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Yeast pizza dough favorites. How to make pizza dough, yeast, sponge Yeast pizza dough from dry yeast

Yeast pizza dough favorites. How to make pizza dough, yeast, sponge Yeast pizza dough from dry yeast

With this method, you first need to knead a liquid mash called dough. For kneading, take the entire amount of warm liquid and yeast and half the amount of flour (according to the recipe).

The dough should ferment at a temperature of 28-30°C for 3-3 1/2 hours until maximum rise. During fermentation, bursting bubbles containing carbon dioxide appear on its surface. As soon as the dough begins to settle, you can begin to knead the dough.

Add all other heated products to the dough (eggs mixed with salt, sugar, aromatics), gradually add the remaining flour and knead for 5-8 minutes until a homogeneous mass is obtained.

At the end of kneading, add butter, heated to the consistency of thick sour cream, then cover the pan with a lid and place the dough in a warm place to rise. When the dough reaches its maximum level, knead it and place it on a table sprinkled with flour.

The duration of fermentation of the dough and dough can also be adjusted by changing the temperature conditions of the approach, placing the pan in a warmer or cooler place.

Ingredients: 4 cups wheat flour, 4-8 tbsp. spoons of sugar, 4-8 tbsp. tablespoons butter or margarine, 2-8 eggs, 20 g yeast, 1/2 teaspoon salt, 1/2 cup milk or water. Yield of finished products - 1200 g.

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.

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.

Most often, when preparing pizza, yeast dough is used. Of course, you can buy it, but to be sure of the quality, it’s better to make it yourself. Below is a recipe for making sponge pizza dough.

How to make sponge dough for pizza

Sponge dough for pizza is prepared in two stages. At the first stage, a dough is placed. To do this you will need one and a half cups of flour, 0.7 cups of milk, 0.5 teaspoon of granulated sugar and 20 grams of yeast.

To prepare the pizza dough itself, you will need two more glasses of flour, half a glass of milk or water, 7 tablespoons of butter, 4 eggs and salt in the amount “at the tip of a knife.”

How to make pizza dough dough

Place the dough as follows: to knead it, 4/5 of the prepared milk is heated to 30°C and diluted in a small volume of warm milk and strained yeast is poured into it. Then the liquid is mixed and a third of the prepared flour is added to it, a little granulated sugar and mixed again.

The degree of thickness of the dough depends on the quality of the flour. Dough with premium flour is made more liquid, and the best flour for yeast dough is considered semolina flour.

At the end of kneading, cover the dough with a towel and place it in some warm place for 2-2.5 hours to ferment. During the fermentation process, the dough increases 2 or 2.5 times, and then begins to gradually fall off. This is a sign of her readiness.

Making pizza dough

The remaining warm milk is added to the finished dough, in which sugar, salt, the remaining flour and eggs are previously dissolved. Then they begin to knead the dough and do this until it becomes plastic and begins to separate from the hands and walls of the dish without any problems.

Then, after kneading, add melted butter or ghee, margarine or vegetable oil to the dough to a creamy consistency, and continue kneading until the butter is completely mixed with the dough.

The kneaded dough is sprinkled with flour and put in a warm place for 1.5-2 hours. The air temperature there should be 25-30°C. During this period of time, the dough should be kneaded several times. The finished dough should approximately double in volume.

Here is a fairly detailed recipe on how to make pizza dough. It should only be noted that the fermentation time of the dough and dough can be changed by removing the dishes with them to a warmer or colder place.

Hi guys!

I've been wanting to give you my recipe for a long time. signature Italian pizza. But since our filling has never changed for many years: we prefer only Margarita, then I will give you the bomb recipe dry yeast dough, and I think you can somehow handle the fillings yourself. Well, maybe at the end I’ll share my homemade tomato sauce. It's really tasty and simple.

I’ll be honest with you, Italian pizza didn’t impress me at all. Apparently, it's all a matter of habit. Or maybe the places were wrong. But in Greece, for example, I ate pizza that was much tastier than Italian pizza. True, it was in Crete, and in Crete, as I already said, everything is better, higher, tastier. I love this island. If you like to eat delicious food, then you definitely need to get there by any means and tricks.

Well, again I got distracted by my favorite topic...

Let's go back to our Italians. But before we start making pizza, let's first understand the flour.

Which flour to choose for pizza

Today the most popular on the market is premium flour. It is low in gluten and high in starch. And this is not the best factor for yeast savory baked goods. Premium flour is quite weak to form a dense crumb, which is what we are trying to achieve when baking bread and pizza.

To make the perfect pizza dough with dry yeast, I recommend using first grade flour. This flour has a higher protein content, and the dough is soft and elastic. For real thin Italian pizza - just the thing.

I always make pizza only from first grade flour and it has never let me down. Unfortunately, such flour cannot always be found on the shelves, but it can be ordered in online stores. I know for sure that “Pudov” produces such flour, that’s what they call it - "pizza flour".

I must say that pizza is the most frequent guest on our weekend table. It takes minimal time to prepare, and our pizza tastes better than any store-bought one. But this, of course, is provided that both the dough and the tomato sauce are homemade.

Here we go?

Oh, and one more important point: every time I changed something in this recipe even one iota, the result was radically different from what was expected. Keep this in mind.

From the above ingredients we get 2 pizzas with a diameter of 34-35 cm. This is enough for both of us and there is still some left for my husband to work with the next day. If you need more, then double the proportions exactly. Only in this case you need to take not 8, but 7 grams of yeast.

For the test we will need:

  • 1st grade flour - 500 gr.
  • sugar - 1 tsp.
  • dry yeast - 4 gr.
  • warm water - 300 ml
  • salt - 10 gr.
  • olive oil – 30 ml

Cooking method:

Kneading the dough

When kneading yeast dough, the water should be heated to no more than 30-40ºC. Hot water kills yeast. Those. Be guided by your body temperature: the water should not seem warm or cold to you.

Sift the flour into a large bowl, add sugar and dry yeast, mix thoroughly with a whisk.
Pour warm water into a separate container and stir salt in it. Then add olive oil and mix with water using a whisk.
Form a well in the center of the bowl with flour and pour in water. Place flour and some water next to the bowl in case you need to add a little more water or flour.
Mix the dry and liquid ingredients by hand and knead into a soft, elastic dough, transferring it to a floured work surface.
Knead the dough thoroughly with your hands for about 10 minutes. Generously dust a bowl with flour and transfer the pizza dough into it.
Cover the bowl with cling film and place in a warm place to proof for 2 hours. Alternatively, you can put the dough in the oven with the light on. There is no need to preheat the oven. The main thing is that the dough does not stand in a draft.
After the dough has doubled in size, remove the bowl and turn on the oven at 250ºC. Lightly knead the risen dough with your hands and roll out a thin layer with a diameter of 34-35 cm on a flour-dusted work board.
We form small sides with our hands and transfer the dough layer to a baking sheet.

Baking

Spread the tomato sauce over the dough and place the dough in the preheated oven on the penultimate shelf below for 6-7 minutes.
Then take out the baking sheet, put cheese and whatever else you want on the dough, and put it in the oven for another 6-7 minutes.
Serve the pizza straight from the oven, cutting it into portions.

AND a valuable prize at the end for the most attentive - simple homemade tomato sauce recipe for pizza:

  • I grate 2 large tomatoes, pass 2 cloves of garlic through a press, add 1 tsp. dried basil and oregano + a little salt and black pepper. I put all this in a saucepan and put it on high heat. After boiling, I add a couple of tablespoons of olive oil by eye and simmer for about 10 minutes. But in general, the cooking time depends on the wateriness and juiciness of the tomatoes. Once the sauce has thickened, cool it completely. That's why I prepare it immediately after I proof the dough.

If you learn how to make this perfect dough with dry yeast, you will never again buy ready-made dough or pizza in the store.

Good luck, love and patience.

All. Bye. Bye.

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