Recipes for making fried pizza dough with milk

Pizza is a dish of Italian cuisine. The initial pizza recipe in other countries was supplemented with something new, adapting to the customs and preferences of the state cuisine of a particular region. To make the pizza tasty, you need to knead the dough correctly. It is precisely this that is the basis of this dish. Making dough with milk is a universally applicable technology.

Savory yeast base

Suitable for both sweet and savory baked goods.

flour – 2 cups;
milk – 1 glass;
testicle – 2 pieces;
oil sl. – 4 tbsp. spoons;
dry or fresh yeast – 5 g or 50 g;
sweet sand – 1 teaspoon;
salt – 1 teaspoon.

Mix yeast and heated milk.
Wait fifteen minutes, add eggs, salt, beat everything.
Carefully pour the sifted flour into the milk in portions, stirring all the while.
Knead thoroughly by hand.
Add soft butter and stir some more.
Close and leave in a warm place for 30 minutes. After the kneading has come up, roll out the pizza base.

The batch is prepared for 1 hour, baked from 20 to 20 5 minutes at 180 degrees.

Yeast-free recipe

It cooks faster and is suitable for those who do not like baking with yeast.

– flour – 2 cups;

– milk – 1 glass;

– oil (vegetable or butter) – 3 tbsp. spoons;

– salt – 1 teaspoon.

Mix milk with softened butter. In another larger bowl, mix the sifted flour, sugar, and salt. In small portions, carefully pour in the mixture with milk, then the eggs, stirring all the while. The milk mixture will combine, resulting in an even, soft mixture. Knead the resulting mass, adding more flour if necessary. It is necessary to knead until it becomes tight, but at the same time elastic. Roll into a ball and wrap in a damp cloth for 15 minutes.

The batch is prepared for 30 minutes, baked from 20 to 20 5 minutes at 180 degrees.

Watery method for oven

pancake flour – 120 g;
egg - 1 piece;
milk – 250 ml;
salt – 3 g;
drain oil – 50 g;
rast. oil – 20 gr.

Mix flour with salt and sift twice. Soften the drain. oil, add and grind. Add the egg, stir. Pour in heated milk and stir until smooth.

The pizza is cooked in a frying pan, covered, for 25 minutes.

Tips for making

The flour must be sifted so that the dough is airy .
Use the freshest yeast to avoid a nasty aroma.
When kneading the dough, do not add all the flour at once, it is better in two steps.
with olive oil if desired .
Beware of drafts when making dough.

Personally prepared pizza will be cheaper and tastier than store-bought. The significance lies in the correct mixing. Proper fried dough is thin and tender. And an abundance of ingredients and a little imagination will fill the pizza with an inimitable taste. Some will consider it a joke, but you shouldn’t make a batch in a bad mood, this can affect its quality and the quality of the product as a whole.

Yeast pizza dough with milk - very tasty and tender

Thanks to this article, you will quite easily learn how to prepare tender and airy pizza dough with milk, even if you have not encountered similar things before. Using a detailed recipe, you can correctly select the proportions of all ingredients and knead soft yeast dough. Find out how long such dough needs to rise and for what other purposes it can be used.

Ingredients

Product	Quantity
wheat flour	2-2.5 stacks.
dry yeast	10-15 g
chicken egg	1-2 pcs.
sugar	1-2 tbsp. l.
milk	1 stack
vegetable oil	2 tbsp. l.
salt	0.5 tsp.

Step-by-step production

First, heat 1 glass of milk in the microwave or in a saucepan on the stove. Pour the heated milk into a deep bowl and add approximately 10-15 g of dry yeast to it. Stir the yeast and milk well until completely dissolved using a whisk. You can also use wet yeast, this will not change the recipe, but then you will need twice as much of it.
Add 1-2 tbsp to the milk-yeast mixture. l. sugar and beat in one chicken egg. If you wish, you can use 2 chicken eggs; this will not affect the taste, but will make the dough denser. Then pour 2 tbsp into a bowl. l. vegetable oil and add approximately 0.5 tsp. salt. Mix all ingredients well with a whisk until smooth.
Using a sieve, evenly sift 2 cups of wheat flour into a bowl and mix it well with a spoon with all the ingredients until thick.
Sprinkle the work surface with a small amount of flour and transfer the dough onto it. Knead the dough with your hands for about 10 minutes until you get a homogeneous lump. If necessary, add a little flour to the dough so that it does not stick to the table and hands.
Then sprinkle a bowl with flour and transfer the dough into it. Cover the bowl with cling film and place in a warm space for 1 hour until the dough rises.
After 1 hour, knead the risen dough well with your hands to release excess air, cover with film and leave for another 1 hour.
Then knead the dough again, and you can start making baked goods. The dough comes out very tender and airy.

Instead of milk, you can use warm water for the dough. The difference here is that milk makes the finished product fluffy and fluffy, while water makes the baked pizza crust rougher and harder. In this case, rely on your taste preferences.

You can use yeast dough with milk not only for pizza, but also for making pies or pies with completely different insides - meat, vegetable, curd or with jam. This dough is perfect for sweet and savory baked goods. It is quite versatile, use your imagination and prepare pizza, fragrant pastries or fried pies.

Video recipe

You can watch the video for more details on how to prepare and knead tender and airy pizza dough.

Pizza dough with milk

Not everyone considers pizza a healthy food, but this dish still has many more fans than enemies. It is no coincidence that pizzerias are never empty, and it is difficult to find a person who has never ordered an open Italian pie at home or at work. The biggest admirers of this hearty and tasty dish are children who are too early to think about their figure. And adults occasionally refuse such treats. Having learned to create this dish at home, the hostess will probably earn the gratitude of relatives and friends. Milk pizza dough is one of the most common and reliable options for making a base for this type of baking. When learning the recipes for this popular Italian dish, you should start with this one.

Individual manufacturing

Even a novice housewife can create a base for pizza with milk if she follows the instructions in the recipe and takes into account a few points.

Pizza flour should be high quality, containing a huge amount of gluten. Grayish flour makes the base unappetizing and may even have a nasty aftertaste.
Sifting flour before kneading dough is an essential procedure. Its purpose is not only to cleanse the product from small debris. The main task is to saturate the flour with oxygen. Baking from sifted flour comes out airy. Sifting makes the flour more loose, so it mixes more easily with the watery base without forming lumps, this is also important.
Pizza dough can be made with yeast or created without it. The process of making yeast dough is the longest, but the result justifies the effort.
If you cook pizza often, you can put the dough on 2-3 pizzas at once, because the unused product can be frozen and used the next time.
If you are preparing yeast dough for pizza, make sure that the room is warm, protect the dough from drafts, otherwise it will sag or not rise at all.
In yeast-free dough made with milk, baking powder or soda is often added, which was previously extinguished with vinegar.
Yeast-free dough is not used immediately after kneading. They let it sit for about half an hour so that the gluten has time to swell. Then the dough becomes more elastic and flexible.
The pizza base made from milk dough seems a bit dry to some. It’s easy to correct this defect: if you thickly coat the base with sauce before laying out the inside, the finished pie will be juicy and tasty.

There are several recipes for pizza dough with milk. The choice depends on the preferences of the cook and the time he has to cook.

Yeast pizza dough with milk

wheat flour – 0.5 kg;
milk – 0.25 l;
chicken egg – 2 pcs.;
sugar – 10 g;
dry yeast – 5 g;
salt – 2 g;
refined vegetable oil – 40 ml.

Heat the milk to 36-40 degrees. In cool water the yeast is not activated; in hot water it will completely die.
Pour out half the milk, add sugar and yeast, stir. Wait a quarter of an hour to make sure the yeast is working. This will be indicated by the appearance of a foam cap.
In a separate container, whisk the eggs with salt. Pour the remaining milk and eggs into them, beat everything together. Mix with the part of the milk in which the yeast was dissolved.
Sift the flour. Pour it into the watery base in parts and stir with a spoon until it is possible.
Add the remaining flour and knead the dough with your hands.
When the dough is no longer very sticky, roll it into a ball, place it in a large saucepan, cover with a damp towel and place it in the warm dough.
Wait until the dough rises, increasing in volume at least 2 times. This will take 1-1.5 hours.
Roll out the dough or stretch it with your hands to the desired size. You don’t need to use all the prepared dough for one pizza. Half or even a third of this product is enough for one pie; the exact consumption depends on the thickness and area of the baked base.
Place parchment paper on a baking sheet and place the rolled out dough on it. Pierce it in several places. Place the oven in an oven preheated to at least 200 degrees and bake until almost done; this will take about a quarter of an hour or slightly more. All that remains is to grease the base with sauce, add the filling and continue cooking for 10-20 minutes.

Yeast-free pizza dough with milk

wheat flour – 0.3 kg;
chicken egg – 2 pcs.;
milk – 125 ml;
refined vegetable oil – 40 ml;
salt – 5 g.

Remove the eggs and milk from the refrigerator in advance so that they are at room temperature by the time the dough is made.
Break the eggs into a bowl, add salt and milk. Shake with a fork or whisk.
Pour in the oil, beat a little more.
Add sifted flour evenly to the watery mixture and knead the dough. First, this is done with a spoon, then kneaded with your hands, placing the dough on a floured work surface of the table.
When the dough does not stick to your hands, it must be rolled into a ball, placed in a plastic bag and left at room temperature for half an hour.

The dough prepared according to this recipe is usually used to make a narrow pizza base. Having rolled it out, it is immediately coated with sauce and covered with the inside, and then placed in a preheated oven. Bake the pie for 30-40 minutes at a temperature of 180-200 degrees.

Fluffy pizza dough made with milk without eggs

wheat flour – 0.4 kg;
milk – 150 ml;
vegetable oil – 60 ml;
salt, sugar - a pinch;
baking powder for dough – 10 g.

Sift the flour and mix with baking powder.
Combine milk with butter, sugar and salt, stir well.
Add flour to the watery mixture little by little and stir with a spoon.
When it becomes difficult to mix the dough with a spoon, start kneading it with your hands.
When the dough does not stick to your hands, cover it with cling film and leave for 20 minutes.

After rolling out the dough, the base is baked in the oven for about a quarter of an hour without the inside, then the same time with the inside.

Pizza dough made with milk is simple and relatively short-lived. You can bake a narrow or fluffy base from it by choosing a suitable recipe.

Yeast pizza dough with milk

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Milk 200 ml.
Sugar 1 tsp.
Salt 0.5 tsp.
Wheat flour 430-450g.
Vegetable oil 3 tbsp. l.
Dry yeast 5 g.
Chicken egg 2 pcs.

Useful for you : more than 1 hour
Geography of the dish : Italian
Main Ingredient : Milk
Type of dish : Dinner

Add yeast to warm milk, stir, leave for 10 minutes.

Add sugar and 150 grams of sifted wheat flour, mix the batter (dough). Leave in a warm, draft-free place for approximately 40-60 minutes. Be sure to cover with a clean towel.

During fermentation, the dough evenly doubles in volume, many bubbles appear on the surface, this is a sign that the dough is ready.

In a separate bowl, beat chicken eggs with salt and vegetable (preferably olive) oil.

Add the egg mixture to the dough, mix and add wheat flour in parts, kneading the dough each time. First in a bowl.

Then on the table, knead well until the dough begins to stick to your hands, but do not beat it with too much flour, it must be tender. Place the dough in the bowl again and leave in a warm, draft-free place for 1.5-2 hours (cover).

The dough should double in size. The dough is ready!

Dust the work surface with flour and knead the dough lightly with your hands. Done, you can start making pizza.