Regular yeast and quick yeast pizza dough. Classic yeast pizza dough Normal yeast pizza dough
In the morning hot pizza with cheese crust will please the 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 skillful sorceress, are ready to conjure up a delicious breakfast!). At lunch, colleagues will admire the hearty "Marinara" or the classic "Margarita", which you will share with everyone working with you in one office (homemade pizza on a thick fluffy dough and after heating in microwave oven tastes great!). In the evening, the family will appreciate the pizza on the most ordinary 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 in between trainings, a meeting with friends, a picnic in nature - pizza is appropriate everywhere, welcome everywhere and needed everywhere.
Surely you have your own proven recipe for pizza dough, which you use from year to year: it does not let you down, it suits you completely and does not force you to surf the Internet before every preparation of 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 write it down in a personal cookbook an even better way to prepare a familiar dish.
Not many people 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.
Talk about pizza dough?
The most common yeast dough for thin pizza
Classics of the genre, which in one interpretation or another is presented in all textbooks on Italian cuisine, which is used by chefs in famous restaurants and which is most often used in standard recipes... Pizza is a folk and simple food, and therefore it should not be prepared technically difficult or problematic. What's more, it doesn't include ingredients that are hard to find, that cost a lot of money, and that you can't buy at the store around the corner. Basic components of a simple yeast dough for pizza - 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 tbsp. l. vegetable oil.
Dissolve yeast in warm water, add salt and oil. Gradually adding flour, knead soft, not sticky, elastic dough... After the dough is ready, do not be too 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 it will only improve the quality of the finished dish.
Cover the bowl of dough with a towel and place in a warm place until it doubles in size. After that, you can knead the dough and start shaping the pizza.
The most common yeast dough for fluffy pizza
The first secret of a successful pizza on a fluffy basis is that the dough for making such an 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 "playing". After that, add salt, add vegetable oil (olive oil is ideal, sunflower oil is permissible). Gradually adding flour, knead a smooth, pleasant, non-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 food). After increasing the dough by half, we deceive and proceed to collecting pizza.
Yeast-free pizza dough
Many housewives, for one reason or another, are looking for good recipe yeast-free dough for pizza. Some do not perceive yeast as a healthy food at all, this product is contraindicated for others, and still others simply do not have enough patience and time to wait until the yeast dough rises. The way out is dough without yeast. Crispy, dry, thin and delicious.Ingredients:
2 cups of flour;
0.5 cups of milk;
1/2 tsp salt;
1/2 tsp soda;
2 eggs;
3 tbsp. l. vegetable oil.
Mix flour, salt and soda. Stir milk, eggs and butter in a separate bowl. Pour two-thirds of the flour into the liquid mass, stir with a spoon until a homogeneous sticky substance. We put the spoon aside, grease our hands with vegetable oil and, gradually adding the remaining flour, we 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 dough.
Kefir pizza dough recipe
Kefir dough is loved by those who prefer quick options making 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 bag, which no one wants to drink anymore. The shelf life is about to end, and on the way home a new portion of fermented milk products was bought. 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 the household to drink kefir that has stood in the refrigerator for several days. Output - kefir dough for pizza, classic or, for example, as 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 cannot knead it for a very long time - you will "expel" all the air, and the dough will turn out to be "clogged" and tough. After all the ingredients have been mixed, place the dough in a well-oiled pan with your hands dipped in vegetable oil and spread in an even layer. Then you can work with the filling.
Sour cream pizza dough
Perhaps, among all the non-canonical options for pizza dough, this one is the most interesting, tasty and convenient. Quite quickly (10 minutes maximum) and with minimal effort (measured, mixed, received) you have an excellent pizza base ready - delicious, tender, not dry and not tough. Great option! Of course, a real pizza maker is more likely to faint if you demonstrate to him an indistinct mass without yeast, which we will call sour cream pizza dough. Let's not make him nervous - let's agree that officially cooking masterpiece on liquid sour cream dough we will call it an open pie, but among ourselves we will continue to call it pizza. Homemade and delicious.
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 flour and knead a homogeneous lumpy dough with several sharp movements. We spread it in a well-oiled form, level it with a spoon. You can work with filling.
Pizza dough on cottage cheese
Soft, with a pleasant creamy aftertaste, delicate and does not dry for a long time. This is the dough that should be cooked for two large pizzas at once, because on the second day, and even on the third day, 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 soft dough... It may stick to your hands a little - try to limit yourself to the specified amount of flour, so as not to "hammer" the dough and make it tough. To distribute the dough on a baking sheet, line it with baking paper, lightly brush 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. Then you can spread the filling.
Yeast Puff Pastry Dough
And this is the most time-consuming of all the pizza dough recipes listed. Obviously no one will cook this every day, but sometimes you can pamper yourself with 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.
We quickly rub the ice-cream butter into flour on a coarse grater, and also quickly mix until crumbs are obtained.
After the yeast starts to "play", add the egg, stir well and pour into the flour mass. Stir without fanaticism, if necessary, add another spoon or two flour, collect the dough in 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 flour.
Mix beer with melted butter, add salt and soda. Stir in 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 filling.
Pizza made from ready-made 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 a store-bought basis puff pastry, unleavened or yeast. Defrost, put on a baking sheet, distribute the filling and put in the oven - that's it. This is not to say that with such manipulations you will get a culinary masterpiece, however, the fact that dinner will be much tastier than a convenience store product can be asserted with complete confidence.
5 tips for cooking delicious dough for pizza:
- It seems to many that the unfortunate spoonfuls of salt in the dough are not felt or felt at all, so you can simply forget about them. A blasphemous mistake! Salt balances the taste of the dough, enhances what is worth strengthening, so in no case should you rely on the filling to equalize the salinity of the finished dish and ignore the addition of salt to the dough.
- After filling your hand and training, go to aerobatics - do not roll out the dough with a rolling pin, but gently stretch it with your hands. Pizza maker shows that prepare you treats while beautifully tossing dough into the air are not just part of the show. It is also a completely justified way of preparing the perfect pizza: it does not tear the 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 filling. We conscientiously forget that we are not cooking open pie, namely pizza, and we strive to impose more fillings, believing that, since we cook for ourselves, there is nothing to be greedy about. However, the reality turns out to be different - and the pizza does not come out quite the way it should turn out. Perfect option: the finished dish must feel both the filling and amazing tasty base... Do not forget about this when putting meat, tomatoes, olives, mushrooms, cheese and other delicacies on the dough next time.
- Only bake pizza at high temperatures - a real Italian treat is made in a wood-fired oven, which ensures a dry and very good heat. To get closer to a similar picture at home, set the temperature regulator in your oven to at least 220 degrees.
- For the same reason as described above, it is worth laying out the dough not on a cold metal sheet, but on a well-heated surface. To do this, hold the baking sheet in a preheated oven for about 10 minutes, and only then transfer the dough to it.
Good luck with your experiments and delicious pizza!
Heat the butter in the microwave to a liquid state, let it cool slightly.
We drive eggs into the butter,
add sugar and salt, mix.
Pour water into the resulting mixture and mix with a fork until smooth.
Pour 2 cups flour and yeast into another bowl.
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 to your hands a little, then gradually add flour (0.5 cups will be just right). Let the dough come up in a warm place for 1 hour, during which time it will double.
We distribute the dough with our hands according to the size of the mold, sprinkling the dough with flour on top.
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, thaw them and squeeze out excess moisture. Canned mushrooms just slicing is enough.
Put the ham on the dough with mushrooms. On top, I usually put tomatoes, cut into thin circles (this time I did not add tomatoes).
Top it up with grated cheese, for a delicious result I mix Russian cheese and Suluguni cheese, but you can get by with just one kind of cheese.
We bake homemade pizza with yeast dough in a preheated oven at 180 degrees for about 30 minutes (be guided by your oven).
Delicious, aromatic pizza ready! Sprinkle with finely chopped herbs before serving.
I ask everyone to the table! homemade pizza on delicious yeast dough you will certainly like it.
Bon Appetit!
They say that the taste of pizza depends on the filling. I disagree, because the dough in baking is no less important. Today we'll talk about the types of yeast dough for pizza, in water, milk, kefir, made with dry yeast. Did you notice the difference? The taste of homemade products made from ready-made dough based on a certain batch also gives its zest.
Preparing a yeast pizza requires more free time, since the dough must "ripen", but the pie with toppings only benefits from this. The pizza will turn out fluffy and delicious.
Yeast pizza dough on water
I think this recipe is the best, fastest, easiest. The dough comes out very tasty, it is prepared with fast-acting yeast.
Take:
- Water - 300 ml.
- Flour - 500 gr.
- Oil, sunflower - 50 ml.
- Dry yeast - 12 g sachet.
- A pinch of salt.
- A little sugar.
Recipe with photo step by step
Warm up the water, make it a little warmer room temperature... Splash in half of the vegetable oil specified in the recipe. Do not measure on purpose, pour it by eye.
Sprinkle some flour. Knead the dough with a spoon, a little thinner than for the pancakes. Try to break the lumps. But if there are a few tiny lumps left, do not worry, do not waste time on the perfect consistency.
Separately, in a cup, prepare fast yeast... Fill them with warm water, add a spoonful of sugar, stir until the crystals dissolve. Add a spoonful of flour, stir the mass again.
Pour the yeast mixture into the dough. Mix well.
Start adding flour. Do not add the entire amount again. Add, stir the contents, refill and work with a spoon. The mass will become very thick, it will begin to fall off the spoon hard, but not steep yet, not for baking pizza.
Place the pot in a warm place. You don't need to cover. After 10-15 minutes, the dough will begin to bubble, the yeast will start working. When the mass rises a little, it's time to move on to the next action.
Pour the rest of the flour onto the work surface of the table. Stir the dough in a bowl, put it on the table, on the flour. Knead with your hands. In total, you should take 0.5 kg of flour, stated in the recipe. If the arms still stick at the end, add a little more.
When the dough is almost ready and there is no flour left on the table, pour the rest of the sunflower oil onto the countertop.
Start kneading the lump again so that the butter, like flour, is completely absorbed into the mass. Leave to "rest" for 10 minutes and soak.
Tip: everyone has a different quality of flour, so if the dough continues to stick to your fingers, add a little, and knead well again.
Quick Yeast Pizza Dough
The previous dough reaches readiness pretty quickly, however, this recipe on water is even faster thanks to a slight change in technology. After 20-25 minutes, you can cook pizza.
- Water - 100 ml.
- Granulated sugar - a teaspoon.
- Flour - 1.5 cups.
- Fast Acting Yeast - Teaspoon
- Salt - ½ small spoon.
- Sunflower oil - 2 large spoons.
Preparation:
- Pour warm water into a bowl, add yeast and sugar. After stirring, leave for 7-8 minutes.
- Pour oil into the dough, mix. Start adding flour product little by little. First, stir with your hands in a bowl, then, continuing to pour, as the coma grows and strengthens, move to the table.
- After kneading the dough well, cover it with a towel, leave it to “ripen” on the table for 10-15 minutes. If you want to speed up the process even further, place the bowl with the dough ball in a water bath.
Video recipe for dough like in a pizzeria
On milk with eggs
No less tasty homemade dough it will turn out if you take milk as a basis. The elastic, pliable dough mass is easily rolled into a thin cake.
You will need:
- Flour - 2 cups.
- Dry yeast is a large spoon.
- Granulated sugar - spoon.
- Milk - ½ cup.
- Egg.
- Vegetable oil - 2 tablespoons.
- Salt - ½ teaspoon.
We knead:
- Heat the milk to about 40 ° C. Dissolve the fast yeast in it, beat in an egg, add sugar, salt.
- Sift flour into a separate container. Slowly adding the milk mixture, knead the dough onto the pizza.
- Form a ball, wrap a bowl of dough with plastic foil, place in a warm place.
- After 1-1.5 hours, wrinkle and start cooking pizza.
Yeast dough with milk
Take:
- Flour - 2 cups.
- Dry yeast - 2 tbsp. spoons.
- Granulated sugar - a tablespoon.
- Milk - 250 ml.
- Salt.
- Vegetable oil - Art. spoon.
How to knead:
- Combine sugar and yeast in a bowl. Pour in 2 tablespoons of warm milk, stir.
- Set aside, wait for the yeast to start working.
- Salt the rest of the milk, pour the dough into it.
- After stirring well, start adding the flour product.
- When the mass becomes quite thick, stir in sunflower oil... Then transfer the dough to the table.
- Continue adding flour until the dough is soft but firm.
- Roll up a ball, cover with a towel. Place in a warm place for 45 to 60 minutes to ripen.
- Beat the well-fitting dough and start shaping the pizza.
Yeast dough for pizza with kefir
A very simple recipe home test with yeast. The dough will come out rich, it will rise easily. True, to Italy this option has nothing to do, the inhabitants of the country do not make pizza on kefir. To get involved at least somehow, replace your native sunflower oil with olive oil.
Would need:
- Kefir - 0.7 liters.
- Flour - how much it will take.
- Warm water - ½ cup.
- Dry yeast - 3 tsp.
- Lean oil - ½ cup.
- Sugar - 2 tsp.
- Salt to taste.
Preparation:
- Pour half of the lukewarm water indicated in the recipe into a bowl. Add sugar, quick yeast, stir.
- Pause for 15-20 minutes by placing the dishes in a warm place.
- Pour kefir into the yeast, add flour (not all). Stir the mass. Add a second batch of flour, stir again.
- Add flour until you knead a tight, homogeneous dough. Don't make the dough roll out too steeply.
- Shortly before the end of kneading, add the oil. Finish the batch when the oil is completely absorbed.
- Cover the dough ball with a towel, transfer to a warm place. Take care of the stuffing, or other business.
- An hour later, when the mass rises well, beat the lump. Take another pause for 15-20 minutes, and then start shaping the pizza.
Video from detailed recipe and step by step actions. This is a pizza dough with mayonnaise. I didn’t, but I plan to do it in the near future. Join us and may it always be delicious for us!
Cheese dish Pizza has won the hearts of millions of people around the world. It just so happened that it is customary to order it in pizzerias, but at home it turns out no worse if the process is approached correctly. The basis of any pizza is the dough, which contains 90% of the success of the dish.
Today I am sharing with you a recipe for a classic yeast pizza dough. Those who wish can knead it in milk and add butter instead of olive oil. But, for me, this recipe is perfect and does not require any changes. You just need to let the dough come up a little, which is usually not required for pizza.
Ingredients for classic yeast pizza dough:
Pour yeast with three tablespoons of warm water, add a pinch of sugar and stir well. Leave for 5-10 minutes for a reaction.
Pour all the warm water into the container for kneading the dough, add the loose yeast, olive oil.
Add salt and sugar, stir.
Add flour gradually. Do not add all the flour at once. It is better to do this while kneading the dough. Sometimes it happens that a little more or less flour is required, depending on its gluten. Better to have a maneuver in reserve.
Then the dough must be kneaded well. It is quite soft, docile and sticky. If it sticks strongly to the hands, then the hands can be lubricated with oil. Leave the dough under a towel in a warm place to fit slightly. Then knead and you can cook pizza.
Hi guys!
I have long wanted to give you a recipe for my branded Italian pizza ... But since our filling has never changed for many years: we prefer only Margarita, I will give you a Bomb recipe dry yeast dough, and even with the fillings, I think you yourself will somehow cope. Well, maybe I'll share my homemade tomato sauce at the end. Painfully, it is tasty and simple.
To be honest, the 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, but in Crete, as I said, everything is better, higher, tastier. I love this island. If you love delicious food, then you definitely need to get there by any means and tricks.
Well, again I was distracted by my favorite topic ...
Let's go back to our Italians. But before we start making pizza, let's first deal with flour.
What flour to choose for pizza
Today, the most popular on the market is flour top grade ... It is low in gluten and high in starch. And this is not the best factor for yeast uncooked pastries... Premium flour is rather weak in order to form a firm crumb, which is what we are trying to achieve when baking bread and pizza.
To prepare perfect dough for dry yeast pizza, I recommend using first grade flour... This 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 make pizza only from first grade flour and it has never let me down. Unfortunately, this flour is not always available on shelves, but it can be ordered from online stores. I know for sure that such flour is produced by "Pudov", 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 prepare it, and our pizza tastes any better purchased. But this, of course, provided that we have homemade dough and tomato sauce.
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 the specified ingredients, 2 pizzas with a diameter of 34-35 cm are obtained. We have enough for two of us, and the husband still has to go to work the next day. If you need more, then exactly double the proportions. Only in this case, you need to take not 8, but 7 grams of yeast.
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:
Kneading the dough
When kneading yeast dough, the water should be heated to no more than 30-40 ° C. Yeast dies in hot water. 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 salt in it. Then add olive oil and mix with water using a whisk. |
 | Form a depression in the center of the flour bowl and pour in the water. Put flour and some water next to the bowl in case you need to add a little water or flour. |
 | Mix dry and liquid ingredients, and knead a soft elastic dough, transferring 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. |
 | Cover the bowl with cling film and set 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 250 ° C. Lightly knead the dough that has come up with your hands and roll out a thin layer with a diameter of 34-35 cm on a flour-dusted working board. |
 | With our hands we form small sides and transfer the layer of dough to a baking sheet. |
Baking
 | Distribute tomato sauce on top of the dough and send the dough into the preheated oven on the penultimate shelf from the bottom for 6-7 minutes. |
 | Then we take out the baking sheet, put the cheese on the dough and whatever else you want, and send it to the oven for another 6-7 minutes. |
 | We serve pizza straight from the oven, cutting it into portions. |
AND valuable prize in the end for the most attentive - simple homemade recipe tomato sauce for pizza:
- I grate 2 large tomatoes, pass 2 cloves of garlic through a press, add 1 tsp. dried basil and oregano + some salt and black pepper. I put all this in a saucepan and put it on high heat. After boiling, add a couple of spoons olive oil on 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, chill it completely. Therefore, I cook it immediately after I put the dough to proof.
Once you learn how to make this perfect dry yeast dough, you will never buy again. ready dough or pizza at the store.
Good luck, love and patience.
Everything. Bye. Bye.