Kefir pizza dough - Delicious step by step recipes. Pizza dough on kefir - tender and soft

Quick pizza on kefir in the oven - a simple recipe without yeast - it turns out thin, and after baking it remains soft and does not get stale for a long time. You can choose any filling, chicken and pineapples, mushrooms, sausage, vegetables and other products that are in the refrigerator will do. This time I used sausage, bell peppers, tomatoes, Crimean onions and olives. As a sauce, it is best to use tomato. If there is no time to prepare it, then ketchup or tomato paste diluted in water will do (I recommend adding a mixture of Italian herbs for flavor). Any hard cheese or mozzarella will do.

Total cooking time: 40 minutes
Cooking time: 30 minutes
Yield: 3 pizzas

Ingredients

for the test

• kefir - 250 ml
• chicken eggs - 2 pcs.
• wheat flour - 600 g
• soda - 0.5 tsp
• salt - 0.5 tsp.
• sugar - 1 chip.
• sunflower oil - 2 tbsp. l.

For filling

• sausage or smoked meats - 400 g
• hard cheese - 200 g
• sweet onion - 1 pc.
• pitted olives - 10 pcs.
• bell pepper - 1 pc.
• tomatoes - 2 pcs.
• tomato sauce - 200 ml
• greens - for serving

How to cook pizza on kefir

For the dough, we combine all the liquid ingredients in a bowl at once: kefir, eggs and sunflower oil. Kefir is suitable for any fat content, it must be heated to room temperature (then the reaction with soda will be better).

Beat lightly with a whisk, add salt, sugar and soda, stir thoroughly. Kefir will extinguish the soda on its own, no need to add vinegar.

Sift about half of the flour into a bowl, stir with a whisk or spoon.

As soon as the dough becomes thick, add the remaining half of the flour, sifted through a sieve, and knead with your hands. The dough should be soft, not sticky to your hands. If necessary, you can add a couple more tablespoons of flour, but you should not "hammer" the dough, otherwise it will turn out tough. We leave the dough for 15-20 minutes, while we prepare the filling - during this time we cut all the products, grind the cheese on a grater, prepare the tomato sauce.

Divide the dough into 3 parts - you get 3 pizza blanks. Roll out each part into a cake.

We transfer the cake to a sheet of parchment paper sprinkled with flour. Lubricate with sauce.

Spread the filling on top.

And sprinkle with grated cheese. We transfer the workpiece to the baking sheet: I turn the baking sheet upside down (so that the sides do not interfere), and then I simply bring it to the table just below the level where the pizza lies, gently pull the parchment towards me, as a result, the pizza is on the baking sheet.

We send the pizza to the oven, preheated to 180-190 degrees, and bake for 15-20 minutes.

Kefir pizza in the oven should be browned, it will grow a little, it will turn out soft, with crispy edges. Fast and tasty!

The main advantage of kefir dough over the classic one is the speed of preparation. Pizza can be put in the oven almost immediately after kneading. Due to the use of kefir and a leavening agent (soda or baking powder), the cake becomes porous, airy, soft. This pizza will not be tough even after cooling. When you need to quickly and efficiently feed a group of guests, I always cook pizza based on kefir. I have accumulated quite a lot of recipes, I described them for you step by step and supplemented them with my photos, choose any!

Classic kefir dough without yeast for thin pizza

The recipe is especially for lovers of a thin cake with a crispy edge. It takes no more than 20 minutes from the start of kneading to sending the pizza to the oven. You can choose the filling according to your taste - from sausage with cheese to seafood with olives.

Ingredients for 1 large pizza:

How to cook:

Warm the kefir and pour it into a deep bowl. Sift in the same about 150 g of flour. Add sugar, beaten egg, salt, soda and oil. At this stage of cooking, you can add some spices to the dough - oregano, Provence herbs, dried basil. The pizza will be more flavorful.
Stir with a spoon until lumpy.
Then turn the dough out onto an oiled work surface. So that the mass does not stick to the palms, they can also be rubbed with oil. Knead the dough until it becomes elastic, soft, not sticky. Cover it with a clean kitchen towel and let it "rest" for 7-10 minutes. In the meantime, you can prepare the filling.
Roll out the dough, prick with a fork, grease with sauce. Bake the cake in the oven preheated to maximum temperature, on the lower level, for 3-5 minutes. The dough will set a little on top, so it won't be wet underneath the filling. Take out the pizza, lay out the filler and send it back to the oven, but to the highest level. Bake until tender (4-6 minutes).

One more recipe yeast-free dough for thin homemade pizza. It is prepared on the basis of milk, with the addition of baking powder and vegetable oil. The cake is thin, crispy, tastier than in any pizzeria. See ingredients and step-by-step preparation.

Kefir dough with yeast for lush pizza

Thick, “rustic” pizza is obtained by adding yeast to kefir. The airy cake will be soft even the next day, after heating in the microwave. Put a lot of cheese on the base and enjoy delicious homemade cakes in just over an hour.

Compound:

Cooking method:

Heat kefir to a temperature of 36-38 degrees. It must be warm, but not hot, otherwise the yeast will not work. Pour off part of the kefir, dissolve sugar and yeast in it. Stir.
Sift the flour into a large mixing bowl. Mix with salt. Note: The amount of flour depends on its quality and the density of the kefir used.
Make a recess in the center of the flour slide, pour kefir with yeast into it.
Pour in the oil and the remaining kefir. Start mixing with a fork, grabbing the flour from the sides to the middle.
When the dough becomes difficult to mix, dump it on the table. Knead it for 10-12 minutes until you get a silky, almost uniform texture. Gather the dough into a ball, put back into the bowl. Brush the top of the bowl with oil and cover.
After 50-60 minutes spent in a warm place, the dough will increase by 2-3 times.
Form a round cake, apply sauce and filling on it. I had such a filler: smoked brisket, cherry tomatoes, cheese, sweet onions. Bake in the oven (preferably using a baking stone).

delicious idea for stuffing- chicken and mushrooms. Pizza turns out very juicy, satisfying and economical. Thinly sliced ​​mushrooms, fried chicken pieces, tomatoes and a thick layer of cheese are real yummy. I described the features of cooking in this.

Liquid dough for instant pizza

This option is suitable for baking pizza in the oven or in a pan. The dough does not need to be rolled out and formed neat sides. Just distribute it in a form, lay out the filling and bake.

Required products:

Step by step recipe:

Beat eggs with salt and sugar until smooth.
Add baking powder to slightly warmed kefir, mix.
Mix kefir mass with eggs. Gradually add flour.
Stir with a whisk to break up lumps. You will get a batter that is similar in thickness to homemade sour cream.
Spread the dough out in an even layer. Drizzle with ketchup or other tomato sauce. Spread thinly sliced ​​filling. Bake for 20 minutes in the oven at 180-200 degrees. Then take out the pizza, sprinkle with grated cheese. Cook for another 5-7 minutes until the cheese is melted. Readiness check with a toothpick.

This dough can be used for baking quick pizza in a pan. Use your favorite toppings to delight your family with a delicious, hearty breakfast. Features of baking such a pizza, see this.

Kefir pizza dough without eggs

If you run out of eggs or you do not eat them, I suggest trying this recipe. Fried, juicy flatbread under a layer of stretchy cheese - not classic, but very tasty.

Required:

Detailed recipe with photo:

Add soda to warm kefir (it can be replaced with baking powder). Stir, leave for 5 minutes to react.
Sift flour into a separate bowl, mix with salt, add sugar. Pour flour into kefir. For the first time, it is better to add in parts so as not to overdo it with flour and not to hammer the dough - the pizza will turn out to be harsh and overly crispy. Mix until large lumps, add oil.
Knead the plastic dough, adding flour if necessary. Wrap it in plastic wrap (bag) and refrigerate for 20-30 minutes.
Roll out on baking parchment into a 0.8-1 cm thick cake. Arrange the filling as you like. Bake in the oven for 30 minutes at a temperature of 180-200 degrees. 8-10 minutes before the expected readiness, sprinkle with a layer of cheese so that it has time to melt, but not dry out.

The idea of ​​the filling can be taken from the recipe Pizza "Margherita" The classic combination of cheese, tomatoes and fresh basil is always appropriate. Italian herbs and olive oil very successfully emphasize the harmonious taste. You can familiarize yourself with the composition of the filling.

Dough on kefir, sour cream and mayonnaise

When the desire to make pizza spontaneously arises, you don’t want to spend time raising the dough. Pizzas made from this dough and toppings that you find in the refrigerator will be ready faster than you have time to get really hungry.

List of ingredients:

Cooking order:

Add salt and half a spoonful of sugar to the egg. Whisk lightly until grains are dissolved. Add mayonnaise and sour cream. Mix thoroughly.
Dissolve soda in kefir. Pour into the first bowl, stir until smooth. Sift the flour in small amounts.
Knead soft dough. Sprinkle with flour and let it lie down in a warm place for 10-15 minutes.
Cut the fillings. Divide the dough into a greased pan. Shape the sides as desired. Spread the sauce and toppings over the pizza. Bake for 25-30 minutes at 180 degrees.

Pizza Dough Recipes

Love to bake pizza? Prepare an excellent yeast-free kefir pizza dough according to our proprietary recipes with step-by-step photos and a detailed video guide.

10 min

162.3 kcal

4.56/5 (9)

One of the main advantages of yeast-free kefir dough is that it turns out to be very tender and soft.

Kefir dough recipe without yeast for pizza

To prepare such a test, we need microwave.
Servings: from this amount of dough, a pizza with a diameter of 30 cm is obtained.

Ingredients:

How to choose the right ingredients?

Kefir can be of any fat content, but from my experience I will say that the dough is best obtained on one percent kefir.

Flour is better to take the highest grade. If you knead the dough from flour of the first grade, then it will have a grayish tint and a somewhat peculiar aftertaste.

Soda can be added to the dough unslaked. Kefir is great for this.

Cooking steps

1. Pour kefir into a bowl where we will knead our dough.
   
   
2. Pour soda and salt into kefir. Mix and let stand 5 minutes.
   
   
3. Add eggs and beat lightly with a fork or whisk.
   
   
4. Pour refined oil into a bowl with ingredients and mix thoroughly.
   
   
5. Be sure to sift the flour and pour into the dough in three steps, constantly stirring.
   
   
6. Knead the dough thoroughly. It should get thick.
   
   
7. Cover the bowl with a cloth towel and let rest for 20 minutes.
   
   
8. Our simple kefir pizza dough is ready. You can add toppings and send to the oven.
   
   

So I shared with you a simple kefir dough recipe for making pizza in the oven.

But what to do if suddenly the dough turned out to be liquid, like sour cream? It happened to me once. Somehow I let go of the moment that there was a maximum of 300 grams of flour left. My friend helped me out by suggesting a recipe for a quick kefir pizza in a pan.

Recipe for pizza on kefir in a pan

This is a variant of the simplest kefir pizza dough.. It is prepared very easily and quickly, so this pizza can please the family even for breakfast.

For cooking you will need thick-walled pan.
Active cooking time: 15 minutes.
Servings: from this amount of ingredients, a pizza with a diameter of 20 cm is obtained.

Ingredients:

• flour - 250 grams;
• kefir - 200 ml;
• soda - ½ tsp;

• egg - 1 pc.;
• refined oil - 3 tbsp. l.;
• salt - ½ tsp

Cooking steps

• Before you start preparing the dough, kefir must be heated in the microwave.. This will allow you to knead the dough homogeneous and without lumps. And then you get a delicious pizza on kefir.
• Kefir can be replaced with natural yogurt, sourdough or sour cream.
• Dough density can be adjusted independently. The less flour you add, the more liquid the dough will be.
• If you still decide to cook pizza from a thick dough, then first send the base separately to the oven for 10-20 minutes. This way the tortilla will bake better and your pizza will not lose its taste.
• Bake the base only in a preheated oven. The baking temperature in a gas oven is 200-220 degrees, in an electric oven - 180 degrees.
• Thick thin pizza dough on kefir can be cooked more than once. I often do this so that once again I don’t waste time preparing the dough, I just wrap the remaining dough in cling film and freeze it. A few hours before cooking, I transfer the dough to the refrigerator. Then I remove the film, put the dough in any convenient container, cover with a towel and leave it warm for about an hour.

Kefir pizza dough video recipe

To see what consistency should be the right kefir pizza dough, follow the link and watch the video.

We will talk about how pizza came to our kitchen next time.

Today there is a topic that is more extensive and serious - making kefir pizza dough. This type of test is a quick option.

More likely, Italian "pizzaiolo" would be surprised by such a pizza- on kefir, or they would consider the dish - not pizza, or they would be indignant at such blasphemy against professional and culinary pride - an Italian open pie. They do not prepare pizza dough on kefir - only on yeast!

Kefir pizza dough - general technological principles

This article will focus on kefir pizza dough. But in order to make the best and most correct dough, it is not enough to rewrite the recipe and go to the kitchen. Each oven bakes the same way, but the pies are always different. If you understand some of the subtleties, then it will be possible not to look for a recipe, and not to worry about what was put in the dough a lot, and what was not enough.

“The dough must be able to feel and know how it breathes”, - our grandmothers said and they were right.

So, about kefir and how it behaves in kefir pizza dough.

Kefir is a relatively new product. In any case, in the form in which it appeared relatively recently. A fresh, fermented milk product has undoubted benefits for participation in digestion, since it is, even if artificially, enriched with lactic acid bacteria. But already at a temperature of 70 ° C, spore-free bacteria that are present in kefir die.

If the dough baking temperature under the most gentle mode reaches a mark twice as high as the most critical temperature for the life of lacto- and bifidobacteria, then what is the use of kefir as a fermented milk ingredient for dough?

It can be said with absolute certainty that lacto- and bifidobacteria, changing their structure, take part in the fermentation of the dough, forming gas bubbles, which, during baking, under the influence of temperature, expand and make the dough airy.

Dairy products - without exception, are the best natural habitat for this type of bacteria. Therefore, they are present in milk, and in sour cream, and in yogurt - in any dairy products. Their participation in fermentation is similar to the action of yeast - "work colleagues". In addition, you should not run for kefir, if there is sour cream or curdled milk in the house- from these products the dough will rise no worse.

But there is a difference between these two groups of microorganisms. Lactic acid bacteria, unlike yeast will not start without an alkaline environment, and yeast, in order to revive them, needs carbohydrates contained in sugar, flour and other dough components.

Lactic fermentation stops with the accumulation of a certain concentration of lactic acid in the mass, and begins to play the role of a preservative. It is in the phase of growth and accumulation that lactic microorganisms make the dough friable, but after their colony grows to a critical level, the process begins, the opposite of fermentation.

If you miss this moment when making pizza dough on kefir, then it will be possible to start its fermentation only with the help of alcohol-forming yeast. Otherwise, you won’t have to rely on lush dough.

For baking, sour-milk products, as a way of fermentation in dough, are beneficial in that they will not eat more sugar than they should, so sweet dough will remain sweet. Alcohol-forming "companions" of lactic acid bacteria eat so much sugar that as a result the dough can even smell like acid and alcohol, create an unpleasant aftertaste in the finished baking.

But these two types of microorganisms, getting into the same environment, absolutely do not interfere with each other. Lactic acid bacteria “do not pay attention” to the alcohol secreted by yeast, do not “take away” sugar from them - the main food product. The neighborhood of lactic acid bacteria is also indifferent to yeast.

But the presence of both those and other microorganisms helps the dough rise faster and better.

It is not worth counting on the special splendor of kefir pizza dough, without the addition of yeast. Many housewives have baked pancakes more than once and know this recipe by heart. Remember that the dough for baking pancakes is liquid. And therefore it quickly rises and bakes, and products from it turn out juicy and soft. It follows from this that flour should be added to the dough on kefir very moderately, unless, of course, the plans are to bake crispy cakes.

Hence the conclusion: kefir pizza dough without the use of yeast should not be too steep. Add enough flour to it so that it is convenient to work with it - make a round cake out of it with your hands. An exception is if you are preparing puff pastry, on kefir, chopped.

About flour.

Never rush to pour all the flour indicated in the recipe into the dough. You need to add it in parts. to make sure the dough is the right consistency. Flour has different moisture content, which depends on the type of grain from which it is made, and on the conditions of its storage. If the recipe says that one glass of flour is needed, then in each case it may need more or less.

The consistency of the dough also depends on the content of gluten in it. Therefore, to avoid annoying misunderstandings, use premium flour.

Recipe 1. Kefir pizza dough, yeast-free

Composition of products:

Eggs 3 pcs.

Kefir of any fat content 150 ml

fine salt

Refined oil 50 ml

Soda, food ¼ tsp

Flour, wheat 250 - 300 g

Test preparation:

Beat the chilled eggs with a mixer, as for biscuit dough, in a large bowl. Beaten eggs will add extra splendor to kefir pizza dough. Pour in vegetable oil in a thin stream, without stopping intensive whipping. Turn off the mixer, pour in the kefir, continuing to stir the dough with a whisk. Add salt, and after that, start sifting the flour directly into the dough, in small parts, constantly working with a whisk, but not so intensively, trying not to destroy the formed bubbles. The consistency of the dough should be loose and homogeneous, but not liquid, so that you can work with it with your hands - the dough is like for dumplings, only very soft. Add soda at the very end of kneading. Roll the resulting dough into a ball, put it in a bowl and wrap it tightly with a film to “rest”. In the meantime, preheat the oven and you can start preparing the pizza toppings. Sprinkle the surface with flour, divide the dough on it into 2-3 portions, and roll them into a ball. There is no need to roll out the dough on the table. Lubricate the molds generously, and knead portions of the dough directly into them, with your hand. Leaving the outside of the circle thicker. Bake the prepared dough immediately, as it cannot be stored.

Recipe 2. Pizza dough on kefir and yeast

This dough is yeast-free, non-dough, also very quick to prepare. As already mentioned, yeast and lactic acid bacteria in such a test will work simultaneously without interfering with each other, and therefore the dough will fit very quickly. The main thing is that the kefir is warm enough - not from the refrigerator.

Ingredients:

Yeast, dry ½ tsp

Kefir (any) 120 ml

Sugar (to start yeast) 5-7 g

Flour 200-240 g (including for dusting)

Test preparation:

Put sugar, salt and yeast into warm kefir. Add no more than 1/3 of the total amount of flour, mix the liquid with a whisk, and let it stand for a while so that bubbles appear. Pour the rest of the sifted flour and knead the dough. The finished dough should lag behind the dishes and hands. Then transfer it to a cutting surface sprinkled with flour and start forming a pizza circle.

Recipe 3. Kefir pizza dough - pizza in a pan, from batter

Having kneaded batter, like on pancakes, pizza can be cooked very quickly in a regular frying pan.

Ingredients:

50 ml kefir

Butter, ghee 30-40 g

Flour 140-150 g

Oil, refined (for frying)

Dough preparation method:

Whisk the eggs until foamy, add salt to them. It is more convenient, of course, to use kitchen appliances, a blender or a stationary mixer. Beating does not need to be stopped, but only slow down and continue adding melted or softened butter, then kefir and sifted flour. At the end, add soda, mix the finished dough, but with a spatula or spoon and let the dough work so that the soda works, and start baking the cakes in a preheated pan. It is necessary, having warmed up the pan and the oil in it well, switch the stove so that the medium heat is maintained during baking, pour the dough into the heated pan, spread it over the entire surface, no more than 1 cm thick, and cover it with a lid so that the dough is baked below and on top a little steamy. After that, you can spread the sauce and pizza topping on the dough and continue baking in a sealed container until the top layer of cheese is melted.

Recipe 4. Pizza dough on kefir and yeast (double method)

List of ingredients:

indicated in recipe 2. But the amount of yeast and sugar must be doubled.

Test preparation:

In advance, preferably at night, prepare the dough, wrap the dishes tightly with cling film (air should not penetrate into the prepared dough), and put the container with the dough in a cool place: if the freezer is at the bottom of the refrigerator, then put the dough on the topmost shelf . So the dough can stand up to 12 hours, without the risk of spoiling. When you are ready to cook pizza, heat the dough at 20-25 ° C for an hour, and knead the dough as usual.

Recipe 5. Pizza dough on kefir and margarine

If you prefer pizza on a thin, crispy, flaky base, then this recipe is what you need.

In fact, this is puff pastry, as for the Napoleon cake, and the consistency of pizza dough will be the same. The difference lies in the filling. Kefir, if desired, replace with sour cream or yogurt. If you prefer a real, creamy taste, use oil with at least 72.5% fat.

Ingredients:

Margarine, creamy (highest grade) 75-100 g

Kefir 50 - 70 ml

Soda or ammonium 3-4 g

Flour 200-300 g

Dough preparation method:

Pour the sifted flour on a cutting board and start chopping cubes of prepared, cold margarine right in the flour, until fine crumbs of flour and fat are obtained. Collect it in a slide, make a recess inside, salt, add soda and pour in cold kefir. The dough is fatty, so you need to use cold products for its preparation, and work with it very quickly. After the kefir is mixed and the dough sticks together into a homogeneous, plastic mass, divide it into portions, roll each piece into a ball and put it in the cold. Such a dough can be prepared for the future and stored in portions separately in the freezer, taking them out as needed.

Each portion is rolled out into a circle on a floured surface and baked immediately, adding sauce and toppings.

Recipe 6. Kefir pizza dough, vegetarian

List of ingredients:

Flour 300-350 g

Ammonium 5-7 g

Kefir (1%) 150 ml

Dough preparation method:

Sift wheat flour and add salt and ammonium to it. Pour the kefir into a large bowl (it should be warmed to room temperature), beat it with a whisk and, adding the flour mixture in small portions, knead the stiff dough. Knock out the dough on the table and place it back in the bowl. Seal with foil so that the dough remains without air. Soak it in this form, near heat, for at least an hour. Then cut the semi-finished product into portions, and dusting the work surface, roll out the pizza dough on kefir. Layers should be no more than 1 cm thick. Turn the edges of the cakes inward by 3 cm, then place the dough in a mold, seam down and cook the pizza.

Recipe 7. Kefir pizza dough, with fatty, homemade cottage cheese, for a sweet filling

If you add less sugar, then from the same dough you can make pizza with any unsweetened toppings.

Composition of products:

Cottage cheese, fatty (15%) 250 g

Sugar 50-70 g

Kefir 120 ml

A mixture of soda and ammonium 10 g

Creamy margarine (or butter) 125 g

Egg 2 pcs.

Semolina 150 g

Flour 200-250 g

Cooking:

Combine, first separately, the wet and dry ingredients of the dough. Sift flour beforehand. Thoroughly beat cottage cheese, eggs and kefir with a mixer into a lush and homogeneous mixture, add melted fat. After that, start pouring the dry mixture, stirring the dough with a whisk, and then manually. Let the dough stand so that the semolina absorbs moisture. You should get a thick but very soft dough. It should be thick enough to be comfortable to work with. If the flour is not enough, then mix it right on the table. Each portion should be rolled in flour, and the product should be formed in the prepared form. Immediately spread the filling on the surface, making a recess in the cake, closer to the center.

The test on kefir should be allowed to brew so that it becomes plastic and pliable, and lactic acid bacteria have time to interact with an alkaline environment (soda, ammonium, baking powder). To prevent the released gas bubbles from escaping, cover the container with the dough with a film so that it does not wind up and start working with it when it softens slightly. Dust your work surface with flour.

Flour is poured into the liquid base of the dough, and not vice versa, so that the dough is smooth, without lumps.

If you are preparing the dough on kefir, then there is no need to use an additional oxidizing agent contained in the baking powder for the dough, and citric acid or vinegar. Kefir is acidic enough to start a reaction. Adding acid can speed up this reaction so much that the dough doesn't have time to rise.

When adding soda, try to observe the measure. Its excess will give the dough a dark color and an unpleasant taste. It is better to replace it with ammonium or mix with it in equal parts.

At the word "pizza", it seems that every inhabitant of our planet swallows. It seems that the dish is eerily simple, but both adults and kids love it with mad love.

Be prepared to write down the recipe without yeast, with yeast on dough, with yeast and with margarine. All recipes are simple and consist of only a few ingredients. The stuffing is another matter. It can consist of one component - for example, cheese (several types). But it can also consist of ten, and even fifteen items.

We will not cook pizza with toppings, only dough. But, nevertheless, we will advise you how to cover this delicious beauty in an original way.

In classic versions, you can take ham, cheese and pineapple. Or cheese, tomatoes and basil. Often topped with cheese, mozzarella, and pepperoni (a popular Pepperoni pizza). But to stand out from this list, we offer you: brie cheese, pear and honey; pesto sauce, boiled chicken and spinach; minced meat, tomato sauce and parmesan; hummus, tomatoes, tofu and sorrel; cream cheese, red onion, red fish and mustard.

You can come up with a sea of ​​fillings, but also a whole ocean. Here you need to work well fantasy. Cooks often combine seemingly completely incompatible ingredients. As a result, nevertheless, masterpieces are obtained that are gaining popularity all over the world.

We invite you to plunge headlong into our tips in order to remember them accurately and be sure to put them into practice:

1. Don't make too much sauce, as a medium-sized pizza usually takes no more than three tablespoons;
2. The consistency of the sauce should be like cream, not sour cream. If the sauce is liquid, the dough will get wet and bake for a long time, and the filling at this time will already be “overcooked”;
3. It is better to decorate pizza with greens just before serving, since fresh sheets are most likely to dry out in a hot cupboard;
4. If the dough is prepared with yeast, it needs to provide all the conditions for fast, active and proper growth: warmth, good mood and the absence of drafts / wind;
5. When buying yeast, we strongly recommend taking only those with which you are already familiar. It often happens that new brands make a low-quality product that is impossible to work with;
6. Of course, yeast that is packaged can show its activity even after years. But still, the expiration date for someone is indicated, right? Shelf life of yeast - 30 days;
7. The better the flour, the more fluffy the dough will be after baking. Ideal - premium flour;
8. Do not use cold kefir with yeast. Its temperature will slow down the yeast. Remember that they love warmth;
9. It is recommended to use all products at the same temperature. To do this, you just need to first get everything out of the refrigerator. An exception is if the recipe indicates that a particular product needs to be heated or, conversely, used cold;
10. If there is no kefir in the house, it can be replaced with sour milk.

Knowing all the secrets of a good, proper and tasty pizza, consider that you have all the trump cards. You can start with the recipes themselves.

Yeast-free pizza dough on kefir

Cooking time

calories per 100 grams

Kefir perfectly raises the dough, fully replacing the yeast. Moreover, soda helps him to work even more actively. The recipe cannot fail!

How to cook:

Tip: add flour in parts, as the dough may take less flour than indicated in the recipe or, conversely, more.

Yeast dough for pizza on kefir

This recipe is a double whammy! As you know, kefir raises the dough well, and if you also combine it with yeast ... Just imagine what a lush, soft and fragrant dough will be under a juicy filling.

How much time is 1 hour and 15 minutes.

What is the calorie content - 322 calories.

How to cook:

1. Kefir warm up to a warm state and pour it into a bowl;
2. Add sugar and salt, mix so that the crystals are completely dissolved;
3. Then pour in the oil, mix again;
4. Pour in the yeast and dilute them well so that not a single whole grain remains;
5. And last but not least, add flour through a sieve;
6. Add it in parts, each time kneading the dough with your hands;
7. When you get a smooth, elastic dough that does not stick to your hands, place it in a bowl, cover and do not touch for an hour;
8. After the time has passed, the mass can be rolled out and decorated with your favorite filling.

Tip: pick up kefir only until it is warm, as the yeast will die in hot kefir.

Recipe for pizza dough on kefir and yeast (double method)

When the dough is cooked on dough, there is always a certainty that it will rise. As a result, baking will turn out delicious, lush and fragrant.

How much time is 1 hour and 25 minutes.

What is the calorie content - 218 calories.

How to cook:

1. Heat the water so that it is warm, but not hot;
2. Pour water into a bowl, add sugar and use a whisk to dissolve all the crystals;
3. When the sugar is completely dissolved, add the yeast and dissolve them in the same way;
4. Leave the mass to rest for fifteen minutes so that the dough rises;
5. When the mass has risen with a hat, pour in kefir;
6. Beat the mass again thoroughly with a whisk;
7. Add flour one spoon at a time, passing it through a sieve;
8. Bring the dough to the consistency of thick sour cream;
9. Continuing to add flour through a sieve, knead the dough with your hands;
10. When it starts to move away from the walls and stops sticking to your hands, add oil;
11. When the dough has completely absorbed the oil, cover it and leave to rest for one hour;
12. After the time has elapsed, punch down the dough and roll it out.

Tip: To prevent the pizza from sticking to the baking sheet, cover it with parchment paper.

Creamy pizza dough on kefir and margarine

Thanks to margarine, the dough will give off a creamy aroma, and after baking it will completely drive you crazy with its aroma.

How long - 25 minutes.

What is the calorie content - 294 calories.

How to cook:

1. Cut margarine into cubes and pour them into a small saucepan;
2. Send the stewpan to the stove and bring the margarine to a liquid state;
3. After that, wait until the temperature of the product reaches room temperature;
4. Next, combine margarine with kefir and mix well;
5. Beat in the eggs, add salt and now beat the mass, breaking through the dense yolks with a whisk;
6. Now, right above the mass, extinguish the soda with vinegar and let it drain to the rest of the ingredients;
7. Add flour in parts, passing it through a sieve;
8. Knead a smooth, elastic dough that does not stick to your hands and the sides of the bowl;
9. Roll out the dough into a layer, cover it with a pre-prepared filling and bake until cooked.

Tip: Before sending the pizza to bake, you can brush the edges with olive oil so that they do not dry out.

If you like experimentation, then you will love the advice about sauces. Remember that you can lubricate the base not only with ketchup or ketchup with mayonnaise. You can use hummus, and cream cheese, and pesto, or at least a classic Italian pizza sauce based on tomatoes, parmesan and basil.

If you bake one round pizza and one square (about the same size), then you can do the following from them: cut the round in half and arrange the halves on two sides of the square. The result is a heart that can be served at the festive table.

Bake delicious and juicy pizza right now, no matter what time of day it is outside your window. If the morning is excellent, what could be better than such a breakfast? If lunch - your family will only be happy to dine hearty and juicy pizza. If the evening - then this is the best dinner that you can think of. Pour another glass of soda for everyone and you will be a real American family. If it's already night, then... Don't let that stop you either.