Pizza dough with sour cream - the best recipes for a savory base for your favorite baked goods

Pizza dough with sour cream has a huge number of advantages. A dish with such a base comes out rosy and fluffy. The dough is kneaded liquid or dense, and then simply distributed into the mold. There are recipes in which you don’t even need to use an oven when making them.

How to create pizza dough with sour cream?

To prepare sour cream pizza dough, you need to consider the following points:

You can knead using butter, vegetable oil, mayonnaise.
After kneading, the sour cream pizza dough must be formed into a ball, which should be sent to rest for half an hour.
Flour should be added in small portions so that after kneading there are no lumps left.

Pizza dough without yeast with sour cream

The milk product is especially excellent when used in such a form as sour cream dough for pizza in the oven. This component is able to lift the base and make it elastic. The taste can be made creamy by adding softened butter. The advantage of this recipe is that the dough does not have to rest for resting; the dish can be baked right away.

flour – 400 g;
eggs – 2 pcs.;
sour cream – 250 g;
butter – 50 g;
salt and soda - ½ tsp.

Melt the butter.
Knead the mixture of watery ingredients, and then add flour to it. It must be introduced evenly, first mix the dough with a spoon, and then start kneading with your hands.
Kneading should not last longer than 7 minutes, otherwise the dough will not become airy.
Place the sour cream pizza dough with the inside into the oven for 15-20 minutes.

Pizza dough with sour cream and yeast

Lovers of fluffy baked goods turn to recipes that use dough. These include yeast pizza dough with sour cream. It is recommended to knead it well by hand. Using this method, air bubbles will remain inside, which will ensure that the base becomes fluffy and soft. Flour must be added sifted, then the base is saturated with oxygen.

warm water – 100 ml;
sugar – 1 tbsp. l.;
flour – 550 g;
dry yeast – 5 g;
sour cream – 200 g;
vegetable oil – 80 g;
salt.

Dissolve sugar in warm water, 1 tbsp. l. flour, yeast and salt. Leave the dough for half an hour, then add sour cream and butter.
Add flour evenly until the watery mixture absorbs it.
Leave the dough to rest for 1 hour.
Form a pizza base with your hands.
To ensure that the dough for a fluffy pizza with sour cream is perfectly baked, send it with the inside to the oven for 15-20 minutes.

Liquid pizza dough with sour cream

There is pizza dough with sour cream, the recipe for which is made without kneading. At first it comes out watery, but during production it becomes very soft. The advantage of using this set of components is that sour cream is a natural leavening agent that does not require the addition of soda.

sour cream – 1 glass;
eggs – 2 pcs.;
flour – 1.5 cups;
salt and sugar.

Mix all the ingredients, add flour little by little at the end, avoiding the formation of lumps.
Pour the dough into the mold and sprinkle the insides on top.
Baking time is 20 minutes.

Pizza dough with sour cream and cottage cheese

Frisky pizza dough with sour cream, made with the addition of cottage cheese, comes out very airy. It is better to take a paste-like curd product. If you want to prepare several small preparations, you need to divide the base into 4-6 parts. Then they can be stored in the refrigerator and taken out when necessary to amaze guests with a special dish.

flour – 200 g;
cottage cheese – 200 g;
testicle – 1 pc.;
vegetable oil – 2 tbsp. l.;
sour cream – 2 tbsp. l.;
sugar – 1 tsp;
salt – 1 tsp;
soda – ½ tsp.

Take cottage cheese, egg, sour cream, salt and sugar, mix.
Add flour and soda. Afterwards, you need to knead the dough, even if grains of cottage cheese remain, they do not affect its properties.
Leave the pizza base to rest a little.
Bake the soft pizza dough with the inside on sour cream in the oven for 20 minutes.

Pizza dough with kefir and sour cream

If you want to get a preparation that will resemble traditional Italian, make pizza dough with sour cream without yeast. By eliminating this component, the base will be as narrow as possible; during production, it will receive a nice golden crust. The mixture resembles a mixture for pancakes, this is facilitated by the addition of kefir.

sour cream – 40 g;
mayonnaise – 40 g;
testicle – 1 pc.;
sugar and salt - 1 tsp each;
drink – 1 glass;
flour - 1.5 cups.

Beat the egg with salt.
Add sugar and add mayonnaise and sour cream, mix.
Add sifted flour. Create a knead and leave the dough for 20 minutes under a towel.
Bake thin pizza dough with sour cream for 15-20 minutes.

Pizza dough with sour cream without eggs

A very interesting recipe, using which you can create a delicious pizza dough with sour cream without beating in eggs. Their absence will not affect the taste of the product in any way. As with other cooking methods, it will come out indescribably soft and tender. This base is amazingly combined with a wide variety of ingredients, be it vegetables, cheese, or meat products.

sour cream – 1 glass;
sugar – 1 tsp;
flour – 2 cups;
salt – ½ tsp;
vegetable oil – 100 ml;
soda – ½ tsp.

Add soda to sour cream, leave for 3 minutes to start the reaction. Pour in the oil and stir.
Add flour and create a knead.
Roll out soft pizza dough with sour cream, add filling and bake for 15 minutes.

Pizza dough with sour cream and mayonnaise

Pizza dough with sour cream and mayonnaise has a very rich taste. It becomes most special due to the immediate implementation of these two components. A thick, watery mass is moderately distributed on a baking tray, and the products used to create the interior are placed on top of it.

flour – 1 glass;
eggs – 2 pcs.;
sour cream and mayonnaise - 4 tbsp each. l.;
soda – ½ tsp;
salt.

Beat eggs with salt.
Mix other ingredients.
Combine everything, add flour, knead the dough, bake for 15 minutes.

Pizza dough with sour cream

There are quite a lot of base recipes for Italian open pie. Some prefer yeast dough, others prefer unleavened dough. Some people like a lush base, delicious in itself, while others like a narrow base, giving primacy to the insides. You can knead pizza dough using water, milk, kefir and other fermented milk products. Pizza dough with sour cream always comes out tender and tasty. It is usually made without yeast, quickly and simply. Novice cooks often prefer this particular base option.

Individual manufacturing

A housewife who has no culinary experience can safely take on making pizza dough with sour cream. Knowing a few things and following the advice accompanying your chosen recipe will ensure that you get the expected result.

Only the highest quality flour is suitable for pizza dough, especially if you want to create a narrow base. It contains a lot of gluten, which makes the dough elastic. Available flour does not allow you to roll out the dough thinly. The taste of pizza made from grayish low-grade flour also leaves much to be desired.
From time to time, sour cream is added to yeast pizza dough, but more often it is one of the main ingredients for making unleavened dough for an open Italian pie. Baking powder is almost constantly added to this dough, making the dough more tender and flexible. Baking soda quenched with vinegar can act as a leavening agent.
When making dough for narrow pizza, it is better to avoid eggs or put them in the smallest quantity, because they make it the least elastic.
Unleavened pizza dough is not rolled out immediately. He is given the opportunity to lie down for 20-30 minutes. During this period of time, the gluten contained in the flour has time to swell, and the dough becomes more flexible.
When making yeast dough, the yeast is first activated in warm water or other water. The sour cream for this dough is taken out of the refrigerator in advance or diluted with warm liquid. The room where the dough rises must be warm. The dough must be protected from drafts, otherwise it will settle.

If you use liquid pizza dough, the inside is laid out on it immediately, and they are baked together at a moderate temperature (180-200 degrees). The thick dough is rolled out or stretched by hand, baked for 10-15 minutes at the highest temperature, then the base is covered with sauce and insides, and brought to readiness.

Yeast pizza dough with sour cream

sour cream – 30 ml;
water – 80 ml;
melted margarine – 40 ml;
dry yeast – 5 g;
chicken egg – 1 pc.;
wheat flour – 0.35 kg;
sugar – 5 g;
dried Italian herbs - to taste.

Boil water and cool to 40 degrees. Pour yeast and sugar into it, stir. Leave for 10-15 minutes for the yeast to start working. Their activation will be indicated by the appearance of a foam cap.
Melt the margarine and let it cool slightly.
Remove the egg and sour cream from the refrigerator in advance so that they warm up to room temperature.
Mix water with yeast with margarine, eggs and sour cream, adding herbs and salt.
Add approximately two-thirds of the sifted flour to the watery mixture and mix with a spoon.
Add the remaining flour, transfer the dough to the table, knead it with your hands.
Place the dough in a pan, cover with a towel and place in a warm space.
Wait 1.5 hours until the dough has risen and doubled in size.
Punch down the dough and wait for it to rise again.

Fresh pizza dough with sour cream

wheat flour – 0.45 kg;
sour cream – 0.25 l;
butter – 50 g;
chicken egg – 2 pcs.;
sugar – 20 g;
salt – 2 g;
baking soda, quenched with vinegar - 2 g.

Grind the eggs with sugar.
Add sour cream to the eggs. Whisk.
Melt the butter in the microwave or in a water bath, do not allow it to boil. Let it cool down a little.
Add butter to the sour cream-egg mixture and stir well.
Sift the flour, mix it with salt.
Pour the flour into the watery base. Add baking soda dissolved in vinegar.
Knead the dough, first stirring the ingredients with a spatula or spoon, then switching to kneading with your hands.
When the dough has finished sticking to your hands, form it into a ball and place it in a plastic bag. Wait half an hour.

All that remains is to roll out the dough, dry it in the oven, place the filling on the base and prepare the pizza.

Liquid pizza dough with sour cream

wheat flour – 0.4 kg;
sour cream – 0.2 l;
chicken egg – 2 pcs.;
salt - a pinch;
sugar - a pinch;
baking powder for dough - a pinch.

Beat eggs with salt and sugar.
Combine the egg mass with sour cream. Whisk everything together. The result should be a watery mass that is homogeneous in composition.
Mix the sifted flour with baking powder and add to the watery base.
Stir until the mixture becomes uniformly thick. You can use a mixer to knead the watery dough.
Grease the pan with vegetable oil and place the pizza dough into it. Place the filling. Place the pizza pan in an oven preheated to 200 degrees and bake until done. This will take about 30 minutes.

Pizza made from watery dough comes out similar to a pie made from jellied dough. It's easier to create than traditional recipes.

Pizza dough with sour cream comes out tender and airy. It can be used to create a narrow and fluffy base for an open Italian pie. Preparing it will not be difficult even for an inexperienced cook, especially if he chooses the option without yeast.

Pizza dough with sour cream

Regular dough for narrow pizza, which comes out soft. Pizza based on this base comes out very tasty. You can cook it with any kind of inside, I did it with mushrooms and cheese. Chicken, sausage, smoked meats, etc. are suitable.

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Pizza dough with sour cream

Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	291 kcal
Belkov:	9 g
Zhirov:	13 g
Carbohydrates:	35 gr
Used:	16 / 23 / 61
H 3 / C 0 / B 97

Production time: 15 min

Step-by-step production

Step 1:

Pour sour cream into the deep bowl in which we will knead the dough and pour soda into it. Mix. I used sour cream with 20% fat content. The mass will foam a little, which indicates that the process of extinguishing the soda is underway.

Step 2:

Beat the eggs into a separate bowl, add salt and add vegetable oil. Beat everything with a fork until smooth. For these proportions, you will need not selected eggs, but medium-sized ones; it is better to use homemade ones; with them, it doesn’t matter which baked goods come out tastier.

Step 3:

Pour the egg mixture into the sour cream and stir.

Step 4:

Sift the flour ahead of time, measuring out the required amount. Pour more than half of the flour into a bowl and mix thoroughly with a spoon.

Step 5:

A sticky mass comes out, which already gathers into a lump.

Step 6:

Next, add some more flour - about half of the remaining. Attention! flour is different, so its volumes in recipes are also constantly different, keep this in mind.

Step 7:

Mix again and it becomes difficult to mix with a spoon, so we mix the mixture with our hands. At this step, my dough was still a little sticky, but I also felt that very little flour would still be needed.

Step 8:

Transfer the dough to the table, pour in the remaining flour and gradually mix it into the dough. What mixture should the dough be? The dough should be soft and should be easy to handle. I used exactly the amount of flour indicated in the recipe; you may need a little more or less, it depends on the flour itself. Knead the dough until it has the right consistency, gather it into a ball, let it lie under a napkin for 15 minutes and bake pizza from it.

It is better to make pizza made from such dough moderately narrow - approximately 0.5-0.7 cm wide, then it will bake faster and will not have time to become dry. It is better to eat it hot, like any other, but not because of the sour cream dough, which, by the way, does not go stale for a long time, but because of the cheese - while it is melted. From this amount of dough I got 4 small thin pizzas with a diameter of approximately 22 centimeters. A very successful recipe when you urgently need to feed unexpected guests. The dough cooks quickly, so they won’t have to wait long for the baked goods. Bon appetit!

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Be prepared for the fact that you may need a little more flour or, on the contrary, less flour than indicated in the recipe. You need to focus on how the dough should turn out (dense, soft, watery, etc.). Read this article for a lot of useful information about why flour of even the 1st and the same grade can have completely different characteristics.

Pizza dough with sour cream without yeast (+pizza)

Ingredients

Wheat flour – 440 g

Testicle (1 group) – 2 pcs.

Sour cream (thick) – 250 g

Butter – 50 g

Salt – 1 tsp. (without top)

Interior for one pizza with a diameter of 28 cm:

Sausage (semi-smoked) – 25 g

Onions – 90 g

Cheese (hard variety) – 60 g

221 kcal
40 min.
40 min.

Photo of the finished dish

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Step-by-step recipe with photos

Pizza is one of the most favorite dishes in the world. These open flatbread-shaped pies with different interiors are prepared in virtually any home. It’s not difficult to prepare pizza dough and the pizza itself at home; the main thing is to choose the recipe to your own taste.

I suggest preparing pizza dough with sour cream without yeast.

Let's prepare the products according to the list.

Place thick sour cream in a bowl, add soda and mix.

In the second bowl, beat the eggs with salt. You can beat with a mixer or a hand whisk.

Now add sour cream and mix.

Add 1/3 of the flour and stir.

Pour in the melted but cooled butter and mix well.

Add the remaining flour evenly; maybe a different amount of flour will be useful for you, because the properties of flour are different.

Once the dough comes together, place it on a table sprinkled with flour and knead it on the table. Try to add as little flour as possible so as not to overcrowd the dough.

The dough should be soft and not stick to the table or your hands.

Pizza dough with sour cream without yeast is ready. Roll it into a ball, cover it with film and leave it alone while the inside is made.

Let's prepare the filling. We cut the tomatoes, onions and sausage thinly, and the olives into rings. Grate the cheese on a large grater.

I divided the dough into 2 parts: the smallest and the largest. The smallest part was rolled out into a circle with a diameter of 28 cm, the larger part into a rectangular layer 25 by 30 cm. It is better to roll out the dough on baking paper.

Lubricate any layer of dough with sauce or your favorite ketchup. Lay out the onions, then the sausage, tomatoes and olives.

Bake in an oven preheated to 200 degrees for about 15-17 minutes (depend on your oven).

Cut the finished pizza into portions and serve immediately.