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Pizza dough made from eggs and flour. Thin pizza dough like in a pizzeria

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 or citric acid to the dough, 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 ceased to stick 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 cake is 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. After pouring in olive oil and the dough is laid on 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, 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 out 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 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's worth monitoring its condition.

A blank is poured into a groove 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 with one teaspoon of tomato paste and one tablespoon of mayonnaise, which is used to lubricate 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!

Pizza - traditional italian dish, which has long won the hearts of adults and children!


Pizza is a traditional Italian dish that has long won the hearts of adults and children for its wonderful taste.

The variety of recipes allows you to prepare an almost unlimited number of delicious and varied pizza options, so cooking turns into real creativity. You can cook absolutely any pizza to your taste, this is what made it one of the most popular dishes in the world.

The secret of good and delicious pizza lies at its core. Pizza dough can be anything: yeast, puff, unleavened, egg, cottage cheese - it all depends on your taste. Some people like pizza on a thin, crispy base, while others like thick and fluffy ones.

You can make pizza from any dough, as long as it goes well with the filling. At the same time, do-it-yourself pizza dough is much tastier than purchased semi-finished cakes and it is not at all difficult to prepare it.

Yeast pizza dough (recipe)

Pizza on yeast dough cooks quickly enough and turns out to be very satisfying and tasty.

For cooking, you will need 2 tablespoons of yeast, a glass of warm water, a teaspoon of salt, a pinch of sugar, 3 glasses wheat flour... Heat a bowl, add yeast and cover with warm water. Add sugar to them and wait 5-10 minutes until the yeast begins to foam.

Now add salt and 1 cup flour to the yeast and, stirring thoroughly, pour in another 1 cup flour. Put the resulting dough on a floured table and start kneading it, gradually adding the remaining flour to it. Knead for 8-10 minutes, until the dough is elastic.

Form a ball out of it and transfer to a bowl greased with vegetable oil. Cover it with a damp towel and leave in a warm place for 40 minutes. When the dough rises, knead it for another 1-2 minutes and roll it out. From this test, you will get 1 thick or 2 thin pizzas... Roll out the dough with a rolling pin to a thickness of 5-7 mm and place in a mold. Now you can add any filling.

Puff pastry for pizza (recipe)

Puff pastry pizza is crispy on the outside, but soft and tender on the inside. Many people prefer this kind of pizza, but making puff pastry is a rather laborious process. To prepare the dough, you will need 2 cups of flour, 0.5 cups cold water, 250 g butter, yolk, lemon acid and salt.

Mix all the ingredients except the butter and knead the dough, then put it in a cold place for half an hour. Combine butter with 3 tablespoons flour, roll out into a square and store in a cold place.

Take out the chilled dough, roll it out and place the butter in the center. Then fold the edges of the dough and roll it out, fold it in half and roll it out again. Repeat this process as many times as possible, continually folding and rolling the dough.

Unleavened pizza dough (recipe)

The main advantage of this dough is that it cooks quickly and is better preserved. You will need 2 eggs, 2 tablespoons of margarine, a glass of sour cream, a tablespoon of sugar, half a teaspoon of salt, 3 glasses of flour.

Pour the flour on the table in the shape of a mound, make a depression in the center and put there margarine, eggs, sour cream, salt, sugar and knead the dough. Roll a ball out of it, cover with a towel and put it in the cold for half an hour.

Egg dough for pizza (recipe)

it elastic dough great for making pizza. For cooking, you will need 500 g of flour, 4 eggs, 1 tablespoon of dry yeast, 4 tablespoons of butter, half a glass of warm water, salt.

Sprinkle flour in a mound and place eggs, softened butter and yeast diluted in warm water into the well. Salt and mix thoroughly until you get homogeneous mass... Knead the dough for about 10 minutes, then cover with a towel and store in a warm place for 1 hour.

Curd dough for pizza (recipe)

Pizza cooked in curd dough, has a unique, unusual taste that you will definitely like. To prepare such a dough, take 1 glass of flour, 1 egg, 125 g of low-fat cottage cheese, 3 tablespoons vegetable oil and a teaspoon of salt.

Mix the cottage cheese, egg, salt and olive oil thoroughly with a mixer. Then gradually add to flour curd mass, kneading the dough until the dough is elastic. Roll out the dough and place on a baking sheet.

Real pizza can be made at home, and it is great to make pizza dough at home. Dough for homemade pizza must meet the main criterion for a pizza dough: it must be elastic so that you can stretch it well with your hands and end up with a thin crust. How to make pizza dough right? - you ask. Well, let's take a look at how to make pizza dough quickly and correctly. The recipe for pizza dough is recognized as even more important than the recipe for its filling. Delicious dough for pizza - the guarantee of delicious pizza. It is very important to get a subtle Pizza dough... Recipe thin dough for pizza traditionally includes yeast. But yeast-free pizza dough can be made too. The yeast-free pizza dough recipe uses traditional non-yeast dough products as a starter. To do this, prepare a dough for pizza with kefir, dough for pizza with milk. A quick and easy pizza dough can be made with dry instant yeast. Even if you don't have much experience with dough, you can probably make a simple pizza dough. After all, to make it you need flour, water, salt, sugar, yeast and oil. Ideally, yeast pizza dough is made from a mixture of ordinary flour and durum, but our ordinary flour will do. At the same time, usually many tend to make pizza dough quickly. Really, quick dough for pizza you can cook in 20 minutes. We recommend that you take your time to get it. good dough for pizza. Just take 10-15 more minutes. First, to make it work Pizza dough thin, you need to mix it well. This is the whole secret of how to make a pizza dough: knead it for about 10 minutes, until it becomes elastic, does not tear, so that you, like a real pizza maker, can stretch it with your hands to the size of a future pizza. Dough recipe for Italian pizza recommends letting it stand for about 20 minutes, during which time the flour will swell and the yeast will play. As a result, your homemade pizza dough will not tear, which is very important to make a thin pizza dough tasty. In addition, the dough for Italian pizza must be prepared with the addition of olive oil. If you still have questions, see how pizza dough is made with photo instructions. Follow the recipe step by step and you will have a real pizza dough. Photo recipe will help those who are still on "you" with the test. And don't be afraid that you end up with dry pizza dough, real pizza doesn't have to be wet. However, some people like thick crust for liquid pizza. Pizza batter is often prepared with kefir or sour cream, the flour is sieved so that it is saturated with oxygen, the soda is quenched with vinegar. The result is a lush batter, which is poured into a baking dish.

The answer to the question of how to cook Pizza dough in a bread maker. Everything is even simpler here, since the main thing is to put the dough ingredients in the correct sequence, the machine will do the rest for you.

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!

I'll tell you a secret: this homemade yeast pizza is a thousand times tastier than in a pizzeria. As you can imagine, the filling for homemade pizza can be different, but in my family one of the 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.

For decoration:

  • Greens (parsley, basil, green onions).

How to make pizza at homelike in a pizzeria:

First of all, we prepare the dough for Italian pizza 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.

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 required recipe. Dough it is done quite simply, do not be afraid of the presence of yeast in the ingredients, because it's unpaired 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 need only 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 steep, 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, you need to do this every day, several times a day, working in a pizzeria. If you are good at it, 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, we 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 scraps 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.