Italian pizza on a thin crust recipe. Delicious thin pizza

Step by step recipe with photo and video

Modern pizza is not "poor man's food", as was commonly believed many years ago in Italy, but a delicious festive snack dish. Well, at least in our country it is very popular among young people. People love pizza in any variation, and especially from a pizzeria. You can make pizza dough like in a pizzeria at home. And you do not need to have super skills bakers. I will teach you how to make a gorgeous fluffy yeast dough that takes only 1 hour to knead. So let's get started.

The ingredients for the right pizza dough are particularly simple. Flour, water, yeast, salt and a few "drops" of good sunflower or olive oil (I use the second option).

In a bowl of warm water (no more than 38°C), the yeast “blooms”. It doesn’t matter at all which one to use: dry, fast-acting or live yeast from cooking.

The bait is mixed to the state of liquid sour cream.

The bowl is covered with a damp towel and sent to a warm place for 10 minutes.

After that, add the rest of the flour with salt to the bacon.

A tablespoon of olive oil.

After that, the dough needs to be mixed, transforming into a very soft bun. The container with the kolobok is sent to heat for 45 minutes. Don't forget to cover the bowl with a towel.

When the pizza dough has tripled in volume, it can be sent for cutting. From the resulting piece of dough, we will prepare two large pizzas as in a pizzeria.

Quick yeast dough is rolled out on a table dusted with flour with a rolling pin or stretched by hand.

After that, the cakes should be placed on a flat floured form or baking sheet and topped with tomato sauce, cheese, tomato rings, olives, or any other ingredients of your choice.

Such a pizza is prepared for 10 minutes in an oven preheated to 250 ° C.

The correct air dough for pizza (as in a pizzeria) does not contain milk, kefir and eggs. This important rule must be observed!

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

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

Surely you have your own tried and tested pizza dough recipe that you use year after year: it does not let you down, suits you completely and does not force you to surf the Internet before every 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 useful experience and write down an even more successful way of preparing a familiar dish in your personal cookbook.

Not many realize that the secret of a delicious pizza lies in a good dough. You can experiment with toppings 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 tasteless, you will never get a delicious pizza.

Let's talk pizza dough, shall we?

The most common yeast dough for thin pizza

A classic of the genre, which in one interpretation or another is served in all textbooks on Italian cuisine, which is used by chefs in eminent restaurants and which is most often used in standard recipes. Pizza is a folk and simple food, and therefore should not be prepared technically difficult or problematic. What's more, it doesn't include ingredients that are hard to find, cost a lot of money, and can't be found in the corner store. The basic ingredients of a simple yeast pizza dough are water, yeast, flour, salt, and a little 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 st. l. vegetable oil.

Dissolve yeast in warm water, add salt, oil. Gradually adding flour, knead a soft, not sticky, elastic dough. After the dough is ready, do not be too lazy to knead it on the table additionally 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 bowl with a tea towel and set aside in a warm place until doubled in size. After that, the dough can be kneaded and start molding the pizza.

The most common yeast dough for lush pizza

The first secret of a successful pizza on a magnificent basis is that the dough for preparing this 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 they start to “play”. After that, add salt, add vegetable oil (olive - ideal, sunflower - acceptable). Gradually adding flour, knead a smooth, pleasant, not 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 products). After doubling the dough, we cheat and proceed to collect the pizza.

Pizza dough without yeast

Many housewives, for one reason or another, are looking for a good recipe for 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 for the yeast dough to rise. Exit - dough without yeast. Crispy, dry, thin and very tasty.

Ingredients:

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

Mix flour, salt and soda. In a separate bowl, stir milk, eggs and butter. Pour two-thirds of the flour into the liquid mass, stir with a spoon until a homogeneous sticky substance. Put the spoon aside, grease your hands with vegetable oil and, gradually adding the remaining flour, 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 test.

Kefir pizza dough recipe

Kefir dough is loved by those who prefer quick pizza preparation options - no need to knead for a long time, no need to wait for rise and proofing. Another significant plus of kefir dough is the banal disposal of leftovers: it often happens that a glass of kefir remains in the package, which no one wants to drink. The expiration date is about to expire, and on the way home, a new portion of fermented milk products is 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 your family to drink kefir that has stood in the refrigerator for several days. The way out is kefir dough for pizza, classic or, for example, as 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.

Mix flour, salt and soda.

In a separate bowl, mix vegetable oil, kefir and egg.

Gradually pour the dry mixture into the liquid mass and stir until a homogeneous sticky dough is obtained. You can’t knead it for a very long time - you will “drive out” all the air, and the dough will turn out to be “clogged” and tough. After all the ingredients are mixed, with your hands dipped in vegetable oil, spread the dough into a well-oiled form and spread evenly. Then you can work with the filling.

Pizza dough with sour cream

Perhaps, among all non-canonical pizza dough options, this one is the most interesting, tasty and convenient. Quite quickly (10 minutes maximum) and with minimal labor (measured, mixed, received), you have a wonderful pizza base ready - tasty, tender, not dry and not hard. Great option! Of course, a real pizzaiolo will most likely just faint if you show him an indistinct mass without yeast, which we will call sour cream pizza dough. Let's not irritate him - we will agree that we will officially call the culinary masterpiece on liquid sour cream dough an open pie, and among ourselves we will still call it pizza. Homemade and extremely tasty.

Ingredients:

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

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

Cottage cheese pizza dough

Soft, with a pleasant creamy aftertaste, tender and does not dry out for a long time. This is the dough that should be prepared for two large pizzas at once, because on the second day, and even on the third, 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 a soft dough. It may slightly stick to your hands - try to limit yourself to the specified amount of flour so as not to "hammer" the dough and make it tough. To spread the dough on a baking sheet, line it with baking paper, lightly grease with vegetable oil and place a ball of dough in the middle. With wet hands, stretch the dough in all directions, achieving an even layer. Next, you can spread the filling.

Yeast puff pastry for pizza

And this is the most time-consuming of all the above pizza dough recipes. Obviously, no one will cook this every day, but sometimes you can treat yourself to 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.

Quickly rub the ice cream butter into flour on a coarse grater, mix just as quickly until crumbs are obtained.

After the yeast starts to “play”, add the egg, stir well and pour into the flour mass. We stir without fanaticism, if necessary, add another spoon or two of flour, collect the dough into 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 of flour.

Mix beer with melted butter, add salt and soda. We mix in the 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 stuffing.

Pizza from ready dough

An option for the lazy, busy, in a hurry and who hate 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 all. It cannot be said that with such manipulations you will get a culinary masterpiece, however, the fact that dinner will be much tastier than a store-bought semi-finished product can be said with full confidence.

5 tips for making delicious pizza dough:

1. It seems to many that the unfortunate half a spoonful of salt in the dough is not felt at all and is not felt, so you can just forget about them. Blasphemous mistake! Salt balances the taste of the dough, enhances what needs to be strengthened, so in no case should you count on the fact that the salinity of the finished dish will even out with the help of the filling and ignore the addition of salt to the dough.

1. Having stuffed your hand and trained, proceed to aerobatics - do not roll out the dough with a rolling pin, but gently stretch it with your hands. Pizzaiolo shows that prepare treats for you by beautifully tossing dough in the air are not only part of the cooking show. It is also a completely justified way to prepare the perfect pizza: it does not tear the delicate yeast fibers, and 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 toppings. We conscientiously forget that we are not preparing an open pie, namely pizza, and we strive to put more toppings, believing that, since we are preparing for ourselves, there is nothing to be greedy. However, the reality turns out to be different - and the pizza does not come out quite the way it should turn out. Ideal option: both the filling and the amazingly tasty base must be felt in the finished dish. Do not forget about this, laying out the next time meat, tomatoes, olives, mushrooms, cheese and other delicacies on the dough.

1. Bake pizza only at high temperatures - a real Italian delicacy is cooked in a wood-fired oven, which provides a dry and very good heat. To get closer to a similar picture at home, set the temperature control in your oven to at least 220 degrees.

1. For the same reason as described above, it is worth spreading the dough not on a cold metal sheet, but on a well-heated surface. To do this, hold the baking sheet in the preheated oven for about 10 minutes, and only then transfer the dough onto it.

Good luck with your experiments and delicious pizza!

For a long time I tried to achieve the perfect pizza dough to make it work thin and crispy like in a real Italian pizzeria. And finally, I think I found the right recipe. Dough it is done quite simply, do not be afraid of the presence of yeast in the ingredients, because. it's a no-dough yeast dough and it's pretty hard to go wrong here, all the ingredients are just mixed together.

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

From the indicated amount of ingredients, 3 pizza bases, each with a diameter of about 30-32 cm, it's just that this is the maximum size that fits on my baking sheet. If you need only one base, divide all the ingredients by 3, if two - remember the school mathematics lessons. You can store it in the freezer, but it tastes much better fresh.

Ingredients

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

Cooking

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

Add sugar and salt.

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

We sift the flour through a sieve, this will not only help to avoid unnecessary impurities from entering the dough, but also enrich the flour with oxygen, which will undoubtedly improve our dough. Also, be careful, you may need a little more or a little less amount of flour than indicated in the ingredients, unfortunately, it’s impossible to say for sure here, because. different flour has different properties. If it helps someone, I use Preportovaya flour (probably sold only in St. Petersburg) or Makfa, and put exactly 500 g.

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

This is what a well kneaded dough looks like.

Now we divide the dough into three equal parts, if there are scales, we weigh it, each part weighs about 270 g, one part is one pizza base. We roll each part into a ball, put it in a plastic bag and leave it in a warm place for half an hour. If you do not plan to immediately make 3 pizzas, then remove the dough that is no longer needed in the refrigerator, it will also rise there, but not so quickly. During this time, you can make and prepare the rest of the ingredients for your pizza.

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

Now a little more about rolling out the dough. Of course, the Italians will tell you that in no case should pizza dough be rolled out with a rolling pin, it must be stretched with your hands without touching the edges of the dough, this is how a pizza side is formed. You also need to twist the dough in your hands in different ways, twist it, including over your head, and then, of course, it will turn out perfect. If you want to try stretching the dough with your hands, try it. I experimented a lot with this and realized that in order to qualitatively stretch the dough to such sizes with my hands, so that it is uniform in thickness, you need to do this every day several times a day, working in a pizzeria. If you are good at it, you are a pizza master, but it takes me too much time, and the result is not perfect. So I roll out the dough with a rolling pin, but let's not tell the Italians about it.

So, sprinkle some parchment with flour.

We roll out the dough with a thickness of 2-3 mm, we try to ensure that it is rolled out evenly and is round in shape. If you can’t roll out an even circle, put a large plate or dish and simply cut off the bumps along it. But I don’t like to do this, because it’s not clear where to put the scraps and where to get a plate of such large sizes. So we are just trying to roll out an even circle - it's not very difficult.

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

We put the sauce that you like on the base (you can do it according to this recipe).

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

Together with parchment, transfer the dough to a baking sheet. Preheat the oven to the maximum temperature (250-270°C), bake for 5-10 minutes, until it is well browned on the bottom.

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

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

Pizza dough recipes. Dough with yeast, kefir, sour cream.

Pizza is one of the most delicious foreign dishes that we love. Indeed, in the composition of this baking there are a lot of ingredients, which, it would seem, do not combine with each other at all. The taste of pizza directly depends on the dough and on the filling.

There are several options for testing in a pizzeria. Many people like a very thin cake and a lot of toppings. At home, it is rarely possible to cook such a flour mass, since our women do not have enough experience. The main mistake is a very thick or vice versa thin and “wooden” dough. As a result, the dish is tasty, but the cake is inedible or there is a lot of dough.

Recipe for yeast dough like in a pizzeria:

• Take a glass of warmed milk and dilute 30 g of wet (pressed) yeast in it
• Pour a spoonful of sugar and quite a bit of salt into the mass, let stand for 25 minutes
• Pour 50 ml of olive oil into the liquid, it is advisable to take a cold-pressed product
• After that, pour the dough into the double-sifted flour and make a soft and elastic dough.
• Wrap in cling film and place in the refrigerator for 30 minutes
• Put a lump on a table, poured with vegetable oil, and pour a little on top too.
• Stretch the lump, making a cake out of it, do not use a rolling pin
• Transfer the cake to the mold and form the sides
• You can add toppings

Some pizzerias have several types of dough; lush American pizza is very popular. The cake in it is very airy, the crust is crispy, the dough layer is thick.

Basis for lush American pizza:

• For one pizza with a diameter of 30-32 cm, you need 250 ml of warm water, 6 g of dry active yeast, 300 g of flour and 10 g of salt. Sugar enough 20 g
• Mix yeast with flour, add salt and sugar to it. Pour the water and olive oil mixture into the flour mixture.
• The lump should be soft and sticky to your hands, put it in a bag and leave it near the stove or central heating battery. Let stand 40 minutes
• Roll out the layer, a rather thick cake is obtained from this dough, put it in a mold and make sides
• Put the filling and bake in the oven at 220 ° C for 15 minutes. Don't overdry the dough, it can become tough.
• The classic American pizza topping consists of chicken, bacon, mushrooms and tomatoes.

Kefir pizza is not quite familiar and classic. The dough is not dry, but wet, the filling is, as it were, sealed in it. Such a pizza for an amateur.

Kefir batter recipe:

• 1 egg, a glass of kefir mix with a whisk. Should be a homogeneous mass.
• We introduce a spoonful of soda and wait 20 minutes
• Add salt and sifted flour, you should get a dough like sour cream with a high percentage of fat
• Pour it into a mold and level it with a spoon, put the ingredients and bake for 20 minutes at 200 ° C

Kefir dough can be fried in a pan, this is an express breakfast option.

Recipe for pizza base on kefir with yeast:

• The dough is fragrant, but not very airy. Ideal base for thin pizza
• It is necessary to pour 50 ml of warm water into a bag of dry yeast and add 20 g of sugar. Leave the bowl with yeast for 20 minutes, now you need to pour it into a bowl with a glass of kefir and salt.
• Gradually add flour, until you get a mass like pancakes
• Cover the bowl with a towel and leave for 1 hour
• After the time has elapsed, add a little more flour and knead a soft dough. Pour 50 ml of olive oil on top of the coma and sprinkle with herbs
• Roll out the layer and you can lay out the filling

Such a dough can be yeast or unleavened. It all depends on what kind of pizza you prefer.

Milk base without yeast:

• Mix half a glass of cold milk with 2 eggs and 230 ml of olive oil
• No need to beat with a mixer or blender, use a whisk or fork
• Enter the milk mass into flour with salt, and knead a soft dough. Wrap it in a wet cloth and let it "rest" for 30 minutes
• Roll out a thin cake and prick it with a fork, this is necessary so that the dough passes air during baking.
• Put the filling and bake in the cabinet for 15 minutes

This option is ideal for women who want to save time. In addition, such a dough must be tried to spoil.

Sour cream base:

• Mix a glass of sour cream with a fork with 2 eggs and a spoonful of salt, add 15 g of sugar
• Enter the mass into the sifted flour and knead a soft dough. It should not be fluid, but not steep either.
• If you add a lot of flour, you risk getting a hard and dry cake.
• There is no soda in the recipe, you do not need to add it, since sour cream with eggs loosen the dough well
• Leave the dough ball to rest for 20 minutes
• Roll out a very thin layer and lay out the filling. Bake for 20 minutes

The dough turns out very tasty and crumbles during cutting with a knife. It's easy to prepare.

Puff pastry recipe:

• Add salt to very cold water. 10 g of salt per glass of water
• Pour the liquid into the flour and knead a very cool and tough dough. Wrap it in cling film and put it in the fridge for an hour
• We expose the fourth part of a pack of margarine in a warm place. It needs to be soft
• We take the dough out of the refrigerator and put margarine in the center, put it in an envelope and roll it out, fold it again three times and roll it out again
• Fold three more times and, without rolling, send for 30 minutes in a cold place
• Now you can roll out the layer and bake pizza

Consider a quick yeast dough recipe. It rises quickly and doesn't take long.

Recipe for a quick yeast pizza base:

• Dissolve sugar and dry yeast in a glass of water
• Pour vegetable oil into the liquid and salt it
• Pour the dough into the flour and prepare the dough as for pancakes
• Leave for a quarter of an hour and add a little more flour
• Using your palms, stretch the layer and transfer it to the mold, leave for 15 minutes

Pizza base recipe:

• You need 120 g of cottage cheese. Take a medium fat content, but low fat is also fine
• Mix cottage cheese with 1 egg and a pinch of salt, pour in 50 ml of vegetable oil and knead the dough, it should be soft
• You can immediately bake pizza from it, it is airy and does not require proofing

• There is nothing new in the recipe, it is necessary to properly prepare the flour mass. You need to mix 20 g of pressed yeast with a glass of warm water and a pinch of sugar and leave for 30 minutes
• After that, add some salt and 50 ml of vegetable oil. Pour the liquid into a bowl of flour and mix with your hands until a sticky mass is obtained. Cover with a cloth and refrigerate for 2 hours
• After that, remove the lump from the refrigerator and pour vegetable oil on the table, roll out the layer, 1 cm thick. Put the cake in a mold and put the filling, you need to bake for 20 minutes

Many housewives do not even take up the preparation of pizza, as it often turns out just a hot sandwich, which bears little resemblance to an Italian dish. This is due to the fact that they are accustomed to making tough dough that dries in the oven.

Authentic Pizza Base Recipe:

• Dissolve 25 g of yeast in a glass of warm water, and add a spoonful of sugar and flour. Leave the cloudy mass for 1 hour
• Pour the liquid into the flour, salt it and add the oil. Knead a soft dough and leave it for 2 hours, covered with a napkin
• Do not use a rolling pin, but stretch the dough with your hands, it should be thin in the middle and thicker at the sides
• Put in the filling. You need to bake not as usual, you need to put a grid under the baking sheet with pizza, and put two bricks or stones on it
• But if they are not, pour sand. Heat oven to maximum temperature
• bake for just 10 minutes

It should not contain milk, eggs and butter. But to get a delicious cake, these ingredients are optional. You can make a thin and soft cake with just 3-4 ingredients.

Lean Pizza Base Recipe:

• Whisk 100 ml of cold water intensively with salt, vegetable oil and spices. Ideal Italian herbs
• Pour the liquid into the flour and knead a very stiff dough. Cover with cling film and refrigerate for 2 hours. During this time, the lump will become elastic and supple.
• Roll out a thin layer and lay out the filling. For lean pizza, it must be vegetable
• Bake pizza in a very hot cabinet for 7-10 minutes

There are many test recipes, choose the most suitable for yourself.

VIDEO: Pizza base

Baking a real, almost Italian, pizza in a gas or electric oven is difficult, but possible. I tried a dozen and a half different recipes before I came to the conclusion that it was not only and not so much in the method of preparing this famous pastry, but in the baking technique. In order for the pizza dough to be thin and soft, as in your favorite pizzeria, it is important not only to know the proportions of the products, but also to observe the recommended temperature when cooking. In a conventional oven at an average temperature, a delicious cake with a filling is obtained, but it is almost impossible to achieve the desired airiness, softness and at the same time a crispy crust. Here are some cooking tips that will get you closer to (and sometimes even better than) the culinary results of famous pizzerias.

• Traditionally, special ovens are used to bake pizza. Baking in them is cooked at a high temperature and quickly. Houses for these purposes use baking stones made of fireclay clay. They equalize the temperature in the oven, ensure uniform, fast baking of the top and bottom. Pizza is cooked at 250-270 degrees for 5-7 minutes. Cheese during this time does not have time to dry. When cut, mouth-watering cheese "threads" are obtained, which stretch for a piece. I've tried preheating the oven to the highest setting and cooking in a regular metal biscuit pan on a baking sheet. The result is a properly baked top and an almost raw, moist bottom. If the oven is in a shape with holes, it will taste better, but not quite like in pizzerias. A little hint: instead of expensive stone, it is permissible to use building unglazed tiles made from environmentally friendly clay. It costs much less. But do not forget to ask for a quality certificate.
• The quality of the flour is of great importance. Use a superior quality or high protein product.
• To make the dough softer, boiled potatoes are added to it in an amount of 10-15% by weight.

Yeast-free crispy dough for thin homemade pizza

Required products (for 1 large / 2 small):

How to quickly and easily prepare a successful pizza dough without the use of yeast:

Mix flour with baking powder (baking powder). Sift into a deep bowl. Make a small hole in the center.
You can knead on water, milk or water-milk mixture (1 to 1). The liquid should be boiled, cooled to room temperature. Dissolve the salt in it. Pour into the recess. Add oil. Ideally, you should use extra virgin olive oil - a classic for Italian pizza. Refined sunflower oil will do.
At this stage, you can add aromatic seasonings: ground pepper, oregano, thyme, basil, rosemary. Start stirring the food with a fork, collecting them from the edges to the center. The mass will turn out lumpy, heterogeneous. When it becomes difficult to mix, the fork becomes sticky, transfer the dough to a work surface greased with a thin layer of fat.
Knead for at least 7-10 minutes. The dough will be elastic, not sticky, rather tight. Form a ball out of it. Return to bowl. Close with cling film. If possible, leave at room temperature for 30-40 minutes. During this time, gluten will stand out, and baking will turn out softer. With limited time, you can bake immediately.
Roll thin. Make the sides. Brush with sauce. Lay out the filling to your liking. I had sausages, onions, sweet peppers, cherry tomatoes, slab mozzarella. Bake in preheated oven until done. Serve immediately after baking. The pizza is extremely thin, very soft on the inside, crispy on the outside. Pizzerias don't cook that well.

Quick non-dough dough with dry fast acting yeast

Ingredients for 2 medium pieces (glass - 250 ml):

Cooking method (recipe with photo step by step):

Sift the flour onto a cutting board or into a large bowl. For ease of kneading, make a recess in the center.
Boil the water. Cool to a temperature of 35-40 degrees. Dissolve sugar, yeast. Stir until completely dissolved. Pour liquid into flour.
Stir with a spatula. Add oil.
Switch to manual kneading. If the mass is a little sticky, grease your hands with oil. Add a couple more tablespoons of flour if needed. Knead the dough with your hands until it becomes elastic, homogeneous, stops sticking to your palms. Lubricate the inside of the bowl with vegetable fat. Put down the dough. Tighten with cling film. Put in a water bath - in a large basin of hot water.
After 20-30 minutes, the yeast base for soft homemade pizza will be ready for further cooking. It will increase in volume by 2-3 times. Remember her. Divide if necessary.
Roll out into a thin round (rectangular) cake on a floured surface. Make a high edge if desired. Top with your favorite sauce. Spread the filling evenly. I had the meat version: smoked pork belly, chicken roll, sausages, red onion, cherry tomatoes. I put the cheese under the filler. This time I chose cheddar. Decorate the finished pastry with fresh herbs. Serve immediately before the cheese layer has set. I advise you to bake on a baking stone at a temperature of 250-270 degrees for about 7 minutes. It is also acceptable to cook in a conventional oven. It turns out delicious, but not quite like in cafes and pizzerias. It will turn out a slightly denser, crispy base. The recommended temperature for cooking in the oven is 200 degrees. Time - 15-20 minutes.

Yeasted classic dough for thin pizza, as tasty as in a pizzeria

Required:

How to properly prepare pizza dough thin and very soft:

You can knead on the basis of fresh or granulated yeast. In the first case, the product must first be crushed with fingertips. Mix yeast, sugar, 1-1.5 tablespoons of flour in a bowl.
Bring filtered water to a boil. Cool down to 36-38 degrees. Add about half a glass to the bowl of dry ingredients. Stir. It will turn out a grayish, pouring, homogeneous mass - dough. Cover with cling film (cloth). Put in heat to ripen for 10-30 minutes (depending on the type, freshness, quality of yeast). Stir the salt into the remaining water.
A ripe dough will look something like this. The mass will become lighter, covered with thick bubbly foam, and will increase in volume several times.
Pour the remaining flour into a deep bowl. Pour in water with dissolved salt. Add steam.
Stir. Pour oil into the resulting lumpy mass.
Knead a smooth, moderately tight, soft, elastic dough. When kneading, it should not stick to the hands, the working surface. Put the future baking base back into the bowl. Cover with a napkin. Take at least 1 hour to climb. To speed up the process, put the dough in a water bath, as in the recipe above. The amount of yeast can be reduced by 2-3 times. But in this case, the time to rise will increase proportionally.
This is how it rises - the airiness just rolls over. It is very comfortable to work with the yeast base. It comes out moderately dense, thinly rolled out, does not tear. Form a round base with or without sides in a special form with a perforated bottom or on a board. The better the crust is rolled out, the thinner the pizza will be. Brush the middle with a layer of sauce. Post your favorite toppings. Grated (sliced) cheese, according to Italian rules, is placed on top of the sauce or directly on the filler. In my photo - smoked salmon, mussels, squid, shrimp. For piquancy, I used thinly sliced ​​lemon, garlic sauce. Cheese - pickled mozzarella. To make the finished pizza soft, with a crispy crust, cook according to the recommendations suggested at the beginning of the article.
Serve!