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 of preparing 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
A classic 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 it 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). Slowly 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.
We 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, such 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.
We mix flour, salt and soda.
Mix vegetable oil, kefir and egg in a separate bowl.
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 an 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 damp 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 convenience store product can be asserted with complete confidence.
5 tips for making delicious pizza dough:
- 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 equalize the salinity of the finished dish and ignore the addition of salt to the dough.
- Having stuffed your hand and practicing, 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 show. It 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.
- A common mistake that a generous Slavic soul makes when preparing pizza is a thick, thick layer of filling. We conscientiously forget that we are not preparing an open pie, but pizza, and 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.
- 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.
- 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!
