Pizza dough

A collection of pizza dough recipes with photos and step-by-step instructions. Our chefs talk and demonstrate how to create pizza dough quickly and deliciously!

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Homemade Pizza Dough Recipes

Ingredients

Flour – 500 g (about 4.5 full glasses)

Water – 325 ml (1.5 cups)

Brown or snow-white sugar - 1 tbsp.

Olive oil – 2 tbsp.

Dry yeast – 7 g

Sea salt – 1 tbsp.

Coarsely ground ordinary salt – 0.5 tsp.

Ingredients

Wheat flour – 80 g

Dry yeast – 6 g

For the test:

Wheat flour – 500 g

Chicken egg – 2 pcs.

Vegetable oil – 100 ml

Salt – 2 pinches

Ingredients

Flour – 250 g + for dusting

Olive oil – 1 tbsp.

Warm water – 1 glass

Salt – 2 pinches

Ingredients

Olive oil – 3 tbsp.

For pizza:

Tomato paste – 1 des.l.

Sugar - to taste

Hot chili sauce – 1 tsp.

Dried oregano – 1 tsp.

Bell pepper – 1 pc.

Smoked sausage – 6 slices

Mozzarella cheese – 150 g

Unpitted olives – 50 g

Ingredients

Premium wheat flour – 230 g

Warm water – 125 ml

Dry yeast – 1.5 tsp.

Olive oil – 1 tbsp.

Ingredients

Wheat flour – 350 g

Olive oil – 40 ml

Dry yeast – 7 g

Ingredients

Drink – 1 glass

Flour - about 2.5 cups

Vegetable oil – 2 tbsp. l.

Salt – 1 pinch

Ingredients

Warm water – 1 glass

Wheat flour – 2.5 cups

Olive oil – 2 tbsp.

Dry yeast – 1.5 tsp.

Ingredients

Flour – 4.5 full cups

Water or milk – 1.5 cups

White or demerara sugar – 1-1.5 tbsp.

Olive oil – 2 tbsp.

Dry yeast – 1.5 tsp.

Sea salt – 1 tbsp.

Coarsely ground ordinary salt – 0.3-0.5 tsp.

Additionally:

Dry fragrant herbs

Ingredients

Wheat flour – 400 g

Margarine – 100 g

Chicken egg – 1 pc.

Ingredients

Wheat flour – 500 g

Vegetable oil – 4 tbsp.

Dry granulated yeast – 7 g

Ingredients

Flour – 1.5 cup

Water – 0.5 glass

Salt – 3 pinches

Olive oil – 1.5 tbsp.

Ingredients

Wheat flour – 2.5 cups

For the inside for 2 small pizzas:

Raw smoked sausage – 80 g

Hard cheese – 100 g

Ingredients

Dry yeast – 5 g

Wheat flour – 2 cups

Sunflower oil – 1 tbsp.

Ingredients

Wheat flour – 480 g

Butter – 50 g

Chicken egg – 1 pc.

Dry yeast – 1.5 tsp.

Ingredients

Premium wheat flour – 2-2.5 cups + dust

Fresh yeast – 20 g

Olive oil – 60 ml

Ingredients

Chicken egg – 1 pc.

Warm water – 50 ml

Vegetable oil – 1 tsp.

Wheat flour – 1-1.2 cups

Salt – 3 pinches

Ground dark pepper - to taste

Ketchup and mayonnaise - for pizza

Pizza interior:

Pitted olives – 10 pcs.

Tomatoes – 1-2 pcs.

Greenery - for decoration

Ingredients

Wheat flour – 3 tbsp. for the dough + 400 g for the main batch

Warm boiled water – 150 ml

Dry yeast – 1.5 tsp.

Vegetable oil – 4 tbsp.

Ingredients

Wheat flour – 250 g

Butter or margarine – 70 g

For the inside:

Tomato sauce – 2-3 tbsp.

Champignons – 3-4 pcs.

Snow white onion – 0.5 pcs.

Smoked chicken – 60 g

Hard cheese – 50 g

Ingredients

Vegetable oil – 3 tbsp.

For the inside for 2 pizzas:

Hard cheese – 120 g

Tomato (large) – 1 pc.

Sausage (boiled) – 250 g

New in the selection

Ingredients

Oat flour – 70 g

Whole grain flour – 90 g

Wheat flour – 90 g

Vegetable oil – 2 tbsp.

Dry yeast – 1 tsp.

Warm water – 140 ml

Ingredients

Warm water – 150 ml

Vegetable oil – 2 tbsp.

Large tomato – 1 pc.

Cherry tomatoes – 100 pcs.

Champignons – 150 g

Large olives – 40 g

Reddish onion – 1 pc.

Ingredients

Whole grain flour – 130 g

Vegetable oil – 0.5-1 tbsp.

Salt and sugar - to taste

Baking powder or soda - optional 0.5 tsp.

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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.

Be sure to sift the flour through a sieve

Add salt, sugar and yeast to flour

Mix water and olive oil, add to flour

Knead the dough - it will be slightly sticky

The dough mixture is soft and elastic, stretches very well

The dough must rise

Pizza dough

I once recorded a video recipe on how to make dough. I invite you to take a look:

Video on how to make pizza dough

Pizza Dough Easy and guaranteed to make delicious pizza dough

How to Make Perfect Pizza Dough: Everyday Recipes, Including Jamie Oliver's

Which is better: a fluffy and soft pizza base or a narrow and crispy pizza base? Lifehacker leaves the choice up to you and gives you test options for any taste: water, kefir, yogurt and milk. To achieve a perfect result, follow the usual tips.

Instant yogurt dough

You will end up with a soft and narrow pizza base.

Ingredients

1 cup self-raising flour (or 1 cup plain flour mixed with 1 ½ teaspoons baking powder) + ¼ cup flour for dusting;
1 cup Greek yogurt;
salt, ground pepper - optional.

Manufacturing

Place flour in a bowl and add yogurt. If you wish, you can add a little salt and pepper. Knead the dough with your hands, a spoon or a wooden spatula. Transfer it to a clean, floured work surface.

Sprinkle flour on top of the dough and roll out into a medium-sized flatbread, approximately 3-5mm wide. You can immediately place the ingredients on this base and send it to the oven.

Lifehack

To make your life easier, roll out this and any other dough on baking paper. This way you can easily transfer it to the oven.

Frisky yeast-free dough with kefir

You will get a soft, warm base with a crispy crust.

Ingredients

1 ½ cups flour;
1 glass of kefir;
2 testicles;
40 g olive oil;
¼ teaspoon salt;
¼ teaspoon of soda;
vinegar - to extinguish soda;
vegetable oil - for lubrication.

Manufacturing

In a bowl, beat the eggs with salt. Pour the drink into another bowl, add soda slaked with vinegar, then add the beaten eggs and stir well. Add flour to the mixture and stir with your hands or a spoon (you can also use a blender).

It is better to add flour in parts so as not to overdo it. As a result, the dough should resemble thick sour cream. If the amount of flour suggested in the recipe is not enough, you can add a little more.

Pour olive oil into the dough and stir again. Then pour it onto a baking sheet greased with vegetable oil and place it in the oven preheated to 200 degrees.

Bake the dough for 10-15 minutes until lightly browned. If you have a small pan, the dough will be thicker and you will have to bake it longer: about 20-25 minutes.

The filling must be placed on the already browned dough and baked until it is ready.

Lifehack

In this recipe, the drink can be replaced with low-fat sour cream. The proportions remain the same.

Yeast dough with milk

The pizza base can be made narrow, fluffy, soft or crispy.

Ingredients

1 glass of milk;
2 cups of flour;
3 tablespoons olive oil;
7 g dry yeast;
½ teaspoon sugar;
⅓ teaspoon salt.

Manufacturing

Heat the milk until it is slightly warm. Add sugar and yeast to it, stir and let stand for about 10 minutes. When bubbles appear in the milk (a sign of fermentation), add sifted flour, salt and 2 tablespoons of olive oil.

Knead the dough, roll it into a ball, brush with the remaining olive oil, cover with a towel and place in a warm place to rise.

The dough should approximately double in size. This process may take 30–40 minutes.

Punch down the dough, divide into two parts and roll out. The finished dough is enough for two pizzas.

Lifehacks

If you want the pizza to be as fluffy as possible, let the rolled out dough rest for 5-10 minutes. To prevent it from winding, cover it with cling film.
To make the dough narrow and crispy, roll it out harder and bake at a high temperature (230-250 degrees).
Another secret to a crispy base is to place the rolled out dough on a baking sheet greased with olive oil, bake in the oven for 5 minutes at 220 degrees and then add the filling.
To simply transfer the rolled out dough to a baking sheet, use the paper trick described above or a rolling pin. Wrap it in half of the dough and carry it, holding the handles.

gourmanexpress.ru

Regular pizza dough: Jamie Oliver's recipe

You will get a soft and fluffy dough, just like in Italy.

Ingredients

1 kg of premium flour (or 800 g of flour + 200 g of semolina);
1 teaspoon sea salt;
14 g dry yeast;
650 ml warm water;
1 tablespoon sugar;
4 tablespoons olive oil.

Manufacturing

Mix the yeast, sugar, oil and water in a bowl and leave for a couple of minutes. At this time, sift the flour, mix it with salt and collect it in a mound on a clean work surface. Make a depression in the mound and pour the watery yeast mixture into it. Using a fork, stir in the flour, starting at the edges of the mound. Knead the dough with your hands until it acquires a smooth and elastic structure.

Roll the dough into a ball and place in a floured bowl. Sprinkle flour on top of the dough too. Cover the bowl with a damp towel and leave in a warm place for about an hour: the dough should double in size.

After an hour, take out the dough, remove excess flour and knead for a couple more minutes with your hands.

This amount of dough is enough for 6-8 pizzas. You can eat everything at once, dividing it into equal parts, or wrap excess dough in cling film and put it in the freezer.

Roll out the dough or stretch it with your hands. The approximate thickness of the base is 5 mm. Let the dough rest for 5-10 minutes (you can cover it with film), add the sauce and filling and bake.

Lifehacks

For a regular recipe, it is best to use Italian type 00 flour, but other finely ground white flour will also work.
In the version when a mixture of flour and semolina is used for production, the dough comes out the crispiest. You can also use this mixture to sprinkle on a baking sheet - then the bottom of the pizza will be even crispier.
To make the dough rise faster, you can add more yeast (about ¾ teaspoon more).
To make the base even more aromatic and tasty, you can add oregano, dried basil or other dry seasonings to your taste.

Some more exciting recipes

What kind of pizza dough do you like? Tell us about your preferences or share recipes in the comments.

5 Basic Pizza Dough Recipes

We have prepared 5 simple pizza dough recipes and collected some tricks that will allow you to create a truly amazing base.

Kefir pizza dough

2-2.5 cups of flour (or how much the dough will take)

1 tbsp. vegetable oil without aroma

Step 1. Sift flour, mix with soda and salt.

Step 2. Lightly beat the egg and add it to the drink.

Step 3. Add flour evenly to the drink. Stir until smooth. You should get a stiff dough. If there is not a lot of flour, you can add a little more.

Step 4. Put a little sugar and 1 tbsp into the dough. vegetable oil.

Step 5. Roll out and place the filling on the dough.

Yeast dough with olive oil

1 tsp dry yeast

2 tbsp. olive oil

Step 1. Dissolve the yeast in warm water. Sift the flour.

Step 2. Mix water, flour, salt, knead the dough. Add olive oil.

Step 3. Knead the dough until it sticks to your hands, let it rise (it should double in size).

Step 4. Roll out the dough, lay out the filling and let rest for 10 minutes. Bake later.

Thick dough with sour cream

1 cup sour cream

2 tbsp. butter

Step 1. Sift the flour, form into a mound and place sour cream on it. Add soft butter, salt, sugar and eggs.

Step 2. Knead the dough, knead until it starts to come off your hands.

Step 3. Roll into a step and leave for half an hour to an hour - leave.

Step 4. Roll out, add filling and bake until done.

Low-calorie dough

1 cup wholemeal flour

Step 1. Beat the egg and whites, add flour, knead the dough.

Step 2. Salt, add baking powder.

Step 3. Roll out into a narrow layer and let stand for 15 minutes.

Step 4. Bake at 180 degrees for 20 minutes.

Thin and soft dough

1 glass of milk

2 tbsp. olive oil

Step 1. Heat the milk slightly, add sugar and yeast, stir, wait 10 minutes.

Step 2. When bubbles appear in the milk, in other words, the yeast has fermented, add it to the sifted flour. There's also salt and oil.

Step 3. Knead the dough. Later, roll it into a ball, grease it with oil and let it rise.

Step 4. Bake with the insides at 220 degrees for 20 minutes.

Adviсe

Be sure to sift the flour. This will ensure the dough base is light and tender.

It’s better to make pizza not with milk, but with water. Unleavened dough rises better.

It is better not to roll out the dough with a rolling pin, but to stretch it with your hands, then you will not damage its delicate structure.

After rolling out the yeast dough, you must let it rest for 5-10 minutes. Then it will turn out fluffy.

If you are making thin dough, then to make it crunchy, you need to create a higher temperature in the oven, 230-250 degrees.

To make a narrow pizza crispy, you need to grease the rolled out dough with olive oil and heat it in the oven without the inside for 5 minutes at a temperature of 220 degrees. Then add the filling and bake for another 20 minutes.