Pizza on live yeast dough. Yeast dough for pizza favorites

Pizza is my signature dish! I bake pizza every weekend for my beloved family, and how my children love it! For the sake of their satisfied smiles, you can try. Pizza mixed with milk and yeast is distinguished by a particularly tender, tasty dough. The base of the pizza is soft, with a slightly crispy crust. A piece of this pizza with a juicy topping just melts in your mouth. Let's not delay and bake fragrant, delicious pizza today. A win-win option, the whole family will be delighted!

Ingredients

To make pizza with milk and yeast, you will need:

For test:
2.5 cups flour;

1.5 tsp dry yeast;

1 st. l. Sahara;
1 tsp salt;
1 glass of milk;
1 egg;
50 g butter;
3 art. l. vegetable oil.
For filling:
2-3 tbsp. l. ketchup;
2 tbsp. l. mayonnaise;
200 g fresh champignons;
200 g of ham;
4-5 cherry tomatoes;
200 g of cheese "Russian";
1 pinch of spices "Italian herbs".
A glass with a volume of 250 ml.

Cooking steps

Pour yeast, salt, sugar into flour and mix.

We heat the milk until hot.

We dissolve butter in milk, the resulting mass should not be very hot (no more than 40 degrees), because otherwise our yeast will not work.
Pour the milk with butter into the flour and beat in the egg.

Knead a soft, elastic dough. When kneading, add vegetable oil a little at a time.

During this time, the yeast dough will increase well, approximately 2 times.

We divide the dough into 2 parts (from this amount I get 2 large pizzas with a diameter of 34 cm). From one part I made a pizza, and from the second part I made a "calzone" (closed pizza). We distribute the dough in a form that must first be greased with vegetable oil.

Cover the dough with a mixture of ketchup and mayonnaise.

We clean the mushrooms from the film and cut into flat slices.

On top of the mayonnaise with ketchup, spread the champignons cut into plates.

We cut the ham into sticks and spread it between the mushrooms, sprinkle with Italian herbs.

We cover the pizza filling with cheese, grated on a coarse grater.

Arrange sliced ​​cherry tomatoes on top of the cheese.

We put the pizza, mixed with milk and yeast, in a preheated oven and bake until browned (about 20-25 minutes) at a temperature of 180 degrees.

Bon appetit to you, friends!

pizza recipe

How to make yeast dough for the best homemade pizza! Simple step by step instructions with photos. Please your family and friends. Bon appetit!

45 min

250 kcal

5/5 (2)

Sometimes you want to erect a monument to those who invented pizza! In fact, for me there is no more favorite product in the world, which is always seen as appetizing, fragrant and tasty, that neither children nor adults can resist it. Surprisingly, in our family, homemade pizza on yeast dough has always turned out just great, in no way inferior to analogues prepared in pizzerias equipped with professional equipment - maybe it's the special recipe of my mother, who bakes real culinary masterpieces in an old oven?

Deciding to check it out, I rewrote this step-by-step recipe today so that each of you, dear culinary experts, can try it for yourself, having received a product that exactly meets all expectations.

Did you know? The classic pizza dough recipe involves making sourdough with dry yeast, and then baking in a special oven heated to 400 degrees. It is clear that such conditions are unattainable for most housewives. Therefore, culinary geniuses came up with a new version of the recipe that allows you to get delicious results using a conventional oven.

Preparation time: 60 - 120 minutes.

Kitchen appliances

• Several capacious bowls with a volume of 400-800 ml, teaspoons and tablespoons.
• Fork, steel or wooden whisk.
• Towels (preferably linen or cotton)
• Baking tray or bun pan with non-stick coating.
• Baking paper if needed, sieve, sharp knife and oven mitts.

Also, keep your blender or food processor ready with the ability to switch speeds.

You will need

Filling

Dough

• 1 kg of wheat flour;
• 500 ml of purified water;
• 8 g of table salt;
• 110 - 120 ml of olive oil;
• 8 - 10 g dry yeast.

Additionally

• 30 g of creamy margarine;
• some flour for dusting.

With this recipe, you can make a quick yeast dough for pizza in milk instead of water, since the first gives the products incredible splendor and airiness, and the second makes the pizza crusts rougher during baking. In addition, for the filling, you can use absolutely any combination of ingredients by adding mushrooms, sausage or boiled meat to it. However try not to overload the filling with ingredients.

Cooking sequence

Preparation

1. Pour water or milk into a deep bowl, the ingredient should be at room temperature.
   
   
2. Pour in the yeast, stir them with a spoon or spatula until completely dissolved.
   
   
3. Add salt, mix a little more, trying to make the grains disappear.
   
   
4. The next step is to pour in the olive oil, stir and leave the mass for five minutes.
   
   
5. Grind the tomatoes in a blender or cut into slices - as you like.
   
   
6. We cut the onion into rings, rub the cheese on a grater or with a food processor.
   
   
7. Mix the tomato paste with sugar and salt, beat for a minute or two with a blender.
   
   
8. We try the sauce - if it is too sour, add a little more sugar.

Important! In fact, the main thing in yeast-free dough is sourdough, so be sure to make sure that there are no drafts in the room during its short proofing. If this is not done, the pizza dough may become "rubber" and will not rise.

Dough

1. Sift the flour into the deepest bowl, make a well in the middle.
   
   
2. Pour about half of the prepared sourdough into it.
3. We mix the mass with a spoon, trying to do it with confident, strong movements.
   
   
4. Pour a little more liquid, remove the spoon and start manual kneading.
   
   
5. After adding the remaining leaven, we continue active kneading for about fifteen minutes, practically without stopping kneading a very plastic, soft and viscous dough.
   
   
6. If the dough is very sticky to your hands, sprinkle it with a little flour, continue kneading.
7. Then we divide our dough into several parts: each will become a blank for one pizza
   
   
8. After that, cover the container with the dough with a film or towel, place it in a warm place for an hour or two.
   
   
9. Then we knead the dough and begin to assemble our product.

Assembly and baking

Did you know? How to check the readiness of pizza? Just take a wooden stick, skewer or toothpick and pierce the cooked product 5 cm deep. After that, pull out the stick and use your fingers to touch the part of it that was just inside the pizza. A dry skewer indicates the readiness of the product, and a wet skewer indicates that it is too early to remove the pizza from the oven.

That's all! Your amazingly delicious pizza is completely ready! It remains only to cut it into portioned pieces and serve, garnishing with fresh herbs, pouring mayonnaise sauce into a suitable container and preparing the appropriate drinks - tea, juice or compote.

Children also love to eat pizza with milk, and adults - with hot coffee. I bet your first pizza will fly off the table at incredible speed. Wrap the remaining pizza pieces in a plastic bag and place in the freezer, because you will definitely need to make another pizza soon!

We watch the video recipe

In the video below, you can immediately see that the preparation of yeast dough for pizza is very quick and simple, suitable even for beginners in cooking.

Concluding our delicious conversation, I would like to highly recommend the hostesses to prepare some more delicious options for the most delicate pizza dough, which were shared by my friends who love to experiment in this field.

For example, try the amazingly tender and fragrant, famous not only for its ease of preparation, but also for its economical set of ingredients. In addition, do not forget about, which is an excellent choice for those who appreciate kefir pastries for their exceptional taste.

It would also be completely out of place to recall the beloved by many, which I cooked last weekend and was incredibly fascinated by its spicy aroma and amazing taste. Finally, it would be useful to recall the famous one, which will certainly suit those who do not have time to mess around in the kitchen, because the guests are already on the doorstep. In general, there are a lot of excellent test options and you can easily choose the one that you like.

Thank you for your attention to the above recipe! I really look forward to your comments on pizza dough, reports and reviews, as well as my own experience on additives in sourdough, dough and toppings. Bon appetit and always good mood!

In contact with

Ingredients:

• 1 st. warm water with a temperature of about 40 degrees;
• 1 tbsp Sahara;
• 3 tsp dry fast acting yeast;
• 2 tbsp olive oil;
• 1 tsp salt;
• 3 art. flour.

It will take 15-20 minutes to prepare the simplest yeast dough.

Quick Yeast Pizza Dough Recipe

1. Pour warm water into a bowl at room temperature. The water should not be cold for the yeast to start "working", and not too hot so that the yeast does not "cook". The optimum water temperature is 30-40 degrees, pleasant and not burning. We fall asleep in a bowl of yeast. Sprinkle sugar on top and mix with your hands, kneading the resulting lumps. Leave the mixture - brew for 10 minutes in a very warm place.

The mixture should rise slightly and a beautiful yeast cap will form on the water.

2. Pour all the flour directly into the bowl with the dough and mix with a spoon. As soon as the flour absorbs all the liquid and the dough stops sticking strongly to the walls of the bowl (1-2 minutes), add salt and olive oil.

3. Mix well with a spoon. The dough should be soft, elastic and not stick to the sides of the bowl. In total, the process of kneading the dough takes 5-7 minutes. The dough quickly seizes and gathers into a large lump.

4. The dough is very pleasant to the touch. The finished yeast dough is usually enough for 3 pizzas on a thin dough with a diameter of 30 cm or 2 pizzas on a thick dough. The thickness of the dough depends on how you roll it out. Just keep in mind that the dough will still rise.

5. Lightly grease the baking sheet with vegetable oil or sprinkle with flour. Stretch the dough with your fingers over the baking sheet and roll it out with a rolling pin directly on the baking sheet. The main feature of making quick dough is that you need to touch it as little as possible. Everything is fast here - they kneaded with a spoon, stretched it with fingers, rolled it out slightly. That's it, quick yeast dough is ready, it's time to cook pizza! The taste of quick dough is no different from the usual. It turns out the same tender, fluffy and with crispy edges.

The usual yeast dough is not much different from the quick one. It is kneaded by hand and then the dough is put to rise in a warm place for 2-3 hours. During this time, the volume of the dough increases by about 3 times. From the finished yeast dough, you can roll out the base for pizza. Have a delicious pizza! 🙂

To prepare a tender pizza dough with dry yeast, you will need very little time and culinary skills. It is unlikely that your loved ones will want to buy store-bought counterparts after tasting such a delicious dish with a delicacy.

Quick dough for homemade pizza with dry yeast

Sometimes even a very skilled hostess is sorely lacking time to show off her culinary talents. This recipe for pizza dough with dry yeast will allow you to free up extra time for work or leisure.

Ingredients:

• salt - 1.25 teaspoons;
• water - 1.5 cups;
• - 3.5 tbsp. spoons;
• sugar - 1 tbsp. spoon;
• flour - 2.5 cups;
• dry yeast - 2.5 tsp.

Cooking

Pour yeast and granulated sugar into the water, mix everything well and leave to infuse until the yeast is completely dissolved. Then salt and pour in olive oil. Gradually add the flour, mix thoroughly (no need to knead) and let the dough stand for about 10 minutes. Wet your fingers in olive oil and carefully spread the pizza base over the baking sheet.

Yeast dough for fragrant pizza, cooked with dry yeast

If you or your loved ones love to crunch something, it is not necessary to bake cookies or crackers. Such a simple pizza dough with the addition of dry yeast comes out quite hard, so you are guaranteed a crispy, delicious crust.

Ingredients:

• dry yeast - 5 g;
• flour - 250 g;
• water - 125 ml;
• salt - 0.4 tsp;
• cane sugar - 0.3 tsp.

Cooking

Prepare a dough by mixing yeast, two tablespoons of water heated to 40 degrees and sugar in a bowl. After that, add two tablespoons of flour, mix well again, cover with a warm towel and leave for about half an hour in a fairly warm place. When preparing such a thin dough for a gourmet pizza with dry yeast, you need to carefully monitor the dough: sometimes it comes up in just 10 minutes.

Pour the flour into a large container and make a well in the middle into which you need to place the dough, salt and add about 125 ml of warm water. Knead the dough for about a quarter of an hour until it becomes elastic: it should not remain on the palms. Cover the top of the dough with a terry towel and hold in a warm place for about an hour. When its volume has doubled, roll it out on the bottom of a pizza dish in a thin layer, grease with tomato sauce and place in the oven at a temperature of 200 degrees for five minutes. After that, you can lay out the filling.

Delicious pizza dough with natural dry yeast and mineral water

If you don't like dairy or are banned from eating it, don't miss out on a tasty treat like pizza. It can be easily prepared without milk and sour cream, and the dough will be fluffy and tender.

)))))))))))))) 25.06.13
Is fresh and raw yeast the same thing?) I’m completely confused) and what unusual toppings would you recommend?

Alyona
Dry yeast manufacturers claim that there is no difference, that dry yeast is just as good as fresh yeast. But practice shows that fresh pressed yeast is still better for pastry dough. In the case of pizza, this small difference is not so significant; you can bake with both fresh and dry ones. The main thing is to take the right proportion. Usually 3 gr. fresh pressed yeast correspond to 1g. dry yeast. Just in case, carefully read the packaging, the manufacturer must indicate how much flour one bag is designed for.
Of the toppings, I love four cheeses, as well as with smoked salmon and shrimp.

Marina 06.01.14
I most often used dry yeast for baking, it was convenient not to be mistaken in proportions. Therefore, I don’t see a big difference between dry and raw, the main thing is that they are fresh). I really liked the recipe for a quick pizza, this one will really help out any housewife when unexpected guests are on the doorstep). I have never tried adding honey instead of sugar, now I want to experiment).

Larisa 17.01.15
I also make pizza dough this way, I don’t recognize a thick layer of dough, it turns out to be some kind of pie, not pizza.

Rita 01/18/15
For some reason, I used to be afraid to make pizza dough myself, I always bought ready-made ones. And this time I decided to try it, I bribed that the dough turns out quickly)). I can say that the hostess is not good with me, I always spoil everything in the kitchen, but this time I was surprised myself - the pizza base turned out even better than from the purchased dough. I'm taking notes on the recipe.

Anastasia 28.01.15
Thanks for the recipe. I cooked pizza for the first time, but it turned out no worse than in a pizzeria. Everyone really liked the pizza.

Victoria 13.03.15
In fact, it is this pizza dough recipe that, in my opinion, is the most ideal and not expensive) I have been using it for many years.

lada 13.03.15
I didn't know you could use honey instead of sugar. I'll have to please my husband with pizza)

Anastasia 15.03.15
A good recipe, I also cook pizza dough this way, but I would not say that it is so fast, because you still need to wait a bit)

Marina 03/25/15
Alena, your site never ceases to please, the second time I make pizza myself (not from puff), the first time the dough came out a little tough, I overdid it with flour, but today it turned out just amazing, 3 wonderful pizzas came out of these proportions. Your site is a godsend for me and an assistant in culinary affairs) Dare everything in 5 minutes, if you post my photo I will be flattered, thank you again)))

Alyona
Marina, thank you so much for the review and for the photo! The pizzas turned out amazing!!! I'll go and cook pizza too, otherwise saliva flowed)))

Marina 03/27/15
Alena, yes, now pizza is almost the main dish on our table, I’m preparing it every other day)) I’m afraid I won’t fit in the doorway by the summer)) What do you think if you make a blank of dough and freeze it? Will it be very different from fresh?

Alyona
Marina, if the dough is left, and you are not going to bake in the foreseeable future, then the dough can be frozen. But to be honest, I don’t really like yeast dough after freezing. Therefore, if you are going to bake in the next day or two, it is better to wrap the dough in food plastic and just hide it in the refrigerator.

Ekaterina 12/22/15
The dough is wonderful, and most importantly, it is quickly done))) Thank you)

irina 23.02.16
Very good recipe! The dough is amazing and really fast!)))

Oksana 12.02.18
Good afternoon Alena, I want to tell you a huge thank you!!!)) Pizza turned out just excellent!!! I even had to make the dough a second time, the family demanded supplements))) Everything turned out just super !!!)))

Alyona
Oksana, and good day to you)))) Thank you very much for your feedback)))