Every inhabitant of our planet seems to be swallowing at the word "pizza". It seems that the dish is eerily simple, but both adults and kids love it with mad love.

Get ready to write a recipe without yeast, with yeast on dough, with yeast, and with margarine. All recipes are simple and consist of just a few ingredients. The filling is another matter. It can consist of one component - for example, cheese (several types). But it can also consist of ten or even fifteen items.

We will not make pizza with filling, only dough. But, nevertheless, we will advise you with what you can originally cover this delicious beauty.

The classic options include ham, cheese and pineapple. Or cheese, tomatoes and basil. Often covered with cheese, mozzarella and pepperoni (popular Pepperoni pizza). But to stand out from this list, we offer you: brie cheese, pear and honey; pesto sauce, boiled chicken and spinach; minced meat, tomato sauce and parmesan; hummus, tomatoes, tofu and sorrel; cream cheese, red onion, red fish and mustard.

You can think of fillings in the sea, but also the whole ocean. Here you need fantasy to work well. Culinary experts often combine seemingly incompatible ingredients. In the end, all the same, masterpieces are obtained that are gaining popularity all over the world.

We invite you to plunge headlong into our tips in order to remember them exactly and be sure to apply them in practice:

1. Do not cook a lot of sauce, as it takes no more than three tablespoons to make a medium-sized pizza;
2. The consistency of the sauce should be like cream, not like sour cream. If the sauce is liquid, the dough will get wet and will be baked for a long time, and the filling at this time will already be "overcooked";
3. It is better to decorate pizza with greens just before serving, since fresh sheets are likely to dry out in a hot cabinet;
4. If the dough is prepared with yeast, it needs to provide all conditions for fast, active and proper growth: warmth, good mood and no drafts / wind;
5. When buying yeast, we strongly recommend that you only take those with which you are already familiar. It often happens that new brands make a low-quality product that is impossible to work with;
6. Of course, yeast that is packaged can show its activity over the years. But still, the expiration date for someone is indicated, right? The shelf life of yeast is 30 days;
7. The better the flour, the fuller the dough will be after baking. Ideally - premium flour;
8. Do not use cold kefir with yeast. Its temperature will slow down the yeast. Remember they love warmth;
9. It is recommended to use all foods at the same temperature. To do this, you just first need to get everything out of the refrigerator. An exception is if the recipe indicates that a particular product needs to be heated or, conversely, used cold;
10. If there is no kefir in the house, it can be replaced with sour milk.

Knowing all the secrets of a good, correct and tasty pizza, consider that you have all the trump cards. You can start with the recipes themselves.

Yeast-free dough for pizza with kefir

Time for preparing

calorie content per 100 grams

How to cook:

Advice: add flour in parts, as the dough may take less flour than indicated in the recipe, or, conversely, more.

Yeast dough for pizza with kefir

This recipe is a double boom! As you know, kefir raises the dough well, and if you combine it with yeast ... Just imagine what a lush, soft and aromatic dough will be under a juicy filling.

How much time - 1 hour and 15 minutes.

What is the calorie content - 322 calories.

How to cook:

1. Warm kefir until warm and pour it into a bowl;
2. Add sugar and salt, stir so that the crystals are completely dissolved;
3. Then add oil, mix again;
4. Pour in the yeast and dilute them well so that not a single whole grain remains;
5. Last but not least, add flour through a sieve;
6. Add it in parts, kneading the dough with your hands each time;
7. When you have a smooth, elastic dough that does not stick to your hands, place it in a bowl, cover and leave it alone for an hour;
8. After the lapse of time, the mass can be rolled out and decorated with your favorite filling.

Advice: pick kefir only until warm, since yeast will die in hot kefir.

Recipe for pizza dough with kefir and yeast (sponge method)

When the dough is cooked with dough, there is always the confidence that it will rise. As a result, the baked goods will turn out delicious, fluffy and aromatic.

How much time - 1 hour and 25 minutes.

What is the calorie content - 218 calories.

How to cook:

1. Heat the water so that it is warm, but not hot;
2. Pour water into a bowl, add sugar and use a whisk to dissolve all crystals;
3. When the sugar is completely dissolved, add the yeast and dissolve it in the same way;
4. Leave the mass to rest for fifteen minutes for the dough to rise;
5. When the mass has risen with a hat, pour in kefir;
6. Beat the mass thoroughly again with a whisk;
7. Add flour one spoon at a time, passing it through a sieve;
8. Bring the dough to the consistency of thick sour cream;
9. Continuing to add flour through a sieve, knead the dough with your hands;
10. When it starts to move away from the walls and stops sticking to your hands, add oil;
11. When the dough has completely absorbed the oil, cover it and leave to rest for one hour;
12. After the time has elapsed, knead and roll out the dough.

Tip: To prevent the pizza from sticking to the baking sheet, line it with parchment paper.

Creamy pizza dough with kefir and margarine

Thanks to the margarine, the dough will have a creamy aroma, and after baking, it will be able to drive you crazy with its aroma.

How much time is 25 minutes.

What is the calorie content - 294 calories.

How to cook:

1. Cut margarine into cubes and add them to a small saucepan;
2. Send the stewpan to the stove and bring the margarine to a liquid state;
3. After that, wait until the product reaches room temperature;
4. Next, combine margarine with kefir and mix well;
5. Beat in the eggs, add salt and now beat the mass, punching the dense yolks with a whisk;
6. Now, directly above the mass, extinguish the soda with vinegar and let it drain to the rest of the ingredients;
7. Add flour in parts, passing it through a sieve;
8. Knead a smooth, firm dough that does not stick to the hands and sides of the bowl;
9. Roll out the dough into a layer, cover it with a pre-prepared filling and bake until tender.

Tip: Before sending your pizza to bake, you can grease the edges with olive oil to keep them from drying out.

If you like experimenting, then the advice on sauces is for you. Remember that you can lubricate the base not only with ketchup or ketchup with mayonnaise. You can use hummus, cream cheese and pesto, or at least the classic Italian pizza sauce based on tomatoes, parmesan and basil.

If you bake one round pizza and one square (about the same size), then you can make the following out of them: cut the round pizza in half and arrange the halves on both sides of the square. The end result is a heart that can be served at the festive table.

Bake delicious and juicy pizza right now, no matter what time of day it is outside your window. If the morning is great, what could be better than such a breakfast? If it's lunch, your family will be happy to dine on a hearty and juicy pizza. If evening is the best dinner you can think of. Pour another glass of soda for each and you will be a real American family. If it is already night, then ... Don't let that stop you either.

We will talk about how pizza came to our kitchen next time.

Today there is a broader and more serious topic - cooking pizza dough with kefir. This type of test is a quick option.

Probably, italian pizza makers would be surprised at such a pizza - on kefir, or they would consider the dish not a pizza, or they would be outraged by such blasphemy at professional and culinary pride - an Italian open pie. They don't cook pizza dough with kefir - only with yeast!

Kefir pizza dough - general technological principles

This article will focus on the kefir pizza dough. But to make the best and most correct dough, it is not enough to rewrite the recipe and go to the kitchen. Each oven bakes the same, but the cakes are always different. If you understand some of the intricacies, then you will not need to look for a recipe, and not worry about what was put into the dough a lot and what was not enough.

“The dough must be able to feel and know how it breathes”, - said our grandmothers and were right.

So, about kefir and how it behaves in the kefir pizza dough.

Kefir Is a relatively new product. In any case, in the form in which it appeared relatively recently. A fresh, fermented milk product has undoubted benefits for participation in digestion, since it is, even artificially, enriched with lactic acid bacteria. But already at a temperature of 70 ° C, the indisputable bacteria that are present in kefir die.

If the baking temperature of the dough at the most gentle mode reaches two times higher than the most critical temperature for the life of lacto- and bifidobacteria, then what then is the use of kefir as a fermented milk ingredient for the dough?

It is absolutely possible to say that lacto- and bifidobacteria, changing their structure, take part in the fermentation of the dough, forming gas bubbles, which, when baked, under the influence of temperature, expand and make the dough more fluffy.

Dairy products - without exception, are the best natural habitat for this type of bacteria. Therefore, they are present in milk, sour cream, and curdled milk - in any dairy products. Their participation in fermentation is similar to the action of yeast - "work colleagues". In addition, you should not run after kefir, if there is sour cream or yogurt in the house - from these products the dough will rise no worse.

But there is a difference between these two groups of microorganisms. Lactic acid bacteria, unlike yeast will not start without an alkaline environment, and yeast, in order to revive them, needs carbohydrates contained in sugar, flour and other components of the dough.

Lactic fermentation stops when a certain concentration of lactic acid accumulates in the mass, and begins to play the role of a preservative. It is in the phase of growth and accumulation that lactic microorganisms make the dough loose, but after their colony grows to a critical point, the reverse of fermentation begins.

If you miss this moment when making pizza dough with kefir, then it will be possible to start its fermentation only with the help of alcohol-forming yeast. Otherwise, you won't have to count on a fluffy dough.

For baking, fermented milk products, as a way of fermentation in the dough, are beneficial in that they will not eat more sugar than they should, so the sweet dough will remain sweet. Alcohol-forming "comrades-in-arms" of lactic acid bacteria eat so much sugar that as a result the dough may even smell like acid and alcohol, create an unpleasant aftertaste in the finished baked goods.

But these two types of microorganisms, getting into the same environment, absolutely do not interfere with each other. Lactic acid bacteria "do not pay attention" to the alcohol secreted by yeast, do not "take away" sugar from them - the main food product. Yeast is also indifferent to the proximity of lactic acid bacteria.

But the presence of both those and other microorganisms helps the dough rise faster and better.

You should not count on the special splendor of the kefir pizza dough, without the addition of yeast. Many housewives have baked pancakes more than once and know this recipe by heart. Remember that pancake dough is runny. And therefore, it rises and bakes quickly, and the products from it are juicy and soft. From this it follows that flour should be added to the kefir dough very sparingly, unless, of course, the plans are not to bake a crispy cake.

Hence the conclusion: dough for pizza on kefir without using yeast should not be too steep... Add enough flour to it so that it is convenient to work with it - make a round cake out of it with your hands. An exception is if you are preparing puff pastry, with kefir, chopped.

About flour.

Never rush to pour all the flour indicated in the recipe into the dough. You need to add it in partsto make sure the dough is the right consistency. Flour has a different moisture content, which depends on the type of grain from which it is made and on the conditions of its storage. If the recipe says that you need one glass of flour, then in each case you may need more or less of it.

The consistency of the dough also depends on its gluten content. Therefore, to avoid annoying misunderstandings, use premium flour.

Recipe 1. Pizza dough with kefir, yeast-free

Products composition:

Eggs 3 pcs.

Kefir of any fat content 150 ml

Fine salt

Refined oil 50 ml

Soda, baking ¼ tsp

Flour, wheat 250 - 300 g

Dough preparation:

Beat the cooled eggs with a mixer, as for biscuit dough, in a large bowl. Beaten eggs will add extra punch to the kefir pizza dough. Pour in vegetable oil in a thin stream, without stopping intensive whisking. Turn off the mixer, pour in kefir, continuing to stir the dough with a whisk. Add salt, and then start sifting the flour directly into the dough, in small portions, constantly working with a whisk, but not so intensely, trying not to destroy the bubbles that have formed. The consistency of the dough should be loose and homogeneous, but not liquid, so that you can work with it with your hands - the dough, like for dumplings, is only very soft. Add baking soda at the very end of mixing. Roll the resulting dough into a ball, place in a bowl and wrap it tightly with foil to "rest". In the meantime, preheat the oven and you can start preparing the pizza toppings. Sprinkle flour on the surface, divide the dough into 2-3 portions, and roll them into a ball. You do not need to roll out the dough on the table. Liberally grease the molds, and knead the portions of the dough directly into them, by hand. Leaving the outside of the circle thicker. Bake the prepared dough immediately, as it cannot be stored.

Recipe 2. Dough for pizza with kefir and yeast

This dough is yeast-free, without steam, and is also very quick to prepare. As already mentioned, yeast and lactic acid bacteria in such a dough will work simultaneously, without interfering with each other, and therefore the dough will come up very quickly. The main thing is that the kefir is warm enough - not from the refrigerator.

Ingredients:

Yeast, dry ½ tsp.

Kefir (any) 120 ml

Sugar (to start yeast) 5-7 g

Flour 200-240 g (including dust)

Dough preparation:

Put sugar, salt and yeast in warm kefir. Add no more than 1/3 of the total flour, stir the liquid with a whisk, and let it stand for a while until bubbles appear. Pour in the rest of the sifted flour and knead the dough. The finished dough should lag behind the dishes and hands. Then transfer it to a floured cutting surface and start forming a pizza circle.

Recipe 3. Dough for pizza on kefir - pizza in a pan, from batter

By kneading the batter like pancakes, pizza can be cooked very quickly in a regular pan.

Ingredients:

50 ml of kefir

Butter, melted 30-40 g

Flour 140-150 g

Oil, refined (for frying)

Dough preparation method:

Beat the eggs until frothy and add salt to them. It is more convenient, of course, to use kitchen appliances, a blender or a stationary mixer. Beating does not need to be stopped, but only to slow down and continue adding melted or softened butter, then kefir and sifted flour. Finally, add the soda, stir the finished dough, but with a spatula or spoon, and soak the dough to make the soda work, and start baking the cakes in a preheated pan. It is necessary, after heating the pan and the oil in it well, switch the stove so that the medium heat is kept during baking, pour the dough into the preheated pan, distribute it over the entire surface, no more than 1 cm thick, and cover it with a lid so that the dough is baked at the bottom, and on top a little steam brewed. After that, you can spread the sauce and pizza filling on the dough and continue baking in a sealed container until the top layer of cheese melts.

Recipe 4. Pizza dough with kefir and yeast (sponge method)

Ingredient List:

indicated in recipe 2. But the amount of yeast and sugar must be doubled.

Dough preparation:

Prepare the dough in advance, preferably at night, wrap the dishes tightly with cling film (no air should enter the prepared dough), and place the container with the dough in a cool place: if the freezing chamber is in the lower part of the refrigerator, then put the dough on the uppermost shelf ... So the dough can stand up to 12 hours, without the risk of deterioration. When you are going to cook pizza, heat the dough at 20-25 ° C for an hour, and knead the dough as usual.

Recipe 5. Pizza dough with kefir and margarine

If you prefer pizza on a thin, crispy, flaky basis, then this recipe is what you need.

In fact, this is a puff pastry, like for the Napoleon cake, and the consistency of the pizza dough will be the same. The difference lies in the filling. Replace kefir with sour cream or yogurt, if desired. If you prefer a real, creamy taste, use butter with at least 72.5% fat.

Ingredients:

Margarine, creamy (premium) 75-100 g

Kefir 50 - 70 ml

Soda or ammonium 3-4 g

Flour 200-300 g

Dough preparation method:

Pour the sifted flour in a heap on a cutting board and start chopping the prepared, cold margarine into cubes right in the flour, until you get fine flour and fat crumbs. Collect it with a slide, make a depression inside, salt, add soda and pour in cold kefir. The dough is fatty, so you need to use cold products to prepare it, and work with it very quickly. After the kefir is mixed and the dough is glued into a homogeneous, plastic mass, divide it into portions, roll each piece into a ball and put it in the cold. Such a dough can be prepared for future use and the portions can be stored separately in the freezer, taking them out as needed.

Each portion is rolled into a circle on a floured surface and baked immediately with the sauce and filling.

Recipe 6. Pizza dough with kefir, vegetarian

Ingredient List:

Flour 300-350 g

Ammonium 5-7 g

Kefir (1%) 150 ml

Dough preparation method:

Sift wheat flour and add salt and ammonium to it. Pour kefir into a large bowl (it should be warmed to room temperature), beat it with a whisk and, adding the flour mixture in small portions, knead the tough dough. Knock the dough out on the table and place it back in the bowl. Seal with foil so that the dough remains out of air. Keep it in this form, near heat, for at least an hour. Then cut the semi-finished product into portions, and, dusting the work surface, roll out the pizza dough on kefir. The layers should be no more than 1 cm thick. Tuck the edges of the flatbreads inward by 3 cm, then place the dough in a mold, seam down and cook the pizza.

Recipe 7. Pizza dough on kefir, with fatty, homemade cottage cheese, for sweet filling

If you add less sugar, then you can make pizza with any savory filling from the same dough.

Products composition:

Cottage cheese, fat (15%) 250 g

Sugar 50-70 g

Kefir 120 ml

A mixture of soda and ammonium 10 g

Creamy margarine (or butter) 125 g

Egg 2 pcs.

Semolina 150 g

Flour 200-250 g

Preparation:

Combine the wet and dry ingredients of the dough first separately. Sift the flour first. Carefully beat the cottage cheese, eggs and kefir with a mixer into a fluffy and homogeneous mixture, add the melted fat. Then start pouring the dry mixture, stirring the dough with a whisk, and then manually. Let the dough stand for the semolina to absorb moisture. You should have a thick but very soft dough. It should be thick enough to be comfortable to work with. If there is not enough flour, then stir it right on the table. Each portion must be doused in flour, and the product must be formed in a prepared form. Immediately spread the filling on the surface, making a depression in the cake, closer to the center.

The kefir test should be allowed to brew so that it becomes plastic and pliable, and the lactic acid bacteria have time to interact with an alkaline medium (soda, ammonium, baking powder). To prevent the emitted gas bubbles from evaporating, cover the container with the dough with a foil so that it does not get windy and start working with it when it becomes slightly soft. Sprinkle flour on your work surface.

Flour is poured into the liquid base of the dough, and not vice versa, so that the dough turns out smooth, without lumps.

If you prepare the dough with kefir, then there is no need to use the additional oxidizing agent contained in the baking powder and citric acid or vinegar. Kefir is acidic enough for the reaction to start. Adding acid can speed up this reaction so much that the dough has no time to rise.

When adding soda, try to be careful. An excess of it will give the dough a dark color and unpleasant taste. It is better to replace it with ammonium or mix with it in equal parts.

Pizza is one of the most popular dishes in the world.

What is pizza? It is a thin, stuffed tortilla that is baked at 180 degrees. There are various recipes for making pizza dough, but most cooks prefer yeast-free kefir dough.

Before you cook pizza and stuff it with food, you need to make a base. So what do you need?

Ingredients:

• kefir - 250 grams;
• eggs - 2 pcs.;
• salt - an incomplete teaspoon;
• soda - ¼ tsp;
• flour - 2 cups;
• butter - about two tablespoons.

Cooking method:

1. We take a bowl, put eggs and salt there. Beat everything.
2. Kefir must be poured into a separate container, add slaked soda to it. A reaction will occur and bubbles will begin to appear.
3. Next, mix the eggs with kefir, add flour and butter. Mix everything thoroughly again.
4. The dough will turn out to be liquid, more like sour cream. If you are going to bake in a pan, then this is the best option. If you bake in the oven, you can add more flour. Then the dough will be dense.
5. Thick dough can make two pizzas if rolled thinly. Here you already need to take into account your tastes: do you like thick pizza or thin pizza?

How to cook on this basis?

We moved on to the most important thing - pizza filling. It has been said more than once that it can be very diverse. Very often sausage is used in pizzas, but there is an interesting recipe with chicken fillet.

Ingredients:

• chicken fillet - 1 piece;
• red onion (can be replaced with regular white) - 1 piece;
• bell pepper - 2-3 pcs.;
• mozzarella cheese (or any other) - 200 grams;
• red tomatoes - 2 pcs.;
• one pack of arugula.

Cooking method:

First of all, put the dough on a baking sheet and grease it with tomato sauce. Here you can also use spices, but at the request of the hostess.

All products are laid out in layers. First layer – this is a finely chopped chicken.

Second layer – bow... You can cut it into rings or finely chop it.

Third layer – bell pepper.

And already the very last layer - these are tomatoes... It is best to cut them into half rings.

The final step - add grated cheese.

The pizza is baked at 180 degrees for 30-35 minutes. It all depends on the power of your oven. Do not forget to garnish with arugula before serving.

If you prefer to cook pizza in a pan, then the dough should be liquid... And in the filling of this option, fewer products will be used. For example, in place of two tomatoes, one will be enough.

Conclusion

Most nutritionists claim that yeast is not a safe product at all, and it is also high in calories. Therefore, a recipe for a yeast-free dough with kefir appeared.

Why choose kefir? The base on it turns out to be thin, airy and delicate. And the filling can be any: seafood, cheese or even vegetable.

Homemade pizza is especially tasty. It is also a budget dish that allows you to use leftover pieces of sausage, ham, cheese, vegetables, and more. Fans of hearty pastries on a thick base should choose a pizza dough with kefir. It is simple and quick to prepare.

The classic recipe for kefir pizza dough

It is with this recipe that it is worth starting the study of kefir dough for the discussed Italian dish. Of the products will be used: 370 ml of low-fat kefir, 2.5 tbsp. white flour, 2 medium eggs, 1/3 small spoonful of salt and the same amount of baking soda, apple cider vinegar or grape vinegar.

1. Eggs are beaten well with a whisk or a special blender attachment. Further, salt and sugar are added to the liquid mass.
2. After whipping, kefir at room temperature is poured into a container with the rest of the products.
3. In a separate cup, soda is extinguished with vinegar, which is added to the other ingredients.
4. Flour is sieved twice and added to the dough. The mass is kneaded until smooth.

The resulting amount of dough is enough for a standard-sized wide baking sheet.

Yeast-free cooking option

A very popular among housewives is a yeast-free recipe for making pizza dough. The basis is also kefir (180 ml), and, in addition, it will use: 3 chicken eggs, 270 g of high-quality flour, 60 ml of refined oil, a pinch of soda and fine salt.

1. The eggs are well cooled, after which they are whipped with a mixer or blender until foamy (as for a biscuit). This will give the dough a special splendor and tenderness.
2. Vegetable oil is poured into the egg mass in a thin stream. Beating continues.
3. Kefir is poured into the mixture with the mixer turned off.
4. Then add salt to the ingredients and start adding flour. First, whisk the components lightly with a whisk, then continue mixing with your hands.
5. Soda is added last.
6. The resulting soft, but dense yeast-free pizza dough is sprinkled with flour, rolled into a ball and wrapped for half an hour with a film for "rest".

It is impossible to store the finished mass even in the freezer, so you need to start baking pizza as soon as possible.

Yeast dough for pizza with kefir

This version of the test, although yeast, is unpaired, therefore, no less fast. Yeast and lactic acid bacteria from kefir will begin to work in parallel, accelerating the rise of the mass. To knead it, use: 130 ml of any kefir, half a teaspoon of dry yeast, 1 tsp. granulated sugar, a pinch of salt, 220 g flour.

1. Kefir is slightly warmed up in a water bath. Yeast, salt, sugar are added to the warm dairy product.
2. First, 1/3 of all flour is poured into the mass, and the ingredients are thoroughly mixed.
3. When bubbles begin to appear on the surface of the base, you can add the remaining flour to it.
4. The mass should turn out to be viscous elastic and at the same time easily lag behind the dishes and fingers. It is better to knead it with your hands.

You do not need to wait until the dough rises, you can immediately roll it out on a baking sheet or in a mold.

Sponge cooking method

This is a longer recipe for pizza dough. But the result is a very delicate appetizing base. To prepare it, use: 160 ml of kefir, 1 tsp. dry yeast, 3 tsp. sugar, 230 g flour, a pinch of salt.

1. Dough is prepared from kefir, yeast, sugar and 50 g of flour. To do this, add the remaining ingredients to the warm dairy product and mix thoroughly. Dishes with a bubble mixture are tightly wrapped with cling film so that air does not penetrate into it, and are left overnight on the bottom shelf of the refrigerator.
2. In the morning, the mass is warmed up to about 20 degrees in a water bath, after which the remaining flour and salt are poured into it. The dough is first kneaded with a spoon or spatula, then by hand.
3. The thick elastic mass is covered with a film and left in a warm place for about half an hour.
4. Then you can roll out the dough under the pizza filling.

The dough can stand in a cool place for about 12 hours without the risk of deterioration.

With the addition of margarine

This recipe will definitely appeal to those who like pizza with a thin and crispy base. This dough is often prepared in famous pizzerias. In addition to fatty kefir (90 ml), will be used: 90 g of creamy margarine, 3 g of ammonium (or regular baking soda), 1 tbsp. flour.

1. Flour is sifted well at least 2 times on the work surface and laid out in a slide.
2. A cold margarine is finely chopped on top with a sharp knife.
3. Flour and dairy product are ground into crumbs by hand.
4. The mass is again collected on the table in a slide, inside which you need to make a small depression, add soda, salt and cold kefir.
5. Knead the yeast-free pizza dough quickly and intensively.
6. The result should be a homogeneous plastic mass.

If necessary, a ball of dough can be divided into several parts and separately frozen for long-term storage.

Dough without eggs

The egg-free recipe is perfect for vegetarian and lean pizzas. All that remains is to select the appropriate filling for the dough. For this option, use: 350 g of white flour of the highest grade, 160 ml of low-fat kefir, 1 tsp. soda, a pinch of salt.

1. Wheat flour is carefully sifted and then mixed with soda and salt.
2. Kefir after the refrigerator is slightly warmed up and whipped with a whisk.
3. Further, flour is poured into the dairy product in minimal portions.
4. Cool dough is kneaded, which is laid out on the table and knocked out by hand.
5. The resulting mass is packed in cling film so that air does not penetrate inside. The dough is left warm for at least an hour.
6. It remains to divide the mass into 3-4 parts and roll each of them into a cake no more than 1 cm thick.

The edges of the blanks are tucked inward by 2-3 cm, and the selected filling can be spread on the base to your taste.

The fastest cooking recipe

This option will be a salvation for those who want to make homemade pizza, but do not have time to mess around with the base for a long time. Even a novice hostess can easily figure out the recipe. You need to use: 2 tbsp. flour, 1 tbsp. kefir, egg, 6 g baking powder, 4 tbsp. l. olive oil, a pinch of salt.

1. Beat the egg well with a fork. But it shouldn't turn into a thick foam.
2. Kefir, butter are slowly poured into the egg and salt is added. The ingredients are mixed until smooth.
3. Separately, the flour is sieved with baking powder. Then it is poured in portions into the egg-kefir mixture.
4. The consistency of the dough should be like a very thick homemade sour cream.
5. The baking sheet is covered with parchment, lightly sprinkled with flour, and the dough is poured on top of it. You can evenly distribute it over the shape with wet fingers.

It remains to grease the base with tomato paste and spice sauce, and then generously sprinkle with the filling.

Liquid dough for pizza with kefir

If you decide to make a batter for baking, then you can cook pizza directly in the pan. The recipe will use: 70 ml of kefir, 2 chicken eggs, 60 g of butter, 140 g of wheat flour, a pinch of soda and salt. How to make pizza batter is described below.

1. Eggs are beaten with a mixer. When the mass turns to foam, you can add salt.
2. Kefir and melted butter are poured into the eggs in a thin stream. In this case, the process does not stop.
3. Next, kefir and sifted flour are added to the components, after which the mixer is turned off.
4. Lastly, soda is sent to the dough, and the products are mixed well with a spoon.
5. The mass must stand for at least 15 minutes for the baking soda to start "working".

The pizza base is baked in hot oil in a frying pan. Its thickness should be no more than 1 cm. The dishes must be covered with a lid so that the "cake" does not remain dry on top. The filling is laid out on the finished base, after which the pizza is baked in the oven.

With the addition of butter

This is a very tender soft version of the dough that is suitable for medium-thickness pizzas with any filling. Of the products used: 1 tbsp. kefir, 320 g flour, 70 g butter, 1 tsp each. soda, sugar and salt, vinegar, 2 chicken eggs.

1. Kefir at room temperature is poured into a deep bowl, into which eggs are driven in with a whisk. After adding salt and sugar, the mass is thoroughly mixed.
2. Soda slaked with vinegar is added to the general container.
3. Next, a thin dough is kneaded with the addition of flour in small portions. In consistency, the mass should resemble medium-fat sour cream.

The finished dough is poured in a small layer onto a baking sheet covered with oiled parchment. Immediately, small pieces of filling are sent from above (large slices will immediately sink to the bottom).

With mayonnaise and sour cream

This pizza dough is quickly baked in the oven and takes on a delicious golden crust. For its preparation, take: 40 g of sour cream and mayonnaise, an egg, 1 tsp. sugar and salt, 1 tbsp. kefir of any fat content, 1.5 tbsp. flour.

1. Beat the egg with salt until a low foam appears.
2. Sugar is poured into the salted egg mixture, and mayonnaise and sour cream are also added.
3. All ingredients are mixed, after which sifted flour is gradually poured into the base.
4. The mass, it turns out, is the same consistency as for kefir pancakes.
5. The dough should be infused for 20 minutes under a cotton towel.

You can bake pizza in a round shape or on a baking sheet.

Pizza is an incredibly tasty dish that many people love. Of course, you can easily order a pizza at home, but it is much tastier when cooked with your own hands.

Unfortunately, many housewives do not like working with dough, since not everyone knows how to handle yeast, but you can easily use simple yeast-free recipes for pizza dough with kefir. Thanks to the interaction of soda and kefir, the dough turns out to be tender and soft, one might say, airy.

The main advantage of the kefir dough is the speed and simplicity of its preparation, which makes it easy to make pizza for unexpected guests. You can use a wide variety of fillings and delight your family every day with a delicious dish. And more experienced housewives can also use yeast dough for pizza, the recipe for which is also given in this article.

A simple recipe for kefir dough
This dough for pizza with kefir has one main advantage - it "absorbs" the filling, due to which it appears not only on the surface, but also inside the dough. Pizza made from such a dough turns out to be incredibly tasty and tender, moreover, it cooks quickly enough.

Ingredients:
400 g of kefir (if there is no kefir, you can replace with sour milk or sour cream),
2 eggs,
½ tsp soda (only without a slide),
2.5 tbsp. wheat flour,
½ tsp fine salt,
vinegar - a little, for extinguishing soda.

Preparation:
First, take the eggs and beat them well with a whisk (you can use a mixer), and then gradually add sugar, add salt and beat everything again. Then very carefully pour the kefir in a thin stream.

Separately extinguish soda in a small amount of vinegar, and then add it to the rest of the components and mix everything well again. In order for the pizza to turn out tender and airy, you must first sift the flour through a fine sieve, and then introduce it into the dough. Now we knead until it acquires a uniform consistency.

The result is quite a lot of dough, making it enough for a large baking sheet. Before spreading the dough, cover the baking sheet with parchment paper, then pour the dough and spread the filling on top.

We bake the pizza in a preheated oven until the dough acquires a pleasant golden hue.

Yeast-free dough on kefir
For those housewives who love pizza, but at the same time cannot work with yeast dough, a yeast-free dough for pizza with kefir is just ideal. Unlike yeast dough, such a dough is not only easier to prepare, but also much faster, since in this case there is no need to wait for the dough to "rise".

Ingredients:
100 g of kefir,
1 tsp soda (only without a slide),
20 g oil (vegetable),
1 egg,
500 g wheat flour
a small pinch of salt.

Preparation:
To begin with, in a deep container, mix kefir, salt and add half of the entire volume of flour. Now beat the eggs until foam forms, but not too thick, and then pour the eggs into a container with kefir and flour. Now we add oil (about 10 milliliters).

We continue to gradually add flour in small portions into the dough, we do not stop constantly stirring. Make sure that no lumps appear in the dough. If necessary, add the remaining oil at the very end.

Now knead the dough well until it gets the consistency of soda pancakes. Do not worry if the dough turns out to be too thin, as in this case we add a little more flour, but at the same time we make sure that the dough does not turn out very thick.

Leave the dough for about 15 minutes before rolling it into a pizza bed. At this time, you can prepare the filling. If the dough sticks to your hands strongly, then grease your hands with a small amount of oil and you can start making pizza.

Simple dough on kefir
The dough for pizza on kefir, prepared according to this recipe, turns out to be light and fluffy, bakes well. Using this recipe, you can select a wide variety of fillings.

Ingredients:
350 g flour
¼ h. L. fine salt,
¼ h. L. baking soda,
2 eggs,
250 g of kefir.

Preparation:
First, take a small bowl and beat the eggs in it with a whisk, then add salt and beat again. Pour kefir into a deep bowl and add soda, but before that we extinguish the soda with a small amount of vinegar.

Then pour the beaten eggs into a container for kefir and mix everything thoroughly - as a result, a homogeneous mixture should be obtained. Now we can add flour, but it is best to do it in small portions, since in this way it will be much easier to feel what consistency the dough has.

It is very convenient to knead the dough with a blender, but it is best to do it by hand. Using a water bath, melt the butter and then add it to the dough. Mix the dough well. It is important that you get a dough with the consistency of thick sour cream, while the dough should be quite liquid, but also fluffy (this will be the reaction of soda with kefir).

Grease the baking sheet with a small amount of vegetable oil and pour out the ready-made dough, put any filling on top and place the baking sheet in the oven.

To prepare such a dough, even sour cream can be used instead of kefir, but in this case 250 g is added and mixed with soda quenched with vinegar.

Quick dough on kefir
If you have a desire to cook delicious pizza, but you don't want to bother too much with the dough, then this recipe becomes a real salvation. Even an inexperienced cook can make a dough according to this recipe, the main thing is to follow the specified recipe exactly.

Ingredients:
1 egg,
1 tsp baking powder,
2 tbsp. flour,
250 g of kefir (can be replaced with soft cottage cheese, wiped through a fine sieve),
3 tbsp. l. oil (olive!),
salt - a little, to taste.

Preparation:
We prepare this dough for pizza on kefir, in the same way as for pancakes, but at the same time it should be thicker, but not strong. Now we proceed directly to the preparation of the dough - using a fork or a kitchen whisk, beat the egg well, but at the same time it should not turn into a thick foam.

Add a small amount of kefir to the beaten egg, a little oil and salt - mix everything well, make sure that the mass is homogeneous.

Mix the baking powder with flour and sift through a fine sieve to make the pizza more tender and airy. Then we introduce the flour into the kefir-egg mixture, but do not add the entire volume of flour at once, as lumps may appear, but add gradually, in small portions and constantly stir. But at the same time, you cannot stir the dough for too long, so as not to break the gas bubbles.

Using this pizza dough recipe, you don't need to knead it by hand. Cover the baking sheet with a sheet of parchment paper and sprinkle with a small amount of flour on top, and then pour out the finished dough. To distribute the dough evenly over the surface of the baking sheet, moisten your hand with water and distribute with your fingers.

In the event that a sticky and not very soft dough turned out, then sprinkle a small amount of flour on top and press down harder, and form a small side on the sides.

Grease the dough with any sauce on top, lay out the ready-made filling and place the baking sheet in a well-heated oven, bake for about 20 minutes, until the dough is covered with a fragrant crust.

Yeast dough for pizza with kefir
It is prepared quite simply. The biggest drawback of this recipe is that you need to give the dough some time to rise.

Ingredients:
2 tsp Sahara,
3 tsp fast-acting yeast,
0.5 tbsp. vegetable oil,
700 g of kefir,
0.5 tbsp. warm water
flour - you need to navigate by the consistency of the dough,
salt - a little, to taste.

Preparation:
First, take a sufficiently deep bowl and pour half of one glass of water into it (it is important that the water is warm, since in this case the yeast will begin to act much faster).

Now pour all the sugar specified in the recipe into the water and mix everything well with a kitchen whisk. Make sure that the sugar is completely dissolved in the dough.

Once the sugar is dissolved, add three teaspoons of instant yeast to the water. Now, with soft, smooth movements, stir the yeast with a spoon or a whisk (it is important not to make sudden movements).

Now we leave the dough for about 15 minutes so that the yeast can completely dissolve. After the specified period of time, add kefir to the dough (about 700 milliliters). Using a whisk, beat the yeast and kefir well.

Now we take a sieve and sift the flour several times and add it to the dough. Knead the dough well until it acquires a uniform consistency. It is very important not to add too much flour, so it is introduced gradually, in small portions. The dough should acquire the consistency of thick sour cream, we also make sure that no lumps form, but if this happens, we continue to knead the dough until they disappear.

Now add a little more flour to the dough - as a result, the dough should be very difficult to mix with a spoon (spatula). We continue to knead the dough with our hands until it becomes softer and gets a uniform consistency. It is important to remember that you do not need to knead the dough very hard, as it may simply not rise.

As soon as the dough is almost completely ready, add vegetable oil to it (if desired, you can use olive oil). Now knead the dough to the end, and as soon as the oil is completely absorbed, place the container with the dough in a warm place and leave it for about one hour, until it rises well.

While the dough is rising, we begin to prepare the filling so as not to waste time. From the amount of ingredients specified in the recipe, the dough will be about four or five pizzas, depending on what size the baking sheet will be used.

As soon as the dough rises well, grease your hands with a small amount of vegetable oil and slightly knead the dough, but not very hard and leave again for about 20 minutes. As soon as the dough is completely ready, we can proceed directly to the preparation of pizza.

Divide the dough into four to five equal parts, roll it out with a thin sheet and put it on a prepared baking sheet, make small sides around the edges. Lay out the ready-made filling on top and place the future pizza in a well-preheated oven, bake until fully cooked, until an appetizing golden brown crust appears. Leftover dough can be refrigerated and used next time.