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 most common and frisky 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 have 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.

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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.

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 the 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 tastier, 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.

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

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 have 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

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

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.

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

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

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 the 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 tastier, 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.

Pizza dough like in a pizzeria: recipes

Pizza is perhaps the most favorite dish of people of all ages. Some people go to expensive pizzerias to enjoy the sacred piece, while others waste a lot of goods and time to create it independently at home. But, as annoying as it may sound, as practice shows, such tests are not always crowned with success. But now it's all in the past! After all, making pizza dough like in a pizzeria at home thanks to our recipes has become a reality! Still don't believe me? Then get some leaves and pens ready, and write down simply win-win options for an unusual test!

It's no secret that the thickness of the base varies. In one establishment you can find pizza with a very thin crust, while another offers a very fluffy and rosy dish. And this is not easy, because there are a lot of recipes for making the basics. Now let's look at two of them - thin pizza dough and the most fluffy yeast dough.

Thin pizza dough

Ingredients

To make a narrow base we need:

two tablespoons of sugar;
half a liter of water;
small package of dry yeast. By the way, if you don’t have this in the house, you can replace the dry yeast with the freshest (50 g);
6 tablespoons olive oil;
a teaspoon of salt.

This amount of ingredients will be enough to immediately prepare four good-quality Italian pizzas, which will be enough for the whole family.

Manufacturing stages

In order to prepare the thinnest pizza dough, just like in a pizzeria, you won’t need much time. But, you must be very careful with the dose so that the base comes out flawless, rolls out perfectly and does not burst.

First, take water and slightly warm it to room temperature. Do not overdo it, very high temperatures do not activate the yeast, but on the contrary, suppress it.
We take two hundred 50 ml of water and send it to a non-metallic container. Pour in the yeast and sugar, mix lightly and leave for a few minutes. While the dough is “resting”, we move on to the next step.
Pour the remaining water into another bowl and add salt. Painstakingly combining until it is completely dissolved.
Take a fairly deep plate and pour all the flour into it. By the way, don’t forget to sift it several times to avoid getting various food debris and lumps.
Next, we make a hole in the flour and pour water with yeast into it first, and then with salt. Without stirring, add olive oil.
After this, you first need to knead the mass using a whisk, and then with your hands. This will take you at least 10 minutes, but believe me, the result is worth it. As a result, you should end up with a compacted mass that does not stick to your hands.
Now we need to lightly sprinkle the container in which the dough will rise with flour and send it there. Cover with a towel and, ideally, wrap it in film.
We remove the plate with the dough into a warm space and leave it there for an hour to an hour and a half, so that the mass rises.
After the time has passed, open the bowl and knead the dough well again. Divide it into equal four parts and roll it out into the desired shape.
We place it on a baking sheet or form, having previously greased it with olive oil or covered it with parchment and grease it with sauce. Next, it’s up to your imagination and gastronomic preferences - add your favorite ingredients.
Preheat the oven to two hundred or two hundred 20 degrees and place the future pizza there for fifteen minutes. We recommend sticking to the temperature specified in the recipe so that the inside has time to cook without the dough rising.

Fluffy Pizza Base Recipe

Pizza on a narrow crust is considered a traditional option, but there are a large number of people who prefer this dish specifically on a fluffy crust. The pizza dough recipe is not that difficult. It’s enough to know the little tricks and have the right set of ingredients, which we’ll talk about below.

Ingredients

To make a lush base we will need:

one and a half glasses of water (warm);
a package of dry yeast, which you can also change, {live};
three tablespoons of oil (olive);
half a kilogram of flour;
one teaspoon of salt.

Manufacturing

This is a frisky pizza dough. To prepare it for you, you won’t need to separate and combine foods a couple of times.

First we need to mix the dry ingredients. To do this we take flour, salt and yeast.
Mix everything thoroughly. Add water and olive oil.
Knead the dough with a spoon and then with your hand. As a result, you should end up with a dough that is quite elastic, but not sticky to your hands.
After the dough is ready, wrap the bowl with a waffle towel or cover it with cling film and put it in a warm place to rise. The dough should rest for about half an hour to an hour.
After the dough has at least doubled in size, knead it lightly again and divide it into three equal parts.
Roll out any dough ball and grease it with your favorite sauce. Next, fill the workpiece with ingredients and send it to the oven, which must be preheated to 100 eighty degrees in advance.
It will take you an average of half an hour to make such a pizza. But please note that every oven bakes differently. Therefore, it is worth systematically checking to see if the pizza is burnt, without opening the door.
Once the pizza is ready, take it out, let it cool slightly and enjoy the amazing taste of your favorite dish.

There are a huge number of pizza base recipes. But, as practice shows, it is very difficult to choose one that is truly worthwhile. We hope that our preparation recipes helped you and

How to create thin pizza dough: life hacks and recipe

Lifehacks for a narrow test

Use high quality ingredients . If it is water, then not from the tap; if it is flour, then it is of the highest grade; if it is oil, then it is virgin olive oil. You can't make a good base for pizza from just anything.
The dough to be worked well . Knead it for at least 10 minutes.
True pizza masters don't use a rolling pin - they stretch the dough with their hands. Try it too. If that doesn't work, use a rolling pin - no big deal.
Do not roll out the dough thicker than 2-3 mm .
Set the oven to the highest temperature - about 250-270 degrees .

Narrow Pizza Dough Recipe

Ingredients:

wheat flour - 175 g;
olive oil - 2 tbsp;
dry yeast - 1 tsp;
water - 125 ml;
salt - to taste.

Manufacturing method

1. Pour flour dry yeast and salt to it .

2. In another container, mix 1 tbsp. olive oil and water .

3. Pour this liquid into the flour mixture and mix. First with a whisk, later with your hands.

4. Knead into a stiff dough - this usually takes about 10 minutes . It must simply lag behind the hands.

5. Place the dough ball back into the bowl and brush it with the remaining olive oil. Cover with film and leave for about 40 minutes in a warm place. During this period of time the dough will increase in volume.

6. When the dough has risen, place it again for at least 5 minutes .

7. Stretch or roll the dough into a circle 2-3 mm wide. Press the edges together to create a delicious crust later. Carefully transfer the dough to the baking sheet.

8. Brush the dough with sauce and drizzle with olive oil. Without adding the filling, place in the oven at 250 degrees for 7-10 minutes . This will allow the base to brown. After this, add the filling and place it back in the oven on the top level.

The pizza base comes out thin and crispy, and the pizza itself is such that it’s impossible to tear yourself away from it.