Thin pizza. Thin pizza dough recipe: preparation

Pizza dough. 16 different recipes!

Pizza itself was born as a food for the poor, or rather, not food at all. Thin flatbreads made from very simple test used by bakers to check oven temperatures. They were then given to the poor as industrial waste.

Therefore, the first pizzas were very simple - cheese, basil and, as they say, whatever God sends. Tomatoes appeared in Italy only in the 17th century and since then have become an indispensable component of the dish.

There are only two classic pizzas in the Italian understanding - this is “Margherita”, unloved by our snobs for its simplicity, and even more so simple pizza“Marinaro.”

The first consists of three components - mozzarella cheese, tomatoes and basil (products of the colors of the Italian flag).

The second, which is also called fishermen’s pizza, is not fish at all, as one might conclude from the name. Fishermen were not moneyed people at all. Therefore, a real “Marinaro” has even fewer ingredients than a “Margarita” - the same minus the cheese.

Popular and expensive

Currently, all the pizzas we offer can be divided into “folk” and “expensive”.

The former are distinguished by a thicker crust (classic pizza should not have a crust thicker than five millimeters) and a simple filling - sausage or frankfurters, onions, mushrooms, ketchup or mayonnaise to taste.

Expensive pizzas that are as close as possible to the original Italian recipe, served in special restaurants and can include a wide variety of fillings. The most expensive pizzas are those with seafood.

No ketchup

Every September in Naples, Italy, the international Pizzafest festival is held, which brings together the best pizza masters from all over the world.

The fact is that pizza and pizzerias are purely Neapolitan know-how. At the beginning of the 20th century, pizza spread throughout Italy. And after World War II, Italian immigrants carried the traditions around the world.

It is probably impossible to imagine a country where there are no pizzerias now. And in each country, chefs adapted pizza recipes to local taste traditions.

For example, the practice of cooking pizza with ketchup and mayonnaise came from the USA. In Italy itself, this is not accepted; Italians generally believe that ketchup and mayonnaise completely ruin the taste of the dish. Pizza in Italy is usually eaten for lunch or dinner.

And now - the recipes -

Yeast dough

You will need: 2 cups of flour, 2 tablespoons of softened margarine, 1 tablespoon of sour cream or yogurt, 1 egg, 1 packet of dry yeast, 1/3 cup of water, salt on the tip of a knife, ground black pepper, a pinch of oregano.

Dissolve yeast in warm water. Sift the flour into a bowl, add margarine, sour cream, egg, salt, pepper, oregano, mint and water with yeast. Knead the dough. Knead well and cover with a napkin. Knead the risen dough a little more and roll out the cake to about 30 cm in diameter. Place the filling and bake at 200 degrees for 25 minutes.

Yeast dough with oatmeal

You will need: 1 cup flour, 0.5 cup oatmeal, 120 grams cut into pieces butter, 0.5 cups of warm milk, 20 grams of yeast, 1 teaspoon of sugar, 1 teaspoon of salt.

Dilute the yeast in half the amount of milk, add sugar and a little flour. Let sit for 10-15 minutes for the yeast to begin to ferment. Make a funnel in the flour, pour in the prepared yeast, add the rest of the ingredients and knead the dough. Beat a piece of dough well and immediately cut it for pizza.

Without yeast dough

You will need: 2 cups flour, 1 teaspoon salt, 2 eggs, 1/2 cup warm milk, 1 teaspoon olive oil.
Mix flour with salt. Mix the eggs in a bowl with warm milk and add olive oil. Pour the resulting mixture into the bowl of flour in small portions, stirring constantly. When all the liquid is absorbed into the flour, start kneading the dough, dusting your hands with flour from time to time. Knead for 10 minutes until the dough becomes elastic. Form the dough into a ball, wrap it in a damp towel and leave for 15 minutes. The dough is ready, you can roll it out.

Curd dough

You will need: 1 glass of flour, 250 grams of low-fat cottage cheese, 0.5 teaspoon of salt, 1 tablespoon of sugar, 2 eggs, soda on the tip of a teaspoon, quenched with vinegar.
Knead everything. Roll out the dough. Grease a baking sheet with oil and place the rolled out layer. Grease the dough with mayonnaise and ketchup. Place the filling on top. Place in the oven, heated to 220 degrees, for 20 minutes.

Curd yeast dough

You will need: 0.3 cups flour, 100 grams of cottage cheese, 3 tablespoons milk, 4 tablespoons vegetable oil, 1 egg, 20 grams of yeast, a pinch of salt.
Pour warm milk into the prepared bowl and dissolve the yeast in it. Add cottage cheese, beaten egg, oil, salt, flour, rubbed through a sieve. Roll the dough into a ball and let stand for 10-15 minutes in a warm place. Use the dough to make pizza with various spicy toppings.

Curd puff pastry

You will need: 1.5 cups of flour, 250 grams of cottage cheese, 250 grams of butter, 1 teaspoon of salt, 0.5 teaspoon of soda or baking powder.
Mix flour, baking powder and a pinch of salt on the kitchen table, put pieces of chilled butter on top. Rub the cottage cheese through a sieve over oil. Then mix everything until you get a homogeneous dough. Roll the dough into a ball, cover with foil and refrigerate. After 1 hour, the dough is ready for use.

Creamy puff pastry

You will need: 1.5 cups of flour, 0.5 cups of cream or sour cream, 125 grams of butter, 0.5 teaspoon of soda or baking powder, 1 teaspoon of salt.
Mix flour and baking powder with salt, gradually adding pieces of chilled butter and sour cream, knead the dough. Roll the dough into a ball and cover with foil or film and place in the refrigerator for 1 hour.

Sour cream dough

You will need: 1.5 cups flour and sour cream.
Knead the dough, divide into three equal parts, roll each part into a thin circle.

Sour cream dough with butter

You will need: 2 cups of flour, 1 cup of sour cream, 200 grams of butter.
Sift the flour, pour it onto finely chopped pieces of butter, add salt, chop with a knife, combine with sour cream, stir and cool in the refrigerator.

Simple dough

You will need: flour. For every 100 grams of flour, 1 teaspoon of olive oil, milk or water.
Stir olive oil (with a spoon) into the flour mound. Add milk (water) little by little until the dough becomes elastic - so that it does not stick to your hands, but is not too soft. Roll out with a rolling pin to the desired thickness and lay out the filling.

Kefir dough

You will need: 2 cups flour, 2 cups kefir, 1 teaspoon salt, 3 eggs, 1 teaspoon soda.
Mix all ingredients. The dough should be liquid. Pour it into a greased frying pan or baking dish. Bake until done.

Beer dough

You will need: 200 grams of margarine, 2 cups of flour, 100 milliliters of beer.
Knead everything with your hands until a homogeneous mass is obtained and place in the freezer for 1 hour. After this, you can roll out the crust, add the filling and bake.

Shortbread dough

You will need: 1.5 cups of flour, 1 egg, 125 grams of butter, 1 teaspoon of salt, 1-2 tablespoons of water.
Sift the flour onto a board, make a hole, crack in the egg, add salt and chopped butter. Knead the dough, gradually adding water. Form the dough into a ball, wrap it in parchment or foil and place in the refrigerator for 1-2 hours.

Unleavened dough

You will need: 7-8 tablespoons of flour, 1 egg, 2 teaspoons of mayonnaise, 1 tablespoon of sour cream, 1 glass of kefir, soda slaked with vinegar, 0.3 teaspoon each of sugar and salt.
Beat the egg with mayonnaise, sour cream, salt and sugar. Add kefir, soda slaked with vinegar and mix again. Add flour one spoon at a time and knead into a thick dough. Roll it into a ball and, covering it with an overturned bowl, let it stand for 10-15 minutes and knead well. When rolling out pizza flatbreads, be sure to prick them in several places with a fork.

recipe from Erik33

Dilute in 1 glass of warm water

2 tsp. sugar and 2 pinches of salt and about 1 tablespoon of vegetable oil (I also add a little black pepper and my favorite dry herbs to the dough - basil, oregano and squeeze out a clove of garlic, the dough turns out a little spicy, we like it better).

Add 5g to the sifted flour. dry yeast, hang well and add water with spices. Knead the dough and let it rise. Then roll out the dough into a thin layer, transfer to a greased pan and prick well with a fork.

A friend of mine gave me this recipe. Very tasty with or without soda. It turns out more fluffy with baking soda)

Curd dough with mayonnaise

You will need: 1 glass of flour + 5 tbsp, 1 pack of low-fat cottage cheese, 1 teaspoon of salt, 2 tablespoons of sugar, 2 eggs, 1 teaspoon of soda, 2 tablespoons of mayonnaise.

Mix everything except a glass of flour in a bowl. Place a glass of flour on the table, place the dough from the bowl on the flour, knead the soft dough with a spoon. Grease a baking tray with oil and spread the dough with your hands.

Grease the dough with mayonnaise and ketchup. Filling to taste. Place in the oven, heated to 220 degrees, for 15-20 minutes. See how the cheese begins to melt

How to make fresh pizza dough.

Consistency of unleavened pizza dough.

Unleavened dough, which can be used to make pizza, despite the apparent simplicity of its preparation, is one of the most complex types of dough. The prepared unleavened dough should be significantly denser than any other dough whose recipe contains similar components. Therefore, it is kneaded more strongly than yeast, so that the dough base of the pizza holds the filling well.
To improve the airiness of unleavened dough intended for making pizza, you can add 1-2 tbsp to it (to the egg mixture). a spoonful of strong alcoholic beverages, even if this is not provided for in the recipe - pizza from such dough will have a more porous structure and will not lose its airiness after baking.

Leavening agents for unleavened dough.

Soda is most often used as a leavening agent in various types of yeast-free butter, crumbly or unleavened dough. When adding just soda powder to the dough, you must strictly adhere to the standards specified in the recipe - if there is an excess of soda, the product will acquire a yellowish-greenish color, an unpleasant taste and smell. Therefore, when using soda, you must firmly remember that it is better to put less of it in the dough than to transfer it. It is best to use soda slaked with vinegar, not forgetting that when adding such a mixture to the dough, it should be kneaded very quickly.

Excellent airiness of unleavened dough is achieved by using soda and vodka at the same time: soda, quenched with vinegar, is mixed with fermented milk products, and vodka (a teaspoon or a tablespoon, depending on the amount of dough) is mixed with egg, salt and sugar.

Preparing a liquid base for unleavened pizza dough.

Same as yeast, any unleavened dough you need to start cooking with the main operation - preparing the liquid dough base. It consists of a mixture of liquid ingredients selected according to the recipe, including fermented milk products, melted fats and eggs, added alone or mixed with sugar, and all additional components provided for by the recipe, including salt, spices, raising agents and alcohols (vodka, rum, cognac, etc.) Experience in preparing unleavened dough on a fermented milk basis with baking powder shows that it is best to use baking powder (soda) by first quenching (pouring) it with vinegar or lemon juice, and then dissolving it in the fermented milk mixture prepared for the dough. After adding the baking powder to this mixture, it must be thoroughly mixed to form a foamy mass, and then very quickly mixed with the remaining liquid components of the dough. The prepared liquid unleavened dough base must be mixed well and lightly whisked so that the introduced dry ingredients are evenly distributed throughout its mass.

Kneading unleavened pizza dough.

Pour the prepared liquid dough base into a deep funnel prepared in freshly sifted flour (in a wide bowl or on a cutting board). This operation requires a certain skill and experience, so for preparing the dough, even if the recipe provides for the exact amount of dough, you need to take a little more. It should be borne in mind that when preparing pizza from rich crumbly or puff pastry, the recipe for adding flour, unlike yeast dough, must be followed as accurately as possible. To prevent the liquid base of the dough from destroying the walls of the funnel during kneading and from leaking out, you need to knead the dough quite carefully, burying the flour from the walls of the funnel as quickly and continuously as possible. This is best done with a spoon or wooden paddle, depending on the composition of the dough ingredients. After approximately 2/3 of the flour has been mixed into the dough, pour the remaining flour into an even layer onto a cutting board, transfer the dough onto it and continue to knead it with your hands (rub the flour into the dough) until it is completely cooked and the desired consistency is obtained, depending on the type of unleavened dough. For various types For unleavened dough, especially for puff pastry or crumbly dough, it is advisable to use flour as cold as possible.

Preparing unleavened pizza dough "with a reserve".

Unleavened pizza dough, the recipe of which includes baking powder, can be prepared for future use. In this case, the dough is kneaded first without baking powder.

Then the amount of soda (according to the recipe or a little more) must be mixed little by little with a small amount of flour, sprinkled on the table and gradually rubbed into a still fairly soft piece of dough. After the dough has completely absorbed the soda and flour, continue kneading the piece of dough for another 5-7 minutes. It is better to use the dough after 2-3 hours. Store the dough in the refrigerator, placing it in a bowl and covering it with a lid, or in a plastic bag greased with vegetable oil. This dough can be used within a week and its quality will only improve during storage. The main feature of this dough: despite the use of dry soda powder (not slaked with vinegar), it does not impair its taste and does not change the color of the finished dough.

A simple technology for preparing unleavened puff pastry.

Unleavened dough prepared from the products suggested in the recipes (without the use of fermented milk mixtures) can also be made into puff pastry using not butter for puffing, but high-quality and well-chilled margarine. This dough is no less tasty than puff pastry, but the most economical and cheap.

Preparation of basic unleavened dough.

To prepare the liquid base of unleavened dough, beat the egg yolks well, add salt, pour in vodka, slaked soda with vinegar and cold water(the number of products is suggested in the corresponding recipes). Prepare a funnel with freshly sifted flour and pour the liquid mixture into it. Knead the main unleavened dough, gradually scooping up flour from the edges of the funnel, and roll it into a not very thin layer.

Layering the dough.

Cool the creamy margarine well and, dividing it into 3 parts, cut into thin slices. Place the first part of the margarine slices on the prepared layer of dough, fold it into an envelope and roll it out. Repeat rolling out the puff pastry two or three more times, using all the prepared margarine. Place the finished puff pastry in the refrigerator for at least 3-4 hours.

Preparing unleavened pizza dough for cutting.

Leave the prepared unleavened dough of any kind on a cutting board, adding flour under it, and cover the top with a damp towel or an overturned bowl, always a little larger - the “air cushion” formed between the dough and the bottom of the bowl will contribute to the rapid maturation of the dough. Leave the unleavened dough under the bowl for at least 15-30 minutes, then knead the piece of dough in flour again and start cutting. If you are preparing a mini-pizza, you need to cut off a piece of the required size from the main dough, and be sure to cover the remaining dough with a slightly damp towel so that it does not dry out.

Baking pizza from unleavened dough.

Before baking, pizza cut from unleavened dough, including crumbly dough, should be allowed to stand slightly in a warm place so that its dough base matures. Unleavened pizza prepared for baking must be pierced with a fork in several places to form a uniform internal porous structure.

Now that you have learned all the intricacies about unleavened dough, you can try making delicious pizza with tomatoes.

You can also learn how to prepare and if you need to quickly prepare it, then the recipe is for you.

Bon appetit!!!

This is known to everyone Italian dish has long been loved by millions of people not only in their homeland, but also far beyond its borders. In that step by step recipe With photos, we will tell you in detail how to cook thin crust pizza and give valuable tips on how to prepare a real one. thin pizza. So peculiar open pie with filling is usually eaten the same evening, so we advise you to prepare more.

In order for you to be able to prepare thin-crust pizza that tastes perfect, it is very important to correctly maintain the temperature at which the dish is cooked. In Italy classic pizza Cook in a wood-burning oven at about 550 degrees for no more than a minute. With this cooking method, you get crispy pizza with a thin crust, and not dry, like most novice cooks who cook at home in the oven for 25-30 minutes.

To make a thin pizza at home and in no way inferior to a dish made in a pizzeria, we will have to try hard and imitate a wood-burning stove, but in a regular oven. To do this, we will preheat the oven well to a maximum temperature of 300 degrees and bake a thin pizza for about 15 minutes.

Secrets of making thin pizza in the oven

To prepare thin crust pizza, like in a pizzeria, but at home, you should remember the basic rules and secrets:

— The most important thing is to observe the cooking temperature. Ideally, bake at 450-550 degrees. You can't reach that temperature in the oven, but 300 degrees is quite possible.

— To make pizza on a thin base, use lean yeast dough. The dough should swell once, after which it is immediately stretched to the desired size.

— The baking sheet should be sprinkled with flour, only then lay out the dough cake.

— Grease the dough with olive oil, but only the side on which the filling will lie. This will prevent the dough from absorbing unnecessary moisture from the filling.

— In order for thin-crust pizza to bake in a short time, you should not put too much toppings and distribute the cheese in small piles.

Calorie content of thin crust pizza

Calorie content and the nutritional value Thin crust pizzas are designed for 100 grams of finished dish, which includes: flour, yeast, cheese, smoked sausage.

The table shows approximate values. The BJU of a dish can vary significantly depending on the additional ingredients used.

How to make thin pizza

For pizza we will make the most ordinary unleavened yeast dough. You can use almost any ingredients for the filling according to your taste.

Dough ingredients

• Flour - 200 gr.
• Water - 1/2 cup
• Dry yeast - 1 teaspoon
• Olive oil - 1 tbsp. spoon

Filling ingredients

• Smoked sausage - 200 gr.
• Cheese - 200 gr.
• Bell pepper - 1 pc.
• Ripe tomatoes - 2 pcs.
• Tomato paste - 3 tbsp. spoons
• Egg - 1 pc.
• Olives
• Spices
• Mayonnaise
• Greenery

Preparation

Step 1.

Pour warm water into a glass and add yeast. Leave for ten minutes, during which time the yeast will begin to work.

Step 2.

Sift the flour into a mixing bowl.

Step 3.

Add a small spoon of salt.

Step 4.

Make a well in the center of the mound and pour in the prepared yeast, stir with a spoon.

Step 5.

Knead the dough with your hands.

When the mass is homogeneous, add a spoonful of olive oil. Knead the dough for at least ten minutes. Afterwards it will become more flexible.

Step 6.

Cover the bun and place it in a warm place for half an hour. During this time it will rise noticeably.

Step 8

First brush the prepared dough with olive oil and then tomato paste and mayonnaise. Leave the edges of the pizza clean.

Step 9

Spread coarsely grated cheese.

Step 10

Place tomato rings, finely chopped pepper

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 is the secret really? 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 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 no longer sticks to your hands. Roll it up ready 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 eventually 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 up melted butter, 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 you get enough soft dough. 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. Give ready-made dough stand 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

Fragrant, fluffy pastries are a traditional element of the festive or Sunday table in Russia. We bring to your attention original recipe pizza "Russian style". Affordable products and minimal costs combined with exquisite taste will make this dish a constant companion at family celebrations.

The list of ingredients is for 2 pizzas.

Ingredients

• Wheat flour - 500-700 gr.
• Cheese - 200 gr.
• Tomato ketchup - 100 ml.
• Milk - 150 ml.
• Sausages - 6 pcs.
• Fresh eggs (preferably country eggs) - 6 pcs.
• Tomato - 1 pc.
• Gherkins (pickled cucumbers) - 350 gr.

Russian pizza recipe

• Place the flour in a deep cup, carefully break the eggs and add salt.
  
• You will need milk to knead a stiff dough. The mass should not stick to your hands.
  
• Preparing the filling involves sequentially grinding the ingredients. The cheese is grated after cooling it in the freezer for several minutes.
  
• Sausages must be peeled from the film and cut crosswise into pieces no more than 4 mm thick.
  
• The gherkins are removed from the marinade and cut into small pieces.
  
• Peel the tomato and divide into large slices.
  
• Combine the remaining ones in a deep cup chicken eggs and ketchup, and then mix thoroughly.
  
  
• The dough is divided into two parts and rolled out until wide layers are obtained. The pizza base is placed on a baking sheet previously coated with a thin layer of flour. An ordinary rolling pin will help you to lay out the dough without damaging it. The layer is wrapped around and then rolled out on a baking sheet.
  
  
• The base is brushed with a prepared sauce of eggs and ketchup using a pastry brush.
  
• Pieces of sausages, pickled cucumbers, tomatoes are placed on the surface of the dough, and then generously sprinkled with grated cheese.
  
  
  
• Bake the pizza in the oven at temperatures up to 200 degrees for 40 minutes. Readiness is determined by the characteristic aroma and golden brown crust.
  
• Your unleavened dough pizza is ready. It is served hot, pre-cut into large pieces. Hot drinks can be offered sweet tea, fruit compote or berry juice.