home → Snacks Soft yeast pizza dough. Thin yeast dough with dry yeast, just like in a pizzeria. Which dough to choose - yeast or yeast-free

Soft yeast pizza dough. Thin yeast dough with dry yeast, just like in a pizzeria. Which dough to choose - yeast or yeast-free

Probably every housewife knows how to bake pizza at home. However, you don’t always want to bother with kneading dough. We offer you a recipe for quick pizza dough in 15 minutes, the preparation of which will take a minimum of ingredients, effort and time. At the same time, the dough, and therefore the pizza, turns out very tasty.

For dough for 3 pizzas (3 small baking sheets) you will need:

3 cups flour;
1 packet of dry quick yeast;
½ tsp. salt;
1 glass of water or whey;
2 tbsp. l. olive oil (if you don’t have olive oil, you can use any odorless vegetable oil).

How to quickly make pizza dough

Prepare the ingredients, a large saucepan, a wooden spoon and start kneading the quick dough:

Pour 1 cup of flour and yeast into the pan and mix well.

Pour in a mug of warm water, add salt and mix well again.

Gradually add flour. When the dough almost stops sticking to your hands, pour vegetable oil onto it and knead until elastic.

The pizza dough should be such that it can be easily rolled out without sprinkling with flour. Now you can divide it into 3 parts, roll it out on a baking sheet and add filling.

Bake the pizza for 25-30 minutes in an oven heated to 200 degrees.

Topping options for homemade pizza

Pizza toppings can be anything. We offer you 3 options for fillings that you may also like:

Lubricate the rolled out dough with mayonnaise and place on it diced boiled sausage (preferably without fat), pickled cucumbers, and tomatoes in slices. Sprinkle grated cheese on top.

Second option: semi-dry sausage, some pickles, pre-fried forest mushrooms or champignons, tomatoes, cheese.

My favorite filling: boiled chicken breast, canned pineapple, some tomatoes and cheese.

Enjoy your meal!

Although the first pizza was baked in Italy, today this dish is not only widely known beyond its borders, but is also one of the most popular in the world. It is not surprising that there are many recipes for pizza dough, but the classic version contains only a few ingredients:

yeast

The peculiarity of yeast dough is that it cannot be prepared in 15 minutes. It takes time for the yeast to activate and the dough to increase in volume. Depending on the recipe, it may take from 1 to 4 hours. This is worth taking into account, but there is also a plus: the direct participation of the cook in the process is not required, that is, while the dough is being prepared, you can go about your business.

Five fastest recipes for pizza dough with yeast:

What products to choose for cooking?

Of course, pizza dough can be kneaded using any flour, but for the classic recipe it is better to use premium wheat flour with a high gluten content. In this case, the dough will turn out obedient and flexible, it will stretch and roll out well, and the pizza will not crumble after baking.

The proportions of ingredients may vary from recipe to recipe. Often other components are included, which allows you to get an interesting and unusual result. For example, olive oil is often added to the dough. This is especially true for the American version of dough preparation. Olive oil can be replaced with another vegetable oil, such as sunflower.

The five most commonly used ingredients in yeast pizza recipes are:

In addition, yeast pizza dough can be kneaded not only with water, but also with milk or almost any fermented milk product. You can also include eggs in the dough - in this case it turns out more dense. Additives such as spices and aromatic herbs will not be superfluous. They will add zest and sophistication to the pizza and add originality to the familiar taste.

What you need to make good yeast pizza dough with dry fast-acting yeast. Our recipe is suitable for anyone who cooks in the oven at home. Some great options to lick your fingers!

The ingredients below make 4 thin pizzas. The main advantage of this dough is that it stores well in the refrigerator.

⏰ — 40 min; ⭐ - easy; 🍴 - 4 por.

What do you need:

flour – 750 g;
active yeast - standard package;
egg;
vegetable oil – 6 tbsp;
sugar – 15 g;
purified water – 250 ml;
salt.

Add dry active yeast to the prepared flour and mix. Gradually add the beaten egg, butter, sugar and salt, finally pouring in the heated liquid. Bring the dough together until it becomes elastic. Let it brew for about 30 minutes.

Jamie Oliver's recipe

By following Jamie Oliver's recipe below, the dough base will be very thin, and this is exactly the kind of pizza base that is loved all over the world.

What do you need:

flour – 850 g;
purified water – 1 tbsp.;
olive (vegetable) oil – 15 g;
dry yeast – 8 g;
sugar – 8 g;
salt.

Add some salt to the prepared flour. Dissolve yeast and granulated sugar in warm water. Place butter into the existing mixture, then flour. The kneaded dough is ready for use after 1 hour.

Porous dough

Following the recipe, the dough base will be soft and porous, which will give the pizza an extraordinary taste.

⏰ — 1 hour; ⭐ - easy; 🍴 - 4 por.

What do you need:

flour – 3 tbsp;
eggs – 2 pcs.;
dry active yeast – 6 g;
milk – 230 ml;
butter – 120 g;
salt to taste.

Melt the butter over low heat. Dissolve yeast in warm milk. Pour the mixed eggs into the resulting mixture, add salt, and mix everything thoroughly. Pour sifted flour into the contents, stirring occasionally with a spoon. The next step is to knead the dough by hand. At the end, cooled melted butter is added and the dough is brought to a ready-made state. The finished pizza base needs to sit for half an hour.

Kefir dough

Easy to prepare, light dough that takes minimal time to prepare. Even little cooks can handle this recipe.

⏰ — 1 hour 20 minutes; ⭐ - easy; 🍴 - 4 por.

What do you need:

800 g wheat flour;
kefir – 220 ml;
vegetable oil – 90 g;
dry yeast – 12 g;
salt;
sugar.

Mix kefir and butter until a homogeneous mass is formed, then heat in a water bath. Separately, mix the flour with salt, sugar, yeast and gradually add it to the kefir-oil mixture. Leave the finished dough base covered for approximately 30 minutes. While the yeast dough is rising to the desired state, you can start preparing the filling. In the rolled out state, let the dough laid out on a baking sheet rest for about 15 minutes. To bake, bring the oven to 200 degrees.

Perfect dough

The presented recipe is not inferior in taste to pizza from Italian pizzerias.

⏰ — 1 hour 20 minutes; ⭐ — medium difficulty; 🍴 - 8 por.

What do you need:

natural milk – 375 ml;
vegetable oil – 50 – 60 ml;
premium flour - 500 - 650 g;
dry yeast – 2 tsp;
salt – 16 g;
sugar – 50 g;
dry Italian herbs;
sausage – 100 -1 50 g;
tomato;
50 g juicy pepper;
Tilsiter cheese – 50 g;
mozzarella – 100 g;
tomato paste – 70 – 75 g.

Add Italian spices and dry yeast to the container where the flour is located. At the same time, add butter, granulated sugar and salt to the heated milk. From the two resulting mixtures we knead the dough base. To achieve the desired dough condition, you can use a bread machine or mixer. After being in a warm place for an hour, the yeast dough should rise in volume by 2 times. Adhering to all proportions of ingredients, on average you should get at least four pizzas with a diameter of about 30 cm. This pizza base is perfectly stored in the freezer. Choose the filling according to your taste: any type of sausage, one or two types of cheese, bell pepper, pickled or fried mushrooms, tomatoes.

It is better to place the rolled out dough on parchment paper. Grease the pizza base with tomato sauce, then sprinkle the chopped sausage, tomato and pepper with grated Tilsiter cheese. The top layer is ideally complemented by pieces of mozzarella. The total baking time at 180 degrees is no more than 20 minutes.

To prevent the dough from puffing up during baking, make small punctures in several places with a fork or knife.

With mushrooms and goat cheese

⏰ — 1 hour 30 minutes; ⭐ - easy; 🍴 - 6 por.

What do you need:

wheat flour – 200 g;
purified water – 150 ml;
dry yeast – 1 tsp;
a pinch of salt;
olive oil;
sugar to taste;
medium sized onion;
champignons – 300 g;
mozzarella – 180 g;
parmesan – 50 g;
goat cheese – 100 g.

Dissolve yeast in warm water, add granulated sugar. While the airy foam is forming, add olive oil. Salt the flour and slowly mix with the prepared dough.
A homogeneous mass of dough should not be stiff, signs of complete readiness - the dough does not stick to the table or hands. The prepared pizza base must be covered with a kitchen towel or cling film and allowed time to brew and increase in volume.
In the meantime, you can start frying the onions and mushrooms. The onion should be translucent and the mushrooms should be browned.
The time spent preparing the filling allows the dough to rise. Roll out a round layer with a rolling pin.
Place grated or finely chopped mozzarella on the base. Then we lay out the already cooled mushrooms with onions, next will be the grated goat cheese and Parmesan. This pizza requires pre-lubricating the edges with water.
Place the baking sheet with the fully prepared pizza in the oven, preheated to 250 degrees, for 10 - 15 minutes.

With cheese sides

An easy recipe to prepare. The main ingredients are chicken fillet and mushrooms of any kind. The dish can be complemented with bacon, juicy tomatoes and bell peppers.

⏰ — 40 min; ⭐ — medium difficulty; 🍴 - 4 por.

What do you need:

1 tbsp. olive oil;
100 - 120 ml of water;
500 g wheat flour;
5 g fast acting yeast;
salt to taste;
hard cheese for the edges of the dough base;
cooked chicken fillet – 170 g;
mushrooms – 150 – 200 g;
ketchup or sauce - 3 - 4 partial tablespoons;
cheese for sprinkling.

Pour yeast into the prepared sifted flour and add salt. Pour in slightly warmed water, stirring regularly. Add olive oil. Knead the dough and place it on a surface sprinkled with flour. Roll out the dough to the desired diameter. Place the grated cheese symmetrically on the edges of the dough base and carefully twist them. Lubricate the middle of the dough with sauce, then add the filling and generously cover with previously grated cheese. Place the pizza in an oven preheated to 180 degrees. After 25 - 35 minutes it is ready.

Hawaiian

Easy pizza for any home. Ingredients include chicken breast, pineapples, mushrooms and cheese. The dough recipe has much in common with real Italian pizza.

⏰ — 1 hour 30 minutes; ⭐ — medium difficulty; 🍴 - 6 por.

What do you need:

320 - 350 g wheat flour;
0.5 tbsp. water;
1 egg;
5 g yeast;
10 g sugar;
3 g salt;
vegetable oil;
chicken fillet;
white champignons;
canned pineapple;
hard cheeses;
tomato sauce (can be replaced with ketchup).

Combine wheat flour, yeast, sugar and salt. Make a hole, crack in the egg and carefully pour in the water. When kneading, add flour as needed. Leave the finished dough for a while, covered with a towel. While the dough reaches, fry the chicken in oil. At this time, the dough has risen and can be rolled out and placed on parchment or a baking sheet, which has been pre-greased with vegetable oil. Grease the top of the dough with tomato sauce or ketchup, then lay out the chicken cut into pieces. Sprinkle mushrooms cut into 4-5 pieces and pieces of pineapple squeezed out of the liquid. The final stage is to sprinkle generously with cheese. Everything is ready to go into the oven. After 10 - 15 minutes the dish is ready.

2 - 3 tbsp. Sahara;

salt;

150 g sausage;

150 g smoked meat;

3 medium-sized tomatoes;

50 g olives;

150 g cheese;

2 tbsp. mayonnaise;

ketchup to taste;

dry basil.

Dilute yeast and sugar in milk brought to a boil. Next, pour in the melted slightly cooled margarine, mix everything and add flour. Knead the dough and set it aside, covered with a towel for half an hour. When ready, roll out the layer. Prepare ingredients for filling. In order: grease the crust with mayonnaise and ketchup, then the filling, sprinkle with basil and hard cheese. Bake at 180 - 200 degrees for 20 - 25 minutes.

Vegetable pizza

This pizza is suitable during the Lenten period. Vegetables can be selected according to your own preference.

⏰ — 1 hour 20 minutes; ⭐ — medium difficulty; 🍴 - 6 por.

What do you need:

flour – 3 tbsp;
vegetable oil – 3-5 l.;
yeast – 3 g;
water – 250 ml;
salt;
sugar;
ketchup;
2 tomatoes;
10 medium-sized champignons;
lean mayonnaise;
Korean carrots – 100 g;
olives.

Using this recipe, you will get a thin pizza, but if you want it to be fluffy, then the dough should be suitable - for this, after kneading, leave it in a warm place for 40 minutes. So, pour warm water into a mixing bowl, dissolve the yeast, add salt and sugar and vegetable oil. At the last stage, add the sifted flour. You should have an elastic and very soft dough. Let it sit for 15 minutes (or 40 minutes) while you chop all the vegetables you chose for the filling. Divide the dough in half and roll one piece into a thin layer. Grease a baking dish with oil, lay out the dough, and apply all the sauces and toppings on it. Pour over mayonnaise and place in an oven preheated to 200 degrees for 25 minutes.

If you don't like to fuss for a long time, look how easy it is to prepare. TOP 7 best options.

Now you know how to prepare yeast pizza dough with dry yeast (fast-acting). Bookmark the recipe and enjoy cooking in the oven at home. Only this kind of pizza will be remembered by you for its excellent taste.

Good afternoon friends!

Well, how nice it is when the whole family gathers at home after a hard day waiting for dinner, and the smell of the delicacies you have prepared excites your family and friends with its aroma. It’s especially nice when everyone eats dinner on both cheeks, leaving nothing for the morning. That’s why I try to pamper my family with delicious dishes as often as possible. But tasty doesn't always mean complex. One of these dishes that can be prepared every day is, without a doubt, homemade pizza.

The secret of delicious pizza lies, of course, in the base and filling (vegetable, meat, seafood). In previous articles, I shared recipes for yeast-free pizza dough, as well as liquid pizza in a frying pan or in the oven. Today we will talk to you about preparing pizza dough with yeast.

This is an excellent base, and unlike store-bought, you know what and how much you put inside during kneading. To prepare proper and tasty yeast dough at home, use the selection of recipes in this article. I hope you will enjoy!

A quick way to prepare pizza dough using dry yeast and water

Yeast pizza dough with olive oil is very soft and airy. It can be used not only for pizza, but also for various pies. This is a very simple, classic recipe with a minimal list of required ingredients. We can say that this is the basis for preparing any baked goods.

flour – 450 g;
dry yeast – 5 g;
water – 250 ml;
salt – 8 g;
sugar – 20 g;
olive oil – 50 g.

If the dough sticks too much to your hands, add a little more flour.

This is done to prevent the dough from sticking to the bowl.

To prevent a crust from forming and the dough to rise even more, it must be greased with oil.

Thin and soft dough, like in a pizzeria

A versatile pizza dough that can be rolled out thin or made a little thicker to make it more filling. It is very pliable and rolls out well, be sure to try it!

flour – 500 g;
dry yeast – 5 g;
egg – 1 pc.;
water – 1 glass;
butter – 50 g;
sugar – 1 tbsp;
salt – 0.5 tsp.

Quick and tasty yeast base with milk

Pizza dough made with dry yeast and milk is tender and tasty. It always turns out with a bang, so you don’t have to be afraid, but feel free to start kneading.

Very tasty dough made with wet (live) yeast

Yeast pizza dough according to this recipe turns out airy and very soft, like fluff. This is also a basic recipe for making any baked goods.

flour – 640 g;
live yeast – 15 g;
water – 400 g;
sugar – 15 g;
salt - 0.5 teaspoon;
vegetable oil – 50 g.

Kefir pizza base with dry instant yeast

Because of the kefir in the composition, this dough always rises very well. It is very fluffy and porous, which gives a special airiness to ready-made dishes.

flour – 4-5 cups;
dry yeast – 1.5 teaspoons;
kefir – 200 ml;
water – 150 ml;
sugar – 4 tablespoons;
salt - a pinch;
egg – 1 pc.;
butter – 50 g.

Kefir and water must be at room temperature.

Video recipe for pizza dough with sour cream

Watch the video of preparing dough with sour cream at home, and you definitely won’t have any questions about how to do it correctly.

I am sure that one of the options will suit you and become one of your favorites. Moreover, these are essentially basic recipes from which you can prepare not only pizza, but also pies or pies, depending on your preferences. Health to you and your loved ones! Cook for joy! See you again!

Thin yeast pizza dough

The success of the entire dish begins with the pizza dough. Many people love thin yeast pizza dough, although the base can be varied, as the tastes and preferences of different people. Some people like an unusually thin, crispy crust, while others like it fluffy, soft, airy, but an indispensable condition for any dough is that it should be tasty with a bright aroma of fresh baked goods.

To prepare thin yeast pizza dough, you do not need absolutely any kitchen electrical appliances. The dish was invented in Italy in past centuries. It has become very popular all over the world for its ease of preparation and variety of taste. The dough was always kneaded by hand. The pie was baked in a wood-burning oven.

Typically, it seems that homemade pizza should look like an irregularly shaped open pie on a very thick base. Nothing like this! Today we will learn how to make your own thin, crispy pizza dough, just like in a pizzeria.

Conditions for successful baking

The water must be fresh and clean, but do not forget that it must also be warm so that the yeast is immediately activated and begins its action.

You need finely ground durum wheat flour. Special “bread” or premium flour with a high percentage of protein (up to 12%) is better suited.
A sufficient level of gluten is required to make the dough soft and elastic so that the baked cake has a good shape and the desired volume.

To make the dough “airy”, the flour must be sifted before cooking. It is also worth knowing that when kneading, the first half of the flour is used first, and a little later the second.

The dough needs to be kneaded until it stops sticking to your hands. If it does not tear when stretched, then the dough is prepared correctly.

For elasticity, many advise adding vinegar or citric acid, and sometimes even cognac, to the dough. An acidic environment increases the viscous protein matter found in flour.

In order for the texture of the dough to retain its tenderness, it must be rolled out with your hands very carefully. Sprinkle the surface with flour and stretch the dough from the middle to the edges.

Be sure to make the edges thicker to create sides.

It is advisable to mix salt for dough with flour.

In order for the dough to be crispy, the water in which the yeast will be diluted must be heated to 38 degrees C. It is recommended to combine all the ingredients of the dough about ten minutes after the yeast has been sufficiently saturated with oxygen.

Before placing the raw pie dough on a baking sheet, it must be greased with vegetable oil, and the baking sheet itself must be heated.

Also, you need to know that there should be no drafts in the room.

For golden, crispy dough, the oven must be preheated.

Recipe: thin yeast pizza dough

Cuisine: Italian
Type of dish: baked goods
Cooking method: in the oven
Servings: 6

400 grams of wheat flour;
200 ml water;
7 grams of dry yeast;
4 grams of table rock salt;
2 tablespoons olive oil;

Pour the flour prepared for kneading into a container, add salt, mix and make a well in the middle.

Pour warm water into the well.

Add yeast. If you don’t have dry instant yeast, you can replace it with pressed “live” yeast, doubling the amount.

Then olive oil. If you replace olive oil with sunflower oil, it must be unfried and odorless so that the dough does not change the taste.

Mix the mixture well with a spoon or spatula.

Cover with cling film for 5-7 minutes so that the yeast has time to come to life and fermentation begins.

Let the dough sit for a while, knead lightly with your hands.

Transfer to the table, not forgetting to add a little flour. Knead for another five minutes.

Then we divide the resulting round lump into four parts. We give each part the shape of a ball. Four balls is the number of pizza bases. The dough can be baked immediately or frozen for storage. Before baking, which you will do immediately, the workpiece must be kept in the refrigerator for 3-4 hours. Place the balls in food bags, pre-greased with olive oil, and place the bag on the refrigerator shelf.

You can experiment as much as you like in your own kitchen, so don't be shy about trying new recipes! From dough prepared in advance, you can prepare a fragrant, hearty dinner in a matter of minutes, such as pizza with sausage and cheese on a thin crispy base, soft on the inside and golden brown on the bottom.

Recipe for pizza with sausage and cheese

Pizza stuffed with sausage, based on thin yeast pizza dough, baked in literally 15 minutes. The remainder of any cheese and any type of sausage are suitable for the filling. But it’s better to make your own tomato sauce from fresh tomatoes. If it’s not the season for tomatoes, then we make it from tomato paste and canned tomato juice.

1 ball of previously made dough;
250 grams of cheese;
200 grams of sausage;
100 grams of tomato paste or canned juice;
1 onion;
1 bunch of fresh basil or one teaspoon of dried;
1/2 teaspoon salt;

We take the dough out of the refrigerator and take it out of the bag onto the table. You need to give it time to warm up. To do this, cover the dough, let it stand at room temperature, and during this time we will make tomato sauce and prepare the filling.

Pour the juice into a saucepan and put it on the stove.

Let it boil, add dry basil, salt, and if desired, you can add a little dry garlic. Boil for five minutes, remove from heat.

Roll out the heated dough. We do this without the help of a rolling pin, just stretch and level it with our hands.

When forming the base, be sure to make a side along the edges.

Then carefully drag the base circle onto a baking sheet greased with vegetable oil. Grease with tomato sauce.

Cut the cheese into thin slices and place on the base.

Cut the onion into half rings, cut the sausage into slices, and place the cheese on top. Bake in the oven for 15 minutes.

Or you can sprinkle this dough with salt, dry rosemary, pour olive oil and bake in the oven. The result is a rather simple, but amazingly tasty “Focaccio”.

Pizza “Margherita” classic recipe

Thin yeast pizza dough is perfect for the base of Margherita. It was invented by the owner of the Brandi pizzeria in Naples, whose name was Raffaele Esposito.

Queen Margaret, who was touring her new Italian possessions, noticed that the peasants were chewing large flat cakes. The journey was tiring, the queen was pretty hungry, and she wanted to try these cakes.

Enterprising Raffaele prepared several pizzas to try for Margherita. For one of the pizzas, he made a filling of mozzarella cheese, red tomatoes and green basil, which reproduced the colors of the Italian flag, and the resourceful Raffaele decided to name it in honor of that same hungry queen, “Margherita” (the queen, by the way, liked it) . Since then, such delicious, aromatic pizza has been prepared all over the world.

thin dough for the base 1 ball;
one clove of garlic;
three meaty large tomatoes;
several sprigs of green basil;
pinch rock salt;
one tablespoon of olive oil;
two large balls of mozzarella cheese;

In the summer, it is better to make margarita sauce from fresh vegetables. For the sauce, we take ripe red tomatoes, preferably with dense, fleshy pulp.

To remove the skin, place the tomatoes in boiling water for one minute. Pre-cut the top to prevent it from bursting. Remove from the pan with a slotted spoon and let cool slightly.

Peel off the skin, cut out the inedible tail, and cut into slices.

Grind in a blender or using a grater.

Pour the tomato puree into a saucepan, add basil leaves washed in clean running water, salt, crushed garlic using a hand press. Place the saucepan on the stove to cook.

If the tomatoes have a strongly sour taste, you can add half a teaspoon of sugar. This will only make the sauce tastier.

Bring the puree to a boil and cook for five minutes. Don't forget to stir the mixture so it doesn't burn. Remove the finished sauce from the oven and leave to cool slightly. This sauce goes well with other dishes /meat, pasta/, so you can make more of it. Can be stored in the refrigerator for up to seven days.

Place the dough ready for rolling out on a work surface sprinkled with flour.

Roll out the flatbread for the pizza base. It is advisable to do this without a rolling pin.

The base can have any shape: square, round, oval, depending on the shape of the baking sheet. The thickness should be approximately one centimeter.

Drag the circle of dough onto the baking sheet, raising the edges for the edges.

Pour tomato sauce onto the base and spread evenly over the surface. Place some fragrant basil leaves on top.

Rub the cheese through a grater and cover the entire circle with cheese shavings.

Place the prepared raw product in a preheated oven. Bake at 200 degrees for 15-20 minutes.

Thin yeast pizza dough, prepared for future use, will save you from painful thoughts about “what to cook for dinner” quickly and not tiringly after a hard day of work, and will solve the problem of “what to treat” suddenly arriving guests. I wish everyone a bon appetit in pleasant company!

Video recipe for thin yeast pizza dough

Pizza dough with yeast: preparing thin and soft dough like in a pizzeria

Pizza is a truly universal dish that is equally popular in all corners of the world.

That is why there are so many different variations of its preparation. I already wrote a note about yeast-free pizza dough, and today I want to start a small series of several articles devoted to various methods of making dough and pizza itself, from classic recipes to homemade ones.

And it would be logically correct to continue writing about the dough. Only already yeast.

Yeast dough requires more time to prepare, but a huge army of gourmets believe that it is the classic Italian version of real pizza

We won’t argue, the main thing for us is that it tastes good.

Pizza dough with dry yeast and water: the fastest way

And first comes one of the simplest recipes with the most minimal and simple set of ingredients. Moreover, it is also the fastest and is called “safe”, i.e. does not require intermediate raising and kneading of the dough.

Ingredients for 1 large pizza with a diameter of 40 cm:

Flour - 1.5 cups with a volume of 250 ml
Warm water - 125 ml
Dry yeast - 1 tsp. (3 - 4 g)
Sugar - 1 tsp.
Salt - a pinch
Vegetable oil - 2 tbsp.

Preparation:

1. Pour half the prepared water into a deep bowl, add half a teaspoon of salt and a teaspoon of dry yeast. Stir and leave the yeast to brew. We are waiting for the “yeast cap” to appear. This will take about 10 minutes.

2. In the bowl where we start kneading the dough, add half of the prepared flour, a pinch of salt and half a teaspoon of sugar. Stir and pour out the rest of the water.

3. Add the yeast, 2 tablespoons of olive oil, and start stirring the dough with a fork.

4. After the dough has turned into a single mixture, begin adding and stirring in the remaining flour.

You need to stir in the flour little by little, literally 2 teaspoons at a time.

5. When the dough reaches the consistency where it is no longer convenient to stir it with a fork, sprinkle the table with flour, remove the dough from the bowl and continue kneading it on the table.

6. Continue kneading the dough until it stops sticking to your hands. Depending on your skill, this will take from 5 to 15 minutes.

7. Place the resulting dough in a bowl, cover with a napkin and leave it to rise in a warm place. Wait about 30 minutes until the dough doubles in volume.

Now it's ready. We take it out of the bowl and roll it out with a rolling pin to the desired dimensions.

This recipe has one feature - if you freeze the dough, then after defrosting it will no longer be so tasty. Therefore, it should only be done for immediate cooking.

Step-by-step recipe for making dough with milk

If you have milk in the refrigerator, you can use it to make a more tender dough. This method of preparing dough is called sponge dough and takes the most time because it requires intermediate kneading. But first things first.

Ingredients for 2 large pizzas:

400 g flour
200 ml milk
16 g dry yeast
2 tbsp. olive oil
1 tsp salt
1 tsp Sahara

Preparation:

1. Pour warm milk into a deep bowl (heat it in the microwave for 40 seconds at maximum power), add yeast and sugar to it.

2. Stir and wait for 10-15 minutes until a “yeast head” forms.

3. Add 1 cup of sifted flour to the yeast and mix everything thoroughly. Cover the resulting mixture with a towel and put it in a warm place for 40 minutes.

During this time, the dough should double in volume.

4. Stir the mixture (dough) again (knead) to release the formed carbon dioxide and cover the bowl for another hour.

5. After an hour, add the remaining flour to the dough and begin kneading the dough.

First, knead it in a bowl.

And when it acquires a more or less uniform structure, we transfer it to the table. Make a hole in it and pour olive oil into it and add salt.

6. Continue mixing the dough until the dough has a smooth, firm and elastic consistency.

7. Before you start cooking, you need to let the dough sit and rest for another 40 minutes. And only after that you can start rolling it out.

How to knead pizza dough with kefir yeast

Instead of milk, kefir is also quite suitable. The cooking method is the same - sponge.

Ingredients:

Flour - 3 cups (250 ml each)
Kefir - 200 ml
Sugar - 2 tsp.
Salt - 1 tsp.
Dry yeast - 4 g
Vegetable oil - 30 ml

Preparation:

1. Add salt, sugar, yeast and vegetable oil to kefir at room temperature.

2. Mix everything thoroughly, then add a glass of sifted flour.

3. And mix everything again.

4. Cover the resulting dough with a clean, dry towel and place in a warm place for 40 minutes. Then mix the dough thoroughly (to remove carbon dioxide) and leave it covered for another 40 minutes.

5. Now we begin to gradually mix flour into the dough. Add a couple of spoons and knead, add and knead.

6. Continue the procedure until the flour runs out and the dough stops sticking to your hands.

You can prepare pizza from this dough in an hour and a half.

Video recipe for making dough from live yeast in olive oil

Thin pizza dough with live (wet) yeast

And another recipe for quick preparation of thin pizza dough with live yeast.

Ingredients:

100 ml water
15 g live yeast
1 tsp Sahara
200 g flour (+ 2 tbsp for dough)
A pinch of salt
3 tbsp. vegetable oil

Preparation:

1. Pour warm water into a deep bowl, dissolve sugar in it and crumble live yeast into it.

2. Add 3 tablespoons of sifted flour and mix.

3. Cover the bowl with a towel and set it aside for 10 minutes.

4. Then add 200 g of flour, a pinch of salt and olive oil.

5. And we begin to knead the dough.

6. First with a fork, and then with your hands.

7. After 10-15 minutes of kneading, the dough is ready. It turns out soft, but does not stick to your hands.

8. Cover the dough with a towel and leave it to rise for 1 hour. After which you can start rolling out.

Well, we’ve looked at the most popular ways of preparing yeast dough for pizza, ahead of us are recipes for toppings and various options for making pizza at home.

Quick pizza dough recipe. Yeast thin dough with dry yeast like in a pizzeria

A quick pizza dough recipe will appeal to those who don’t have much time. Suitable for those who are hungry and don't want to wait. Well, or who wants to have a quick snack or during lunch break.

Pizza consists of two main components: the base - dough and the filling - sausage, mushrooms, tomatoes, cheese and other products that are available. If a pizza dressing set can consist of absolutely any ingredients (whatever you like or want at the moment), then the pizza dough is prepared almost the same way.

Which pizza dough is the best and most delicious?

Pizza dough recipe quickly. We like our pizza thin and with a crispy crust. How to bake and cook this pizza? Is pizza dough with yeast and without yeast fluffy or crispy?

I tried many variations of pizza dough recipes: with water, with milk, and without olive oil, with and without sourdough, but in the end I stayed true to the recipe, according to which the dough comes out soft on the inside, and crispy on the bottom and outside. edges, and it can be prepared in various variations.
I don't like pizza dough that tastes like bread. Let bread be bread and pizza be pizza. I like the dough thin, soft, but still crispy around the edges and on the bottom.

I don't like the idea of a "fluffy pizza crust" - that is, a two-finger-thick crust that has nothing to do with pizza. Maybe “pie dough” is more suitable. The dough, soft and elastic, is stretched onto the countertop onto a thin layer of flour or semolina (depending on tastes).

Under no circumstances should you grease a frying pan or baking sheet with oil! It’s better to put pastry paper on top or just without anything. If you use oil, the pizza dough will taste like fried oil, which you should not do.

Pizza dough recipe - How to prepare?

We believe that pizza should be oven-cooked. Of course, an oven or a frying pan on the stove will do, but on the stove there is a different aroma and taste that comes out of home.

In this article we present 2 pizza dough recipes - take any one and start “creating in the kitchen”.

The first recipe for dough in a frying pan with dry yeast

Ingredients:

Flour - 350 grams, it is better to take white regular flour
Salt - half a teaspoon
Vegetable oil - 3 tablespoons, it is better to use olive oil
Dry yeast - 2 tablespoons
Water - 250 ml.
Sugar - 1 tablespoon

Now let's start cooking - the cooking process

Pour 350 grams of flour into a large bowl or pan. Add salt and oil.
Pour 250 ml of warm water into a glass. Add 1 tablespoon of sugar, 2 tablespoons of dry yeast, stir and leave for 15 minutes until the mixture foams. Attention! If you use dry yeast, which does not dissolve in water, you won't have to do this step.
Add the resulting yeast to the mixture of flour, butter and salt.
Place the dough on a floured table and knead it for 2-3 minutes so that the dough does not stick to your hands - you should sprinkle your hands with a small amount of flour.
Place the dough in a bowl and leave to rise for about 30 minutes - don't forget to cover the top with a towel or lid.
After this time, take the dough and cut it into 2 parts.
Roll it into the shape of two balls and let them rest for 5-10 minutes.
Then roll each ball into a “patty” or thick pancake. We got 2 circles of 30 cm in diameter.
To achieve the best possible results, pizza dough should be placed in special forms, trays, baking sheets, which are sold in any supermarket. Place the dough in this mold and pull the edges up slightly, about 1 cm.
That's it, lay out the filling, grease with tomato paste, add your favorite products. As we said, this pizza dough recipe is designed for 2 pizzas with a diameter of 30 cm.

Watch the Video Recipe, although the subtitles are in Romanian, but everything is clear.

We also have a recipe for dough without yeast in 5 minutes, look here

Thin yeast dough for pizza (like in a pizzeria)

Which cook doesn’t dream of making real Italian pizza at home?

However, this does not always work out. And the main reason for failure is incorrectly prepared dough, because this is 90% of success or failure in any pizza.

Today I want to offer you a recipe for thin yeast pizza dough. It turns out crispy and tender at the same time, very similar to what is made in the best pizzerias.

One of the advantages of this yeast pizza dough is that it takes a relatively short time to prepare - in 10-15 minutes you can make a batch and calmly go about your business (or pizza topping) while it rises within 40 minutes - 1 hour.

The second plus is simple ingredients that can be found in the kitchen of every self-respecting housewife.

And finally, the third advantage is that it can be made in the evening and left in the refrigerator overnight - in the morning you can start preparing real Italian pizza.

To prepare thin yeast pizza dough we need:

1 glass (230-250 ml) – water;
1 teaspoon – yeast;
1 teaspoon – salt;
2.5 – 3 cups – flour;
2-3 tbsp. spoons - refined sunflower oil (olive oil is possible).

Recipe for thin yeast pizza dough

Pour slightly warmed water into a bowl (it should be such as to make the yeast play, but not too hot so as not to kill it. Ideal - when you try it with your finger, but it’s not hot for you).

Add a teaspoon of dry yeast to the water (this is approximately 3-4 g). Add a little flour here. Mix everything thoroughly and leave in a warm place for 5-10 minutes - the yeast should ferment.

After this, add vegetable oil, salt to the mixture and gradually mix in the flour. Thin yeast pizza dough requires approximately 2.5 cups of flour (water and flour, of course, should be measured in a glass of the same volume).

The dough for Italian pizza should be smooth, homogeneous, easy to knead with your hands, and not stick to them or surfaces.

Cover the finished dough with a towel and let it rise in a warm place for 1 hour, or maybe a little less - you need to be guided by the dough itself.

When the dough has risen, take it out and divide it into 3 parts - you get blanks for 3 pizzas. You can cook the pizza right away, or you can keep the dough in the refrigerator for another day - this is what they do in famous pizzerias and this is the dough that is considered ideal for making pizza.

Preheat the oven to maximum temperature in advance. Roll out the pizza dough very thin - the thickness should be about three millimeters.

Place it on a baking sheet, preferably covered with baking paper, foil, or, in extreme cases, simply greased with sunflower oil.

Spread with pre-prepared tomato sauce for pizza (or any other sauce to taste), add your favorite toppings, sprinkle with cheese and oregano. Bake the pizza at maximum temperature for about 5-7 minutes.

Now I don’t have the best oven in the world - a gas oven with uneven heating.

At the very bottom there is a baking sheet with salt so that the temperature is distributed at least a little more evenly, because... heating is only from the bottom and usually the bottom is on fire, and there is also a thermometer to see the temperature.

I bake pizza from thin yeast dough as follows:

I turn on the oven to warm up to maximum temperature in advance, while I roll out the dough and put in the filling - it is already heated.
I quickly put the pizza prepared for baking (so as not to lower the temperature) in a preheated oven, turn the heat to low (so that the bottom does not burn) and bake until done (baking usually takes 10 to 12 minutes).
During baking, the temperature in the oven drops by 20-30 degrees, but this does not affect the quality of the pizza.

The result is a delicious thin Italian pizza with a crispy edge, very similar to the one they prepare at the pizzeria, which is what I wish for you!

Having studied these simple recipes, you will always be fully prepared for the unexpected arrival of guests and, perhaps, even forget the way to the pizzeria, because you can now prepare incomparable homemade dough extremely quickly and with minimal effort. Baking a delicious pizza with sausage, ham, mushrooms, seafood, fish, cheese, vegetables or any other topping will take you no more than an hour (option with yeast), and sometimes - just imagine! – only 10 minutes (with kefir, mayonnaise or sour cream). It's simply impossible to go faster!

In terms of taste, this dough almost does not lose, and in some ways it even wins over the classics. The yeast-free version of pizza turns out to be more tender, soft, “fluffy” and at the same time it lacks the specific taste and aroma of yeast.

There is also an accelerated method for preparing yeast dough if you like to cook pizza with it. Its secret is simple: the yeast fungus is activated in a sweet, warm environment (in water with honey), and then flour is gradually mixed in. Everything is extremely simple - the result will please you!

How to prepare pizza dough quickly and amazingly tasty - basic principles and rules

Traditional Italian dough, which is rightfully considered the most delicious in the world, is prepared with the addition of extra virgin olive oil. Its special aroma and pleasant taste will make the pizza crispy on the outside and tender on the inside.
When adding salt to the dough, it is important to maintain proportions. If you put in too much, it won't rise because the yeast will die in too salty an environment. And if you add too little, it will stick to your palms and spread, making it difficult to achieve an elastic structure.
You can also add some spices - basil, oregano, thyme, paprika, a mixture of Provencal or Mediterranean herbs.
Knead the dough with your hands for at least 10 minutes. Then it will become soft and elastic, thanks to the gluten released from the flour.
You should not add a lot of flour at the kneading stage; it is better to sprinkle a small amount on the table and knead the dough on it. If you use too much flour, the pizza will turn out tough.
Italians claim that pizza will turn out tastier and softer if you do not roll out the dough, but carefully stretch it from the center to the edges into a thin flatbread.
The flour must be sifted - this will make the pizza more tender and airy.
For quick options for preparing dough for yeast-free pizza, thick fermented milk products are usually used - kefir, sour cream, natural yogurt.
To prevent the crust from getting soggy under too juicy filling, it should be brushed with a thin layer of olive oil before baking in the oven.
It is better not to freeze the dough for future use; pizza from it will no longer be as tasty as from a fresh portion.

Delicious instant pizza dough in the oven

Components:

high-quality flour – 500 g;
water (purified) – 300 ml;
vegetable oil – 50 ml;
fast-acting (instant) yeast – 10 g;
granulated sugar – 0.5 tsp;
salt (sea or rock) – a pinch.

How to do:

Pour warm water into a deep bowl, add salt, sugar and yeast (active!). Stir until smooth.
Pour 3-4 tablespoons of flour into the resulting liquid, mix well, breaking up any lumps.
After this, add about 35 ml of oil and stir with a whisk.
Start adding flour in small portions. When the dough becomes thick, but not stiff (like pancakes), you need to leave it at room temperature for 7-10 minutes to activate the yeast. The mass will grow in volume, and large bubbles will begin to appear on its surface.
After this, pour the remaining flour into the bowl and mix with a spoon.
When it becomes difficult to turn the spoon, place it on a cutting board. Pour the remaining oil onto the work surface and gradually stir it in. Form the dough into a ball, place it in a bowl and let rest for 20-30 minutes. After this you can bake the pizza.

Homemade pizza dough without yeast, exactly like in a pizzeria

List of required products:

granulated sugar – 1 tsp;
salt (fine or medium grind) – 1 tsp;
baking powder (baking powder) – 1 tsp;
egg – 1 pc.;
flour – 2-3 cups (how much dough will take);
filtered water – 20 ml;
vegetable oil – 1.5 tbsp. l. (approximately 20 g).

How we will cook:

Remove the egg from the shell and place in a large bowl. Add a teaspoon each of salt and sugar. Stir with a whisk or spoon until the dry substances dissolve.
Add any refined vegetable oil and stir.
Pour a glass of drinking water there. It should be warm, not hot, so that the eggs do not curl. Mix everything well.
Sift flour (2 cups) into a wide bowl or directly onto the table, in a heap. Add baking powder and mix well. Make a well in the center of the slide and gradually pour in the liquid mixture of oil, water and eggs, while stirring with a spoon or hands.
Knead the dough. If it sticks too much to your hands, add flour a little at a time (there is still 1 cup left) until it stops sticking. It is very important not to overuse flour because the pizza may turn out tough. Properly kneaded dough will be homogeneous, elastic and soft. Now you can divide it into several parts (2-3, depending on the desired diameter of the flatbread) and prepare pizza with your favorite toppings.

Just 3 ingredients, 10 minutes - and the basis of a delicious pizza is ready

Main components:

boiling water – 200 ml;
vegetable oil, deodorized – 1 tbsp. l.;
flour – 360 g.

Cooking sequence:

Pour vegetable oil into a container of suitable volume.
Boil water and add a glass (200 ml) of boiling water to the oil. Mix.
Gradually add flour in small portions (sift first) and knead the dough. Knead by hand for about 5 minutes.
Store in the main compartment of the refrigerator, wrapped in cling film.

Soft pizza dough - a quick and always successful recipe using kefir

List of required products:

kefir (fat content does not matter) – 250 ml;
high-grade wheat flour - 2.5 cups (approximately 350 g, if measured with scales);
refined sunflower or unrefined olive oil - 3 tbsp. l.;
chicken egg (category C-1) – 1 pc.;
sugar – 1 tsp. (it compensates for the acidity of kefir);
salt, soda - half a teaspoon each.

Cooking procedure:

Take a deep bowl and mix all the ingredients in it except flour. Namely: pour out the kefir (it’s better not to use cold kefir, give it time to warm up at room temperature, taking it out of the refrigerator in advance), pour in salt, sugar, soda, beat in the egg, pour out the oil. Mix with a spoon or, if more convenient, a whisk.
As soon as the liquid has mixed with the fat and the sugar and salt have dissolved, begin sifting the flour into the bowl. After adding a small portion, you need to mix immediately so that flour lumps do not appear. The main thing is not to overdo it with flour, the pizza will turn out tough and tasteless.
Sprinkle the table with a little flour and turn out the dough. Continue kneading it with your hands greased with vegetable oil. If the mixture turns out too sticky, add a little more flour.
Gather the dough, place in a bowl, cover with cling film, and let stand at room temperature for 20-30 minutes. Meanwhile, you can prepare your favorite toppings and sauce. Roll out the rested dough into a flat cake and form a pizza. Bake in the oven according to its characteristics.

Another express version of yeast-free kefir dough with butter

Components:

full-fat kefir (you can buy store-bought, but homemade is better) – 200 ml;
unsalted butter – 100 g;
high-grade wheat flour – 400 g;
egg (category CO or C-1) – 1 pc.;
baking soda – 0.5 tsp;
salt (it’s better to take sea salt, but table salt will do) – a pinch (large);
granulated sugar – 1 tbsp. l. (to balance the sour taste of kefir).

Detailed step-by-step instructions:

Melt the butter until liquid, cool to room temperature. To melt, you can use a microwave or stove - whichever is more convenient, there is no difference. Pour the oil into a container suitable for kneading. Add kefir there. By the way, it can be replaced with natural yoghurt or fermented baked milk. Homemade thick yogurt is also suitable. Add soda, granulated sugar, and a large pinch of salt to the liquids. Stir the ingredients until they combine with each other.
Then put in the egg removed from the shell and work with the whisk again.
It is better to sift the flour separately, this will make it more convenient to control the portion when adding it to the main bowl. Add it little by little into the dough, first stirring with a spoon.
When the mass becomes quite thick, begin to knead it with your hands, adding flour if necessary. The kneading should be quick - no more than 5 minutes, this is not a yeast dough that loves the warmth of your hands. After this, collect the mass, put it under film and let it rest for 5-10 minutes. Ready!

Record-breaking dough without yeast and milk for the most delicious pizza

To prepare 2 large pizzas, take:

wheat flour (highest grade) – 350-400 g;
cow's milk (pasteurized) – 150 ml;
chicken egg (category C-1) – 1 pc.;
salt – 0.25 tsp;
vegetable (preferably olive) oil – 3 tbsp. l.;
baking soda – 0.5 tsp;
vinegar 6-9% - 1 tsp.

How to knead:

Beat the eggs into a large bowl and whisk. Add milk, butter and salt, mix thoroughly.
Pour baking soda into a bowl, stir and pour in vinegar (there is no need to quench the baking soda separately). Stir again - the reaction will begin and the mixture will foam.
Sift the flour into a separate container, begin adding it to the liquid ingredients in small portions, immediately stirring with a spoon or whisk. When it becomes difficult to mix the mass, turn the dough out onto a table sprinkled with flour. Knead by hand for about 5 minutes.
Wrap the dough in a tight bag and leave at room temperature for 10-15 minutes. This time can be used to prepare the filling.
Remove the dough from the bag and add a little more flour if necessary. It will turn out elastic, soft, homogeneous. You can cut it into 2-3 pieces, roll it out, fill it with filling and bake the pizza in the oven.

Yeast pizza dough, very tasty, just like fluff (with dry yeast and honey)

Ingredients (glass – 250 ml):

wheat flour – 3 cups;
drinking water – 3 glasses;
bee honey – 1 tsp;
yeast (dry, active) – 7 g;
salt (sea or table) – 1 tsp;
olive oil – 1 tbsp. l.

Cooking method:

Heat the water a little, pour about a quarter of a glass into a separate container, dissolve the honey. Add dry instant yeast to honey water. Allow the yeast to saturate with water for 2-3 minutes and then stir until smooth. Set the yeast mixture aside. In the next 10-15 minutes, the yeast should wake up and start working. The fact that the yeast has been activated will be clear from the foamy gray cap.
Dissolve salt in the remaining water.
When a foamy “dome” appears on the yeast, sift the flour into a deep, spacious bowl and make a well in the center. Pour in the activated yeast, as well as water and salt. Then add a spoonful of unrefined olive oil.
Mix all the ingredients with a spoon, and then switch to manual kneading. You may have to add a little water (literally 2-3 tbsp), since everyone's flour is different. The dough will not stick to your hands and will be relatively stiff. Once it comes together, place it on a cutting board coated with olive oil. Grease your hands with oil and start kneading. You need to knead for at least 5, and preferably 10-12 minutes.
The dough will become elastic, soft and quite dense. Form it into a ball, put it in a bowl, cover it with a damp (not wet!) towel and put it in a warm place for 30 minutes.
Knead the mass, knead for 2-3 minutes and put it back in a warm place for 10 minutes.
This quantity will yield 3-4 pizzas - very soft, surprisingly airy and incredibly tasty.

Instant mayonnaise dough (liquid) for pizza in a frying pan

What is necessary:

wheat flour - approximately 7 tbsp. l.;
mayonnaise - about 4-5 tbsp. l.;
eggs (not very large) – 2 pcs.;
also take a little table salt, to taste;
optional - freshly ground black pepper and other spices, herbs.

Detailed recipe:

Break the eggs into a suitable container, add a little salt and spices (optional) and mix with a fork or whisk.
Sift flour into eggs - approximately 7 tbsp. l.
And add 4-5 spoons of mayonnaise: first 4 spoons, and if the mass turns out to be too thick, add 1 more spoon.
Mix everything until a homogeneous, smooth texture and relatively liquid consistency is formed.
Pour into a greased and well-heated frying pan, distribute it in an even layer along the bottom. Apply sauce on top (you can use ketchup or another) and sprinkle with the prepared filling (it’s delicious with sausage, ham, smoked meat, fried mushrooms), and grated cheese (it’s better not to skimp on the cheese). Bake the pizza over low heat, covered, until done.

Simple dough with sour cream - you can’t imagine anything tastier!

Compound:

sour cream (fat content is at your discretion, but it is advisable to take from 15% and above) – 200 g;
egg (medium-sized) – 1 pc.;
premium flour – 0.5 kg;
baking powder (or regular soda) – 0.5 tsp;
salt - a couple of small pinches.

Cooking algorithm:

Mix the salt with the egg and whisk until smooth. There is no need to beat until fluffy, the main thing is to mix the white and yolk until almost homogeneous.
Transfer the sour cream to a separate container. Add soda or baking powder (baking powder), stir and wait until the reaction occurs - the mass will begin to become bubbly and increase slightly in volume.
Gradually add all the flour to the sour cream, adding a small amount at a time. Mix well, breaking up any lumps.
Combine both mixtures. The dough with sour cream will turn out liquid, much like classic pancakes. At the same time, pizza can be cooked from it in the oven, evenly distributing it on a greased baking sheet, or in a frying pan.

Video recipe for those who like to watch rather than read

As you can see, to make delicious pizza, you don’t have to dance around the stove for half a day or wait a long time for the dough to rise. Cook quickly, with pleasure and in a good mood!

Bon appetit!

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