5 Basic Pizza Dough Recipes

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 a little, 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 inside 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.

Simple dough

To make delicious pizza at home, even the simplest dough is suitable, which can simply be prepared without yeast. The set of ingredients is small and the housewife almost always has it at hand, and in terms of time, preparing such a light and ordinary dough will take no more than 15 minutes.

The most delicious and simplest recipe with step by step photos

To make this test, the following components will be useful:

• 2 testicles;
• 2 tbsp. l. mayonnaise (fat content up to 50%);
• 0.5 tsp. baking soda;
• 2 tbsp. flour.

A whisk, rolling pin and shallow plate will also come in handy during the making process. Next, a detailed method is presented.

1. Using a whisk, beat the mayonnaise and eggs until a homogeneous mass is formed. Add salt. If mayonnaise contains a lot of flavor enhancers, you can do without salt.
2. Add flour and start kneading the dough. Stir until a thick and elastic mixture is obtained.
3. Roll out the dough to a thickness of 2 mm. To avoid sticking to your hands, use flour as a dusting.
4. Grease a baking sheet with vegetable oil and place the rolled out sheet of dough on it.
5. Now add the filling and place everything in the oven.

REFERENCE! Various products can be used for the interior. But to make a true Italian pizza, it is better to take the following ingredients: tomato sauce for the base, mozzarella cheese, salami or ham, mushrooms, peppers. The main feature of such pizza is the presence of herbs (basil, oregano) and olives.

Yeast and non-yeast base: differences and individualities

It certainly contains yeast: fresh or compressed. The amount of yeast used depends on the size of the rich ingredients (milk products, sugar).

Additionally divided into subspecies:

• with dough;
• without dough.

The dough changes size during production and during baking, which gives it a fluffy feel.

1. The making time is the longest because the dough needs to rise.
2. There are only 2 types.
3. It rises and grows in size.
4. The regular yeast base has the softest structure.
5. Contains vitamin (a low molecular weight organic compound of relatively simple structure, essential for all living things) .
6. It is mainly used for baking (pies with soft insides, croissants, Easter cakes).

Does not contain yeast.

It has a huge number of varieties in terms of ingredients and manufacturing method:

• puff;
• custard;
• sand;
• and the rest.

1. Prepare faster.
2. A huge number of varieties.
3. Doesn't change size.
4. Drier than yeast.
5. It is more beneficial for the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) .
6. It is mainly used as a base for pizza, for making sausages in dough, chicken pies, pies with cabbage or fish.

What can you cook with?

A simple yeast-free dough will diversify the menu and save time at the same time. Preparing it is quite simple.

The base for the dough can be lactic acid (drink) or mineral (water).

Production does not take much time and does not require painstaking kneading. This dough does not need to be left on the table, it does not need to be kept in the refrigerator. From kefir, lactic acid bacteria enter it, causing fermentation. This helps produce fluffy baked goods that have an airy structure.

This option is actually similar to the first. The difference lies in the fact that a product purchased from sour milk is used. The baked goods are guaranteed to come out airy, tasty and tender.

To obtain a uniform mixture, the water temperature must be at least 30 - 40 degrees. Thorough kneading and settling for 30 minutes are required, during which the flour gluten will be thoroughly mixed with water. The highlight of the dough is its low calorie content. The recipe is very popular among vegans and vegetable eaters.

The attractiveness of the ingredient is that you can get dough with different flavors by simply changing the type of mayonnaise. In any case, the finished product will have a delicious crispy crust.

The dough comes out soft and pliable, it has a thick elastic consistency. The higher the fat content of sour cream, the more satisfying it will be. The product should sit on the table for up to 15 minutes. The downside of this recipe is its very high calorie content.

How to easily and deliciously achieve tender and soft dough for the oven?

To make the dough tender, you need to know a few chef's secrets. If the composition contains soda, it must be extinguished with vinegar or citric acid, and then thoroughly kneaded. This will prevent the dough from becoming loose.

What else is recommended to be taken into account?

1. Take flour of the highest quality, and be sure to sift it additionally. This is an important condition for an airy and savory dough. Sifted flour contains more oxygen.
2. There should not be a draft in the kitchen. Gusts of wind will cause the pizza crust to become stale faster.
3. The dough must be baked over medium heat. The extreme heat will cause the pizza base to burn and the interior to fail to set.
4. To prevent the dough from being dry, before laying out the inside, sprinkle it with potato starch (use a little, less than half 1 tsp).

How to create even easier?

Kneading in a bread machine

To further simplify the cooking process, there are several options. The first and main thing is the introduction of a bread machine. To do this, just put all the ingredients in a container, following the recipe. Set the appropriate program and wait for the result.

You can view the most detailed information and find a suitable recipe here.

Liquid manufacturing

Another option is batter. It is quickly kneaded in a plate and poured into a frying pan or baking sheet, and the filling is laid on top. There is no molding of the final product, which saves time. There are a number of common tips to follow when preparing watery dough:

1. Beat the eggs separately from the rest of the ingredients.
2. Use only sifted flour.
3. It is better to mix using a wooden spoon.
4. Add 2 tbsp. l. carbonated mineral water to add fluffiness.
5. After the end of the cooking time, the oven must remain closed for another 20 minutes. Otherwise, the pizza may settle.

The number of different dough products that can be purchased in the store is growing every day. But their properties do not always inspire confidence. Dough prepared at home guarantees a tasty and healthy product - an appetizing, tender and soft pizza.

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 the inside, 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

1. 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.
2. 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.
3. 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.

This is perhaps the simplest and fastest pizza dough. True, due to the fact that it is not kneaded for very long, the base does not look completely neat. If you want to correct this and create the most elastic dough, additionally knead it on the work surface with flour for 5-8 minutes.

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

1. 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.
2. To make the dough narrow and crispy, roll it out harder and bake at a high temperature (230-250 degrees).
3. 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.
4. 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 use everything at once, dividing it into equal parts, or wrap the 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

1. For a regular recipe, it is best to use Italian type 00 flour, but other finely ground white flour will also work.
2. 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 the baking sheet - then the bottom of the pizza will be even crispier.
3. To make the dough rise faster, you can add more yeast (about ¾ teaspoon more).
4. 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.