Real pizza can be made at home and it is great to make pizza dough at home. Homemade pizza dough must meet the main criterion for pizza dough: it must be elastic so that you can stretch it well with your hands and end up with a thin crust. How to make pizza dough right? - you ask. Well, let's take a look at how to make pizza dough quickly and correctly. The recipe for pizza dough is recognized as even more important than the recipe for its filling. Delicious pizza dough is the key to delicious pizza. It is very important to get thin pizza dough... The pizza thin dough recipe traditionally includes yeast. But yeast-free pizza dough can be made too. The yeast-free pizza dough recipe uses traditional non-yeast dough products as a starter. To do this, prepare a dough for pizza with kefir, dough for pizza with milk. A quick and easy pizza dough can be made with dry instant yeast. Even if you don't have much experience with dough, you can probably make the simplest pizza dough. After all, to make it you need flour, water, salt, sugar, yeast and oil. Ideally, yeast pizza dough is made from a mixture of ordinary flour and durum flour, but our ordinary flour will do. At the same time, usually many tend to make pizza dough quickly. Indeed, a quick pizza dough can be prepared in 20 minutes. We recommend that you take your time to get a good pizza dough. Just take 10-15 more minutes. First, to make it work pizza dough thin, you need to mix it well. This is the whole secret of how to make a pizza dough: knead it for about 10 minutes until it becomes elastic, does not tear, so that you, like a real pizza maker, can stretch it with your hands to the size of a future pizza. The recipe for dough for Italian pizza recommends letting it stand for about 20 minutes, during which time the flour will swell and yeast will play. As a result, your homemade pizza dough will not tear, which is very important to make a thin pizza dough tasty. In addition, the dough for Italian pizza must be prepared with the addition of olive oil. If you still have questions, see how to make pizza dough with photo instructions. Follow the recipe step by step and you will have a real pizza dough. Photo recipe will help those who are still on "you" with the test. And don't be afraid that you end up with dry pizza dough, real pizza doesn't have to be wet. However, some people like the fluffy pizza dough, which is made thin. Pizza batter is often prepared with kefir or sour cream, the flour is sieved to saturate it with oxygen, and the soda is quenched with vinegar. The result is a fluffy batter that is poured into a baking dish.

The answer to the question of how to cook pizza dough in a bread maker. Everything is even simpler here, since the main thing is to put the dough ingredients in the correct sequence, the machine will do the rest for you.

Recipes for pizza dough - yeast and yeast-free, crumbly and puff pastry, on kefir, sour cream, cottage cheese, etc.

It is difficult to imagine modern cuisine without pizza - a dish that today is both a simple uncomplicated food and an exquisite delicacy that is served at the festive table.

True, many housewives do not dare to cook pizza at home, because they are afraid that they will not be able to make a good dough that will bake evenly, it will turn out to be both soft and crunchy, will not dry out in the oven and will not become tough after cooling.

The basis for pizza is prepared from different varieties of dough - fresh and fragrant, thin and fluffy, flaky and crumbly, yeast and yeast-free. On this page we have collected the most successful recipes for pizza dough - with milk, kefir, sour cream, cottage cheese, butter and mineral water. With their help, you can quickly and easily prepare delicious pizza dough at home.

Best pizza dough recipes

Recipe 1. Crispy pizza dough (yeast-free)

You will need: 2 cups of flour (wheat, with bran), 200 g of butter, 1 tablespoon of granulated sugar, 2 eggs, 0.5 teaspoon of salt (preferably sea), 2 tablespoons of homemade sour cream (medium fat), 2 tablespoons spoons of vodka or brandy.

Sift flour in the form of a slide through a sieve onto a large board, make a depression in the center. Put softened butter, raw eggs, sour cream into the resulting "well", pour in alcohol (it is needed to make the dough crisp after baking), add salt and granulated sugar. Quickly knead into a homogeneous dough from the specified ingredients, shape it into a ball and let it “rest” for half an hour. The traditional yeast-free pizza dough is ready.

Recipe 2. Olive Oil Pizza Dough (Italian Pizza Dough)

You will need: 1 teaspoon of salt, 2 cups of flour, 140 ml of warm water, 1 tablespoon of olive oil, 1 teaspoon of dry yeast.

Sift flour and mix with salt. Pour dry yeast with warm water, mix thoroughly, and when the mixture becomes homogeneous, add flour and knead the dough. You may need more flour during the kneading process. The main thing is that the dough is soft and elastic. Send the butter to a large bowl, greasing the bowl with it over the entire surface, then transfer the dough there and turn it over until it is completely covered with oil. Next, cover the dough with a towel and let it stand warm for 1.5 hours (it should double in volume). Knead the dough and leave in a warm place for another 1 hour. After this time, the Italian pizza dough is ready.

Recipe 3. Yeast dough with butter

You will need: 1 egg, 30 g of fresh ("live") yeast, 100 ml of milk, 100 g of butter, 1 tablespoon of sugar, 2.5 cups of flour, salt to taste.

Crumble the yeast, put in a deep bowl, pour over slightly warmed milk (38-40º) and stir. Melt the butter in a water bath. Beat the egg in a separate bowl with salt and granulated sugar and add to the yeast mixture along with ghee. Stir the milk mass well, and then gradually add flour into it, sifting, and knead the dough. It will be possible to work with it when the dough has stood for 1.5-2 hours in a warm place.

Recipe 4. Sour cream pizza dough

You will need: 140 g of fresh sour cream (preferably not too greasy), about 3/4 cup flour, 2 eggs, a pinch of salt and baking soda.

Mix loose (flour, salt and baking soda) and liquid (eggs and sour cream) ingredients separately. Then combine the two mixtures. You should get a homogeneous but fairly batter. Pizza from the sour cream pizza dough prepared according to this recipe is prepared in two passes: first, the cake is baked (but you do not need to brown it), and only after that the filling is laid out on it and everything is baked together until cooked.

Recipe 5. Scented pizza dough

You will need: half a glass of milk, 2-3 tablespoons of a mixture of dried Provencal herbs, 0.5 teaspoons of sugar, 3 teaspoons of dry yeast, a pinch of salt and about 250 g of flour.

Sift flour and mix with aromatic herbs. Heat the milk to a temperature slightly above room temperature, dissolve dry yeast in it, add salt and sugar, leave for 15 minutes, and then gradually add flour with herbs. Knead the mixture thoroughly. Put the resulting dough for half an hour near the battery (or somewhere closer to the heat source).

Recipe 6. Kefir pizza dough

You will need: 2 eggs, 400 ml of kefir, 1 tablespoon of vinegar, 0.5 teaspoon of baking soda, 1 tablespoon of water, 0.5 teaspoon of salt, 2.5 cups of flour, 0.5 teaspoon of sugar.

Quench the baking soda with vinegar mixed with water. Pass the flour through a sieve. Beat the eggs lightly with a fork or whisk, and then mix with salt, kefir and sugar. Stir until smooth. Next, add slaked soda to the resulting mixture, and then gradually introduce sifted flour and mix the resulting mass thoroughly - the consistency of the dough should be like thick homemade sour cream (or even a little denser).

Recipe 7. Mineral water pizza dough

You will need: 400 g of flour, 200 ml of highly carbonated mineral water, 5 g of dry yeast, 3 tablespoons of olive oil, a small pinch of granulated sugar and sea salt.

Mix yeast with sugar and fill with mineral water at room temperature. After the mixture has stood for 5 minutes, add the sea salt, flour and olive oil. Knead the tough dough, put it in a bowl, cover with a towel and let stand at room temperature for 3-4 hours - only after this time you can make pizza from this type of dough.

Recipe 8. Curd dough for pizza

You will need: 1-2 tablespoons of sugar, 250 grams of low-fat cottage cheese, 1 glass of flour, 0.5 teaspoon of salt, vinegar, 2 eggs, soda on the tip of a knife.

Beat eggs with salt. Grind cottage cheese with granulated sugar (adjust the amount of sugar to your liking). Combine the resulting mixtures, add slaked soda and flour. Knead the dough - smooth and soft. If it looks thin to you, you can add a little more flour. You can work with curd pizza dough after it has been in the refrigerator for half an hour (covered with foil). It is baked quickly - in 15 minutes at a temperature of 200º.

Recipe 9. Puff pastry pizza

You will need: 300 g of butter, 2 coffee spoons of vinegar (or lemon juice), 0.5 teaspoon of salt, 1 glass of water, 2 glasses of flour, 2 eggs.

Sift flour on a board, make a depression in the center, add eggs, water, vinegar (lemon juice), salt and stir until a homogeneous mass is obtained. Then shape the dough into a ball, place it on a floured table, cover with a towel and let it stand for 30 minutes to elastic and roll out easily. Mash the butter, add a little flour, stir well and form a flat rectangular plate out of it. Sprinkle the dough with flour and roll out so that it is thicker in the middle than at the edges. Put the prepared butter on the center of the cake, cover it with the edges of the dough and pinch them. Then sprinkle the dough with flour and carefully, without pressing, roll it into a sheet 1.5 cm thick. Fold this sheet in four, let it "rest" for 15-20 minutes (preferably in a cold place) and roll it out again to a thickness of 1.5 cm. this must be repeated 4 times: that is, roll out the dough, fold in four and refrigerate for 15-20 minutes.

Recipe 10. Loose pizza dough

You will need: 1 glass of warm water, 20 g of wet yeast (or 1 dry sachet), 1 teaspoon of salt and sugar, 2 glasses of flour, 2 tablespoons of vegetable oil.

Combine yeast with salt and sugar. If you have dry yeast, add some lukewarm water to this mixture, stir to dissolve the yeast and let it foam (5-10 minutes). Add 1 cup of warm water to the yeast, stir, add flour and prepare the dough. Add vegetable oil at the end of the batch. Knead the dough well and let stand in a warm place to fit. This recipe for pizza dough will appeal to lovers of thin, crumbly and crispy tortillas - this is how it turns out after baking.

As you can see, homemade pizza can be made from different types of dough. For sweet fillings, pizza curd dough is ideal, as well as yeast-free crunchy and puff, for salty (meat, fish, vegetable) - absolutely any.

Try our homemade recipes - with any dough, if you cook it yourself, with good thoughts, with love and care for loved ones, your pastries will turn out amazing. Dough loves the warmth of your hands - remember this. Happy dough and delicious pizza!

Baking a real, almost Italian, pizza in a gas or electric oven is difficult, but possible. I tried a dozen and a half different recipes before I came to the conclusion that it is not only and not so much the method of preparing this famous baking, but rather in the baking technique. To make the pizza dough thin and soft, as in your favorite pizzeria, it is important not only to know the proportions of the products, but also to observe the recommended temperature regime during cooking. In an ordinary oven at medium temperature, a delicious cake with a filling is obtained, but it is almost impossible to achieve the desired airiness, softness and at the same time a crisp crust. Here are some cooking tips that will get you close (and sometimes even surpass) the culinary results of famous pizzerias.

• Traditionally, special ovens are used to bake pizza. Baking in them is cooked at a high temperature and quickly. Homes use chamotte baking stones for these purposes. They even out the temperature in the oven, provide an even, fast baking of the top and bottom. Pizza is cooked at 250-270 degrees for 5-7 minutes. During this time, the cheese does not have time to dry. When cut, you get mouth-watering cheese "threads", which are pulled for a piece. I have tried preheating the oven to high and cooking in a regular metal biscuit tin on a baking sheet. The result is a properly baked top and an almost moist, moist bottom. If the oven is in a perforated mold, it tastes better, but not quite as well as in pizzerias. A small hint: instead of an expensive stone, it is permissible to use construction unglazed tiles made of environmentally friendly clay. It costs much less. But don't forget to ask for the quality certificate.
• The quality of flour is of great importance. Use a premium product or a high protein content.
• To make the dough softer, boiled potatoes are added to it in an amount of 10-15% by weight.

Yeast-free crispy dough for thin homemade pizza

Required products (1 large / 2 small):

How to quickly and easily make a successful pizza dough without using yeast:

Stir flour with baking powder (baking powder). Sift into a deep bowl. Make a small hole in the center.
You can knead with water, milk or water-milk mixture (1 to 1). The liquid should be boiled, cooled to room temperature. Dissolve the salt in it. Pour into the well. Add oil. Ideally, you should use extra virgin olive oil - classic for Italian pizza. Refined sunflower oil is fine.
At this stage, you can add aromatic seasonings: ground pepper, oregano, thyme, basil, rosemary. Begin to stir the food with a fork, gathering from the edges to the center. The mass will turn out to be lumpy, heterogeneous. When it becomes difficult to mix, the fork starts to knit, transfer the dough to a work surface greased with a thin layer of fat.
Knead for at least 7-10 minutes. The dough will turn out to be elastic, not sticky, rather tight. Form a ball out of it. Return to bowl. Cover with cling film. If possible, leave at room temperature for 30-40 minutes. During this time, the gluten will be released and the baked goods will be softer. With a limited time, you can bake immediately.
Roll thinly. Make bumpers. Brush with sauce. Lay out the filling to your liking. I had sausages, onions, bell peppers, cherry tomatoes, squared mozzarella. Bake in a preheated oven until tender. Serve immediately after baking. The pizza turns out to be record-breaking thin, very soft on the inside, crispy on the outside. A pizzeria doesn't cook that delicious.

Fast safe dough with dry fast-acting yeast

Ingredients for 2 medium pieces (glass - 250 ml):

Cooking method (recipe with photo step by step):

Sift flour onto a cutting board or large bowl. For ease of kneading, make a depression in the center.
Boil the water. Cool to 35-40 degrees. Dissolve sugar, yeast. Stir until completely dissolved. Pour the liquid into the flour.
Stir with a spatula. Add oil.
Switch to manual kneading. If the mixture sticks a little, lubricate your hands with oil. Add a couple more spoons of flour if necessary. Knead the dough with your hands until it becomes elastic, homogeneous, and stops sticking to your palms. Lubricate the inside with vegetable fat. Add dough. Tighten with plastic wrap. Place in a water bath - in a large bowl of hot water.
After 20-30 minutes the yeast base for soft homemade pizza will be ready for further cooking. It will increase in volume by 2-3 times. Circle it. Divide as needed.
Roll into a thin round (rectangular) crust on a floured surface. Make a high edge if desired. Brush with your favorite sauce. Spread the filling evenly. I had the meat version: smoked pork belly, chicken roll, sausages, red onions, cherry tomatoes. I put the cheese under the filling. This time I chose cheddar. Decorate the finished baked goods with fresh herbs. Serve immediately until the cheese layer has set. I advise you to bake on a baking stone at a temperature of 250-270 degrees for about 7 minutes. It is also permissible to cook in a conventional oven. It turns out delicious, but not quite like in cafes and pizzerias. You will get a slightly denser, crunchy base. The recommended temperature for cooking in the oven is 200 degrees. Time is 15-20 minutes.

Classic yeast dough for thin pizza, as tasty as in a pizzeria

Would need:

How to properly prepare a thin and very soft pizza dough:

You can knead with fresh or granulated yeast. In the first case, the product must first be crumbled with fingertips. In a bowl, combine yeast, sugar, 1-1.5 tablespoons of flour.
Bring filtered water to a boil. Cool to 36-38 degrees. Add about half a glass to a bowl of dry ingredients. Stir. You will get a grayish, pouring, homogeneous mass - dough. Cover with plastic wrap (cloth). Put in a warm place to ripen for 10-30 minutes (depending on the type, freshness, quality of yeast). Stir in the remaining water.
Ripe dough will look something like this. The mass will become lighter, covered with a thick bubble foam, will grow in volume several times.
Pour the remaining flour into a deep bowl. Pour in water with dissolved salt. Add the brew.
Stir. Pour oil into the resulting lumpy mass.
Knead a smooth, moderately tight, soft, elastic dough. When kneading, it should not stick to hands, work surface. Put the future baking base back in the bowl. Cover with a napkin. Take at least 1 hour to climb. To speed up the process, place the dough in a water bath, as in the recipe above. The amount of yeast can be reduced by 2-3 times. But in this case, the rise time will proportionally increase.
This is how it rises - the airiness just rolls over. The yeast base is very comfortable to work with. It comes out moderately dense, rolls thinly, does not break. Form a round base with or without borders in a special shape with a perforated bottom or on a board. The better the cake is rolled, the thinner the pizza will be. Grease the middle with a layer of sauce. Lay out your favorite toppings. Grated (sliced) cheese according to Italian rules is placed on top of the sauce or directly on the filling. In my photo - smoked salmon, mussels, squid, shrimp. For piquancy, I used thinly sliced \u200b\u200blemon, garlic sauce. Cheese - pickled mozzarella. To make the finished pizza soft, with a crispy crust, cook according to the recommendations suggested at the beginning of the article.
Serve!

For a long time I tried to achieve perfect pizza doughto make it work thin and crispylike in a real Italian pizzeria. And now, finally, it seems to me, I have found the right recipe. Dough it is done quite simply, do not be afraid of the presence of yeast in the ingredients, because this is a safe yeast dough, and it is quite difficult to do something wrong here, all the ingredients are just mixed.

As with all Italian recipes, the recipe for the perfect pizza bases - quality ingredients. Take clean drinking water, you don't need to use chlorinated tap water, take high-quality flour of the highest grade, and, of course, I would not replace olive oil with sunflower oil. But, as always, you make the final decision, I only advise how to do it better, in my opinion.

From the specified number of ingredients, 3 pizza bases, each with a diameter of about 30-32 cm, just this is the maximum size that fits on my baking sheet. If you need only one base, divide all the ingredients by 3, if you need two, we recall school math lessons. can be stored in the freezer but tastes much better when fresh.

Ingredients

• water 250 ml
• flour 500 g
• live yeast 25 g (or 7 g dry)
• olive oil 20 g
• sugar 5 g (1/2 tsp)
• salt 5 g (1/2 tsp)

Preparation

In a large, wide container, in which it will be convenient to knead the dough, pour slightly warm water (about 30 ° C), the water should not be cold, but it should not be hot either, because at 50 ° C, yeast ceases to function. Put the yeast in the water and stir until it is completely dissolved.

Add sugar and salt.

Pour in olive oil and stir until the salt and sugar are completely dissolved.

Sift the flour through a sieve, this will not only help to avoid unnecessary impurities from entering the dough, but also enrich the flour with oxygen, which will undoubtedly improve our dough. Also, be careful, you may need a little more flour, or a little less than indicated in the ingredients, unfortunately, you cannot say for sure, because different flours have different properties. If this helps someone, I use Predportovaya flour (maybe sold only in St. Petersburg) or Makfa, and I put exactly 500 g.

Now the most important thing is to knead our dough well. This usually takes about 10 minutes. As a result, the dough should completely stop sticking to the hands and bowl, but remain soft and elastic. If you have been kneading for a long time, and the dough still sticks to your hands a lot, you may need to add a little more flour, if on the contrary - the dough has become very tough, add a little water and knead well again.

This is what a well-kneaded dough looks like.

Now we divide the dough into three equal parts, if there is a scale, we weigh, each part weighs about 270 g, one part is one pizza base. We roll each part into a ball, put it in a plastic bag and leave it in a warm place for half an hour. If you don't plan to make 3 pizzas at once, then put the dough you don't need in the refrigerator, it will rise there too, just not so quickly. During this time, you can make and prepare the rest of the ingredients for your pizza.

After half an hour, we take out the dough from the bag, it has slightly increased in volume. I usually roll out the dough on parchment sprinkled with flour, and bake on it, because It is very difficult to transfer a rather thinly rolled dough to a baking sheet so that it does not deform, for this you need a special large pizza shovel, like in pizzerias, but I don't have one.

Now a little more about rolling the dough. Of course, the Italians will tell you that the pizza dough should never be rolled out with a rolling pin, it should be stretched with your hands, without touching the edges of the dough, this is how the pizza rim is formed. You also need to twirl the dough in different ways in your hands, twist it, including over your head, and then, of course, it will turn out perfect. If you want to try stretching the dough with your hands, try it. I experimented a lot with this and realized that in order to qualitatively stretch the dough to such a size with my hands so that it was uniform in thickness, you need to do this every day several times a day, working in a pizzeria. If you do it well, you are a pizza master, but it takes me too much time and the result is not perfect. Therefore, I roll out the dough with a rolling pin, but let's not tell the Italians about it.

So, dust the parchment with flour a little.

We roll out the dough with a thickness of 2-3 mm, we try to roll it out evenly and be round. If you can't roll out an even circle, put a large plate or dish and just cut the unevenness along it. But I don't like to do that, because it is not clear where to put the trimmings and where to get a plate of such a large size. So trying to just roll out an even circle is not very difficult.

For my baking sheet, I roll out a circle of 34-36 cm.We fold the edges 2-3 cm inward and close them well so that they do not come off during baking - this is how we will make the sides for our pizza, I spied this method in one of the pizzerias. As a result, we get pizza with a diameter of 30-32 cm.

Put the sauce you like on the base (you can make it according to this recipe).

Spread the sauce evenly over the base. Top with a little olive oil.

Transfer the dough to the baking sheet together with the parchment. Preheat the oven to the maximum temperature (250-270 ° C), bake for 5-10 minutes, until it is well browned from below.

We bake the crust separately so that the dough is crispy and well baked. After all, if we put the filling on the raw dough and send it to the oven, then the cheese will already begin to burn, and the dough will not be fried to a crisp yet. Also, the sauce will remain liquid inside, and the filling may slide off the finished pizza, but we don't need it? If you still doubt that the pizza base needs to be baked in advance, remember that pizzas are baked in ovens at 350-400 ° C, and no oven will give us this temperature, so we have to get out.

On the baked base, lay out the ingredients, according to your desire or recipe, and bake, now on the upper level of the oven. So here it is, the perfect base for your perfect pizza! Using this base, you can cook, or any other to your taste.

Few can deny themselves the pleasure of eating a slice of homemade pizza. Crispy dough products are especially appetizing and tempting. We will talk about it today and tell you how to make the base for a crispy pizza with and without yeast.

How to Make Delicious Thin Crunchy Pizza Dough - Yeast-Free Recipe

Ingredients:

• wheat flour - 320 g;
• warm milk - 125 ml;
• refined vegetable oil - 35 ml;
• two chicken eggs;
• a pinch of table salt.

Preparation

Sift wheat flour into a wide bowl and mix it with a pinch of table salt. Drive eggs at room temperature into a separate bowl, pour in lukewarm milk, vegetable oil and mix with a fork or whisk until smooth, but do not beat. We pour the resulting liquid base into the flour with salt and knead, achieving uniformity and plasticity. Add some more flour if necessary. Knead the dough for ten minutes, and then wrap it with a damp towel or cloth cut and leave it at room conditions for fifteen minutes.

After that, roll out the resulting flour ball on a floured surface as thin as possible, and transfer to an oiled baking sheet. to your liking and bake in a preheated oven for about thirty minutes, while setting the temperature regime at 180 degrees.

From such a dough, you can form both one large pizza and small ones, dividing it into parts, laying them on a parchment sheet and rolling them to a round layer.

Delicious yeast pizza dough with crispy crust

Ingredients:

Preparation

We mix warm water with granulated sugar and dry yeast and let the dry ingredients dissolve. While the yeast is activated in the warmth, sift flour onto a wide cutting board, spread soft creamy margarine on it and process the components with a knife, achieving small crumbs. We form a depression in the center, drive an egg into it, add sour cream, throw in a pinch of salt, pour in the yeast mass and knead a dough, pleasant to the touch, elastic and non-sticky. We let him stand in a bowl in warmth and comfort for thirty minutes and rise, and then proceed to the design of the pizza. To do this, divide the flour ball into pieces of the desired size and roll it out as thin as possible. We coat the base and fill the pizza to our liking and bake at a temperature of 210 degrees for half an hour.