Pizza with yeast

I bring to your attention a recipe for making the most delicious pizza with yeast with 2 different insides.

Ingredients for "Pizza with yeast":

Dough

Wheat flour / Flour (+- 50g) - 400 g
Water – 200 ml
Yeast (dry yeast) - 1.5 tsp.
Salt - 1 tsp.
Sugar - 1 tsp.
Olive oil - 2 tbsp. l.

Inside No. 1

Ketchup - 2 tbsp. l.
Sausage (Doctor's sausage) – 200 g
Corn - 100 g
Hard cheese (100-150g) - 150 g

Inside No. 2

Mayonnaise - 1 tbsp. l.
Ketchup - 1 tbsp. l.
Mustard (French mustard beans) - 1 tsp.
Salami – 100 g
Champignons – 100 g
Hard cheese (100-150g) - 150 g
Tomato (1 large, or 2 small) - 1 pc.

Nutritional and energy value:

Ready meals
kcal 3582.7 kcal	proteins 158.5 g	fat 153.5 g	carbohydrates 401 g
100 g dish
kcal 218.5 kcal	proteins 9.7 g	fat 9.4 g	carbohydrates 24.5 g

Recipe for “Pizza with yeast”:

In 20 ml. Add sugar and yeast to warm water. I stir and set aside.

Sift flour into a deep bowl and make a well.
Add salt, olive oil, yeast, 180 ml of water.

I mix first with a fork, then with my hands for about 10 minutes, until the dough stops sticking to my hands and becomes soft and tender.
Cover the dough with a dry, unstained towel and leave the dough in a warm, draft-free place for 20 minutes.

After 20 minutes, divide the dough into 2 equal pieces, knead the first piece for 30 seconds. Roll out into a circle with a diameter of 32 cm.

Place in a baking dish and prick with a fork so that the dough does not puff up during baking.
I leave the dough to rest for 3 minutes.
In the meantime, I boil 100g of frozen corn grains for 3-5 minutes in lightly salted water (canned water can be used).
I grate the sausage and cheese on a coarse grater.

Now I grease the dough with ketchup.
I put out the sausage.
Corn.
Cheese.
Place in an oven preheated to 200 degrees for 10-15 minutes. Look at your own oven.

Now let's move on to the 2nd pizza.
Knead the second piece of dough for 30 seconds, roll it out to a diameter of 32 cm and pierce it with a fork. Let it rest for 3 minutes.
Lubricate with mayonnaise, ketchup and mustard beans.

Place salami, fried champignons (for almost a minute) (raw can be used), tomato and sprinkle with cheese.
We also place it in an oven preheated to 200 degrees for 10-15 minutes (see your own oven).

Pizza with doctor's sausage and corn is ready. It comes out very warm and tasty, with a special sweetish note).

Pizza with salami, mushrooms and mustard is ready.
It comes out very juicy and tasty, with a special mustard note). And for you, I wish you bon appetit, good mood and all the best!

Subscribe to the Povarenka group on VKontakte and receive 10 new recipes every day!

Join our group on Odnoklassniki and get the latest recipes every day!

Share the recipe with friends:

Do you like our recipes?

BB code for insertion:
BB code is used on forums

HTML embed code:
HTML code is used in blogs, for example LiveJournal

How will it look?

Similar Recipes

Narrow pizza

11
384
4420

Pie “a la pizza”

54
49
10117

Mini-pizzas “For my daughter”

19
135
3111

Pizza pie “Lazy”

90
1043
14552

Super pizza

58
185
17520

Turkish pizza “Pide”

157
1767
82629

Closed pizza with chicken and cottage cheese

101
869
12861

Pizza number three

4
30
1595

Pizza - cake

34
21
7598

Comments and reviews

All
Prescription questions
Reviews

March 1, 2019 kostiks #

March 1, 2019 lenakihaya # (recipe creator)

February 28, 2019 Alieva2012 #

February 28, 2019 lenakihaya # (recipe creator)

February 28, 2019 elenap07 #

February 28, 2019 lenakihaya # (recipe creator)

February 28, 2019 AASC #

February 28, 2019 lenakihaya # (recipe creator)

February 28, 2019 NDemon #

February 28, 2019 svetlana 1634 #

February 28, 2019 NDemon #

February 28, 2019 svetlana 1634 #

March 1, 2019 kostiks #

March 1, 2019 NDemon #

March 1, 2019 kostiks #

February 27, 2019 AkulinA2012 #

February 28, 2019 lenakihaya # (recipe creator)

Frisky pizza dough with dry yeast

Ingredients

Dry yeast – 5 g

Wheat flour – 2 cups

Sunflower oil – 1 tbsp.

271 kcal
1 hour
1 hour

Photo of the finished dish

Rate the recipe

Step-by-step recipe with photos

It is enough to purchase this very dry fast-acting yeast. You also need to take wheat flour, warm drinking water, salt and sunflower oil.

Place flour in a bowl. Add dry yeast to the flour. For pizza, yeast does not need to be dissolved in water.

Add water immediately after the yeast. It should only be used warm. In hot water, the yeast dies, and in cool water, the fermentation process slows down.

Next add sunflower oil. Knead into a soft bun.

Frisky pizza dough with dry yeast is ready!

Let's divide the bun into two parts. Roll out the dough into a round cake. Place it on the bottom of the springform pan. Dust the base with flour. We also use flour for rolling.

Now about the pizza. There may be so many options for the inside that there aren’t enough fingers on your hands. Let's focus on economy class ingredients.

We assume that schoolchildren and students will be able to bake our pizza. Useful: tomato sauce, smoked sausage, tomatoes, “Russian” cheese, dark olives.

Grease the dough with tomato sauce.

Spread it over the surface with a silicone brush.

Add sausage and tomatoes.

Sausage and tomatoes are sprinkled with grated cheese.

Then dark olives, broken in half.

School pizza goes into an oven preheated to 240°C for 10 minutes. Hooray! I'm all ready!

Let's take frisky pizza dough with dry yeast into the collection of ordinary home recipes. Yeah?

Italian pizza dough with dry yeast - I’ve been baking only with it for many years

I have long wanted to give you the recipe for my own signature Italian pizza . But since our insides have never changed for many years: we prefer only Margarita, then I will give you a bomb recipe for dough with dry yeast, and I think you can somehow handle the insides yourself. Well, maybe at the end I’ll share my homemade tomato sauce. It’s too tasty and ordinary.

I’ll be honest with you, Italian pizza didn’t impress me at all. Apparently, it's all a matter of habit. Or maybe the places were incorrect. But in Greece, for example, I ate pizza much tastier than Italian pizza. True, it was in Crete, and in Crete, as I already said, everything is better, higher, tastier. I love this peninsula. If you love tasty food, then you definitely need to get there using any methods or tricks.

Well, again I got distracted by my favorite topic.

Let's return to our Italians. But before we start making pizza, let's first deal with flour.

What flour to choose for pizza

Today, the most popular flour on the market is premium flour . It has a low gluten content and the highest starch content. And this is not the best factor for yeast-based baked goods. High-grade flour is weak enough to form a dense crumb, which is what we are trying to achieve when baking bread and pizza.

To prepare perfect pizza dough with dry yeast, I recommend using first grade flour . This flour has the highest protein content, and the dough comes out soft and elastic. For true narrow Italian pizza, this is it.

I constantly make pizza using only first-grade flour and it has never let me down. Unfortunately, such flour cannot always be found on the shelves, but it can be ordered in online stores. I understand literally that such flour is produced by “Pudov”; they call it “pizza flour” .

It must be said that pizza is the most frequent guest on our weekend table. It takes minimal time to make, and our pizza tastes better than any store-bought one. But this, of course, is provided that both the dough and the tomato sauce are homemade.

Oh, and another fundamental point: every time I changed something in this recipe even one iota, the result was completely different from what was expected. Keep this in mind.

From the indicated ingredients, we get 2 pizzas with a diameter of 34-35 cm. This is enough for both of us and there is still room for my wife to work the next day. If you need more, double the proportions exactly. In all this, you only need to take not 8, but 7 grams of yeast.

For the test we will need:

1st grade flour - 500 gr.
sugar - 1 tsp.
dry yeast - 4 gr.
warm water - 300 ml
salt - 10 gr.
olive oil – 30 ml

Manufacturing method:

Kneading the dough

When kneading yeast dough, the water should be heated to no more than 30-40ºC. Yeasts die in hot water. Those. Be guided by your own body temperature: the water does not have to seem either warm or cool to you.

	Sift the flour into a large bowl, add sugar and dry yeast, mix thoroughly with a whisk.
	Pour warm water into a separate container and stir salt in it. Then add olive oil and mix with water using a whisk.
	Form a well in the center of the bowl with flour and pour in water. Place flour and a little water next to the bowl, so if you need to add a little water or flour.
	Mix the dry and watery ingredients with your hands and knead into a soft, elastic dough, transferring it to a floured work surface.
	Knead the dough thoroughly with your hands for about 10 minutes. Generously dust the bowl with flour and transfer the pizza dough into it.
	Cover the bowl with cling film and place in a warm space to proof for 2 hours. Alternatively, you can put the dough in the oven with the light on. There is no need to preheat the oven for this. The main thing is that the dough does not stand in a draft.
	After the dough has doubled in size, remove the bowl and turn on the oven at 250ºC. Lightly knead the risen dough with your hands and roll out a narrow layer with a diameter of 34-35 cm on a flour-dusted work board.
	We form small sides with our hands and transfer the dough layer to a baking sheet.

Baking

	Spread the tomato sauce over the dough and place the dough in the preheated oven on the penultimate shelf below for 6-7 minutes.
	Then we take out the baking sheet, put cheese and whatever else you want on the dough, and put it in the oven for another 6-7 minutes.
	Serve the pizza straight out of the oven, cutting it into portions.

And in the end, a valuable prize for the most attentive - a simple recipe for homemade tomato sauce for pizza:

I grate 2 large tomatoes, pass 2 cloves of garlic through a press, add 1 tsp. dried basil and oregano + a little salt and dark pepper. I put all this in a saucepan and put it on high heat. After boiling, I add a couple of tablespoons of olive oil by eye and boil for about 10 minutes. But in general, the cooking time depends on the wateriness and juiciness of the tomatoes. After the sauce thickens, it must be cooled one hundred percent. That’s why I prepare it immediately after I put the dough to proof.

If you learn how to prepare this perfect dough using dry yeast, you will never again buy ready-made dough or pizza in the store.

Olya Athenskaya, creator of the Sweet Chronicles, was with you

Yeast pizza dough - 5 recipes for dry yeast dough

Repeating the dough recipe like in a pizzeria is aerobatics. After all, experts usually find it narrow, crispy and tasty. And this is even despite the minimum components. Pizzerias use true yeast dough, which is kneaded and rolled out so that it is not thick.

It’s not difficult to learn how to make pizza dough that is thin and soft like in a pizzeria. The main thing is to choose the right components. Nowadays pizza is made from various ingredients.

Dough making recipes

It will take some time to prepare delicious pizza dough with yeast. Naturally, the version without yeast is prepared more quickly, but you can experiment in the kitchen from time to time, choosing the perfect option.

Dough with yeast on water

To make this option you will need:

Flour – 250 g
Fresh yeast – 10 g (you can choose an analogue in the form of 1/3 bag of dry)
Water – 0.5 cups
Sugar – ½ tsp.
Salt – ¼ tsp.

First, you should pay attention to the dough. To make it, you will need to mix yeast with sugar, and then pour 2 tablespoons into it. heated water. The water should be slightly warmer than room temperature.

Add a couple of tablespoons of flour and mix everything. Cover and place in a warm place for 30 minutes.

Sift all the rest of the flour, form it into a mound, pour the dough into it, add 120 ml of water and start kneading the dough.

It should turn out smooth and elastic. Knead for 10-15 minutes. You can add olive oil to add flavor.

Leave him to approach for an hour. The guideline is that it must double.

Then all that remains is to knock it down and you can roll it out.

Milk dough

The next option, which is more similar to regular yeast dough, involves kneading with milk. The production time for such a pizza is more than an hour.

For production you will need:

Milk – 200 ml
Sugar – 1 tsp.
Salt ½ tsp.
Flour – 450 g
Vegetable oil – 3 tbsp.
Shivers (preferably dry) – 5 g
Testicle – 2 pcs.

This option can be called a pizza dough recipe for beginners, which can be created in the oven at home. It's not difficult to prepare.

First, slightly warm the milk - it should be warm in temperature, not hot. Then pour the yeast into it and stir well.

Set aside for 10-20 minutes - this will become a dough. During this period of time, it should become 2 times larger. A sign that the dough is ready will be the appearance of a huge number of bubbles on its surface.

While the dough is rising, you can work on the base of the dough. In a separate bowl, mix the eggs, add salt and oil. Then this mixture should be placed on the dough and the sifted flour should be poured into it evenly, in parts, thoroughly kneading the dough.

After it becomes quite thick, you need to put it on a table sprinkled with flour and knead on it.

And here you need to be careful not to fill it with flour. Otherwise, there is a risk that it will lose its elasticity and after manufacturing it will be similar to a sole.

After production, it should be left for one and a half to two hours in a room where there are no drafts. After such proofing, it should increase by 2 times.

Then you need to knock it down and you can roll it out.

Kefir dough

Alternatively, you can swap the milk for a drink. In this case, the dough comes out the most tender and exciting.

To make this option you will need:

Flour – 300 g
Drink (fat content is not important) – 250 ml
Vegetable oil – 3 tbsp.
Egg - 1 pc.
Yeast (you should focus on dry options) – 8 g
Salt – 1 tsp. (landmark – without slide)
Sugar – 1 tsp.

Sift the flour ahead of time. Mix the egg with sugar and salt, also with kefir.

Take two glasses from the full amount of flour, add yeast to it, stir everything. Add the egg-kefir mixture. Pour in the oil.

Gently fold everything in from the edges and form the dough into a ball. Make sure it is soft. If suddenly there was a lot of flour, add a little kefir. At first, the kefir dough comes out quite sticky, but evenly, as kneading progresses, it becomes more elastic and softer.

When it no longer sticks to your hands and work surface, you need to transfer it to a bowl and cover with film. Let it sit for a little while until it gets larger in size. Then all that remains is to knock it out and roll it out.

Frisky dough recipe

To make this option you will need:

Flour – 4 cups
Yeast (you should choose dry) – 1 sachet weighing 11 g
Egg – 1 pc.
Vegetable oil – 6 tbsp.
Sugar – 3 tsp.
Salt – 1 tsp.
Warm water – 1 glass

It's not difficult to prepare. First, sift the flour - this is necessary so that it is saturated with oxygen and the dough comes out as airy as possible. Then add dry ingredients to it and stir.

Place the egg in a separate bowl, pour in vegetable oil, add sugar, salt, water and stir everything well. Then pour the egg liquid into the flour and knead the dough.

It comes out smooth and elastic, but does not stick to your fingers. And that’s it – the dough is ready.

You need to leave it for 15-20 minutes to approach. Then you can roll it out. After rolling out and placing on the pan, prick the dough with a fork so that it does not form bubbles during baking.