Pizza, an Italian dish, is probably loved by almost everyone. But what could be tastier and more natural than home-made 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 that 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 the 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 it fits much faster, and has a good and long shelf life. But sometimes there are recipes with compressed yeast (once called sticks). The replacement is made 1 to 3. That is, we replace the pressed 3 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.

• Three secrets of delicious pizza: good dough, delicious sauce and a lot of cheese.

• And remember 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 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 load all the necessary ingredients, and in half an hour you get ready dough the desired consistency! You can see the options for bread makers 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 all over with a fork. 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.

Dough with milk

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).

V suitable dishes pour in half the flour and all the salt. 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 of 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 smooth 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 generously 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 close the lid tightly. 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 with 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 yeast dough will be ready, add sifted flour with salt to it and vegetable oil.

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 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.

V 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 it into two parts. We put it in packages. One part can be frozen until next time. The other is simply left 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 it for chopping garlic, 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

Bon Appetit!

Online stores where you can buy blenders, mixers, food processors and bread makers:

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Pizza is one of the pillars of Italian cuisine. This open round pie with a variety of fillings is so popular around the world that it is difficult to imagine what could compete with it. But the paradox: whenever we want pizza, we dial the number of the delivery service, or go to the pizzeria. But making pizza at home, with your own hands, is not only easy, but also interesting. Moreover, no special talents are needed for this. Preparing pizza dough is elementary, and in terms of fillings, nothing limits your imagination at all. The only problem - real pizza cook on a stove, heated only and necessarily with wood. But there is nothing you can do about it, and you will have to be content with an ordinary gas or electric stove at home.

Ingredients for a truly Italian pizza

As already mentioned, pizza dough is very easy to make, and the products that are needed for this are likely to be found in every kitchen. You will need flour, vegetable oil, warm water, salt and yeast. No eggs, cooking oils, or other frills. However, in order to make the yeast more fun, you can add a little granulated sugar to the dough. The proportions depend on the size of the pizza you started. For example, for a large round pizza, 250 grams of flour, three tablespoons of olive (or regular vegetable) oil, a teaspoon of salt, 20 grams of fresh yeast, and about 120 ml of warm water will suffice.

Cooking the dough

Pour flour into a large bowl, add salt there. Mix the flour and salt with a wooden spatula. Pour warm water into another bowl, dilute the yeast and add a couple of tablespoons of sugar there. Stir everything and pour the mixture into the flour, having previously made a depression in this flour. We also send olive oil (but you can also use simple sunflower oil) there. Mix all this until the dough begins to peel off from your hands. Its texture should be smooth and supple. If the dough is sticky, add a little flour. If the dough is too hard, add a little water.

You need to knead the dough vigorously and for a long time. Afterwards, put the dough in a bowl sprinkled with flour, cover with a clean cloth and set away from drafts in a warm place. It is convenient to put the dough in a warm (just warm, not hot!) Oven or leave it to come up in a multicooker in the "heating" mode. The pizza dough is suitable for about 1-1.5 hours. In the meantime, you can prepare the filling. The matched dough increases in volume by about two times. On this, in general, everything. The dough that came up was left to roll out in the form of a disk and put the filling on this disk. The pizza should be baked at 180 ° C for 20 minutes.

A few final words

An original pizza can be obtained if you take white wine instead of a third of water and add oregano to the dough. To get a structured and crunchy dough, replace a third of the flour with semolina or corn grits... Don't be afraid to use a food processor or bread maker to knead the dough; since they know how to do it, let them do it. For those who always have no time and do not want to wait for the yeast dough to come up, you can do without yeast at all. In this case, instead of water, yogurt or kefir is taken, and baking powder is added to the dough instead of yeast. The finished pizza dough can be stored frozen. To do this, place the dough on parchment paper and roll into a tube. Pack the tube in foil and send it to the freezer. It is not necessary to make one large pizza: the finished dough can be divided into several portions and several pizzas with different fillings can be baked.

This dough is perfect for both pizza and calzones.

• Flour must be sieved twice through a sieve to saturate it with oxygen;
• Corn or ground bran can be added to wheat flour;
• Eggs may or may not be added;
• It is best to use the highest quality durum wheat flour;
• Oil, usually olive, preferably of the highest grade, cold pressed "Extra Vergin". If there is no such oil, then you can use any other vegetable oil, but of the highest grade;
• Either drinking water (maybe even mineral water with gas), or milk, some fermented milk product, or mayonnaise is added as a liquid component;
• Salt, sugar, spices;
• Very often, dried herbs are added to flour, as a rule, these are herbs that give a fragrant smell, for example, Provence;
• Baking soda or baking powder, these will help to achieve softness. In addition, baked goods will not turn stale longer during storage;
• After kneading, the dough must necessarily lie down and distance for 20 - 30 minutes, this will make it more elastic and soft. It will be easier to roll it out;
• There are recipes where batter is prepared. Such a test does not need to lie. It can be used, and it is even recommended to do it immediately after mixing.

Milk

This dough is enough for 2 pizzas.

Ingredients:

• 1 glass of slightly warmed milk;
• 3 tbsp. l. sunflower oil;
• 3 cups wheat (pre-sifted) flour;
• 1 tsp salt;
• 1 egg.

Cooking method:

1. First pour 2 cups of flour;
2. Stir milk, egg, butter, salt in a bowl with a fork;
3. Pour the resulting mixture into the flour little by little, stirring with each portion;
4. The flour swells gradually. Knead further, now adding the rest of the flour, until you get a smooth dough;
5. Make a ball, cover with a kitchen towel soaked in cold water, leaving at room temperature for 20 minutes;
6. Roll out on a table sprinkled with flour literally until translucent, transfer on a rolling pin to a slightly oiled baking sheet.

On kefir with egg

Ingredients:

• 1 glass of kefir;
• 1 tsp salt;
• 3 thin-walled glasses of wheat flour;
• 1/3 tsp soda;
• 1 egg.

Cooking method:

1. Mix salt and soda with flour;
2. Shake the egg with kefir and add flour in small portions, kneading an elastic dough;
3. Roll out immediately, adding flour evenly;
4. Kefir can be replaced with fermented baked milk, yogurt or sour milk.

With ghee

Ingredients:

• Half a glass of ghee;
• 1 tsp. salt, granulated sugar and baking powder;
• 2 cups of flour;
• 1 egg.

Cooking method:

1. Heat ghee quite a bit, stir salt and sugar in it;
2. Add baking powder and separately beaten egg;
3. Mix well;
4. Pour in the sifted flour in parts, knead until a fairly soft dough is obtained;
5. For 10 minutes, cover with a linen napkin moistened with water, leaving it on the kitchen table to swell the flour proteins;
6. Then roll it out, sprinkle with flour.

Unleavened dough

Ingredients:

• 1 glass mineral water(or simply boiled, then cooled to room temperature);
• 3 cups (thin-walled) sifted wheat flour
• Half tsp. table salt and baking soda;
• 1 tbsp. l. Sahara.

Cooking method:

1. Combine dry ingredients right on the kitchen table - flour, sugar, salt and soda;
2. Make a slide and then a hole on top. Gently add water in portions, stirring;
3. Replace the elastic dough, it is already ready for further baking;
4. Tear off a piece of the required size, roll it out thinly on a surface dusted with flour and transfer it to a mold (sheet or baking sheet), where you then lay out the filling.

With low calorie mayonnaise

Ingredients:

• 5 tbsp. l. mayonnaise;
• Half tsp salt;
• 1 cup flour;
• 3 eggs.

Cooking method:

1. Beat eggs with a mixer with mayonnaise and salt;
2. Sift the flour in a bowl with a slide, then make a hole on the top and pour in all the egg mixture at a time;
3. Knead the dough, add flour if necessary to form an elastic ball;
4. Roll out immediately, as thin as possible;
5. Without removing from the rolling pin, transfer to a baking sheet greased with vegetable oil.

Serum

Ingredients:

• 4 cups flour;
• 1 glass of milk whey;
• 1 tsp table salt;
• 3 tbsp. l of vegetable oil, preferably odorless;
• 1/2 tsp baking soda.

Cooking method:

1. Pour the whey into a deep bowl;
2. First, shake well only 1 cup of flour, salt and soda in the whey until smooth;
3. Then add oil and stir again;
4. Now add the rest of the flour in small portions, each time carefully stirring in a new portion;
5. Gradually, a well-stretching dough is obtained;
6. Divide it into parts;
7. Lubricate your hands with butter and stretch each piece into a circle directly on a broiler or baking sheet.

On the water and with an egg

Ingredients:

• 1 glass of lukewarm boiled water;
• 1 tsp salt;
• 3 cups flour;
• 3 tbsp. l. any refined sunflower oil;
• 1 egg.

Cooking method:

1. In a deep bowl, combine salt with sifted flour, make a depression;
2. In a separate container, whisk well the water with the egg and vegetable oil;
3. Pour the resulting mixture into flour in portions, stir to get a homogeneous mass;
4. Add more flour, if necessary, until an elastic ball is obtained;
5. Leave it for half an hour, covered with a linen napkin;
6. After dusting the table with flour, roll it out as thin as possible.

With milk, butter and sour cream

Ingredients:

• 3 tbsp. l. sour cream;
• 1/2 tsp. salt and soda;
• 3 cups flour;
• 100 g butter;
• 1 glass of milk.

Cooking method:

1. Mix the flour with salt and soda, then chop with a knife with hard butter (from the freezer);
2. Pour milk into sour cream, stir and pour into an oil-flour mixture;
3. Knead the dough and distribute then, by stretching with your hands, over the baking sheet.

With sour cream and butter

Ingredients:

• 3 tbsp. l. very soft butter;
• 3 cups of standard flour;
• 1 egg;
• 300 g non-acidic and low-fat sour cream;
• 1 tsp salt, baking soda on the tip of a knife (pinch).

Cooking method:

1. Beat the egg with a whisk or in a mixer with sour cream and salt, then add butter;
2. Mix flour with soda;
3. Pour into the egg-sour cream mixture, stir;
4. The dough outwardly resembles very thick sour cream (the spoon is standing and does not fall immediately);
5. If it is too liquid, then add flour to the required consistency.

On kefir and margarine

Ingredients:

• A pack of margarine;
• 6 glasses of wheat flour;
• 1 tsp salt;
• 2 glasses of kefir;
• 1/2 tsp baking powder (can be replaced with slaked soda).

Cooking method:

1. Place the margarine in the freezer for 2 hours;
2. Stir salt and baking powder in kefir;
3. Rub the margarine through the large cells of the grater into a large container;
4. Pour in the kefir mixture and mix everything together;
5. Sprinkle flour in portions, stir regularly until you get a lump of soft dough, which is then placed in the refrigerator for 2 hours;
6. Then separate the required amount from the dough and smooth it with your hands into a thin layer directly on a greased baking sheet (baking sheet).

On homemade sour cream

Ingredients:

• 3 eggs;
• 1 tsp salt;
• 3 cups flour;
• 1 cup ghee butter;
• A pinch of baking soda
• 200 g fresh sour cream.

Cooking method:

1. Beat eggs, salt, butter and soda with a whisk or in a mixer, add sour cream, stir quickly;
2. Pour in the whole amount of flour at once and knead the dough;
3. Roll out immediately after kneading, dusting with flour if it sticks.

Yeast-free dough on kefir

Ingredients:

• 1 tsp soda (only without a slide);
• 500 g of wheat flour;
• 1 egg;
• 100 g of kefir;
• A small pinch of salt;
• 20 g of vegetable oil.

Cooking method:

1. To begin with, in a deep container, mix kefir, salt and add half of the entire volume of flour;
2. Now beat the eggs until foam forms, but not too thick, and then pour the eggs into a container with kefir and flour;
3. Now we add oil (about 10 milliliters);
4. We continue to gradually add flour in small portions to the dough, we do not stop constantly stirring;
5. Make sure that no lumps appear in the dough. If necessary, add the remaining oil at the very end;
6. Now knead the mass well until it acquires a consistency, as for soda pancakes. Do not worry if the dough turns out to be too liquid, since in this case we add a little more flour, but at the same time we make sure that the mass does not turn out to be very thick;
7. Leave the dough for about 15 minutes before rolling it into a pizza layer;
8. At this time, you can prepare the filling;
9. If the dough is very sticky to your hands, then grease your hands with a little oil and you can start making pizza.

On water with olive oil

Ingredients:

• 4 tbsp. l. extra virgin olive oil;
• 1 tsp sea ​​salt;
• 2 cups already sifted flour;
• Half a glass of boiled, slightly lukewarm water;
• 1 tbsp. l. baking powder (baking powder).

Cooking method:

1. Add salt and baking powder to the sifted flour, mix;
2. Pour in water first, then olive oil;
3. For at least 10 minutes, stir with your hands until an elastic state;
4. Roll into a ball, use a knife to mark how many cakes will turn out;
5. Cut and stretch each piece directly on the table with your hands to the desired size and transfer to a baking sheet.

With sour cream and mayonnaise

Ingredients:

• 5 tbsp. l. sour cream 15% fat and any low-fat mayonnaise (you can use soy);
• 1 egg;
• 2 cups of flour.

Cooking method:

1. Mix egg, sour cream and mayonnaise in a mixer;
2. Add flour gradually and do not stop kneading;
3. The dough, in the end, resembles thick sour cream;
4. Gently and evenly pour it in an even layer into a greased deep dish, a saucepan;
5. After distributing the filling, in this case, you can cook pizza in a pan.

Yeast pizza dough

There are also rules for preparing this dough. In principle, all the rules are the same as for yeast-free, but there are specific ones related only to this category.

• As a liquid component, you can use water, milk and fermented milk products. But it is desirable that they are slightly warm. So the fermentation process will be easier and faster, and the dough will rise faster;
• You can add eggs, but without the eggs, the base is thinner. This should be taken into account when preparing;
• Many Italians do not use a rolling pin when forming a pizza base. They stretch the dough with their hands;
• Yeast can be used both fresh and dry. Although when Italians prepare pizza at home, they try to use fresh live yeast;
• The dough should be infused for 1.5 to 5-6 hours;
• It is always necessary to add a little sugar to the dough, again to improve the fermentation process;
• In order for the edges of the pizza to acquire a pleasant golden hue, they need to be greased with oil;
• If the yeast has been lying for a long time and its shelf life has expired, then it is no longer necessary to use it, there will be no sense from them;
• The mass should not be very tight, this will make the pizza tough;
• All products must also be fresh;
• To prevent the pizza from getting too dry, it should not be overexposed in the oven;
• Aromatic herbs and fresh herbs can be added to the dough;
• Never add more salt than the recipe requires. Its excess slows down the fermentation process, and the dough "floats" at the same time;
• If you have any dough left, you can store it in the refrigerator for up to 3 days. To do this, it must be wrapped in cling film;
• You need to knead the finished mass thoroughly and until it begins to move away from your hands;
• Before placing the filling, coat the base of the dough with butter. In this case, the filling will not stick to the base and will not allow it to get wet;
• To make it crispy, it should be baked at a temperature of 200-220 degrees;
• If you are preparing thin pizza, then you do not need to overload it with filling.

The best pizza base

Ingredients:

• 1/2 tsp Sahara;
• 1 tsp salt;
• 1/3 cup (425 g) flour
• 1/4 tsp (7 g) dry active yeast;
• 2 tbsp. l. olive oil;
• 1/2 cup (350 ml) warm water

Cooking method:

1. In a large bowl, dissolve yeast and sugar in warm water, let stand for 10 minutes;
2. Add salt and oil to the yeast mixture. Stir in half the flour;
3. Place the dough on a clean, well-floured surface and add more flour. Knead until the mass is no longer sticky;
4. Place the mixture in a greased bowl. butter and cover with a damp cloth;
5. Let the dough rise until it doubles in volume, about 1 hour;
6. Crumple the dough into a tight ball. Let the dough rest for a minute before rolling out. Roll out and add your sauce and filling;
7. Preheat oven to 220 C. If you are baking on a pizza stone, spread the filling over the dough and bake immediately;
8. If you bake pizza on a baking sheet, lightly grease it with butter and let the dough rise for 15-20 minutes before adding the filling and baking;
9. Bake the pizza in the preheated oven until the cheese and crust are golden brown, 15-20 minutes.

Quick Yeast Pizza Dough

Ingredients:

• 1 tbsp. l. Sahara;
• 3 tbsp. l. olive oil;
• 1 glass of warm water;
• 1 tsp salt;
• 1/4 tsp dry yeast;
• 1/2 cup flour

Cooking method:

1. Stir in water, sugar and yeast and let stand until yeast dissolves;
2. Add olive oil and salt;
3. Add flour, mix everything well (no need to knead) and let the dough stand for 10 minutes;
4. Spread the dough over a baking sheet or pizza stone with your fingers dipped in olive oil;
5. Sprinkle the base with basil, thyme, or other condiments if desired;
6. Put your filling on top and bake for 15-20 minutes in an oven preheated to 220 degrees.

Pizza dough in a bread maker

Ingredients:

• 3/4 tsp salt;
• 2 tsp Sahara;
• 2 tbsp. l. olive oil;
• 2.5 cups flour (350 g);
• 2 tsp dry yeast;
• 200 ml. warm water.

Cooking method:

1. Add the ingredients to the bread maker in the order indicated by the manufacturer. Turn on the Dough mode and start the cycle;
2. Put the finished dough in a greased dish or baking sheet, distribute;
3. Let stand for 10 minutes. Preheat oven to 200 degrees;
4. Place the pizza sauce and filling on top of the dough. Top - grated cheese;
5. Bake for 15-20 minutes, or until the edge is lightly browned.

Simple Yeast Pizza Dough Recipe

Ingredients:

• 2 tbsp. l. olive oil;
• 7 g dry yeast of the fast-acting type;
• Wheat flour - 450 g;
• Sugar to taste;
• 270 ml. water;
• A pinch of table salt.

Cooking method:

1. If you don't have fast-acting yeast, you can use regular pressed or dry yeast. But before adding them to flour, they must be activated. To do this, the yeast must be poured into warm water and left for 15 minutes;
2. Fast acting yeast is added directly to flour and mixed;
3. Then put a pinch of salt, a little granulated sugar there and mix again;
4. In the central part of the dry mixture, make a small hole and slowly pour warm water into it. Stir everything with a spoon;
5. Next, pour olive oil into the mixture and begin to knead everything with your hands. It should take about 15 minutes to knead, as a result, a smooth and elastic base should come out;
6. After kneading, the dough should be covered with a warm towel and placed in a warm place. It should stand for 40-45 minutes;
7. As soon as it increases 3 times, it needs to be mixed;
8. After kneading, it should be left for 20 minutes so that it comes up again;
9. When the mass rises again, it can be used for its intended purpose.

Yeast dough for milk pizza

Ingredients:

• Flour - 500 g;
• 5 g raw yeast;
• Olive oil - 2 tablespoons l .;
• Egg - 2 pcs.;
• Milk - 270 ml.;
• Sugar - 1 tsp

Cooking method:

1. Put raw yeast in warm milk and leave in a warm place for 15 minutes;
2. Pour the flour into a deep cup and make a small depression in the center. As soon as foam appears on the milk, it should be poured into a depression in the flour and mixed well with a spoon;
3. Break eggs into a separate bowl, add sugar, salt to them and pour in olive oil. Whisk all components well;
4. After that, put the whipped mixture into the dough and mix all the ingredients;
5. Knead the mass by hand until it acquires a soft, elastic structure;
6. We make a small ball from the finished base, cover it with warm material and put it in a warm place for 40-50 minutes;
7. Once it rises 2-3 times, it can be used to make pizza.

Low calorie yeast dough

Ingredients:

• Dry yeast (small package);
• Olive oil - 1 tbsp l .;
• Warm water - 0.25 l.;
• Salt (pinch);
• Sugar - 1 tbsp. l .;
• Flour - 350 g.

Cooking method:

1. Fill the yeast with warm water, wait until they come up;
2. Then pour the flour into a bowl with a slide, make a depression in the middle and add sugar, salt, olive oil and the yeast that has come up;
3. Knead the dough with our hands;
4. After about five minutes we spread the mass on the table, continue to knead for at least 10 minutes;
5. After that, return the dough to the bowl, cover with a towel and leave in a warm place for half an hour (approximately);
6. When it rises, you can start making pizza.

Quick yeast dough for pizza with milk

Ingredients:

• Flour - 400 g;
• Dry yeast - 7 g;
• Warmed milk - 1 glass;
• Half a glass of sunflower or olive oil;
• 1 tsp. salt and sugar.

Cooking method:

1. Milk should be heated slightly above room temperature, so that the yeast "starts playing" faster;
2. Then pour yeast, salt and sugar into the warmed milk and pour butter there, you know that you can't keep it in the refrigerator. It should not be cold either;
3. We knead all the components of the future dough well, it is very important for us to completely dissolve the yeast;
4. We pour in the flour little by little, you can immediately sift it into the liquid;
5. We mix thoroughly so that no lumps remain. The dough should be good, elastic and not stick to your hands;
6. At the last stage, we leave the mass warm so that it fits, it should increase by half. Then start preparing the base for baking pizza.

Quick dough on kefir

If you have a desire to cook delicious pizza, but you don't want to bother too much with the dough, then this recipe becomes a real salvation.

Even an inexperienced cook can cook according to this recipe, the main thing is to follow the specified recipe exactly.

Ingredients:

• 1 tsp baking powder;
• 250 g of kefir (can be replaced with soft cottage cheese, wiped through a fine sieve);
• 1 egg;
• Salt - a little, to taste;
• 2 cups of flour;
• 3 tbsp. l. olive oil.

Cooking method:

1. We prepare this dough for pizza on kefir, in the same way as for pancakes, but at the same time it should be thicker, but not strong;
2. Now we proceed directly to the preparation of the dough - using a fork or a kitchen whisk, beat the egg well, but at the same time it should not turn into a thick foam;
3. Add a small amount of kefir to the beaten egg, a little oil and salt - mix everything well, make sure that the mass is uniform;
4. Mix baking powder with flour and sift through a fine sieve to make the pizza more tender and airy;
5. Then we introduce the flour into the kefir-egg mixture, but do not add the entire volume of flour at once, as lumps may appear, but add gradually, in small portions and constantly stir. But at the same time, you cannot stir the dough for too long, so as not to break the gas bubbles;
6. Using this pizza dough recipe, you don't need to knead it by hand. Cover the baking sheet with a sheet of parchment paper and sprinkle with a small amount of flour on top, and then pour out the finished mass. So that the dough is evenly distributed over the surface of the baking sheet, moisten your hand with water and distribute with your fingers;
7. In the event that it turned out sticky and not very soft, then sprinkle with a small amount of flour on top and press harder, and form a small side on the sides;
8. Grease the dough with any sauce on top, lay out the ready-made filling and place the baking sheet in a well-heated oven, bake for about 20 minutes, until the mass is covered with a fragrant crust.

Yeast dough for pizza with kefir

It is prepared quite simply. The biggest drawback of this recipe is that you need to give the dough some time to rise.

Ingredients:

• 700 g of kefir;
• 2 tsp Sahara;
• Flour - you need to be guided by the consistency of the dough;
• 3 tsp fast-acting yeast;
• Salt - a little, to taste;
• 0.5 cups vegetable oil;
• 0.5 cups of warm water.

Cooking method:

1. First, take a sufficiently deep bowl and pour half of one glass of water into it (it is important that the water is warm, since in this case the yeast will begin to act much faster);
2. Now pour all the sugar specified in the recipe into the water, and mix everything well with a kitchen whisk. We make sure that the sugar is completely dissolved in the dough;
3. Once the sugar is dissolved, add three teaspoons of instant yeast to the water. Now, with soft, smooth movements, stir the yeast with a spoon or a whisk (it is important not to make sudden movements);
4. Now we leave the dough for about 15 minutes so that the yeast can completely dissolve. After the specified period of time, add kefir to the dough (about 700 milliliters). Using a whisk, beat the yeast and kefir well;
5. Now we take a sieve and sift the flour several times and add it to the dough. Knead the mass well until it acquires a uniform consistency. It is very important not to add too much flour, so it is introduced gradually, in small portions. The dough should acquire the consistency of thick sour cream, we also make sure that no lumps form, but if this happens, we continue to knead the mass until they disappear;
6. Now add a little more flour to the dough - as a result, it should be very difficult to mix with a spoon (spatula). We continue to knead the mass with our hands until it becomes softer and acquires a uniform consistency. It is important to remember that you do not need to knead the dough very much, as because of this it may simply not rise;
7. As soon as it is almost completely ready, add vegetable oil to it (if desired, you can use olive oil). Now we knead the mass to the end, and as soon as the oil is completely absorbed, we place the container with the dough in a warm place and leave it for about one hour, until it rises well;
8. While the dough is rising, we begin to prepare the filling so as not to waste time. From the number of ingredients indicated in the recipe, the dough will be about four or five pizzas, depending on what size the baking sheet will be used;
9. As soon as it rises well, grease your hands with a small amount of vegetable oil and slightly knead the dough, but not very hard and leave again for about 20 minutes. Then we can proceed directly to the preparation of pizza;
10. Divide the dough into four to five equal parts, roll it out with a thin sheet and put it on a prepared baking sheet, make small sides around the edges. On top we lay out the ready-made filling and place the future pizza in a well-preheated oven, bake until fully cooked, until an appetizing golden brown crust appears. The remaining mass can be placed in the refrigerator and used next time.

Italian dough recipe

Ingredients:

• 200 ml. water;
• 1/4 tsp salt;
• 250 g flour;
• Olive oil - 1 tbsp l;
• 15 g fresh yeast;
• 1 tbsp. l. sugar without peas.

Cooking method:

1. Before you start cooking, you need to take care of choosing the right flour. Naturally, real Italian flour will serve as an ideal option, but if there is none, then domestic flour with a high protein content of at least 12% will serve as a substitute. The use of ordinary flour will serve to ensure that the pizza will be fluffy, and in this case, the goal is to make it exactly the classic thin crust;
2. 250 g flour is mixed with 1/4 tsp. salt, pour all this in a slide on the table, and a hole is made in the center of it;
3. 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;
4. After insisting it is poured into a hole made in flour, and after adding 1 tbsp. spoons of oil, you can begin to slowly mix it all;
5. You need to move carefully and from the center of the slide to the edge. 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. If the mass has doubled, you need to start cutting the pizza;
6. A cake is formed with a diameter of 10 cm and approximately 3 cm thick. Then it can be stretched, but only with the help of your hands. An ideal cake would be a dough 30-35 cm in diameter with a thickness of 3-4 mm.;
7. 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.

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Greetings dear readers. Few people in our time do not like pizza. And to make it good and tasty at home, you need to properly prepare the pizza dough. Pizza is a unique dish. After all, it is difficult to overestimate its importance.

It suits any situation, you can eat it for breakfast, lunch or dinner. No difference. For housewives, duck, in general, this dish is an excellent way out of the situation, they say what to cook - I don't know. Then in the refrigerator there are many products that have been lying for a long time or they are not enough for a full meal - then pizza is an ideal option.

Do you know how many types of it exist? YES, infinite. Anything can be used in the filling. Even if there are certain time-tested recipes, you can still change something every time and then new taste sensations appear.

But the filling is one thing, but the base is the most important thing. After all, without delicious dough you won't get a delicious pizza. If you can experiment with the filling, then you should not do this with the dough. You need to prepare the dough correctly.

Of course, there are also many options, this is for everyone's taste and according to the situation, let's look at some of the best, in our opinion, pizza dough recipes.

I know many housewives who love exactly thin dough, just as many love fluffy dough, now we will analyze these recipes in order and start with a thin yeast dough, as they say - a classic of the genre.

Ingredients:

• Flour - 175 g;
• Water - 125 ml;
• Yeast - 1 tsp;
• Salt - 1/4 tsp;
• Vegetable oil - 1 tbsp. l.

Dissolve yeast in warm water, add salt and oil. Gradually adding flour, knead soft, not sticky, elastic dough.

When the dough is ready, you need to mash it for about 3 minutes. You can add a little more flour to make it lighter. The longer you knead the dough, the better.

Then transfer the dough to a bowl and cover with a towel. It is necessary for the dough to double.

As the dough doubles in volume, you can lay it out on the table, crush it and form a pizza dish.

Yeast dough for fluffy pizza.

To get a fluffy pizza dough, roll out the dough thicker than for a thin one. I'm sure everyone knows that. But to get a good fluffy pizza, you also need other proportions for its base.

Ingredients:

• Water - 225 ml;
• Flour - 300 g;
• Yeast - 1 tsp;
• Salt - 1/3 tsp;
• Vegetable oil - 2 tablespoons

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 two in volume, we crush the dough and you can start forming the pizza.

Pizza dough without yeast.

Here's another original, interesting and non-standard recipe. Not a standard recipe for us, but after trying it we liked it. More like puff pastry but there are differences. In general, see for yourself what kind of pizza dough you get.

Ingredients:

• Flour - 420 g;
• Water (cold) - 110 ml;
• Salt - a pinch;
• Creamy margarine or butter - 45 g;
• Sugar is a pinch.

We sift the flour on the table, it turns out a slide. Add some salt to cold water. In the flour, in the center we make a depression and pour water into it. Now slowly mix the ingredients, you can use a knife. It turns out the dough.

We put the resulting dough in the cold for 1.5 hours.

Then we take out the dough, roll it out, not only thinly, and put pieces of margarine or butter in the middle. Now we fold the dough in an envelope and roll it out thinly.

Then fold the dough three times and roll out the dough thinly. We repeat the procedure two or three more times and put the dough in the cold for another 1 hour.

After we take out the dough, we can make pizza.

Quick dough for pizza with kefir.

Someone loves the dough with the use of kefir, or you just need to use it, because it costs a long time in the refrigerator. In any case, the dough turns out to be very tasty.

We need:

• Flour - 2.5 cups;
• Kefir - 1 glass;
• Vegetable oil - 10 ml;
• Egg - 1 pc;
• Salt - 1/3 tsp;
• Soda - 1/3 tsp.

In a bowl, combine flour, salt and baking soda.

In another bowl, mix the egg, kefir and vegetable oil.

Now gradually add the dry mass to the liquid mass and mix, it turns out a sticky homogeneous dough.

Do not knead for a long time, so that a lot of air does not escape from the dough, otherwise the dough will turn out to be tough and "clogged".

Now, it is advisable to have a form for pizza or any other baked goods. Soak your hands with vegetable oil and put the dough in a well-oiled mold with your hands. We distribute it in an even layer and then we are already working with the filling.

Here's another good recipe:

Pizza dough with milk.

You can also use milk in the recipe, especially since then the pizza turns out to be quite satisfying. Anyway, I always like any dough with milk. Better of course to use homemade milk, but the store is also suitable, but not fat-free.

Here's what we need:

The egg beats well with salt. A stable foam should appear. You can use a mixer or a special blender attachment for this.

After thoroughly kneading, the dough will need to rest a little. Enough 12-15 minutes.

At this time, you can prepare the filling, for example, chop tomatoes and pickled cucumbers, fry mushrooms with onions, chop smoked sausages, rub cheese, and so on.

The baking dish is greased with any oil or fat, the dough is poured into it, and the selected additives are laid out on top.

The food will be baked for only 15-20 minutes in a hot oven (at 200-220 degrees).

And here's another interesting recipe:

Thin dough for Italian pizza.

I have not been to Italian pizzerias, but most chefs choose this particular recipe, referring to the fact that the dough is similar to Italian pizzas. Maybe we liked this recipe very much.

Ingredients:

• Flour (white) - 4 cups;
• Fast Yeast - 2.5 small spoons;
• Water - 1.5 cups;
• Sugar - a pinch;
• Olive oil - 1.5 tablespoons;
• Oregano (oregano) - a pinch;
• A pinch of salt.

At the first stage, the water is heated, sugar and yeast are dissolved in it. We leave everything on the table, you can cover it with a towel, 5-7 minutes will be enough.

While the dough is being prepared, olive oil, salt, sifted flour are mixed in a separate bowl. Already at this stage, you can add a pinch of oregano.

As a result, you will get a thick, non-sticky dough, which, after smearing with olive oil under cling film, will infuse for about 1.5 hours next to a heat source. After the pizza dough is ready, you can shape the shape and make the pizza itself.

That's all for us, bon appetit to everyone. Leave your comments below, join us on Odnoklassniki. Goodbye to everyone.

Pizza dough - the best homemade recipes, thin and soft, delicious and quick. updated: November 12, 2019 by the author: Subbotina Maria

Quick pizza dough (multiple cooking methods)

The most quick dough for pizza saves the housewife's time, makes it possible to make delicious thin pizza in a few minutes at home. The pizza is fast, on hastily, can be easily prepared from dough with dry yeast, on a liquid basis, faster - on a regular yeast-free dough.

A thin pizza base consists of available products and common liquid ingredients - water, milk, kefir, yogurt, mineral water, sour cream, mayonnaise. In addition to liquid, bulk components are added to the dough - flour, semolina, starch, soda, baking powder, or yeast with or without eggs, as well as salt, sugar, oil, according to the classic recipe of real Italian fast food.

Super quick dough is kneaded with yeast, liquid, which is used to make pizza in a pan, in a slow cooker or in an oven; the pizza is fast and tasty. No culinary experience is required for the batter, but a ready-made filling with sausage, pickled cucumbers, fresh tomatoes, fried chicken, or baked chicken is required.

The usual dough is made thick, instant pizza is prepared from dough mixed by hand, with dry yeast, unleavened thin cakes are rolled out, fluffy cakes are baked for lovers of airy, soft baking.

Advice from the Miracle Chef. The dough will turn out to be less nutritious, thinner and crunchy if the liquid component for the base for pizza made from milk, mayonnaise, kefir or sour cream is diluted with plain water, mineral or carbonated, as well as using products with a reduced fat content.

How to quickly make pizza dough? It is more correct to knead by hand, but to speed up the process of making homemade pizza, cooks often use kitchen assistants - kneaders, combines - or buy ready-made dough at the grocery store.

We offer delicious homemade dough recipes with dry yeast and honey in 15 minutes, a base with sour cream and mayonnaise without yeast in 10 minutes and a quick yeast dough for pizza. Pizza is prepared with filling from minced meat, with shrimps, the fastest pizza in the oven or in a pan can be prepared at home for breakfast with sausage and cheese, or you can feed your family with a hearty and delicious dish at any time of the day.

Delicious dough for a quick pizza in 15 minutes

If you try, then in 15 minutes you can quickly knead the dough, it will take another 15 minutes to put the filling on the tortilla, place the crust with the filling in the preheated oven and bake a quick pizza. To make a regular open pie for classic test on water, it will take 3-4 times more time than from a quick dough with dry yeast and honey.

The speed of maturation of the dough in water without eggs is achieved by using an increased amount of dry yeast in comparison with the classic composition for a thin base. When flour interacts with sweet honey and yeast, the dough, thanks to sugar and instant dry yeast, rises quickly, it turns out soft and without eggs, obedient. The crust can be rolled out thinly, or a fluffy pizza can be made by rolling out the dough with a rolling pin or by stretching it out on a baking sheet or mold with your hands.

Ingredients:

• wheat flour - 1 stack.
• honey - 1 tsp
• fast dry yeast - 1 tsp with top
• water - a third of a stack.
• vegetable oil - 2 tablespoons
• salt - a pinch

Preparation:

1. Pour warm water into a small bowl, add dry yeast and honey, stir the mixture.
2. Sift the flour into a separate bowl, make a depression in the flour.
3. Pour water with honey, oil into it, add salt.
4. Stir the ingredients and knead with your hands soft dough, pleasant to the touch. We leave the dough for 5 minutes in a warm place, you can place it in a preheated microwave.
5. After 5 minutes, the dough is ready for further cooking, you can form pizza cakes from it, put the filling and put in the oven for baking.

Almost instant pizza turns out to be fast and tasty, accelerated cooking of 15 minutes does not negatively affect the taste of the cakes.

Liquid dough for quick pizza with mayonnaise and sour cream

Sour cream dough with yeast-free mayonnaise does not need to be kneaded with your hands; batter pizza is one of the variations of the popular, but not quite real Italian dish - instant pizza. Maximum 10 minutes and the dough is ready.

Pizza on batter with mayonnaise resembles a jellied pie, semi-liquid dough, as thick as pancakes, is poured onto a baking sheet or, after mixing the ingredients, is laid out in an even layer in a mold.

It is convenient, easy to prepare the dough, the ingredients - flour, chicken eggs, sour cream, mayonnaise, salt, soda - are mixed in one bowl with a spoon, yeast is not added, hands are not smeared with dough, the pizza is delicious; more often the recipe is used by housewives for baking open pizza in the oven, but is suitable for cooking in a pan.

Ingredients:

flour - 1 stack.

sour cream - 4 tablespoons

mayonnaise - 4 tablespoons

soda - 0.5 tsp.

egg - 2 pcs.

salt - a pinch.

Preparation:

1. Break the egg into the sour cream, add mayonnaise and mix with a fork.
2. Add salt and soda, mix again.
3. Gradually add the sifted flour and stir the dough with a spoon so that there are no lumps, the thickness should be the same as for pancakes.
4. Pour the dough in an even layer onto a greased baking sheet, level with a spoon or spatula.
5. The quick pizza mayonnaise dough is ready. Apply tomato or white sauce to the surface of the base, lay out the filling and send the pizza to the oven for 25 minutes.

The base is not dry, not tough, but very tasty - a great way to make homemade pizza in a hurry without yeast.

Homemade quick pizza dough recipe

As you know, the Italian Naples is considered the birthplace of pizza, from this city the history of this hearty and delicious food; pizza at the beginning of its journey was baked in the form of an ordinary flatbread on hot coals. In modern Italian cafes and pizzerias, pizza is made in 10-15 minutes quickly and served hot.

Italian pizzaiolo dough is not rolled out with a rolling pin; a soft ball of dough is manually stretched over a baking sheet, turning it into a thin base. A small amount of filling is laid out on the cake, which does not interrupt the taste of the cake, but complements the dish, adding satiety to it.

Following the instructions of eminent Italian pizza masters, it is not difficult to make a quick yeast dough at home. To do this, you need to arm yourself with everything you need - choose a recipe for pizza dough and buy products that are so simple that, perhaps, in many homes, ingredients such as flour, yeast, water, salt and oil are constantly available.

Ingredients:

flour - 400 g

dry fast yeast - 5 g

water or milk - 1 stack.

egg - 2 pcs.

sugar - 1 tsp

salt - a pinch

olive oil - 2 tablespoons

Preparation:

1. Dry fast yeast they immediately begin to rise if warm milk, sugar and flour are added to them.
2. Pour half of the warmed milk into a bowl, add yeast, sugar and 2 tbsp. flour, mix slightly with a fork.
3. Break eggs into a separate bowl, pour salt, pour in butter and the rest of the milk, mix the ingredients.
4. We combine two liquid compositions together - yeast and egg-milk mass.
5. Gradually add the remaining sifted flour and knead the dough with your hands.
6. The dough should be soft, not sticking to your hands too much.
7. Divide the dough into several parts and roll it out with a rolling pin or stretch the shape thinly with your hands along the bottom.
8. For a thin crust, stretch the dough thinly - 1.5 cm thick, for a fluffy cake, the thickness should be higher.

From this amount of dough, 3-4 thin pizzas or 2-3 fluffy ones will turn out.

The fastest home-made pizza dough that tastes like classic Italian. With minimal effort with these recipes, it's easy to make a pizza at home in 10 minutes, meet in 15 minutes delicious pastries unexpected guests, pamper your family with homemade food, delicious as in a pizzeria.

Bon Appetit!

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