People often go to a pizzeria and order various types of pizza there. Everyone, naturally, has their own taste preferences, but when choosing a pizza, we all pay attention to what base was in the prepared pizza. It often turns out that after ordering a seemingly quite tasty topping, it is simply impossible to eat the pizza itself, and all because the dough for the base was chosen inappropriately.

After such an unsuccessful trip to a pizzeria, we begin to look for an alternative pizzeria or start making pizza in our kitchen. Many culinary experts have accustomed their households to their homemade pizza. Believe me, homemade pizza can be much tastier than the pizza served in a pizzeria. The most important thing here is to choose the right dough for the pizza base.

In this article, I suggest you familiarize yourself with the recipe for pizza dough, which, in my opinion, is incomparable. I myself personally use this dough for pizza bases, I really like it, I simply no longer need to look for something new. The dough in the finished pizza is always soft, thin and baked. It very rarely burns, and even when thin it does not become crispy. To record what is offered to you pizza dough recipe, I recommend that you prepare a pen and notepad to write down the entire recipe with the necessary ingredients.

• Cuisine: Homemade;
• Type of dish: Baking;
• Yield: 2-4 servings;
• Preparation: 30 min;
• Cooking: 15 min;
• Calories: 251;

Ingredients for the dough for pizza dough:

• Yeast - 30 gr.
• Warm water - 0.5 cups
• Sugar - 2 tablespoons
• Flour - 1 tablespoon

Method for preparing dough for pizza crust:

The dough is prepared on the basis of warm boiled water, to which 30 grams of yeast is added, then add 2 tablespoons of sugar and 1 tablespoon of flour - mix everything, put in a warm place for 30 minutes, covered with a towel. After thirty minutes, the dough is ready and you can use it to make pizza dough.

Ingredients for yeast pizza dough:

• Vegetable oil – 100 gr.
• Ready dough
• Flour – 450 gr.
• Salt - to taste

Method for preparing yeast pizza dough:

To prepare pizza dough we need ready-made dough. There is dough. Now take a bowl where we will knead the pizza dough. Pour flour there and make a hole, then pour the dough into this hole. Add salt to taste, you can not add salt at all, then the dough will turn out sweetish, but if you consider that our filling may contain slightly salty products, then we don’t need salt, everything will be replaced by the filling.

Here, we have flour and dough, now knead the dough until it stops sticking to your hands. As soon as the dough has absorbed all the flour, now we begin to gradually pour in vegetable oil and knead periodically. Once all the vegetable oil has been mixed in, you can begin creating the pizza base. The dough is very docile, it allows itself to be rolled out very thin, which is commendable for pizza, and when the filling is added, the dough does not leak, but is completely baked.

200 grams of flour
- one teaspoon of dry yeast (Saf moment or similar)
- a quarter teaspoon of salt
- 100-120 ml water
- one tablespoon of vegetable oil

Preparation of the dough:

Pre-dilute the yeast in half a glass of warm water with a little added sugar (about a quarter of a teaspoon). While the yeast is rising, sift the flour through a fine sieve and add salt to it. As soon as the yeast begins to rise in the cup (it should begin to form abundant foam in the cup), pour it into the flour.
Knead the dough by hand or in a food processor, adding warm water as needed. While kneading the dough, pour a tablespoon of oil into it and knead thoroughly until a homogeneous mass is formed (without lumps or other irregularities).
Take a pan or bowl and grease it with oil. Form the dough into a ball shape, lightly sprinkle flour on top and place in a greased pan.
Cover the top with gauze or a towel (so that the dough does not get airy on top) and leave for 40 minutes in a warm place for the dough to rise. The dough should double in volume; if the dough rises too quickly, it should be knocked down and left to rise further.

When the dough has risen properly, place it on the board and knead for 1-2 minutes, after which we form it into a thin round cake with a diameter of 30-40 cm (optional). We form the edges on the cake; if the dough turns out to be too fluffy, you can make small punctures with a fork along the area of ​​the cake (except for the edges).
That's basically it, grease the crust and fill it with filling and our pizza is almost ready. Place it in the oven and bake until done.

Pizza dough on dough

To prepare pizza dough using the sponge method, we need:

200-300 grams of flour
- 10 grams of yeast
- half a teaspoon of sugar
- a quarter teaspoon of salt
- water

The preparation of this dough begins with a dough. To do this, mix yeast in 2-3 tablespoons of warm water, add a quarter teaspoon of sugar, two tablespoons of flour and knead the dough. Cover the kneaded dough with a towel or gauze and place in a warm place for 30-50 minutes until the dough rises.
As soon as the dough is ready, sift the remaining flour through a fine sieve onto a wooden board in a heap. We make a depression in the slide and place the dough in it. Add salt, 100-150 ml of warm water and start kneading the dough. A well-kneaded dough should be homogeneous, elastic and not stick to your hands.
Place the kneaded dough into a pan, cover the top with gauze or a towel and place in a warm place for one hour.
As the dough rises, it should increase two to three times in volume. After time, we knock down the finished dough and form it into thin pizza crusts.
P.S. To prevent the dough from sticking to the pan or mold, it should be greased from the inside with vegetable oil.

Puff pastry for pizza

To prepare puff pastry for pizza we need:

400 grams of flour
- glass of water
- 50 grams of margarine
- a teaspoon of salt

Sift the flour through a fine sieve in a heap onto a wooden board. Dissolve salt in a glass of water, make a depression in the middle of the slide and pour water and salt into it. Carefully combine the water with the flour and knead the stiff dough (it should be homogeneous and without lumps). Cover the kneaded dough with a towel and place in the refrigerator for one and a half to two hours. We soften the margarine and, giving it an oblong shape, put it in the refrigerator. Roll out the cooled dough a little, giving it an oblong shape (about double - triple the amount of margarine). Place margarine in the middle of the cake and fold the cake inward like an envelope, pinching the edges. Sprinkle the dough and table with flour, turn the dough seam side down and roll it out as thin as possible. Fold the dough in thirds or fourths and roll it out again. We repeat this operation two to three more times and put the dough in the refrigerator to rest. After an hour, the dough kept in the refrigerator is ready for further preparation.

Pepperoni pizza with bacon

Let's start making pizza by preparing the ingredients:

Grind the cheese on a fine grater, cut the smoked bacon into thin strips. Peel the sweet pepper and cut into thin strips. If you wish, you can prepare greens for pizza; to do this, finely chop parsley, dill or other greens to your taste.

I would like to make one remark: if there is a lot of sweet pepper, you can simply take half a pepper.

When all the ingredients for the pizza filling are ready, let's proceed directly to preparing the pizza. We take pre-prepared pizza dough and roll it out into a crust with a diameter of 25-30 cm. The thickness of the crust mainly depends on personal preference, but de facto the pizza crust is made very thin, visually 8-12 mm.

Place the finished crust on a baking sheet or round pizza pan, pre-greased. Now carefully use your fingers to make a small edge along the edge of the cake. Lightly grease the top of the cake with vegetable oil and sprinkle with grated cheese (hard cheese, for example Parmesan). Leave the dough, covered with gauze or a towel, to rise for 5-10 minutes. As soon as the dough rises, spread the crust with tomato sauce. Place pieces of bacon and sweet pepper evenly on top of the tomato sauce. Place pepperoni on top, cut into thin rings, sprinkle seasonings on top (oregano or whatever you like best, you can add finely chopped herbs). Sprinkle smoked cheese on top, salt and pepper to taste, you can sprinkle a little vegetable oil. We bake the pizza in an oven preheated to 180 - 200 degrees. As soon as a crispy crust has formed on the pizza, you can remove it from the oven and serve it after slicing it.
Bon appetit.

To make pizza we need:
- a tablespoon of vegetable oil
- 50 grams of hard cheese (Parmesan or similar)
- tomato sauce
- 100 grams of smoked bacon
- one sweet green pepper
- one sweet yellow pepper
- 50 grams pepperoni
- 50 grams of grated smoked cheese
- oregano seasoning
- salt, pepper to taste

Pizza "Margherita"

According to legend, in 1889, in honor of the arrival of Queen Margaret of Italy, wife of King Umberto the First, pizza maker Raffaele Esposito prepared a pizza symbolizing the Italian flag (green - white - red). Later, pizza prepared according to this recipe began to be called “Pizza Margherita”.

Now I bring to your attention the recipe for this very popular pizza in Italy...
So, we will need:

For green color - 12 basil leaves,
For white color - 150 gr. mozzarella cheese,
For red color - 2 pcs. medium tomatoes,

Also: pizza dough
3 tbsp. spoons of olive oil
Salt, ground black pepper to taste

First, let's prepare the pizza dough. You can do this using the dough recipe for pizza dough or the recipe for pizza dough (thin base).
Then pour boiling water over the tomatoes for one minute, remove the skin, cut into four parts, remove the seeds and cut into cubes.
We also cut the mozzarella cheese into cubes.
Now we need to heat the oven to 230C, and while it is heating up, take a round pizza baking dish (or something similar, for example, a baking sheet or a frying pan), grease it with olive oil and sprinkle it with a little flour.
Knead the dough one last time and roll it out thinly, so that the dough layer is slightly larger than our mold, put it in the mold, making small sides along the edges, and prick it over the area with a fork.
All that remains is to evenly spread the tomatoes, mozzarella cheese, salt and pepper and place in the oven for 15-20 minutes.
The final touch: decorate the pizza, which is still sizzling with heat, with sprigs and basil leaves and serve immediately.
Bon appetit!

Hello.

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

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

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

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

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

Pizza dough with dry yeast and water: the fastest way

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

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

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

Preparation:

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

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

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

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

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

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

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

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

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

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

Step-by-step recipe for making dough with milk

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

Ingredients for 2 large pizzas:

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

Preparation:

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

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

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

During this time, the dough should double in volume.

After 40 minutes:

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

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

First, knead it in a bowl.

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

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

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

How to knead pizza dough with kefir yeast

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

Ingredients:

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

Preparation:

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

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

3. And mix everything again.

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

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

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

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

Video recipe for making dough from live yeast in olive oil

Thin pizza dough with live (wet) yeast

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

Ingredients:

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

Preparation:

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

2. Add 3 tablespoons of sifted flour and mix.

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

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

5. And we begin to knead the dough.

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

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

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

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

Thank you for your attention and see you soon.

To prepare it you will need the following ingredients:

• Wheat flour - 4 cups,
• Sugar - 6 tablespoons,
• Butter - 6 tablespoons,
• Chicken egg - 5 pcs.,
• Yeast - 20 g.,
• Salt - half a teaspoon,
• Milk - half a glass.

You can use margarine instead of butter, and water instead of milk. The liquid should be warm; we will breed the yeast in it.

How to prepare sponge dough for pizza?

First you need to prepare the dough. To do this, take half a glass of warm milk and dilute it, dilute the yeast in it, stir thoroughly.

A blender with a whisk attachment allows you to quickly stir the yeast until smooth. Give it a try.

Add half the volume of flour (2 cups) to the resulting mixture and mix thoroughly (again using a blender). Place in a warm place for 3 hours until maximum rise. If the dough begins to settle earlier, start kneading the dough.

Mix the eggs with sugar and salt thoroughly. Add the resulting mixture to the dough along with the rest of the flour. Knead the dough until it becomes homogeneous. I usually do this for 8-10 minutes.

Heat the butter (or margarine) until it becomes thick sour cream and add it to the dough, then knead the dough well. Cover the container with a towel and place in a warm place to rise.

To make the dough rise faster, place it in a warmer place. If there is no rush to prepare, place in a cooler environment.

When the dough has increased in volume by 2-3 times, knead it and place it on the table, sprinkled with flour.

All. You can prepare the crust! Bon appetit :)

Another recipe for yeast sponge dough for pizza.

For the dough: 1.5 cups of wheat flour, 0.5 hundred pounds of milk, 2 g of sugar, 20 g of yeast.

For the dough: 2 cups wheat flour. 0 t 25 glasses of milk, 7 cm. tablespoons butter, 4 eggs. 0.5 teaspoons of salt.

Prepare a dough from flour, milk and yeast. Heat the milk, pour in the yeast diluted in a small amount of warm milk or water, stir and add the prepared flour (half the norm), add sugar, and stir until smooth. Place the dough in a warm place for 2-3 hours to ferment. The volume of the dough should increase 2-3 times and gradually begin to fall. The dough is ready.

It usually takes 3-4 hours to prepare the dough, depending on the quality of the yeast, the amount of baking (the more baking, the more time it takes to rise the dough) and the temperature* at which the dough is prepared. Add the rest of the milk (warm), salt and sugar dissolved in a small amount of water, eggs to the dough - stir everything, add flour and knead the dough until it becomes smooth, elastic and easily comes off the hands and walls of the dish. Then add melted butter, butter or table margarine, vegetable oil into the dough and knead well. Lightly sprinkle the dough with flour, cover with a lid or cloth and place
in a warm place for 2 hours for fermentation, then knead.

The second recipe for making sponge dough for pizza

For the dough: flour - 1.5 cups, milk or water - 0.7 cups, sugar - 0.5 teaspoons, yeast - 20 g.

For the dough: flour - 2 cups, milk or water - 0.5 cups, butter - 7 tablespoons, egg - 4 pcs, salt on the tip of a knife.

The sponge dough should be prepared in two steps. To prepare the dough using this method, first make a dough from flour, milk and yeast. To knead it, heat the milk (approximately 80% of the norm) to 30°C, then pour into it separately diluted in a small amount of warm milk or water and pre-strained yeast. Stir the resulting liquid, add approximately 1/3 of the amount of flour specified in the recipe, a little granulated sugar to feed the yeast and mix everything until a homogeneous mass is obtained.

Pizza - Pizza dough (master class)

In our recipe pizza dough no milk or olive oil. In our opinion, these products make the dough heavy and not very elastic. Our dough is made using the sponge method. It's not difficult at all. You will get a thin and very tasty pizza.

Preparation:

1.	Dough: mix yeast, sugar and 2 tbsp. l. warm water. Add 2 tbsp. l. flour, mix well, cover with a towel and place in a warm place for 30 minutes.
2.	Pour the remaining flour onto the work table and make a well in the middle. Place the dough in the well, add salt and add about 125 ml of warm water. The dough should be soft, but it should not stick to your hands. Knead the dough until it becomes smooth and elastic (about 10-15 minutes).
3.	Cover the dough with a towel and place in a warm place for 1 hour. The dough should approximately double in volume. We remind you that this amount of dough is designed for 2 pizzas. Then you can prepare 2 different or identical pizzas from the recipes in the Pizza section.