Recipe for thin pizza dough: preparation. Thin pizza dough like in a pizzeria
Pizza is a traditional Italian dish that has long won the hearts of adults and children due to its wonderful taste.
A variety of recipes allows you to cook an almost unlimited number of delicious and varied pizza options, therefore, its preparation turns into real creativity. You can cook absolutely any pizza to your taste, which is what made it one of the most popular dishes in the world.
The secret of a good and tasty pizza lies in its basis. Pizza dough can be anything: yeast, puff, unleavened, egg, cottage cheese - it all depends on your taste. Someone likes pizza on a thin crispy base, and someone likes a lush and thick one.
You can make pizza from any dough, the main thing is that it goes well with the filling. At the same time, do-it-yourself pizza dough is much tastier than store-bought semi-finished cakes and it is not at all difficult to prepare.
Yeast dough for pizza (recipe)
Pizza on yeast dough is prepared quite quickly and it turns out very satisfying and tasty.
To prepare, you will need 2 tablespoons of yeast, a glass of warm water, a teaspoon of salt, a pinch of sugar, 3 cups of wheat flour. Heat a bowl, put the yeast in it and pour warm water over it. Add sugar to them and wait 5-10 minutes until the yeast begins to foam.
Now add salt and 1 cup of flour to the yeast and, mixing thoroughly, pour in another 1 cup of flour. Put the resulting dough on a table sprinkled with flour, and start kneading it, gradually adding the remaining flour to it. Knead for 8-10 minutes until the dough becomes elastic.
Shape it into a ball and place in a bowl lubricated with vegetable oil. Cover it with a damp towel and leave it in a warm place for 40 minutes. When the dough has risen, knead it for another 1-2 minutes and roll it out. This dough will make 1 thick or 2 thin pizzas. Roll out the dough with a rolling pin to a thickness of 5-7 mm and lay out in a mold. Now you can add any filling.
Puff pastry for pizza (recipe)
Puff pastry pizza is crispy on the outside but soft and tender on the inside. Many people prefer just such a pizza, but making puff pastry is a rather laborious process. To prepare the dough, you will need 2 cups of flour, 0.5 cups of cold water, 250 g of butter, egg yolk, citric acid and salt.
Mix all the ingredients except the oil and knead the dough, then put it in a cold place for half an hour. Mix the butter with 3 tablespoons of flour, roll into a square and put in a cool place.
Take out the chilled dough, roll it out and put butter in the center. Then fold over the edges of the dough and roll it out, fold it in half and roll it out again. Repeat this procedure as many times as possible, constantly folding and rolling the dough.
Unleavened pizza dough (recipe)
The main advantage of this test is that it cooks quickly and keeps better. You will need 2 eggs, 2 tablespoons of margarine, a glass of sour cream, a tablespoon of sugar, half a teaspoon of salt, 3 cups of flour.
Pour the flour on the table in the form of a mound, make a depression in the center and put margarine, eggs, sour cream, salt, sugar there and knead the dough. Roll a ball out of it, cover with a towel and refrigerate for half an hour.
Egg dough for pizza (recipe)
This elastic dough is perfect for making pizza. For cooking, you will need 500 g of flour, 4 eggs, 1 tablespoon of dry yeast, 4 tablespoons of butter, half a glass of warm water, salt.
Pour the flour into a mound and put the eggs, softened butter and yeast diluted in warm water into the recess. Salt and mix thoroughly until a homogeneous mass is obtained. Knead the dough for about 10 minutes, then cover with a towel and put in a warm place for 1 hour.
Curd dough for pizza (recipe)
Pizza cooked on cottage cheese dough has a unique, unusual taste, which you will definitely like. To prepare such a dough, take 1 cup of flour, 1 egg, 125 g of low-fat cottage cheese, 3 tablespoons of vegetable oil and a teaspoon of salt.
Thoroughly mix the cottage cheese, egg, salt and olive oil with a mixer. Then gradually add the curd mass to the flour, kneading the dough until the dough becomes elastic. Roll out the dough and place on a baking sheet.
The first thing to bake a pizza is to make the right pizza dough. Nowadays, pizza is so common among us that even kids know about it. And it would seem, well, what's so special about it? He rolled out the cake, put everything that was lying around in the refrigerator, and into the oven. No, it's not that simple. All products must be the freshest, and the dough is the most important ingredient.
When in our self-made bakeries, in the first years of perestroika, they began to make pizzas, namely, to make, and not to bake, it was dough fried with sausage. And only in our time pizzerias appeared and many learned what real pizza is.
How to make pizza dough. Step by step recipes with photos
We will first learn how to cook dough and in two recipes I will show how to cook pizza, if you like it, write in the comments, I will devote another article on how to cook pizza.
Menu:
Ingredients:
- Flour - 2-3 cups
- Egg - 1 pc.
- Sugar - 1 tsp
- Salt - 1 tsp
- Baking powder - 1 tsp
- Vegetable oil - 20 g.
- Water - 200 ml.
Cooking:
1. Break an egg into a deep cup, add a teaspoon of sugar, a teaspoon of salt.
2. Mix everything to dissolve the salt and sugar.
3. Add vegetable oil, in principle, you can take any refined, but native ingredient, this is olive oil. Add one full tablespoon of oil and a little more, less than a quarter of a spoon. Mixed.
4. Add a glass of water here. Water should be warm, slightly warmer than room temperature. Mix everything and set aside.
5. We begin to prepare the dough. Prepared the countertop, where you will knead the dough. Sift two cups of flour onto the prepared surface with a slide.
6. Add a teaspoon of baking powder to the flour. Mix it in a little with flour. Make a small well in the top of the flour hill.
7. We take the prepared mixture of eggs and water and begin to pour the mixture into the flour in very small parts, immediately mixing the mixture into the flour and continuing to pour in the egg mixture very slowly and gradually until you have poured the entire mixture and you should already have a dough that has not yet been kneaded , pieces. Yes, and there is still a lot of torment around him.
In total, it should take you at least 10 minutes, or even 15. Well, now the dough is ready. It turned out quite dense, but soft. It shouldn't stick to your hands. If it sticks, sprinkle a little flour on the work area and knead again.
9. Now we make such a “baton of ham” from the dough.
10. Divide it into 2 or 3 parts. Depending on how big your pizza pan is.
11. If you're only making one pizza, keep one piece of dough and put the rest in a plastic bag and refrigerate or even freeze if not for a day. They absolutely will not lose their properties.
12. First, from the remaining piece of dough, we sculpt a cake with our hands.
13. We made a small cake and continue to roll it with a rolling pin into a sheet of the thickness and size we need.
14. A pizza baking dish, we have a frying pan, grease with vegetable oil and put our rolled pizza dough into the mold.
15. Stretch the dough in the pan, bending the edges up a little on the side walls of the pan. Well, we have prepared the dough for you. Well, let's put the pizza together, don't waste the dough.
Assembling pizza for baking
16. We turn on the oven to the standard 200 ° for pizza, it all depends on the filling. The more juicy your filling, the longer the pizza will bake, and the lower the temperature should be set, but not less than 180 °. If you have a dry filling, you can set both 220 ° and 240 °.
17. Of course, you can take any products for pizza, as long as they are combined. We take tomato sauce, grease the dough with it. You can take mayonnaise.
18. Sprinkle with chopped onions.
19. We spread the pickled cucumbers cut into circles.
20. The next layer is also half-smoked sausage cut into circles.
21. We close everything with circles of mozzarella cheese. The filling is ready. We put our pizza in a preheated oven.
22. We follow the edges of the dough peeking out of the filling. As soon as the dough begins to turn golden, the pizza is ready. Our filling will always be ready, because it is from ready-made products. So watch the test.
23. After ten minutes, add fire to 210 ° and look at the dough.
24. All the dough is golden, the pizza is ready. We take out of the oven.
We cut it into pieces with a pizza cutter, so it turned out to be beautiful and tasty.
Bon appetit!
Ingredients:
For pizza with a diameter of 30 cm.
- Water - 100 g.
- Flour - 1.5 cups
- yeast - 1 tsp
- Salt - 0.5 tsp
- Sugar - 1 tsp
- Olive oil, you can take any vegetable, not refined - 2 tbsp.
Cooking:
1. Warm water, slightly warmer than room temperature, pour into a deep cup. Add yeast and sugar. Stir and set aside until yeast activates.
2. 15 minutes have passed, the yeast began to bubble, which means that the yeast is good.
3. Add salt.
4. Pour in vegetable oil.
5. We begin to add flour little by little, stirring the flour with water all the time. Stir a little, add flour more and so 3-4 times.
6. You should get not even a dough yet, but separate pieces of flour glued together with water. But you must persist in stirring, picking up flour from the edges into the dough.
7. When you get something that already looks like a dough, you can start kneading the dough further with your hands.
8. While kneading with your hands, also pick up the flour from the edges, mixing it into the dough.
9. Knead until all the flour in the cup interferes with the dough and the dough stops sticking to your hands.
10. Our dough is almost ready.
Cover the dough with cling film and let it rest for 15-30 minutes.
Well, you can start baking pizza. You already know how to do it. Ingredients according to your taste.
Furnace with passion! Eat with pleasure!
Bon appetit!
Ingredients:
- Water - 300 ml.
- Flour - 500 g.
- Vegetable oil - 50 ml.
- Salt - a pinch
- Sugar - a pinch
- Yeast - 1 sachet 12 g.
Cooking:
1. Pour water into a deep cup, the water should be warm, slightly warmer than room temperature. Add half of the vegetable oil there and start gradually pouring flour into the water. A little over half flour (or less than half, depending on what kind of flour you have).
2. Knead the dough a little thinner than for pancakes. It is desirable that the dough was without lumps. If there are small lumps, it's okay. Salt the dough and set aside for now.
3. Pour the yeast into a smaller cup, add a teaspoon of sugar.
4. A little bit of yeast, at first you can even use a spoon, add warm water and mix all the time. You should get a homogeneous mass.
5. Be sure to add a spoonful of flour so that the yeast has already begun to work with flour and mix everything thoroughly.
6. Pour the yeast mixture into the previously prepared dough.
7. We begin to add the remaining flour in parts, but not all. About half of the rest.
8. Mix the dough, breaking all the lumps, until smooth. The dough should turn out like pancakes, even a little thicker. Set dough aside for 10-15 minutes. To wander a little and come up.
9. When the dough comes up, mix it well again. The dough has stood, bubbles appear when mixing.
10. Pour the remaining flour onto the prepared surface and put our dough into it.
11. Now we wrap all this flour in the dough.
We continue to knead the dough
12. We begin to knead.
13. We had 500 g of flour, it is necessary that all of it be mixed into the dough. We check the dough, if it still sticks to our hands, then we need to add a little more flour and knead. It will be more than 500, but unfortunately, the flour is different everywhere, a lot depends on it. And the fact that you add a little more is okay.
14. Pour the remaining vegetable oil onto the work surface.
15. Roll all our dough in oil on all sides
and try to mix the butter into the dough.
16. The oil was mixed in, the dough does not stick to the hands, it is tight. Lightly sprinkle the surface with flour, put the dough on the flour, sprinkle the dough on top with flour and leave to rest for 10-15 minutes.
Everything, after 15 minutes our dough is completely ready, you can bake pizza.
Bon appetit!
Video - Pizza dough - classic
Ingredients:
- Flour - 3 cups without a slide (glass volume - 250 ml.)
- Water - 1 glass
- Honey - 1 tsp
- Instant yeast - 4 g.
- Salt - 1 tsp
- Olive oil - 1 tbsp
Cooking:
1. Sift the flour into a cup in which we will prepare the dough.
2. Pour a quarter of a glass of water into another glass. The water must be warm.
3. In a glass into which water was poured, add a teaspoon of honey and dry yeast. In fact, this yeast is added to flour. We will add them to honey water to activate them.
4. Set aside for 10-15 minutes, until a foam cap appears. Dilute a teaspoon of salt in the rest of the water. Due to the fact that we diluted the yeast in a honey solution, they are activated and the process of raising the dough will go very quickly.
5. We make a recess in the flour and pour salt water and diluted yeast into it.
6. Add a tablespoon of olive oil.
7. Knead the dough. Since flour is different everywhere, you may need a little more water. Have a glass of water nearby and add little by little. We needed a couple of spoons somewhere. The dough should be tight, but not dry.
8. Pour a little oil on the bottom of the cup in which we work with the dough and grease the bowl.
9. Knead the dough until smooth and homogeneous. The dough will be dense and not sticky.
10. Round the dough. Put in a greased bowl.
11. We close the dough with a damp towel, but not wet, i.e. it must be soaked and squeezed well. We send the dough to a warm place. I turn on the light bulb in the oven and put it there. And it gets warm in there. You can cover anything.
12. After 30 minutes, take out the dough. Look, it's already up. This is the result of the fact that good yeast in a honey solution was added to the dough.
13. Put the dough on the desktop, knead it and knead it for another 2-3 minutes. Then we round the dough again and put it in heat for another 10 minutes. Then it will be easier to divide it.
14. We divide the dough, look how bubbly it is, delicious inside of us.
15. From this amount of dough, you will get 4 pizzas with a diameter of about 24 cm. We round each part of the dough, for this we collect the edges of the dough towards the center, until a smooth surface is formed. We roll up the seam.
16. Cover the rolled dough with a damp towel and leave to rest for about 15 minutes more.
17. After 15 minutes, open the dough and first stretch it a little with your hands. Masters say that you need to stretch with your hands until you get a finished cake, but I think it will be more convenient for us to do this with a rolling pin.
18. We take one part of the dough, cover the rest with a wet towel and roll it with a rolling pin to a thin circle. Then we take the next one, and so on. Cover the rolled out dough with a damp towel.
Bake the dough
19. All our dough is completely ready for baking. Now everything is as usual, lay out the filling and bake. Put a piece of rolled dough on baking paper, slightly stretch with your hands and grease with olive oil. The oil will create a barrier between the filling, which we have quite moist, and the dough.
20. Spread the dough with tomato sauce.
21. Put some chopped onion, some bacon.
22. Spread diced mozzarella cheese, diced tomatoes.
23. Top with chopped olives and grated parmesan cheese.
24. Directly on paper, lay the pizza on a hot baking sheet.
25. At the very beginning, bake pizza in the lower part of the oven. Our dough cake should be baked, but the filling should not burn out.
26. Our cheese has melted, the bottom is baked, we put the baking sheet higher. Bake the pizza in the middle of the oven for the last 2 minutes.
In total, pizza is baked for about 5-8 minutes at a temperature of 230 ° -250 ° C.
I really like this recipe. The pizza dough is thin and soft. Preparing pretty quickly. It all takes a little over an hour.
The taste of the pizza is amazing. The pizza is ready. Beauties!
Bon appetit!
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 make 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. 
For pizza lovers, a recipe will come in handy, from which a real Italian pizza is obtained, with crispy edges, with a thin middle.
For this recipe, it is best to use real extra virgin olive oil. The rest of the ingredients are completely ordinary and can be found in the kitchen of any housewife.
So, to prepare a thin dough for pizza, as in a pizzeria, we take all the products on the list.
I try to buy fast-acting dry yeast, which is enough to mix with flour. Therefore, in a convenient container, you need to sift two glasses of flour (320 g), combine with dry yeast, mix.
Add salt and sugar, mix.
Make a hole in the center and pour warm boiled water into it.
Then olive oil.
Mix the dough with a spoon. And then dump it on the table with sprinkled flour (less than half a glass) and knead the dough. It is good to knead the dough on the table for 5-7 minutes so that it completely comes off your hands. Too much flour should not be added.
The dough should be quite soft and homogeneous. It does not stick to hands. Cover the bowl with cling film and let rise in a warm place.
After 40-50 minutes, thin pizza dough, like in a pizzeria, looks like it has risen well. From it you can cook pizza on the whole baking sheet, or you can divide it into two unequal parts - a larger one and a smaller one, as I did.
Spread most of it on a baking sheet, it is advisable not to use a rolling pin. But if it doesn’t work without it, then roll out the dough with a rolling pin. Brush with pizza sauce and sprinkle with dry oregano (this is important). I have a simplified version of the sauce (tomato paste, water, salt, sugar and hot garlic sauce). I described and showed how pizza sauce is prepared.
Randomly spread the filling, stepping back from the edges, depending on what is in your refrigerator.
Then add mozzarella cheese, olives and bake the pizza in the oven preheated to the maximum. The oven temperature should be the highest. 5-7 minutes are enough for baking.
The pizza is ready. Bon appetit!
From the remaining dough, I made another pizza with a different topping.
And a piece...
Despite the fact that pizza is a traditional Italian dish, it has managed to firmly enter the menu of Russians. Today, without pizza, it is difficult to imagine a hearty breakfast, a youth party, a quick snack, a picnic in nature or friendly gatherings in a big company. If initially pizza was considered food for the poor, today it is a dish that is eaten with equal pleasure by both ordinary housewives and millionaires.
You can order a ready-made pizza in a cafe or buy it in a supermarket, but there is nothing tastier than homemade pizza made by yourself. Classic Italian pizza has a thin crust and juicy toppings. The main components of this dish include tomato sauce and cheese, and the remaining components - mushrooms, meat, ham or seafood - are added as desired.
So that the result does not overshadow your expectations, you should remember the basic rules for making authentic Italian pizza. Pizza dough should be prepared in advance so that it has time to rise well. A longer fermentation time helps the dough increase in volume and also makes it taste sweeter. Kneading the dough should not be treated with fanaticism: this should be done only until it reaches the required consistency - it ceases to be sticky and will stretch well. Over kneading the dough can cause the finished pizza to be very brittle.
Before rolling out the dough, let it stand in a warm place so that the dough becomes soft and pliable. Some professionals believe that the pizza base should be partially cooked ahead of time. In this case, it is necessary to lightly bake the rolled dough in the oven, then put the filling on it and bring it to readiness. This is done in order to avoid overcooking the filling and burning the cheese, as the dough takes much longer to cook.
To get the perfect crispy crust, it's best to use high protein bread flour. If your goal is a pizza with a soft, fluffy base, you'll need to add more water to the dough or use less flour. Wetter dough will result in a softer crust. In this case, it is better to use flour with a low protein content.
Avoid using expensive ingredients - always use readily available ingredients for the filling, such as ham, minced meat, sausages, mushrooms, vegetables, etc. For more savings, use ingredients you already have in your fridge, like sausage left over from breakfast. The filling ingredients must be fresh. Remember that canned and wet foods tend to make the pizza look raw. To prevent this from happening, try to remove excess water from such products.
Never skimp on the sauce, as it determines the final taste of the pizza and helps to make the topping more juicy. A sauce made from tomato paste, which is almost always at hand, is undoubtedly very quick and convenient, but do not be lazy to prepare a sauce from fresh tomatoes and spices, which can really enrich the taste of pizza. If you have good quality Mozzarella cheese, don't "bury" it under the other ingredients, but place it on top. Remember that not every filling is suitable for dough of different thicknesses. So, thin crispy dough is best for meat and vegetable fillings, while for making pizza with a filling of several varieties of cheese, it is better to use a fluffy dough that will support the melted cheese mass well.
If you like juicy pizza, you can add some chopped onion to the topping. Pizza should be served as soon as it's cooked, before the cheese has set. Chilled pizza can be reheated in the oven or microwave, but freshly baked pizza is best, as nothing beats the aroma of fresh baked goods. Watch the pizza in the oven from time to time, especially towards the end of the cooking time. She can quickly go from undercooked to overcooked in these last few minutes.
Cutting a pizza with a bad knife can destroy the toppings and make the appetizer unappealing, making the pizza less appealing. In this case, it is best to cut the pizza with special sharp scissors as soon as you take it out of the oven. It is better not to hesitate with this matter, since as the pizza cools, the dough will harden and it will be more difficult to cut it. Thanks to cutting with scissors, the cheese will remain in place, and the filling will not fall apart.
The secret to a delicious homemade pizza is also in the drinks you serve with this appetizer. Be aware that overly sweet, coffee and soda drinks can overpower the pizza. The best options in this case are green tea, mineral water, tomato or orange juice, dry wines and beer. By following all these simple tips, be sure that all your culinary efforts will not be in vain and will be rewarded with compliments and admiration from loved ones and guests.
The yeast dough recipe for pizza calls for active dry yeast. Make sure the yeast is fresh and the expiration date on the packaging is up to date. You can use all-purpose flour to make the dough, but specialty bread flour contains more gluten than regular flour, which makes the pizza crust crispier.
Ingredients:
1.5 cups warm water
1 pack of dry yeast
3.5 cups flour
2 tablespoons of vegetable oil,
2 teaspoons of salt
1 teaspoon of sugar.
Cooking:
Pour the yeast into warm water and leave for 5 minutes to dissolve. Add flour, salt, sugar and butter. Knead the elastic dough with your hands or with a mixer fitted with a dough attachment. If the dough seems too sticky to you, add more flour.
Brush the dough with oil, cover with plastic wrap and leave in a warm place until it doubles in size. It usually takes 1-1.5 hours. You can leave the dough for more time - this will only improve the taste of the pizza. Alternatively, you can preheat the oven to 65 degrees, turn it off, and place the bowl of dough in the heated oven, letting the dough rise.
Cooking pizza dough in the traditional way using yeast takes some time, during which the dough should increase in volume. Yeast-free pizza dough is perfect when you don't have time to wait for the dough to rise. This dough is prepared very simply, and homemade pizza based on it turns out to be incredibly tasty.
Ingredients:
2 cups of flour,
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
6 tablespoons of vegetable oil.
Cooking:
In a large bowl, mix all the ingredients until the dough stops sticking to the sides of the bowl. Put the dough on a greased baking sheet and form thick edges that will hold the filling. Add toppings and bake pizza at 220 degrees for about 15 minutes.
The key to a great pizza, of course, is the delicious dough. While some people prefer a soft, fluffy base, just as many people love a thin, crispy crust. Thin pizza dough means it doesn't need extra time to expand, so it's ready in just a few minutes. The dough prepared according to the recipe below has a crispy crust, but it is quite plastic.
Ingredients:
2 cups of flour,
3/4 cup warm water,
1.5 teaspoons of salt
2 teaspoons Italian herbs
Cooking:
Dissolve yeast in water. Add flour, salt, Italian herbs and mix. Put the dough on the table and knead a smooth elastic dough for about 5 minutes. If the dough sticks strongly to your hands and countertop, like chewing gum, add extra flour - 1 tablespoon at a time. Place the dough in a bowl and cover with a clean kitchen towel while you prepare the filling.
When everything is ready, divide the dough into two parts and form a large disk from each part. The dough should have a thickness of no more than 6 mm. To get a very thin base, the dough must be rolled out with a rolling pin. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.
Put the dough on a baking sheet lined with parchment paper. Bake at 220 degrees for 4-5 minutes. Remove the dough from the oven, put the filling and bake for another 6-8 minutes.
Pizza with sausage, cheese and tomatoes is a classic recipe familiar to many. If you have practically nothing on hand, except for a piece of sausage, tomatoes and cheese, this recipe will become a real lifesaver for you. Using this recipe as a base, you can create your own version of this wonderful treat by adding mushrooms, olives, bell peppers, or corn to the filling.
Ingredients:
For test:
1.5 cups flour
2 teaspoons dry yeast
1 teaspoon sugar
0.5 teaspoon salt
1 glass of warm water.
For filling:
5-7 tomatoes
200 g cheese
200 g sausage.
Cooking:
Knead the dough by stirring warm water with butter, sugar, salt and yeast and adding flour at the end. Form a ball from the resulting dough, cover with a towel and put in a warm place for 15-20 minutes. When the dough has increased in size, divide it into two parts - you will get two pizza bases with a diameter of 25 cm. Roll out the dough and put it on a baking sheet.
Cut two tomatoes into slices, and chop the rest with a knife or using a blender. If you add a little hot pepper or adjika, the tomato sauce will turn out to be more spicy. Lubricate the dough with the resulting sauce.
Divide the grated cheese into two parts. Sprinkle the base with tomato sauce with one part of the cheese. Put the sliced sausage and slices of tomatoes. Sprinkle the remaining cheese on top and bake the pizza in an oven preheated to 180 degrees for about 10 minutes.
It is rare to meet a person who refuses homemade pizza, because homemade pizza is always a tasty and original treat every time, the filling in which can be constantly varied depending on preferences and the contents of the refrigerator. We suggest you cook a juicy pizza with chicken filling.
Pizza with chicken, tomatoes and ketchup
Ingredients:
For test:
2.5-3 cups flour
1 glass of warm water
1 teaspoon dry yeast
50 ml vegetable oil,
1 teaspoon sugar
0.5 teaspoon salt.
For filling:
200 g boiled chicken fillet,
2 tomatoes
1 bell pepper
1 onion
150 g cheese
2 tablespoons ketchup,
greens to taste.
Cooking:
Dissolve yeast in warm water with sugar and salt. Mix well. Gradually add flour, the amount of which depends on its quality and variety. Knead soft yeast dough. Leave the dough in a warm place until it doubles in size.
Roll out the dough in a thin layer, the thickness of which should not exceed 3-4 mm. Brush the surface of the dough with ketchup using a spoon or your hands. Put the chicken cut into thin strips, the onion cut into rings, the crushed sweet pepper and the tomatoes cut into circles or cubes. Sprinkle grated cheese on top.
Bake the pizza in a preheated oven at 190-200 degrees for about 10 minutes, until the cheese is melted and lightly browned.
The right pizza is the perfect combination of dough and toppings. The recipe for pizza with mushrooms and tomato sauce is just the case. This pizza has a thin crispy crust, just the right amount of mushrooms and a great combination of spices, all of which transform an ordinary appetizer into a delicious Italian pizza that deserves compliments. It is worth noting that not a single purchased tomato sauce can compare with a homemade sauce prepared by oneself. Try to prepare the sauce according to our recipe, and you will be delighted.
Pizza with mushrooms and tomato sauce
Ingredients:
For test:
3 cups flour
25 g fresh yeast
1 glass of warm water
1 tablespoon sugar
1 tablespoon salt
8 tablespoons of vegetable oil.
For filling:
2 medium champignons,
6 olives,
1/4 cup canned corn
100 g Mozzarella cheese.
For tomato sauce:
3-4 tomatoes
1 tablespoon vegetable oil
1 garlic clove
1 teaspoon sugar
1 bay leaf,
1 teaspoon dried oregano
1 teaspoon dried basil
0.5 teaspoon paprika,
salt and ground black pepper.
Cooking:
In a large bowl mix flour, salt and sugar. Add the yeast dissolved in water to the flour along with the butter and mix. Cover the hand-kneaded dough with a towel and let rise for 1 hour to increase in volume.
In the meantime, make the tomato sauce. Remove skin from scalded tomatoes. Rub the vegetables through a fine sieve, pass through a meat grinder or chop with a blender. Fry the minced garlic in the oil for a few seconds and then stir in the paprika and mashed tomatoes. Add sugar, spices, salt and pepper. Bring to a boil, reduce heat, cover and cook for about 10 minutes.
Preheat oven to 200 degrees. Divide the dough into 2 parts. Form each piece into a ball, then roll out into a circle about 30 cm in diameter. Put the dough on a greased baking sheet and grease with tomato sauce. Put the chopped mushrooms, chopped olives and corn kernels. Sprinkle grated cheese on top and bake for 15-20 minutes.
As you can see, homemade pizza is not that difficult. If you follow our simple tips and use only fresh ingredients, your homemade pizza is sure to become a real culinary hit. Experiment!
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