Simple and delicious pizza dough. How to make pizza dough at home for an unforgettable party? Fresh without yeast

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Pizza is a dish that both adults and children love equally. The filling for it can be prepared from almost any leftover food in the refrigerator - a piece of cheese, a couple of slices of sausage, sausages, tomatoes, pickled cucumbers, olives, onions, etc. But the pizza dough is kneaded strictly according to the chosen recipe. It is from him that the taste of the finished treat first of all depends.

A huge number of pizzerias in every city suggests how popular the dish is, but not every hostess knows how to approach the dough for such pastries. In fact, it is prepared quite simply from the following products: 480 g flour, 1 tsp. salt, 310 ml of clean drinking water, 2 tsp. quick yeast, 3-4 tbsp. olive oil.

Dry yeast is poured into the flour, water and oil are added. It is desirable that the products are not cold.
From these ingredients, a soft dough is kneaded, which is covered with a film and sent in a warm place for 40-50 minutes.
Next, you can begin to form the basis of the dish.

From the indicated number of components, three bases with a diameter of about 33 cm will be obtained.

Cooking without adding yeast

Even if the culinary specialist did not have yeast at hand, this will not prevent him from pleasing his family with juicy fragrant pizza. Other ingredients will be used: 420 g of flour, a pinch of fine salt, 45 g of creamy margarine, 110 ml of ice water, a pinch of sugar.

First, the flour is sifted on the table in the form of a low slide.
A depression is made in its center, where salty cold water is poured. The ingredients are gently mixed with a knife. The result should be a uniform, steep mass.
After 1.5 hours of rest under a towel in the cold, the dough is removed, rolled out and pieces of margarine are sent to its middle.
The mass is pinched according to the principle of an envelope, sprinkled with flour and rolled out thinly (seam down).
After folding the dough three times, it is rolled out well again with a rolling pin.
The folding and rolling procedure is repeated again.
After another 1 hour in the cold, the mass is ready for making pizza.

Such yeast-free pizza dough will allow you to prepare a thin, crispy treat with any filling.

On kefir

The simplest dough is prepared very quickly. This is facilitated by the joint work of yeast and lactic acid bacteria from kefir. In addition to the dairy product (130 ml), take: ½ a small spoon of fast yeast, a pinch of salt, 200-220 g of flour, 6-7 g of granulated sugar.

Kefir is slightly warmed up, all dry ingredients are poured into it (only 1/3 of the flour).
After thorough mixing with a whisk, the mass should stand until obvious bubbles appear on its surface.
Then you can add the remaining flour and start kneading the pizza dough on kefir.
As a result, it should easily lag behind the fingers.

The dough rises well, so to prepare a thin pizza, you need to roll it out as carefully as possible.

Yeast dough for pizza

Such a dough will be infused for at least 1.5-2 hours, so you need to knead it in advance. To do this, prepare products: 520 g of wheat flour, 2 tbsp. salt, 320 ml of drinking water, ½ tbsp. quick yeast, 1 tsp granulated sugar.

Approximately 90 ml is poured from the heated water, in which yeast and sugar are dissolved. Under the cling film, the dough will come up for several minutes. When the mixture bubbles, you can continue to work with it.
The flour is sifted a couple of times, salted and poured into the yeast mixture.
After thorough kneading, an elastic dough should be obtained, easily lagging behind the fingers. You can add more flour or liquid if needed.
In a warm place, the mass is infused for at least 1.5 hours. After punching, you can turn it into a pizza base.

It is allowed to store such a yeast dough in the freezer for a long time.

Lenten option on the water

The main secret of the discussed mass lies in its thorough long-term mixing. You have to do a lot of work with your hands. The recipe uses: 120 ml of boiled chilled water, 1.5 tbsp. flour, 4-5 tbsp. olive oil, salt.

It is very important to sift the flour well into a wide bowl. It is advisable to do this a couple of times.
A pinch of salt is added to the sifted flour, ground black pepper if desired, as well as water and oil.
First, the mass is kneaded with a spoon, then it is laid out on the table and carefully kneaded with hands. This should be done for at least 10-12 minutes.
The resulting dough is rolled into a "bun", wrapped in cling film and put away in the cold for 45-55 minutes.

To prepare pizza, the mass is rolled out with a thickness of about 5-7 mm, smeared with the selected sauce and sprinkled with toppings.

Thin dough for Italian pizza

It is this dough that is especially popular with culinary specialists. After all, it allows you to cook treats like in the most famous pizzerias in Italy. The composition of the recipe includes: about 4 tbsp. white flour, 2.5 small spoons of quick yeast, 1.5 tbsp. drinking water, a pinch of granulated sugar, 1.5 tbsp. quality olive oil, a pinch of fine salt.

At the first stage, the water is heated, sugar and yeast are dissolved in it. Next, you need to let the components wake up and get to work. This will take 5-7 minutes.
While the dough is being prepared, olive oil, salt, and sifted flour are mixed in a separate bowl. Already at this stage, you can add a pinch of oregano.
Both masses are combined and mixed.
The result will be a thick, non-sticky dough, which, after greasing with olive oil under cling film, will infuse for about 1.5 hours next to a heat source.

The filling, sauce are laid out on the rolled out thin dough, and the treat is baked in the oven until cooked.

How to cook with milk?

On the basis of milk, pizza always turns out to be very satisfying. Great if you can take a homemade product. But store-bought milk is fine (1 cup). In addition to it, will be used: raw egg, 1/3 tsp. baking soda, 12-14 tbsp. wheat flour, 1 small spoon of salt.

The egg is well beaten with salt. A stable foam should appear on the surface of the mass. You can use a mixer or a special blender nozzle for this.
Next, milk at room temperature and baking soda are added to the mass. It is not necessary to extinguish the latter.
After thorough kneading, the dough will need to rest a bit. Enough 12-15 minutes.
At this time, you can prepare the filling, for example, chop tomatoes and pickled cucumbers, fry champignons with onions, cut smoked sausages, grate cheese.
The baking dish is lubricated with any oil or fat, the dough is poured into it, and the selected additives are laid out on top.
The dish will be baked for only 15-20 minutes in a hot oven (at 200-220 degrees).

Before adding the filling, you should grease the resulting quick pizza dough with Provencal ketchup or any other favorite sauce.

Fluffy pizza dough

A fluffy version of the dough allows you to cook the so-called "American" pizza. It turns out thick, satisfying and appetizing. Absolutely any filling is suitable for such a dish. And for the test you need to prepare: 320 ml of clean drinking water, 1 tsp. sugar, 440 g of white wheat flour of the highest grade, 2 small spoons of fast yeast, a pinch of salt and the same amount of cornstarch, 30 ml of olive oil. How to make pizza dough fluffy, is described in detail below.

It is best to use the kitchen appliances available in the stock during the kneading process. For example, a mixer, combine or blender with a special attachment. This will greatly facilitate the work of the hostess.
Warm (but not hot!) drinking water is sweetened and combined with yeast. The resulting mixture is left for a few minutes.
Olive oil, salt and all the flour (previously sifted) are mixed in a deep bowl.
The two masses are combined and mixed well. A little more of this ingredient may be needed depending on the quality of the flour. The main thing is that the dough comes out elastic and quite soft.
The mass should lie warm for about 2 hours, until it increases significantly in size.

Crispy and delicious dry yeast recipe

This is another Italian recipe. Most likely, immediately after the first test, he will go straight to the hostess' cookbook. The recipe includes: 460 g of flour of the 1st grade, 12 g of salt, 4 g of quick yeast, 40 ml of cold-pressed olive oil, 1 tsp. granulated sugar, 330 ml of warm drinking water.

The ideal temperature for the liquid used is 30-40 degrees. In a hotter liquid, yeast often dies. Salt and olive oil are mixed in water.
The flour is sifted into a wide bowl, combined with quick yeast and granulated sugar. After thorough mixing, the dry ingredients are laid out in a pile, in the center of which heated water with oil and salt is poured.
The two types of components are mixed by hand until smooth. In a container generously dusted with flour, the dough is covered with a film and put into heat for proofing. For this, you can send it to an unheated oven with the light on.
When the mass grows about 2 times, it's time to roll out the dough for pizza.

It is important not to forget to make low sides on the base so that the sauce and filling do not leak out.

Puff yeast dough

Puff pastry pizza is especially tasty - crispy, thin, tender. And it is prepared very simply by using the following ingredients: raw egg, 2 tbsp. white flour, 1/3 tsp salt, half a standard pack of butter, 1 tbsp. granulated sugar, 1.5 tbsp. cow's milk, 25 g fresh yeast.

To begin with, fresh yeast, previously removed from the refrigerator, is diluted in slightly warmed milk.
Sugar is poured into the resulting mixture, an egg is poured, salt is added.
The flour is carefully sifted through a sieve. You may need to repeat this procedure several times.
Flour is sent to the milk mixture.
The dough is kneaded first with a spoon, then with your hands.
Lastly, liquid butter is sent to it.
The mass, kneaded until smooth, is left warm for 2.5-3 hours. During this time, it should significantly add in volume.
The risen dough is divided into 3 parts. Both roll out and stack on top of each other. The layer is folded 4 times. Again you need to roll it out and divide it into three pieces. The procedure is repeated at least 4-5 times.

Real pizza can be made at home, and pizza dough can be perfectly made at home. Homemade pizza dough must meet the main criterion for pizza dough: it must be elastic so that you can stretch it well with your hands and end up with a thin crust. How to make pizza dough correctly? - you ask. Well, let's look at how to cook pizza dough quickly and correctly. The recipe for pizza dough is recognized as even more important than the recipe for its toppings. Delicious pizza dough is the key to delicious pizza. It is very important to get thin Pizza dough. The recipe for thin pizza dough traditionally includes yeast. But yeast-free pizza dough can also be made. The yeast-free pizza dough recipe uses traditional yeast-free dough products as a starter. To do this, prepare pizza dough on kefir, pizza dough on milk. A quick and easy pizza dough can be made with instant dry yeast. Even if you don't have much experience with dough, you can probably make the simplest pizza dough. After all, for its manufacture you need flour, water, salt, sugar, yeast and butter. Ideally, yeast pizza dough is prepared from a mixture of ordinary and durum flour, but our ordinary flour is also suitable. At the same time, usually many tend to cook pizza dough quickly. Indeed, a quick pizza dough can be prepared in 20 minutes. We recommend that you take your time to get a good pizza dough. Just spend 10-15 minutes more. First, to get it done Pizza dough thin, you need to knead it well. This is the whole secret of how to make pizza dough: knead it for about 10 minutes until it becomes elastic, does not tear, so that you, like a real pizzaiolo, can stretch it with your hands to the size of a future pizza. The recipe for Italian pizza dough recommends letting it stand for 20 minutes, during which time the flour will swell and the yeast will play. As a result, your homemade pizza dough will not tear, which is very important in order to make a delicious thin pizza dough. In addition, the dough for Italian pizza is necessarily prepared with the addition of olive oil. If you still have questions, see how to make pizza dough with photo instructions. Follow the recipe step by step and you will have real pizza dough. A photo recipe will help someone who is still on “you” with the test. And do not be afraid that you will get a dry pizza dough, real pizza should not be wet. However, some people like fluffy pizza dough that is made liquid. Pizza batter is often prepared with kefir or sour cream, the flour is sifted so that it is saturated with oxygen, the soda is quenched with vinegar. The result is a fluffy batter that is poured into a baking dish.

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

Irina Kamshilina

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

Delicious pizza is always a good option for a feast, especially in a situation where guests are on the doorstep. It is important that the dough is thin, yet soft, as in Italian pizzerias. The ideal recipe for thin pizza dough consists of a minimum number of ingredients, the crust is cooked in minutes, and the toppings can be very diverse.

Yeast-free recipe with milk

Time: 15 minutes.
Servings: 10.
Difficulty: easy.

A quick recipe for thin pizza that is prepared in just 15 minutes. Olive oil is traditionally used for cooking.

Ingredients:

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

Cooking method:

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

Thin pizza dough with dry yeast

Time: 2 hours.
Servings Per Container: 8.
Difficulty: medium.

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

Ingredients:

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

Cooking method:

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

On kefir

Time: 2 hours.
Servings Per Container: 8.
Difficulty: medium.

The density of the cake depends on the fat content of kefir. The higher the fat content, the denser the dough will be. According to this recipe, a light fermented milk product with a mass fraction of fat of only 1% is used.

Ingredients:

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

Cooking method:

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

Recipe like in a pizzeria

Time: 30 minutes.
Servings Per Container: 6.
Difficulty: easy.

A simple recipe for thin pizza dough does not take much time to cook, but it is important to let the workpiece cool well. Roll out the cake as thin as possible, counting on the fact that it will rise when baking.

Ingredients:

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

Cooking method:

Sift flour, make a funnel, add yeast.
In small portions, add oil and water, mix the edges of the flour into the center, the dough should take a lump, salt.
Knead for about 10 minutes.
Roll into a ball, place in a clean, airtight container with a lid, and place on a refrigerator shelf.
When forming a cake, it is better not to roll out this thin dough for pizza, but to stretch it.
The preparation is recommended to be used during the day.

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

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

The national Italian dish pizza, which is an open pie or flatbread with various fillings, primarily tomatoes and mozzarella cheese. The term "pizza" is first found in texts of the 20th century, although the progenitors of pizza - tortillas with cheese - existed in ancient Greek cuisine.

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

How to make dough for homemade pizza: cooking rules

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

Read:- three recipes for fluffy and soft puff pizza.

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

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

When it comes to directly baking real Italian pizza, the two most important conditions are high temperature and minimum toppings. It is not for nothing that the Italian masters of pizzaiolo (it. pizzaiolo) cook pizza in special wood-fired ovens. In the traditional Pompeii oven, the temperature is so high that it cooks pizza in just 90 seconds.

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

In the absence of an oven, preheat the oven to the maximum, the higher the temperature, the better. For example, at 260 ° C in just 5-10 minutes, at 220 ° C - in 10-15 minutes. For the same reason, put a baking sheet or a special stone for baking pizza in the oven in advance so that it has time to warm up, and transfer pizzas to an already hot surface.

The more toppings on the pizza, the longer the cooking time, the more wet the finished cake will come out - not at all the result that we would like to achieve from homemade pizza. Limit yourself to a thin layer of your favorite toppings and a small amount of good cheese.

Yeast pizza dough fast

10 minutes to prepare

5 minutes to prepare

270 kcal per 100 g

Classic recipe for instant yeast pizza dough with step by step photos.

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

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

Ingredients

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

Cooking

Prepare the necessary ingredients: yeast, warm water, flour and salt. Dissolve the yeast in the water: pour the water into the mixing bowl or a large bowl, sprinkle the yeast evenly into the water and leave until it dissolves.
Add flour and salt to water with yeast, stir with a rubber spatula. At this point, the dough should begin to clump into floury lumps.
Knead using a mixer or by hand on a floured cutting board for 5-8 minutes until the dough forms into a smooth, slightly sticky ball that springs back when pressed with your finger. If the dough sticks too much to the mixing bowl or hands, add a little more flour, but no more than 1 tbsp. at a time.
Option 1: make pizza right away. If time is limited, use quick yeast pizza dough immediately after kneading. Ready-made pastries will turn out thin, with a crispy base.
Option 2: let the dough rise. If we plan to make pizza on the same day, and we have free time, grease the bowl with vegetable oil, put the dough there, cover with cling film and leave to increase in volume at room temperature for 1-1.5 hours.
Option 3: make the base in advance. If we're baking pizza in the next few days, cover the bowl of dough and put it in the fridge. If you have time, you can let the dough rise for at least half an hour before putting it in the refrigerator, although you can skip this step.
If the dough was in the refrigerator, take it out and let it warm up to room temperature. In the meantime, preheat the oven as much as possible. Place a pizza stone or a thick, low-sided baking pan in the bottom third of the oven.
Divide the dough in half, roll out or flatten each half into a circle with a diameter of about 25 cm. Transfer to baking paper, cover with a quarter cup of sauce, cheese and toppings to taste. Carefully transfer pizza to a baking sheet or stone and bake until golden brown and melting cheese. The baking time depends on the temperature in the oven and how thin or thick the base is rolled out.
Cool slightly and serve immediately. We cover the second half of the dough with sauce, cheese and filling and send it to the oven.

Thin and soft pizza dough like in a pizzeria

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

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

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

Ingredients

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

Cooking

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

Do not add too much sauce - a real pizza like in a pizzeria should not be wet.

Authentic Italian Pizza Dough Recipe

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

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

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

Ingredients

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

Cooking

Stir sugar and yeast in warm water until completely dissolved. Add olive oil and salt, mix again.
In small portions, we begin to stir in the flour. Stir until completely homogeneous. We leave for 10 minutes.
Meanwhile, heat up the oven. Grease your fingers with olive oil and use your hands to flatten the dough into the desired shape. Add sauce and toppings of your choice.
Carefully transfer the pizza blank to the stone and bake in a hot oven until the filling is ready. Cool slightly and serve.

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

Pizza dough without yeast: a recipe in 5 minutes

This is the simplest yeast-free pizza dough: a 5-minute recipe contains only 5 ingredients - flour, baking powder, salt, milk, butter. The dough does not need to be left to settle, just mix all the ingredients, and you can start baking.

Ingredients

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

Cooking

We heat the oven to 220 ° C. Prepare a baking sheet or a stone.
In a large bowl mix all the ingredients. Knead with a dough mixer at low speed or stir with a spatula until the dough begins to gather into a ball.
Sprinkle the cutting board and rolling pin with flour. We place the dough on the board and form it into a ball with our hands. Roll out with a rolling pin to the desired thickness.
We apply the sauce and filling, bake at 220 ° C for 12-15 minutes. Remove from the oven, cool for a couple of minutes and serve the pizza to the table.

The 5-minute yeast-free pizza dough recipe is great for preparing a delicious and quick dinner in a hurry: fragrant homemade pizza will be completely ready in just 15 minutes. It is also better to use a simple filling, sausage and cheese are ideal.

Recipe for pizza dough on kefir without yeast

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

Ingredients

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

Cooking

Mix buttermilk, flour, salt, soda and oil in a bowl until smooth.
Knead the soft dough for a few minutes. If it sticks too strongly to the hands, add 1 tbsp. flour at a time or grease the palms with vegetable oil. If the dough is too dense, add 1 tsp. kefir or water.
Lubricate the bowl with vegetable oil, put the dough in it, close it and let it stand for 45 minutes. Shortly before the expiration of the specified time, we prepare the filling and preheat the oven.
We roll out or level the dough, coat with sauce, cover with stuffing and bake for 15 minutes at 220 ° C. Serve hot pizza immediately.

Mozzarella cheese is best combined with kefir dough.

Delicious and quick pizza dough

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

Ingredients

wheat flour - 1-1.5 cups;
baking powder - 1.5 tsp;
salt - three quarters of a tsp;
natural yogurt - 1 cup.

Cooking

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

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

Pizza dough with milk without yeast

The difference between this recipe for pizza dough in milk without yeast is in the composition of the egg and olive oil. These two ingredients give the yeast-free milk pizza dough the necessary elasticity and suppleness. The base is prepared very quickly - you just need to mix all the necessary ingredients.

Ingredients

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

Cooking

In a large bowl mix flour, baking powder and salt. We make a hole in the center.
In a separate bowl, whisk together the egg, olive oil and milk until smooth. Pour into the recess in the bulk ingredients. Stir until you get a soft dough.
Transfer to a floured bowl and knead with your hands until the dough is smooth and elastic. Flatten with your hands to the size of the baking dish.
We spread the sauce and filling on the resulting cake, bake in a well-heated oven until cooked. Cool for a couple of minutes and immediately serve hot pizza on the table.

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

Recipe for thin pizza dough without yeast

Thin pizza dough without yeast on water is prepared quickly and from the most affordable ingredients - flour, water, baking powder, salt and olive oil (the latter can be replaced with vegetable oil). In the absence of yeast, milk or kefir at home, this recipe for a delicious and thin dough will help you prepare delicious homemade Italian-style pizza in a matter of minutes.

Ingredients

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

Cooking

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

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

Liquid dough for instant pizza

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

Ingredients

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

Cooking

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

From this batter, you can bake a very tasty pizza about 20 × 30 cm in size in the oven, or cook. Ideal toppings are minced meat or salami sausage.

Sour cream dough for pizza

Yeast-free sour cream pizza dough is good because neither baking powder nor chicken eggs are used in the recipe - only sour cream, butter, flour and a little salt. All the ingredients need only be mixed and kneaded, and you can immediately bake delicious pizza.

Ingredients

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

Cooking

Melt butter and cool slightly. Mix melted butter, sour cream and salt.
We begin to add flour in small portions, mixing thoroughly each time. The dough should be soft, slightly oily, not sticky to your hands. Do not add too much flour, otherwise it will become tight.
We divide the dough in half if we are preparing two small pizzas. Knead each half with your hands, sprinkle with a little flour, and form into a ball.
We level both balls into two pizza bases, grease with sauce, spread the cheese and the desired filling. Bake in a well-heated oven until done.

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

Recipe for pizza dough in a bread machine

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

Testoved advises. The names of the programs you need may differ from model to model: carefully read the instructions for your bread machine.

Ingredients for 500 g dough

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

Proportions for 700 g of dough

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

Cooking

Add water, vegetable oil, salt, flour and yeast to the bowl of the bread machine in the order indicated or as recommended by the manufacturer of the bread machine in the attached instructions.
We set the bread machine to the “Pizza” mode (Panasonic, Mulineks, Kenwood) or “Dough” (Redmond, LG). The necessary program may be called differently, depending on the model of the bread machine: “Pizza dough”, “Yeast dough”.
When the bread maker has completed the program, take out the dough and knead it lightly on a floured surface. For each pizza, grease the mold and sprinkle with starch. We spread the dough in the form and cover with fillings to taste.
Bake at 220°C for 15-20 minutes or until the base is golden brown and the cheese starts to melt and bubble.

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

It is very simple to diversify the classic yeast dough for pizza in a bread machine:

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

How to freeze dough

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

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

What you need

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

Instruction

Knead the dough according to the selected recipe. We form into separate balls, sufficient in size for making 1 pizza.
We lay it on paper (this is optional, but it is more convenient to work with) and cover each ball with a thin layer of olive oil on all sides.
We place the ball in a bag for freezing, close the plastic zipper and release all the air from the bag. We place in the freezer and store no more than three months.

Before use, it is enough to move one package in the refrigerator for 12 hours, and then remove the dough from the package and leave it to warm up at room temperature for half an hour.

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

Pizza ... Already at the mere mention of it, it catches your breath and salivates. The whole world goes crazy for this round cake with hot filling and cheese.

Those who have tried it at least once fall in love with it from the first bite. Because it's unbelievably, divinely delicious. Without a doubt, it is the filling that sets the pace in taste and plays a dominant role. But no less important point for a successful pizza is a properly mixed and baked flat cake. The base, if desired, can be made lush or thin, almost crispy.

You can bake pizza at home, it's not that difficult. For the filling, any meat, vegetable, fish products are suitable. But, since pizza is not a pie, the toppings and dough will not be enough. Its obligatory attributes are still cheese and tomatoes. Cheese can be bought all year round. But tomatoes are only in season. Therefore, in winter, instead of tomatoes, you can use homemade preparations, for example, not too spicy adjika, ketchup or tomato sauce.

Well, the filling seems to have been collected, it remains to knead the dough and bake the cake. Choose the recipe you like and pamper yourself and your family with real pizza.

Recipe 1: Yeast Pizza Dough with Milk and Eggs

The most traditional dough for a fluffy, soft and delicious base. It is mixed with milk, but if desired, it can be diluted in half with water.

Ingredients: 2 cups of milk, flour - 6 cups, eggs - 2 pcs., 50g margarine, 100g raw yeast, salt - 1tsp, sugar.

Cooking method

To begin with, the yeast must be fed with sugar so that it revives and starts the fermentation process. To do this, they need to crumble, grind with a spoonful of sugar and a few tablespoons of warm water. Pour in a couple of tablespoons of flour and mix the liquid mass. As soon as it begins to foam, after 15 minutes, add warm milk, salt, beaten eggs, melted margarine. Mix, add flour. Knead the dough, put it for fermentation. Not necessarily in a warm place, it will work even in the refrigerator (for 1-2 hours). Knead it once or twice when it rises and you can roll out the cakes.

Recipe 2: Yeast dough for pizza without eggs on the water

This recipe was whispered in the ear of the famous English culinary specialist James Oliver. He is also a fan of pizza and offers his own version for the base. In the recipe, among the ingredients, there are sea salt and olive oil. Of course, James is unaware that in distant Russia, not in all stores you can buy such ordinary, in his opinion, products. Therefore, you can replace sea salt with the usual table salt, and olive oil with vegetable oil. Better odorless, refined.

Ingredients: 1 kilogram of flour, 0.65 l of warm water, 1 tbsp sea salt, sugar - 1 tbsp, olive oil - 4 tbsp, dry yeast - 14g.

Cooking method

Sift the flour - on the table or in a wide bowl, where you like to knead. Mix the rest of the ingredients and pour in half the amount of flour. Mix. Pour the rest of the flour in small handfuls during the kneading process. Knead until the dough becomes elastic. Leave to fit, i.e. rose. It can be warm, or at room temperature, the main thing is that there are no drafts. As the mass approximately doubles, it will need to be kneaded with your hands, freeing it from bubbles. When the dough rises again, it is again punched and rolled out.

Recipe 3: Pizza dough without yeast on sour cream

For many pizza lovers, yeast dough is not suitable for certain reasons. Therefore, pizza can be baked on a yeast-free dough. Moreover, there are many options for its preparation. The dough is kneaded on kefir, cottage cheese, whey. And we suggest making a kneading on sour cream.

Ingredients: eggs - 2 pcs., 1 kg of flour, 150 g of margarine, 100 ml of sour cream, salt, 1 teaspoon of sugar and soda.

Cooking method

Beat eggs, adding sugar and salt. Soda extinguish in sour cream (stir), margarine melt. When it cools down, add sour cream and egg mixture. Then add flour little by little, kneading the dough. It should become elastic and soft. Leave it for a while, fifteen minutes, for proofing and ripening. And then you can roll out and bake. If there is excess dough left, store it in the freezer.

Recipe 4: Pizza dough without yeast on kefir and mayonnaise

What can you cook delicious, if in the refrigerator there is only a bag of kefir, a couple of sausages, a tortured tomato, and the remains of mayonnaise. Why not bake pizza for dinner? Even if there is no yeast in the house, you can knead a simple but quite decent dough. It will help out a lot if at the moment you are not up to frills.

Ingredients: kefir - 0.5 l, flour - 3 cups, 2 tbsp. mayonnaise, a pinch of salt, 2 eggs, soda - 1 tsp, sugar - a tablespoon.

Cooking method

Mix kefir with soda, add mayonnaise, sugar, salt, beaten eggs. After adding flour, knead a soft dough. It should be similar in consistency to thick sour cream. It does not need to be kneaded by hand, everything turns out quickly and easily. Then the mass is simply poured into a mold or pan, any filling is placed on top and baked like a regular pizza.

Recipe 5: Italian Pizza Dough

Since this is a recipe for Italian dough, it is not worth replacing some products with others. So, if sea salt or cane sugar is written, then they should be taken. As well as olive oil. Flour is taken 50 percent of the usual, the remaining half - durum wheat.

Ingredients: flour - 3 cups, 1 cup warm water, 1 teaspoon of sea salt and cane sugar, 2 tsp. dry yeast (from sachets), 2 tbsp. extra virgin olive oil (first pressing).

Cooking method:

Sift flour, mix with salt and make a slide.

Mix the yeast with warm water, add sugar and let stand so that they come to life (begin to foam). After five to seven minutes, combine the yeast and flour, pour in the oil and start kneading the dough. You need to knead it in good faith for ten minutes, or even fifteen. This is not an easy task, but it is useful for the test. Then it will become soft, at the same time elastic and uniform. The way real dough should be - when stretched, it does not tear and does not shrink back. Blind a bun or ball out of it and leave it for an hour or two so that it fits. Do not forget to cover it from above so that the bun does not wind. Now you can knead the mass and roll it out. Although the Italians do without rolling pins. Pizza dough is simply stretched by hand to the desired thickness. First, it is pressed in the center, flattened, then they begin to stretch, trying to maintain the shape of a circle. Borders are formed along the edges or do without them if the cake is made thin.

The pizza is baked on a baking sheet greased with vegetable oil and sprinkled with flour.

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