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Delicious pizza dough. Thin Pizza Dough Recipe: Cooking

Everyone knows that home-made pizza tastes much better than purchased pizza. Especially if all its components are: dough, and - do it yourself. Today we will show you how to make a simple pizza dough.

Simple Yeastless Pizza Dough

Ingredients:

  • egg - 2 pcs.;
  • flour - 2 tbsp.;
  • butter - 1 tsp;
  • milk - 140 ml;
  • salt - a pinch.

Preparation

Break the chicken eggs into a bowl with high walls and beat them with a mixer. Then pour warm milk and olive oil into them. We sift the flour separately, and then gradually introduce it into it. egg mixture, in small portions. Knead the dough for about 10 minutes. Next, we form a ball out of it and transfer it to a greased bowl. We leave to rest for 15 minutes. That's it, after the time has passed, the quick and easy pizza dough is ready!

Simple pizza dough on water

Ingredients:

  • flour - 2 tbsp.;
  • filtered water - 0.5 tbsp.;
  • vegetable oil - 2 tbsp. spoons;
  • egg - 2 pcs.;
  • salt.

Preparation

Sift flour and salt into a bowl, and beat eggs with a mixer in another bowl. Then pour in filtered water and vegetable oil. The resulting mixture is gradually introduced into the flour, stirring constantly. Then knead the mass thoroughly, adding a little flour if necessary. Next, put it in a bowl, cover with a clean towel and leave for 30 minutes. When the time is up ready dough roll out with a rolling pin, transfer to a greased baking sheet and fill with any filling to your taste.

Simple and tasty pizza dough with mayonnaise

Ingredients:

  • kefir 3.2% - 0.5 l;
  • fine sugar - 1 tbsp. a spoon;
  • lean mayonnaise - 2 tbsp. spoons;
  • flour - 3 tbsp.;
  • egg - 2 pcs.;
  • baking soda - 1 tsp;
  • fine salt - a pinch.

Preparation

In a small bowl, mix soda with kefir, put mayonnaise, add salt, sugar and add eggs beaten with a whisk. Knead everything thoroughly until smooth. Next, add flour in small portions and knead the dough. It should turn out to be soft, plastic and in density resemble thick rustic sour cream. Then we coat the baking sheet with oil, lay out the dough, level and fill with any filling to your taste.

Simple kefir pizza dough

Ingredients:

  • kefir 3.2% - 1 tbsp.;
  • flour - 350 g;
  • baking soda - a pinch;
  • fine salt - to taste;
  • egg - 2 pcs.;
  • butter - 50 g.

Preparation

Chicken eggs beat with a mixer with a pinch of salt, until an airy foam is formed. Throw a pinch of soda into kefir, previously extinguished with table vinegar. Melt the butter, cool a little and add to the kefir. After that, we combine it with the eggs and gradually add the sifted flour. Gently mix everything until a homogeneous consistency is obtained. As a result, you should have a dough, about the same as for pancakes - dense enough, but not so thick that you can roll it out with a rolling pin.

Ingredients:

Preparation

We heat the water to a lukewarm state, put it in it fresh yeast and put the mixture in a warm place for 10 minutes. Next, pour in vegetable oil, stir with a spoon and pour everything into flour sifted with a slide. Knead a simple pizza dough, wrap it in foil and leave it warm for about 30 minutes. During this time, it will rise well for you and will approximately double in volume. Next, roll it out on the kitchen table and move on to preparing the filling.

Pizza is a dish that can be cooked in minutes. You can have any filling, but the most important thing is to cook delicious dough... The correct recipe for pizza dough is the same as in a pizzeria - delicate, aromatic, easy to prepare. And several of these recipes are presented in our selection.

The classic yeast pizza dough can be made according to the recipe below. In this case, the base turns out to be similar to that which is prepared in pizzerias.

  • flour - 350 gr;
  • water - 200 ml;
  • yeast - 8 g;
  • sugar - 1 tbsp. l .;
  • salt - 1 tsp;
  • olive oil- 40 ml.

Sift the flour into a deep bowl, where the dough will subsequently be kneaded. We add yeast to it and mix a little with a spoon.

Separately dilute sugar and salt in water, stirring until they are completely dissolved. Then pour in the oil and mix a little.

Pour a liquid blank into the flour mixture, knead with a spoon or spatula. When the ingredients are sufficiently mixed, and a more homogeneous structure begins to form, we begin to knead with our hands. Then we spread it on the work surface, continuing to manually knead the dough. We form a ball out of it, cover with a waffle towel and leave to brew for half an hour, approach a little.

If the dough does not fit well, you need to warm it up to 30 degrees, or add a portion of fresh yeast.

Thin dough for Italian pizza

Thin pizza dough can be made according to the Italian pizza maker's recipe. This requires few ingredients, and most importantly, they are easy to obtain, no unusual products are used in the recipe.

  • slightly warm water - 500 gr;
  • live yeast - 3 g;
  • salt - 2 tablespoons. l .;
  • cold-pressed olive oil - 50-70 ml;
  • flour - 900 gr.

We combine water, yeast, salt and oil using a mixer or an automatic dough kneader. When the liquid components turn into a homogeneous liquid, we begin to gradually add flour, one spoon at a time. When the dough is kneaded, put it on the table and knead it by hand so that it becomes homogeneous and smooth.

Divide the finished dough with a knife into pieces of approximately 250 g each. These will be blanks, they need to be rolled into a ball. Leave to come up a little, and then roll out into round bases.

On a note. Excess balls of dough can be frozen.

Cooking with sour cream

Delicate pizza dough can be made with sour cream.

In addition to it, you will also need:

  • sour cream - 200 gr;
  • egg;
  • flour - 500 gr;
  • salt - a few pinches;
  • soda - ½ tsp.

Preparing the dough according to this recipe will not take much time, since the dough is prepared in literally a quarter of an hour. For him, you do not need to start a dough, which greatly simplifies preparation.

First, beat the egg and salt into a frothy mass.

Then separately combine sour cream with baking soda and stir a little to extinguish the latter. Gradually sift the flour into them, stirring with a spoon.

The last stage is the combination of egg mass with sour cream and flour. After carefully working out the test with a whisk, you get a little batter, a similar thing is done for pancakes. It remains to pour on a baking sheet, put the filling and bake.

Milk dough

Milk dough is very aromatic.

  • flour - 2 stack.;
  • salt - 1 tsp;
  • eggs - 2 units;
  • slightly warm milk - ½ stack.;
  • post oil refined - 1 tbsp. l.

Be sure to sift the flour into a wide bowl and mix with salt.

Beat the eggs separately until the mass is clear, then pour in the milk and beat again. We turn on the oil, beat again.

We make a depression in the flour, in the center. Pour the milk-egg blank there in a thin stream, kneading with a spoon. Work lightly with a spoon until the flour absorbs the liquid. After that, you can knead by hand for about ten minutes - all the ingredients should be well mixed. The dough turns out to be a little elastic.

Cover it with a towel for a quarter of an hour and leave it in a warm place - come up. Then you can start making pizza - cut it into small pieces, roll it into a circle, put it on a baking sheet. Put the filling on top.

Quick dough on kefir

  • 300 ml of warm kefir;
  • a couple of pinches of fine salt;
  • 2 stacks of flour;
  • ½ tsp soda;
  • 3 tbsp. l. postn. oils.

Combine kefir with salt and soda, mix with a fork, pour in oil and mix again.

Sift the flour into liquid ingredients and continue stirring until it becomes difficult. Then we continue to knead by hand. Leave the dough to "rest" for an hour.

Lean dough recipe with yeast on water

A very simple dough from which you can make a super thin pizza base - lean. There is no need to prepare a dough for him, the main thing is to give him a little time to soak before using the dough.

  • flour - 2 stack.;
  • fast. oil - ½ stack.;
  • water (boiling water) - 1 stack.;
  • salt - ½ tsp;
  • baking powder

We combine salt, water and oil. Stir a little with a spoon.

Next, sift the flour, baking powder. We mix the components by hand, when it becomes tight - knead on the board. Next, you need to leave for half an hour to rest. For this, the dough can be wrapped in foil or simply covered with a towel.

How to make American pizza dough?

Three pizzas with a diameter of 30 cm can be prepared from the following amount of products. The dough turns out to be a little soft, but the base itself is thin enough not to interrupt with its quantity, but only to supplement the filling.

  • eggs - 2 units;
  • milk - 250 ml;
  • flour - 500-550 gr;
  • yeast - 1 tbsp. l .;
  • sugar - 1 tsp;
  • salt - 1 tsp;
  • rast. oil.

The milk should be a little warm - this is important to "revitalize" the yeast. Thanks to this, the dough is thin and soft at the same time.

We carefully process milk, yeast, salt and sugar with a whisk (mixer).

Next, we drive in the eggs, pour in the oil, work it out again.

Gradually sift the flour, kneading the dough. When it begins to thicken, gather in a lump - no more flour can be added. Cover with a towel and leave to rise for about half an hour.

Pizza - italian dish- like, probably, almost everyone. But what could be tastier and more natural than homemade pizza with your own hands? Made in this way, this burrito can even decorate a festive table.

For all its deliciousness, this dish is not so difficult to prepare. You only have to tinker with the dough. Of course, when too little time is allotted for cooking, the base or dough can be bought ready-made. But it's better to do it yourself.

In this article, I will introduce you several ways to make pizza dough.

But first, here are some tips for making dough.

  • Don't you have a rolling pin? You can always find a worthy replacement on the farm! Take any glass bottle with a flat surface, remove the labels, wipe and you're done! A plastic bottle will work as well. But it must be filled with water and the lid must be screwed on well so that water does not drip.

Personally, I used a piece of plastic pipe. I had several of them, of various diameters. Very convenient, no rolling pin needed.

Use a cling film or foil roll. Only it must be wrapped with the same film or wide tape, if it is made of cardboard.

  • The correct dough will be obtained only if the correct proportions of the addition of ingredients are observed. No need to add them "by eye". The result may not satisfy you.
  • The longer the dough “rests”, the softer it becomes. This should be taken into account if you prepare it long before use. In this case, you need to add more flour or sprinkle it abundantly on the table surface when rolling.
  • In order to get pizza on a thin base, the dough must be rolled out as thin as possible, ideally 1-2 mm. If you prefer pizza on a fluffy basis, then the dough needs to be rolled out a little thicker - 3-5 mm, as a result, when baked, it will increase in volume by 1.5-2 times.
  • Today, when baking, we much more often use dry, quick-dissolving yeast, because they fit much faster, they keep well and for a long time. But sometimes there are recipes with pressed yeast (once called sticks). The replacement is made 1 to 3. That is, we replace the pressed parts with one part of the dry ones.
  • Try to cover the whole dough with sauce - the base, then it will not be too dry around the edges.
  • And don't forget to always sift the flour!

How to knead the dough correctly - video

Yeast-free pizza dough

Dough on water

Products:

  • a pound of good quality flour, better than baking;
  • a glass (200 gr.) of water;
  • 5 tbsp. l. better than olive oil, but can be replaced with vegetable oil;
  • 1 tsp topless salt;
  • to this dough I usually add more and Provencal herbs, but you can do without it;
  • soda on the tip of a knife, quench with vinegar.

In sifted flour (not all) put salt, seasonings and oil. Stir. Add water gradually, stirring well.

When you've removed all the water, add the remaining flour and knead the dough well so that it doesn't stick to your hands.

Recently, I have been using a bread maker to knead all types of dough, because I do not really like this process. And then you just download everything necessary ingredients, and in half an hour you get a ready-made dough of the desired consistency! You can see the bread maker options in the checked

But if you do not have a bread machine, you will have to work with your hands.

Put the finished dough in a plastic bag and refrigerate for half an hour.

Take out the rested dough, remember it a little with your hands and roll it out, sprinkling with flour a little.

Before placing the filling, place the dough on parchment paper and prick with a fork over the entire surface. Sprinkle with oil and place in the oven at 200-220 degrees for 5 minutes. Remove from oven and spread with sauce. So let it stand for about 10 minutes. After that, you can put the filling. You need to bake such a dough no more than 10 minutes.

Milk dough

Products:

  • 4 cups flour;
  • 4 eggs;
  • 1 glass of milk;
  • 1 tbsp. l. olive or vegetable oil;
  • 0.5 teaspoon salt;

Place the sifted flour and salt in a suitable deep container. Stir.

In another bowl, whisk the eggs with a whisk and then pour in warm milk (about 30 degrees), add olive oil and mix well.

Pour the contents into the flour gradually, stirring constantly. Knead until the dough is elastic and no longer sticks to your hands.

Kefir dough

Products:

  • 2 cups of flour;
  • 1 glass of kefir, maybe not entirely fresh;
  • 2 eggs;
  • 3 tbsp. tablespoons of vegetable oil;
  • half a teaspoon of salt;
  • 1/4 teaspoon of baking soda (you don't need to quench soda with vinegar in kefir).

Pour half the flour and all the salt into a suitable bowl. Get in the way.

Pour kefir into another bowl, add soda to it. Kefir should foam from this. Pour it gently into the flour, add eggs, butter and whisk it all together if there is no food processor or bread maker.

While kneading the dough, gradually mix in all the flour.

Roll the finished dough into a ball, sprinkle with flour or cover with a napkin to keep it dry. Leave warm for 20-30 minutes.

Sour cream dough

Products:

  • 2 cups of flour;
  • 2 eggs;
  • a glass of not very fatty sour cream;
  • 2 tbsp. tablespoons melted and chilled butter;
  • 1 tbsp. l. no top sugar;
  • 1 tsp topless salt;
  • baking powder or soda slaked with vinegar (on the tip of a knife).

On a suitable surface for kneading the dough, sift the flour with a slide and make a depression in it. In any dish, mix sour cream, salt, sugar, eggs and baking soda.

Whisk the softened butter in a separate bowl until the color changes, gradually add it to the sour cream mixture. Mix everything well until homogeneous mass and pour into the well of the cooked flour. Knead the dough as described in the recipes above.

Quick pizza dough in a skillet with sour cream and mayonnaise

Products:

  • 2 eggs;
  • 4 tbsp. spoons of sour cream;
  • 4 tbsp. tablespoons of mayonnaise;
  • 9 tbsp. tablespoons of flour with a small slide;
  • half a teaspoon of salt.

Break the eggs into a tall and wide dish. Add sour cream and mayonnaise there. Stir with a whisk.

Add pre-sifted flour. Knead everything thoroughly so that there are no lumps. The dough turns out to be liquid so that it can be simply poured into a frying pan. In this case, the pan should be liberally greased with vegetable oil.

We grease the dough with ketchup right in the frying pan, it is very convenient to do this with a silicone brush, and lay out the prepared filling. We put the pan on the slowest heat, be sure to tightly close the lid. Fry for about 10 minutes. until the cheese is completely melted.

Dough for quick pizza with kefir

Products:

  • flour, about 500 gr.;
  • a glass of kefir;
  • 2 tbsp. tablespoons of vegetable oil;
  • 0.5 tsp soda;
  • a teaspoon of salt without top;
  • slightly less sugar.

Pour the sifted flour, salt, sugar, soda into a bowl. We mix. Add kefir. Mix thoroughly and add oil. The dough should look like dumplings.

After 20 minutes, roll out the dough thinly along the diameter of the pan. Place in a cold, dry skillet and set over medium heat. When the bottom of the dough is brown enough, turn it over and lay out the filling.

This dough is very thin.

Yeast pizza dough

Quick pizza dough on water

Products:

  • 7 gr. (2 tsp without top) dry instant yeast;
  • a glass of warm water (about 45 degrees);
  • a teaspoon of sugar (if you like sweeter dough, add 2);
  • 0.5 - 1 tsp salt;
  • 350 gr. (2.5 cups) plain flour
  • 2 tbsp. l. vegetable oil.

Activate yeast. To do this, fill them warm water, add sugar and let stand until they rise. This is about 10 minutes.

The water should be lukewarm. Nothing hot, otherwise the yeast will lose its fermentation power!

When the yeast dough is ready, add sifted flour with salt and vegetable oil to it.

Salt makes it difficult for the yeast to ferment, so do not pour it into the yeast, but stir it with flour.

Mix everything thoroughly. Place the dough on a floured table and knead until smooth, soft and elastic. Roll the finished dough into a ball, sprinkle with flour on top or cover with a napkin to keep it dry. Leave on for 20 - 30 minutes.

Ready-made yeast dough can be stored in the refrigerator for up to 1 week or frozen in the freezer for up to 3-4 months. It is almost ready for baking, you just need to defrost it.

Yeast dough for pizza with milk

Products:

  • a glass of milk;
  • 2 eggs;
  • half a kilogram of flour;
  • dry yeast bag;
  • tsp Sahara;
  • half a teaspoon of salt;
  • vegetable or olive oil - 2 tbsp. spoons.

Activate yeast. To do this, fill them with warm milk, add sugar and let stand until they rise. This is about 10 minutes.

Dough with tomato paste or ketchup

Products:

20 gr. tomato paste or any ketchup;

1 tsp Sahara;

300 grams of water or milk;

Yeast bag;

0.5 tsp salt;

20 grams of olive or vegetable oil;

500 grams of flour.

Mix the sifted flour with the yeast thoroughly.

IN tomato paste or add a little warm water to the ketchup. Rub well so that no lumps form.

Add salt and sugar to tomato water, stir until dissolved.

Pour in the oil and mix in the flour and yeast little by little. Knead the dough. We divide into two parts. We put it in packages. One part can be frozen until next time. The other - we just leave it in the refrigerator for about 30 minutes.

Garlic Yeast Pizza Dough

Products:

175 grams of warm water or milk;

2 tablespoons of oil;

280 grams of flour;

1 tsp Sahara;

3 - 5 cloves of garlic;

0.5 tsp salt;

7 grams (sachet) dry yeast.

It is better to use garlic for chopping, but a press will work if there is no blender.

Stir salt, sugar, butter in warm water or milk. Add chopped garlic there.

Sift flour and mix with dry yeast. Gradually pour the water with all the ingredients dissolved in it into the flour, stirring well.

Knead the dough. Divide into several parts depending on the diameter of the pizza. We put the necessary ball in the refrigerator for half an hour. The rest - freeze until next time.

Pizza recipe like in a pizzeria from an Italian chef

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Content

Delicious pizza is always a good option for a meal, especially when guests are on the doorstep. It is important that the dough is thin, yet soft, like in Italian pizzerias. The perfect recipe thin dough for pizza consists of a minimum amount of ingredients, the cake is prepared in a matter of minutes, and the filling can be very diverse.

Yeast-free milk recipe

  • Time: 15 minutes.
  • Servings Per Container: 10.
  • Difficulty: easy.

Quick recipe thin pizza which cooks in just 15 minutes. Olive oil is traditionally used for cooking.

Ingredients:

  • flour - 700 g;
  • milk - 200 ml;
  • olive oil - 40 ml;
  • salt - a large pinch.

Cooking method:

  1. Make a heap of flour, stir in olive oil.
  2. Mix milk with salt, gradually add to flour.
  3. Knead homogeneous elastic dough, it should be soft, not sticky to your hands.
  4. Form a thin pizza base, top with topping.

Thin dry yeast pizza dough

  • Time: 2 hours.
  • Servings Per Container: 8.
  • Difficulty: medium.

A small amount of dry yeast in the dough will provide minimal lift, while the crust will be soft, easy to bite and cut with a knife. It is better to dissolve yeast in warm water.

Ingredients:

  • flour - 400 g;
  • water - 200 ml;
  • olive oil - 60 ml;
  • sugar - 10 g;
  • salt - 5 g;
  • dry yeast - 5 g.

Cooking method:

  1. First, place the dough: pour warm water on the bottom of a small bowl, add sugar, salt, yeast and one tablespoon of flour.
  2. After 10-15 minutes, the yeast should ferment, a characteristic foam will appear.
  3. Pour the remaining flour into a larger bowl, add salt, olive oil, pour in the dough and knead the dough.
  4. Form a ball, grease it with oil, wrap it in cling film and put in a warm place for an hour or until it triples, then you can start forming a thin pizza.
  5. It is recommended to bake the cake at 250 ° C.

On kefir

  • Time: 2 hours.
  • Servings Per Container: 8.
  • Difficulty: medium.

The density of the crust depends on the fat content of kefir. The higher the fat content, the denser the dough will be. By this recipe a light fermented milk product with a fat mass fraction of only 1% is used.

Ingredients:

  • flour - 500 g;
  • kefir - 240 ml;
  • butter - 100 g;
  • baking powder - 5 g;
  • salt - a pinch.

Cooking method:

  1. Sift the flour through a fine sieve.
  2. Cut the cold butter into cubes with a sharp knife, let it thaw a little at room temperature.
  3. Send butter to flour, mix the ingredients with a mixer.
  4. Mix kefir with salt and baking powder.
  5. Pour the kefir mixture into the flour and butter, start kneading the dough with a spoon.
  6. Transfer the workpiece to the table, sprinkled with flour, knead the dough well, it should be tight and elastic.
  7. Form a ball, return to the bowl, cover with a tea towel, put on the refrigerator shelf for an hour, the chilled dough will roll out better.
  8. Then again, transfer the workpiece to the table with flour, roll out the layer, if desired, coat it with yolk and lay out the filling for thin pizza.

Recipe like in a pizzeria

  • Time: 30 minutes.
  • Servings Per Container: 6.
  • Difficulty: easy.

A simple thin pizza dough recipe doesn't take long to prepare, but it's important to let the dough cool well. Roll out the cake as thin as possible, counting on the fact that it will rise when baking.

I wonder why this happens: you try one pizza and can't tear yourself away, but eat a slice of another - it's not at all like something is missing in it. What is the real secret of 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 make pizza dough without yeast 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. Next, tear off a piece of the size you need from the finished dough 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 mix well until smooth. 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 remaining dough pieces 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 an 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 the finished dough into a ball, 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.

Non-yeast dough for pizza 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. Then add the sifted flour in portions 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 of 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 the resulting mixture well until a homogeneous consistency. 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. Once you get the dough you want, place 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 to 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 lapse of time, 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 out of 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 can surely not only appreciate the yeast-free pizza dough, but also make your own absolutely irresistible pizza.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina