Delicious pizza base recipe. Pizza from a pizza base How to make pizza from a ready-made base

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.

Sometimes, when you come home from work in the evening, you really want to relax, and not stand all evening at the stove preparing dinner for the family. And in this case, semi-finished products and various food preparations are very helpful. Today I propose to use one of these blanks as a pizza base and feed the family tasty and fast. pizza from pizza base))) (sorry for the tautology, it's a funny combination).

From this article you will learn:

What you need to make pizza from a pizza base:

pizza products

• 320 g pizza base (2 cakes);
• 200 g boiled sausage (ham);
• 100-150 g of Jaeger sausages (or any other smoked meats);
• 3-4 fresh tomatoes;
• 1 large bell pepper;
• 4 tablespoons of ketchup;
• 100-150 g of hard cheese;
• a few sprigs of parsley and dill.

How to make pizza from a pizza base?

First you need to get the pizza base out of the freezer to defrost. Meanwhile, prepare the pizza ingredients.

Boiled sausage cut into small cubes.

sliced ​​boiled sausage

Jaeger sausages cut into thin circles.

slicing Jaeger sausages

We clean the Bulgarian pepper from the core and veins. We cut into thin strips.

sliced ​​bell pepper

Tomatoes need to be washed and cut with a sharp knife into circles or semicircles.

tomatoes for pizza

Finely chop parsley and dill.

chopped greens

Now turn on the oven - let it warm up. And in the meantime, we will collect pizza.

On two baking sheets lined with baking paper, spread over the pizza base. We squeeze out each cake for 2 tablespoons of ketchup and evenly distribute it throughout the cake.

The first layer lay out different types of sausages.

layer of sausage

In the second layer, lay out half circles of tomatoes and straws from bell pepper.

Sprinkle with chopped herbs on top.

layer of vegetables

Grate hard cheese on a grater to cover the entire pizza. I grate directly over the pizza, as long as I keep the grater low so that the cheese falls in the right direction.

layer of cheese

We bake pizza in an oven preheated to 200-220 degrees for 10 minutes.

ready pizza

Now dinner is ready! Quickly cooked pizza from a pizza base will feed the whole family, and the hostess will be able to relax after a working day and watch her favorite TV series!

Nagotovili.ru, as always, wishes you successful culinary creations and allow yourself to rest at least a little!

The theme of pizza is inexhaustible - you can talk and write about it for hours, because the number of recipes is just off scale. Fillings are easier to deal with. There are, as they say, classics of the genre - Margarita, Marinara, Napoli and some others. And everything else is an innumerable number of all kinds of variations that each housewife comes up with based on her preferences, creative imagination and, of course, what is in the refrigerator. But the preparation of the base for pizza is a stumbling block, the subject of heated debate on culinary forums: how to cook, from what flour, with what yeast, etc.

It is understandable - how many people, so many opinions. Someone likes to cook a thin, crispy base, while someone gives a recipe that is exceptionally fluffy and soft. Convincing that this recipe is good, and that one is so-so, is a pointless exercise. You don't like it, and your neighbor is crazy about this particular foundation, which you rejected.

In our article, we offer pizza base recipes - good and different. And we do this with one goal: so that everyone can choose their only pizza base, which will become a favorite and be written in the piggy bank of the most cherished recipes. A recipe by which you will cook pizza for your family and friends, improving your skills.

And first, let's share some general considerations regarding the preparation of this wonderful Italian dish.

Little Tricks for Piezzollo Beginners

Making delicious pizza depends on a number of factors. Yeast plays a very important role. Real Italian pizza is made with fresh yeast. But what if you didn't have them? Fresh yeast is a perishable product, so you should not buy it for future use. But good dry yeast (the key word is good) should always be at hand. With them, you can also cook a completely Italian cake. There is currently a large selection of these products on the market, choose your yeast and success will not be long in coming.

Now let's talk about flour. Making a good base requires quality flour. The most suitable is the so-called bread flour, its main difference is a large percentage of protein (gluten) - over 12 percent.

Sometimes it becomes necessary to prepare the dough in advance. How to be? In this case, you need to prepare the dough in accordance with the recipe, and then send it to the refrigerator. There it will rise, but very slowly, because it needs heat to rise quickly. Remove the dough for the base from the refrigerator, punch it down and let it rise again at room temperature. The pizza base is ready to bake.

And if the prepared dough turned out to be too much, it can be rolled out to the desired size and sent to the freezer. There, the pizza base can be stored for about 3 months.

Let's move on to recipes.

Base for thin pizza

Ingredients:

• about 200 grams of flour
• a pinch of salt
• a tablespoon of dry yeast
• half a glass of warm water
• a tablespoon of olive oil

Recipe:

Prepare all the ingredients so that they are at hand. Mix flour, yeast and salt, add water and olive oil and knead the dough. Brush it with olive oil and leave it in a warm place to rise - this will take about 40 minutes.

Puffy pizza base

Ingredients:

• 300 grams of flour
• a pinch of salt
• sachet of dry yeast
• 250 grams of warm water

Cooking recipe: see above

Basic pizza base

Ingredients:

• 400 grams of flour
• a pinch of salt
• 25 grams fresh yeast (or 10 grams dry)
• 6 tablespoons olive oil
• glass of warm water

Recipe:

Dissolve yeast in a small amount of warm water. Mix the sifted flour with salt and yeast (if dry ones are used), pour in water and olive oil. Knead the dough and leave in a warm place to rise.

Honey pizza base

Ingredients:

• 3 cups flour
• sachet of dry yeast
• glass of warm water
• a tablespoon of honey
• a teaspoon of salt
• 2 tablespoons olive oil

Recipe:

Dissolve honey and yeast in half a glass of warm water. Sift flour and add salt, yeast mixture, remaining water and olive oil. Knead the dough. It should become smooth, elastic and lag behind the hands. Cover the bowl with a damp cloth and leave in a warm place for 30-40 minutes.
Divide the risen dough into four parts (this amount will make 4 thin pizzas). Roll into 4 balls and leave to rise for 15-20 minutes. The base is ready to bake.

Crispy pizza base

Ingredients:

• 350 grams of flour
• 250 ml warm water
• a tablespoon of dry yeast
• a teaspoon of sugar
• 30 ml olive oil
• a pinch of salt

Recipe:

Dissolve yeast and sugar in water. Mix the sifted flour with salt, make a well and pour in water with yeast and olive oil. Knead the dough and put in a warm place to rise. Knead the risen dough and divide into two parts - you get two medium-sized pizza bases.

The basis for pizza dough

Ingredients:

• 400 grams of flour
• 200 ml warm water
• 5 tablespoons olive oil
• sachet of dry yeast
• a tablespoon of sugar
• a teaspoon of salt

Recipe:

Dissolve the yeast in water, add sugar, a spoonful of flour and leave for 20-30 minutes to make the yeast work.
Sift the flour into a bowl, make a well and gradually pour in the yeast mixture. Knead the dough by adding olive oil. The dough should be soft enough. Leave to rise in a warm place for 40 minutes. Punch down the risen dough, divide into two parts and beat each. The pizza base is ready.

Sea salt pizza base

Ingredients:

• 500 grams of flour
• 250 ml water
• sachet of dry yeast
• a teaspoon of sea salt
• a tablespoon of sugar
• 2 tablespoons olive oil

Recipe:

Mix the sifted flour with salt, sugar and yeast, make a well and pour in warm water, add butter and replace the dough. Knead until it becomes elastic. Leave in a warm place to rise.
And now let's try to cook a pizza base not quite in the traditional format.

The basis for pizza on kefir

Ingredients:

• a glass of yogurt
• 1.5-2 cups flour
• a teaspoon of baking powder
• a pinch of salt

Recipe:

Prepare a mixture of kefir, salt and olive oil. Beat everything lightly so that the liquid acquires a uniform consistency. Sift flour into a bowl, add kefir and knead the dough. It should become smooth and elastic.

Egg pizza base

Ingredients:

• 500 grams of flour
• a pack of margarine for baking
• 100 grams of sour cream
• 2 tablespoons of sugar
• 1 egg
• a teaspoon of baking powder
• a pinch of salt

Recipe:

Preparing the dough is easy. Sift flour and mix with sugar, add chilled margarine cut into pieces and chop everything into crumbs. Pour in sour cream mixed with egg and salt and knead the dough. Wrap in foil or cling film and store in the refrigerator, using as needed.

Milk pizza base

Ingredients:

• 400 grams of flour
• 100 grams of chilled butter
• Half glass of warm milk
• 20 grams fresh yeast (or dry yeast)
• A tablespoon of sugar A pinch of salt

Recipe:

It is necessary to prepare the yeast mixture: dissolve the yeast in a small amount of milk, add sugar and a spoonful of flour. Leave in a warm place for the mixture to ferment.
Pour yeast into the sifted flour, add salt and butter and knead the dough, which should be beaten well. The base is ready to bake.

Spicy pizza base

Ingredients:

• 600 grams of flour
• 300 ml water
• 20 grams fresh yeast
• a tablespoon of sugar
• 3-4 tablespoons of olive oil
• 3-4 tablespoons spicy tomato sauce
• a pinch of salt

Recipe:

From yeast, sugar, two tablespoons of flour and one hundred milliliters of water, prepare a dough. Leave in a warm place to ferment.
Mix 100 ml of warm water with olive oil and tomato sauce, beat lightly.
Pour the dough, tomato-butter mixture into the sifted flour and start kneading the dough. If there is little liquid, add water in small portions.
Leave the dough in a warm place to rise.

mayonnaise pizza base

Ingredients:

• 200 grams of flour
• 1 egg
• a glass of yogurt
• a tablespoon of mayonnaise
• a tablespoon of sour cream
• a teaspoon of baking powder or soda quenched with vinegar
• a tablespoon of sugar
• a pinch of salt

Recipe:

This dough should be prepared as follows: beat the egg, add mayonnaise, sour cream and beat everything again. Add baking powder (slaked soda), kefir and mix well. Adding flour in small portions, knead the dough. Form it into a ball and leave in a warm place for 20-30 minutes, covered with a damp cloth. Punch down and, dividing into parts, prepare the basis for pizza.

Curd base for pizza

Ingredients:

• 250 grams of flour
• 100 grams of cottage cheese
• 1 egg
• 2 tablespoons olive oil
• 15 grams fresh yeast
• half a glass of water
• a tablespoon of sugar
• a pinch of salt

Recipe:

Dissolve yeast and sugar in warm water and leave in a warm place to ferment the mixture. Sift flour into a bowl, add cottage cheese, egg and salt, olive oil and yeast mixture. Knead the dough well and let rise.

Yeast-free pizza base

Ingredients:

• a glass of flour
• a pack of cottage cheese
• 2 eggs
• a tablespoon of sugar
• a pinch of baking powder
• a pinch of salt

Recipe:

Everyone can prepare this dough: grind the cottage cheese, beat in the eggs and mix well. Add all other ingredients and knead soft dough - the base is ready.

Sour cream pizza base

Ingredients:

• 2 cups of flour
• 50 grams of margarine
• 1 egg
• a tablespoon of sour cream
• sachet of dry yeast
• salt, pepper to taste
• tablespoon Italian herbs

Recipe:

Dissolve sugar and yeast in warm water and let them ferment. Sift flour, add soft margarine, sour cream, egg, herbs, salt and pepper, yeast solution and prepare the dough. Knead well and leave to rise in a warm place. Punch down and knead again. The dough is ready for baking.

1. When preparing the base, the Italians do not use a combine or a rolling pin to roll out the dough - everything is done by hand.
2. When distributing the dough on a baking sheet or in a mold, try to stretch it so that it is slightly thicker at the edge than in the middle - this way you will form a side.
3. Pizza is baked at a high temperature, therefore, the process is quite fast. It is very important not to overdo it in the oven, otherwise you will get an inedible cracker instead of a crispy base.
4. Don't overload your pizza with toppings, especially if it's a thin base.
5. Before putting the pizza pan in the oven, grease the side with olive oil - you get a beautiful golden color.
6. The amount of flour given in recipes may vary, it all depends on the quality of the flour, its dryness and many other parameters. Therefore, watch the dough - if it turns out to be watery, then a little more flour should be added during kneading.
7. Don't put too much salt, it won't let the dough rise properly, a pinch is enough.

Bon appetit!

• Base for thin pizza
• Puffy pizza base
• Basic pizza base
• Honey pizza base
• Crispy pizza base
• The basis for pizza dough
• The basis for pizza on kefir
• Egg pizza base
• Milk pizza base
• Spicy pizza base
• mayonnaise pizza base
• Curd base for pizza
• Yeast-free pizza base
• Sour cream pizza base
• Some tips for making pizza base

The theme of pizza is inexhaustible - you can talk and write about it for hours, because the number of recipes is just off scale. Fillings are easier to deal with. There are, as they say, classics of the genre - Margarita, Marinara, Napoli and some others. And everything else is an innumerable number of all kinds of variations that each housewife comes up with based on her preferences, creative imagination and, of course, what is in the refrigerator. But the preparation of the base for pizza is a stumbling block, the subject of heated debate on culinary forums: how to cook, from what flour, with what yeast, etc.

It is understandable - how many people, so many opinions. Someone likes to cook a thin, crispy base, while someone gives a recipe that is exceptionally fluffy and soft. Convincing that this recipe is good, and that one is so-so, is a pointless exercise. You don't like it, and your neighbor is crazy about this particular foundation, which you rejected.

In our article, we offer pizza base recipes - good and different. And we do this with one goal: so that everyone can choose their only pizza base, which will become a favorite and be written in the piggy bank of the most cherished recipes. A recipe by which you will cook pizza for your family and friends, improving your skills.

And first, let's share some general considerations regarding the preparation of this wonderful Italian dish.

Little Tricks for Piezzollo Beginners

Making delicious pizza depends on a number of factors. Yeast plays a very important role. Real Italian pizza is made with fresh yeast. But what if you didn't have them? Fresh yeast is a perishable product, so you should not buy it for future use. But good dry yeast (the key word is good) should always be at hand. With them, you can also cook a completely Italian cake. There is currently a large selection of these products on the market, choose your yeast and success will not be long in coming.

Now let's talk about flour. Making a good base requires quality flour. The most suitable is the so-called bread flour, its main difference is a large percentage of protein (gluten) - over 12 percent.

Sometimes it becomes necessary to prepare the dough in advance. How to be? In this case, you need to prepare the dough in accordance with the recipe, and then send it to the refrigerator. There it will rise, but very slowly, because it needs heat to rise quickly. Remove the dough for the base from the refrigerator, punch it down and let it rise again at room temperature. The pizza base is ready to bake.

And if the prepared dough turned out to be too much, it can be rolled out to the desired size and sent to the freezer. There, the pizza base can be stored for about 3 months.

Let's move on to recipes.

Base for thin pizza

Ingredients:

• about 200 grams of flour
• a pinch of salt
• a tablespoon of dry yeast
• half a glass of warm water
• a tablespoon of olive oil

Recipe:

Prepare all the ingredients so that they are at hand. Mix flour, yeast and salt, add water and olive oil and knead the dough. Brush it with olive oil and leave it in a warm place to rise - this will take about 40 minutes.

Puffy pizza base

Ingredients:

• 300 grams of flour
• a pinch of salt
• sachet of dry yeast
• 250 grams of warm water

Cooking recipe: see above

Basic pizza base

Ingredients:

• 400 grams of flour
• a pinch of salt
• 25 grams fresh yeast (or 10 grams dry)
• 6 tablespoons olive oil
• glass of warm water

Recipe:

Dissolve yeast in a small amount of warm water. Mix the sifted flour with salt and yeast (if dry ones are used), pour in water and olive oil. Knead the dough and leave in a warm place to rise.

Honey pizza base

Ingredients:

• 3 cups flour
• sachet of dry yeast
• glass of warm water
• a tablespoon of honey
• a teaspoon of salt
• 2 tablespoons olive oil

Recipe:

Dissolve honey and yeast in half a glass of warm water. Sift flour and add salt, yeast mixture, remaining water and olive oil. Knead the dough. It should become smooth, elastic and lag behind the hands. Cover the bowl with a damp cloth and leave in a warm place for 30-40 minutes.
Divide the risen dough into four parts (this amount will make 4 thin pizzas). Roll into 4 balls and leave to rise for 15-20 minutes. The base is ready to bake.

Crispy pizza base

Ingredients:

• 350 grams of flour
• 250 ml warm water
• a tablespoon of dry yeast
• a teaspoon of sugar
• 30 ml olive oil
• a pinch of salt

Recipe:

Dissolve yeast and sugar in water. Mix the sifted flour with salt, make a well and pour in water with yeast and olive oil. Knead the dough and put in a warm place to rise. Knead the risen dough and divide into two parts - you get two medium-sized pizza bases.

The basis for pizza dough

Ingredients:

• 400 grams of flour
• 200 ml warm water
• 5 tablespoons olive oil
• sachet of dry yeast
• a tablespoon of sugar
• a teaspoon of salt

Recipe:

Dissolve the yeast in water, add sugar, a spoonful of flour and leave for 20-30 minutes to make the yeast work.
Sift the flour into a bowl, make a well and gradually pour in the yeast mixture. Knead the dough by adding olive oil. The dough should be soft enough. Leave to rise in a warm place for 40 minutes. Punch down the risen dough, divide into two parts and beat each. The pizza base is ready.

Sea salt pizza base

Ingredients:

• 500 grams of flour
• 250 ml water
• sachet of dry yeast
• a teaspoon of sea salt
• a tablespoon of sugar
• 2 tablespoons olive oil

Recipe:

Mix the sifted flour with salt, sugar and yeast, make a well and pour in warm water, add butter and replace the dough. Knead until it becomes elastic. Leave in a warm place to rise.
And now let's try to cook a pizza base not quite in the traditional format.

The basis for pizza on kefir

Ingredients:

• a glass of yogurt
• 1.5-2 cups flour
• a teaspoon of baking powder
• a pinch of salt

Recipe:

Prepare a mixture of kefir, salt and olive oil. Beat everything lightly so that the liquid acquires a uniform consistency. Sift flour into a bowl, add kefir and knead the dough. It should become smooth and elastic.

Egg pizza base

Ingredients:

• 500 grams of flour
• a pack of margarine for baking
• 100 grams of sour cream
• 2 tablespoons of sugar
• 1 egg
• a teaspoon of baking powder
• a pinch of salt

Recipe:

Preparing the dough is easy. Sift flour and mix with sugar, add chilled margarine cut into pieces and chop everything into crumbs. Pour in sour cream mixed with egg and salt and knead the dough. Wrap in foil or cling film and store in the refrigerator, using as needed.

Milk pizza base

Ingredients:

• 400 grams of flour
• 100 grams of chilled butter
• Half glass of warm milk
• 20 grams fresh yeast (or dry yeast)
• A tablespoon of sugar A pinch of salt

Recipe:

It is necessary to prepare the yeast mixture: dissolve the yeast in a small amount of milk, add sugar and a spoonful of flour. Leave in a warm place for the mixture to ferment.
Pour yeast into the sifted flour, add salt and butter and knead the dough, which should be beaten well. The base is ready to bake.

Spicy pizza base

Ingredients:

• 600 grams of flour
• 300 ml water
• 20 grams fresh yeast
• a tablespoon of sugar
• 3-4 tablespoons of olive oil
• 3-4 tablespoons spicy tomato sauce
• a pinch of salt

Recipe:

From yeast, sugar, two tablespoons of flour and one hundred milliliters of water, prepare a dough. Leave in a warm place to ferment.
Mix 100 ml of warm water with olive oil and tomato sauce, beat lightly.
Pour the dough, tomato-butter mixture into the sifted flour and start kneading the dough. If there is little liquid, add water in small portions.
Leave the dough in a warm place to rise.

mayonnaise pizza base

Ingredients:

• 200 grams of flour
• 1 egg
• a glass of yogurt
• a tablespoon of mayonnaise
• a tablespoon of sour cream
• a teaspoon of baking powder or soda quenched with vinegar
• a tablespoon of sugar
• a pinch of salt

Recipe:

This dough should be prepared as follows: beat the egg, add mayonnaise, sour cream and beat everything again. Add baking powder (slaked soda), kefir and mix well. Adding flour in small portions, knead the dough. Form it into a ball and leave in a warm place for 20-30 minutes, covered with a damp cloth. Punch down and, dividing into parts, prepare the basis for pizza.

Curd base for pizza

Ingredients:

• 250 grams of flour
• 100 grams of cottage cheese
• 1 egg
• 2 tablespoons olive oil
• 15 grams fresh yeast
• half a glass of water
• a tablespoon of sugar
• a pinch of salt

Recipe:

Dissolve yeast and sugar in warm water and leave in a warm place to ferment the mixture. Sift flour into a bowl, add cottage cheese, egg and salt, olive oil and yeast mixture. Knead the dough well and let rise.

Yeast-free pizza base

Ingredients:

• a glass of flour
• a pack of cottage cheese
• 2 eggs
• a tablespoon of sugar
• a pinch of baking powder
• a pinch of salt

Recipe:

Everyone can prepare this dough: grind the cottage cheese, beat in the eggs and mix well. Add all other ingredients and knead soft dough - the base is ready.

Sour cream pizza base

Ingredients:

• 2 cups of flour
• 50 grams of margarine
• 1 egg
• a tablespoon of sour cream
• sachet of dry yeast
• salt, pepper to taste
• tablespoon Italian herbs

Recipe:

Dissolve sugar and yeast in warm water and let them ferment. Sift flour, add soft margarine, sour cream, egg, herbs, salt and pepper, yeast solution and prepare the dough. Knead well and leave to rise in a warm place. Punch down and knead again. The dough is ready for baking.

When preparing the base, the Italians do not use a combine or a rolling pin to roll out the dough - everything is done by hand.

When distributing the dough on a baking sheet or in a mold, try to stretch it so that it is slightly thicker at the edge than in the middle - this way you will form a side.

Pizza is baked at a high temperature, therefore, the process is quite fast. It is very important not to overdo it in the oven, otherwise you will get an inedible cracker instead of a crispy base.

Don't overload your pizza with toppings, especially if it's a thin base.

Before putting the pizza pan in the oven, grease the side with olive oil - you get a beautiful golden color.

The amount of flour given in recipes may vary, it all depends on the quality of the flour, its dryness and many other parameters. Therefore, watch the dough - if it turns out to be watery, then a little more flour should be added during kneading.

Don't put too much salt, it won't let the dough rise properly, a pinch is enough.

Bon appetit!

2016-02-16T05:20:03+00:00 admin baking baking

Contents: Little tricks for beginners pizzollo Base for thin pizza Base for fluffy pizza Base for ordinary pizza Base for honey pizza Crispy pizza base Base for pizza on sourdough Base for pizza on sea salt Base for pizza on kefir Base for pizza on eggs Base for milk pizza Spicy pizza base Mayonnaise pizza base Cottage cheese...

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Pizza in the oven on a ready-made basis, one of the few dishes that cook quickly and turn out delicious. Flight of fantasy, how to decorate a pizza, is not limited. You can experiment, try to put any ingredients on pizza, arrange it the way you like it, but the result will always be the same... This dish turns out to be amazingly tasty, appetizing and beautiful, and most importantly, it is a godsend for any housewife. With this recipe, you will not spend half a day of your time in the kitchen preparing pizza, you will only need 20 minutes. So try, fantasize and enjoy cooking pizza in the oven from ready-made dough.

For cooking we need

• 1 PC.
• 100 gr. boiled-smoked
• 100 gr.
• 2-3 pcs. fresh
• 4-5 pcs
• 200 gr. durum varieties
• 0.5 tbsp
• 0.5 tbsp
• 1 tsp
• parsley for decoration

To prepare

1. To begin with, let's start preparing the ingredients: cut the pork neck into thin plastics; salami cut into thin circles; cut champignon mushrooms into thin plastics; Cherry tomatoes cut into two parts.
   
   
2. We rub the cheese on a large grater.
   
   
3. We take the prepared pizza base, put it on a round, flat dish.
   
   
4. Put the tomato paste, mayonnaise, mustard in a small cup and mix thoroughly with a spoon.
   
   
5. With a silicone brush or spoon, coat the finished pizza base.
   
   
6. Grated cheese on a coarse grater, divide approximately into two equal parts. Sprinkle one part of the pizza base greased with sauce.
   
   
7. Put the boiled-smoked pork neck cut into thin plastics on the cheese. We place the salami cut into thin circles on the neck and next to it, where there are empty spaces. Mushrooms, cut into thin plastics, are laid in a circle closer to the center of the pizza. Cherries cut into two halves are also laid in a circle. Sprinkle with cheese on top.
   
   
8. Preheat the oven to 180 degrees and bake the pizza for 10 minutes. After 10 minutes, we take our pizza out of the oven, cut it into pieces and decorate with parsley.