The simplest delicious pizza dough. Homemade pizza. To make a quick pizza, you need

To bake a delicious Italian dish, you need to learn how to make the right pizza dough at home. It will appeal to everyone, without exception, and the step-by-step yeast recipe with photos and videos will be understandable even for beginners.

Most pizza lovers will readily agree which is the tastiest her part is the flatbread. It conquers everyone with its softness, airy structure and crispy crust. However, it is not so easy to cook it at home, so many housewives try different recipe options, trying to achieve the desired result. It's actually quite easy to knead the right pizza dough if you follow some tips.

How to make a yeast cake for a real Italian dish?

A good dough is kneaded from the following list of ingredients:

• 125 ml of water;
• 1.25 tsp yeast;
• 1 tsp salt;
• 200-250 g of wheat flour;
• 1 tbsp. l. olive oil.

Preparation:

1. Yeast is diluted in water heated to 37–38 degrees. The liquid is set aside for 10 minutes until foam appears.
2. The flour is sifted into a convenient container, mixed with salt, and then formed into a hill with a small depression in the center - the yeast mixture is carefully poured into it.
3. The mass is carefully mixed with a fork. Then you need to knead it with your hands, picking up lumps from the walls of the dishes.
4. As soon as the mixture becomes homogeneous, vegetable oil is poured into it.
5. The workpiece must be continued to knead for at least 10 minutes. The result should be not dry, slightly sticky, but smooth and soft dough.
6. The finished mass is rolled into a ball, covered and placed in a warm place for 30 minutes. During this time, it will become 2 times larger and even more airy.

Tip: to speed up the yeast fermentation process a little, you can add 1 tsp to warm water. sugar or honey.

Video

Step-by-step recipe for yeast-based filling

The following set of products has always been considered a classic option for pizza:

• 70-100 ml of tomato sauce;
• 100-150 g of hard cheese;
• 120-150 g salami;
• 10-15 pcs. pitted olives.

Dish formation method:

It is worth noting that a hot, slightly browned appetizer is sprinkled with 1 tbsp. l. olive oil to make it even tastier and softer.

These products will make 2 thin pizzas with a diameter of 28–31 cm or 1 large pizza baked on a standard-sized baking sheet.

While mixing the base, most specialists adhere to the following rules:

• use only filtered or mineral water so that the dough does not turn out to be tough;
• to improve its structure, mix fine flour with ordinary flour (in a ratio of 1: 3);
• add extra virgin olive oil to the mixture to give elasticity to the mass.

Important: all ingredients must be added strictly according to the recipe, since a lack or excess of salt, oil, flour can negatively affect the quality of the dough.

And also do not be lazy in the cooking process - the dough is kneaded vigorously, stretched with your fingers and re-formed into a ball by hand. This saturates it with oxygen and makes it more porous.

The finished base should not tear when stretched. You need to do everything without unnecessary fuss and in a warm room.

Read also

How to roll out is the best way!

To make the base as tasty as possible, usually the dough is divided into pieces and carefully rolled out. The result should be a layer 3–5 mm thick. But according to tradition, it is customary to stretch the cake with your hands so as not to damage its delicate structure. This method makes the base thinner in the middle and thicker at the edges. But inexperienced housewives and cooks can use the classic home method - roll out the mass with a rolling pin. You need to act as follows:

1. Sprinkle a little flour on the surface and place the dough on it.
2. The mass is pressed with a rolling pin in the middle and gently rolled to the edge.
3. The base is gradually given the shape of a circle with thick sides.
4. The resulting tortilla is transferred to a greased / parchment-lined form and spread with sauce according to the recipe.

For a long time I tried to achieve perfect pizza dough to make it work thin and crispy like in a real Italian pizzeria. And now, finally, as it seems to me, I have found the right recipe. Dough it is done quite simply, do not be afraid of the presence of yeast in the ingredients, because this is a safe yeast dough, and it is quite difficult to do something wrong here, all the ingredients are just mixed.

As with all Italian recipes, the recipe for the perfect pizza bases- quality ingredients. Take clean drinking water, you do not need to use chlorinated tap water, take high-quality flour of the highest grade, and, of course, I would not replace olive oil with sunflower oil. But, as always, it's up to you to make the final decision, I just advise you how to do it better, in my opinion.

From the specified number of ingredients, 3 pizza bases, each with a diameter of about 30-32 cm, just this is the maximum size that fits on my baking sheet. If you only need one base, divide all the ingredients by 3, if you need two, we recall school math lessons. can be stored in the freezer, but it tastes much better when fresh.

Ingredients

• water 250 ml
• flour 500 g
• live yeast 25 g (or 7 g dry)
• olive oil 20 g
• sugar 5 g (1/2 tsp)
• salt 5 g (1/2 tsp)

Preparation

In a large, wide container, in which it will be convenient to knead the dough, pour slightly warm water (about 30 ° C), the water should not be cold, but it should not be hot either, because at 50 ° C, yeast ceases to function. Put the yeast in the water and stir until it is completely dissolved.

Add sugar and salt.

Pour in olive oil and stir until the salt and sugar are completely dissolved.

We sift the flour through a sieve, this will not only help to avoid unnecessary impurities entering the dough, but also enrich the flour with oxygen, which will undoubtedly improve our dough. Also, be careful, you may need a little more flour, or a little less than indicated in the ingredients, unfortunately, you can't say for sure, because different flours have different properties. If this helps someone, I use Predportovaya flour (maybe sold only in St. Petersburg) or Makfa, and I put exactly 500 g.

Now the most important thing is to knead our dough well. This usually takes about 10 minutes. As a result, the dough should completely stop sticking to the hands and bowl, but remain soft and elastic. If you have been kneading for a long time, and the dough still sticks to your hands a lot, you may need to add a little more flour, if on the contrary - the dough has become very tough, add a little water and knead well again.

This is what a well-kneaded dough looks like.

Now we divide the dough into three equal parts, if there is a scale, we weigh, each part weighs about 270 g, one part is one pizza base. We roll each part into a ball, put it in a plastic bag and leave it in a warm place for half an hour. If you don't plan to make 3 pizzas at once, then put the dough you don't need now in the refrigerator, it will rise there too, just not so quickly. During this time, you can make and prepare the rest of the ingredients for your pizza.

After half an hour, we take out the dough from the bag, it has slightly increased in volume. I usually roll out the dough on parchment sprinkled with flour, and bake on it, because It is very difficult to transfer a rather thinly rolled dough to a baking sheet so that it does not deform, for this you need a special large pizza shovel, like in pizzerias, but I don't have one.

Now a little more about rolling the dough. Of course, the Italians will tell you that the pizza dough must never be rolled out with a rolling pin, it must be stretched with your hands, without touching the edges of the dough, this is how the pizza rim is formed. You also need to twirl the dough in different ways in your hands, twist it, including over your head, and then, of course, it will turn out perfect. If you want to try stretching the dough with your hands, try it. I experimented a lot with this and realized that in order to qualitatively stretch the dough to such a size with my hands so that it was uniform in thickness, you need to do this every day several times a day, working in a pizzeria. If you are good at it, you are a pizza master, but it takes me too much time and the result is not perfect. Therefore, I roll out the dough with a rolling pin, but let's not tell the Italians about it.

So, dust the parchment with flour a little.

We roll out the dough with a thickness of 2-3 mm, try to roll it out evenly and be round in shape. If you can't roll out an even circle, put a large plate or dish and just cut the unevenness along it. But I don’t like to do that, because it’s not clear where to put the scraps and where to get a plate of such a large size. So trying to just roll out an even circle is not very difficult.

For my baking sheet, I roll out a circle of 34-36 cm.We fold the edges 2-3 cm inward and seal them well so that they do not come off during baking - this is how we will make the sides for our pizza, I spied this method in one of the pizzerias. As a result, we get pizza with a diameter of 30-32 cm.

Put the sauce you like on the base (you can make it according to this recipe).

Spread the sauce evenly over the base. Top with a little olive oil.

Transfer the dough to the baking sheet together with the parchment. Preheat the oven to the maximum temperature (250-270 ° C), bake for 5-10 minutes, until it is well browned from below.

We bake the cake separately so that the dough is crispy and well baked. After all, if we put the filling on the raw dough and send it to the oven, then the cheese will already start to burn, and the dough will not be fried to a crispy crust yet. Also, the sauce will remain liquid inside, and the filling can slide off the finished pizza, but we don't need it? If you still doubt that the pizza base needs to be baked in advance, remember that pizzas are baked in ovens at 350-400 ° C, and no oven will give us such a temperature, so we have to get out.

On the baked base, lay out the ingredients according to your desire or recipe and bake, now on the upper level of the oven. So here it is, the perfect base for your perfect pizza! Using this base, you can cook, or any other to your taste.

Pizza is a traditional Italian dish that has long won the hearts of adults and children!

Pizza is a traditional Italian dish that has long won the hearts of adults and children for its wonderful taste.

The variety of recipes allows you to prepare an almost unlimited number of delicious and varied pizza options, so cooking turns into real creativity. You can cook absolutely any pizza to your taste, this is what made it one of the most popular dishes in the world.

The secret of a good and tasty pizza lies in its core. Pizza dough can be anything: yeast, puff, unleavened, egg, cottage cheese - it all depends on your taste. Some people like pizza on a thin, crispy base, while others like thick and fluffy ones.

You can make pizza from any dough, as long as it goes well with the filling. At the same time, do-it-yourself pizza dough is much tastier than purchased semi-finished cakes and it is not at all difficult to prepare it.

Yeast pizza dough (recipe)

Yeast dough pizza cooks quickly enough and turns out to be very satisfying and tasty.

For cooking, you will need 2 tablespoons of yeast, a glass of warm water, a teaspoon of salt, a pinch of sugar, 3 glasses of wheat flour. Heat a bowl, add yeast and cover with warm water. Add sugar to them and wait 5-10 minutes until the yeast begins to foam.

Now add salt and 1 cup flour to the yeast and, stirring thoroughly, pour in another 1 cup flour. Put the resulting dough on a floured table and start kneading it, gradually adding the remaining flour to it. Knead for 8-10 minutes, until the dough is elastic.

Form a ball out of it and transfer to a bowl greased with vegetable oil. Cover it with a damp towel and leave in a warm place for 40 minutes. When the dough rises, knead it for another 1-2 minutes and roll it out. This dough will make 1 thick or 2 thin pizzas. Roll out the dough with a rolling pin to a thickness of 5-7 mm and place in a mold. Now you can add any filling.

Puff pastry for pizza (recipe)

Puff pastry pizza is crispy on the outside, but soft and tender on the inside. Many people prefer just such a pizza, but making puff pastry is a rather laborious process. To prepare the dough, you will need 2 cups of flour, 0.5 cups of cold water, 250 g of butter, yolk, citric acid and salt.

Mix all the ingredients except the butter and knead the dough, then put it in a cold place for half an hour. Mix butter with 3 tablespoons of flour, roll out into a square and store in a cold place.

Take out the chilled dough, roll it out and place the butter in the center. Then fold the edges of the dough and roll it out, fold it in half and roll it out again. Repeat this process as many times as possible, continually folding and rolling the dough.

Unleavened pizza dough (recipe)

The main advantage of this dough is that it cooks quickly and is better preserved. You will need 2 eggs, 2 tablespoons of margarine, a glass of sour cream, a tablespoon of sugar, half a teaspoon of salt, 3 glasses of flour.

Pour the flour on the table in the shape of a mound, make a depression in the center and put in the margarine, eggs, sour cream, salt, sugar and knead the dough. Roll a ball out of it, cover with a towel and put it in the cold for half an hour.

Egg dough for pizza (recipe)

This elastic dough is perfect for making pizza. For cooking, you will need 500 g of flour, 4 eggs, 1 tablespoon of dry yeast, 4 tablespoons of butter, half a glass of warm water, salt.

Sprinkle flour in a mound and place eggs, softened butter and yeast diluted in warm water into the well. Salt and mix thoroughly until smooth. Knead the dough for about 10 minutes, then cover with a towel and store in a warm place for 1 hour.

Curd dough for pizza (recipe)

Pizza cooked on curd dough has a unique, unusual taste that you will definitely like. To prepare such a dough, take 1 glass of flour, 1 egg, 125 g of low-fat cottage cheese, 3 tablespoons of vegetable oil and a teaspoon of salt.

Mix the cottage cheese, egg, salt and olive oil thoroughly with a mixer. Then gradually add the curd mass to the flour, kneading the dough until the dough becomes elastic. Roll out the dough and place on a baking sheet.

In the morning, a hot pizza with a cheese crust will delight the husband who is out of the shower (you just need to know the recipe for a quick pizza dough - and now, as the most skillful sorceress, you are ready to conjure up a delicious breakfast!). At lunch, colleagues will admire the hearty "Marinara" or the classic "Margarita", which you will share with everyone working with you in one office (homemade pizza on thick fluffy dough tastes great after heating in the microwave!). In the evening, the family will appreciate the pizza on the most ordinary yeast dough - with a glass of tart red wine, light French comedy and a warm homely atmosphere.

A party for friends, a children's birthday, a business lunch in between trainings, a meeting with friends, a picnic in nature - pizza is appropriate everywhere, welcome everywhere and needed everywhere.

Surely you have your own proven recipe for pizza dough, which you use from year to year: it does not let you down, it suits you completely and does not force you to surf the Internet before every preparation of dinner to find something suitable. Of course, in this case, you are unlikely to be interested in any other option - and yet ... do not pass by! A new recipe is always a chance to gain a useful experience and write an even better way to prepare a familiar dish in your personal cookbook.

Not many people realize that the secret to a delicious pizza lies in a successful dough. You can experiment with fillings for a long time, you can replace some components with others, endlessly select the perfect tomato sauce, buy only the best cheeses, but if the base is tasteless, you will never get a delicious pizza.

Talk about pizza dough?

The most common yeast dough for thin pizza

Classics of the genre, which in one interpretation or another is presented in all textbooks on Italian cuisine, which is used by chefs in famous restaurants and which is most often used in standard recipes. Pizza is a folk and simple food, and therefore should not be prepared technically difficult or problematic. What's more, it doesn't include ingredients that are hard to find, that cost a lot of money, and that you can't buy at the store around the corner. The basic ingredients of a simple yeast pizza dough are water, yeast, flour, salt, and some vegetable oil. Everything else is from the evil one.

Ingredients:

175 g flour;
125 ml of water;
1 tsp yeast;
1/4 tsp salt;
1 tbsp. l. vegetable oil.

Dissolve yeast in warm water, add salt and oil. Gradually adding flour, knead soft, not sticky, elastic dough. After the dough is ready, do not be too lazy to additionally knead it on the table by adding one or two tablespoons of flour: yeast dough loves affection, and three "bonus" minutes of attention that you give it will only improve the quality of the finished dish.

Cover the bowl of dough with a towel and place in a warm place until it doubles in size. After that, you can knead the dough and start shaping the pizza.

The most common yeast dough for fluffy pizza

The first secret of a successful pizza on a fluffy basis is that the dough for making such an option is rolled out a little thicker than for a thin one. The second secret is slightly different proportions of flour-water.

Ingredients:

225 ml of water;
300 g flour;
1 tsp yeast;
1/3 tsp salt;
2 tbsp. l. vegetable oil.

Pour dry yeast with warm water and wait until it starts to "play". After that, add salt, add vegetable oil (olive oil is ideal, sunflower oil is permissible). Gradually adding flour, knead a smooth, pleasant, non-sticky dough. We leave it in a bowl covered with a towel for 1-1.5 hours before rising (the time depends on the air temperature in the room and the quality of the food). After increasing the dough by half, we deceive and proceed to collecting pizza.

Yeast-free pizza dough

Many housewives, for one reason or another, are looking for a good recipe for a yeast-free pizza dough. Some do not perceive yeast as a healthy food at all, this product is contraindicated for others, and still others simply do not have enough patience and time to wait until the yeast dough rises. The way out is dough without yeast. Crispy, dry, thin and delicious.

Ingredients:

2 cups of flour;
0.5 cups of milk;
1/2 tsp salt;
1/2 tsp soda;
2 eggs;
3 tbsp. l. vegetable oil.

Mix flour, salt and soda. Stir milk, eggs and butter in a separate bowl. Pour two-thirds of the flour into the liquid mass, stir with a spoon until a homogeneous sticky substance. We put the spoon aside, grease our hands with vegetable oil and, gradually adding the remaining flour, we begin to knead. Knead the dough for at least 10 minutes - you should get a smooth, shiny, even lump, very pleasant to the touch. Cover the dough with cling film and let it rest for 15 minutes. After that, you can work with the dough.

Kefir pizza dough recipe

Kefir dough is loved by those who prefer quick options for making pizza - no need to knead for a long time, no need to wait for the rise and proving. Another significant plus of kefir dough is the banal disposal of leftovers: it often happens that a glass of kefir remains in the bag, which no one wants to drink anymore. The shelf life is about to end, and on the way home a new portion of fermented milk products was bought. Throwing away the leftovers just like that - the hand does not rise, which means that you need to come up with something that will allow you to use them without forcing the household to drink kefir that has stood in the refrigerator for several days. The way out is kefir dough for pizza, classic or, for example, as non-standard as.

Ingredients:

1 glass of kefir;
2.5 cups flour;
10 ml of vegetable oil;
1 egg;
1/3 tsp salt;
1/3 tsp soda.

Mix flour, salt and soda.

In a separate bowl, mix vegetable oil, kefir and egg.

Gradually pour the dry mixture into the liquid mass and stir until a homogeneous sticky dough is obtained. You cannot knead it for a very long time - you will "expel" all the air, and the dough will turn out to be "clogged" and tough. After all the ingredients have been mixed, place the dough in a well-oiled pan with your hands dipped in vegetable oil and spread in an even layer. Then you can work with the filling.

Sour cream pizza dough

Perhaps, among all the non-canonical options for pizza dough, this one is the most interesting, tasty and convenient. Quite quickly (10 minutes maximum) and with minimal effort (measured, mixed, received) you have an excellent pizza base ready - delicious, tender, not dry and not tough. Great option! Of course, a real pizza maker is more likely to faint if you demonstrate to him an indistinct mass without yeast, which we will call sour cream pizza dough. Let's not make him nervous - let's agree that we will officially call the culinary masterpiece based on liquid sour cream dough an open pie, and among ourselves we will continue to call it pizza. Homemade and delicious.

Ingredients:

1/2 cup sour cream;
1 egg;
1/2 tsp soda;
1/2 tsp salt;
1/2 cup flour

Mix sour cream with egg, add salt and soda. Pour in flour and knead a homogeneous lumpy dough with several sharp movements. We spread it in a well-oiled form, level it with a spoon. You can work with filling.

Pizza dough on cottage cheese

Soft, with a pleasant creamy aftertaste, delicate and does not dry for a long time. This is the dough that should be cooked for two large pizzas at once, because on the second day, and even on the third day, it remains tasty and appetizing.

Ingredients:

250 g of cottage cheese;
1 egg;
50 g butter;
1/2 tsp salt;
1/2 tsp soda;
1.5 cups flour.

Grind cottage cheese with an egg, add soda, salt and softened butter. Gradually adding flour, knead the soft dough. It may stick to your hands a little - try to limit yourself to the specified amount of flour, so as not to "hammer" the dough and make it tough. To distribute the dough on a baking sheet, line it with baking paper, lightly brush with vegetable oil and place a ball of dough in the middle. With wet hands, stretch the dough in all directions, achieving an even layer. Then you can spread the filling.

Yeast Puff Pastry Dough

And this is the most time-consuming of all the pizza dough recipes given. Obviously no one will cook this every day, but sometimes you can pamper yourself with a wonderful puff pastry with yeast - it is soft, and crispy, and tender, and solid at the same time.

Ingredients:

200 g butter;
3 cups flour;
7 g yeast;
1/2 tsp salt;
3/4 cup liquid
1 egg;
3 tsp Sahara.

Pour warm water into a bowl, add sugar and yeast.

We quickly rub the ice-cream butter into flour on a coarse grater, and also quickly mix until crumbs are obtained.

After the yeast starts to "play", add the egg, stir well and pour into the flour mass. Stir without fanaticism, if necessary, add another spoon or two flour, collect the dough in a ball and, covering the bowl with cling film, hide the dough in the refrigerator for 1.5-2 hours. After that, the dough can be taken out and cut.

Beer pizza dough

Ingredients:

1/2 glass of beer
125 g butter (half a pack);
1/3 tsp salt;
1/3 tsp soda;
1.5-2 cups flour.

Mix beer with melted butter, add salt and soda. Stir in flour - you should get a soft, not sticky dough, very pleasant and tender. We roll it into a thin layer or stretch it with our hands and fill it with filling.

Pizza made from ready-made dough

An option for the lazy, busy, in a hurry and hating to "play" with the dough, but who love to eat deliciously - pizza on purchased puff pastry, unleavened or yeast. Defrost, put on a baking sheet, distribute the filling and put in the oven - that's it. This is not to say that with such manipulations you will get a culinary masterpiece, however, the fact that dinner will be much tastier than a semi-finished store product can be asserted with complete confidence.

5 tips for making delicious pizza dough:

1. It seems to many that the unfortunate spoonfuls of salt in the dough are not felt or felt at all, so you can simply forget about them. A blasphemous mistake! Salt balances the taste of the dough, enhances what is worth strengthening, so in no case should you rely on the filling to even out the salinity of the finished dish and ignore the addition of salt to the dough.

1. After filling your hand and training, go to aerobatics - do not roll out the dough with a rolling pin, but gently stretch it with your hands. Pizza maker shows that prepare you treats while beautifully tossing dough into the air are not just part of the cooking show. This is also a completely justified way of preparing the perfect pizza: it does not tear the delicate yeast fibers, provides a soft and pleasant dough structure.

1. A common mistake that a generous Slavic soul makes when preparing pizza is a thick, thick layer of filling. We honestly forget that we are not preparing an open pie, but pizza, and we strive to add more fillings, believing that, since we are cooking for ourselves, there is nothing to be greedy about. However, the reality turns out to be different - and the pizza does not come out quite the way it should turn out. Ideal: in the finished dish, you must feel both the filling and an amazingly tasty base. Do not forget about this when putting meat, tomatoes, olives, mushrooms, cheese and other delicacies on the dough next time.

1. Only bake pizza at high temperatures - a real Italian treat is made in a wood-fired oven, which ensures a dry and very good heat. To get closer to a similar picture at home, set the temperature regulator in your oven to at least 220 degrees.

1. For the same reason as described above, it is worth laying out the dough not on a cold metal sheet, but on a well-heated surface. To do this, hold the baking sheet in a preheated oven for about 10 minutes, and only then transfer the dough to it.

Good luck with your experiments and delicious pizza!

Undoubtedly, every hostess has ever tried to make pizza at home. Unfortunately, it often happens that the achievement of the desired result ends in failure, since not everyone knows how to make the classic thin pizza dough. This article will help you to properly prepare the ideal of it and thereby please your loved ones, as well as amuse your "I".

How to make thin pizza dough - top rules

The most important thing to start with when preparing the dough is to be in a good mood. By the way, this applies not only to this dish, but also to the whole process of cooking. The absence of a stressful state will necessarily have a positive effect on the final result.

• Olive oil is an ideal substitute for sunflower oil, which will give the dough good elasticity and unsurpassed taste.
• To make the dough "airy", the flour must be sieved before cooking. It is also worth knowing that when kneading, the first half of the flour is used first, and a little later - the second.
• Kneading the dough is required until it stops sticking to your hands. If it does not break when stretched, then the dough is prepared correctly. For elasticity, many advise adding vinegar or citric acid to the dough, and sometimes even cognac. The acidic environment affects the increase in viscous protein substances that are in flour.
• In order for the texture of the dough to retain its tenderness, it is necessary to roll it out with your hands and very carefully. After sprinkling the surface with flour, the dough must be stretched from the middle to the edges. Be sure to make the edges thicker to make the sides.
• It is advisable to mix salt for the dough with flour.
• For the dough to be crispy, the water in which the yeast will be diluted must be heated to 38 C.
• It is recommended that all the ingredients of the dough combine in about ten minutes after the yeast has been saturated with oxygen.
• To prevent the pizza from sticking to the mold, it is first greased with olive oil and sprinkled with flour. But the baking sheet itself must be preheated.
• Also, you need to know that there should be no drafts in the room.

For a golden and crispy dough, the oven should be preheated and the baking time should be about 10 minutes.

Thin pizza dough - Italian dough recipe

To prepare the classic Italian dough, you need the following ingredients (for one base with a diameter of 30cm):

• 250 g flour
• 200 ml water 15g fresh yeast
• ¼ teaspoon salt
• 1 tbsp olive oil
• 1 tbsp sugar without a pea

Before you start cooking, you need to take care of choosing the right flour. Naturally, real Italian flour will serve as an ideal option, but if there is none, then domestic flour with a high protein content of at least 12% will serve as a substitute. Using ordinary flour will serve to ensure that the pizza will be fluffy, and in this case, the goal is to make exactly the classic thin dough.

Preparation:

1. 250g of flour is mixed with a teaspoon of salt, pour all this in a slide on the table, and a hole is made in the center of it.
2. A teaspoon of yeast and the same amount of sugar are poured into the water. In order for the yeast to begin its process, this mixture is infused for 10 minutes.
3. After insisting it is poured into a hole made in flour, and after adding 1 tbsp. tablespoons of oil, you can begin to slowly mix it all. You need to move carefully and from the center of the slide to the edge.
4. If the dough has ceased to stick to your hands, and does not break when stretched, then you can safely leave it to come up for one hour.
5. If the dough has doubled, you need to start cutting the pizza. A cake is formed with a diameter of 10 cm and approximately 3 cm thick.
6. Then it can be stretched, but only with the help of your hands. The ideal tortilla will be a dough 30-35 cm in diameter with a thickness of 3-4 mm. This will become the classic Italian test.

By the way, an Italian ritual, in which a cake is thrown into the air and twisted on one finger, is carried out to saturate the dough with oxygen.

Pizza dough "like in a pizzeria"

To prepare such a recipe, it is necessary (taking into account 2 portions with a diameter of 30 cm):

• Flour - 500g
• Yeast - 12g
• Sugar - 1 tsp
• Salt - ½ tsp.
• Olive oil - 1 - 2 tablespoons
• Dry herbs - a pinch of basil and oregano
• Warm boiled water - 250 - 300 ml

Preparation:

1. To begin with, you need a small bowl, into which you pour the yeast and sugar. Pour it all over with water, stir and, covered with a towel, leave in a warm place for 10 minutes.
2. For flour, you need a larger bowl, to which, in addition to the main ingredient, dry herbs are added. As in the previous recipe, a depression is created in the middle, into which the mixture is poured, infused to the desired consistency. A fork or whisk is used in the first mixing step.
3. Then olive oil is poured in and the dough is transferred to a wooden surface. Next, manual kneading continues for about ten minutes.
4. Having received an elastic and non-sticky dough, it is sprinkled with olive oil and divided into two parts, which are placed in different bowls, while covering them with a towel and leaving in a warm place for thirty minutes.
5. After the allotted time, the dough is laid out on the table and stretched by hands to the required size. When moving the pizza into the mold, the dough should be pierced several times with a toothpick.

Yeast-free thin pizza dough

The best thin yeast-free pizza dough

This recipe is my favorite and my family loves pizza with just such a dough. It turns out to be thin, but soft and with crispy sides. It compares favorably with other yeast-free recipes. Try it yourself!

Ingredients:

• sour cream - 3 tablespoons;
• eggs - 1 pc;
• flour - 1-2 glasses (it all depends on the consistency of sour cream);
• salt - 1 tsp without a slide;
• baking powder or soda.

Dough preparation for sour cream pizza:

1. First of all, put sour cream in a bowl and add baking soda or baking powder, salt. Beat in an egg.
2. Now it's the turn of flour - first add half a glass, stir. Then add flour and stir until the dough is hand kneadable.
3. Pour flour onto a work surface, lay out the resulting dough and knead with your hands until it becomes the consistency you need.
4. For those who like thinner dough, knead like on dumplings (dense and tight dough). In this case, roll out the resulting dough with a rolling pin to the desired thickness.
5. Whoever loves a loose, slightly fluffy and soft dough and at the same time thin - knead it until it is difficult to distribute it on the baking sheet with your fingers (it should be soft, pliable, very elastic).
6. Pizza with such a dough should be prepared on oiled parchment paper. The dough is soft enough and sticks to the hands, so the butter will not interfere with the distribution of the dough. Spread the dough in a thin layer, place the filling on top and put the pizza in the oven 180 degrees for 20-30 minutes. The dough should be golden brown. If yours is pale, put it on for another 5-10 minutes and raise the temperature to 200 degrees.

That's all, you will definitely get a thin pizza dough with sour cream, I have not yet had a case when this recipe failed!

Yeast-free thin dough for pizza - recipe number 1

To diversify the methods of making pizza, this option is extremely good, as it is often used in Italy itself.

Ingredients:

• 100 ml of water
• 1.5 cups flour + flour for kneading (how much the dough will take)
• 4 tablespoons olive oil
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Preparation:

1. After sifting the flour, add salt and baking powder to it.
2. In the old fashioned way, we make a depression into which we pour water with olive oil. Mix the ingredients with a spoon.
3. Pour flour on the table, spread the resulting dough and begin to knead. You also need to knead the dough with your hands until it becomes tight.
4. Having rolled it into a ball shape, send it to the refrigerator for half an hour.
5. Next, we follow the above method.

Making such a dough is quite simple. It must be thin, crunchy and insanely delicious.

Thin and crispy pizza dough without yeast - recipe number 2

Another interesting recipe without yeast dough will require two chicken eggs and half a liter of milk.

Preparation:

1. In a separate bowl, mix the flour and salt. Next, we take a bowl for milk, eggs and 2 tbsp. sunflower oil. In no case should this mixture be whipped, only mixed.
2. The resulting mass gradually, stirring, pour into a bowl of flour. It is necessary to pay special attention to the fact that the eggs are well absorbed into the flour and there are no puddles.
3. After ten minutes of kneading, you should have a perfect dough.

One of the features of the recipe is that the resulting dough is wrapped in a wet towel for fifteen minutes. Next is the standard rolling ritual.

Recipe number 3

The next recipe for yeast-free dough is no less simple, but still pleases with its mouth-watering results.

This requires:

• Any vegetable oil - 1/3 cup
• Low-fat kefir - half a glass
• Sugar - 2 tbsp. spoons
• Salt - 1 teaspoon
• Flour - one and a half glasses
• Soda - half a teaspoon

Preparation:

1. Kefir is mixed with soda and left for 5-10 minutes.
2. After that, salt, sugar and vegetable oil are added to them.
3. While stirring, flour is gradually poured (a food processor can come to the rescue). When the dough does not stick and has sufficient elasticity, it should be discontinued.
4. It is worth remembering that an excessive amount of flour can make a crumbly crust rather than a crunchy dough.
5. After all of the above has been done successfully, the dough under the "cover" of cling film is moved to the refrigerator for 30 minutes.

Yeast Pizza Dough Recipe - Thin and Crunchy

In order to achieve the desired thin and crunchy dough, you must follow the recipe below.

A large, wide container is filled with warm water, in which the yeast is mixed until it is completely dissolved. Then add half a teaspoon of salt and sugar, as well as 20 grams of olive oil. All this should be mixed until the sugar dissolves.

Sifting flour through a sieve will not only remove excess flour, but will enrich it with oxygen.

If, while kneading the dough, it doesn't want to become perfect in any way, you can add a little more flour. But in the case of too steep dough, a small amount of water and further kneading will save the situation. Having rolled the required amount of dough into a ball, wrap it in a plastic bag and leave it in a warm place for 30 minutes.

Naturally, in the absence of the ability to roll the dough with your hands, you can use a rolling pin, but it is better to learn how to do it in the generally accepted way. Do not forget that the sides and pizzas should be about 2-3 cm.

How to make crispy thin pizza dough?

For the dough (preparation), yeast, warm water are mixed in the form of two tablespoons and the same amount of flour. Having mixed well, this "creation" is covered with a towel and left warm for half an hour. Sometimes, the dough is ready after ten minutes, so it's worth monitoring its condition.

A blank is poured into a depression made in flour in a separate bowl, salted to taste and about 125 ml of water is added. It is necessary to knead according to the same principles: the dough should not stick and break when stretched. Leaving in a properly warm place for about an hour, it is worth remembering that it should increase by two.

The most basic goal is crispy yummy as a result. To do this, the oven is preheated to about 200 degrees, and the mold is greased with olive or sunflower oil. Next, the laid out and rolled dough is smeared with tomato sauce and put in the oven for five minutes. After that, you can already lay out the filling, with which the pizza is in the oven for another twenty minutes. Due to the fact that the dough without the filling is already a little hot, it will undoubtedly crunch pleasantly in the mouth.

Soft pizza dough recipe

It so happens that there are not so many crunchy lovers in the immediate environment. Or another situation: the classic dough is already a little fed up and you want something a little different. A huge number of recipes come in handy as never before, because the same favorite pizza is quite possible to make with soft dough.

This will require:

• Flour - 500 grams
• Egg - 1 pc.
• Milk - 300ml
• Dry yeast - 12g
• Sugar - 1 tsp
• Salt - half a teaspoon
• Vegetable oil - 2 tablespoons

Preparation:

1. An obligatory ritual is to heat milk to forty degrees, to which yeast is added. After mixing well, leave alone for thirty minutes. If the milk froths, then the process is proceeding correctly.
2. It is imperative to remember about the ritual of "saturating" flour with oxygen. Prepared milk and an egg are poured into a hole made in flour. Also, salt, sugar and oil are added.
3. The dough is kneaded and then covered with cling film. By the way, a warm place in which the dough should be infused for about an hour may be a place next to the battery. In this case, the dough should triple.
4. The oven should be preheated as best as possible (at least 250 degrees Celsius). The iron sheet is oiled and also dusted with flour.
5. After that, put the cobbled large dough cake on this sheet. With a given amount of ingredients and a small oven, this amount of dough is enough for two servings. To avoid air release, the edges are not squashed.
6. For the dough, a sauce is made with one teaspoon of tomato paste and one tablespoon of mayonnaise, which is used to lubricate its surface.
7. For such a dough, the filling is laid out in several layers, which have an interlayer in the form of grated cheese.
8. It is baked for 6 minutes at a temperature of 250 degrees. It should be located on the top shelf. If the oven does not have such a high temperature mark, then the baking time should accordingly increase. The pizza turns out to be insanely soft and well-fed.

As for the filling itself, there are already no special rules and recommendations, since everyone makes their own perfect pizza. In this case, experiments and flight of imagination are welcome. The key to success is the properly prepared dough itself, but what will be the filling is not so important. After all, the main thing is what? To make it tasty!