Shortcrust pastry for pizza. Shortcrust pastry for pizza with mayonnaise
Pizza is open pie which refers to Italian cuisine... The taste of the dish strongly depends not only on the filling, but also on the flour base. The classic base is prepared from yeast dough... Modern housewives do not have the opportunity to spend a lot of time kneading the dough and waiting for it to rise. Among them, more than simple options test for italian pie... These include shortbread pizza dough, which is kneaded quickly and easily, almost immediately after kneading, ready to work with it. There are several options for such a base, but the principles of its preparation remain identical.
Cooking features
Even a novice housewife can make shortbread dough for pizza if she knows and takes into account a few points.
- Main ingredients shortcrust pastry serve flour and butter, which are often replaced with margarine. The characteristics of the kneaded dough and the taste of the finished pizza depend on the quality of these products.
- Sift flour before use. This is done not only in order to rid it of small litter and insect larvae, but also in order to saturate the flour with oxygen, making it loose, light, easily combines with other ingredients without forming lumps. From such flour, baked goods are more tender and airy.
- How to prepare the other main ingredient (butter or margarine) for kneading the shortbread pizza dough depends on the particular recipe. The culinary experts did not agree on whether to melt the butter or soften it enough. Some people think that this product should be used chilled at all.
- To make the dough softer and more tender, kefir, sour cream, mayonnaise are added to it. Baking soda and baking powder help make it more crumbly. Adding eggs increases the density of the dough, making it stronger. If you add only the yolks, the dough remains tender and tastes even better. The choice of a recipe depends on the preferences of the culinary specialist and the availability of certain products in the house.
- If the shortcrust pastry is too soft and oily, it is recommended to put it in the refrigerator for an hour or two. Chilled shortcrust pastry is much easier to work with.
Sand pizza base is usually dried first without filling. To do this, roll it out slightly, distribute it in shape, pressing it to the bottom and sides. Then what is on the bottom is pierced in several places with a fork or toothpick, so that it does not rise during baking. The oven is heated to 200 degrees, the pizza base is sent into it for 10-12 minutes. After that, it is smeared with sauce, trying not to use it in large quantities, so that it does not soak the dough. Spread the filling on top, sprinkle with cheese and return the pie to the oven, where it is baked until the filling is ready.
Shortcrust pastry for pizza with butter
- wheat flour - 150 g;
- butter - 100 g;
- yolk chicken eggs- 1 PC.;
- sour cream - 50 ml;
- salt - a coarse pinch.
Cooking method:
- Remove the oil from the refrigerator in advance so that it has time to soften by the time the dough is prepared.
- Transfer the butter to a bowl and mash with a fork.
- Crack the egg by separating the yolk from the white. Protein is not required to prepare this version of the test. It should be placed in a clean, dry container and stored in the refrigerator so that it can be used for other dishes later.
- Add egg yolk to the oil. Salt them. Whisk with a fork or whisk.
- Add sour cream, whisk along with other ingredients.
- Sift flour. Pour a handful of it into the prepared liquid base and mix the food thoroughly to prevent lumps from forming.
- After adding the last handful of flour, transfer the dough to a floured countertop and finish kneading the dough with your hands.
- Wrap the dough with cling film and refrigerate for 30-60 minutes.
After the specified time, you can easily form a thin pizza base from the prepared dough. It will turn out to be tender, crumbly, tasty even without filling.
Pizza dough with margarine
- wheat flour - 0.3 kg;
- margarine - 150 g;
- sugar - 20 g;
- salt - 5 g;
- sour cream - 20 ml;
- chicken egg - 1 pc.
Cooking method:
- Take the margarine out of the refrigerator one hour before you start making the pizza dough so that it has time to soften.
- Transfer margarine to a bowl, mix with sugar, whisk or even a mixer.
- Break an egg into a bowl of margarine, add sour cream. Whisk the ingredients together.
- Sift flour. Adding it in portions to a container with other ingredients and stirring them until smooth, knead the dough. At the first stages, it is better to knead the dough using a spatula or mixer, installing a special dough attachment on it. If you do not minimize the contact of the shortcrust pastry with your hands, it may turn out to be too oily, and it will become difficult to work with it.
- At the last stage, quickly finish kneading the dough with your hands, roll it into a ball, put it in a plastic bag and put it in the main compartment of the refrigerator for about an hour.
The dough according to this recipe turns out to be plastic, with a soft, crumbly, but at the same time not too fragile base.
Shortcrust pastry for pizza with mayonnaise
- wheat flour - 0.25 kg;
- chicken egg - 1 pc.;
- margarine or butter - 80 g;
- mayonnaise - 50 ml;
- baking powder for dough - 5 g;
- salt - a coarse pinch.
Cooking method:
- Melt the butter in the microwave or in a water bath. You can melt the product over low heat, but it is important not to let it boil.
- Allow the oil to cool to room temperature or near room temperature.
- Break an egg into a bowl, add salt and mayonnaise to it, beat them with a whisk.
- Without stopping whisking, pour in the melted butter.
- Sift flour and mix with baking powder.
- Pour the flour into a bowl with the other ingredients and stir with a spatula. Finish kneading the dough with your hands.
- Place the dough in a plastic bag and refrigerate for 2 hours.
The dough according to this recipe turns out to be plastic, almost everyone likes the taste of pizza made from it, while the base is relatively inexpensive.
Shortcrust pastry preparing for pizza is simple. It will take no more than 20 minutes to knead, but you will have to wait a little until it cools down. The shortbread base is suitable for making an Italian pie with any filling, but it should not be greased with a lot of sauce.
1. First of all, sift into a large deep bowl wheat flour(this is a prerequisite for the dough to be soft), after which we add salt, butter or margarine to it (which stood for some time at room temperature) and grind everything to fine oil crumbs.
2. After that, we make a depression in the resulting mixture and pour in slightly warm milk (water), which must first be mixed with sugar, egg and yeast (that is, we first drive an egg into warm milk, and then stir with sugar and dry yeast - until they are homogeneous and completely dissolved).
3. We try to knead the dough very quickly so that the butter does not "float" (if necessary, add a small amount of flour). Knead everything well so that the dough is elastic and without lumps. At the same time, shortbread pizza dough is considered ready when it stops sticking to your hands.
4. Ready dough we divide into parts, about the size of a fist - and this will be one serving for the base. We stretch the dough very thinly, somewhere up to 3-5 mm. You can also roll out the dough with a rolling pin, it all depends on your skill.
5. We spread a flat layer of dough on a prepared baking sheet (lightly oiled or simply covered with parchment paper), and on top we spread on it any filling (at your discretion and taste). We bake pizza on shortcrust pastry in a preheated oven over medium heat for about 25 - 30 minutes (we determine the readiness in the classic way- a wooden skewer and a slightly ruddy color of the cake).
An excellent appetizer that will not leave anyone indifferent!
Bon appetit and good mood!
The pizza we will cook is delicious both hot and cold.
Traditionally, we prepare products for the dough:
a little sugar,
170 g butter,
collection of italian or provencal herbs(approximately 0.2 - 0.3 teaspoons),
1.7 cups wheat flour.
Suitable for filling:
small zucchini,
two bell peppers,
two medium onions,
2 tomatoes (average),
120 g mozzarella cheese,
250 -300 gr. sour cream,
and of course - salt.
Let's start making the dough:
Add salt (on the tip of a teaspoon) and the same amount of sugar to pre-softened butter (150 grams), add aromatic herbs and mix. Now we drive in the egg and mix a little more. At the end, add flour, in small portions and gradually stirring. We do not add all the flour. We leave a little so that there is something to sprinkle on the baking sheet.
Knead the dough and put it in the refrigerator, after covering the bowl with a bag or film. Not for long. While we are going to make the filling. Time doesn't matter.
Preparing the filling for our shortbread pizza:
We clean, wash and cut the onion, preferably small.
Saute in butter until slightly golden brown.
Zucchini mode with straws. You can grate on a coarse grater.
Pepper and cut into thin half rings.
Cut the tomatoes into half rings.
Cut or break the mozzarella into 2 X 2 cubes.
We take our dough out of the refrigerator and knead, shaping a basket on a greased butter and a sprinkled baking dish.
Now we put the fried onions in our form in layers. We distribute zucchini on it, pepper on top. Then the tomatoes and mozzarella on top.
Beat eggs and sour cream in a bowl. Add a little salt and you can have a drop of sugar.
Pour our pizza and put it in the oven, which is already warmed up to 200 degrees.
It does not bake for a long time, about 30 minutes. You look, that would not be burnt.
I hope you will like it.
Enjoy ...!
You can experiment with fillings, just like with any pizza. You can add sausages, smoked meats, and other vegetables.
Proven - very tasty.