can cook pizza on a magnificent basis, and remembering the multiplicity of ingredients due to the absence of fractional parts is easy. As you knead the ingredients, you should have a consistency similar to pancake mix. During baking, the base will rise slightly, become porous, and the edges will crunch. It is better to knead the batter for pizza on mayonnaise by hand using a whisk or fork. Spread any juicy toppings you want.
Ingredients:
- eggs - 2 pcs.;
- mayonnaise - 3 tbsp. l.;
- vegetable oil (olive) - 1 tbsp. l.;
- flour - 1 tbsp.;
- salt - a pinch.
Cooking method:
- Whisk eggs with salt, add sauce to them, mix.
- Pour in the oil.
- Gradually stir in the flour until the mixture becomes thick, like sour cream. If necessary, add as much flour as needed.
- Pour the pizza dough on mayonnaise without yeast into a baking dish, put the filling on top and bake until the base is ready.
With sour cream and mayonnaise
- Time: 10 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 330 kcal / 100 g.
- Purpose: snack.
- Cuisine: international.
- Difficulty: easy.
Another way to prepare a liquid base is with the addition of sour cream. Its consistency practically does not change, but the taste is slightly different. The base is lush and tasty, if desired, you can add Provencal herbs, basil or fried onion to taste. For this recipe, sour cream, which is already slightly spoiled, is quite suitable. Such fast pizza on mayonnaise in the oven or directly in the pan.
Ingredients:
- sour cream - 2 tbsp. l.;
- mayonnaise - 3 tbsp. l.;
- eggs - 2 pcs.;
- flour - 1 tbsp.;
- soda - 1 tsp;
- salt - a pinch.
Cooking method:
- Whisk together all liquid ingredients, baking soda and salt.
- Gradually add flour until the mixture becomes like thick sour cream. More flour may be needed.
- Put the dough from the mayonnaise for pizza in a pan, greased with oil. Spread the filling on top.
- Fry over medium heat under a closed lid until cooked.
with yeast
- Time: 2 hours.
- Servings: 10 persons.
- Purpose: snack.
- Cuisine: international.
- Difficulty: medium.
The classic pizza base is made with yeast, but a variation with mayonnaise sauce can also be made with this ingredient. It takes much more time to cook than with previous recipes, but it will be difficult to distinguish your pizza from Italian, because the base can be rolled into a thin layer. If you like the American version of pizza, then roll it out to a thickness of 0.7 mm.
Ingredients:
- water - 1 tbsp.;
- mayonnaise - 5 tbsp. l.;
- salt - 1 tbsp. l.;
- sugar - 1 tbsp. l.;
- flour - 2-3 tbsp. or more;
- dry yeast - 1 tbsp. l.
Cooking method:
- First, put the dough: yeast, salt, sugar and a tablespoon of flour, pour warm boiled water, mix and leave for 15 minutes to ferment.
- As soon as the foam appears, start kneading the dough, gradually adding flour and sauce. You should get a cool, but gentle and elastic dough that won't stick to your hands.
- Remove the finished base for an hour in a warm place so that it rises. Then knead again and leave to rise again.
- Divide the resulting mass into two parts: from them you can cook two pizzas or remove the excess in the refrigerator.
- You need to roll out the base with a rolling pin on the table. Then resort to stretching with your hands already on the baking sheet.
- The base with the filling is baked in the oven for 15-20 minutes at a temperature of 250 degrees.
On mayonnaise with milk
- Time: 10 minutes.
- Servings: 5 persons.
- Calorie content of the dish: 300 kcal / 100 g.
- Purpose: snack.
- Cuisine: international.
- Difficulty: easy.
Another recipe for quick pizza in a pan includes milk. The base is soft and airy. For cooking, you need fresh milk, but you can take any sauce. If you have large eggs in stock, then take one, but if you have small ones, then you will need 2 pieces. It is best to choose mozzarella cheese for the filling, which will spread over the entire surface of the base in a thin layer.
Ingredients:
- egg - 1-2 pcs.;
- mayonnaise - 4 tbsp. l.;
- milk - 4 tbsp. l.;
- salt - a pinch;
- flour - 6 tbsp. l.
Cooking method:
- Mix all the ingredients into a mass similar in structure to the mixture for pancakes.
- Pour on hot pan and fry under a closed lid for 5 minutes until it seizes.
- Pour in the filling and continue cooking until the cheese has spread and a crust has appeared.
Pizza. Not only Italians will salivate from this word. Popular open pies conquered the whole world and they are cooked in almost every home. And if yeast dough requires certain knowledge and skills, then the insipid does not need anything! All that is needed is just to mix the products in certain proportions.
Pizza dough without yeast - general principles of preparation
For yeast-free dough sifted wheat flour is used. Bran can also be added to it, corn flour. For fragrant bases, put dried Italian herbs, tomato paste or spinach puree. It all depends on the recipe.
What else is put in the dough:
Liquid: water, milk, dairy products.
Spices: salt, sugar, aromatic herbs and spices.
Eggs are raw, sometimes cooked without them.
Oil. Always added. Ideally used olive oil, but you can take another.
Soda and baking powder are faithful companions of yeast-free pizza dough. It is they who do not allow baking to become hard and dense after cooking. Just a few grams of soda or baking powder added to the dough completely changes its structure. These ingredients are not to be missed!
Yeast-free dough for pizza, after kneading, be sure to leave it to lie down. This gives the mass elasticity, facilitates the formation of the base. An exception is liquid types of yeast-free pizza dough. They can be used immediately after kneading.
Recipe 1: Pizza Dough Without Yeast in 5 Minutes
To prepare this yeast-free pizza dough, you only need 5 minutes of time and 3 products. No spices are needed. The dough is suitable for both oven and quick options in a frying pan.
3 spoons of mayonnaise.
1. Break the eggs into a bowl, beat with a whisk for a minute.
2. Add mayonnaise, beat together for another minute.
3. Pour the flour, mix well and you're done! It took not even 5 minutes, but much less.
If the mayonnaise is liquid, then you can add more flour. The consistency of the mass should be like thick sour cream. The dough is simply poured onto a baking sheet or pan, leveled with a spoon and the filling is laid out. It is not necessary to press the products so that they do not fall inside.
Recipe 2: Yeast-free kefir pizza dough
To prepare this pizza dough without yeast, you can use not only kefir. Yogurt, fermented baked milk and even sour cream are also suitable, but it will have to be slightly diluted with water. From this calculation of products you get 1 large pizza on a thin base.
100 grams of kefir;
0.5 tsp baking soda;
20 grams of vegetable oil;
1. Kefir should be warm, so it is better to warm it up, you can use the microwave. Pour into a cup.
2. Add soda, mix, wait until the reaction passes.
3. Add a pinch of salt.
4. We put a raw egg, stir.
5. Pour in the oil. Olive oil is best for pizza. But if it is not there, then you can use any other.
6. Pour flour, mix. Flour will take about 450 grams. The dough should turn out cool, we roll 2 koloboks out of it.
7. We put our pieces back into the cup, cover and let it lie down for half an hour. Then roll out with a rolling pin and cook 2 large pizzas.
Recipe 3: Pizza dough without yeast in milk with cornmeal
Kneading yeast-free pizza dough with fresh milk differs from the recipe for kefir and others fermented milk products. For splendor and porosity of the mass, baking powder is used. And cornmeal gives a special taste and color to the base. If not, you can take corn grits and grind in a coffee grinder.
0.5 cups of cornmeal;
120 grams of milk;
1.5 cups wheat flour;
1 incomplete tsp salt;
10 grams of baking powder;
20 grams of oil.
1. Mix both types of flour and baking powder. Sift it all into a large bowl, in which we will knead.
2. Separately break the egg. If it is small, then we take 2 pieces.
3. Put salt in it, beat with a whisk for half a minute. Add oil.
4. We heat the milk, pour it into the egg mixture, shake it all together with a whisk.
5. Now pour the liquid into the flour mixture with the ripper. We knead. It is very important to knead this dough well, it will take at least 10 minutes. If it remains sticky, add more flour.
6. Let the elastic and soft lump lie down for a quarter of an hour. Then we divide in half and cook 2 large pizzas, but you can make many small ones.
Recipe 4: Yeast-Free Vinegar Pizza Dough
This is a pizza dough without yeast and without eggs. However, it turns out quite soft, tasty, and all thanks to the addition table vinegar. The recipe will help out when there is nothing at home, but you want to cook pizza. We take 9% vinegar.
20 grams of oil;
80 grams of water;
1. We take boiled water, cooled to a warm state. Dilute salt in it, add vinegar and oil. Shake with a spoon.
2. Sift the flour, add the prepared liquid with vinegar.
3. Knead. The mass will turn out not very pretty, bumpy. It's okay, that's how it should be.
4. Put the bun in a bag and forget about it for half an hour.
5. We take out already smooth, beautiful dough.
6. Roll out a large circle, lay out the filling and bake pizza!
Recipe 5: Real Italian Pizza Dough Without Yeast
If you strictly follow the technology for preparing this yeast-free pizza dough, then the result will exceed all expectations. Try not to deviate from proportions, it is better to use scales. And then you will definitely get a real pizza.
500 grams of milk;
10 grams of salt;
30 grams of oil;
flour (as needed)
1. Break the eggs into a bowl, mix.
2. Add salt, butter, milk. Mix again. In no case should you beat the mass so that bubbles do not form on the surface. Just stir to combine all the ingredients.
3. Sift the flour, send it to the liquid. We make a cool dough, like on dumplings.
4. Wet in cold water kitchen towel, wring out.
5. We wrap our bun in a damp cloth, put it on the table.
6. After half an hour, remove the towels, divide the mass into several parts.
7. Now we roll each lump thinly and you can collect the filling.
Recipe 6: Yeast-free pizza dough in a pan
This dough is a real find for those who do not have an oven or do not want to turn it on. Prepared on a mixture of mayonnaise and sour cream, and quickly enough. The pizza is soft and tender, you can use any filling. The amount of flour is adjustable in density, since sour cream and mayonnaise are different.
4 spoons of sour cream;
3 spoons of mayonnaise;
2. Add eggs, salt, beat for a minute with a whisk. You can just poke with a fork.
3. Add 10 tablespoons of flour. Mix again.
4. We evaluate the density of the dough. It should be a little stronger than on pancakes. If it's runny, you can add more flour.
5. Pour the dough into a greased pan. Smooth out with a spoon. Gently apply ketchup or any other sauce, spread the filling, close the lid and send to the stove. We set the fire small.
6. After 10 minutes, you can see if the edges of the pizza have browned. Extend the time if necessary.
Recipe 7: Yeast-free pizza dough with cottage cheese and sour cream
A feature of the pizza dough without yeast on cottage cheese is its extraordinary tenderness, it just melts in your mouth. Cottage cheese is better to use soft. We increase or decrease the amount of flour, depending on the moisture content of the cottage cheese and the thickness of the sour cream.
200 grams of flour;
200 grams of cottage cheese;
50 grams of sour cream;
20 grams of oil.
1. Rub the cottage cheese with salt until smooth. If large grains remain, then you can grind through a sieve or use a blender.
2. Add the egg, mix.
3. If the sour cream is sour, then put soda into it, mix it and thereby quench it. If it is sweet, like cream, then we extinguish it with vinegar or diluted citric acid. You can just take citrus juice.
4. We connect curd mass with sour cream.
5. Add vegetable oil, flour, knead for 5 minutes.
6. We form a bun, cover it with an inverted cup and leave it on the table to lie down.
7. After half an hour, roll out the layer and cook pizza. This amount is enough for 2 pieces.
Recipe 8: Yeast-Free Pizza Dough with Provence Herbs
With this test, you can prepare a fragrant and very delicious pizza. It is suitable for any fillings: meat, fish, vegetable, cheese. Prepared on the basis of kefir with baking powder. Provence herbs are added. But if they are not, then you can take a mixture of any available: oregano, basil, dill, rosemary.
200 grams of kefir;
300 grams of flour;
1 tsp provencal herbs;
1 sachet of ripper;
20 grams of oil, preferably olive.
1. Combine warm kefir with egg and salt, stir with a spoon or whisk.
2. Pour the Provence herbs into a mortar, rub with a pestle. Of course, it's easier to use a coffee grinder, but we don't need powder. Herbs must be visible.
3. Combine the flour with the ripper, sift.
4. Add the grated Provencal herbs to the flour.
5. We combine the liquid mass with flour, we begin to knead the dough. As soon as it gathers, pour in the oil. We knead for another 5 minutes, form a lump, put it in a plastic bag.
6. Let the workpiece rest for 20 minutes and you can start cooking pizza!
Wanna cook unusual dough with beautiful color and taste of tomatoes? Add a spoon when kneading tomato paste and mix according to the recipe. It might take a little more flour.
If you are a big pizza lover, then take care of yourself in advance! On your day off, mix different test, roll into balls and freeze. And then cooking pizza will not take more than 15 minutes. All week you can cook it for breakfast, lunch or dinner, experiment with fillings. fresh pizza always tastier than yesterday's bread.
Italians never use a rolling pin to roll with their hands. They deftly make a thin and round cake even from the tightest dough. But we're not Italians, are we? If you can't stretch the dough evenly, use a rolling pin instead. And if not, then take a glass bottle.
Baking soda and baking powder are interchangeable, but not quite identical. The baking powder allows you to get a finer and more uniform porosity in flour products. When using soda, the pores in the crumb are different.
Cooking pies or homemade pizza does not take much time if there is a simple and simple recipe in the piggy bank quick test on mayonnaise. It can be kneaded in a few minutes and sent to the oven or slow cooker.
Mayonnaise batter for pie and pizza - general principles cooking
To prepare batter, you can use any purchased or homemade mayonnaise. Despite the fact that it already supposedly contains eggs, they need to be introduced additionally. They will make the crumb elastic, collect all the ingredients into a single mass. Whisk the eggs before mixing with the rest of the ingredients. Pieces of protein should not be. Next, add mayonnaise to them.
What else can be in the test:
Salt, sugar;
Sour cream;
Flour, starch.
Often, baking soda or special baking powders from sachets are added for loosening. Mayonnaise is based on fats, so if oil is added additionally, then in a small amount.
Since the dough is liquid, it is convenient to make it with a whisk or a mixer. Take a tall bowl right away so that accidental splashes do not scatter. You can use the dough immediately after kneading, which usually does not take more than five minutes. But still, it is better to let the mass stand on the table for a while so that the flour absorbs moisture and gluten swells.
Quick batter for pie and pizza with mayonnaise
Mayonnaise batter recipe. It can also be used for a pie, but in this case, proportionally increase the number of products.
Ingredients
Two eggs
Three full spoons of mayonnaise;
A glass of flour (may take a little more);
A spoonful of butter;
0.3 tsp ripper;
Cooking
1. Break into a bowl chicken eggs. If they are small, then you can take one more.
2. Add salt to the eggs, stir with a whisk and spread the mayonnaise. Whisk until smooth.
3. Pour the cultivator into the flour, stir separately, then pour into the dough. Mix and add a spoonful of vegetable sunflower oil. Let's look at the consistency. We bring to the density of good rustic sour cream.
4. For pizza, pour the kneaded dough immediately into a greased form, stretch the layer with a spoon, grease the base with ketchup or other sauce, lay out the filling, and send it to bake.
5. For a pie, you can fill the filling with dough on top or lay it between layers. It's better to make a double batch.
Liquid dough for pie and pizza on mayonnaise with kefir
One of the most successful options for batter for pies and pizza on mayonnaise. In addition to kefir, you can take yogurt for kneading. This dough turns out quite a lot, enough for a pie or two medium-sized pizzas.
Ingredients
280 grams of kefir;
Five tablespoons of mayonnaise;
380 grams of flour;
Ripper bag;
Four eggs.
Cooking
1. You can replace the ripper from the bag with ordinary soda. In this case, take one teaspoon, combine with kefir, stir. You can leave for a couple of minutes for the reaction to pass.
2. We mix eggs with one incomplete teaspoon of soda, carefully shake it up, you can add a little sugar for taste, also one small spoon.
3. Add mayonnaise, continue to stir and pour in kefir.
4. If soda was not used, and baking powder was added from the bag according to the recipe, then we mix it into flour and send it all together into the dough. Continue stirring until the mass becomes like sour cream.
5. Ready dough pour as a base for pizza or use for pies with any savory toppings.
Liquid dough for pie and pizza on mayonnaise with milk
Option simple test for making pies and pizzas with milk. It is also kneaded easily and quickly, you can use a mixer.
Ingredients
120 grams of mayonnaise;
One large egg or two small ones;
100 grams of milk;
Salt, sugar (1 pinch each);
270 grams psh. flour;
0.5 tsp soda.
Cooking
1. We send one large egg to the bowl. If the eggs are small, then it is better to use two pieces.
2. Add salt and sugar to it, one small pinch is enough, stir and add mayonnaise.
3. We continue to stir the dough, dilute with milk.
4. Add prescription flour.
5. During the kneading process, you need to introduce soda, but be sure to pay it off, since there is no acid in the dough. Can be used lemon juice for quenching or vinegar. Or just pour a teaspoon of baking powder from the bag, it already has everything.
6. Stir the dough and you can already use it!
Liquid dough for pie and pizza on mayonnaise with sour cream
Any sour cream will fit into this dough: liquid, sour, fatty, thick, leftovers from all jars. We boldly use what has stagnated, from an acidic product it turns out even better and more magnificent.
Ingredients
Two eggs;
100 grams of sour cream;
70 grams of mayonnaise;
One and a half glasses of flour;
Two tablespoons of oil;
Salt, 0.5 pack of ripper;
A couple pinches of sugar.
Cooking
1. Mix the baking powder with wheat flour, granulated sugar in a dry suit, add half a teaspoon of fine salt to them.
2. We send eggs to another bowl, put sour cream with mayonnaise, add a couple of tablespoons of vegetable or butter. You can take margarine, but only melted or well softened. We beat for a couple of minutes.
3. Add the mixture from the second bowl. Beat for two more minutes.
4. We look at the consistency. If sour cream with mayonnaise is liquid, then you can add a little more flour. If initially the products are thick and the dough is not very fluid, then you can add another spoonful of mayonnaise or a little sour cream.
Liquid dough for pie and pizza on mayonnaise and water
For such a test, dairy products are not needed, everything will turn out fine even with plain water. Perfect option for those housewives who do not have anything extra in the refrigerator.
Ingredients
120 grams of mayonnaise;
Half a glass of water;
280 grams of flour (maybe a little less);
. ½ tsp. spoons of soda;
Salt, vinegar;
Two eggs;
A couple pinches of sugar.
Cooking
1. Add salt, sugar to the water, stir.
2. Break a couple of eggs, shake with a whisk, throw in mayonnaise, stir well and dilute it all with water.
3. Add the flour immediately along with the baking soda quenched with vinegar. Stir the dough, achieve a semi-liquid consistency.
4. Pour onto a baking sheet, cook pizza. Or use for quick pies with cabbage, egg and onion, other salty fillings.
Liquid dough for pie and pizza on mayonnaise and margarine
A variant of a very tasty, slightly crumbly and oily batter for pizzas and pies. Of course, instead of margarine, you can use butter, it will taste even better.
Ingredients
A glass of mayonnaise;
0.5 packs of margarine (100 grams);
2.5 st. flour;
Salt, sugar;
0.5 tsp ripper.
Cooking
1. Margarine must be removed from the refrigerator in advance. Let it melt very well, you can hold it near the stove. Or use the program to defrost food in the microwave.
2. Beat the eggs until a good foam with a mixer or whisk, add one teaspoon to them, but without a hillock of salt. We fall asleep two of the same spoons of sugar.
3. Combine margarine with mayonnaise, stir until smooth, transfer to egg mass, continuing to stir everything with a whisk or mixer.
4. Combine two cups of wheat flour with a ripper, pour into the mayonnaise dough, mix.
5. Assess the consistency. If necessary, add another half a glass of flour, or even more if the eggs are large and the mayonnaise is liquid.
Liquid dough for pie and pizza on mayonnaise with herbs
A recipe for a very tasty and fragrant mayonnaise dough with sour cream and real Provence herbs. It can be used to make pies, but the pizza on this basis is simply amazing.
Ingredients
4 spoons of mayonnaise;
1 tsp provencal herbs;
4 spoons of sour cream;
8-9 tablespoons of flour;
A couple of pinches of ripper.
Cooking
1. Mix dry Provencal herbs with flour. If there is no ready-made mixture, then you can independently collect herbs to your taste: basil, oregano, marjoram. It turns out well with cumin seeds, dill. Add a ripper. You can make the dough without it, it will also work, but the cake will be a little denser.
2. We send a couple of eggs into a bowl, add salt to them, shake with a fork or whisk.
3. Add four tablespoons of sour cream and mayonnaise, stir well.
4. Now we fall asleep a mixture of flour and aromatic herbs.
5. It remains only to stir the mass and you're done!
6. Pour the resulting dough onto a baking sheet or into a multicooker cup, cook fragrant pies or delicious pizzas.
Mayonnaise batter for pie and pizza - helpful tips and tricks
Pizza dough can be poured not only into a mold, but also onto a baking sheet with a silicone mat. With a spatula, give any shape. Such a base will be thin, and the top will brown beautifully, since the boots will not interfere.
On mayonnaise, you can cook not only dough for salty, but also for sweet pies. Just need to add more granulated sugar. From this mass you can cook quick charlottes with apples, berries, nuts.
If the products are at different temperatures, it will be difficult for them to mix with each other. Therefore, it is better to take out all the ingredients for the dough in advance on the table. If this did not work out, then mayonnaise and eggs can be placed for a while in warm, but not hot water.
It is most convenient to level the layer for pizza or batter pie with a moistened hand. The mass will not stick to it so actively.
The batter cooks quickly. But it also keeps well in the refrigerator for up to two days. It’s okay if you didn’t get to bake pies or pizza right away.
Each housewife prepares pizza dough in her own way. traditional recipe necessarily includes yeast, salt, flour, water and vegetable oil. However, in our country, this composition has undergone significant changes and was supplemented by the favorite product of Russians - mayonnaise. In this article we will tell you about mayonnaise, and also describe several delicious recipes this dish. Well, let's get started?
Fast pizza "Homemade"
If you are in a hurry or do not want to wait until it rises, then pay attention to this recipe. Mayonnaise dough (for pizza), prepared by the express method, will surely please your family and, perhaps, in the future you will cook it only in this way. Homemade Pizza Recipe:
- Beat two eggs with a whisk, add four tablespoons of sour cream and five tablespoons of mayonnaise to them. Gradually add flour to the dough, paying attention to the consistency. If sour cream with mayonnaise is thick enough, then less flour will be needed. Add salt and mix everything well. The batter should be liquid enough to be poured into the pie pan.
- Lubricate the dough with ketchup or any other sauce, put on top circles of tomato and thinly sliced salami. Sprinkle the future pizza with grated cheese, and then send it to the preheated oven for ten minutes.
When the pastry is browned, remove it from the mold, cut into portions and serve.
Pizza in a pan
Take note of another one. This time we will cook it not in the oven, but in a pan. The result will not resemble the classic italian dish, but it turns out such a peculiar cake is still quite tasty. We will prepare pizza dough with mayonnaise as follows:
- Whisk one egg.
- Add to it two tablespoons of mayonnaise, two tablespoons of sour cream and mix everything well.
- Quench a quarter teaspoon of soda with vinegar and put it into the dough. Add salt.
- Sift four tablespoons of flour and mix them with the rest of the products.
The mayonnaise dough for pizza is ready, you can start preparing the filling. To do this, crumble the boiled and cut the olives into circles, grate the cheese on a fine grater, and cut into thin slices. Heat up a frying pan, grease it with vegetable oil and carefully pour in the batter. Put the stuffing on it and sprinkle with cheese. Cover the pan with a lid and cook the dish for about 15 minutes.
Thin crust pizza
If you want to quickly prepare a treat for the whole family or for a large company, then use our recipe. Mayonnaise dough for pizza is made without yeast, which means it does not require long preparation. Read the recipe for this delicious dish and cook with us:
- First, let's make the pizza dough. Sour cream, mayonnaise (half a glass) is mixed with one egg, three glasses of flour, four tablespoons vegetable oil and salt. Knead the dough until it stops sticking to your hands. Please note that this amount is enough to cook one pizza on a large baking sheet.
- Roll out a thin rolling pin and place it on a baking sheet covered with parchment.
- For the sauce, combine ketchup and mayonnaise, then brush the top of the pizza with it.
- We suggest making the filling from vegetables (but you can do it differently). To do this, randomly chop onions, tomatoes, Bell pepper, green beans and mushrooms optional. Spread the vegetables in an even layer, decorate them with olive rings, herbs and sprinkle with grated cheese.
Place the baking sheet in the preheated oven, and after 20 minutes tasty treat will already be ready.
Cooking a delicious dish according to this recipe will take you no more than an hour of personal time. you will need simple products, to prepare thin dough for pizza: mayonnaise, eggs, flour and salt. You can make the filling with meat, vegetable or cheese. Or you can just collect the leftovers in the refrigerator and prepare a chic treat. Recipe:
- Beat three eggs with three tablespoons of mayonnaise, add a little salt and six tablespoons of flour.
- For the filling, thinly cut into rings smoked sausage, sweet pepper chopped into thin strips, and smoked brisket- slices. Cut olives and olives in half, cut a few into quarters. Cheese grate on a fine grater.
- For the sauce, chop a few skinless tomatoes, a couple of tablespoons of tomato paste, fried garlic, cilantro and basil with a blender. Don't forget to add salt and ground pepper to it.
- Pour the dough onto a greased form, gently grease it with sauce, sprinkle the surface with grated cheese and spread the filling on it nicely in a circle. Decorate the pizza with olives, olives and cherry tomatoes.
The dish should be cooked in the oven until golden brown.
Pizza "Minute"
cook tasty breakfast or a snack in just a minute:
- Mix two tablespoons of mayonnaise with an egg, add a little soda and four tablespoons of flour, mix the products. The dough is ready!
- Roll out a thin layer with a diameter of 30 cm, grease it with sauce, put any filling and sprinkle with cheese.
Put the pizza in a preheated oven and enjoy after 10 minutes delicious pastries with crispy crust.
Conclusion
We will be glad if the recipes collected in this article are useful to you. Now you can easily prepare pizza dough with mayonnaise, as well as light toppings.
The Italians would probably swear upon seeing this recipe - but I like it. Mayonnaise pizza dough even browns very beautifully, bakes and becomes a thin crispy crust, which makes the pizza very tasty.
Making pizza dough with mayonnaise is very simple, or you can say that it is not more difficult than other types of pizza dough, of which I have already tried a very large number.
The most interesting are the following types of tests:
lean yeast dough
Do you also have your own special pizza dough recipe that always turns out and everyone likes it? Here is such a dough recipe for me is dough on mayonnaise.
The following products are required for the test:
Mayonnaise (5 tablespoons)
- dry yeast (1 full tablespoon)
- water (1 glass)
- salt (1 tablespoon)
- sugar (1 full tablespoon)
- flour (how much will it take to knead a stiff dough)
Short version of preparation:
Pour dry yeast into heated water, leave it in a warm place for 20 minutes.
Pour 2 cups of flour into a deep container, make a depression at the top and pour the risen yeast into it.
Add one tablespoon of salt and sugar, mayonnaise and add enough water so that the dough becomes dense and does not stick to your hands.
Sprinkle the top of the dough with a little flour and place in a warm place, covered with a towel.
Pour 2 cups of flour into a deep bowl and make a well in the middle. 
I warm the water a little and pour dry yeast into it. In a warm place, I insist the yeast for 20 minutes.
I pour the yeast into a well in the flour.
I add a spoonful of salt
a spoonful of sugar.
Now I add mayonnaise.
I mix all the ingredients and add enough water so that the dough is dense and sticks to my hands.
I send the dough in containers to a warm place, sprinkling it with flour and covering it with a towel so that a dry crust does not appear on the dough.
After the dough has risen, it can be used to make pizza with any topping. The dough is enough for two large or three medium-sized pizzas.
Tips:
Water for making pizza should not be overheated above 40 degrees, so as not to steam the yeast, otherwise the dough will not rise after such an event
- the best temperature for yeast dough fermentation is 30-37 degrees
- dry yeast is used as written on their packaging. There are dry yeast that need to be mixed with flour, and not poured with warm water.
- in one teaspoon is placed about 1.7 g of dry yeast. This amount of yeast corresponds to six grams of fresh yeast.
- if you use hard water to breed yeast, then it is better to use milk with sugar for this action - result ( thick crust) will make you happy
- flour for dough must be sifted through a sieve to saturate it with oxygen
- during kneading and convergence of the dough in the kitchen there should be no drafts
- the oven door must not be closed abruptly, so as not to “exhaust” the air from it, which is necessary to raise the dough
- there is no need to constantly open the oven door - the dough will not be fluffy. It is good if your oven is equipped with a glass door to determine the readiness of the pizza in appearance
- and most importantly - you need to work with any test in a good mood
Happy cooking everyone!
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