Thin pizza dough is the secret of the Italians! 7 best recipes for narrow pizza dough: without yeast and regular yeast

Today, pizza is considered one of the most popular and beloved dishes. But in fact, it comes out tasty only if the dough for it is created independently. For lovers of thin-crust pizza, below are the best dough recipes. They are not difficult to prepare, the main thing is that you have all the necessary ingredients at hand.

Thin pizza dough - general manufacturing principles

• For yeast dough, use fresh or dry yeast.

• It is better to knead the dough only with your hands.

• The dough should not stick to your hands, so don’t be afraid to add flour.

• Use bread flour to make the dough.

• To ensure a good dough, use only high-quality ingredients.

• Make the edges of the rolled out pizza a little thicker than the middle.

• Place the dough on a baking sheet, having previously greased it with vegetable oil.

• Preheat the oven in advance before cooking.

Thin yeast dough for pizza

Ingredients:

• salt on the tip of a spoon;

• 135 ml warm water;

• a teaspoon of dry yeast;

• spoon of olive oil.

Manufacturing method:

1. Mix yeast with flour and salt.

2. Mix the oil with water.

3. Then, slowly, pour the liquid into the flour, immediately kneading into a homogeneous dough.

4. Once the dough becomes thick, place it on a surface lightly dusted with flour. Continue kneading for another three minutes.

5. Grease a container with oil, place the dough in it, cover it and leave for 45 minutes in a warm place. The dough should rise slightly.

6. After the time has passed, remember the dough again and roll it into a circle with a diameter of 30 cm.

7. Place the thin yeast dough on a baking sheet greased with olive oil and decorate with the inside.

Puff thin pizza dough

Ingredients:

• small spoon of salt;

• 290 ml ice water;

• 185 g butter.

Manufacturing method:

1. Remove the butter from the refrigerator and place it on a cutting board. Cut the ingredient into cubes, put it on a plate and put it back in the refrigerator.

2. Sift the flour into a deep bowl and add salt.

3. Add the butter taken out of the refrigerator to the flour. Using the blunt side of a knife, knead the mixture until the mixture is homogeneous.

4. Pour ice water into the purchased dough and stir everything with a cool spoon.

5. Knead the dough until it becomes flexible. Then form it into a ball, wrap it in cling film and put it in the refrigerator for half an hour.

6. Dust the surface of a large kitchen board with flour and place the cool dough on it. Release the dough from the film and roll it into a rectangle.

7. Wrap the dough in three layers, it should be a square. Roll it out lightly again and put it in the refrigerator for a quarter of an hour.

8. We do the same thing with the dough again, and so on three more times. Don’t forget to always put the dough in the refrigerator.

9. Once the puff pastry is ready, roll it into an oval and finish the pizza.

Thin lean pizza dough

Ingredients:

• half a packet of yeast;

• half a teaspoon of salt;

• two tablespoons of sunflower oil.

Manufacturing method:

1. Take a container and sift flour into it, this will make it easier to knead the dough.

2. Place half of the flour in a separate bowl.

3. Add yeast and salt into one bowl. Heat the water and add it there along with the oil.

4. Take a whisk and beat the whole mass until smooth. There should be no flour lumps left in the dough.

5. Add the remaining flour to the watery dough and continue kneading the dough with your hands.

6. Once the dough becomes dense, transfer it to a flat surface. Add a little flour and continue kneading.

7. Try not to add too much flour so that the dough does not turn out hard.

8. Place the finished dough into a bowl and wrap with cling film. Set it aside to rest for 45 minutes. The dough should rise slightly.

9. Place the risen dough on the table with flour and divide into two parts.

10. Roll each part into a large layer.

11. If you wish, you can store one of the parts in the refrigerator for storage.

12. Use a fork to make several holes in the dough and bake the dough for 9 minutes. Only later start shaping the pizza.

Yeast-free thin pizza dough

Ingredients:

• 110 g butter;

• a pinch of baking powder.

Manufacturing method:

1. Sift the flour through a sieve into a bowl. This will improve the properties of the dough.

2. Cut the cool butter into pieces using a knife and let it thaw a little at room temperature.

3. Add butter to flour and use a mixer to mix these ingredients.

4. Pour the drink into a container and mix with salt and baking powder. Mix everything well.

5. Pour the kefir mass into the flour and butter and stir the ingredients with a spoon.

6. Afterwards, transfer the dough to the table with flour and knead it well. It should turn out elastic and tight. Form the kneaded dough into a ball and place back in the bowl.

7. Cover the dough with a kitchen towel and refrigerate for an hour. Chilled dough will be easier to roll out.

8. After the time has passed, again transfer the dough to the table with flour and roll it into an oval layer. Then you can coat the dough with yolk and spread out the pizza toppings.

Thin dough for Italian pizza

Ingredients:

• 45 g new yeast;

• two spoons of sugar;

• 6 tablespoons of olive oil.

Manufacturing method:

1. Pour half the warm water into a bowl and crumble the yeast into it, add sugar and stir everything. The ingredients should melt in the water.

2. Sift the flour onto a large kitchen board and make a huge hole in the center.

3. Dissolve the salt in the remaining warm water.

4. First pour water with yeast into the hole of flour, then water with salt, then add olive oil.

5. Slowly start kneading the dough with your hands, trying not to let the liquid spill.

6. Knead for at least a quarter of an hour; the finished dough should come away from your hands.

7. Place the dough in a container, cover with a lid and leave for 1.5 hours in a warm place.

8. Once the dough has risen, knead it again and divide it into four parts. Leave one part for making pizza, and place the remaining parts in plastic bags and put them in the freezer.

9. Roll out the remaining dough into a circle with a diameter of 30 cm. Cover a baking sheet with parchment and place the dough on it. Then you can start making the pizza interior.

Thin dough for pizza with eggs

Ingredients:

Frisky thin dough for pizza made from milk

Ingredients:

• two tablespoons of olive oil;

• 3.5 cups flour.

Manufacturing method:

1. Make a mound of flour and stir in olive oil.

2. Slowly add milk mixed with salt into the flour. Continue doing this until the dough becomes elastic.

3. The dough does not have to be soft and stick to your hands.

4. Roll out the dough to a suitable thickness and add the filling.

Thin pizza dough - tricks and useful tips

• Without eggs, the base comes out even thinner.

• To give the edges of the pizza a golden color, brush them with oil.

• For yeast-free dough, use drink, mayonnaise or sour cream.

• Try not to overcook the pizza in the oven.

• It is better not to overload pizza with a narrow crust.

• If desired, add any spices to the dough.

• Store the finished dough in a bag or cling film.

• Keep the dough in the refrigerator for no more than 3 days.

Pizza dough - the best homemade recipes, thin and soft, tasty and playful.

Greetings, dear readers. There aren't many people who don't like pizza these days. And in order to create a good and tasty one at home, you need to prepare the pizza dough correctly. Pizza is a unique dish. After all, it is difficult to overestimate its importance.

It suits any situation; you can eat it for breakfast, lunch or dinner. There is no difference. For housewives, this dish is absolutely a good way out of the situation, they say, I don’t understand what to cook. Then there is a huge amount of goods in the refrigerator that have been lying around for a long time or there are not enough of them for a real dish - then pizza is an ideal option.

Do you understand how many types there are? YES, an endless huge number. You can use anything you like for the filling. Even if there are some specific recipes that have been tested by time, you can still change something every time and then new taste sensations arise.

But the inside is one thing, but the base is the most important thing. After all, without a tasty dough you can’t have a tasty pizza. If you can experiment with the inside, then you shouldn’t do this with the dough. It is necessary to prepare the dough correctly.

Naturally, there are also many options, depending on everyone’s taste and situation, let’s look at a few of the best, in our opinion, pizza dough recipes.

Narrow pizza made from yeast dough.

I understand almost all housewives who love thin dough, just as almost everyone loves fluffy dough, for now we will analyze these recipes in order and start with a narrow dough with yeast, as they say - a classic of the genre.

thinly rolled dough

Ingredients:

Flour - 175 g;
Water - 125 ml;
Yeast - 1 tsp;
Salt - 1/4 tsp;
Vegetable oil - 1 tbsp. l.

Dissolve yeast in warm water, add salt and oil. Add flour evenly and knead into a soft, non-sticky, elastic dough.

When the dough is ready, you need to knead it for about 3 minutes. You can add a little more flour to make it easier. The longer you knead the dough, the better.

Then transfer the dough into a bowl and cover with a towel. The dough needs to double in size.

As the dough doubles in volume, you can put it on the table, press it down and form a pizza pan.

Yeast dough for fluffy pizza.

To get a fluffy pizza dough, you need to roll out the dough thicker than for a narrow one. I'm sure everyone knows this. But to get a good fluffy pizza, you still need the remaining proportions for its base.

Ingredients:

Water - 225 ml;
Flour - 300 g;
Yeast - 1 tsp;
Salt - 1/3 tsp;
Vegetable oil - 2 tbsp.

Pour dry yeast with warm water and wait until it begins to “play”. After this, add salt, add vegetable oil (olive is perfect, sunflower is acceptable).

Add flour little by little and knead into a smooth, pleasant, non-sticky dough. 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 properties of the goods).

Let the dough rise under the towel

After the dough has doubled in volume, knead the dough and you can begin to form the pizza.

Pizza dough without yeast.

Here is another unique, exciting and unusual recipe. Not a usual recipe for us, but after trying it, we liked it. It is more reminiscent of puff pastry, but there are differences. In general, see for yourself how the pizza dough turns out.

Ingredients:

Flour - 420 g;
Water (cool) - 110 ml;
Salt - a pinch;
Creamy margarine or butter - 45 g;
Sugar - a pinch.

Sift the flour onto the table, a mound comes out. Add some salt to cool water. Make a hole in the flour in the center and pour water into it. Now slowly mix the ingredients, using a knife. The dough comes out.

Mix flour with water

Place the purchased dough in the cold for 1.5 hours.

Later we take out the dough, roll it out, not thinly, and put pieces of margarine or butter in the middle. Now fold the dough into an envelope and roll it out thinly.

This is a specific envelope, of this type, and we fold it the first time

Later, fold the dough into thirds and roll out the dough more thinly. Repeat the function two or three more times and put the dough in the cold for another 1 hour.

Fold it three times and roll it out later.

Afterwards we take out the dough and you can create a pizza.

This dough can go well with any treat with inside, and the baked goods come out crispy. If you are curious, you can look at recipes for puff pastry in the article: How to create puff pastry at home.

Frisky pizza dough with kefir.

Some people like dough using kefir, or simply need to use it, because it sits in the refrigerator for a long time. In any case, the dough comes out very tasty.

kefir dough without yeast

We will need:

Flour - 2.5 cups;
Drink - 1 glass;
Vegetable oil - 10 ml;
Egg - 1 piece;
Salt - 1/3 tsp;
Soda - 1/3 tsp.

Pizza dough with milk.

You can also use milk in the recipe, especially since the pizza then turns out quite filling. Well, I absolutely always like any kind of dough made with milk. It’s better to naturally consume homemade milk, and store-bought milk is fine, but not low-fat.

Here's what we'll need:

Milk - 1 glass;
Egg - 1 piece;
Soda - 1/3 tsp;
Wheat flour - 12-14 tbsp;
Salt - 1 tsp. (no slide).

This is such a wonderful dough

The egg beats well with salt. There should be a stable foam. You can use a mixer or a special blender attachment for this.

Next, milk at room temperature and baking soda are added to the mixture. There is no need to extinguish the latter.

After painstaking kneading, the dough will need little rest. 12-15 minutes is enough.

At this time, you can prepare the filling, for example, chop tomatoes and pickled cucumbers, fry champignons with onions, cut smoked sausages, grate cheese, and so on.

The baking dish is greased with some oil or fat, the dough is poured into it, and selected additives are laid out on top.

The food will be baked for only 15-20 minutes in a hot oven (at 200-220 degrees).

Here's another interesting recipe:

Thin dough for Italian pizza.

I have not been to Italian pizzerias, but most chefs choose this particular recipe, citing the fact that the dough is similar to Italian pizzas. Perhaps we really liked this recipe too.

Flour (snow white) - 4 cups;
Frisky yeast - 2.5 small spoons;
Water - 1.5 cups;
Sugar - a pinch;
Olive oil - 1.5 tbsp;
Oregano (oregano) - a pinch;
Salt - a pinch.

The dough comes out like in a pizzeria

At the first step, the water is heated, sugar and yeast are dissolved in it. We leave everything on the table, you can cover it with a towel, 5-7 minutes will be enough.

While the dough is being prepared, olive oil, salt, and sifted flour are mixed in a separate bowl. Already at this step you can add a pinch of oregano.

Then both masses are combined and mixed.

The result will be a thick, non-sticky dough, which, after being greased with olive oil under cling film, will infuse for about 1.5 hours next to a heat source. After the pizza dough is ready, you can form the shape and create the pizza itself.

That's all for us, bon appetit everyone. Leave your comments below and join us on Odnoklassniki. Bye bye everyone.

Thin pizza dough

The Italian open pie is loved by almost all of our fellow citizens, but everyone likes their own type of pastry given to us. You can argue which pizza is better not only because of the inside, but also because of its flour base. Some prefer narrow, others prefer curvy. Thin pizza dough has a huge number of admirers due to the fact that it does not overshadow the filling with its taste. But not everyone can cook it. To obtain such a base, you need to find a suitable recipe and find out a few subtleties. Then you can get the desired result the first time.

Individual manufacturing

To prepare thin pizza dough, you need to know a few fundamental points.

It’s better to start by choosing the main ingredient – flour. Experienced chefs recommend giving preference to an Italian product made from hard wheat, which contains up to 12% protein and a lot of gluten. If you must use Russian-made flour, choose a premium product; you cannot skimp on pizza flour.
The pizza dough should be elastic and dense, not sticking to your hands. It is important that it simply stretches and does not tear. This is achieved by the correct choice of ingredients and adherence to the dough kneading technology.
With eggs, the dough comes out the most delicious, but the least elastic. They are usually not added to the dough for narrow pizza or are added in the smallest quantities.
Vegetable oil increases the elasticity of the dough. If it is intended for pizza, preference is given to olive - this is in accordance with the Italian tradition. But replacing it with refined sunflower oil will not be a mistake.
The addition of acidic components to it also helps to increase the elasticity of the dough. Yeast is usually used for this. If the dough is prepared without them, you can add a little lemon juice or vinegar to it, and from time to time they quench soda, which acts as a leavening agent. A special baking powder for dough also contains similar components.
After kneading, the pizza dough is allowed to rest for 20–30 minutes. During this period of time, the gluten will have time to swell and the dough will become more elastic.
Whatever dough you prepare, you need to sift the flour for it. This not only helps to cleanse it of small debris, but also promotes oxygen saturation. Such flour combines better with watery ingredients without forming lumps, and products made from it are the most tender and pleasant to the taste.
To make yeast dough, yeast is activated in warm water (water, milk, kefir). The water temperature should be 36–40 degrees. At the lowest temperature, the yeast may not work; at the highest temperature, it can destroy it.
In order for the yeast dough to rise, it is kept in a warm room, protected from drafts. They usually begin to roll it out only after the second lifting.
To make narrow pizza, experienced chefs do not roll out the dough, but stretch it with their hands, but it is also possible to roll it out, leaving a slightly wider layer at the edges than in the center.
Before placing pizza dough on it, grease the mold or baking sheet with vegetable oil. It's a good idea to preheat the baking sheet before transferring the pizza dough onto it.

Bake a narrow pizza in a perfectly preheated oven. It is better to set the temperature in the oven to the highest, then the time for making the pizza base will be only 10–15 minutes.

Thin yeast dough for pizza on water

compressed yeast – 15 g;
wheat flour – 0.25 kg;
water – 0.2 l;
salt – 2 g;
sugar – 20 g;
olive oil – 20 ml.

Boil water, cool to 40 degrees, dissolve the yeast in it, add sugar, stir and leave for 10-15 minutes so that the yeast has time to activate.
Sift the flour directly onto the work surface and mix it with salt. Make a well in the center of the flour mound.
Pour water with yeast and a spoonful of olive oil into the well.
Starting from the center and evenly picking up the flour from the edges to the middle, knead the dough, which is soft but does not stick to your hands.
Form the dough into a ball, place in a pan, cover with a towel.
Place the container with the dough in a warm space and wait until it doubles in volume. Punch down the dough and wait until it rises again. In total, this will take about 2 hours.
Form the dough into a flatbread with a diameter of about 10 cm. Its thickness will be about 3 cm. Italian chefs deftly toss this flatbread and roll it on their finger. The purpose of this ritual is to saturate the dough with oxygen. You can do without this trick.

Stretch the cake into a round layer about 30 cm in diameter, place it on a greased and heated baking sheet. Preheat the oven to at least 240 degrees, place a baking sheet with dough in it, and bake the pizza base for 10 minutes. All that remains is to grease the pizza with sauce, put the filling on it and bake until the insides are ready.

Yeast-free thin pizza dough

water – 100 ml;
wheat flour - how much dough will take (0.25–0.35 kg);
olive oil – 80 ml;
baking powder for dough – 5 g;
salt – 2 g.

Sift the flour. Pour 0.25 kg, mix with baking powder and salt. The remaining flour will need to be added later if necessary.
Pour the flour mixed with baking powder onto the work surface of the table and make a depression in it.
Boil water, mix with oil, pour into the well, knead the dough. At this step it will be very watery and soft.
By adding flour little by little and kneading the dough, achieve the most dense and elastic composition.
Roll the dough into a ball, place in a plastic bag and leave for half an hour at room temperature.

Roll out the dough into a layer about 3 mm wide, dry in the oven, brush with sauce, cover with the inside, sprinkle with cheese and return to the oven to bake the pie until done. According to this recipe, the dough for narrow pizza is prepared quickly and simply, even an inexperienced cook can cope with the task.

Thin pizza dough with kefir

wheat flour – 0.25 kg;
drink – 100 ml;
refined vegetable oil – 60 ml;
sugar – 10 g;
salt – 2 g;
soda – 2 g.

Remove the drink from the refrigerator in advance so that by the time the dough is made it has time to warm up to room temperature.
Mix the sifted flour with salt, soda and sugar.
Mix the drink with oil.
Combine the watery mixture with the dry mixture, knead into a dense dough that does not stick to your hands.
Cover the dough with film and let rest for half an hour.

After the specified time, the dough is ready for use. It is preferred by almost all chefs, because the pizza base it produces is narrow and tasty, and its production does not take much time and effort.

In order to prepare thin pizza dough, you don’t have to be a professional chef. There are recipes according to which even an inexperienced cook can create it.

Homemade thin crust pizza recipe

Greetings to all connoisseurs of the highest cuisine! I’m glad to see you again on this delightful culinary blog, where you can simply find a fascinating recipe and amuse yourself and your loved ones with unique dishes.

Now I would like to share with you a recipe with a photo, which I get asked quite often. This article is about pizza dough, thin and soft, like in a pizzeria, it doesn’t come out all the time.

It often happens that this ordinary dough is transformed by almost all chefs into a fairly thick pie with an interior. I remember how my mother fed me exactly this “pizza” as a child.

How to create thin dough at home? Very simple and straightforward! With this recipe you can always bake almost real Neapolitan beauty at home. And after some short-term practice, all the guests will assure you that your pizza is even much tastier than the one sold in the pizzeria.

Ingredients:

The process of making soft and narrow dough:

1. Be sure to sift the flour before making. This will help to obtain a tasty dough with a uniform, soft structure without lumps. I usually use premium flour when developing my own culinary recipes.

Most often, these are products of the Makfa brand. Its only drawback, perhaps, is its high cost. What products do you use? Please tell me other options in the comments to this article. I will be very grateful to you!

Add dry yeast, salt and slightly heated water to the sifted flour. Mix everything thoroughly. Why add warm water, you may ask. This is done specifically so that the yeast simply plays its role in this dish. In cool water, the fermentation process will occur much more slowly. A good temperature for yeast is human body temperature.

2. Add vegetable oil and knead the whole mass. Vegetable oil will help our dough become elastic, and will also allow you to simply pick it up with your hands and give it a suitable shape.

Let's make a batch:

3. Knead the dough with your hands. Leave the resulting mass in a warm place for 15 minutes. Be sure to cover the container with a clean towel.

Yeast dough needs this procedure in order to rise and become soft and airy. Otherwise, you can end up with a hard and flexible piece of bread that you wouldn’t even dare call pizza.

4. Now you can safely realize your culinary fantasies, adding various favorite insides to your own taste. I’m just completely confident that the resulting outcome will be simply wonderful!

Additional information:

I hope you enjoy my recipe. Such quick preparation of dough in water will allow even those people who are currently observing Great Lent to enjoy food.

Or you can sprinkle this dough with salt, dry rosemary, pour olive oil and bake in the oven. The result is a fairly ordinary, but surprisingly tasty “Focaccio”.

Feel free to experiment in your own kitchen, because this is how all great dishes and recipes are born. I wish you all a bon appetit in pleasant company!

Video recipe for yeast pizza dough:

Almost everyone has a huge amount of debate about: what dough is best for pizza? I’ll tell you straight, the ideal dough is the one you like and never focus on someone else’s worldview.

In this video, the home kitchen team will tell you their own homemade yeast dough recipe. I watched the video a couple of times and really liked it. My advice is to definitely watch it.

Don’t forget to post your comments or photos of your “Neapolitans” using this recipe. I'd love to see your creations! Also, be sure to post your recipes and share your culinary experience. After all, there are no limits to perfection, let's improve together on the pages of this blog! See you soon, friends!