home → Kebabs An easy way to make pizza dough. How to make pizza at home. Step-by-step recipes. How to make homemade pizza

An easy way to make pizza dough. How to make pizza at home. Step-by-step recipes. How to make homemade pizza

Pizza, from the very moment it appeared on the culinary horizon, has been and remains one of the most favorite dishes of millions of people. It is prepared in numerous catering establishments around the world. It is also a favorite for home cooking.

Both adults and children love her equally; both meat eaters and vegetarians. It is prepared both in the homeland of its origin and in different parts of the world. Its name sounds the same in all languages, so no one needs to explain what it is.

Nowadays, it is not difficult for lovers of this dish to eat it at any time. There are special establishments where it is prepared, and there is also an almost 24-hour home delivery service for delicious baked goods. Stores also sell semi-finished products with different fillings. In order to bring it to the state of the finished product, you just need to warm it in the oven or microwave, or keep it there for a longer time.

But despite such accessibility, many still strive to cook this delicious dish at home. Firstly, it turns out cheaper, secondly, you can cook it with any filling and thirdly, and most importantly - it’s homemade, it’s homemade. Everything that is prepared with love and with your own hands always turns out tastier.

The filling plays an important role, that’s clear! And it can be different, some like the classic ones, those that are traditionally used in cooking, while others cook “in Russian”, where what is in the refrigerator is used as a filling. It’s hard to argue here, because as you know, there’s no arguing about tastes.

But what you can’t really argue with is the fact that for any baking, the most important thing is the base, that is, the dough from which the baked goods are actually prepared. If it turns out dry and tough, then no amount of filling, even the most delicious one, will save it. It is the properly prepared tasty base that makes this Italian dish truly delicious.

Therefore, special attention is always paid to its preparation. Pizza is no exception. In Italy, family cooking recipes are passed down from generation to generation, from mother to daughter. Carefully stored and used with great love and respect.

Maybe you also have the same recipes in your collection. And for those who haven’t yet, I suggest the following options.

Basically, the foundation differs in three main characteristics. It can be yeast, yeast-free and puff pastry. Within each category, there are different options regarding ingredients and cooking methods themselves. There are thin and thick varieties, which can be prepared from any of the proposed options.

Many people like to cook this way. It cooks quickly, is tasty and slightly crispy, and it is not so high in calories, as it turns out thin.

There are general basics and ingredients for its preparation, knowledge of which will allow you to prepare any dough from available products.

It is best to use the highest quality flour from durum wheat
the flour must be sifted through a sieve twice to saturate it with oxygen
corn or ground bran can be added to wheat flour
very often dried herbs are added to flour, as a rule, these are herbs that give an aromatic aroma, for example Provençal
either drinking water (maybe even mineral water with gas) or milk, some fermented milk product, or mayonnaise is added as a liquid component
eggs may or may not be added
oil, usually olive oil, preferably of the highest grade, cold pressed “Extra Virgin”. If there is no such oil, then you can use any other vegetable oil, but of the highest grade
salt, sugar, spices
baking soda or baking powder, they allow you to achieve softness. In addition, baked goods will not go stale longer during storage. Although, as a rule, there is usually nothing to store, everything is eaten much faster.
After kneading, the dough must lie down and rest for 20-30 minutes, this will make it more elastic and soft. It will be easier to roll it out.

There are recipes where a liquid foundation is prepared. In this case, she does not need to lie down. It can be used, and even recommended, immediately after mixing.

This is the dough we used to make. There are four different recipes for each season.

Well, now, let's look at the cooking options.

Thin dough with olive oil

We will need:

flour - 2 cups
boiled water - 0.5 cups
olive oil - 4 tbsp. spoons
soda - 0.5 teaspoon
salt - 1 teaspoon (or baking powder)

Preparation:

1. Sift the flour into a bowl twice. Make a depression in the middle. Pour some boiled water at room temperature into it. Add salt and olive oil.

When sifting flour, it is additionally saturated with oxygen, and the dough becomes softer and airier. This should always be done when working with flour, and when baking any flour products.

2. Mix the mixture with a spoon. Quench the soda with vinegar. Add to the total mass. Instead of soda, you can use baking powder, you will need 1 tablespoon. Add remaining water. Mix first with a spoon, then place on a table sprinkled with flour.

3. Knead elastic dough. Knead for at least 10 minutes, then cover with a damp towel. Let it brew for 20-30 minutes.

Cover it with a damp towel so that it acquires better elasticity and pliability. In addition, it will take in the missing water if necessary.

4. Then cut off a part from it, roll it out or stretch it with your hands into a layer of the desired thickness, and transfer it to a baking dish or onto a baking sheet.

5. Grease with tomato sauce or paste. Place the filling. Bake until done.

Recipe without yeast in 5 minutes

As you can see from the title of the chapter, this is a very quick, and I will also add an easy way to prepare it. In addition, it is also low-cost. And all the products can be found in every refrigerator.

We will need:

wheat flour - 5 tbsp. spoons
egg - 3 pcs
mayonnaise - 3 tbsp. spoons
salt - a pinch
vegetable oil for lubrication

Preparation:

1. Break the eggs into a bowl and beat them with a fork or whisk.

2. Add mayonnaise and salt and continue whisking. You should get a homogeneous mass.

3. Gradually add flour sifted through a sieve and mix. The dough should be quite liquid, with the consistency of thick sour cream.

4. Grease a frying pan or baking sheet with vegetable oil and pour out the resulting mass. Flatten with a spoon.

5. Lay out the filling. Bake or simmer in a frying pan.

This recipe belongs to the category, is prepared in 10 minutes, and therefore does not require an abundance of filling. Therefore, take this into account when preparing it.

Kefir dough

In fact, this option can be prepared from any fermented milk products. You can use fermented baked milk, yogurt or sour milk, natural yogurt without aromatic additives and fruit, of course. You can also add sour cream, mixed with boiled water to the consistency of kefir. But today we are cooking with kefir.

And this option turns out very tender and tasty. It just melts in your mouth, and you always want to eat baked goods made from it with some additives. So keep this in mind when you start cooking.

We will need:

flour - 2 -2.5 cups
kefir - 1 glass
egg - 1 pc.
vegetable oil - 1 tbsp. spoon
salt - a pinch
soda - 0.5 teaspoon (or baking powder 1 teaspoon)

Preparation:

1. Remove kefir from the refrigerator in advance so that it comes to room temperature. You can even keep it slightly warm. To do this, you can warm it by briefly placing it in a bowl of hot water.

2. Pour kefir into a bowl, add soda and stir. Small bubbles will appear on the surface. This is good, since the soda reacted with kefir and the dough will end up in a hole, and the finished product will be very tasty.

3. Add salt and mix.

4. Break the egg into a bowl, stir until smooth.

5. Add oil. As noted above, it is better to use extra virgin olive oil. Or any premium vegetable oil.

6. Sift the flour and add the mixture to it. Knead the dough, adding a little more sifted flour if necessary. It should turn out pretty cool.

7. Divide into two equal parts, roll each into a ball. Place in a bowl, cover with a damp towel. Let sit for 20 - 30 minutes.

8. Roll each part into a large circle.

9. Grease a baking sheet with oil. Transfer the base onto it, stretch it with your hands if necessary. Try not to make the edges too thin.

10. Place the filling and bake in the oven.

Kefir dough - recipe No. 2

But I found such an interesting recipe on the Internet.

I liked it, and so did you! I think that baking according to this recipe will certainly be delicious. Somewhat long, of course, but what can you do, because we know that “art takes time.”

Italian cooking recipe

This is a very tasty recipe that always produces delicious results. So be sure to take note of it.

We will need:

flour - 4 cups
milk - 1 glass
egg - 2 pcs.
olive oil - 2 tbsp. spoons
salt - 1 teaspoon

Preparation:

1. Break the eggs into a bowl and mix them with a fork.

2. Continuing to stir, add salt, milk and butter. The mass should be homogeneous, and no bubbles should form.

3. Sift the flour and gradually add it to the liquid component. Mix first with a spoon.

4. Then place the mixture on a floured table and knead the dough into a stiff dough, as shown.

5. Roll it into a ball, place it in a bowl and cover with a damp towel. Leave for 20-30 minutes.

6. Then divide it into pieces of the desired size, roll each one out. Place the filling on it and bake in the oven.

There are also other recipes without yeast. You can see them in another note on. And we'll move on to the next category of recipes.

Yeast pizza dough

There are also rules for preparing this option. In principle, all the rules are the same as for yeast-free, but there are also specific ones that relate only to this category.

yeast can be used either fresh or dry. Although when Italians prepare this dish at home, they try to use fresh live yeast.
if the yeast has been sitting for a long time and its expiration date has expired, then there is no need to use it, it will be of no use
all products must also be fresh
Water, milk and fermented milk products can be used as a liquid component. But it is desirable that they are slightly warm. This will make the fermentation process easier and faster, and the dough will rise faster.
It is always necessary to add a little sugar to the dough, again to improve the fermentation process
Never add more salt than the recipe calls for. Its excess slows down the fermentation process, and the dough “floats”
You can add eggs, but without eggs the base is thinner. This should be taken into account when preparing
it should infuse from 1.5 to 5 - 6 hours
it should not be too tight, this will make the pizza tough
aromatic herbs and fresh herbs can be added to it
you need to knead the finished dough thoroughly until it begins to move away from your hands
When forming the base, many Italians do not use a rolling pin. They stretch it with their hands
if you are preparing a thin version of the workpiece, then you do not need to overload it with filling
Before adding the filling, coat the base with oil. In this case, the filling will not stick to the base and will not allow it to get wet.
so that the edges of the finished product acquire a pleasant golden hue, they need to be greased with oil
To make it crispy, it should be baked at a temperature of 200 -220 degrees
To prevent it from becoming too dry, it should not be left in the oven

If you have an extra piece left, it can be stored in the refrigerator for up to 3 days. To do this, you need to wrap it in cling film.

Both fluffy and thin pizzas are prepared using the yeast method. Let's look at some recipes.

The simplest yeast dough

We will need:

wheat flour - 500 gr
fresh yeast - 20 g (or dry instant yeast - 12 g bag)
olive oil - 1 - 2 tbsp. spoons
sugar - 1 teaspoon
salt - 0.5 tsp
warm water - 1 glass

Preparation:

1. Pour half the warm water into a bowl and stir the sugar in it, then dissolve the yeast. Add half of the sifted flour. Stir until smooth and place in a warm place for 15-20 minutes.

2. Add salt to the remaining flour and mix. Gradually add flour to the dough. Knead. Add more flour if necessary. To prevent the dough from sticking to your hands, you can grease them with vegetable oil or sprinkle them with flour.

3. Place it in a warm place for 1-1.5 hours, covering it with a damp towel. After the time has passed, knead it and divide it into pieces. Place one part in the mold, stretching it with your hands to create the desired shape. Usually they try to make it thinner in the middle, and thicker, with sides, at the edges. It will be convenient to put the filling into such a base.

Brush the top with olive oil.

This is a very important moment of preparation - the surface of the base will not get soggy when it comes into contact with the juicy filling, it will bake well and the pizza will turn out especially tasty and tender!

4. Grease with sauce and add filling. Bake until done.

Delicious yeast dough

I suggest watching a video where you can see not only the entire cooking process, but also learn some secrets.

With this recipe, the pizza always turns out tender and tasty.

Thin yeast dough for pizza with milk

This is a variant of butter dough, which also finds its use in cooking.

We will need:

flour - 500 gr
milk - 1 glass
olive oil - 2 tbsp. spoons
fresh yeast - 10 g (dry 5 - 6 g)
egg - 2 pcs
sugar - 1 teaspoon
salt - 0.5 tsp

Preparation:

1. First, let's prepare the dough. To do this, we will need to have warm milk, which we will need to pour over the prepared yeast. For a better fermentation process, add sugar to the mixture.

2. Let stand for 15 - 20 minutes until the mixture becomes “live” and a foam cap appears on its surface.

3. Sift the flour twice into a bowl or onto the table in a heap. Make a funnel-shaped depression in the center.

4. Pour the dough into it, add salt, olive oil and the remaining milk. Mix carefully. Then knead.

5. Place the resulting mass in a bowl, cover with a towel and place in a warm place for an hour to an hour and a half, until it rises and approximately doubles in volume.

6. Then divide the mass into 2 - 3 parts, form a base and place it on a greased baking sheet.

7. Place the filling and bake until done.

To prevent the dough from drying out at the edges, they should be left minimal and greased with butter. Grease the rest of the base with olive oil and the sauce. Then add the filling.

Yeast base for fluffy pizza

Many products are baked thin, and they have their fans. But I know people who simply do not recognize such food. They believe that a flour product should be fluffy. And that's why this recipe is for them.

We will need:

wheat flour - 2 cups
warm water - 200 ml
dry yeast - 6 g (a little more than half a bag)
olive oil - 5 ml
sugar - 0.5 tsp
salt - a pinch

Preparation:

1. Dissolve yeast in half of warm water. Add sugar and let stand for 15 - 20 minutes. During this time, the fermentation process should begin.

2. Meanwhile, sift the flour into a bowl twice.

3. Make a depression in the center. Stir salt in the remaining water and pour into the well. Add olive oil and shake lightly with a fork.

4. Pour in the dough that has arrived at that time, stir with a fork or spoon in a circular motion, gradually grabbing and mixing in the flour.

5. Then continue kneading the dough with your hands.

6. Grease a large bowl or pan with oil and place the resulting mass into it. Cover with a towel and leave for 2 - 3 hours. During this time it will double in volume.

7. Knead the dough. Transfer to a greased baking sheet and stretch it into shape.

8. Post the filling. Bake until done.

Recipe like in a pizzeria

I would like to offer a classic recipe for making Margherita pizza dough. Perhaps this is the most common variety in the world. And its base is used to prepare many other varieties.

We will need (for 2 servings):

flour - 250 gr
warm water - 250 ml
fresh yeast - 10 g (or 1/3 of a small packet of dry yeast)
sugar - a pinch
salt - a pinch
olive oil - for greasing

Preparation:

1. First, let's prepare the dough. To do this, mix yeast, sugar and 2 tablespoons of warm water. Add 2 tbsp. tablespoons of flour and place in a warm place for 20-30 minutes.

2. After the time is up, sift the remaining flour twice, the last time on the table in the form of a slide.

3. Make a small depression in the middle. Pour the dough into it, add salt and half a glass of warm water. Knead.

4. Knead until it stops sticking to your hands. This usually takes 10 - 15 minutes.

5. Place the prepared mass in a large bowl and cover it with a towel. Place in a warm place for 1 hour. During this time, if fresh yeast was used, the mass should double in volume.

6. Grease a baking sheet with oil. Divide the risen dough into two parts. Form a base, place the filling on it and bake until done.

Let me remind you that the traditional Margarita is filled with tomatoes, mozzarella and Parmesan cheese, olive oil and fresh basil leaves.

And again I want to send you to mine. There I have a very interesting recipe from the world famous chef Jamie Oliver. The good thing about this recipe is that you can make the dough in advance, freeze it in the freezer, and then use it as needed.

Puff pastry

In addition to the above recipes, the dough can also be puff pastry, which in turn can also be made with yeast or without yeast. People often ask which one is better to use for this? And there is no clear opinion on that question - as many people, so many opinions!

Basically, it is prepared from ready-made store-bought analogues. Since preparing it at home is far from a quick process. And when there is a pack of ready-made ones in the refrigerator, you can bake it quite quickly.

Let's figure out what the difference is between yeast and yeast-free puff pastry.

There are a lot of layers in yeast-free - up to 140 pieces, with oil between them. Because of this, it is softer, but also very high in calories.

In yeast, there are much fewer layers, about 30. Therefore, it is somewhat dry and not so greasy. But it rises more strongly during baking, and it cannot be otherwise, because it contains yeast.

Therefore, the yeast version is used to prepare sweet fillings, and the yeast-free version for savory ones.

That's what the experts say. But they often cook without even knowing these features. Since it can be difficult to determine by taste which of them was used in preparation.

There are some simple rules for preparing flour products from puff pastry.

It should be defrosted at room temperature or in the refrigerator
Under no circumstances should you defrost it in the microwave, otherwise the butter in the layers will melt ahead of time and the baked goods will not rise, and the dough will lose its structure and tear. And the finished products will not be tasty.
When baking pizza or other products, do not open the oven door and make sure it is closed tightly.
When baking, it is important to maintain time. If the products brown too much, this will give them a bitter, unpleasant taste.
Pizza should usually be baked on the second rack from the bottom so that it is well baked on the bottom and does not brown too much on top.

Sometimes it is also prepared from shortcrust pastry. Especially its sweet versions. I will not describe these recipes here, since a good article on this topic has already been written on this topic. Therefore, if you are interested, then follow the link and there you will find

And that’s probably all for today. I hope that you will find today's article useful and thanks to it you will always be able to prepare any dough for a delicious Italian dish.

And for those who are preparing it today...

Bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Delicious pizza is always a good option for a meal for a feast, especially in a situation where guests are on the doorstep. It is important that the dough is thin, but soft, like in Italian pizzerias. The ideal recipe for thin pizza dough consists of a minimum amount of ingredients, the crust is prepared in a matter of minutes, and the filling can be very varied.

Yeast-free recipe with milk

Time: 15 minutes.
Number of servings: 10.
Difficulty: easy.

A quick thin pizza recipe that's ready in just 15 minutes. Olive oil is traditionally used for preparation.

Ingredients:

flour – 700 g;
milk – 200 ml;
olive oil – 40 ml;
salt - a large pinch.

Cooking method:

Make a mound of flour, stir in olive oil.
Mix milk with salt, gradually add to flour.
Knead a homogeneous elastic dough; it should be soft and not stick to your hands.
Form a thin pizza base and place the toppings on top.

Thin pizza dough with dry yeast

Time: 2 hours.
Number of servings: 8.
Difficulty: medium.

A small amount of dry yeast in the dough will ensure minimal rise, while the cake will be soft, easy to bite and cut with a knife. It is better to dissolve yeast in warm water.

Ingredients:

flour – 400 g;
water – 200 ml;
olive oil – 60 ml;
sugar – 10 g;
salt – 5 g;
dry yeast – 5 g.

Cooking method:

First, place the dough: pour warm water into the bottom of a small bowl, add sugar, salt, yeast and one tablespoon of flour.
After 10-15 minutes, the yeast should ferment and a characteristic foam will appear.
Pour the remaining flour into a larger bowl, add salt, olive oil, pour in the dough and knead the dough.
Form a ball, grease it with oil, wrap it in cling film and leave it in a warm place for an hour or until it has tripled in size, then you can begin to form a thin pizza.
It is recommended to bake the cake at 250°C.

On kefir

Time: 2 hours.
Number of servings: 8.
Difficulty: medium.

The density of the cake depends on the fat content of kefir. The higher the fat content, the denser the dough will be. This recipe uses a light fermented milk product with a fat content of only 1%.

Ingredients:

flour – 500 g;
kefir – 240 ml;
butter – 100 g;
baking powder – 5 g;
salt - a pinch.

Cooking method:

Sift the flour through a fine sieve.
Cut the cold butter into cubes with a sharp knife and let it thaw a little at room temperature.
Add the butter to the flour and mix the ingredients using a mixer.
Mix kefir with salt and baking powder.
Pour the kefir mixture into the flour and butter and start kneading the dough with a spoon.
Transfer the dough to a table sprinkled with flour, knead the dough well, it should be tight and elastic.
Form into a ball, return to the bowl, cover with a kitchen towel, put on the refrigerator shelf for an hour, the chilled dough will roll out better.
Then transfer the workpiece again to the table with flour, roll out the layer, coat it with yolk if desired and lay out the filling for a thin pizza.

Recipe like in a pizzeria

Time: 30 minutes.
Number of servings: 6.
Difficulty: easy.

A simple recipe for thin pizza dough will not take much time to prepare, but it is important to let the dough cool well. Roll out the cake as thin as possible, hoping that it will rise during baking.

Ingredients:

flour – 330 g;
water – 170 ml;
vegetable oil – 10 ml;
salt – 5 g;
dry active yeast – 1 g.

Cooking method:

Sift the flour, make a funnel, add the yeast.
Add oil and water in small portions, fold the edges of the flour into the center, the dough should form a lump, add salt.
Knead for about 10 minutes.
Roll into a ball, place in a clean, airtight container with a lid, and place on the refrigerator shelf.
When forming the crust, it is better not to roll out this thin pizza dough, but to stretch it.
It is recommended to use the preparation within 24 hours.

How to make delicious and easy pizza dough at home? Yeast or without yeast, with water, milk or kefir? Pizza dough recipes are as varied as the pizza itself. Pizza lovers give preference to one recipe or another depending on their culinary preferences, but at the same time everyone wants their homemade pizza, like in an Italian pizzeria, thin and soft, or vice versa with a crispy crust.

DoughVed has collected for you 11 of the best pizza dough recipes for every taste. We are sure that everyone will find a simple and tasty way to prepare dough for the most popular Italian dish to their liking, learn how to bake delicious pizza and how to make pizza dough correctly.

The national Italian dish is pizza, which is an open pie or flatbread with various fillings, primarily tomatoes and mozzarella cheese. The term “pizza” first appears in texts of the 20th century, although the ancestors of pizza - flatbread with cheese - existed in Ancient Greek cuisine.

The invention of modern pizza is attributed to Naples cooks of the late 18th and early 19th centuries. Since then, hundreds, if not thousands, of ways to make pizza and dough have been invented. Today we will talk about 4 yeast and 7 yeast-free dough recipes, the intricacies and secrets of making homemade pizza like in an Italian pizzeria, and we will also tell you how you can freeze the remaining dough for future use.

How to make dough for homemade pizza: preparation rules

Which dough to choose for making pizza at home? The classic Italian version and the simplest pizza dough is a yeast base on water without eggs, but it is not at all necessary to adhere to the traditional technique. In home cooking, pizza dough is prepared without yeast, with kefir, milk or sour cream, with mayonnaise or even beer. Make fluffy, crispy pizza dough or thin and soft, like in a pizzeria - decide for yourself.

Read:– three recipes for fluffy and soft puff pastry pizza.

Regardless of which recipe you choose, the pizza dough should be springy and soft during kneading (unless, of course, it is a liquid dough), pliable and easy to handle. If you add too much flour during kneading so that it does not stick to your hands, the desired consistency will disappear.

DoughVed advises. The best way out in this situation is not to add flour when kneading, but to lubricate your hands with vegetable oil.

When it comes to actually baking real Italian pizza, the two most important conditions are high temperature and minimal toppings. It’s not for nothing that Italian pizzaiolo masters prepare pizza in special wood-burning ovens. In a traditional Pompeian oven, the temperature is so high that it cooks pizza in just 90 seconds.

Avid pizza lovers should consider purchasing a special wood-burning or gas pizza oven - such an oven will have to be installed in the backyard of a country or private house - or consider purchasing a portable electric mini-oven, which is suitable for indoor use, including in an apartment.

If you don't have an oven, preheat the oven to maximum, the higher the temperature, the better. For example, at 260 o C in just 5-10 minutes, at 220 o C - in 10-15 minutes. For the same reason, place a baking sheet or a special stone for baking pizza in the oven in advance so that it has time to warm up, and transfer the pizza to an already hot surface.

The more toppings on the pizza, the longer the cooking time, the wetter the finished baked goods will be - not at all the result that you would like to achieve from making homemade pizza. Limit yourself to a thin layer of your favorite filling and a small amount of good cheese.

Yeast pizza dough quick

10 minutes to prepare

5 minutes to prepare

270 kcal per 100 g

A classic recipe for instant yeast pizza dough with step-by-step photographs.

From the specified amount of ingredients, approximately 450-500 g of finished dough is obtained, which is enough to bake one large pizza or two medium pizzas with a diameter of about 25 cm.

Yeast pizza dough can be frozen and stored in the freezer for up to three months.

Ingredients

dry instant yeast – 1 tsp;
warm water (not hot) - three quarters of a glass;
wheat flour – 2 cups;
salt – 1.5 tsp.

Preparation

Let's prepare the necessary ingredients: yeast, warm water, flour and salt. Dissolve the yeast in water: pour water into the mixing bowl or large bowl, sprinkle the yeast evenly into the water and leave until it dissolves.
Add flour and salt to the water with yeast, stir with a rubber spatula. At this point the dough should begin to clump together into mealy clumps.
Knead using a dough mixer or by hand on a floured cutting board for 5-8 minutes, until the dough forms a smooth, slightly sticky ball that springs back when pressed with a finger. If the dough sticks too much to the dough mixer bowl or hands, add a little more flour, but no more than 1 tbsp. at a time.
Option 1: We make pizza right away. If time is limited, use quick yeast pizza dough immediately after kneading. The finished baked goods will be thin, with a crispy base.
Option 2: Let the dough rise. If we plan to make pizza on the same day, and we have free time, grease a bowl with vegetable oil, put the dough there, cover with cling film and leave to increase in volume at room temperature for 1-1.5 hours.
Option 3: make the base in advance. If we bake pizza in the next few days, cover the bowl with the dough and put it in the refrigerator. If you have time, you can let the dough rise for at least half an hour before putting it in the refrigerator, although you can skip this step.
If the dough was in the refrigerator, take it out and let it warm to room temperature. Meanwhile, preheat the oven as high as possible. Place a pizza stone or a thick baking tray with low sides in the lower third part of the oven.
Divide the dough in half, roll out or level each half into a circle with a diameter of approximately 25 cm. Transfer to baking paper, cover with a quarter cup of sauce, cheese and filling to taste. Carefully transfer the pizza to a baking sheet or stone and bake until golden brown and the cheese is melted. Baking time depends on the oven temperature and how thin or thick the base is rolled out.
Cool the pizza slightly and serve immediately. Cover the other half of the dough with sauce, cheese and filling and place in the oven.

Thin and soft pizza dough just like in a pizzeria

Pizza dough, soft and thin, like in a pizzeria, is prepared with yeast, but has a number of subtleties of preparation. For this recipe, you should always use only premium wheat flour, with a high content, which gives the dough its soft texture.

A quicker option is to let the dough rise in a warm place for half an hour, although the ideal solution is to put it in the refrigerator for 12-24 hours or even more. This method slows down the fermentation of the dough, and the thin and soft pizza base turns out much tastier.

From the specified amount of products one pizza with a diameter of 30-35 cm is obtained.

Ingredients

warm water (about 45 o C) – two-thirds of a glass;
sugar – 1 tsp;
dry instant yeast or raw (pressed) - 1 tsp. without slide;
wheat flour - 1 cup and three quarters;
salt – 0.5 tsp;
olive oil;
corn starch – 1 tbsp.

Preparation

In a small bowl, combine sugar and warm water. Stir until the sugar dissolves. Sprinkle the yeast evenly over the surface of the water, mix and leave for 5-10 minutes until foam forms.
Place flour and salt in a medium bowl. Pour in water with yeast. Stir until a soft dough forms.
Transfer to a floured surface and knead for 5 minutes or until the dough is smooth and elastic. If necessary, add 1 tbsp. flour at a time.
Form into a ball and place in a greased bowl, turning several times to coat the dough completely with oil. Cover the bowl with a towel or cling film and leave warm until doubled in volume, about 30 minutes, or in the refrigerator for at least 12-24 hours.
Place the dough on a floured work surface and knead for 2 minutes. Using your palms, flatten it into a disk approximately 18 cm in diameter. Leave for 2-3 minutes.
We stretch the base a little more with our hands, and again leave it alone for 2-3 minutes. We repeat the procedure several times until the base has a diameter of 30-35 cm.
Grease a baking dish of suitable size with oil and sprinkle with starch. Spread the sauce and filling onto the base and carefully transfer it into the pan. Bake on the lower rack of the oven at high temperature until done.

Don't add too much sauce - real pizzeria pizza shouldn't be soggy.

Authentic Italian Pizza Dough Recipe

Strictly speaking, almost every yeast pizza dough is Italian, although pizza is prepared differently in each region of Italy. For example, the thin base for Naples pizza consists only of high-protein wheat flour, yeast, salt and water. The most popular Naples pizza is Margherita with San Marzano tomatoes and mozzarella cheese.

Traditional Sicilian pizza is usually quite thick and square-shaped, like a focaccia, topped with onions, anchovies, tomatoes and herbs, as well as caciocavallo or toma cheese.

TestoVed offers another recipe for Italian pizza dough at home: thanks to the presence of olive oil, such dough does not need to be left for fermentation for a long time; pizza can be baked within 10 minutes after mixing all the ingredients.

Ingredients

warm water (45 o C) – 1 glass;
sugar – 1 tbsp;
dry yeast – 2 tsp. with a slide;
olive oil – 3 tbsp;
salt – 1 tsp;
wheat flour - 2.5 cups.

Preparation

Stir sugar and yeast in warm water until completely dissolved. Add olive oil and salt and mix again.
Start mixing in the flour in small portions. Stir until completely homogeneous. Leave for 10 minutes.
Meanwhile, preheat the oven. Lubricate your fingers with olive oil and use your hands to smooth the dough into the desired shape. Add sauce and favorite toppings.
Carefully transfer the pizza preparation to the stone and bake in a hot oven until the filling is ready. Cool slightly and serve.

From this amount of ingredients you can prepare two medium round pizzas with a diameter of 30 cm.

Pizza dough without yeast: recipe in 5 minutes

This is the simplest pizza dough without yeast: the 5-minute recipe contains only 5 ingredients - flour, baking powder, salt, milk, butter. The dough does not need to be left to settle; just mix all the ingredients and you can start baking.

Ingredients

wheat flour - 2 cups and a quarter;
baking powder – 1 tsp;
salt - a quarter tsp;
milk – 1 glass;
butter at room temperature – 50 g.

Preparation

Preheat the oven to 220 o C. Prepare a baking tray or stone.
In a large bowl, mix all ingredients. Mix using a dough mixer at low speed or stir with a spatula until the dough begins to form a ball.
Sprinkle flour on a cutting board and rolling pin. Place the dough on the board and form it into a ball with your hands. Using a rolling pin, roll out the cake to the desired thickness.
Apply sauce and filling, bake at 220 o C for 12-15 minutes. Remove from the oven, cool for a couple of minutes and serve the pizza.

The recipe for pizza dough without yeast in 5 minutes is perfect for preparing a delicious and quick dinner in a hurry: aromatic homemade pizza will be completely ready in just 15 minutes. It is also better to use a simple filling; sausage and cheese are ideal.

Kefir pizza dough recipe without yeast

Yeast-free pizza dough with kefir in the oven is another great alternative to the classic recipe. It is prepared simply and quickly, it turns out very tasty and soft inside and with a beautiful golden crust on top, no worse than yeast.

Ingredients

kefir – 140 ml (half a glass);
wheat flour – 200 g (one and two thirds cup);
salt – 0.5 tsp;
soda – 0.5 tsp;
olive oil – 2 tsp.

Preparation

Mix kefir, flour, salt, soda and butter in a bowl until smooth.
Knead the soft dough for several minutes. If it sticks too much to your hands, add 1 tbsp. flour at a time or grease your palms with vegetable oil. If the dough turns out too dense, add 1 tsp. kefir or water.
Grease a bowl with vegetable oil, place the dough in it, close and let stand for 45 minutes. Shortly before the end of the specified time, prepare the filling and preheat the oven.
Roll out or level the dough, coat with sauce, cover with filling and bake for 15 minutes at 220 o C. Serve hot pizza immediately.

Mozzarella cheese goes best with kefir dough.

Delicious and quick pizza dough

Very tasty and quick pizza dough without yeast can be prepared using natural yogurt without additives. Absolutely any filling, salty or sweet, is suitable for such a base - the pizza always turns out amazingly tasty, the main thing is not to forget to add baking powder to the dough.

Ingredients

wheat flour – 1-1.5 cups;
baking powder - 1.5 tsp;
salt - three quarters tsp;
natural yogurt – 1 glass.

Preparation

Combine and mix the dry ingredients - flour, baking powder and salt.
In the bowl of a dough mixer, mix the bulk ingredients with yogurt. Mix until smooth, scraping down the sides of the bowl as necessary. Knead the dough at medium-high speed.
Alternative: Combine all ingredients in a bowl and stir with a spatula until smooth. Knead on a generously floured board for 5-8 minutes.
If necessary, if the yogurt is very thick, add another half cup of flour in small portions. The dough should be slightly sticky to the touch, but not stick to your hands.
We level the base with our hands to the size of the mold, and top with the sauce and filling. Bake in a hot oven at 220 o C for 10-12 minutes (adjust the cooking time depending on the filling used).

The finished dough is enough to bake two medium pizzas or one very large open pie. In the absence of natural yogurt, it can be replaced with sour cream or thick fatty kefir.

Pizza dough with milk without yeast

The difference between this recipe for pizza dough with milk and without yeast is that it contains eggs and olive oil. These two ingredients give the yeast-free pizza dough with milk the necessary elasticity and pliability. The base is prepared very quickly - you just need to mix all the necessary ingredients.

Ingredients

wheat flour - one and a half cups;
baking powder – 1 tsp;
salt - a pinch;
chicken egg – 1 pc.;
olive oil – 2 tbsp;
milk - half a glass.

Preparation

In a large bowl, mix flour, baking powder and salt. Make a depression in the center.
In a separate bowl, whisk the egg, olive oil and milk until smooth. Pour into the recess in the bulk ingredients. Stir until a soft dough is obtained.
Transfer to a floured surface and knead with your hands until the dough is smooth and elastic. Using your hands, level out the size of the baking dish.
Spread the sauce and filling onto the resulting crust and bake in a well-heated oven until cooked. Cool for a couple of minutes and immediately serve the hot pizza to the table.

Baking powder is required in the recipe, although it can be replaced with 0.5 tsp. pre-slaked baking soda.

Recipe for thin pizza dough without yeast

Thin pizza dough without yeast on water is prepared quickly and from the most accessible ingredients - flour, water, baking powder, salt and olive oil (the latter can be replaced with vegetable oil). If you don’t have yeast, milk or kefir at home, this recipe for delicious and thin dough will help you prepare delicious homemade Italian-style pizza in a matter of minutes.

Ingredients

wheat flour – 2.5 cups (350 g);
baking powder – 2.5-3 tsp;
salt – 1 tsp;
olive oil – 1 tbsp;
water – 0.75-1 glass (170-220 ml).

Preparation

In a bowl, mix dry ingredients: flour, baking powder and salt. Add olive oil and three quarters of a glass of water. Stir until the mixture forms a ball.
If the dough is too dense, add another quarter glass of water - it should be soft and non-sticky.
Knead with your hands on a floured work surface for 3-4 minutes.
We level the base with our hands into the desired shape, lay out the sauce, cheese and filling. Bake in an oven preheated to 220°C for 10-15 minutes or until done.

From this amount of dough you can bake two thin medium-sized pizzas (about 35 cm in diameter). For an original taste, you can mix garlic powder, dried basil or a mixture of Italian herbs before mixing with flour.

Instant pizza dough

Instant pizza dough is another way to whip up homemade pizza. A quick batter for pizza is prepared using kefir, sour cream, milk and even mayonnaise; it does not need to be kneaded by hand or left for 2 hours before baking.

Ingredients

wheat flour – 1 cup;
Provençal herbs - a quarter tsp;
chicken eggs – 2 pcs.;
milk - two thirds of a glass;
salt - a quarter tsp.

Preparation

Combine flour, dried herbs, eggs, milk and salt. Mix thoroughly until smooth.
Grease a baking tray and dust with flour. Pour the batter into the pan and spread it evenly with a spoon.
We bake the pizza base in an oven preheated to 200 o C.
We take out the base and put sauce, cheese to taste and your favorite filling on it. Bake with the filling for another 15 minutes at 200°C.

From this batter you can bake a very tasty pizza measuring approximately 20x30 cm in the oven, or cook it. Ideal fillings are minced meat or salami.

Sour cream pizza dough

Pizza dough with sour cream without yeast is good because the recipe does not use any baking powder or chicken eggs - only sour cream, butter, flour and a little salt. All the ingredients just need to be mixed and kneaded, and you can immediately bake a delicious pizza.

Ingredients

butter – 150 g;
sour cream – 1 glass;
wheat flour – 2.5 cups;
salt - a pinch.

Preparation

Melt the butter and cool slightly. Mix melted butter, sour cream and salt.
We begin to add flour in small portions, mixing thoroughly each time. The dough should be soft, slightly oily, and not sticky to your hands. Don't add too much flour or it will become tough.
Divide the dough in half if making two small pizzas. Knead each half with your hands, sprinkle with a small amount of flour, and form into a ball.
We flatten both balls into two pizza bases, grease them with sauce, lay out the cheese and the desired toppings. Bake in a well-heated oven until done.

From this amount of sour cream, butter, flour and salt, you can make two small pizzas or one large one. Please note that the more toppings you use for the base, the longer the homemade pizza will bake in the oven.

Recipe for pizza dough in a bread machine

Yeast pizza dough in a bread machine is probably the easiest way to make a classic Italian base. The bread machine will do all the work of kneading the dough for you. Panasonic, Redmond and Mulinex make the whole process of making pizza at home much easier, LG and Kenwood do just as well.

DoughVed advises. The names of the required programs may differ from model to model: carefully read the instructions for your bread maker.

Ingredients for 500 g dough

water - two thirds of a glass;
vegetable oil – 4 tsp;
salt – 0.5 tsp;
bread or wheat flour - 2 cups;
dry instant yeast - 1.5 tsp;
corn starch – 1 tbsp.

Proportions for 700 g dough

water – 1 glass;
olive or vegetable oil – 2 tbsp;
salt - three quarters tsp;
bread flour or wheat flour - 3 cups;
dry yeast – 2 tsp;
corn starch – 1 tbsp.

Preparation

Add water, vegetable oil, salt, flour and yeast to the bread machine bowl in the order indicated or as recommended by the bread machine manufacturer in the included instructions.
We set the bread machine to the “Pizza” (Panasonic, Mulinex, Kenwood) or “Dough” (Redmond, LG) mode. The required program may have a different name, depending on the model of the bread machine: “Pizza dough”, “Yeast dough”.
When the bread machine has completed the program, remove the dough and knead it lightly on a floured surface. For each pizza, grease the pan and sprinkle with starch. Place the dough into the pan and cover with fillings to taste.
Bake for 15-20 minutes at 220°C or until the base is golden brown and the cheese begins to melt and form bubbles.

A 500g recipe can make 1-2 pizzas, depending on the desired thickness and diameter. The 700g recipe is enough to make three pizzas, just like in a medium-sized Italian pizzeria.

It’s very easy to diversify the classic yeast pizza dough in a bread machine:

Whole grain: Follow the recipe above, but replace half the flour with whole wheat flour. Try using mushrooms, hard cheese and cervelat or bacon as fillings.
Italian with basil and parmesan: Add 3 tbsp to the bread machine. grated parmesan and 1 tsp. dried basil along with flour. Pairs well with green bell peppers, purple onions, tomatoes and mozzarella.
Mexican style: Mix 2-3 tbsp with flour. corn starch and 1 tbsp. Mexican spice mix, and also omit the salt from the recipe. Top with spicy tomato sauce, browned ground beef, onions, bell peppers and cheddar cheese.

How to freeze dough

Many pizza dough recipes are designed to make two or even three open pies - this is quite convenient, but not always suitable for a small family. To avoid eating the same pizza for a week in a row, you can freeze the dough.

You can freeze absolutely any dough, with the exception of liquid dough - yeast dough must first be allowed to rise, and then divided into portions sufficient to prepare 1 pizza. Such preparations can be stored in the freezer for up to three months - on the eve of the day of preparation, transfer one portion from the freezer to the refrigerator and leave overnight.

What you will need

fully prepared dough (if it is yeast, you need to let it rise first) in any quantity;
olive oil;
parchment or baking paper;
bags for freezing food.

Instructions

Knead the dough according to the chosen recipe. Form into separate balls, large enough to make 1 pizza.
Place on paper (this is optional, but it’s easier to work with) and cover each ball with a thin layer of olive oil on all sides.
Place the ball in a freezer bag, close the plastic zipper and release all the air from the bag. Place in the freezer and store for no more than three months.

Before use, just place one bag in the refrigerator for 12 hours, then remove the dough from the bag and leave to warm up at room temperature for half an hour.

Friends, we hope we helped you decide how to prepare pizza dough no worse than in an Italian pizzeria. Share your recipes, reviews and new culinary ideas in the comments!

It's quite difficult to meet a person who doesn't like pizza. The thing is that such a simple dish can be a delicious option for a snack and variety in your daily diet. This Italian delicacy can become a real lifesaver when guests are already on the doorstep.

Some housewives prefer pizza from a pizzeria, fearing the troublesome work in the kitchen. But if you remember the basic nuances of preparing delicious homemade pizza, then you will easily pamper yourself and your loved ones with many options for this yummy.

The main thing in the article

Homemade pizza dough recipe without yeast

There is a misconception that only the toppings affect the final taste of pizza. Putting the same ingredients on a pizza with a different dough will result in completely different dishes. It is this flavor accent that can be added to the dough, which will certainly affect the final result.

The easiest pizza dough is yeast-free dough. This cooking option is used by chefs from the homeland of pizza – Italy. This type of dough takes much less time to bake than yeast dough, and the flatbread acquires a light, crispy texture.

Recipes for thin dough for homemade pizza

The recipe for “your” most delicious pizza dough can only be determined by trying many of its varieties.

Pizza dough with milk

Components:

1 tbsp wheat flour
1 egg
1/4 cup warm milk
1 tbsp sunflower oil
0.5 tsp salt.

Preparation:

Combine salt and flour.
In a separate container, smooth out the eggs, milk and butter.
Then gradually pour the liquid egg mixture into the flour, stirring continuously.
When the dough reaches a sticky consistency, start kneading it, adding flour if necessary.
The dough should become smooth, place it in a bowl and cover with a clean cloth for about ten minutes.
Roll out the dough thin using a rolling pin. To do this, sprinkle the table with flour in advance.

Pizza dough using olive oil

Ingredients:

1 tbsp wheat flour
1/4 cup warm water
2 tbsp olive oil
0.5 tbsp baking powder or regular soda
0.5 tsp salt.

Preparation:

Sift the flour through a sieve and combine with all the dry ingredients.
Gradually add water, and then olive oil.
Knead the dough until elastic. This will take about ten minutes.
Form the dough into a ball and then roll it out to the desired size.

There are a huge number of yeast-free dough options. This can be the most delicate dough, kneaded with sour cream or with the addition of cottage cheese. You can add airiness to the dough by adding fermented milk products, beer, or mineral water.

Pizza dough like in a pizzeria

In a pizzeria, pizza dough is crispy and thinly rolled out, but at home, on the contrary, it is often fluffy. But what if you want to make pizza at home, like in a pizzeria? Today's ovens are in no way inferior to the professional units that food industry establishments are equipped with. Therefore, it comes down to the most important thing - the test.

So, the main points for preparing thin dough:

Proper rolling out plays an important role in preparing thin dough. The basis for the dough is yeast, and its components can vary depending on the availability of such in the housewife’s kitchen arsenal.

To get classic pizza, stock up on:

slightly warmed water – 200 ml
dry yeast – 1.5 tsp
granulated sugar – 1.5 tsp
salt – 0.5 tsp
flour - 300 gr
vegetable oil 2 tbsp

Make a dough. To do this, in a separate container, mix yeast, sugar, salt and dissolve a tablespoon of flour in warm water.
Cover the dough with a clean towel and leave to rise for 20-30 minutes. The fermentation process will begin, and the emulsion of the ingredients will become foam. This will be the signal to start kneading.
In a separate bowl, add all the remaining ingredients to the dough and knead the dough. The main thing is not to “fill” the dough with flour too much; it should turn out elastic, but not tight, and not stick to your hands.
The number of ingredients in the recipe is calculated for two thin pizzas. The most important moment has come - roll out the thin dough. Divide it into two parts and roll it out using a rolling pin.

In the homeland of pizza - Italy, the dough for its base is not rolled out with a rolling pin, it is formed with finger bones, and rolled many times on the palms. This makes it thin in the middle and thicker at the edges.

When the final thickness of the dough suits you, brush its surface with sauce and start making the filling.

How to make homemade pizza?

Choosing pizza toppings is very easy, because there are a huge number of varieties. This can be meat, seafood, mushrooms, as well as vegetables for vegetarian pizza. You can safely experiment in this matter, because no matter what combination of ingredients you choose, it is quite difficult to spoil the pizza. This dish will turn out delicious even for housewives with little culinary experience. Here is one of the many options for this delicious delicacy.

Pizza “Homemade”

Required Products:

flour – 300 g
eggs – 1 pc.
milk - 0.5 tbsp
butter – 1 tbsp
salt - a pinch
ketchup or tomato sauce - 1/4 pack
mayonnaise – 1/4 pack
smoked sausage – 250 g
canned cucumbers - 2 pcs.
hard cheese - 150 g
seasonings to taste

Mix the dough: first beat the eggs, add salt and flour to slightly warm milk.
Knead the dough thoroughly, then roll out with a rolling pin to the desired thickness, depending on whether you want thick or thin dough. Preheat the oven to 180°C.
In the meantime, make the filling, cut all the products chosen for it. Mix ketchup with mayonnaise, add your favorite spices to this mixture. Brush the dough with the sauce and place the filling on it.
Place the pizza in the oven; cooking time varies depending on the degree of readiness of the dough. The approximate baking time is 20 minutes, but everyone’s oven is different, and the thickness of the dough will play an important role. So once your pizza is browned, remove it from the oven, sprinkle it with cheese and put it back in for a few more minutes. Once the cheese has melted, you can serve the dish.

Homemade pizza recipe with step-by-step photos

Pizza dough consists of:

0.5 cups slightly warmed milk
1/3 tsp salt
ground black pepper - to taste
1-2 tbsp sunflower or olive oil
1 tbsp flour (a little more if it turns out runny)
0.75 packets of dry yeast

Cooking steps:

In a separate bowl, first mix the flour and yeast thoroughly.
Pour milk with vegetable oil into another bowl, add salt and pepper.
Combine dry ingredients with liquid and prepare dough.
The dough should be a little sticky; don't add too much flour. In this recipe the dough should be like this.
Leave the dough to rise, covered with a towel. This process will take about an hour.
Once the dough has increased in size, knead it a little with your hands on a floured surface.

Carefully transfer the dough into the baking pan and use your hands to spread it over the entire surface. The dough will be quite liquid for this dish, so you won’t be able to roll it out with a rolling pin.

Brush the surface of the dough with a little oil.
The first layer of filling will be tomatoes, then sausages, and grated hard cheese.

Place the pizza pan in the oven, preheated to 180°C for half an hour.

The result is a delicious pizza with a crispy soft dough. Consolidation!

This pizza can be varied not only with sausage, but also with eggs, olives, herbs, mushrooms, canned pineapples, garlic, and even herring.

Pizza with sausage and cheese at home with photo

It is pizza, which includes sausage and cheese, that is the most commonly prepared. It turns out delicious using any type of dough, but each prepared dish will be filled with its own unique flavor notes.

Smoked sausages are often used, so the pizza turns out with some spice, but boiled sausage is also suitable. You can also combine sausage varieties, add mushrooms, chicken or olives.

What is the secret to making pizza with sausage and cheese?

This recipe is an example of a pizza with four main ingredients: yeast dough, tomato sauce, hard smoked sausage and hard cheese.

For the test you need:

400 g flour
150 ml water
1 egg
5 g yeast
salt, sugar
1 tbsp vegetable oil

First, make the dough by stirring yeast and sugar in slightly warmed water, add about half the flour. The dough should rise for about 20 minutes.
After the dough forms a foamy cap, add salt with the egg and the remaining flour, knead the dough.
At the very end of kneading, brush the dough with vegetable oil and give it a smooth structure. Leave the dough to rise for at least an hour, and ideally two hours, it should have increased significantly in volume.
After the specified time, sprinkle the surface with flour and thoroughly knead the dough again, roll it out into a flat cake to fit the size of the baking pan (which you have greased in advance), and transfer it there.

For the filling you need:

250 g sausages
100 g hard cheese
tomatoes
50 g butter

Cut the sausage and tomatoes into rings, grate the cheese on a coarse grater.
Grease the dough with butter at room temperature, and place the filling in the following order: sausage, tomatoes, hard cheese. To add some spice to the pizza, add grated garlic after the tomatoes.
Heat the oven to 200°C and bake the pizza for 30 minutes.
Garnish the finished dish with a sprig of herbs and serve on a round dish.

Homemade pizza: the most delicious recipes

Pizza with seafood

Test composition:

200 g premium flour
0.5 tbsp heated water
0.5 tbsp dry yeast
1.5 tsp sugar
0.75 tsp salt
2 tbsp olive oil

The filling consists of:

250 g shrimp (you can add other seafood)
100 g hard cheese
5 tomatoes
0.5 tsp dried oregano
0.5 tsp dried basil
olive oil
salt, pepper

Sift the flour and knead the dough, initially preparing the dough. The technology of this process is described a little higher.
Meanwhile, start preparing the sauce. Peel half the tomato from the skin and seeds, pass through a meat grinder or puree in a blender. Add olive oil and dry herbs to them, add salt.
When the dough increases in size, roll out a layer of about half a centimeter, brush with sauce and place in a preheated oven for five minutes.
Thaw and peel the shrimp. Place the filling on the base: shrimp, cheese, tomatoes, cut into rings. Salt, pepper, sprinkle with olive oil.
Place the pizza in the oven for another ten minutes and season with dry basil.

Pizza in the oven: quick recipes

To prepare delicious pizza dough, you can use the recipes given earlier. For example, rolled out yeast dough can be stored in the freezer so that you don’t have to waste time kneading it at the right time. If you are a busy person, you can purchase ready-made dough in the supermarket, the range of which is growing every day. And don’t worry, no one will consider you a bad housewife, because in choosing just such a test, you will show resourcefulness and creativity.

The main thing in preparing pizza is to take into account the taste preferences of those who will try it, and they are different for everyone. Therefore, below we have selected a variety of filling variations to satisfy any taste preferences.

Quick pizza in a frying pan with photo

One-minute pizza in a frying pan

Required ingredients for pizza:

ham – 300 g
tomatoes – 2 pcs.
hard cheese – 100 g
2 tbsp mayonnaise
4 tbsp sour cream
1 large egg
7 tbsp flour

Pizza preparation technology that will not take more than ten minutes:

Knead the pizza dough, it should be liquid. First, combine mayonnaise, sour cream and eggs, and then add flour.
Grease a frying pan with oil and pour the dough into it.
Cut the ham into large slices and place evenly throughout the dough.
Place tomatoes cut into rings and grated cheese on top.
Place the pan on the stove and cover with a lid, cook for about ten minutes. The readiness of the dish is determined by the melted cheese and golden brown dough, which easily leaves the pan.

In order for the pizza to bake evenly, pour a not very thick layer of dough into the pan.

That's all ready, enjoy the incredible aroma and taste of pizza!

Easy and quick video recipes for homemade pizza

Try a wide variety of pizza preparation options to find out exactly which ones you like the most! Bon appetit!

Real pizza can be made at home, and you can make great pizza dough at home. Homemade pizza dough must meet the main criterion for pizza dough: it must be elastic so that you can stretch it well with your hands and end up with a thin crust. How to make pizza dough correctly? - you ask. Well, let's look at how to prepare pizza dough quickly and correctly. The pizza dough recipe is considered even more important than the pizza topping recipe. Delicious pizza dough is the key to delicious pizza. It is very important that it turns out thin Pizza dough. A thin pizza dough recipe traditionally includes yeast. But you can also make pizza dough without yeast. The recipe for pizza dough without yeast uses traditional yeast-free dough products as a starter. To do this, prepare pizza dough with kefir and pizza dough with milk. Quick and easy pizza dough can be made with dry instant yeast. Even if you don't have much experience working with dough, you can probably make simple pizza dough. After all, to make it you need flour, water, salt, sugar, yeast and butter. Ideally, yeast pizza dough is prepared from a mixture of regular and durum flour, but our regular flour is also suitable. At the same time, many people usually strive to prepare pizza dough quickly. Indeed, quick pizza dough can be prepared in about 20 minutes. We recommend taking your time to get good pizza dough. Just spend 10-15 minutes more. Firstly, to make it work Pizza dough thin, you need to mix it well. This is the whole secret of how to make pizza dough: knead it for about 10 minutes until it becomes elastic and does not tear, so that you, like a real pizzaiolo, can stretch it with your hands to the size of the future pizza. The recipe for Italian pizza dough recommends letting it sit for 20 minutes, during which time the flour will swell and the yeast will begin to sparkle. As a result, your homemade pizza dough will not tear, which is very important for making delicious thin pizza dough. In addition, the dough for Italian pizza must be prepared with the addition of olive oil. If you still have questions, watch how to make pizza dough with photo instructions. Follow the recipe step by step and you will have real pizza dough. The photo recipe will help those who are still on good terms with the dough. And don't be afraid that you will end up with dry pizza dough; real pizza shouldn't be wet. However, some people like their pizza dough to be fluffy and runny. Liquid pizza dough is often prepared with kefir or sour cream, flour is sifted so that it is saturated with oxygen, soda is quenched with vinegar. The result is a fluffy batter that is poured into a baking dish.

The answer to the question of how to cook will be similar. Pizza dough in a bread maker. Everything is even simpler here, since the main thing is to put the dough ingredients in the correct sequence, the machine will do the rest for you.

This is interesting: