Pizza in the oven with margarine. Yeast and non-yeast dough (recipes). Preparation of dough without yeast for pizza step by step
Every inhabitant of our planet seems to gulp at the word “pizza.” It seems that the dish is terribly 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 filling is another matter. It may consist of one component - for example, cheese (several types). But it can consist of ten, or even fifteen items.
We won't make pizza with toppings, just dough. But, nevertheless, we will advise you on what you can do 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 (Pepperoni pizza is popular). 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, or even a whole ocean. Here you need your imagination to work well. Cooks often combine seemingly incompatible ingredients. The end result is masterpieces 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:
- Do not prepare a lot of sauce, as a medium-sized pizza often requires no more than three tablespoons;
- The consistency of the sauce should be like cream, not sour cream. If the sauce is liquid, the dough will become soggy and bake for a long time, and the filling will already be “overcooked” at this time;
- It is better to decorate pizza with greens just before serving, since fresh sheets will most likely dry out in a hot oven;
- If the dough is prepared with yeast, it needs to be provided with all the conditions for fast, active and proper growth: warmth, good mood and absence of drafts/wind;
- When purchasing yeast, we strongly recommend that you only buy yeast that you are already familiar with. It often happens that new brands make a low-quality product that is impossible to work with;
- Of course, yeast that is packaged can show its activity even after years. But still, there is an expiration date for someone, right? Yeast shelf life is 30 days;
- The better the flour, the fluffier the dough will be after baking. Ideal - premium flour;
- You should not use cold kefir with yeast. Its temperature will slow down the yeast. Remember that they love warmth;
- It is recommended to use all products at the same temperature. To do this, you just need to first take everything out of the refrigerator. An exception is if the recipe indicates that a particular product needs to be heated or, conversely, used cold;
- If there is no kefir in the house, you can replace it with sour milk.
Knowing all the secrets of good, correct and tasty pizza, consider that you have all the trump cards. You can start with the recipes themselves.
Yeast-free pizza dough with kefir
Cooking time
calorie content per 100 grams
Kefir perfectly raises the dough, completely replacing yeast. Moreover, soda helps him 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 with kefir
This recipe is a double whammy! As you know, kefir raises the dough well, and if you combine it with yeast... Just imagine how fluffy, soft and aromatic the dough will be under the juicy filling.
How long is it - 1 hour and 15 minutes.
What is the calorie content - 322 calories.
How to cook:
- Heat the kefir until warm and pour it into a bowl;
- Add sugar and salt, stir until the crystals are completely dissolved;
- Next, pour in the oil and mix again;
- Pour in the yeast and dilute it thoroughly so that not a single whole grain remains;
- And last but not least, add the flour through a sieve;
- Add it in parts, kneading the dough with your hands each time;
- When you have a smooth, elastic dough that does not stick to your hands, place it in a bowl, cover and do not touch for an hour;
- After time, the mass can be rolled out and decorated with your favorite filling.
Tip: only tear the kefir until it is warm, since hot kefir will kill the yeast.
Recipe for pizza dough with kefir and yeast (sponge method)
When the dough is prepared on dough, there is always confidence that it will rise. As a result, the baked goods will be tasty, fluffy and aromatic.
How long is it - 1 hour and 25 minutes.
What is the calorie content - 218 calories.
How to cook:
- Heat the water so that it is warm, but not hot;
- Pour water into a bowl, add sugar and use a whisk to dissolve all the crystals;
- When the sugar has completely dissolved, add the yeast and dissolve it in the same way;
- Leave the mixture to rest for fifteen minutes so that the dough rises;
- When the mass has risen up, pour in kefir;
- Beat the mixture thoroughly again with a whisk;
- Add flour one spoon at a time, passing it through a sieve;
- Bring the dough to the consistency of thick sour cream;
- Continuing to add flour through the sieve, knead the dough with your hands;
- When it begins to move away from the walls and stops sticking to your hands, add oil;
- When the dough has completely absorbed the oil, cover it and leave to rest for one hour;
- After the time has passed, knead the dough and roll it out.
Tip: To prevent the pizza from sticking to the baking sheet, line it with parchment paper.
Creamy pizza dough with kefir and margarine
Thanks to margarine, the dough will give off a creamy aroma, and after baking it can even drive you crazy with its aroma.
How much time - 25 minutes.
What is the calorie content - 294 calories.
How to cook:
- Cut the margarine into cubes and pour them into a small saucepan;
- Place the saucepan on the stove and bring the margarine to a liquid state;
- After this, wait until the temperature of the product reaches room temperature;
- Next, combine margarine with kefir and mix well;
- Beat in the eggs, add salt and now beat the mass, breaking through the dense yolks with a whisk;
- Now, right above the mixture, quench the soda with vinegar and let it drain to the rest of the ingredients;
- Add flour in parts, passing it through a sieve;
- Knead into a smooth, elastic dough that does not stick to your hands or the sides of the bowl;
- Roll out the dough into a layer, cover it with the prepared filling and bake until done.
Tip: Before you bake the pizza, you can brush the edges with olive oil to prevent them from drying out.
If you like experiments, then you will like the advice about sauces. Remember that you can lubricate the base not only with ketchup or ketchup with mayonnaise. You can use hummus, cream cheese, pesto, or at least a classic Italian pizza sauce based on tomatoes, Parmesan and basil.
If you bake one round pizza and one square one (about the same size), you can make the following from them: cut the round one in half and place the halves on both sides of the square one. The result is a heart that can be served at the holiday 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 it’s lunch, your family will be only too happy to dine on a hearty and juicy pizza. If it’s evening, then this is the best dinner you can imagine. Pour everyone another glass of soda and you will be a real American family. If it’s already night, then... Don’t let that stop you.
Kefir pizza dough.
Ingredients:
kefir (or sour milk) – 2 cups;
wheat flour – 6 cups;
margarine – 200 g;
baking soda – 1 tsp.
Recipe:
1. Grate the frozen margarine on a coarse grater in a bowl.
2. Pour soda into kefir and mix.
3. Pour the kefir-soda mixture into the margarine and add flour.
4. Knead the dough, transfer it to a plastic container with a lid or bag and place it in the refrigerator for 2 hours.
5. While the dough is in the refrigerator, prepare the filling: grate cheese, cut meat, olives, tomatoes, bell peppers, etc.
6. Take out the dough, divide it in half and level the first part with your hands directly on a pre-greased baking sheet.
7. Then lay out the filling and place the baking sheet with pizza in the preheated oven for 15-20 minutes.
That's it, the first kefir dough pizza is ready, and you can start on the second one or put the leftovers in the freezer and cook a little later. This doesn’t happen with us, because the first one is eaten very quickly, and we have to bake both pizzas at once. I don’t add salt to this kefir pizza dough; it’s not needed in this case.
Pizza dough without yeast
Ingredients:
wheat flour – about 1 kg;
sour cream – 2 tbsp. l.;
margarine – 150 g (or vegetable oil – 2-3 tbsp.);
chicken eggs – 2 pcs.;
baking soda – 1 tsp;
granulated sugar – 1 tsp;
salt.
Recipe:
1. Melt margarine, dissolve soda in sour cream.
2. In a bowl, mix the cooled margarine, beaten eggs, granulated sugar, a pinch of salt and sour cream with soda.
3. Gradually, in small portions, add flour and knead the dough; it should not be very hard and elastic.
4. Cover it with a napkin and leave for 10-15 minutes to proof.
5. After this, roll out the cake to the desired size and lay out the filling.
If there is too much dough for one time, you can wrap it in cling film and then place it in the freezer. Then you can use it to bake not only pizza, but also chicken pot, pie with fish (for example, carp), cabbage, etc.
Yeast pizza dough
Ingredients:
wheat flour – 1 kg;
milk or water – 500 g;
granulated sugar – 50 g;
vegetable oil – 100 g;
dry yeast – 11 g (1 sachet);
salt.
Recipe:
1. Pour warm milk into a bowl and stir in yeast, granulated sugar, butter; salt
2. Pour in flour, knead the dough, cover it with a napkin. Leave for 15-20 minutes.
3. Preheat the oven to 180°C-200°C.
4. Roll out the dough with a rolling pin into a thin, uniform layer and place on a greased baking sheet or round pan.
5. Then grease with ketchup, mayonnaise, white sauce, etc., lay out the filling. We bend the edges slightly or leave them straight.
6. Let it sit for a while (10 minutes) and put it in the oven. Bake until done, about 15 minutes.
7. Remove from the oven, cut into portions, place on a platter and serve immediately hot to the table.
Even in summer, few people will refuse hot pizza, especially in combination with cold ones - compote, cocktail, juice - and in winter with warming drinks (for example, mulled wine).
The basis of any pizza, of course, is the dough, and the taste qualities of this flour product largely depend on how tasty and fluffy it turns out. No matter how tasty and varied the filling for your pizza may be, if the base “doesn’t come out”, then it will have the same taste.
Many housewives do not dare to prepare the base themselves and prefer to purchase it in the store in the form of ready-made sheets of a raw, completely ready-to-use product. In fact, making your own yeast pizza dough is not that difficult.
Of course, the process of preparing it yourself will take more time than simply laying out a store-bought sheet product on a baking sheet and filling it with filling, but the result is worth the time and labor!
Nuances of preparation
Like any other thing, preparing regular yeast or puff pastry dough requires knowledge of some nuances. This will help you get a quality pizza base and prevent wasted food.
So, in order for everything to work out for you, you need:
- so that the base contains a minimum of ingredients, it must be flour, salt, water and yeast. Therefore, if your recipe for yeast dough contains any other ingredients, especially butter, mayonnaise or sour cream, you should use it to prepare yeast dough only if it has already been tested by someone and really “works”;
- The yeast must “come to life” during cooking, so it needs to be allowed to stand for some time in a warm place. A sign that the yeast is ready for further use is the appearance of bubbles. After this has happened, you can begin to slowly add flour and knead the soft dough;
- it must be kneaded slowly and extremely carefully until the period of stickiness passes. Typically this process takes about ten minutes. The moment the dough is ready can be felt by its condition - it becomes soft, smooth and elastic.
Following these simple rules will help you prepare an excellent yeast base.
There are many recipes for pizza made with yeast dough, straight dough or margarine, let’s look at the most popular ones.
Regular yeast base recipe
To prepare the yeast base you will need the following ingredients:
- warm water – 0.3 l;
- 0.5 kg of first grade wheat flour;
- kitchen salt – 2 tbsp. l;
- 1 tsp sugar;
- yeast (can be dry) – 1/2 tbsp. l.
The water needs to be slightly heated, pour 0.1 liter into a small container and dissolve the yeast and sugar in the water. Next, cover the container with cling film and place in a warm place until the yeast begins to “foam.” Meanwhile, you need to sift the flour and mix it with salt. When the yeast is suitable, you can begin the kneading process.
Flour must be added in small portions to the sugar and yeast solution with constant stirring; if necessary, flour can be added so that the dough acquires the desired elasticity. After the mass has stopped sticking to your hands and its surface has become smooth, you need to form the mass into a ball.
Then place the ball in a bowl, cover with a damp towel and place in a warm place for an hour and a half. After the time has expired, the finished dough is thoroughly kneaded again and divided into portions, from which the pizza base is subsequently formed.
Puff pastry recipe
Making pizza from puff pastry without yeast will not take you as much time as it might seem at first glance.
To prepare it you will need:
- flour – 0.4 kg;
- margarine – 40 g;
- warm water – 0.3 l;
- salt – 1 tsp.
Sift the flour into a mound, make a hole in the center, pour it into cold water and salt and carefully combine the flour and water using a knife. After this, knead a stiff, homogeneous dough without lumps, form a ball, place in a bowl and put in the cold for 1.5-2 hours. In the meantime, you need to soften the margarine, form a rectangular block out of it and place in the cold again.
After the allotted time has passed, take out a ball and roll it out into a rectangle and place a margarine stick in the center (the area should be twice as large as the margarine stick).
Next, the margarine is covered with two layers of dough and rolled out as thin as possible, then sprinkled with flour, folded in four and rolled out again. After this, you need to fold it in four again and put it in the cold for an hour. After this, it will be ready to make delicious pizza.
I wonder why this happens: you try one pizza and can’t tear yourself away, but when you eat a piece of another, it’s not at all as if there’s something missing in it. What really is the secret of delicious pizza? Do you think in the filling? You are wrong, it’s all about the test and only about it. To make the pizza truly tasty, you need to properly prepare the dough, which can be varied in its recipe, but it is this dough that will influence the final result of the dish you prepare.
The simplest version of the dough is without yeast. It is without their presence that the dough turns out thin and crispy. By the way, this is exactly the recipe that Italians use. Any housewife can prepare pizza dough without yeast at home without any problems. The main advantage of this pizza dough is that it bakes much faster than yeast dough, which means it will take you much less time to prepare the pizza than usual.
It can be simple unleavened, with sour cream, butter or with the addition of cottage cheese. Pizza dough with sour cream turns out tender and crumbly, and with the addition of cottage cheese it turns out soft and airy. You can also prepare pizza dough without yeast using kefir, beer or mineral water. Each type of pizza dough has its own individual taste. Arguing about which dough is better is just a waste of time. It is much easier to prepare each of the dough recipes we offer in turn and choose the one that suits your taste and liking.
Pizza dough with milk “For Italian pizza”
Ingredients:
2 stacks wheat flour,
2 eggs,
½ cup warm milk,
2 tbsp. vegetable oil,
1 tsp salt.
Preparation:
Mix flour and salt in a bowl. In a separate bowl, mix eggs, milk and vegetable oil until smooth. Gradually, in small portions, stirring constantly, pour the egg-milk mixture into the flour. The flour should completely absorb the liquid and you should end up with a homogeneous sticky mass. Start kneading this mass with your hands, periodically sprinkling it and your hands with flour. The dough will be soft, elastic and smooth. Roll it into a ball, wrap it in a damp towel and leave for 15 minutes. When the time is up, sprinkle the table with flour and roll out the dough as thin as possible.
Pizza dough with olive oil
Ingredients:
2 stacks sifted flour,
½ cup boiled, lukewarm water,
4 tbsp. olive oil,
1 tbsp. baking powder for dough,
1 tsp sea salt.
Preparation:
Add salt and baking powder to the sifted flour and mix. Then pour in water first, then olive oil. Knead the dough for 10 minutes until elastic. Roll the finished dough into a ball. Separate the amount of dough you need from it and stretch it on the table with your hands to the required size, and then transfer it to a baking sheet.
Fresh dough with mineral water
Ingredients:
3 stacks sifted flour,
1 stack mineral water,
1 tbsp. Sahara,
½ tsp. soda,
½ tsp. salt.
Preparation:
Combine all dry ingredients right on the kitchen counter: flour, salt, sugar and soda. Make a slide with a small hole in it and, while stirring, add water in portions. Knead elastic dough. Next, tear off a piece of the size you need from the finished dough and, after rolling it out on a floured surface, transfer it to a mold or onto a baking sheet and spread out the filling.
Pizza dough without yeast and eggs
Ingredients:
1.5 stack. flour,
½ cup low-fat kefir,
⅓ stack. olive or any other vegetable oil,
2 tbsp. Sahara,
1 tsp salt,
½ tsp. soda
Preparation:
Mix kefir with soda and leave for 10 minutes. Sift the flour. Add vegetable oil, salt, sugar to kefir and soda and mix. After this, begin, constantly kneading, gradually introducing flour into the dough. This must be done until the dough begins to stick well from your hands; it should be soft and elastic. After the dough is kneaded, cover it with cling film and place it in the refrigerator for 30 minutes.
Pizza dough without yeast using whey
Ingredients:
4 stacks flour,
1 stack whey,
3 tbsp. vegetable oil,
1 tsp salt,
½ tsp. soda
Preparation:
Pour the whey into a deep bowl, add 1 cup. flour, salt and soda and mix well until smooth. Then add vegetable oil and mix again. After this, add the rest of the flour in small portions, carefully mixing each new portion. Gradually you will get a well-stretched dough. Divide it into parts. Lubricating your hands with oil, stretch the piece of dough you need into a circle shape directly on a roasting pan or baking sheet, and put the remaining parts of the dough in the freezer until the next time.
Beer pizza dough
Ingredients:
1.5 stack. flour,
280 ml beer,
2 pinches of salt.
Preparation:
Mix flour and beer and salt the resulting dough. Cover it with a towel and leave for 30 minutes in a dry and warm place. Then knead it a little with your hands and leave it for 15 minutes again. The dough should not be very thick.
Pizza dough with sour cream
Ingredients:
flour - how much dough will take,
2 eggs,
3 tbsp. sour cream,
150 g margarine,
1 tsp Sahara,
½ tsp. soda,
salt - to taste.
Preparation:
In a separate container, beat eggs with salt and sugar, add sour cream and soda to them and mix. Add melted margarine to the egg mixture and mix everything thoroughly again. Then slowly add flour to the total mass and knead into an elastic dough. Cover it with a towel and leave for 10 minutes. Then roll out the dough so that it turns into a shortbread.
Pizza dough with baking powder
Ingredients:
300 g flour,
100 ml water,
4 tbsp. vegetable oil,
1 tsp baking powder for dough,
½ tsp. salt.
Preparation:
Sift the flour 2-3 times. After this, mix the flour with baking powder and salt, pour in vegetable oil and water, which is best added in small portions - 2-3 tbsp. Knead the dough until it stops sticking to your hands. Roll the finished dough into a ball, cover with a napkin and leave for 1.5 hours.
Dough with sour cream and mayonnaise
Ingredients:
2 stacks flour,
5 tbsp. sour cream,
5 tbsp. low-fat mayonnaise,
1 egg.
Preparation:
Mix egg, sour cream and mayonnaise in a mixer. Then gradually add flour and do not stop kneading. The dough should ultimately resemble thick sour cream. Carefully and evenly pour it into an even layer into a greased deep pan. After that, having distributed the filling, you can cook the pizza in a frying pan.
Yeast-free pizza dough with melted butter
Ingredients:
2 stacks flour,
½ cup ghee,
1 egg,
1 tsp Sahara,
1 tsp baking powder for dough.
Preparation:
Heat ghee, stir salt and sugar in it. Then add baking powder, separately beaten egg and mix well. After this, add the sifted flour in parts and knead until a fairly soft dough is obtained. Cover the finished dough with a linen napkin moistened with water for literally 10 minutes and leave for a while. Next, roll it out and sprinkle it with flour.
Pizza dough without yeast on yogurt
Ingredients:
8 tbsp. flour,
1 egg,
100 g softened margarine,
100 g natural yogurt,
½ tsp. soda
Preparation:
Dissolve baking soda in yogurt. Add egg, margarine and flour to the prepared mixture. Stir the resulting mass using a mixer. If the dough turns out too liquid, add more flour. Place the finished dough in the refrigerator for 30 minutes. Sift a little flour onto a board, place the dough on it and roll it in a little flour (this will prevent the dough from sticking to your hands while rolling it out). Shape the dough into the desired shape.
Pizza dough with mayonnaise and kefir without yeast
Ingredients:
2 stacks flour,
300 ml kefir,
2 tbsp. mayonnaise,
½ tsp. soda,
½ tsp. salt.
Preparation:
Beat the egg into the prepared container, add salt and soda to it, mix the resulting mixture well until smooth. Next, add kefir and mayonnaise. Slowly add the sifted flour. The finished dough should have a consistency similar to pancake batter - not too thick and not too runny. Once you have the dough at the desired consistency, place it in a baking pan so that it is smooth and without any lumps. Place the filling.
Kefir dough
Ingredients:
500 g flour,
1 egg,
100 ml kefir,
20 g vegetable oil,
1 tsp soda,
a pinch of salt.
Preparation:
Mix half the flour with salt. Beat the eggs into a thin foam and pour into the dough. Add 10 ml of vegetable oil there, add flour and knead the dough. Add remaining vegetable oil if necessary. If the dough turns out liquid, add a little more flour. Let the finished dough rest for 15-20 minutes before rolling out. To prevent the dough from sticking to your hands when rolling, grease them with vegetable oil.
Pizza dough without yeast with cognac and butter
Ingredients:
500 g flour,
150 ml kefir,
10 g butter,
2 tbsp. cognac,
1 tbsp. Sahara,
1 tsp soda,
½ tsp. salt.
Preparation:
Sift the flour into a large bowl, folding it into mounds. Make a small depression in it, put softened margarine, then add sugar, soda, salt and pour in cognac. Knead a homogeneous dough, shape it into a ball and leave it like that for 1 hour. Then knead and roll out again.
Dough “Like in a pizzeria”
Ingredients:
2 stacks flour,
2 eggs,
2 tbsp. vegetable oil (olive oil is possible),
⅓ tsp soda,
salt.
Preparation:
Break the eggs into a bowl, add salt and beat. In a separate container, mix sour cream and soda, add to beaten eggs and mix well. Then add flour and vegetable oil and knead the dough, it should look like thick sour cream. Let the finished dough rest for 20 minutes. After the time has passed, start forming the pizza, having previously greased your hands and baking sheet with vegetable oil.
Dough “Easy as Easy”
Ingredients:
4 tbsp. flour,
1 egg,
2 tbsp. mayonnaise,
¼ tsp. soda
Preparation:
Mix mayonnaise and egg until smooth. Add flour and soda to it and knead the dough. Form the resulting dough into a ball and roll it out into a flat cake 2 mm thick (it sticks a little to your hands, but you can still roll it out). Bake in the oven at 180ºC for 10 minutes. The pizza will be thin with a golden brown crust.
Curd dough for pizza
Ingredients:
1 stack flour,
125 g low-fat cottage cheese,
3 tbsp. olive oil,
1 egg,
1 tsp salt.
Preparation:
Add egg, salt, vegetable oil to the cottage cheese and mix well with a mixer. Sift flour onto the resulting mass and knead the dough until it becomes elastic. Then roll it out and place it on a baking sheet. Bake for 10 minutes, then add the prepared toppings and bake the pizza until done.
Puff pastry for pizza without yeast
Ingredients:
2 stacks flour,
¼ cup water,
200 g butter,
1 tsp Sahara,
a pinch of salt,
citric acid - to taste.
Preparation:
Put the butter into the flour and, mixing it with the flour, chop it into small pieces. Then add the remaining ingredients to this mixture and mix well. Roll out the finished dough, fold it several times and place it in the refrigerator to cool. After a while, take it out and start making pizza.
Chopped puff pastry for pizza
Ingredients:
2 stacks flour,
150 ml water,
300 g butter or margarine,
1 egg,
1 tsp lemon juice,
½ tsp. salt.
Preparation:
Sift the flour, add chilled butter, cut into small pieces, and chop finely with a knife. Make a well in the flour and butter, pour salted water into it, add the egg, lemon juice and quickly knead the dough. Roll the finished dough into a ball, cover with a napkin and put in a cool place. Before baking, roll out the dough 2-3 times and fold into 3-4 layers.
Pizza dough recipe from D. Oliver
Ingredients:
3 tbsp. flour,
3 tbsp. mayonnaise,
a pinch of salt with a drop of vinegar.
Preparation:
Combine all ingredients and knead the dough. It should have a consistency similar to pancake batter. Bake the resulting pizza base for 10 minutes, and then put the filling on it and cook for another 10 minutes.
Pizza dough with basil and black pepper
Ingredients:
2 stacks flour,
⅓ stack. vegetable oil,
⅔ stack. milk,
2 tsp baking powder,
a pinch of salt, basil and ground black pepper.
Preparation:
Mix all ingredients in a bowl with your hands until smooth (the dough should be elastic and slightly tight). Roll out the finished dough and prick it in several places with a fork. Use the toppings of your choice to make pizza.
Try, experiment, and you will certainly be able to not only appreciate pizza dough without yeast, but also prepare your own absolutely irresistible pizza.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
