In a pizzeria, the pizza dough is crispy and thinly rolled out, while at home, on the contrary, it often turns out to be fluffy. But what if you want to cook pizza at home, like in a pizzeria? Today's ovens are in no way inferior to professional units, which are equipped with food industry establishments. Therefore, the matter is behind the most important thing - the test.

So, the main points of making thin dough:

Correct rolling plays an important role in the preparation of thin dough. The dough is based on yeast, and its constituents may vary depending on the availability of those in the hostess's kitchen arsenal.

For a classic pizza, stock up on:

• slightly warmed water - 200 ml
• dry yeast - 1.5 tsp
• granulated sugar - 1.5 tsp
• salt - 0.5 tsp
• flour - 300 gr
• vegetable oil 2 tbsp

1. Make a brew. To do this, in a separate container, mix yeast, sugar, salt and a tablespoon of flour, dissolve in warm water.
2. Cover the dough with a clean towel and leave to rise for 20-30 minutes. The fermentation process will begin, and the emulsion from the ingredients will be foamy. This will be the signal to start mixing.
3. In a separate bowl, add all the remaining food to the dough and knead the dough. The main thing is not to “hammer” the dough with flour too much, it should turn out to be elastic, but not tight, and not stick to your hands.
4. The number of ingredients in the recipe is calculated for two thin pizzas. The most important moment has come - to roll out a thin dough. Divide it in two and roll it out with a rolling pin.

In the homeland of pizza - Italy, the dough for its base is not rolled out with a rolling pin, it is formed with the bones of the fingers, scrolling many times on the palms. So it turns out thin in the middle, and thickened at the edges.

When the final thickness of the dough suits you, grease its surface with sauce and start decorating the filling.

200 grams of flour
- one teaspoon of dry yeast (Saf moment or similar)
- a quarter teaspoon of salt
- 100-120 ml of water
- one tablespoon of vegetable oil

Dough preparation:

Pre-dilute the yeast in half a glass of warm water with a small addition of sugar (about a quarter of a teaspoon). While the yeast is coming up, sift the flour through a fine sieve and add salt to it. As soon as the yeast begins to come up in the cup (it should begin to form a copious foam in the cup), pour it into the flour.
Knead the dough by hand or in a food processor, adding warm water as needed. In the process of kneading the dough, pour a tablespoon of oil into it and knead thoroughly until a homogeneous mass is formed (without lumps and other irregularities).
Take a saucepan or bowl and grease it with oil. Form a spherical shape out of the dough, lightly sprinkle with flour on top and put in a greased pan.
Cover it with gauze or a towel on top (so that the dough does not wind up on top) and leave for 40 minutes in a warm place so that the dough comes up. The dough should double in volume, if the dough comes too quickly, it should be knocked down and left to rise further.

The dough fits properly, spread it on the board and knead for 1-2 minutes, after which we form a thin round cake with a diameter of 30-40 cm (optional). We form the edges on the cake, if all the same the dough turned out to be too "lush", you can make small punctures with a fork over the area of ​​the cake (except for the edges).
That's basically all, we grease the cake and fill it with the filling and our pizza is almost ready. We send it to the oven and bake until tender.

Dough for pizza dough

To prepare pizza dough in the sponge way, we need:

200-300 grams of flour
- 10 grams of yeast
- half a teaspoon of sugar
- a quarter teaspoon of salt
- water

The preparation of this dough begins with dough. To do this, mix yeast in 2-3 tablespoons of warm water, add a quarter teaspoon of sugar, two tablespoons of flour and knead the dough. Cover the kneaded dough with a towel or gauze and put in a warm place for 30-50 minutes so that the dough comes up.
As soon as the dough is ready, sift the remaining flour through a fine sieve onto a wooden plank with a slide. We make a depression in the hill and put the dough into it. Add salt, 100-150 ml of warm water and start kneading the dough. A well-kneaded dough should be smooth, elastic and not sticky to your hands.
Put the kneaded dough in a saucepan, cover with gauze or a towel on top and put in a warm place for one hour.
In the process of how the dough will fit, it should increase two to three times in volume. Over time, knock down the finished dough and form thin pizza crusts from it.
P.S. To prevent the dough from sticking to the pan or mold, grease it from the inside with vegetable oil.

Puff pastry for pizza

To prepare puff pastry for pizza, we need:

400 grams of flour
- glass of water
- 50 grams of margarine
- a teaspoon of salt

Sift flour through a fine sieve in the form of a slide on a wooden plank. Dissolve salt in a glass of water, make a depression in the middle of the slide and pour water and salt into it. Gently combine the water with flour and knead the tough dough (it should be homogeneous and free of lumps). Cover the kneaded dough with a towel and put it in the refrigerator for one and a half to two hours. We soften the margarine and, giving it an oblong shape, we put it in the refrigerator. Roll out the cooled dough a little, giving it an oblong shape (about twice - three times more margarine). Put margarine in the middle of the cake and fold the cake inward in the form of an envelope, pinching the edges. Sprinkle the dough and the table with flour, turn the dough seam down and roll it out to length as thin as possible. Fold the dough three times - four times and roll it out again. We repeat this operation two or three more times and put the dough in the refrigerator to stand. After an hour, the dough kept in the refrigerator is ready for further cooking.

Pepperoni pizza with bacon

Let's start preparing pizza by preparing the components:

Three cheese on a fine grater, cut the smoked bacon into thin strips. Peel the bell peppers and cut them into thin strips. If you wish, you can prepare greens for pizza, for this we finely chop parsley, dill or other greens to your taste.

I want to make one comment, if there is a lot of sweet pepper, you can simply take half of the pepper.

When all the ingredients for the pizza filling are ready, let's proceed directly to the preparation of the pizza. We take a prepared pizza dough and roll out a crust with a diameter of 25-30 cm from it. The thickness of the crust mainly depends on personal preferences, but de facto, the pizza crust is made very thin, visually 8-12 mm.

Put the finished crust on a baking sheet or a round pizza dish, pre-oiled. Now gently make a small edge around the edge of the cake with your fingers. On top of the cake, grease a little with vegetable oil and sprinkle with grated cheese (hard cheese, for example parmesan). Leave the dough, covered with gauze or a towel, to rise for 5-10 minutes. As soon as the dough rises, spread the cake with tomato sauce. On top of the tomato sauce, evenly place the pieces of bacon and bell pepper. Lay on top of the pepperoni, cut into thin rings, sprinkle with seasonings on top (oregano or whatever you like best, you can add finely chopped herbs). Sprinkle with smoked cheese on top, salt and pepper to taste, you can sprinkle a little with vegetable oil. We put the pizza to be baked in an oven preheated to 180 - 200 degrees. As soon as the pizza has a crispy crust, it can be removed from the oven and pre-cut to serve.
Bon Appetit.

To make pizza we need:
- a tablespoon of vegetable oil
- 50 grams of hard cheese (parmesan or similar)
- tomato sauce
- 100 grams of smoked bacon
- one sweet green pepper
- one sweet yellow pepper
- 50 grams of pepperoni
- 50 grams of grated smoked cheese
- oregano seasoning
- salt, pepper to taste

Pizza "Margarita"

According to the tribute, in 1889, in honor of the arrival of Queen Margherita of Italy, wife of King Umberto the First, pizza maker Rafaele Esposito prepared a pizza symbolizing the Italian flag (green - white - red). Later, the pizza prepared according to this recipe was called: "Pizza Margarita".

Now I bring to your attention a recipe for this very popular pizza in Italy ...
So, we need:

For green - 12 basil leaves,
For white color - 150 gr. mozzarella cheese
For red - 2 pcs. medium tomato,

And also: pizza dough
3 tbsp. tablespoons of olive oil
Salt, ground black pepper to taste

First, let's make a pizza dough. You can do this using the Sour Pizza Dough recipe or the Pizza Dough recipe (thin base).
Then pour boiling water over the tomatoes for one minute, remove the skin from them, cut into four parts, remove the seeds and cut into cubes.
We also cut the mozzarella cheese into cubes.
Now we need to heat the oven to 230C, and while it heats up, take a round pizza pan (or something like that, for example, a pan or a frying pan), grease it with olive oil and sprinkle it with a little flour.
Knead the dough for the last time and roll it out thinly, so that the dough layer is slightly larger than our shape, put it in the mold, making small sides along the edges, and prick over the area with a fork.
It remains only to evenly lay out the tomatoes, mozzarella cheese, salt and pepper and send to the oven for 15-20 minutes.
The final touch: we decorate the pizza, still breathing heat, with sprigs and basil leaves and immediately serve it to the table.
Bon Appetit!

Hello.

Pizza is a truly versatile dish that is equally popular all over the world.

That is why there are so many different variations of its preparation. As I already wrote a note about, and today I want to start a small series of several articles on various methods of making dough and the pizza itself, from classic recipes to homemade ones.

And it would be logically correct to continue writing about the dough. Only yeast.

Yeast dough takes more time to prepare, but a huge army of gourmets believes that this is the classic Italian version of real pizza.

We will not argue, the main thing for us is that it is tasty.

Pizza dough with dry yeast and water: the fastest way

And the first is one of the simplest recipes with the most minimal and simple set of ingredients. Moreover, it is also the fastest and is called "unpaired", i.e. not requiring intermediate raising and kneading of the dough.

Ingredients for 1 large 40 cm diameter pizza:

• Flour - 1.5 cups of 250 ml
• Warm water - 125 ml
• Dry yeast - 1 tsp (3 - 4 g)
• Sugar - 1 tsp
• Salt - a pinch
• Vegetable oil - 2 tablespoons

Preparation:

1. Pour half of the prepared water into a deep bowl, add half a teaspoon of salt and a teaspoon of dry yeast. Stir and leave the yeast to brew. We are waiting for the "yeast cap" to appear. This will take about 10 minutes.

2. In a bowl where we begin to knead the dough, pour half of the prepared flour, a pinch of salt and half a teaspoon of sugar. Stir and pour out the rest of the water.

3. There we also send the yeast that came up, 2 tablespoons of olive oil and begin to stir the dough with a fork.

4. After the dough has turned into a single mixture, begin to add and stir in the remaining flour.

You need to stir in the flour little by little, literally 2 teaspoons at a time

5. When the dough reaches that consistency, when it is already inconvenient to stir it with a fork, sprinkle the table with flour, remove the dough from the bowl and continue kneading it on the table.

6. Continue kneading the dough until it stops sticking to your hands. Depending on your skill, this can take 5 to 15 minutes.

7. Put the resulting dough in a bowl, cover with a napkin and put it to rise in a warm place. We wait about 30 minutes, until the dough has increased in volume by 2 times.

It is now ready. We take it out of the bowl and roll it out with a rolling pin to the desired size.

This recipe has one peculiarity - if you freeze the dough, then after defrosting it will no longer be so tasty. Therefore, you need to do it only for immediate cooking.

Step-by-step recipe for making milk dough

If you have milk in your fridge, you can use it for a softer dough. This method of preparing the dough is called sponge and takes the most time, because it requires an intermediate kneading. But first things first.

Ingredients for 2 large pizzas:

• 400 g flour
• 200 ml milk
• 16 g dry yeast
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp Sahara

Preparation:

1. Pour warm milk into a deep bowl (heat it up in the microwave for 40 seconds at maximum power), add yeast and sugar to it.

2. Stir and wait for 10-15 minutes until a "yeast cap" is formed.

3. Add 1 cup of sifted flour to the yeast and mix everything thoroughly. Cover the resulting mixture with a towel and put it in a warm place for 40 minutes.

During this time, the dough should double in volume

After 40 minutes:

4. Stir the mixture (dough) again (kneading) to release the formed carbon dioxide and cover the bowl for another hour.

5. After an hour, pour the remaining flour into the dough and begin to knead the dough.

First, knead it in a bowl.

And when it acquires a more or less homogeneous structure, we transfer it to the table. We make a depression in it and pour olive oil into it and add salt.

6. Continue kneading the dough until a smooth, firm and elastic dough consistency is obtained.

7. Before you start cooking, you need to let the dough lie down and rest for another 40 minutes. And only after that you can start rolling it out.

How to knead pizza dough with yeast and kefir

Instead of milk, kefir is also quite suitable. The cooking method is the same - sponge.

Ingredients:

• Flour - 3 cups (250 ml each)
• Kefir - 200 ml
• Sugar - 2 tsp
• Salt - 1 tsp
• Dry yeast - 4 g
• Vegetable oil - 30 ml

Preparation:

1. Add salt, sugar, yeast and vegetable oil to kefir at room temperature.

2. Mix everything thoroughly, then add a glass of sifted flour.

3. And mix everything again.

4. Cover the resulting dough with a clean dry towel and put in a warm place for 40 minutes. Then mix the dough thoroughly (to remove carbon dioxide) and leave it covered for another 40 minutes.

5. Now we begin to gradually mix flour into the dough. Add a couple of spoons and knead, add and knead.

6. Continue the procedure until the flour runs out and the dough stops sticking to your hands.

You can cook pizza from this dough in an hour and a half.

Video recipe for making dough from live yeast in olive oil

Thin dough for pizza with live (wet) yeast

And one more quick recipe for thin pizza dough with live yeast.

Ingredients:

• 100 ml of water
• 15 g live yeast
• 1 tsp Sahara
• 200 g flour (+ 2 tablespoons for dough)
• A pinch of salt
• 3 tbsp vegetable oil

Preparation:

1. Pour warm water into a deep bowl, dissolve sugar in it and chop live yeast there.

2. Add 3 tablespoons of sifted flour and mix.

3. Cover the bowl with a towel and set it aside for 10 minutes.

4. Then add 200 g flour, a pinch of salt and olive oil.

5. And we begin to knead the dough.

6. First with a fork and then with your hands.

7. After 10-15 minutes of kneading, the dough is ready. It turns out to be soft, but does not stick to your hands.

8. Cover the dough with a towel and leave to stand for 1 hour. Then you can start rolling.

Well, we have considered the most popular methods of making yeast dough for pizza, ahead of us are recipes for fillings and various options for making pizza at home.

Thank you for your attention and see you soon.

Weeks fly by one after another ... I don't even have time to notice. I have shown this pizza on my Instagram for a long time. She promised to give a recipe here on the blog, but still haven't found the time. Therefore, now I will quickly repay the debt and go to dry the oranges for the tree)))

I really love pizza and have long wanted to learn how to bake it at home. But if there are no questions with the filling, then finding a recipe for a successful foundation turned out to be not so easy. And in my opinion, it is the base that makes the pizza either tasty or not tasty, even regardless of the deliciousness and the amount of filling. If the base is so-so, then the pizza comes out mediocre. In search of the ideal, I tried a bunch of recipes from different sources, mostly, of course, Italian. All these recipes, as a rule, began with the words of the author: "But now I will share the most correct recipe for the dough that my Italian grandmother gave me, and her mother gave her ...." bgggg, as a rule, according to this "most correct" recipe it turned out to be a very so-so pizza. Either the base came out quite thin and, when baked, had time to turn into a biscuit, or, conversely, it was too lush with an obvious baking in taste.

I can say, already desperate, but accidentally discovered a recipe for pizza dough in my favorite book on bread by J. Hamelman. He wrote that pizza is a type of topped flat bread. I baked and, lo and behold! It turned out to be the most correct and most delicious pizza that I got.

But the secret was not the recipe ( flour, water, fresh pressed yeast, salt and olive oil - the ingredients are all the same), namely, in the very approach that pizza is bread. Those. all dough techniques that work with bread are also relevant for pizza.

So,
1. Dough of long cold fermentation. It is the introduction of the dough that gives the base a deep taste and bread aroma.
2. Kneading the dough until gluten develops. In this case, a crumb will appear in the finished base, and it will no longer turn out to be a flat dry cake. At the same time, under the filling, the dough, of course, will be thinner, but the crumb will still be. And along the edges, on which we do not put the filling, the dough, which is not crushed by anything, can grow, and we get lush edges with large holes.
4. Hot pod. Like bread, pizza should be planted on a preheated stone.

and the recipe itself

Pizza base
(for 3 pizzas d20cm)

strong biga (dough):
75 g wheat bakery flour
45 grams of water
0.15 g fresh pressed yeast *

* In order to measure out such a small amount of yeast, I dissolve 1 g of yeast, for example, in 60 g of water, mix until a cloudy solution is obtained, 10 g, respectively, I take for dough, and pour out the remaining 50 g.

Mix all ingredients, knead until smooth and leave at 21C for 12-16 hours. The finished dough will grow in volume, become a dome and begin to sag slightly in the center.

dough:
all dough
300 gr wheat bakery flour
210 g of water
10 grams of salt
5 g fresh pressed yeast
1.5 g of quick dry yeast
19 gr extra virgin olive oil

• Put all the ingredients in the mixer bowl, except for the dough and olive oil, mix at 1-2 speeds for 2-3 minutes before combining. Then increase the speed of the mixer to medium and knead until smooth. It takes me 6-8 minutes in the Assistant. Reduce speed to minimum and add dough to the dough. Increase the speed again to medium and mix the dough into the dough. Knead until smooth. Then reduce the speed again and pour in the olive oil. The butter will slow down the development of the gluten framework in the dough, so it will remain slightly sticky at the end of the batch. But even less in the kneaded dough, if you stretch it, the structure will be visible.


• Fermentation for 2 hours at 24C. In the middle of fermentation (i.e. after an hour) fold the dough into an envelope.


• Divide the fermented dough into 210 g portions per pizza. Fold each portion of the dough and roll it into a bun, stretching the gluten.


• Pre-proofing for 20 minutes.


• Preheat oven to high. My oven keeps it at a maximum of 300C. Warm up together with the hearth. I don't have a special pizza stone, so I use a regular cast iron pan as a hearth, turning it upside down.


• Form 3 cakes by stretching the dough with your hands. Slightly thinner in the center, slightly thicker towards the edge. Put the filling and immediately plant on a hot underside. But here I was faced with the fact that at 300C the filling burns. Therefore, all the same, first you should grease the base only with tomato sauce and put it in the oven for 5-6 minutes. At the same time, when distributing the sauce over the base, it is necessary to leave 2-2.5 cm to the edge in a tight way, without sauce. Otherwise, with the subsequent baking of the pizza already filled with the filling, the sauce around the edges will burn.


• After pre-baking the base only with the sauce, take it out of the oven (remove from the hearth, put it back in the oven so that it doesn't lag behind), put the filling and return to bake until tender. My total baking time for one pizza at 300C was about 10 minutes. At lower temperatures (but not lower than 250C), it will take more time.

Pizza recipe

How to make yeast dough for the best homemade pizza! Simple step-by-step instructions with a photo. Make your family and friends happy. Bon Appetit!

45 minutes

250 kcal

5/5 (2)

Sometimes you want to put up a monument to those who invented pizza! In fact, for me there is no more beloved product in the world, which always seems so appetizing, aromatic and tasty that it is impossible to resist either children or adults. Surprisingly, in our family, homemade pizza on yeast dough has always turned out to be simply excellent, in no way inferior to counterparts cooked in pizzerias equipped with professional equipment - maybe it's a special recipe of my mother, who bakes real culinary masterpieces in an old oven?

Having decided to check it out, today I rewrote this step-by-step yeast-based dough recipe so that each of you, dear culinary experts, can try it for yourself, quickly getting a product that exactly meets all expectations.

Did you know? The classic recipe for pizza dough involves making sourdough with dry fast-acting yeast, and then baking it in a special oven heated to 400 degrees. It is clear that such conditions are unattainable for most housewives. Therefore, culinary geniuses have come up with a new version of the recipe that allows you to get delicious results when using a conventional oven.

Preparation time: 60 - 120 minutes.

Kitchen appliances

• Several capacious bowls with a volume of 400-800 ml, teaspoons and tablespoons.
• Fork, steel or wooden whisk.
• Towels (preferably linen or cotton)
• A baking tray or bun tray with a non-stick coating.
• Baking paper if needed, a sieve, a sharp knife, and oven mitts.

Plus, keep your blender or food processor ready with variable speeds.

You will need

Filling

Dough

• 1 kg of wheat flour;
• 500 ml of purified water;
• 8 g table salt;
• 110 - 120 ml of olive oil;
• 8 - 10 g dry yeast.

Additionally

• 30 g creamy margarine;
• some flour for dusting.

Using this recipe, you can make a quick yeast dough for pizza with milk instead of water, since the former gives the products incredible fluffiness and airiness, and the latter makes the pizza crust rougher during baking, but you can also make it with wet yeast. In addition, for the filling, you can use absolutely any combination of components, adding mushrooms, sausage or boiled meat to it. but try not to overload the filling with ingredients.

Cooking sequence

Preparation

1. Pour water or milk into a deep bowl, the ingredient should be at room temperature.
   
   
2. Pour in the yeast, stir it with a spoon or spatula until it is completely dissolved.
   
   
3. Add salt, mix a little more, trying to make the grains disappear.
   
   
4. The next step is to pour in the olive oil, stir and leave the mixture for five minutes.
   
   
5. Grind the tomatoes in a blender or cut into slices - whichever you prefer.
   
   
6. Cut the onion into rings, grate the cheese or use a food processor.
   
   
7. Mix the tomato paste with sugar and salt, beat for a minute or two with a blender.
   
   
8. We try the sauce - if it is too sour, add a little more sugar.

Important! In fact, the main thing in a yeast-free dough is sourdough, so be sure to make sure that there are no drafts in the room during its short-term proofing. If this is not done, the pizza dough may become "rubbery" and will not rise.

Dough

1. Sift the flour into the deepest bowl, make a depression in the middle.
   
   
2. Pour about half of the prepared sourdough into it.
3. We stir the mass with a spoon, trying to do it with confident, strong movements.
   
   
4. Pour in a little more liquid, remove the spoon and start manual kneading.
   
   
5. After adding the remaining sourdough, we continue the active kneading for about fifteen minutes, practically without stopping, knead a very plastic, soft and viscous dough.
   
   
6. If the dough sticks a lot to your hands, sprinkle it with flour a little and continue kneading.
7. Then we divide our dough into several parts: each will become a blank for one pizza
   
   
8. After that, cover the container with the dough with a film or a towel, put it in a warm place for an hour or two.
   
   
9. Then we knead the dough and start assembling our product.

Assembling and baking

Did you know? How to check the readiness of a pizza correctly? Just take a wooden stick, skewer or toothpick and pierce the product 5 cm deep. After that, pull out the stick and use your fingers to touch the part of it that was just inside the pizza. A dry skewer indicates the readiness of the product, and a wet one indicates that it is still too early to remove the pizza from the oven.

That's all! Your deliciously delicious pizza is completely ready! It remains only to cut it into portions and serve, decorating with fresh herbs, pouring mayonnaise sauce into a suitable container and preparing the appropriate drinks - tea, juice or compote.

Children also love to eat pizza with milk, and adults - with hot coffee. I bet your first pizza will fly off the table with incredible speed. Wrap the remaining pizza blanks in a plastic bag and place in the freezer, as you will definitely have to make another pizza soon!

Watching the video recipe

In the video below, you can immediately see that the preparation of yeast pizza dough is very quick and easy, suitable even for beginners in cooking.

Concluding our mouth-watering conversation, I would like to highly recommend the hostesses to cook some more delicious versions of the most delicate pizza dough, which were shared by my friends who love to experiment in this field.

For example, try an amazingly tender and aromatic pastry, famous not only for its ease of preparation, but also for an economical set of ingredients. In addition, do not forget about, which is an excellent choice for those who value kefir pastries for their exceptional taste.

It will also be completely useful to remind you of the beloved by many, which I cooked last weekend and was incredibly fascinated by its spicy aroma and amazing taste. Finally, it will be useful to remind you of the famous, which will certainly suit those who do not have time to mess around in the kitchen, because the guests are already on the doorstep. In general, there are a lot of excellent test options and you can easily choose the one that suits you.

Thanks for your attention to the above recipe! I really look forward to your comments regarding the pizza dough, reports and reviews, as well as my own experience on additions to sourdough, dough and filling. Bon appetit and invariably good mood!