Pizza dough: frisky and tasty, thin and soft - just like in a pizzeria

Pizza dough: frisky and tasty, thin and soft - just like in a pizzeria!

Pizza is a fairly popular dish on our table. Probably, almost all of you, coming home late, order it specifically for delivery. Pizza from a pizzeria is naturally wonderful, but there is nothing better than pizza made independently at home.

Although today there are more than 2 thousand different pizza recipes, the traditional version of its preparation still contains cheese, tomatoes and herbs.

But, if you prepare pizza dough incorrectly, then its entire taste will suffer greatly, despite the various additives and ingredients. It’s absolutely not difficult to create pizza dough correctly, especially if you often bake pies.

The dough can be either yeast or unleavened. You can also create your pizza either fluffy or narrow. In this article we will look at several easy and common recipes for pizza dough.

Frisky and tasty pizza dough - recipes like in a pizzeria

Soft pizza dough with yeast

First, let's look at how to create pizza dough using yeast. At the same time, yeast can be taken either dry or live. In addition to yeast, we will need the following products:

water - 500 ml.
flour - 1 kg.
live yeast - 13 gr. (dry 4-5 g.)
salt - 30 gr.
olive oil - 120 ml.

So, we start by dissolving the yeast in water (preferably warm) and adding salt.

Now add olive oil. It will give the dough elasticity and softness.

In the next step, pour the required amount of flour according to the recipe into a bowl and pour in the prepared yeast solution, stirring everything with a spoon.

After you have obtained a homogeneous thick mass, put it on a board and knead it well with your hands for about 20 minutes.

Wrinkled? Take a knife and cut the dough into the desired size pieces.

We grease the dishes with olive oil and put the chopped dough into it, which we previously form into balls. Cover with a dry towel and set for three hours to let it sit.

After this, the dough is rolled out, the inside is added to it and you can bake it.

Pizza dough without yeast - recipe in 5 minutes

Above we looked at the recipe for making yeast dough. But not many people like it, and from time to time it happens that there is no yeast on hand, even dry. In this case, you can create a yeast-free dough. It cooks even faster, and the taste doesn’t suffer at all from this.

To prepare yeast-free dough, take the following ingredients:

flour - 2 cups
salt - 1 tsp.
eggs - 2 pcs.
milk - 1/2 cup
vegetable oil

First you need to sift the flour.

Next, break two eggs and beat them.

Pour the heated milk into the beaten eggs and mix.

Now let's add a little vegetable oil.

Pour the finished egg mixture into the flour and mix.

After this, knead the dough with your hands until a homogeneous test mass is obtained.

After this, roll out the finished dough in a thin layer, add the filling and bake.

Frisky pizza dough with kefir

Another option for preparing yeast-free dough, which is often used for baking other dishes, is the use of kefir.

Preparing everything is just as simple and easy, just add the drink to the necessary ingredients:

flour - 400 gr.
drink - 200 ml.
butter - 100 gr.
egg - 1 pc.
salt - 1/4 tsp.
sugar - 1 tbsp. l.
soda - 1/2 tsp.

The dough preparation process is similar to the previous one.

Thin and soft pizza dough just like in a pizzeria

For lovers of pizza made in specialized pizzerias, we offer a variant of this particular dough. It is prepared with yeast, which is used dry.

We take the following products:

water - 1 glass
flour - 2.5 cups
dry yeast - 1 tsp.
salt - 1 tsp.
olive or vegetable oil - 2-3 tbsp. l.

We dilute dry yeast in warm water. Add 2 tablespoons of flour here. This is how we prepared the dough. Leave it to rise for 10 minutes.

When the dough rises, add vegetable oil and salt. Add a little flour and stir the dough. After the mass becomes thick, knead it with your hands until the dough stops sticking to them.

After this, cover the dough with a dry towel and leave the dough for an hour and a half to rise.

When finished, roll out the dough into a narrow pancake. you can create one huge pizza, or several small ones - it all depends on your taste.

Line a baking tray with baking paper and place the rolled out dough on it. Place the filling on top and bake. In order for the pizza to be ready within 5 minutes, the oven needs to be preheated to maximum.

Pizza in a frying pan in 10 minutes. Step by step recipe

If you don't have the ability to cook pizza in the oven, don't fail. This can also be created in a frying pan.

To prepare the dough for such a pizza, we take the following components:

eggs - 2 pcs.
sour cream - 4 tbsp. l.
mayonnaise - 4 tbsp. l.
flour - 9 tbsp. l.

Break the eggs into a bowl and mix them with sour cream and mayonnaise.

Now add the flour and mix well. The dough should be quite thick.

Spread the finished dough over all surfaces of the pan

Place the filling on top. It's better to use cheese here.

Cover the pan with a lid and start frying.

Fry over low heat, then the dough will bake perfectly and the cheese will melt. When the dough rises from the edges, the pizza is ready and can be removed from the heat.

Pizza dough - a quick recipe

Almost everyone loves pizza, for sure. Naturally, there are a lot of pizzerias and cafes where you can enjoy a ready-made dish. You can also cook this ordinary, but very tasty food at home. At the moment we will tell you recipes for quick preparation of pizza dough.

Frisky yeast dough for pizza

Ingredients:

wheat flour – 400 g;
water at a temperature of about 45°C – 1 glass;
dry yeast - 2.5 teaspoons;
olive oil – 30 ml;
salt - a pinch.

Manufacturing

Combine warm water, yeast, sugar and leave until the yeast dissolves. Pour in olive oil, add salt, flour (preferably sifted) and mix. Leave the dough alone for 10 minutes. After this, distribute it on a baking sheet with hands previously moistened with olive oil. If desired, this dough can be sprinkled with seasonings such as thyme and basil. That's it, the pizza dough is 100% prepared. You can place the filling on it and place it in a preheated oven at 220°C for 20 minutes.

Frisky yeast-free pizza dough

Ingredients:

drink – 250 g;
chicken eggs (large) – 2 pcs.;
wheat flour – 350 g;
olive oil – 40 ml;
baking soda – ¼ teaspoon;
salt – ¼ teaspoon.

Manufacturing

Place the drink in a bowl, add soda slaked with vinegar into it. Add the eggs beaten with salt and mix the resulting mixture well. Add flour little by little, add olive oil and mix. Pour it onto a greased baking sheet, and place the filling on top.

Delicious, frisky pizza dough

Ingredients:

warm water – 70 ml;
flour – 1 glass;
dry yeast – 1 teaspoon;
salt - a pinch;
honey – 1 teaspoon;
vegetable oil – 10 ml.

Manufacturing

Dissolve honey in warm water, add dry yeast, let the mixture sit in a warm place so that the yeast “comes to life.” This will take 5 minutes. Now sift the flour, add vegetable oil and salt. Mix the dough. It comes out soft and elastic. Let it sit warm for 5 minutes. After this, you can roll out the dough and start making pizza.

Quick pizza with puff pastry

Ingredients:

wheat flour – 2 cups;
not too much cream – 280 g;
water – ¾ cup;
freshly squeezed lemon juice – 5 ml;
testicles – 1 pc.;
salt.

Manufacturing

Sift the flour, put the chilled butter in the center and chop it finely with the flour. Now make a hole in the flour, chopped with butter. Pour salted water into it, add an egg, lemon juice and quickly knead the dough. Roll it into a ball, cover it with a napkin and put it in a cool space for 2 hours. Specifically, before baking, roll out the dough 2-3 times and fold it into 4 layers.

Frisky pizza dough recipe

Ingredients:

wheat flour – 125 g;
soda – ¼ teaspoon;
mayonnaise – 2 tbsp. spoons;
chicken egg (large) – 1 pc.

Manufacturing

Mix the egg with mayonnaise until smooth. Add flour and soda to it. We form a ball and roll it out into a flat cake about 2-3 mm wide. You should get a blank for the mold with a diameter of 30 cm. From such a blank you will get a thin pizza with a crust. And if you want the finished dough to be as soft as possible, then you need to create a thicker dough. Place the filling on the dough and bake the pizza at 175°C for about 10 minutes.

Quickly making pizza dough

Ingredients:

flour – 1 glass;
mayonnaise – 50 g;
eggs – 2 pcs.;
sour cream 20% fat – 50 g;
baking soda – 0.5 teaspoon.

Manufacturing

Lightly beat the eggs with a fork, add sour cream, mayonnaise and stir it all until smooth. Mix the sifted flour with baking soda. Combine both mixtures and mix. The finished dough looks like thick sour cream. Pour the dough into the frying pan, add the filling and cook covered over the fire for about 10 minutes.

The best pizza dough

Whatever the pizza is - homemade, or prepared by a pizza master, with sausage or mussels, with Parmesan or mozzarella, in any case, the properties of the dough, the pizza base, are the most important. The properties of the test are the key to success. You can overdo it with the insides, you can add a little parmesan, and the pizza will still turn out early, maybe not as you would like, but still tasty. But if you make a mistake with the dough, you will have to throw out the pizza.

Not everyone knows that pizza dough can be stored in the refrigerator or freezer. But, I believe that the freshest dough comes out - just like in a pizzeria or even tastier.

For most people I know, the difficulty in making homemade pizza is specifically in making the dough. But this, not surprisingly, is the most common part of pizza. The pizza base is made while the inside is being designed.

Pizza dough ingredients

Premium wheat flour 2 cups (260 g)
Yeast “frisky” 5 g
Salt 1/3 tsp.
Sugar 2 tsp.
Olive oil 2-3 tbsp. l.

How to make pizza dough

In Italy they use flour made from hard wheat. Our flour is unique, so I suggest using coarse wheat flour, millstone flour, ground together with the shell, or ordinary premium flour.
There are 130 grams of flour in a glass, this is confirmed by cookbooks and your own measurements. For a pizza with a diameter of 34 cm, about 250 grams of flour is enough. Those. two almost full glasses.
Be sure to sift through a sieve. There are often a lot of interesting things in flour - lumps, stones, remnants of wheat shells. They need to be weeded out and thrown away.