Cooking pizza in Italian. Dough for thin Italian pizza - recipe

Pizza dough - secrets Italian cuisine

How to make Italian pizza dough?

Pizza dough does not require any special skills to prepare, everything you need is usually found in every kitchen: flour, water, salt, sugar, olive oil and yeast. The only thing you need additionally is to give away the warmth of your hands and create a quiet calm atmosphere in the kitchen, because yeast dough for pizza "live" and does not "like" fuss, noise and drafts.

1 large yeast pizza or a pair of medium thin

Ingredients:
1 glass warm water
3 cups flour (one of which is preferably finely ground)
1 teaspoon salt - sea salt
1 sachet of active dry yeast or 2 tsp. without a slide
1 teaspoon sugar is better than cane sugar
2 tablespoons olive oil, extra class
and a little for greasing the mold and dough

Preparation:

Sift flour into a large, wide bowl (or on a work bench) and mix with salt. Pre-dissolve the yeast with a small amount of warm water with sugar, let stand for 3-5 minutes, and then pour into the mixture of flour and salt. Then knead with your hands soft dough... This will take about 5-7 minutes. Place the pizza dough on the table and knead until elastic.

Place the dough in a greased bowl, cover with a clean towel and leave in a warm place for 30-45 minutes. You can also leave it on the table, covering the dough with a slightly damp napkin. Ready dough should be elastic when stretched, not tear, but also not shrink.

When the dough comes up, divide it into 2 equal parts, depending on what size and thickness you like the pizza, if it is large and fluffy, then you do not need to divide it. Knead each part lightly with your hands, stretching and returning the dough to the shape of a ball. Then again cover each lump of dough with a damp towel and leave for another 15 minutes.

Roll out yeast italian dough for pizza it is best of all with your hands, so as not to disturb the delicate structure of the dough.

To do this, sprinkle the table surface with flour, lay out the dough and begin to stretch it. Press a little in the center and stretch the dough into a circle, while leaving the edges of the dough slightly thicker than the rest of the surface, it is easier to form a low side. If you want to get a very thin pizza, then you do not need to leave the side.

Yeast pizza will be tastier if you lightly grease the pan or baking sheet with olive oil and sprinkle with a little flour.

Sprinkle the base with olive oil before placing the filling, this will keep the dough from getting wet if the filling is juicy. If the sauce is thick, you can skip this.

Bake in the oven for 10-15 minutes at a temperature of 220-230 degrees - the pizza will become crispy and golden. Thin pizza needs to be eaten hot, then you will feel all the charm yeast dough and juicy filling.

The warmth of your hands and the pizza dough will turn out like in Italy - thin and crunchy.

Yeast pizza - what is the secret of its popularity?

I think that the dough for her is not fat and light enough, otherwise "bread cake".

The olive oil added to the dough gives it a special elasticity and wonderful taste, so I advise you to cook only using olive oil and, preferably, of excellent quality - this is the key to success.

Sometimes milk is added during cooking, but classic dough for Italian pizza it is still cooked in water, the Italian dough rises better. And only according to this recipe, you can cook thin pizza.

It is also important which yeast you use. Check them beforehand, the dough may not rise due to Bad quality or get an unpleasant beer smell. Pizza dough is best prepared with fresh yeast, so you get excellent results. You can also use dry yeast - they have never let me down.

I also advise you to strictly observe the amount of salt and sugar indicated in the recipe. An excess of salt limits the effect of the yeast and does not allow the dough to rise, and if there is a lack of salt, fermentation slows down and the dough turns out to be blurry.

Of course, you can use a food processor or bread maker to knead the dough, but believe me, yeast pizza dough, to which you give the warmth of your hands, will turn out much tastier.

After all, the key to success when preparing Italian dough is in the warmth of your hands and the desire to please your loved ones with a wonderful Italian pizza.

Everyone loves pizza - both adults and children. But many housewives will not dare to cook it at home: they are afraid that the dough will not work out. I know for sure - until recently, I myself did not even want to hear about it, until I was persuaded to take a chance and try this recipe for pizza dough like in a pizzeria.

By the way, I got the following recipe for pizza dough like in a pizzeria from the chef of a network of Italian restaurants in our city, so my expectations to get a real pizza dough as in a pizzeria came true. To say that I was pleased with the result is to say nothing: a thin pizza dough, like in a pizzeria, is prepared very simply, but it turns out to be really tasty!

Let me tell you a secret: this homemade yeast pizza is a thousand times tastier than in a pizzeria. As you understand, the filling for homemade pizza may be different, but in my family one of my favorite options is with ham, hunting sausages and mushrooms. Hearty, tasty, appetizing - a great dinner with your family!

Ingredients:

For 2 pizzas with a diameter of 20-22 cm:

For pizza dough like in a pizzeria:

• 200 g flour;
• 100 ml water at room temperature
• 2 tsp dry yeast;
• 1 tbsp. l. sugar (no slide);
• 0.5 tsp salt;
• 1 tbsp. l. olive oil.

For the sauce:

• 4-5 tomatoes per own juice(without skin)
• 1 tbsp. l. tomato paste;
• 1 tsp dry provencal herbs;
• 1 tsp olive oil;
• salt to taste.

For filling:

• 4-5 pieces of champignons;
• 100 g ham;
• 4-5 pieces of hunting sausages;
• 150 g of hard cheese.

To decorate:

• Greens (parsley, basil, green onions).

How to make pizza at homelike in a pizzeria:

First of all, we prepare the dough for Italian pizza, just like in a pizzeria. Sift the flour and pour it into a container in which it will be convenient to work with a mixer.

Add dry yeast to the flour.

Now it's time for salt and sugar.

Add odorless olive oil.

And mix everything with a mixer.

Then we add water and work with a mixer again.

This completes the work of the mixer. We take the dough out of the bowl and shape it into a ball with our hands.

Now get ready - you have to work hard. To make the dough elastic and not stick to your hands, it will need to be kneaded for 7-10 minutes. It is in hand kneading that the secret of thin pizza dough, like in a pizzeria, lies.

Now you need to send the dough for proofing. We choose a container (I have a plastic container with a lid), large enough in size - after all, the dough will double in volume. Lubricate the bottom of the container lightly with olive oil and put the dough into it. We cover the container with a lid or a towel and put it in a warm place protected from drafts. In the summer I send the pizza dough to the balcony, and in the winter to the electric oven preheated to 30-40 degrees.

At this point, the pizza adze can be frozen if you want to make the pizza on a different day and don't want to mess around with the dough. Divide the dough into two parts, wrap each part in plastic wrap and send it to the freezer. Remove the dough before cooking and defrost at room temperature... You can use the "defrost" mode in the microwave or oven. After defrosting, the pizza dough will "fit" and will be completely ready for further use.

After 40-50 minutes, the pizza dough should rise properly.

Divide our pizza dough into 2 parts.

Using a rolling pin, roll out the dough into a circle with a diameter of about 20 cm.

We mix all the ingredients for the sauce: cut tomatoes without skin, tomato paste, Provencal herbs, olive oil. We try - if there is not enough salt, then we add it too.

Put the sauce on the dough with a spoon, receding slightly at the edges.

Wash the mushrooms, cut into plates and lightly fry in a pan with a little olive oil.

Cut the ham into thin slices.

We cut hunting sausages into rings.

Three hard cheese on a medium grater.

Making dough is a real torture for me. Well, I don't get along with him, especially with yeast, so the most perfect recipe test for me - the easiest. Especially for the pizza that kids love so much. I suggest you try it in practice, more precisely - when baking. A minimum of ingredients, the thinnest possible rolling and cutting of all sorts of goodies - the pizza will turn out perfect!

To create a pizza, I will use smoked bacon, fresh mushrooms, hard cheese, tomatoes and olives, and also grease the base with mayonnaise. You can choose and purchase any other fillings you like.

If olive oil is not available, feel free to replace it with sunflower, corn, etc., even melted lard or butter, but remember that such a base will no longer be lean.

So, to prepare the classic thin dough for thin Italian pizza, you need to prepare the products according to the list.

Sift into a deep salad bowl wheat flour, pour water, olive oil and salt.

Knead a tight dough, crumple it into a bun, cover with cling film and leave for 15 minutes.

After that, roll it out into a thin-thin layer. Rectangular or round - as you wish. Put it in a greased form.

Lubricate with mayonnaise. Lay out the bacon slices and fresh champignons, tomatoes. Sprinkle with finely grated hard cheese and garnish with olives or olives. We will send the pizza to the preheated oven for 25 minutes at 180C.

The pizza is juicy and the base is crispy around the edges and soft in the middle. Garnish the toasted pizza with herbs and serve.

Well, and the recipe itself classic test for thin Italian pizza, be sure to bookmark. Just remember to let the dough "rest" 15 minutes after kneading!

Italian pizza has gained fans not only in European countries- it is popular on all continents. More than 50 recipes for this dish are known, which differ from each other in sauce, filling, cheese. But the main component of pizza is dough, which you need to be able to knead correctly. The fresh base is also made differently - each Italian province has its own recipe. How to make pizza dough at home? Let's take a look at what real Italian pizza is and how to make the right base for it.

Pizza dough recipes with photos

The main feature of Italian pizza is the diameter, which should not exceed 35 cm. The edges of the base should not be higher than 3 cm and must have sides. It is important that the dough is thin when cooking, as most recipes contain a wide range of ingredients. Thin pizza less high in calories, more useful and tasty. Italians, the owners of restaurants, know all the intricacies of preparing this dish, because according to the law, they have no right to call a product, for example, "Margarita", if mozzarella (cheese made from black buffalo milk) was not used in it.

When baking the "right" pizza, special attention is paid to the quality of the products, the amount of salt and yeast. Masters of their craft claim that the dough cannot be rolled out during cooking. You need to throw it in your hands and rotate it so that the finished dish is elastic, soft and easily folds in half. Use popular pizza dough recipes at home.

Quick Thin Pizza Dough Without Yeast

Yeast-free pizza dough recipe is quick and easy. The base is prepared in a matter of seconds, so this option will definitely be appreciated by working women and mothers with children, who always have little time to cook. You will need the following ingredients:

• 2 cups of flour;
• half a glass of milk;
• two eggs;
• vegetable oil;
• iodized salt.

1. Mix salt and flour.
2. In another container, beat eggs into milk heated to 35 degrees, add 1 teaspoon of salt and butter. Beat the mixture with a whisk or fork.
3. Pour into the composition milk and egg mixture in small portions, stirring constantly.
4. Knead the dough thoroughly, dusting your hands with flour so that the mixture does not stick to your fingers. After 10 minutes of kneading, the base will become elastic.
5. Form a ball, wrap in a damp cloth, leave warm for a quarter of an hour.
6. Roll out very thinly with a rolling pin.
7. Bake it in the oven while the filling is cooking.

Recipe for making puff pastry on kefir

Kefir dough is used not only for making pizza - it is perfect for pies, pancakes, pancakes. A feature of the puff pastry is that the finished dish comes out fluffy and airy, and the cooking procedure, especially in a multicooker, takes little time. Ingredients for the very simple test on kefir:

• 350 g butter;
• 400 g wheat flour;
• one egg;
• 200 ml of kefir, sour milk or yogurt;
• iodized salt.

1. Mash the butter with a small amount of flour to make the mass elastic.
2. Knead from kefir, eggs, flour, salt homogeneous mass, put in the refrigerator.
3. Make a cake in the shape of a square, put the mashed butter in the center, wrap in the form of an envelope.
4. Pinch the edges of the envelope.
5. Roll out the base again into a rectangle, connecting opposite ends in the middle. Pinch the edges and fold in half.
6. Leave the mixture for half an hour in a cold place.
7. Repeat the same procedure, only fold the dough so that the seam is on the inside at the bend.
8. Leave in the cold for 2 hours.
9. In order for the dough to be layered, when rolling after cooling, it must be turned 90 degrees.
10. Roll out the cake one last time, fold it in four and put it in the cold for half an hour, then give it the proper shape.

Liquid yeast dough for pizza in a pan

An excellent option for do-it-yourself pizza dough is a liquid composition that is made without eggs with dry yeast. This express dish is easy to prepare under conditions, if not oven or in the hottest weather, when you don't want to turn on the oven. Batter is not classic for Italian cuisine, but this recipe was loved by many Russian housewives. Ingredients you need to make pizza:

• two incomplete tablespoons of flour;
• one glass of warm water;
• 15 g dry yeast;
• vegetable oil;
• iodized salt.

1. Dissolve yeast in warm water, add 2 tablespoons of flour, leave for 15 minutes.
2. Pour in sunflower oil, add salt, stir.
3. Sift the remaining flour and add to the rest of the ingredients, stirring until completely dissolved.
4. After 5 minutes, knead the dough thoroughly until it becomes glossy.
5. Leave in the refrigerator for half an hour.
6. Roll out the crust in a thin layer around the diameter of the pan.
7. Heat it up, brush with vegetable oil.
8. Place a layer of dough and bake on one side over very low heat.
9. Flip over and place filling ingredients on top.

Simple yeast-free milk dough

In the traditional Italian version Milk and dairy products are not welcome in the pizza crust, but these products do not harm at all, allowing you to prepare the base without yeast. Instead of milk, it is allowed to use whey, but then the hostess will not achieve a crisp crust. If you take a glass of sour cream, a soft and thin sour cream base will come out. And if instead of milk you put 250 grams of low-fat cottage cheese, then it is easy to prepare a very tasty curd blank for pizza.

• one glass of milk;
• 2.5 cups flour;
• one egg;
• a teaspoon of dry yeast;
• one teaspoon of granulated sugar;
• iodized salt.

1. Heat the milk until warm.
2. Dissolve yeast, sugar, wait until the mass foams.
3. Add egg, salt, flour to the mixture and knead it.
4. Form a ball, place in a greased container, cover with a towel, leave for 2 hours.
5. When the soft dough has doubled, roll out the cakes in a thin layer and bake in the oven.

Easy recipe for sour cream and mayonnaise dough

Sour cream pizza is also not a classic, but a quick free interpretation. Gourmets - true connoisseurs of Italian delicacies, may be perplexed by this recipe, but hungry friends who come after the party will thank you for a hearty, quickly prepared dish. Ingredients:

• 9 tbsp. l. flour;
• 4 tbsp. l. thick sour cream;
• two eggs;
• 4 tablespoons of low-fat mayonnaise
• iodized salt.

1. Mix mayonnaise, sour cream, eggs.
2. Add flour, knead the batter.
3. Pour the mixture into a greased frying pan sunflower oil, put the filling on top, sprinkle with a layer of grated cheese.
4. Cover, bake for 10 minutes over low heat until the cheese is completely melted.
5. The quick pizza is ready!

How to make unleavened dough in water

A very thin, simply aristocratic pizza comes out if you add mineral water... This is classic version an Italian dish that, if mixed correctly, will be like in a pizzeria. The cake on the water comes out deliciously crispy and light, so all attention will be focused on the taste of the filling. Ingredients:

• 1.5 cups flour;
• one egg;
• 100 ml of sparkling mineral water;
• one tablespoon of vegetable oil;
• h. l. dry yeast;
• h. l. tablespoons of granulated sugar;
• iodized salt.

1. Combine half the flour with granulated sugar, yeast, dilute with water, remove the dough for one hour in a warm place.
2. Add butter, egg, salt, leftover flour.
3. Knead for 10-15 minutes, until the mass becomes elastic.
4. Give it the shape of a ball, cover with a damp cloth, put it in the heat for one hour.
5. Roll out the cakes 0.5 cm thick.
6. Let them brew for 20 minutes before spreading the filling.

Italian pizza dough recipe

How do Italians themselves make pizza blanks? Classic recipe the cake is cooked in plain water, with the addition of olive oil. Italians do not even want to hear about any dairy products and other innovations, adhering to traditions. And this gives its results, because in order to taste the true Italian pizza, many go to Italy.

Italian pizza is famous for its unique taste, crispy crust and always fragrant filling. The highlight of the dish is the base, which is prepared in a special way and baked for exactly one minute in a wood-burning oven. How to make pizza dough at home using a classic Italian recipe?

The peculiarity of real pizza from Italy - thinnest dough remaining soft and tender after baking. It contains the most "elementary" ingredients: flour from hard varieties wheat of the finest grinding possible, live yeast, water and extra virgin olive oil. And no softness additives or flavor-enhancing flavors! Milk and eggs are not used: it is believed that these components weigh down the dough and deprive it of elasticity. As for the filling, it is customary for it to combine a maximum of four components, while cheese must be among them.

With time original recipe changed. Currently, in Italy itself, there are over 2 thousand types of pizza, and there are both thin and lush options. Therefore, nothing prevents modern housewives from deviating from traditional ingredients and cooking rules for this dish.

Classic pizza base recipe

Despite the yeast, the finished base is very thin. It does not have a pronounced taste, it turns out to be very soft and plastic.

Ingredients:

• 500 g flour;
• 300 ml of water;
• 8 g fast-acting dry yeast;
• 10 g salt;
• 3 tbsp. l. olive oil;
• 1 tbsp. l. Sahara.

Preparation:

1. Fast-acting yeast does not require pre-activation like their active dry counterparts. They are most suitable for preparing the base. The dough is proofed once, and it turns out to be not too aromatic - which is required so that the aroma and taste of the filling is not interrupted. Instant yeast can be combined immediately with the rest of the dry ingredients.
2. Combine flour (be sure to sift it through a sieve), yeast, sugar and salt.
3. Spread the dry mixture in a low pyramid on a work surface.
4. Heat the water up to 40 0 ​​С, not more. Pour it in portions into the very center of the dry mixture.
5. Add oil.
6. Knead the dough only with your hands, carefully picking from the outer edges of the flour slide.
7. Knead the mass for no more than 10 minutes. It should become elastic, soft and not stick to your hands.
8. Sprinkle the dough with flour and leave warm to rise and come to full readiness. Be sure to cover it with a towel, otherwise the top will be weathered. It will take about 1.5 hours for the base to rise well.
9. Roll out the finished dough very thinly. Don't worry, it won't get tough. Bring to readiness in hot oven at standard temperature (180 0 С) 10 minutes.
10. The base is ready. If you bake raw dough immediately with the filling, increase the time to 30 minutes.

Chefs very rarely add milk to the dough, because they believe that it makes it heavier, and the wrong proportions dairy product and at all can make the base very rigid. According to this recipe option, you will prepare a treat, as in a real pizzeria: thin, crusty, very soft.

Ingredients:

• 250 g flour;
• 10 g live compressed yeast;
• 1 tsp Sahara;
• 180 ml warm water;
• ¼ h. L. salt;
• olive oil for greasing the baking sheet.

Preparation:

1. Chop the yeast and stir in 2 tbsp. l. heated water (ideal temperature about 40 0 ​​С). You should get a homogeneous substance. Most importantly, do not overheat the water, otherwise the bacteria will die and the dough will not rise. Leave the yeast mass to stand warm for 15 minutes.
2. When the time is up, add sugar and 2 tbsp to the yeast. l. flour, stir.
3. The dough should now rise, so place it in a warm place, covering it with a cloth. Do not use film: the mass must breathe. Oxygen access to the dough is necessary so that it turns out lush and quickly rises. Be sure to keep in mind that any yeast base does not tolerate drafts.
4. Pour the remaining flour on the table in a slide. Pour the matched dough, the remaining water into the very center, add salt.
5. Knead the dough vigorously so that it stops sticking to your hands. Do everything quickly. When you achieve the desired consistency, stop mixing, otherwise the mass will become "rubbery".
6. Leave the dough warm for 1 hour.
7. Roll out into a thin layer and bake with filling (30 minutes) or without filling (10 minutes).
8. If desired, the edges of the pizza can be greased with yogurt diluted with water - this will make the crust more crispy.

Delicate and thin yeast-free pizza base

It is best to cook a thin base in water: when using dairy or fermented milk products, there is a high probability of getting a dish that is too tough and tasteless.

Ingredients:

• 100 ml warm water;
• 1.5 tbsp. flour;
• 4 tbsp. l. vegetable or olive oil;
• 1 tsp baking powder;
• 0.5 tsp salt.

Preparation:

1. First, combine the dry ingredients: salt, baking powder, flour. Be sure to sift it through a sieve to break up the lumps.
2. Lay out the dry mass in a pyramid and add water and oil to the very center.
3. Knead the dough with gentle movements for no more than 10 minutes. As soon as it stops sticking to your hands, stop kneading.
4. Put the dough in the refrigerator for 30 minutes.
5. After half an hour, make a thin base, lay out any filling, bake for 30 minutes. If you sprinkle cheese on top of the pizza, be careful not to turn it into a brown crust. In real pizza, it should be slightly melted.

Cooking fluffy pizza

Dough for fluffy Italian pizza can be prepared with milk, but always with an egg. The base turns out to be soft, delicate, with amazingly crispy sides, not too thin, but not too thick either.

Ingredients:

• 300 g flour;
• 6 g dry yeast;
• 225 ml of heated milk;
• 1 egg;
• ½ tsp salt;
• 2 tbsp. l. olive oil (can be replaced with sunflower oil).

Preparation:

1. Combine flour with yeast and salt.
2. Pour the liquid mass from the egg and milk into the center of the dry mixture in small portions.
3. Knead the dough until it is no longer sticky.
4. Cover it with a cloth and leave to rise for 30 minutes.
5. Roll the raised base into a thin layer. Bake separately or immediately with the filling. You can bake several pizza bases: one with toppings, while others can be stored in the freezer.
6. Despite the fact that the composition of the ingredients is quite simple, the taste is perfect: unobtrusive, pleasant, wonderfully complementing any filling.