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The easiest pizza recipe at home. The most delicious pizza dough: recipe with photos Delicious pizza dough

Pizza is an amazing dish! Weekdays, weekends, holidays - it doesn't matter, this is one of those delicacies that is always eaten to the last crumb. We can say that it is beyond the occasions and events. There are doubts that homemade pizza recipes are not easy to master. But everything is much simpler than it seems.

Few know that the true interest of tourists in Naples was once fueled by an irreversible desire to try to this day. popular dish- pizza. The phenomenon of a simple tortilla on flour and water with various fillings knew no bounds! Ever since Naples, in 1889, the chef baked the first pizza in honor of Queen Margaret, everyone was eager to try new unusual dish! So, with the royal filing, Naples turned into the gastronomic capital of the state. Enterprising citizens, having felt the success of the culinary trend, gradually opened their pizzerias throughout Italy... At the end of 1940, the love of pizza reached the United States! At that time, Chicago and New York were the leaders in the list of centers with the largest number of Italian immigrants to the United States and of course this political environment led to the interpenetration of cultures and many traditions.

The secrets of making pizza are now passed down from generation to generation. But what is so special about this dish? Thin tender dough, spicy filling, bright taste of vegetables and no less rich hot and sweet sauce- such a combination can hardly be called imperfect. And the stretching web of cheese makes the heart of not only the discerning gourmet flutter.

A party, a picnic, holidays or just a desire to please loved ones with a delicious dinner are just a few of the reasons to cook pizza. Pizza dough can be: with kefir, with yeast, without yeast, with milk, sour cream - you can choose any option, and we will show you how to prepare it!

Homemade thin pizza with cheese and ham

You always succeed thin crust for pizza? You obviously have a talent for this dish! The thinner the better - one of the rules that many try to follow, but only sometimes this decision is correct. To get the perfect structure, we suggest using this idea. The yeast-free milk pizza dough recipe is pretty popular! Delightful symbiosis with spicy fillings creates perfect harmony of taste! This is a fairly simple recipe for thin pizza dough.

You will need:

  • Tomatoes - 2 pcs.
  • Ham - 50 gr
  • Hard cheese - 100 gr
  • Mozzarella - 70 gr
  • Olives - 3-4 pcs.
  • Ketchup - 3 tablespoons

For the basics:

  • Egg - 1 piece
  • Milk - 70 ml
  • Flour - 270 gr
  • Vegetable oil - 1.5 tablespoons
  • Salt - 0.5 tsp

Cooking method:

    In a bowl, with a fork, combine everything liquid ingredients for the base.

    Sift flour into a large container, add salt, mix.

    Slowly and carefully pour the milk mixture into it and begin to knead. Add a little flour if necessary.

    Next, we pour it onto the work surface and transfer the thick mass from the container. Knead the dough for 10-15 minutes without squeezing. Don't try to make it tight. It should be elastic and not stick to your hands.

    Using a rolling pin, without applying special force, we roll out in accordance with the diameter of the mold. We coat it with creamy or sunflower oil.

    The oven must be preheated to 200 ° C.

    In the meantime, we wash the vegetables for the filling, let them dry. We don't need excess moisture!

    Cut the tomatoes and olives into slices, and the ham into slices. Mozzarella can be divided by hand.

    We cover the base with ketchup. Rub the hard cheese on a grater, on top of it the rest of the ingredients for the filling.

    We bake in the oven for 25-35 minutes.

Recipe for delicious pizza in the oven at home. Cooking dough with kefir

Make sure to make a pizza with this delicious airy dough. It will not taste the same as pie bun. Its main feature is the speed of preparation and spicy taste... You can grease the dough with sauce before baking, you get a beautiful golden crust... The filling of chicken or ham meat, with mushrooms and small gherkins, is perfect for it. In this case, it is necessary to double the amount of cheese and sprinkle it on top. We offer great recipe kefir pizza dough and a delicious sauce option.

Ingredients:

  • Flour - 270 gr
  • Small eggs - 2 pieces
  • Kefir - 200 gr
  • Butter - 30 gr
  • Baking soda - 1/4 tsp.
  • Salt - 1/4 tsp
  • Vinegar - 0.5 tsp

For the sauce:

  • Tomato paste - 2 tablespoons
  • Olive oil - 0.5 tsp
  • Garlic - 1 clove
  • Basil - 3 sprigs

Filling:

  • Canned corn
  • Fresh basil
  • Cherry - 100 gr
  • Olives in oil - 5-6 pcs.
  • Parmesan - 80-90 gr.

Cooking method:

    Beat eggs with a mixer and salt at high speed. Quench the soda with vinegar and mix with a mixer with kefir.

    We combine these two compositions, mix with a spoon, getting rid of lumps. The better you do this, the tastier your dish will be.

    Continuing, gradually introduce the remaining ingredient into the bowl (the oil will come in handy later).

    When you have achieved a uniform texture, pour in the melted butter. If it turns out to be liquid, add flour.

    Next step: put in a dish greased with sunflower oil and distribute.

    Preheat the oven.

    Meanwhile, put the tomato paste into the blender bowl, olive oil.

    Grate the garlic. Basil must be rinsed, dried on a paper towel and chopped finely.

    We also send these ingredients to the bowl and puree.

    Cover the pizza with sauce, sprinkle with spicy grated cheese. For a richer flavor, use two flavors.

    We distribute the filling, there should not be a lot of it. We put the pizza in the oven for 30 -35 minutes. Indicators depend on the characteristics of the technique.

Thin pizza. Yeast-free dough recipe

The yeast-free pizza dough is not tasty at all! Do not take into account such reviews. You can see for yourself why many culinary experts have long refuted it by making pizza like in a pizzeria according to this recipe. The base will turn out to be delicious, thin. Moreover, using exactly without yeast dough prepared the first pizzas in Italy.

Ingredients:

  • Cherry tomatoes - 5-6 pcs.
  • Cheese - 100 gr
  • Small red onions - ¼ pcs.
  • Mozzarella - 100 gr
  • Greens to taste

For the sauce:

  • Curry sauce - 1 tbsp
  • Tomato paste - 3 tablespoons
  • Garlic - 2 cloves
  • Ground black pepper - a pinch

For yeast-free dough:

  • Flour - 370 gr.
  • Water - 150 ml
  • Soda - ⅓ tsp
  • Sugar - 0.5 tbsp
  • Salt - ¼ tsp

How to make thin pizza:

    Combine soda with salt and sugar in a large container, add sifted flour and mix very thoroughly.

    Gradually add water to the mixture, stirring gently. There should be no lumps. If you want to get more delicate taste basics, dip the melted piece into the mass butter or pour in 1 tsp of vegetable. Leave the dough to rest for 10 minutes.

    Roll out into a large cake and put on a baking sheet greased with vegetable fat and lightly sprinkled with flour. Since the base is quite thin, this trick will save it from burning and dryness.

    In a bowl, combine all the liquid ingredients until smooth and chopped garlic. Lubricate the base with sauce.

    Preheat the oven.

    And at this time, cut the tomatoes into slices, chop the onion very finely.

    Grate hard cheese on a coarse grater, cut the mozzarella into cubes.

    The ingredients for the filling, everything except mozzarella and herbs, are nicely stacked on the sauce. We send the baking sheet to the oven for 20 minutes.

    3 minutes before the end of cooking, add the mozzarella filling so that it melts slightly.

    Decorate the finished dish with herbs. Bon Appetit!

Homemade pizza recipe with squid and shrimps in the oven

The pizza in the oven is so versatile dish that you can always experiment a little with it. By adding classic composition seafood, the taste will be more interesting and refined. In this case, you cannot avoid compliments. This recipe for yeast pizza dough by Jamie Oliver. It is better to use seafood not frozen, but in marinade or oil, this will also help speed up the cooking process.

Necessary:

For filling:

  • Small shrimps - 150 - 200 gr
  • Squid or squid carcass - 150-200 gr
  • Sun-dried tomatoes cherry - 1-2 pieces
  • Creamy or garlic Sause- 3 tablespoons
  • Greens to taste
  • Cheese - 100 gr

For the basics:

  • Flour - 400 gr
  • Semolina- 70 g
  • Warm water - 270 gr
  • Salt - 1 tsp
  • Yeast - 8 g
  • Olive oil - 2 tablespoons

How to cook:

    Preparing the base. Pour all dry ingredients into a container, combine them into a homogeneous mixture, then make a hole in the center.

    Sprinkle the working surface with flour. You need to start with a small amount. We spread the dough and gently crush it with our hands. It is not recommended to squeeze and squeeze tightly. It will become tight.

    We form into a ball, put it in a plastic plate sprinkled with flour. We use a damp waffle towel instead of a lid.

    Place the bun in a warm place for about one hour.

    Then we roll it out, but it is better to knead it with your hands.

    Cover the baking sheet with parchment paper, but first grease with a piece of oil. Lay out the base, on it cream sauce and grated cheese.

    Free the seafood from the marinade. They need to be laid nicely and evenly on top of the cheese.

    Put the pizza in a preheated oven for 20-25 minutes.

    We take out, decorate with slices of grated cucumber if desired and enjoy!

A simple recipe for vegetable pizza at home

Making a stretchy thin yet simple pizza dough is pretty difficult the first time around, but with this Italian pizza recipe at home, your first try will be successful. Its preparation method is based on the principle of a simple yeast pizza dough. It bakes well and does not get soaked during cooking if you decide to use a large amount of filling. Only ready-made dishes are decorated with greens, because when it is baked, it loses its rich color and shape, and dries up.

Ingredients:

Filling:

  • Olives - a handful
  • Bulgarian yellow pepper - 0.5 pcs.
  • Tomato - 1 pc.
  • Any greens to taste
  • Cheese - 150 - 200 gr

For tomato sauce:

  • Medium tomatoes - 3 pcs.
  • Red onion - 1 pc.
  • Ground black pepper - a pinch
  • Salt - 0.5 tsp
  • Butter - a slice about half a tsp
  • Oregano - a pinch

Yeast Pizza Dough:

  • Water - 140 gr.
  • Flour - from 250 gr.
  • Salt - 1/4 teaspoon
  • Olive oil - 1 tablespoon
  • Dry yeast - 25 gr.

Cooking method:

    In a small plane, fill the dry yeast with the specified amount of warm water, not boiling water! Set aside for 3-5 minutes.

    At this time, sift the flour into a large container for kneading the dough. Add salt there and mix thoroughly.

    Then pour olive oil into this container and pour the yeast, mix thoroughly again, first with a spoon, very gently, and then with your hands.

    Next, sprinkle a large board or table surface with sifted flour. We take a small amount first. We spread the dough and begin to knead until the property of sticking to the hands disappears. Add flour gradually. You cannot press hard, otherwise it will turn out to be viscous and seemingly insipid.

    When it has become soft, elastic and less damp, we send it to a bowl and cover with cling film.

    We put in heat for 1 - 1.5 hours. It is easy to check if it has fully risen. If instead of a small kolobok, a fluffy pliable dough has appeared, and the volume has increased by about 3 times, then everything is ready.

    Until the base reaches, we start with the sauce and filling. Cooking the sauce: tomatoes and my onions, cut into cubes. Heat butter in a frying pan with a thick bottom.

    Dip vegetables in it and fry over medium heat with salt and spices for about 3-4 minutes.

    Close the lid and simmer over low heat for another 2-3 minutes.

    The next step is to remove from heat and allow to cool. In the meantime, my peppers, tomatoes and herbs.

    Cut the tomatoes into slices, pepper into strips. If you took parsley, then divide it into small leaves.

    After that, we puree the frying with a blender, if desired, chopped garlic can be dipped into the paste.

    When the dough has risen, cut it into 2 parts and knead it again to give elasticity, leave for 5 minutes.

    Preheat the oven, select a baking sheet and grease it with a little vegetable fat.

    Gently roll out the ball, but it is better to knead and shape, make sides.

    Grease with sauce, lay out the tomatoes and most of the cheese grated on a fine grater, then pepper, olives, the rest of the cheese.

    Bake homemade pizza 30 minutes. Sprinkle with herbs when serving. Bon Appetit!

Sweet pizza in the oven. Banana and Canned Pineapple Recipe

As we know, there are many recipes for making homemade pizza with photographs, and in half of them you can find a similar phrase - “You can have any filling”. Indeed, the ingredients can be varied, because this famous delicious masterpiece is not only basic, but also dessert dish, which we often forget. it quick dough for yeast pizza very tasty. Why not prepare these tempting baked goods with tempting aromas for your freshly brewed coffee? The most important thing is that children will not refuse such a dessert with fruit, and in the apple season the recipe will come in handy. This sweet pastry with slices of fresh strawberries or pears is especially tasty. The finished dish can be watered with caramel, fruit syrup or flower honey.

Ingredients for a large serving:

  • Banana - 1 piece
  • Canned pineapples - 200 gr
  • Chocolate - 90 gr.

For a quick yeast dough:

  • Flour - 400 gr
  • Water - 200 ml
  • Vegetable oil - 2 tablespoons
  • Sugar - 1 tablespoon
  • Salt - a pinch
  • Dry fast-acting yeast - 5-8 gr

Cooking method:

    Combine dry ingredients for the base in a large container. Sift the flour first. Make a small indentation in the resulting mixture.

    We mix warm water with vegetable oil, it is great if it is olive oil. And slowly pour the liquid into the well, gradually mixing with the flour. The mass will turn out to be heterogeneous.

    Pour flour on a table or large board, dip the resulting dough on it. Stir gently until smooth. Perfect dough for pizza - elastic, resilient, tender. The flour that you add should not be much, otherwise it will turn out to be tight.

    We return it back to the container, cover with foil. Let stand for an hour in a warm place. To prevent it from sticking to the mold, brush it just a little bit with olive oil.

    Crumple the finished base and form into a large round layer. You don't need to press down hard, let it be a little lush. Make small bumpers on it.

    Preheat the oven to 200 ° C.

    At this time, grease the baking sheet with sunflower oil, dip the cake into it.

    Melt the chocolate in a water bath. To do this, put a small saucepan with water on a small fire, and another one with chocolate on top. The chocolate will melt and you need to stir it.

    Spread more chocolate sauce on the base, spread.

    Cut the banana into slices and dip in the chocolate. Remember, the filling should not be too much, it weighs down and does not allow the base to rise and bake.

    Then we put our delicious homemade pizza in the oven for 25 minutes.

    Supplement the finished dish with slices canned pineapple and chocolate. Children will be delighted!

Recipe for a quick pizza in a frying pan in 10 minutes

Making delicious pizza quickly isn't difficult. It is enough to pick up suitable recipe... The yeast base and oven bake is time consuming. Pizza in a pan is not only fast, but also delicious. This is a perfectly suitable option for those who are ready to delight themselves and their families with their favorite delicacies even on weekdays. In previous recipes, it was repeatedly mentioned how important it is not to overdo it with the filling. In the case of pizza in a pan, this rule must be followed without fail. Within a limited amount of time (10 minutes), the dough should rise and cook properly. Overloading products creates a huge press. Therefore, we decorate the ready-made base with vegetables or salami, and any other filling.

For cooking quick pizza necessary:

  • Eggs - 2 pieces
  • Flour - 2 faceted glasses.
  • Sour cream - 2 tablespoons
  • Salt - 1 tsp
  • Soda - 0.5 tsp (extinguish with vinegar)
  • Hard cheese - 100 gr
  • Tomato - 1 piece
  • Arugula - a pair of twigs
  • Olives - 5-6 pieces

Cooking method:

    Mix eggs with salt with a mixer, and then sour cream. Add flour to the mixture step by step, while whisking, add baking soda in the middle of the process.

    When you add the last portions of flour, remove the mixer and mix with a spoon.

    Choose a pan suitable for the volume of the mass, put on fire, add sunflower oil.

    We distribute the dough over the surface of the preheated pan, it will not turn out to be a dense lump.

    Then spread the sauce with a spoon, sprinkle with grated cheese.

    My tomatoes and herbs. We cut all the vegetables, tear the greens with our hands.

    We take out the pizza, put it on a plate, decorate fresh vegetables and greens. Bon Appetit!

Undoubtedly, every hostess has ever tried to make pizza at home. Unfortunately, it often happens that the achievement of the desired result ends in failure, since not everyone knows how to make the classic thin pizza dough. This article will help you prepare the ideal one and thus please your loved ones, as well as amuse your "I".

How to make thin pizza dough - top rules

The most basic thing to start with dough preparation is good mood... By the way, this applies not only to of this dish, but also the whole cooking process. The absence of a stressful state will certainly have a positive effect on the final result.

  • Olive oil is an ideal substitute for sunflower oil, which will give the dough good elasticity and unsurpassed taste.
  • To make the dough "airy", the flour must be sieved before cooking. It is also worth knowing that when kneading, the first half of the flour is used first, and a little later - the second.
  • Kneading the dough is required until it stops sticking to your hands. If it does not break when stretched, then the dough is prepared correctly. For elasticity, many advise adding vinegar to the dough or citric acid, and sometimes even cognac. The acidic environment affects the increase in viscous protein substances that are in flour.
  • In order for the texture of the dough to retain its tenderness, it is necessary to roll it out with your hands and very carefully. After sprinkling the surface with flour, the dough must be stretched from the middle to the edges. Be sure to make the edges thicker to make the sides.
  • It is advisable to mix salt for the dough with flour.
  • For the dough to be crispy, the water in which the yeast will be diluted must be heated to 38 C.
  • Combining all the ingredients of the dough is recommended somewhere in ten minutes after the yeast is saturated with oxygen.
  • To prevent the pizza from sticking to the mold, it is first greased with olive oil and sprinkled with flour. But the baking sheet itself must be preheated.
  • Also, you need to know that there should be no drafts in the room.

For a golden and crispy dough, the oven should be preheated and the baking time should be about 10 minutes.

Thin pizza dough - Italian dough recipe

To make a classic italian dough, it will take following ingredients(for one base with a diameter of 30cm):

  • 250 g flour
  • 200 ml water 15g fresh yeast
  • ¼ teaspoon salt
  • 1 tbsp olive oil
  • 1 tbsp sugar without a pea

Before you start cooking, you need to take care of choosing the right flour. Naturally, ideal option real Italian flour will serve, but if there is none, then domestic flour with a high protein content of at least 12% will serve as a substitute. Using ordinary flour will serve to ensure that the pizza will be fluffy, and in this case, the goal is to make exactly the classic thin dough.

Preparation:

  1. 250 g of flour is mixed with a ¼ teaspoon of salt, pour all this in a slide on the table, and a hole is made in the center of it.
  2. A teaspoon of yeast and the same amount of sugar are poured into the water. In order for the yeast to begin its process, this mixture is infused for 10 minutes.
  3. After insisting it is poured into a hole made in flour, and after adding 1 tbsp. tablespoons of oil, you can begin to slowly mix it all. You need to move carefully and from the center of the slide to the edge.
  4. If the dough has stopped sticking to your hands, and does not break when stretched, then you can safely leave it to come up for one hour.
  5. If the dough has doubled, you need to start cutting the pizza. A cake is formed with a diameter of 10 cm and approximately 3 cm thick.
  6. After that, it can be stretched, but only with the help of your hands. The ideal tortilla will be a dough 30-35 cm in diameter with a thickness of 3-4 mm. This will become the classic Italian test.

By the way, an Italian ritual, in which a cake is thrown into the air and twisted on one finger, is carried out to saturate the dough with oxygen.

Pizza dough "like in a pizzeria"

To prepare such a recipe, it is necessary (taking into account 2 portions with a diameter of 30 cm):

  • Flour - 500g
  • Yeast - 12g
  • Sugar - 1 tsp
  • Salt - ½ tsp.
  • Olive oil - 1 - 2 tablespoons
  • Dry herbs - a pinch of basil and oregano
  • Warm boiled water - 250 - 300 ml

Preparation:

  1. To begin with, you need a small bowl, into which you pour the yeast and sugar. Pour it all over with water, stir and, covered with a towel, leave in a warm place for 10 minutes.
  2. For flour, you need a larger bowl, to which, in addition to the main ingredient, dry herbs are added. As in the previous recipe, a depression is created in the middle, into which the mixture is poured, infused to the desired consistency. A fork or whisk is used in the first mixing step.
  3. Then olive oil is poured in and the dough is transferred to a wooden surface. Next, manual kneading continues for about ten minutes.
  4. Having received an elastic and non-sticky dough, it is sprinkled with olive oil and divided into two parts, which are placed in separate bowls, while covering them with a towel and leaving in a warm place for thirty minutes.
  5. After the allotted time, the dough is laid out on the table and stretched by hands to the required size. When moving the pizza into the mold, the dough should be pierced several times with a toothpick.

Yeast-free thin pizza dough

The best thin pizza dough without yeast

This recipe is my favorite and my family loves pizza with just such a dough. It turns out to be thin, but soft and with crispy sides. It compares favorably with others yeast-free recipes... Try it yourself!

Ingredients:

  • sour cream - 3 tablespoons;
  • eggs - 1 pc;
  • flour - 1-2 glasses (it all depends on the consistency of sour cream);
  • salt - 1 tsp without a slide;
  • baking powder or soda.

Dough preparation for sour cream pizza:

  1. First of all, put sour cream in a bowl and add baking soda or baking powder, salt. Beat in an egg.
  2. Now it's the turn of flour - first add half a glass, stir. Then add flour and stir until the dough is hand kneadable.
  3. Pour flour onto a work surface, lay out the resulting dough and knead with your hands until it becomes the consistency you need.
  4. For those who like thinner dough, knead like on dumplings (dense and tight dough). In this case, roll out the resulting dough with a rolling pin to the desired thickness.
  5. Whoever loves a loose, slightly fluffy and soft dough and at the same time thin - knead it until it is difficult to distribute it on the baking sheet with your fingers (it should be soft, pliable, very elastic).
  6. Prepare pizza with such a dough on parchment paper oiled. The dough is soft enough and sticks to the hands, so the butter will not interfere with the distribution of the dough. Spread the dough in a thin layer, place the filling on top and put the pizza in the oven 180 degrees for 20-30 minutes. The dough should be golden brown. If yours is pale, put it on for another 5-10 minutes and raise the temperature to 200 degrees.

That's all, you will definitely get a thin pizza dough with sour cream, I have not yet had a case when this recipe failed!

Yeast-free thin dough for pizza - recipe number 1

To diversify the methods of making pizza, this option is extremely good, as it is often used in Italy itself.

Ingredients:

  • 100 ml of water
  • 1.5 cups flour + flour for kneading (how much the dough will take)
  • 4 tablespoons olive oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Preparation:

  1. After sifting the flour, add salt and baking powder to it.
  2. In the old fashioned way, we make a depression into which we pour water with olive oil. Mix the ingredients with a spoon.
  3. Pour flour on the table, spread the resulting dough and begin to knead. You also need to knead the dough with your hands until it becomes tight.
  4. Having rolled it into a ball shape, send it to the refrigerator for half an hour.
  5. Next, we follow the above method.

Making such a dough is quite simple. It must be thin, crunchy and insanely delicious.

Thin and crispy pizza dough without yeast - recipe number 2

For one more interesting recipe without yeast dough, two chicken eggs and half a liter of milk.

Preparation:

  1. In a separate bowl, mix the flour and salt. Next, we take a bowl for milk, eggs and 2 tbsp. sunflower oil. In no case should this mixture be whipped, only mixed.
  2. The resulting mass gradually, stirring, pour into a bowl of flour. It is necessary to pay special attention to the fact that the eggs are well absorbed into the flour and there are no puddles.
  3. After ten minutes of kneading, you should have a perfect dough.

One of the features of the recipe is that the resulting dough is wrapped in a wet towel for fifteen minutes. Next is the standard rolling ritual.

Recipe number 3

Next recipe yeast-free dough no less simple, but still pleases with its mouth-watering results.

This requires:

  • Any vegetable oil - 1/3 cup
  • Low-fat kefir - half a glass
  • Sugar - 2 tbsp. spoons
  • Salt - 1 teaspoon
  • Flour - one and a half glasses
  • Soda - half a teaspoon

Preparation:

  1. Kefir is mixed with soda and left for 5-10 minutes.
  2. After that, salt, sugar and vegetable oil are added to them.
  3. While stirring, flour is gradually added (a food processor can come to the rescue). When the dough does not stick and has sufficient elasticity, it should be discontinued.
  4. It is worth remembering that an excessive amount of flour can make a crumbly crust rather than a crunchy dough.
  5. After all of the above has been done successfully, the dough under the "cover" of cling film is moved to the refrigerator for 30 minutes.

Yeast Pizza Dough Recipe - Thin and Crunchy

In order to achieve the desired thin and crunchy dough, you must follow the recipe below.

Large wide container is filled warm water, in which the yeast is mixed until they are completely dissolved. Then add half a teaspoon of salt and sugar, as well as 20 grams of olive oil. All this should be mixed until the sugar dissolves.

Sifting flour through a sieve will not only remove excess flour, but will enrich it with oxygen.

If, while kneading the dough, it doesn't want to become perfect in any way, you can add a little more flour. But in the case of too steep dough, a small amount of water and further kneading will save the situation. Skatav the right amount dough into a ball, wrap it in a plastic bag and leave it in a warm place for 30 minutes.

Naturally, in the absence of the ability to roll the dough with your hands, you can use a rolling pin, but it is better to learn how to do it in the generally accepted way. Do not forget that the sides and pizzas should be about 2-3 cm.

How to make crispy thin pizza dough?

For the dough (preparation), yeast, warm water are mixed in the form of two tablespoons and the same amount of flour. Having mixed well, this "creation" is covered with a towel and left warm for half an hour. Sometimes, the dough is ready after ten minutes, so it is worth monitoring its condition.

A blank is poured into a depression made in flour in a separate bowl, salted to taste and about 125 ml of water is added. It is necessary to knead according to the same principles: the dough should not stick and break when stretched. Leaving in a properly warm place for about an hour, it is worth remembering that it should increase by two.

The most basic goal is crispy yummy as a result. To do this, the oven is preheated to about 200 degrees, and the mold is greased with olive or sunflower oil. Next, the laid out and rolled out dough is greased tomato sauce and put in the oven for five minutes. After that, you can already lay out the filling, with which the pizza is in the oven for another twenty minutes. Due to the fact that the dough without the filling is already a little hot, it will undoubtedly crunch pleasantly in the mouth.

Soft pizza dough recipe

It so happens that there are not so many crunchy lovers in the immediate environment. Or another situation: classic dough already a little fed up and want something a little different. Great amount recipes come in handy as never before, because the same favorite pizza is quite possible to make with soft dough.

This will require:

  • Flour - 500 grams
  • Egg - 1 pc.
  • Milk - 300ml
  • Dry yeast - 12g
  • Sugar - 1 tsp
  • Salt - half a teaspoon
  • Vegetable oil - 2 tablespoons

Preparation:

  1. An obligatory ritual is to heat milk to forty degrees, to which yeast is added. After mixing well, leave alone for thirty minutes. If the milk froths, then the process is proceeding correctly.
  2. It is imperative to remember about the ritual of "saturating" flour with oxygen. Prepared milk and an egg are poured into a hole made in flour. Also, salt, sugar and oil are added.
  3. The dough is kneaded and then covered with cling film. By the way, a warm place in which the dough should be infused for about an hour may be a place next to the battery. In this case, the dough should triple.
  4. The oven should be as preheated as possible (at least 250 degrees Celsius). The iron sheet is oiled and also dusted with flour.
  5. After that, put the cobbled large dough cake on this sheet. With a given amount of ingredients and a small oven, this amount of dough is enough for two servings. To avoid air release, the edges are not squashed.
  6. For the dough, a sauce is made from one teaspoon tomato paste and one tablespoon of mayonnaise, which lubricates its surface.
  7. For such a dough, the filling is laid out in several layers, which have an interlayer in the form of grated cheese.
  8. It is baked for 6 minutes at a temperature of 250 degrees. It should be located on the top shelf. If the oven does not have such a high temperature mark, then the baking time should accordingly increase. The pizza turns out to be insanely soft and well-fed.

As for the filling itself, there are already no special rules and recommendations, since everyone makes their own perfect pizza. In this case, experiments and flight of imagination are welcome. The key to success is the properly prepared dough itself, but what will be the filling is not so important. After all, the main thing is what? To make it tasty!

I wonder why this happens: you try one pizza and can't come off, and eat a slice of the other - it's not at all that something is missing in it. What really is the secret delicious pizza? Do you think in the filling? You are wrong, the whole point is in the test and only in it. To make the pizza truly tasty, you need to properly prepare the dough, which, according to its recipe, can be varied, but it is this that will affect the final result of the dish you cook.

The easiest version of the dough is without yeast. It is without their presence that the dough turns out to be thin and crunchy. By the way, this is the recipe used by Italians. Any housewife can easily cook yeast-free pizza dough at home. The main advantage of such a pizza dough is that it bakes much faster than yeast dough, which means that it will take you much less time to prepare pizza than usual.

It can be simple unleavened, with sour cream, with butter or with the addition of cottage cheese. The dough for pizza on sour cream turns out to be tender and crumbly, and with the addition of cottage cheese - soft and airy. You can make yeast-free pizza dough also with kefir, beer or mineral water... Each type of pizza dough has its own individual taste. To argue about which dough is better is just a waste of time. It is much easier to cook in turn each of the dough recipes we offer and opt for the one that suits your taste and liking.

Pizza dough with milk "For Italian pizza"

Ingredients:
2 stacks wheat flour,
2 eggs,
½ stack. warm milk
2 tbsp vegetable oil,
1 tsp salt.

Preparation:
Combine the flour and salt in a bowl. In a separate bowl, mix eggs, milk and vegetable oil until smooth. Gradually, in small portions, stirring constantly, pour the egg-milk mixture into the flour. The flour should completely absorb the liquid and result in a smooth, sticky mass. Begin to knead this mass with your hands, periodically sprinkling flour on it and your hands. The dough will be soft, elastic and smooth. Roll it into a ball, wrap it in a damp towel and let it sit for 15 minutes. When the time is up, dust the table with flour and roll out the dough as thin as possible.

Pizza dough with olive oil

Ingredients:
2 stacks sifted flour
½ stack. boiled, lukewarm water,
4 tablespoons olive oil,
1 tbsp baking powder for dough,
1 tsp sea ​​salt.

Preparation:
Add salt and baking powder to the sifted flour, mix. Then pour in water first, then olive oil. Knead the dough for 10 minutes until elastic. Roll the finished dough into a ball. Separate the amount of dough you need from it and stretch it on the table with your hands to the required size, and then transfer it to a baking sheet.

Unleavened dough on mineral water

Ingredients:
3 stacks sifted flour
1 stack mineral water,
1 tbsp Sahara,
½ tsp soda,
½ tsp salt.

Preparation:
Combine all dry ingredients right on the kitchen table: flour, salt, sugar and soda. Make a slide, in it - a small dimple and, stirring, add water in portions. Knead a firm dough. Further from finished dough Tear off a piece of the size you need and, rolling it out on a floured surface, transfer it to a mold or onto a baking sheet and lay out the filling.


Pizza dough without yeast and eggs

Ingredients:
1.5 stack. flour,
½ stack. low-fat kefir,
⅓ stack. olive or any other vegetable oil,
2 tbsp Sahara,
1 tsp salt,
½ tsp soda.

Preparation:
Mix kefir with baking soda and leave for 10 minutes. Sift flour. Add vegetable oil, salt, sugar to kefir with soda and mix. After that, start, constantly kneading, gradually introduce flour into the dough. This should be done until the dough begins to stick well from the hands, it should be soft and elastic. After the dough is kneaded, cover it with cling film and refrigerate for 30 minutes.

Whey Free Yeast Pizza Dough

Ingredients:
4 stacks flour,
1 stack milk whey,
3 tbsp vegetable oil,
1 tsp salt,
½ tsp soda.

Preparation:
Pour whey into a deep bowl, add 1 cup. flour, salt and baking soda and stir well until homogeneous mass... Then add vegetable oil and stir again. Then add the rest of the flour in small portions, carefully stirring in each new portion. Gradually, you will get a well-stretching dough. Divide it into pieces. Lubricating your hands with butter, stretch the dough piece you want to form a circle directly on the broiler or baking sheet, and put the rest of the dough in the freezer until next time.

Beer pizza dough

Ingredients:
1.5 stack. flour,
280 ml of beer,
2 pinches of salt.

Preparation:
Combine flour and beer and season with salt. Cover it with a towel and leave in a dry and warm place for 30 minutes. Then remember it a little with your hands and leave it again for 15 minutes. The dough should not be very thick.

Sour cream pizza dough

Ingredients:
flour - how much dough will take,
2 eggs,
3 tbsp sour cream,
150 g margarine
1 tsp Sahara,
½ tsp soda,
salt to taste.

Preparation:
In a separate container, beat eggs with salt and sugar, add sour cream and soda to them and mix. Add melted margarine to the egg mass and mix everything thoroughly again. Then slowly add flour to the total mass and knead elastic dough... Cover it with a towel and let sit for 10 minutes. Then roll out the dough in such a way that it turns out to be a crust.


Pizza dough with baking powder

Ingredients:
300 g flour
100 ml of water,
4 tablespoons vegetable oil,
1 tsp baking powder for dough,
½ tsp salt.

Preparation:
Sift flour 2-3 times. After that, mix flour with baking powder and salt, pour in vegetable oil and water, which is best added in small portions - 2-3 tablespoons each. Knead the dough until it stops sticking to your hands. Roll up ready dough into a bowl, cover with a napkin and leave for 1.5 hours.

Sour cream dough with mayonnaise

Ingredients:
2 stacks flour,
5 tbsp sour cream,
5 tbsp low-fat mayonnaise,
1 egg.

Preparation:
Combine egg, sour cream and mayonnaise in a mixer. Then add flour gradually and do not stop kneading. In the end, the dough should resemble thick sour cream. Pour it gently and evenly into an oiled deep mold. After that, having distributed the filling, you can cook pizza in a pan.

Yeast-free pizza dough with ghee

Ingredients:
2 stacks flour,
½ stack. ghee,
1 egg,
1 tsp Sahara,
1 tsp baking powder for the dough.

Preparation:
Heat ghee, stir salt and sugar in it. Then add baking powder, separately beaten egg and mix well. After that, add the sifted flour in parts and knead until you get enough soft dough... Cover the finished dough for literally 10 minutes with a linen napkin moistened with water and leave for a while. Then roll it out, sprinkle with flour.

Pizza dough without yeast on yogurt

Ingredients:
8 tbsp flour,
1 egg,
100 g softened margarine,
100 g natural yoghurt,
½ tsp soda.

Preparation:
Dissolve the baking soda in the yogurt. Add egg, margarine and flour to the prepared mixture. Stir the resulting mass with a mixer. If the dough is too thin, add more flour. Place the finished dough in the refrigerator for 30 minutes. Sift a little flour on the board, put the dough on it and roll a little in flour (this will prevent the dough from sticking to your hands as it rolls out). Shape the dough to the desired shape.


Pizza dough with mayonnaise and kefir without yeast

Ingredients:
2 stacks flour,
300 ml of kefir,
2 tbsp mayonnaise,
½ tsp soda,
½ tsp salt.

Preparation:
Drive an egg into the prepared container, add salt and soda to it, mix well the resulting mixture until smooth. Then add kefir and mayonnaise there. Slowly add the sifted flour. The finished dough should be similar in consistency to pancake dough - not too thick and not too runny. When you get the dough of the desired consistency, put it in a baking dish so that it is even, without bumps. Lay out the filling.

Kefir dough

Ingredients:
500 g flour
1 egg,
100 ml of kefir,
20 g vegetable oil
1 tsp soda,
a pinch of salt.

Preparation:
Mix half the flour and salt. Beat the eggs in a thin foam and pour into the dough. Add 10 ml of vegetable oil there, add flour and knead the dough. Add remaining vegetable oil as needed. If the dough turns out to be thin, add a little more flour. Let the finished dough stand for 15-20 minutes before rolling it into a layer. To prevent the dough from sticking to your hands when rolling, grease them with vegetable oil.

Pizza dough without yeast on cognac and butter

Ingredients:
500 g flour
150 ml of kefir,
10 g butter
2 tbsp cognac,
1 tbsp Sahara,
1 tsp soda,
½ tsp salt.

Preparation:
Sift flour into a large bowl, folding it in a small bowl. Make a small indentation in it, put softened margarine, then add sugar, soda, salt and pour in brandy. Knead into a homogeneous dough, shape it into a ball and leave it that way for 1 hour. Then knead and roll again.

Pizza dough

Ingredients:
2 stacks flour,
2 eggs,
2 tbsp vegetable oil (olive oil can be used),
⅓ tsp baking soda,
salt.

Preparation:
Break eggs into a bowl, add salt and beat. In a separate container, mix the sour cream and baking soda, add to the beaten eggs and mix well. Then add flour and vegetable oil and knead the dough, it should look like thick sour cream. Let the finished dough stand for 20 minutes. After the time has elapsed, start forming the pizza, having previously greased your hands and a baking sheet with vegetable oil.

Dough "As easy as shelling pears"

Ingredients:
4 tablespoons flour,
1 egg,
2 tbsp mayonnaise,
¼ tsp soda.

Preparation:
Combine mayonnaise and egg until smooth. Add flour and baking soda to it and knead the dough. Form a ball from the resulting dough and roll out a cake 2 mm thick from it (it sticks a little to your hands, but, nevertheless, you can roll it out). Bake in oven at 180 ° C for 10 minutes. The pizza will turn out to be thin with a golden brown crust.


Curd dough for pizza

Ingredients:
1 stack flour,
125 g fat-free cottage cheese,
3 tbsp olive oil,
1 egg,
1 tsp salt.

Preparation:
Add the egg, salt, vegetable oil to the curd and mix well with a mixer. Sift flour onto the resulting mass and knead the dough until it becomes elastic. Then roll it out and place it on a baking sheet. Bake for 10 minutes, then place the prepared filling over it and bake the pizza until tender.

Yeast-free puff pastry for pizza

Ingredients:
2 stacks flour,
¼ stack. water,
200 g butter
1 tsp Sahara,
a pinch of salt,
citric acid to taste.

Preparation:
Put butter in flour and, mixing it with flour, chop into small pieces. Then add the rest of the ingredients to this mass and mix well. Roll out the finished dough, fold several times and place in the refrigerator to cool. After a while, take it out and start making pizza.

Chopped puff pastry for pizza

Ingredients:
2 stacks flour,
150 ml of water,
300 g butter or margarine,
1 egg,
1 tsp lemon juice
½ tsp salt.

Preparation:
Sift flour, put chilled butter, cut into small pieces, and chop finely with a knife. Make a depression in flour and butter, pour salted water into it, add an egg, lemon juice and quickly knead the dough. Roll the finished dough into a ball, cover with a napkin and put in a cold place. Before baking, roll out the dough 2-3 times and fold in 3-4 layers.

D. Oliver's pizza dough recipe

Ingredients:
3 tbsp flour,
3 tbsp mayonnaise,
a pinch of salt with a drop of vinegar.

Preparation:
Combine all ingredients and knead the dough. In consistency, it should resemble pancake dough. Bake the resulting pizza base for 10 minutes, and then put the filling on it and cook for another 10 minutes.

Pizza dough with basil and black pepper

Ingredients:
2 stacks flour,
⅓ stack. vegetable oil,
⅔ stack. milk,
2 tsp baking powder,
a pinch of salt, basil and black pepper.

Preparation:
Mix all the ingredients with your hands in a bowl until smooth (the dough should be firm and slightly tight). Roll out the finished dough, prick in several places with a fork. Use toppings of your choice for making pizza.

Try it, experiment, and you will surely be able not only to appreciate the pizza dough without yeast, but also make your own absolutely irresistible pizza.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

The present italian pizza, on a thin crust, with hot stretching cheese ... mmm !!! What hostess has not dreamed to please her beloved or guests with such pizza ?! it the easiest pizza recipe!

Pizza dough - a very simple recipe

Excellent pizza dough - a simple recipe... It always turns out the way it is needed, even for those who took up the preparation of pizza for the first time.

1/2 cup warm water

2 teaspoons dry yeast

2 cups flour

2 tablespoons olive oil

A couple of pinches of salt

1 teaspoon sugar

Tomato sauce (puree)

Mozzarella cheese

Bell pepper

The filling can be any to your taste

The easiest pizza recipe - cooking method:

Dissolve the yeast in a small amount of water, stir until completely dissolved. Mix all the ingredients and knead the dough with your hands to the desired consistency. Add a little flour if necessary. The dough should not stick to your hands, it should be soft and pliable. Cover with a towel and let it brew in a warm place or in a plastic bag for about 30-50 minutes. The dough should almost double. Knead the dough again with your hands for 10 minutes. As a rule, the finished dough is enough for 2-3 pizzas. Pour some flour on the work surface and roll out the dough. Grease a baking sheet with a little oil and the dough with tomato sauce. Put the filling, sprinkle with grated mozzarella and place in a preheated oven at 200-220 degrees for 12-17 minutes.

Bon Appetit!

For a long time I tried to achieve perfect pizza dough to make it work thin and crispy like in a real Italian pizzeria. And now, finally, as it seems to me, I found desired recipe. Dough it is done quite simply, do not be afraid of the presence of yeast in the ingredients, because this is a safe yeast dough, and it is quite difficult to do something wrong here, all the ingredients are just mixed.

As with all recipes Italian cuisine, the key to the success of an ideal pizza bases- quality ingredients. Take clean drinking water, no need to use chlorinated tap water, take quality flour top grade, and, of course, I would not substitute sunflower oil for olive oil. But, as always, you make the final decision, I only advise how to do it better, in my opinion.

From the specified amount of ingredients, 3 pizza bases, each with a diameter of about 30-32 cm, just this is the maximum size that fits on my baking sheet. If you only need one base, divide all the ingredients by 3, if you need two, we recall school math lessons. can be stored in the freezer, but it tastes much better when fresh.

Ingredients

  • water 250 ml
  • flour 500 g
  • live yeast 25 g (or 7 g dry)
  • olive oil 20 g
  • sugar 5 g (1/2 tsp)
  • salt 5 g (1/2 tsp)

Preparation

In a large, wide container, in which it will be convenient to knead the dough, pour slightly warm water (about 30 ° C), the water should not be cold, but it should not be hot either, because at 50 ° C, yeast ceases to function. Put the yeast in the water and stir until it is completely dissolved.

Add sugar and salt.

Pour in olive oil and stir until the salt and sugar are completely dissolved.

We sift the flour through a sieve, this will not only help to avoid unnecessary impurities entering the dough, but also enrich the flour with oxygen, which will undoubtedly improve our dough. Also, be careful, you may need a little more flour, or a little less than indicated in the ingredients, unfortunately, you can't say for sure, because different flours have different properties. If this helps someone, I use Predportovaya flour (perhaps sold only in St. Petersburg) or Makfa, and I put exactly 500 g.

Now the most important thing is to knead our dough well. This usually takes about 10 minutes. As a result, the dough should completely stop sticking to the hands and bowl, but remain soft and elastic. If you have been kneading for a long time, and the dough still sticks to your hands a lot, you may need to add a little more flour, if on the contrary - the dough has become very tough, add a little water and knead well again.

This is what a well-kneaded dough looks like.

Now we divide the dough into three equal parts, if there is a scale, we weigh, each part weighs about 270 g, one part is one pizza base. We roll each part into a ball, put it in a plastic bag and leave it in a warm place for half an hour. If you don't plan to make 3 pizzas at once, then put the dough you don't need now in the refrigerator, it will rise there too, just not so quickly. During this time, you can make and prepare the rest of the ingredients for your pizza.

After half an hour, we take out the dough from the bag, it has slightly increased in volume. I usually roll out the dough on parchment sprinkled with flour, and bake on it, because it is very difficult to transfer a rather thinly rolled dough to a baking sheet so that it does not deform, for this you need a special large pizza shovel, like in pizzerias, but I don't have one.

Now a little more about rolling the dough. Of course, the Italians will tell you that the pizza dough must never be rolled out with a rolling pin, it must be stretched with your hands, without touching the edges of the dough, this is how the pizza rim is formed. You also need to twist the dough in different ways in your hands, twist it, including over your head, and then, of course, it will turn out perfect. If you want to try stretching the dough with your hands, try it. I experimented a lot with this and realized that in order to qualitatively stretch the dough to such a size with my hands so that it was uniform in thickness at the same time, you need to do this every day several times a day, working in a pizzeria. If you do it well, you are a pizza master, but it takes me too much time and the result is not perfect. Therefore, I roll out the dough with a rolling pin, but let's not tell the Italians about it.

So, dust the parchment with flour a little.

We roll out the dough with a thickness of 2-3 mm, try to roll it out evenly and be round in shape. If you cannot roll out an even circle, put big plate or a dish and just cut the bumps along it. But I don’t like to do that, because it’s not clear where to put the trimmings and where to get a plate of such a large size. So trying to just roll out an even circle is not very difficult.

For my baking sheet, I roll out a circle of 34-36 cm.We fold the edges 2-3 cm inward and seal them well so that they do not come off during baking - this is how we will make the sides for our pizza, I spied this method in one of the pizzerias. As a result, we get pizza with a diameter of 30-32 cm.

Put the sauce you like on the base (you can make it according to this recipe).

Spread the sauce evenly over the base. Top with a little olive oil.

Transfer the dough to the baking sheet together with the parchment. Preheat the oven to the maximum temperature (250-270 ° C), bake for 5-10 minutes, until it is well browned from below.

We bake the crust separately so that the dough is crispy and well baked. After all, if we put on raw dough filling and send it to the oven, then the cheese will already begin to burn, and the dough has not yet fried until crispy. Also, the sauce will remain liquid inside, and the filling may slide off ready-made pizza, but we don't need this, do we? If you still doubt that the pizza base needs to be baked in advance, remember that pizzas are baked in ovens at 350-400 ° C, and no oven will give us such a temperature, so we have to get out.

On the baked base, lay out the ingredients, according to your desire or recipe, and bake, now on the upper level of the oven. So here it is, the perfect base for your perfect pizza! Using this base, you can cook, or any other to your taste.