Few people will be able to deny themselves the pleasure of enjoying a slice of aromatic homemade pizza. Products made with crispy dough are especially appetizing and tempting. We’ll talk about it today and tell you how to make the basis for crispy pizza with and without yeast.
How to make delicious thin crispy pizza dough - recipe without yeast
Ingredients:
- wheat flour – 320 g;
- warm milk – 125 ml;
- refined vegetable oil – 35 ml;
- two chicken eggs;
- a pinch of table salt.
Preparation
Sift the wheat flour into a wide bowl and mix it with a pinch of table salt. Beat eggs at room temperature into a separate bowl, pour in lukewarm milk, vegetable oil and mix with a fork or whisk until smooth, but do not beat. Pour the resulting liquid base into the flour and salt and knead, achieving homogeneity and plasticity. If necessary, you can add a little more flour. Knead the dough for ten minutes, and then wrap it in a moistened towel or piece of fabric and leave it at room conditions for about fifteen minutes.
After this, roll out the resulting flour ball on a flour-dusted surface as thin as possible and transfer it to an oiled baking sheet. to your taste and bake in a preheated oven for about thirty minutes, setting the temperature at 180 degrees.
From this dough you can form either one large pizza or small ones by dividing it into parts, placing them on a parchment sheet and rolling them out to a round layer.
Delicious yeast pizza dough with a crispy crust
Ingredients:
Preparation
Mix lukewarm water with granulated sugar and dry yeast and let the dry ingredients dissolve. While the yeast is activated in the heat, sift the flour onto a wide cutting board, spread soft creamy margarine on it and process the ingredients with a knife, achieving fine crumbs. We form a depression in the center, beat an egg into it, add sour cream, throw in a pinch of salt, pour in the yeast mass and knead a dough that is pleasant to the touch, elastic and non-sticky. We let it sit in the bowl in a warm and cozy place for about thirty minutes and rise, and then we proceed to decorate the pizza. To do this, divide the flour ball into pieces of the desired size and roll out as thin as possible. Coat the base and fill the pizza to your liking and bake at 210 degrees for half an hour.
This well-known Italian dish has long been loved by millions of people not only in their homeland, but also far beyond its borders. In this step-by-step recipe with photos, we will tell you in detail how to cook thin crust pizza and give valuable tips on making real thin crust pizza. This kind of open pie with filling is usually eaten the same evening, so we advise you to prepare more.
In order for you to be able to prepare thin-crust pizza that tastes perfect, it is very important to correctly maintain the temperature at which the dish is cooked. In Italy, classic pizza is cooked in a wood-fired oven at about 550 degrees for no more than a minute. With this cooking method, you get crispy pizza with a thin crust, and not dry, like most novice cooks who cook at home in the oven for 25-30 minutes.
To make a thin pizza at home and in no way inferior to a dish made in a pizzeria, we will have to try hard and imitate a wood-burning stove, but in a regular oven. To do this, we will preheat the oven well to a maximum temperature of 300 degrees and bake a thin pizza for about 15 minutes.
Secrets of making thin pizza in the oven
To prepare thin crust pizza, like in a pizzeria, but at home, you should remember the basic rules and secrets:
— The most important thing is to observe the cooking temperature. Ideally, bake at 450-550 degrees. You can't reach that temperature in the oven, but 300 degrees is quite possible.
— To make pizza on a thin base, use lean yeast dough. The dough should swell once, after which it is immediately stretched to the desired size.
— The baking sheet should be sprinkled with flour, only then lay out the dough cake.
— Grease the dough with olive oil, but only the side on which the filling will lie. This will prevent the dough from absorbing unnecessary moisture from the filling.
— In order for thin-crust pizza to bake in a short time, you should not put too much toppings and distribute the cheese in small piles.
Calorie content of thin crust pizza
The calorie content and nutritional value of thin crust pizza is calculated per 100 grams of the finished dish, which includes: flour, yeast, cheese, smoked sausage.
The table shows approximate values. The BJU of a dish can vary significantly depending on the additional ingredients used.
How to make thin pizza
For pizza we will make the most ordinary unleavened yeast dough. You can use almost any ingredients for the filling according to your taste.
Dough ingredients
- Flour - 200 gr.
- Water - 1/2 cup
- Dry yeast - 1 teaspoon
- Olive oil - 1 tbsp. spoon
Filling ingredients
- Smoked sausage - 200 gr.
- Cheese - 200 gr.
- Bell pepper - 1 pc.
- Ripe tomatoes - 2 pcs.
- Tomato paste - 3 tbsp. spoons
- Egg - 1 pc.
- Olives
- Spices
- Mayonnaise
- Greenery
Preparation
Step 1.
Pour warm water into a glass and add yeast. Leave for ten minutes, during which time the yeast will begin to work.
Step 2.
Sift the flour into a mixing bowl.
Step 3.
Add a small spoon of salt.
Step 4.
Make a well in the center of the mound and pour in the prepared yeast, stir with a spoon.
Step 5.
Knead the dough with your hands.
When the mass is homogeneous, add a spoonful of olive oil. Knead the dough for at least ten minutes. Afterwards it will become more plastic.
Step 6.
Cover the bun and place it in a warm place for half an hour. During this time it will rise noticeably.
Step 8
First grease the prepared dough with olive oil, and then with tomato paste and mayonnaise. Leave the edges of the pizza clean.
Step 9
Spread coarsely grated cheese.
Step 10
Place tomato rings, finely chopped pepper
Pizza was once considered a poor man's food in Italy.
Today, open pies are considered a real delicacy, and sometimes even a festive dish. There are hundreds of different fillings, but the base of all bases is the flatbread.
If you prepare the dough correctly, the pizza will be delicious with any filling. Italian chefs are specially trained in this process.
The base turns out thin, tender, and does not dry out during baking.
Let's prepare delicious pizza dough like in pizzerias in Italy?
Pizza dough as in a pizzeria - general principles of preparation
The peculiarity of pizzeria pizza dough is its elasticity. It is soft, but does not break. It is airy, but thin. You should not use classic yeast pie dough to make pizza. It won't turn out that way at all.
What is the base used for in pizzerias?
Flour. Regular wheat flour of the highest or first grade is used. Sometimes a little corn flour or starch is added, depending on the recipe.
Oil. Added in strictly limited quantities. Usually, no more than 2 spoons are used for 500 grams of flour.
Water or milk. Should be warm, slightly above body temperature.
Salt and sugar. Used for flavor and yeast activation.
Even though the pizza dough should be thin, it is still allowed to rest for 15 minutes to an hour, depending on the recipe and ingredients.
Then form a cake with your hands. But not every housewife will be able to do this, so it’s better to use a rolling pin.
When forming the base, the table is sprinkled with flour or greased with vegetable oil.
Recipe 1: Pizza dough like in the Tonkoye pizzeria
It is with this dough that the base turns out thin and crispy. Despite the presence of yeast, the cake does not rise much. These ingredients will make three slices of thin pizza dough, just like in a pizzeria for three open-faced pies.
Ingredients
250 grams of water;
500 grams of flour;
0.5 tsp. sugar and the same amount of salt;
20 grams of butter;
7 grams of yeast.
Preparation
1. Take a bowl, pour warm water, carefully pour in the dry yeast. We do not stop stirring so that they do not form lumps.
2. Add olive oil, salt and sugar. Mix everything thoroughly to dissolve the grains.
3. Now add flour, which must be sifted.
4. Knead the dough. It should be elastic. It is important to get the right consistency. If the mass sticks to your hands, add more flour. But be careful, a base made from too tough a dough will be tough.
5. Now divide the dough into 3 equal parts. Each will weigh approximately 270-280 grams. Place the koloboks back into the cup.
6. Cover with a cloth towel and put in a warm place for half an hour. If you don’t plan to bake all 3 pizzas at once, then one bun can be put in the refrigerator or even in the freezer, placing it in a sealed bag.
7. After half an hour, take the “rested” dough and roll out the cake. The Italians do this without a rolling pin, but we can use a helper.
Recipe 2: Pizzeria-style pizza dough with aromatic herbs
A recipe for aromatic pizza dough like in a pizzeria, which goes very well with tomato and meat fillings. Ideally, you will need a mixture of Italian herbs for preparation. But if you don’t have it, then you can limit yourself to a duet of dried basil and oregano, which it is advisable to grind in a mortar.
Ingredients
250 grams of flour;
120 grams of water;
15 grams of oil;
0.5 tablespoons of Italian herbs;
1 tsp. Sahara;
A packet of yeast;
A pinch of salt.
Preparation
1. You need to sift the flour directly onto the table. Now we add aromatic Italian herbs to it. If the leaves are large, then rub them with a pestle or just with your hands.
2. Dissolve salt and sugar in water, add yeast. Let the grains swell a little.
3. Make a well in the flour, pour out the liquid and knead the Italian dough.
4. Let the lump rest for about 20 minutes, divide it in half and prepare two thin pizzas. They won't turn out very big. Approximately 25-27 cm in diameter.
Recipe 3: Tender pizza dough like in a pizzeria with milk
To prepare this dough you will need fresh milk, although baked milk can also be used. It is mixed with yeast, tolerates freezing well, and after thawing practically does not change its properties.
Ingredients
200 grams of milk;
0.5 spoons of sugar;
0.5 tsp. salt;
Small packet of yeast;
400-500 grams of flour;
2 tablespoons of oil.
Preparation
1. Heat the milk to body temperature, no warmer is needed.
2. Add yeast with granulated sugar and mix.
3. Mix the eggs with the addition of salt, then combine with the milk mixture.
4. Add vegetable oil, it is better to use olive oil.
5. Sift the flour, add it to the total mass and knead the dough. You don’t need to pour it all out at once; add it gradually so as not to overdo it. The dough for this recipe will be soft, but not sticky to your hands and bowl.
6. Cover with a napkin and let stand for an hour.
7. Divide into two equal parts and use for their intended purpose.
Recipe 4: Quick pizza dough like in a pizzeria
It will take no more than 10 minutes to prepare such pizza dough as in a pizzeria. Therefore, you can immediately turn on the oven and prepare the filling. Then you won’t have time! The dough is without yeast, porosity is achieved by adding baking powder. Instead, you can use regular soda, but to prevent the finished product from acquiring an unpleasant odor, it must be extinguished with any acid.
Ingredients
1 teaspoon each of sugar, baking powder and salt;
2 cups of flour;
200 grams of water;
20 grams of butter.
Preparation
1. Sift the flour together with baking powder directly onto the table.
2. Separately mix the egg with granulated sugar and salt until the dry substances are completely dissolved.
3. Add oil.
4. Pour in warm water.
5. Make a depression in the flour slide, pour out the water with the products diluted in it and knead the dough.
6. Divide into 2 parts, roll out, lay out the filling and put in the oven!
Recipe 5: Pizza dough like in a pizzeria
One of the most common options for preparing pizza dough like in a pizzeria. The base turns out very soft and airy. The recipe is universal and can be combined with any fillings from sweet fillings to salty and spicy ones.
Ingredients
250 grams of flour;
20 grams of butter;
7 grams of yeast;
200 grams of water;
Preparation
1. Pour water (about 40 degrees) into a bowl, dissolve the yeast and salt. If compressed yeast is used, the amount must be increased by 3.5 times.
2. Pour in 5 tablespoons of flour and stir with a whisk. It will turn out to be a chatterbox. You need to cover the bowl with a napkin and leave it alone for 10 minutes.
3. Add flour, add butter, mix well. The dough should be soft.
4. Cover with a towel again and leave for 45 minutes.
5. Once the mass has risen well, you can make pizza. This amount will make 2 large bases. It is important to roll them out as thin as possible.
Recipe 6: Pizza dough like in a pizzeria with kefir
If the dough does not work with yeast or there is simply no yeast, then prepare it with kefir with the addition of soda. It also turns out thin and very similar to real dough, like they make for pizza in a pizzeria.
Ingredients
300 grams of kefir;
1 incomplete teaspoon each of salt and soda;
15 grams of oil;
As much flour as needed.
Preparation
1. Pour soda into warm kefir and mix. The mixture will begin to sizzle and foam, so do not use a small bowl.
2. Break the eggs into another cup, add salt and beat well with a whisk until a light foam appears.
3. Combine the egg mixture with kefir, add butter.
4. Add sifted flour. Knead the dough. We use as much flour as will be absorbed. The dough will be quite stiff.
5. Roll into a bun, cover with a napkin and leave for a quarter of an hour for the gluten to swell. This dough can be used immediately, but it is better to let it rest to make it easier to roll out.
Recipe 7: Pizza dough like in the Tomato pizzeria
Very tasty and aromatic pizza dough that does not crumble, is elastic and easy to work with. And, of course, it has a pleasant color, which is given by the tomato paste included in the composition.
Ingredients
20 grams of tomato paste or any ketchup;
15 grams of sugar;
300 grams of water;
A packet of yeast;
20 grams of butter;
500 grams of flour.
Preparation
1. Combine the sifted flour with yeast and salt. It is advisable to use fine extra salt.
2. Dilute tomato paste in warm water. Add the liquid a little at a time, rubbing the sauce well so that no lumps form.
3. Add sugar to tomato water, stir until dissolved.
4. Add butter, flour and yeast, make elastic dough. Roll it into 2 balls.
5. Place the koloboks in bags and put them in the refrigerator for an hour.
6. Take it out, roll it out and cook the pizza!
Recipe 8: Pizza dough like in a pizzeria with garlic
In Italy, this dough is most often combined with meat fillings. Ideally, dried and crushed garlic is used. It is simply mixed with flour. But we will do it on fresh cloves so that the process is clear.
Ingredients
175 grams of water;
2 tablespoons of oil;
280 grams of flour;
1 tsp. Sahara;
3 cloves of garlic;
0.5 tsp. salt;
7 grams of dry yeast.
Preparation
1. Pour warm water into a bowl, add salt, sugar, butter, stir everything well.
2. Now you need to chop the garlic. It is best to do this with a blender. Add the peeled cloves and puree them.
3. Add the garlic mass to the previously prepared liquid and stir.
4. Sift the flour and mix with dry yeast.
5. Pour garlic water into flour, knead the dough.
6. Cover with a towel and let sit for 40 minutes.
7. Divide into 2-3 pieces, depending on the desired size of pizza. Roll out, add filling and bake.
Don't have a rolling pin at home? You can find a worthy replacement! Take any glass bottle with a smooth surface, remove the labels, wipe it clean and you're done! You can also use a roll sleeve with foil or cling film. Of course, these items are not very convenient to operate, but it is quite possible to roll out several even pizza flatbreads.
You will only get real dough if you follow the proportions of the ingredients. Do not pour oil or water by eye. The result may not be pleasing.
The longer the dough rests, the softer it becomes. Keep this in mind if you need to prepare it long before baking. In this case, it is better to add a little more flour or sprinkle the table well when rolling out the base.
Dry yeast has gradually replaced compressed yeast, as it is much faster to use, is not difficult to store, and is not susceptible to mold. But if you need to replace them with raw ones, then increase the amount by 3 times. And vice versa, if the recipe specifies compressed yeast, then when replacing it with a dry product, you need to reduce the amount.
Real pizza can be made at home, and you can make great pizza dough 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 prepare pizza dough quickly and correctly. The pizza dough recipe is considered even more important than the pizza topping recipe. Delicious pizza dough is the key to delicious pizza. It is very important that it turns out thin Pizza dough. A thin pizza dough recipe traditionally includes yeast. But you can also make pizza dough without yeast. The recipe for pizza dough without yeast uses traditional yeast-free dough products as a starter. To do this, prepare pizza dough with kefir and pizza dough with milk. Quick and easy pizza dough can be made with dry instant yeast. Even if you don't have much experience working with dough, you can probably make simple pizza dough. After all, to make it you need flour, water, salt, sugar, yeast and butter. Ideally, yeast pizza dough is prepared from a mixture of regular and durum flour, but our regular flour is also suitable. At the same time, many people usually strive to prepare pizza dough quickly. Indeed, quick pizza dough can be prepared in about 20 minutes. We recommend taking your time to get good pizza dough. Just spend 10-15 minutes more. Firstly, to make it work Pizza dough thin, you need to mix it well. This is the whole secret of how to make pizza dough: knead it for about 10 minutes until it becomes elastic and does not tear, so that you, like a real pizzaiolo, can stretch it with your hands to the size of the future pizza. The recipe for Italian pizza dough recommends letting it sit for 20 minutes, during which time the flour will swell and the yeast will begin to sparkle. As a result, your homemade pizza dough will not tear, which is very important for making delicious thin pizza dough. In addition, the dough for Italian pizza must be prepared with the addition of olive oil. If you still have questions, watch how to make pizza dough with photo instructions. Follow the recipe step by step and you will have real pizza dough. The photo recipe will help those who are still on good terms with the dough. And don't be afraid that you will end up with dry pizza dough; real pizza shouldn't be wet. However, some people like their pizza dough to be fluffy and runny. Liquid pizza dough is often prepared with kefir or sour cream, flour is sifted so that it is saturated with oxygen, 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 bread maker. 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.
For quite a long time I tried to achieve the perfect pizza dough so that it works thin and crispy like in a real Italian pizzeria. And finally, it seems to me, I have found the right recipe. Dough It’s quite simple to make; don’t be alarmed by the presence of yeast in the ingredients, because... This is a straight yeast dough, and it’s quite difficult to do anything wrong here, all the ingredients are simply mixed.
As with all Italian recipes, the key to success is perfect pizza bases- quality ingredients. Take clean drinking water, no need to use chlorinated tap water, take high-quality premium flour, and, of course, I would not replace olive oil with sunflower oil. But, as always, the final decision is up to you, I only advise how to do it better, in my opinion.
From the specified amount of ingredients you get 3 pizza bases, each with a diameter of approximately 30-32 cm, this is simply the maximum size that fits on my baking sheet. If you only need one base, divide all the ingredients by 3; if you need two, remember your school math lessons. You can store it in the freezer, but it tastes much better fresh.
Ingredients
- water 250 ml
- flour 500 g
- live yeast 25 g (or 7 g dry)
- olive oil 20 g
- sugar 5 g (1/2 teaspoon)
- salt 5 g (1/2 teaspoon)
Preparation
Pour slightly warm water (about 30°C) into a large, wide container in which it will be convenient to knead the dough. The water should not be cold, but it should not be hot either, because at 50°C yeast stops its activity. Place the yeast in the water and stir until it is completely dissolved. 
Add sugar and salt. 
Pour in the olive oil and stir until the salt and sugar are completely dissolved. 
We sift the flour through a sieve; this will not only help avoid unnecessary impurities getting into the dough, but will also enrich the flour with oxygen, which will undoubtedly improve our dough. Also, be careful, you may need a little more or a little less amount of flour than indicated in the ingredients, unfortunately, it’s impossible to say for sure here, because... different flours have different properties. If it helps someone, I use “Predportovaya” flour (possibly sold only in St. Petersburg) or “Makfa” flour, and put exactly 500 g. 
Now the most important thing is to knead our dough well. This usually takes about 10 minutes. As a result, the dough should completely stop sticking to your hands and bowl, but remain soft and elastic. If you have been kneading for quite a long time, and the dough still sticks strongly to your hands, you may need to add a little more flour; if, on the contrary, the dough has become very stiff, add a little water and knead well again. 
This is what a well-kneaded dough looks like. 
Now we divide the dough into three equal parts, if you have scales, weigh them, for me each part weighs about 270 g, one part is one pizza base. Roll each part into a ball, put it in a plastic bag and leave in a warm place for half an hour. If you don’t plan to make 3 pizzas at once, then put the dough you don’t need now in the refrigerator, it will rise there too, but not so quickly. During this time, you can make and prepare the remaining ingredients for your pizza. 
After half an hour, we take the dough out of the bag; it has increased slightly in volume. I usually roll out the dough on parchment paper sprinkled with flour, and bake on it, because... It is very difficult to transfer the rather thinly rolled dough onto a baking sheet so that it does not deform; for this you need a special large pizza shovel, like in pizzerias, but I don’t have one.
Now a little more about rolling out the dough. Of course, the Italians will tell you that pizza dough should never be rolled out with a rolling pin, it must be stretched with your hands without touching the edges of the dough, this is how the edge of the pizza is formed. You also need to turn the dough in your hands in different ways, twist it, including over your head, and then, of course, it will turn out perfect. If you want to try stretching the dough with your hands, give it a try. I experimented with this a lot and realized that in order to qualitatively stretch the dough to such a size with your hands so that it is uniform in thickness, you need to do this every day several times a day, working in a pizzeria. If you are good at this, you are a pizza master, but for me it takes too much time, and the result is not ideal. That's why I roll out the dough with a rolling pin, but let's not tell the Italians about this. 
So, sprinkle the parchment with a little flour. 
Roll out the dough to a thickness of 2-3 mm, trying to ensure that it is rolled out evenly and has a round shape. If you can’t roll out an even circle, place a large plate or dish and simply cut off any bumps along it. But I don’t like to do this, because it’s not clear where to put the scraps and where to get a plate of such large sizes. So we're just trying to roll out an even circle - it's not very difficult. 
For my baking sheet, I roll out a circle of 34-36 cm. We bend the edges 2-3 cm inward and seal them well so that they do not come off during baking - this is how we will make sides for our pizza, I spotted this method in one of the pizzerias. As a result, we get a pizza with a diameter of 30-32 cm. 
Place the sauce you like on the base (you can make it according to this recipe). 
Distribute the sauce evenly over the base. You can drizzle a little olive oil on top. 
Together with the parchment, transfer the dough to a baking sheet. Preheat the oven to maximum temperature (250-270°C), bake for 5-10 minutes until it is well browned on the bottom.
We bake the crust separately to ensure that the dough is crispy and well baked. After all, if we put the filling on the raw dough and put it in the oven, the cheese will already begin to burn, but the dough will not yet be fried to a crispy crust. Also, the sauce will remain liquid inside, and the topping may slide off the finished pizza, but we don’t want that, do we? If you still doubt that the pizza base needs to be baked in advance, remember that pizzas are baked in ovens at 350-400°C, and no oven will give us such a temperature, so we have to get out.
Place the ingredients on the baked base, according to your wishes or recipe, and bake, now on the upper level of the oven. So there you have it, the perfect base for your perfect pizza! Using this base you can prepare, or any other to your taste. 
