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How to make pizza with the basics. Pizza base pizza

Despite the fact that pizza is a traditional Italian dish, it has managed to firmly enter the menu of Russians. Today, it is difficult to imagine a hearty breakfast, a youth party, a quick snack, a picnic in nature or a friendly get-together in a large company without pizza. If initially pizza was considered food for the poor, today it is a dish that both ordinary housewives and millionaires eat with equal pleasure.

You can order ready-made pizza in a cafe or buy it in a supermarket, but there is nothing tastier than homemade pizza made with your own hands. Classic Italian pizza has a thin crust and a juicy filling. The main ingredients of this dish include tomato sauce and cheese, and the rest of the ingredients - mushrooms, meat, ham or seafood - are added at will.

To ensure that the result does not darken your expectations, you should remember the basic rules for preparing an authentic Italian pizza. Prepare the pizza dough well in advance so that it rises well. A longer fermentation time helps the dough to increase in volume and also makes it taste sweeter. You should not be fanatic about kneading the dough: it should only be done until it reaches the required consistency - it ceases to be sticky and will stretch well. Excessive kneading of the dough can make the finished pizza very brittle.

Let the dough stand in a warm place before rolling to make the dough soft and pliable. Some professionals believe that the pizza base should be partially cooked in advance. In this case, it is necessary to lightly bake the rolled dough in the oven, then put the filling on it and bring it to readiness. This is done in order to avoid overcooking the filling and burning the cheese, as the dough takes much longer to cook.

For the perfect crispness, it is best to use high protein bread flour. If your goal is pizza with a soft, curvy base, you may need to add more water to the dough or use less flour. Moist dough will produce a softer crust. In this case, it is better to use flour with a low protein content.

Avoid using expensive ingredients - always use readily available ingredients for filling such as ham, minced meat, sausages, mushrooms, vegetables, etc. For more savings, use ingredients you already have in your fridge, such as the sausage left over from breakfast. The ingredients for the filling must be fresh. Remember that canned and moist foods tend to make the pizza soggy. To prevent this from happening, try to remove excess water from such products.

Never skimp on the sauce, as it determines the final flavor of the pizza and helps to add juiciness to the filling. A sauce made from tomato paste, which is almost always at hand, is undoubtedly very quick and convenient, but do not be lazy to prepare a sauce with fresh tomatoes and spices, which can really enrich the taste of pizza. If you have good quality Mozzarella cheese, do not “bury” it under the other ingredients, but place it on top. Remember that not every filling is suitable for different dough thicknesses. For example, thin crunchy dough is best for meat and vegetable fillings, while for pizza filled with several types of cheese, it is better to use a fluffy dough that will support the melted cheese mass well.

If you like juicy pizza, you can add some chopped onion to the filling. The pizza should be served as soon as it has been cooked, before the cheese is frozen. Chilled pizza can be warmed in the oven or microwave, but freshly cooked pizza is best served as nothing beats the aroma of freshly baked goods. Watch the oven bake pizza from time to time, especially towards the end of the cooking time. She can quickly go from being half ready to being overcooked in these last few minutes.

Cutting a pizza with a bad knife can ruin the toppings and make the snack unappealing, degrading the pizza experience. In this case, it is best to cut the pizza with special sharp scissors as soon as you take it out of the oven. It is better not to hesitate with this matter, as as the pizza cools, the dough will harden and it will be more difficult to cut it. Cutting with scissors keeps the cheese in place and prevents the filling from falling apart.

The secret to a delicious homemade pizza also lies in the drinks you serve with this snack. Remember that overly sweet drinks, coffee drinks, and sodas can overpower the taste of your pizza. The best options in this case would be green tea, mineral water, tomato or orange juice, dry wines and beer. By following all these simple tips, be sure that all your culinary efforts will not be in vain and will be rewarded with compliments and admiration from loved ones and guests.

The yeast pizza dough recipe requires active dry yeast. Make sure the yeast is fresh and that the package has not expired. You can use general-purpose flour to make the dough, but specialty bread flour contains more gluten than regular flour, which makes the pizza crust crisp.

Ingredients:
1.5 cups warm water
1 pack of dry yeast
3.5 cups flour
2 tablespoons vegetable oil
2 teaspoons of salt
1 teaspoon sugar

Preparation:
 Pour yeast into warm water and leave to dissolve for 5 minutes. Add flour, salt, sugar and butter. Knead elastic dough by hand or using a mixer with a dough attachment. If the dough looks too sticky to you, add more flour.
Grease the dough with butter, cover with plastic wrap and leave in a warm place until it doubles in size. It usually takes 1-1.5 hours. Leaving the dough on for longer will only improve the taste of the pizza. Alternatively, you can heat the oven to 65 degrees, turn it off, and place the bowl of dough in the heated oven, letting the dough rise.

Preparing pizza dough in the traditional way using yeast takes some time, during which time the dough must expand. Lean-free pizza dough is perfect when you have absolutely no time to wait for the dough to rise. This dough is very simple to prepare, and homemade pizza based on it turns out to be incredibly tasty.

Ingredients:
2 cups of flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
6 tablespoons vegetable oil

Preparation:
In a large bowl, combine all the ingredients until the dough no longer sticks to the sides of the bowl. Place the dough on a greased baking sheet and form thick edges to hold the filling. Add the filling and bake the pizza at 220 degrees for about 15 minutes.

The key to a great pizza is, of course, delicious dough. While some prefer a soft, fluffy base, just as many people adore the thin crunchy crust. Thin pizza dough means it doesn't take extra time to expand, so it cooks in just minutes. The dough prepared according to the recipe below has a crispy crust, but is quite pliable.

Ingredients:
2 cups of flour
3/4 cup warm water
1 teaspoon dry yeast
1.5 teaspoon salt
2 teaspoons of Italian herbs

Preparation:
Dissolve yeast in water. Add flour, salt, Italian herbs and stir. Place the dough on the table and knead for about 5 minutes into a smooth elastic dough. If the dough sticks a lot to your hands and countertop, like chewing gum, add extra flour - 1 tablespoon at a time. Place the dough in a bowl and cover with a clean tea towel while you prepare the filling.
When done, divide the dough into two pieces and form each piece into a large disk. The dough should be no more than 6 mm thick. To obtain a very thin base, the dough must be rolled out with a rolling pin. If the dough starts to shrink back, let it sit for 5 minutes and then continue rolling.
Place the dough on a baking sheet lined with parchment paper. Bake at 220 degrees for 4-5 minutes. Remove the dough from the oven, add the filling and bake for another 6-8 minutes.

Pizza with sausage, cheese and tomatoes is a classic recipe familiar to many. If you have practically nothing on hand except a piece of sausage, tomatoes and cheese, this recipe will be a real lifesaver for you. Using this recipe as a base, you can create your own version of this wonderful treat by adding mushrooms, olives, bell peppers or corn to the filling.

Ingredients:
For the test:
1.5 cups flour
2 teaspoons dry yeast
1 teaspoon sugar
0.5 teaspoon salt
1 glass of warm water
For filling:
5-7 tomatoes
200 g cheese
200 g sausage

Preparation:
Knead the dough by stirring warm water with butter, sugar, salt and yeast and adding flour at the end. Form a ball from the resulting dough, cover with a towel and put in a warm place for 15-20 minutes. When the dough has increased in size, divide it into two parts - you will have two pizza bases with a diameter of 25 cm. Roll out the dough and place it on a baking sheet.
Cut two tomatoes into slices, and chop the rest with a knife or with a blender. If you add a little hot pepper or adjika, the tomato sauce will be more piquant. Grease the dough with the resulting sauce.
Divide the grated cheese into two parts. Sprinkle one part of the cheese over the base with tomato sauce. Arrange the sliced ​​sausage and tomato slices. Sprinkle the remaining cheese on top and bake the pizza in an oven preheated to 180 degrees for about 10 minutes.

It is rare to meet a person who refuses homemade pizza, because homemade pizza is always tasty and every time an original treat, the filling of which can be constantly varied depending on preferences and the contents of the refrigerator. We suggest you cook a juicy pizza with chicken filling.

Pizza with chicken, tomatoes and ketchup

Ingredients:
For the test:
2.5-3 cups flour
1 glass of warm water
1 teaspoon dry yeast
50 ml vegetable oil
1 teaspoon sugar
0.5 teaspoon salt
For filling:
200 g boiled chicken fillet
2 tomatoes
1 bell pepper
1 onion
150 g cheese
2 tablespoons ketchup
greens to taste

Preparation:
Dissolve yeast in warm water with sugar and salt. Mix well. Gradually add flour, the amount of which depends on its quality and variety. Knead a soft yeast dough. Leave the dough in a warm place until it doubles in volume.
Roll out the dough in a thin layer, the thickness of which should not exceed 3-4 mm. Brush the surface of the dough with ketchup with a spoon or with your hands. Arrange the chicken cut into thin strips, the onion cut into rings, chopped bell peppers and diced tomatoes. Sprinkle with grated cheese on top.
Bake the pizza in an oven preheated to 190-200 degrees for about 10 minutes, until the cheese is melted and lightly browned.

The right pizza is the perfect combination of dough and toppings. The recipe for pizza with mushrooms and tomato sauce is just the case. This pizza has a thin crunch, just the right amount of mushrooms and a great combination of spices - all these ingredients turn an ordinary snack into a delicious Italian pizza that deserves compliments. It is worth noting that no store-bought tomato sauce can match the homemade sauce made with your own hands. Try our recipe and you will be in love.

Pizza with mushrooms and tomato sauce

Ingredients:
For the test:
3 cups flour
25 g fresh yeast
1 glass of warm water
1 tablespoon sugar
1 tablespoon salt
8 tablespoons vegetable oil
For filling:
2 medium mushrooms
6 olives
1/4 cup canned corn
100 g mozzarella cheese
For tomato sauce:
3-4 tomatoes
1 tablespoon vegetable oil
1 clove of garlic
1 teaspoon sugar
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
0.5 teaspoon paprika
salt and ground black pepper

Preparation:
In a large bowl, combine flour, salt and sugar. Add the yeast dissolved in water to the flour along with the butter and mix. Cover the hand-kneaded dough with a towel and leave to expand for 1 hour.
In the meantime, tackle the tomato sauce. Remove the skin from scalded tomatoes. Rub vegetables through a fine sieve, mince or chop with a blender. Fry the minced garlic in oil for a few seconds, then stir in the paprika and mashed tomatoes. Add sugar, spices, salt and pepper. Bring to a boil, reduce heat, cover and cook for about 10 minutes.
Preheat oven to 200 degrees. Divide the dough into 2 pieces. Form a ball from each part, and then roll it into a circle about 30 cm in diameter. Place the dough on a greased baking sheet and brush with tomato sauce. Arrange the chopped mushrooms, chopped olives and corn kernels. Sprinkle with grated cheese on top and bake for 15-20 minutes.

As you can see, homemade pizza is not that difficult. If you follow our simple tips and use only fresh ingredients, your homemade pizza is sure to be a real culinary hit. Experiment!

The topic of pizza is inexhaustible - you can talk and write about it for hours, because the number of recipes just rolls over. It's easier to figure out the fillings. There are, as they say, classics of the genre - Margarita, Marinara, Napoli and some others. And everything else is an innumerable number of all kinds of variations, which each housewife comes up with based on her preferences, creative imagination and, of course, what is in the refrigerator. But preparing a pizza base is a stumbling block, a subject of heated debate on culinary forums: how to cook, from what flour, on what yeast, etc.

It is understandable - how many people, so many opinions. Someone loves to cook a thin, crunchy base, while others serve the recipe exceptionally lush and soft. To convince that this recipe is good, and that one is so-so, is a pointless exercise. You do not like it, but your neighbor is crazy about this very basis, which you rejected.

In our article, we offer pizza base recipes - good and different. And we do this with one goal: so that everyone can choose their only basis for pizza, which will become a favorite and will be registered in the piggy bank of the most cherished recipes. A recipe for making pizza for your family and friends as you master your craft.

And first, let's share some general considerations regarding the preparation of this wonderful Italian dish.

Little tricks for piezzollo beginners

Cooking delicious pizza depends on a number of factors. Yeast plays a very important role. It is customary to cook real Italian pizza with fresh yeast. But what if you didn't have them? Fresh yeast is a perishable product, so you shouldn't buy it for future use. But good dry yeast (the key word is good) should always be at hand. With them, you can also make a completely Italian cake. Currently, there is a large selection of these products on the market, choose your yeast and success will not keep you waiting.

Now let's talk about flour. Making a good base requires quality flour. The so-called bread flour is most suitable, its main difference is a large percentage of protein (gluten) - over 12 percent.

Sometimes it becomes necessary to prepare the dough in advance. How to be? In this case, prepare the dough according to the recipe and then send it to the refrigerator. There it will rise, but very slowly, since it needs heat to rise quickly. After taking the base dough out of the refrigerator, wrinkle it and let it rise again at room temperature. The pizza base is ready to bake.

And if there is too much dough to be prepared, it can be rolled out to the desired size and sent to the freezer. There, the pizza base can be stored for about 3 months.

Let's move on to the recipes.

Base for thin pizza

Ingredients:
  • about 200 grams of flour
  • a pinch of salt
  • a tablespoon of dry yeast
  • half a glass of warm water
  • a tablespoon of olive oil
Recipe:

Prepare all the ingredients so they are on hand. Combine flour, yeast and salt, add water and olive oil and knead the dough. Brush it with olive oil and leave in a warm place to rise - this will take about 40 minutes.

Basis for fluffy pizza

Ingredients:
  • 300 grams of flour
  • a pinch of salt
  • dry yeast bag
  • 250 grams of warm water
Cooking recipe: see above

Basis for regular pizza

Ingredients:
  • 400 grams of flour
  • a pinch of salt
  • 25 grams of fresh yeast (or 10 grams of dry)
  • 6 tablespoons olive oil
  • a glass of warm water
Recipe:

Dissolve the yeast in a little warm water. Stir the sifted flour with salt and yeast (if dry), add water and olive oil. Knead the dough and leave in a warm place to rise.

Base for honey pizza

Ingredients:
  • 3 cups flour
  • dry yeast bag
  • a glass of warm water
  • a tablespoon of honey
  • teaspoon of salt
  • 2 tablespoons olive oil
Recipe:

Dissolve honey and yeast in half a glass of warm water. Sift flour and add salt, yeast mixture, remaining water and olive oil. Knead the dough. It should become smooth, firm and lagging behind your hands. Cover the bowl with the dough with a damp cloth and leave in a warm place for 30-40 minutes.
Divide the suitable dough into four parts (this amount will make 4 thin pizzas). Roll 4 balls and leave to rise for 15-20 minutes. The base is ready to bake.

Crispy pizza base

Ingredients:
  • 350 grams of flour
  • 250 ml warm water
  • a tablespoon of dry yeast
  • a teaspoon of sugar
  • 30 ml olive oil
  • a pinch of salt
Recipe:

Dissolve yeast and sugar in water. Mix sifted flour with salt, make a depression and pour in water with yeast and olive oil. Knead the dough and place in a warm place to rise. Knead the dough that has come up and divide into two parts - you get two bases for a medium-sized pizza.

Basis for dough pizza

Ingredients:
  • 400 grams of flour
  • 200 ml warm water
  • 5 tablespoons olive oil
  • dry yeast bag
  • a tablespoon of sugar
  • teaspoon of salt
Recipe:

Dissolve the yeast in water, add sugar, a spoonful of flour and leave for 20-30 minutes for the yeast to work.
Sift the flour into a bowl, make a depression and gradually pour in the yeast mixture. Knead the dough adding olive oil. The dough should be soft enough. Leave to rise in a warm place for 40 minutes. Knead the dough that has come up, divide into two and beat each part. The pizza base is ready.

Basis for sea salt pizza

Ingredients:
  • 500 grams of flour
  • 250 ml water
  • dry yeast bag
  • teaspoon of sea salt
  • a tablespoon of sugar
  • 2 tablespoons olive oil
Recipe:

Mix the sifted flour with salt, sugar and yeast, make a depression and pour in warm water, add butter and replace the dough. Knead until it becomes elastic. Leave in a warm place to lift.
Now let's try to prepare a pizza base in a not quite traditional format.

Base for kefir pizza

Ingredients:
  • a glass of kefir
  • 1.5-2 cups flour
  • a teaspoon of baking powder
  • a pinch of salt
Recipe:

Prepare a mixture of kefir, salt and olive oil. Beat everything slightly so that the liquid acquires a homogeneous consistency. Sift flour into a bowl, add kefir and knead the dough. It should become smooth and elastic.

Egg pizza base

Ingredients:
  • 500 grams of flour
  • a pack of margarine for baking
  • 100 grams of sour cream
  • 2 tablespoons sugar
  • 1 egg
  • a teaspoon of baking powder
  • a pinch of salt
Recipe:

Making the dough is easy. Sift flour and mix with sugar, add chilled margarine cut into pieces and chop everything into crumbs. Pour in sour cream mixed with egg and salt and knead the dough. Wrap in foil or plastic wrap and refrigerate, using as needed.

Base for pizza with milk

Ingredients:
  • 400 grams of flour
  • 100 grams of chilled butter
  • Half a glass of warm milk
  • 20 grams fresh yeast (or dry bag)
  • A tablespoon of sugar, a pinch of salt
Recipe:

It is necessary to prepare a yeast mixture: dissolve the yeast in a small amount of milk, add sugar and a spoonful of flour. Leave in a warm place to ferment.
Pour yeast into the sifted flour, add salt and butter and knead the dough, which should be beaten well. The base is ready to bake.

Savory pizza base

Ingredients:
  • 600 grams of flour
  • 300 ml of water
  • 20 grams of fresh yeast
  • a tablespoon of sugar
  • 3-4 tablespoons olive oil
  • 3-4 tablespoons of hot tomato sauce
  • a pinch of salt
Recipe:

Prepare a dough from yeast, sugar, two tablespoons of flour and one hundred milliliters of water. Leave in a warm place to ferment.
Mix 100 ml of warm water with olive oil and tomato sauce, beat gently.
Pour the dough, tomato-oil mixture into the sifted flour and start kneading the dough. If there is little liquid, add water in small portions.
Leave the dough in a warm place to rise.

Base for pizza with mayonnaise

Ingredients:
  • 200 grams of flour
  • 1 egg
  • a glass of kefir
  • a tablespoon of mayonnaise
  • a tablespoon of sour cream
  • a teaspoon of baking powder or baking soda, quenched with vinegar
  • a tablespoon of sugar
  • a pinch of salt
Recipe:

This dough must be prepared as follows: beat the egg, add mayonnaise, sour cream and beat everything again. Add baking powder (quenched soda), kefir and mix well. Add flour in small portions and knead the dough. Form it into a ball and leave in a warm place for 20-30 minutes, covered with a damp cloth. Wrinkle and, dividing into parts, prepare a pizza base.

Curd base for pizza

Ingredients:
  • 250 grams of flour
  • 100 grams of cottage cheese
  • 1 egg
  • 2 tablespoons olive oil
  • 15 grams of fresh yeast
  • half a glass of water
  • a tablespoon of sugar
  • a pinch of salt
Recipe:

Dissolve yeast and sugar in warm water and leave in a warm place to ferment. Sift flour into a bowl, add cottage cheese, egg and salt, olive oil and yeast mixture. Knead the dough well and let rise.

Yeast-free pizza base

Ingredients:
  • a glass of flour
  • pack of cottage cheese
  • 2 eggs
  • a tablespoon of sugar
  • pinch of baking powder
  • a pinch of salt
Recipe:

Everyone can make this dough: grind cottage cheese, beat in eggs and mix well. Add all other ingredients and knead to a soft dough - the base is ready.

Sour cream pizza base

Ingredients:
  • 2 cups of flour
  • 50 grams of margarine
  • 1 egg
  • a tablespoon of sour cream
  • dry yeast bag
  • salt, pepper to taste
  • a tablespoon of Italian herbs
Recipe:

Dissolve sugar and yeast in warm water and let them ferment. Sift flour, add soft margarine, sour cream, egg, herbs, salt and pepper, yeast solution and prepare the dough. Knead it well and leave to rise in a warm place. Knead and knead again. The dough is ready to bake.

  1. When preparing the base, Italians do not use a combine or a rolling pin to roll out the dough - everything is done by hand.
  2. When distributing the dough on a baking sheet or in a mold, try to stretch it so that it is slightly thicker at the edge than in the middle - this will form a rim.
  3. The pizza is baked at a high temperature, therefore, the process is quite fast. It is very important not to overexpose it in the oven, otherwise you will get an inedible rusk instead of a crispy base.
  4. Don't overload your pizza with toppings, especially on a thin base.
  5. Before placing the baking sheet of pizza in the oven, brush the rim with olive oil for a beautiful golden color.
  6. The amount of flour given in recipes may vary, it all depends on the quality of the flour, its dryness and many other parameters. Therefore, watch the dough - if it turns out to be watery, then a little more flour should be added when kneading.
  7. Do not put in a lot of salt, it will not allow the dough to rise properly, a pinch is enough.
Bon Appetit!

In the morning, a hot pizza with a cheese crust will delight the husband who is out of the shower (you just need to know the recipe for a quick pizza dough - and now, as the most skillful sorceress, you are ready to conjure up a delicious breakfast!). At lunchtime, colleagues will admire the hearty "Marinara" or the classic "Margarita", which you will share with everyone working with you in one office (homemade pizza on thick fluffy dough tastes great after heating in the microwave!). In the evening, the family will appreciate the pizza on the most ordinary yeast dough - with a glass of tart red wine, light French comedy and a warm, homely atmosphere.

A party for friends, a children's birthday, a business lunch in between trainings, a meeting with friends, a picnic in nature - pizza is appropriate everywhere, welcome everywhere and needed everywhere.

Surely you have your own proven recipe for pizza dough, which you use from year to year: it does not let you down, it suits you completely and does not force you to surf the Internet before every preparation of dinner to find something suitable. Of course, in this case, you are unlikely to be interested in any other option - and yet ... do not pass by! A new recipe is always a chance to gain a useful experience and write an even better way of preparing a familiar dish in your personal cookbook.

Not many people realize that the secret to a delicious pizza lies in a successful dough. You can experiment with fillings for a long time, you can replace some components with others, endlessly select the perfect tomato sauce, buy only the best cheeses, but if the base is not tasty, you will never get a delicious pizza.

Talk about pizza dough?

The most common yeast dough for thin pizza

Classics of the genre, which in one interpretation or another is presented in all textbooks on Italian cuisine, which is used by chefs in famous restaurants and which is most often used in standard recipes. Pizza is a folk and simple food, and therefore it should not be prepared technically difficult or problematic. What's more, it doesn't include ingredients that are hard to find, that cost a lot of money, and that you can't buy at the store around the corner. The basic ingredients of a simple yeast pizza dough are water, yeast, flour, salt, and some vegetable oil. Everything else is from the evil one.

Ingredients:

175 g flour;
125 ml of water;
1 tsp yeast;
1/4 tsp salt;
1 tbsp. l. vegetable oil.

Dissolve yeast in warm water, add salt and oil. Gradually adding flour, knead soft, not sticky, elastic dough. After the dough is ready, do not be too lazy to additionally knead it on the table by adding one or two tablespoons of flour: yeast dough loves affection, and three "bonus" minutes of attention that you give it will only improve the quality of the finished dish.

Cover the bowl of dough with a towel and place in a warm place until it doubles in size. After that, you can knead the dough and start shaping the pizza.

The most common yeast dough for fluffy pizza

The first secret of a successful pizza on a fluffy basis is that the dough for making such an option is rolled out a little thicker than for a thin one. The second secret is slightly different proportions of flour-water.

Ingredients:

225 ml of water;
300 g flour;
1 tsp yeast;
1/3 tsp salt;
2 tbsp. l. vegetable oil.

Pour dry yeast with warm water and wait until it starts to "play". After that, add salt, add vegetable oil (olive oil is ideal, sunflower oil is permissible). Slowly adding flour, knead a smooth, pleasant, non-sticky dough. We leave it in a bowl covered with a towel for 1-1.5 hours before rising (the time depends on the air temperature in the room and the quality of the food). After increasing the dough by half, we deceive and proceed to collecting pizza.

Yeast-free pizza dough

Many housewives, for one reason or another, are looking for a good recipe for a yeast-free pizza dough. Some do not perceive yeast as a healthy food at all, this product is contraindicated for others, and still others simply do not have enough patience and time to wait until the yeast dough rises. The way out is dough without yeast. Crispy, dry, thin and delicious.

Ingredients:

2 cups of flour;
0.5 cups of milk;
1/2 tsp salt;
1/2 tsp soda;
2 eggs;
3 tbsp. l. vegetable oil.

We mix flour, salt and soda. Stir milk, eggs and butter in a separate bowl. Pour two-thirds of the flour into the liquid mass, stir with a spoon until a homogeneous sticky substance. We put the spoon aside, grease our hands with vegetable oil and, gradually adding the remaining flour, we begin to knead. Knead the dough for at least 10 minutes - you should get a smooth, shiny, even lump, very pleasant to the touch. Cover the dough with cling film and let it rest for 15 minutes. After that, you can work with the dough.

Kefir pizza dough recipe

Kefir dough is loved by those who prefer quick options for making pizza - no need to knead for a long time, no need to wait for the rise and proving. Another significant plus of kefir dough is the banal disposal of leftovers: it often happens that a glass of kefir remains in the bag, which no one wants to drink anymore. The shelf life is about to end, and on the way home a new portion of fermented milk products was bought. Throwing away the leftovers just like that - the hand does not rise, which means that you need to come up with something that will allow you to use them without forcing the household to drink kefir that has stood in the refrigerator for several days. The way out is kefir dough for pizza, classic or, for example, such non-standard as.

Ingredients:

1 glass of kefir;
2.5 cups flour;
10 ml of vegetable oil;
1 egg;
1/3 tsp salt;
1/3 tsp soda.

We mix flour, salt and soda.

Mix vegetable oil, kefir and egg in a separate bowl.

Gradually pour the dry mixture into the liquid mass and stir until a homogeneous sticky dough is obtained. You cannot knead it for a very long time - you will “expel” all the air, and the dough will turn out to be “clogged” and tough. After all the ingredients have been mixed, place the dough in a well-oiled pan with your hands dipped in vegetable oil and spread in an even layer. Then you can work with the filling.

Sour cream pizza dough

Perhaps, among all the non-canonical options for pizza dough, this one is the most interesting, tasty and convenient. Quite quickly (10 minutes maximum) and with minimal effort (measured, mixed, received) you have an excellent pizza base ready - delicious, tender, not dry and not tough. Great option! Of course, a real pizza maker is more likely to faint if you demonstrate to him an indistinct mass without yeast, which we will call sour cream pizza dough. Let's not make him nervous - let's agree that we will officially call the culinary masterpiece based on liquid sour cream dough an open pie, and among ourselves we will continue to call it pizza. Homemade and delicious.

Ingredients:

1/2 cup sour cream;
1 egg;
1/2 tsp soda;
1/2 tsp salt;
1/2 cup flour

Mix sour cream with an egg, add salt and soda. Pour in flour and knead a homogeneous lumpy dough with several sharp movements. We spread it in a well-oiled form, level it with a spoon. You can work with filling.

Pizza dough on cottage cheese

Soft, with a pleasant creamy aftertaste, delicate and does not dry for a long time. This is the dough that should be cooked for two large pizzas at once, because on the second day, and even on the third day, it remains tasty and appetizing.

Ingredients:

250 g of cottage cheese;
1 egg;
50 g butter;
1/2 tsp salt;
1/2 tsp soda;
1.5 cups flour.

Grind cottage cheese with an egg, add soda, salt and softened butter. Gradually adding flour, knead the soft dough. It may stick to your hands a little - try to limit yourself to the specified amount of flour, so as not to "hammer" the dough and make it tough. To distribute the dough on a baking sheet, line it with baking paper, lightly brush with vegetable oil and place a ball of dough in the middle. With damp hands, stretch the dough in all directions, achieving an even layer. Then you can spread the filling.

Yeast puff pastry pizza

And this is the most time-consuming of all the pizza dough recipes given. Obviously no one will cook this every day, but sometimes you can pamper yourself with a wonderful puff pastry with yeast - it is soft, and crispy, and tender, and solid at the same time.

Ingredients:

200 g butter;
3 cups flour;
7 g yeast;
1/2 tsp salt;
3/4 cup liquid
1 egg;
3 tsp Sahara.

Pour warm water into a bowl, add sugar and yeast.

We quickly rub the ice-cream butter into flour on a coarse grater, and also quickly mix until crumbs are obtained.

After the yeast starts to "play", add the egg, stir well and pour into the flour mass. Stir without fanaticism, if necessary, add another spoon or two flour, collect the dough in a ball and, covering the bowl with cling film, hide the dough in the refrigerator for 1.5-2 hours. After that, the dough can be taken out and cut.

Beer pizza dough

Ingredients:

1/2 glass of beer
125 g butter (half a pack);
1/3 tsp salt;
1/3 tsp soda;
1.5-2 cups flour.

Mix beer with melted butter, add salt and soda. Stir in flour - you should get a soft, not sticky dough, very pleasant and tender. We roll it into a thin layer or stretch it with our hands and fill it with filling.

Pizza made from ready-made dough

An option for the lazy, busy, in a hurry and hating to "play" with the dough, but who love to eat deliciously - pizza on purchased puff pastry, unleavened or yeast. Defrost, put on a baking sheet, distribute the filling and put in the oven - that's it. This is not to say that with such manipulations you will get a culinary masterpiece, however, the fact that dinner will be much tastier than a convenience store product can be asserted with complete confidence.

5 tips for making delicious pizza dough:

  1. It seems to many that the unfortunate spoonfuls of salt in the dough are not felt or felt at all, so you can simply forget about them. A blasphemous mistake! Salt balances the taste of the dough, enhances what is worth strengthening, so in no case should you rely on the filling to equalize the salinity of the finished dish and ignore the addition of salt to the dough.
  1. Having stuffed your hand and practicing, go to aerobatics - do not roll out the dough with a rolling pin, but gently stretch it with your hands. Pizza maker shows that prepare you treats while beautifully tossing dough into the air are not just part of the show. It is also a completely justified way of preparing the perfect pizza: it does not tear the delicate yeast fibers, provides a soft and pleasant dough structure.
  1. A common mistake that a generous Slavic soul makes when preparing pizza is a thick, thick layer of filling. We conscientiously forget that we are not preparing an open pie, but pizza, and we strive to add more fillings, believing that since we are cooking for ourselves, there is nothing to be greedy about. However, the reality turns out to be different - and the pizza does not come out quite the way it should turn out. Ideal: in the finished dish, you must feel both the filling and an amazingly tasty base. Do not forget about this when putting meat, tomatoes, olives, mushrooms, cheese and other delicacies on the dough next time.
  1. Only bake pizza at high temperatures - a real Italian treat is made in a wood-fired oven, which ensures a dry and very good heat. To get closer to a similar picture at home, set the temperature regulator in your oven to at least 220 degrees.
  1. For the same reason as described above, it is worth laying out the dough not on a cold metal sheet, but on a well-heated surface. To do this, hold the baking sheet in a preheated oven for about 10 minutes, and only then transfer the dough to it.

Good luck with your experiments and delicious pizza!

Real pizza can be made at home, and it is great to make pizza dough at home. Homemade pizza dough must meet the main criterion for pizza dough: it must be elastic so that you can stretch it well with your hands and get a thin crust as a result. 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 pizza dough is the key to delicious pizza. It is very important to get a subtle Pizza dough... The pizza thin dough recipe 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 fast yeast. Even if you don't have much experience with dough, you can probably make a simple pizza dough. Indeed, to make it, you need flour, water, salt, sugar, yeast and butter. Ideally, yeast pizza dough is made from a mixture of ordinary flour and durum flour, but our ordinary flour will do. At the same time, usually many tend to make pizza dough quickly. Indeed, a quick pizza dough can be made in 20 minutes. We recommend that you take your time to get a good pizza dough. Just take 10-15 minutes more. 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. The recipe for dough for Italian pizza recommends letting it stand for 20 minutes, during which time the flour will swell and 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 the 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 you end up with dry pizza dough, real pizza doesn't have to be wet. However, some people like the fluffy pizza dough, which is made thin. 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 fluffy batter that is poured into a baking dish.

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

Sometimes, running from work in the evening, I really want to relax, and not stand all evening at the stove preparing dinner for the family. And in this case, semi-finished products and various food preparations save a lot. Today I propose to use one of these blanks as a base for pizza and feed the family with a tasty and quick pizza from a pizza base))) (I apologize for the tautology, it turns out a funny combination).

In this article, you will learn:

What you need to make pizza using a pizza base:

pizza products

  • 320 g pizza base (2 cakes);
  • 200 g of boiled sausage (ham);
  • 100-150 g of jaeger sausages (or any other smoked meats);
  • 3-4 pcs of fresh tomatoes;
  • 1 large bell pepper;
  • 4 tablespoons of ketchup
  • 100-150 g of hard cheese;
  • a few sprigs of parsley and dill.

How to make a pizza from a pizza base?

First you need to get the pizza base out of the freezer for defrosting. In the meantime, prepare the ingredients for the pizza.

Cut the boiled sausage into small cubes.

boiled sausage slicing

Cut the Jaeger sausages into thin slices.

jaeger sausage cutting

We clean the bell pepper from the core and veins. Cut into thin strips.

slicing bell pepper

The tomatoes need to be washed and cut into slices or semicircles with a sharp knife.

pizza tomatoes

Finely chop parsley and dill.

chopped greens

Now we turn on the oven - let it warm up. In the meantime, we will collect pizza.

On two baking sheets lined with baking paper, spread over the pizza base. We squeeze out each cake 2 tablespoons of ketchup and distribute it evenly throughout the cake.

Lay out different types of sausages with the first layer.

sausage layer

With the second layer, lay out the semicircles of tomatoes and straws of bell pepper.

Sprinkle with chopped herbs on top.

layer of vegetables

Grate the hard cheese to cover the entire pizza. I grate directly over the pizza, the main thing is to keep the grater low so that the cheese falls in the right direction.

cheese layer

We bake pizza in an oven preheated to 200-220 degrees for 10 minutes.

ready-made pizza

Now dinner is ready! A quick-cooked pizza from a pizza base will feed the whole family, and the hostess will be able to relax after a working day and watch her favorite TV series!

Ready.ru, as always, wishes you successful culinary creations and allow yourself at least a little rest!