Since its inception on the culinary horizon, pizza has been and remains one of the most beloved dishes of millions of people. It is prepared in numerous catering establishments around the world. And she is also a favorite of home cooking.

Both adults and children love her equally; both meat eaters and vegetarians. It is prepared both in the homeland of its appearance and in different parts of the world. Its name sounds the same in all languages, so no one needs to explain what it is.

Nowadays, for lovers of that dish, it is not difficult to eat it at any time. There are special establishments where it is prepared, and there is also an almost round-the-clock service for delivering delicious pastries to your home. The stores also sell semi-finished products with different fillings. In order to bring it to the state of a finished product, you just need to warm it up in the oven or microwave, or keep it there for a longer time.

But despite this availability, many people still strive to cook this delicious dish at home. Firstly, it turns out cheaper, and secondly, you can cook with any filling, and thirdly, and the main ones - homemade, there is homemade. Everything that is cooked with love and with your own hands always tastes better.

The filling plays an important role, that's understandable! And it can be different, someone loves the classic ones, those that are traditionally used in cooking, and someone cooks "in Russian", where the filling is used what is in the refrigerator. It is difficult to argue here, because as you know, there is no dispute about tastes.

But what you can't really argue with is the fact that for any baking, the base is first of all important, that is, the dough from which these baked goods are actually prepared. If it turns out to be dry and tough, then no, even the most delicious, filling will save it. It is a properly prepared tasty base that makes this Italian dish truly delicious.

Therefore, special attention is always paid to its preparation. Pizza is no exception. In Italy, family recipes are passed down from generation to generation, from mother to daughter. They are carefully stored and used with great love and respect.

Maybe you also have the same recipes in your piggy bank. For those who do not have it yet, I suggest the following options.

Basically, the base differs in three main characteristics. It can be yeast, yeast-free and flaky. Within each category, there are different options regarding the ingredients and the methods of preparation themselves. There is a thin and thick variety, which can be prepared from any of the proposed options.

Many people like to cook using this option. It cooks quickly, tasty and slightly crunchy, moreover, it is not so high in calories, as it turns out to be thin.

There are general bases and ingredients for its preparation, the knowledge of which will make it possible to prepare any dough from the available products.

• it is best to use premium quality durum wheat flour
• flour must be sifted twice through a sieve to saturate it with oxygen
• corn or ground bran can be added to wheat flour
• very often dried herbs are added to flour, as a rule, these are herbs that give a fragrant smell, for example, Provence
• as a liquid component, either drinking water (maybe even mineral water with gas), or milk, some fermented milk product, or mayonnaise is added
• eggs may or may not be added
• oil, usually olive, preferably of the highest grade, cold pressed "Extra Vergin". If there is no such oil, then you can use any other vegetable oil, but of the highest grade
• salt, sugar, spices
• soda or baking powder, they allow you to achieve softness. In addition, baked goods will not turn stale longer during storage. Although, as a rule, there is usually nothing to store, everything is eaten much faster.
• after kneading, the dough must necessarily lie down and distance from 20 to 30 minutes, this will make it more elastic and soft. It will be easier to roll it out.

• there are recipes where a liquid base is prepared. In this case, she does not need to lie down. It can be used, and even recommended to do so, immediately after mixing.

We used this dough for cooking. There are four different recipes for each season.

Well, now, let's look at the cooking options.

Thin dough in olive oil

We need:

• flour - 2 cups
• boiled water - 0.5 cups
• olive oil - 4 tbsp. spoons
• soda - 0.5 tsp
• salt - 1 tsp (or baking powder)

Preparation:

1. Sift flour twice into a bowl. Make a depression in the middle. Pour some boiled water at room temperature into it. Pour in salt, add olive oil.

When sifting flour, it is additionally saturated with oxygen, and the dough becomes softer and more airy. This should always be done when working with flour and when baking any pastry.

2. Stir the mixture with a spoon. Quench baking soda with vinegar. Add to the total mass. Instead of baking soda, you can use baking powder, you will need 1 tablespoon. Add the rest of the water. Stir first with a spoon, then place on the table sprinkled with flour.

3. Knead an elastic dough. Knead for at least 10 minutes, then cover with a damp towel. Let it brew for 20-30 minutes.

Cover it with a damp towel so that it gains better elasticity and pliability. In addition, it will take in the missing water, if required.

4. Then cut off a part of it, roll it out or stretch it with your hands into a layer of the required thickness, and transfer it to a baking dish, or onto a baking sheet.

5. Brush with tomato sauce or pasta. Lay out the filling. Bake until tender.

Yeast-free recipe in 5 minutes

As the title of the chapter suggests, this is very quick, and I will add an easy way to prepare it as well. In addition, it is also inexpensive. And all the products can be found in every refrigerator.

We need:

• wheat flour - 5 tbsp. spoons
• egg - 3 pieces
• mayonnaise - 3 tbsp. spoons
• salt - a pinch
• vegetable oil for lubrication

Preparation:

1. Break eggs into a bowl and beat them with a fork or whisk.

2. Add mayonnaise and salt and continue whisking. You should get a homogeneous mass.

3. Gradually add flour sifted through a sieve, mix. You should get a pretty batter, like thick sour cream in consistency.

4. Grease a frying pan or baking sheet with vegetable oil and pour out the mixture. Smooth with a spoon.

5. Lay out the filling. Bake or darken in a frying pan.

This recipe belongs to the category, cooks in 10 minutes, and therefore does not provide for an abundance of filling. Therefore, keep this in mind when preparing it.

Kefir dough

In fact, this option can be prepared from any fermented milk products. You can use fermented baked milk, yogurt or sour milk, natural yogurt without aromatic additives and fruits, of course. You can also add sour cream mixed with boiled water to the consistency of kefir. But today we are cooking with kefir.

And this option turns out to be very tender and tasty. It just melts in your mouth, and you always want to eat baked goods from it with an additive. And so keep that in mind when you start cooking.

We need:

• flour - 2 -2.5 cups
• kefir - 1 glass
• egg - 1 pc
• vegetable oil - 1 tbsp. spoon
• salt - a pinch
• soda - 0.5 tsp (or baking powder 1 tsp)

Preparation:

1. Take kefir out of the refrigerator in advance so that it becomes room temperature. You can even keep it slightly warm. To do this, you can warm it up by putting it in a bowl of hot water for a while.

2. Pour kefir into a bowl, add baking soda and stir. Small bubbles will appear on the surface. This is good, since the soda has reacted with kefir and the dough will turn out into a hole, and the finished product will be very tasty.

3. Salt and stir.

4. Break the egg into a bowl, stir until smooth.

5. Add oil. As noted above, it is best to use extra virgin olive oil. Or any premium vegetable oil.

6. Sift flour and add mixture to it. Knead the dough, if necessary, add a little more sifted flour. It should be pretty cool.

7. Divide into two equal parts, roll each into a ball. Place in a bowl, cover with a damp towel. Let sit for 20 - 30 minutes.

8. Roll each part into a large circle.

9. Grease a baking sheet with oil. Transfer the base to it, stretch it with your hands if necessary. At the same time, try so that the edges are not very thin.

10. Put the filling and bake in the oven.

Kefir dough - recipe number 2

But I found such an interesting recipe on the Internet.

I liked it, And you! I think that baking according to this recipe will certainly be delicious. Somewhat long, of course, but what can you do, because we know that "art takes time."

Italian cooking recipe

This is a very tasty recipe that always produces a delicious result. Therefore, be sure to take note of it.

We need:

• flour - 4 cups
• milk - 1 glass
• egg - 2 pcs.
• olive oil - 2 tbsp. spoons
• salt - 1 tsp

Preparation:

1. Break eggs into a bowl and mix them with a fork.

2. While continuing to stir, add salt, milk and butter. The mass should turn out to be homogeneous, while bubbles should not form.

3. Sift the flour and gradually add it to the liquid component. Stir first with a spoon.

4. Then place the mixture on a floured table and knead the tough dough, as on.

5. Roll it into a ball, put it in a bowl and cover with a damp towel. Leave on for 20-30 minutes.

6. Then divide it into pieces of the desired size, roll out each one. Put the filling on it and bake in the oven.

There are also other recipes without yeast. You can see them in one more note on. And we will move on to the next category of recipes.

Yeast pizza dough

There are also rules for preparing this option. In principle, all the rules are the same as for yeast-free, but there are specific ones related only to this category.

• yeast can be used both fresh and dry. Although when Italians prepare this dish at home, they try to use fresh live yeast.
• if the yeast has been lying for a long time and its expiration date has expired, then it is no longer necessary to use it, there will be no sense from them
• all products must also be fresh
• as a liquid component, you can use water, milk and fermented milk products. But it is desirable that they are slightly warm. This will make the fermentation process easier and faster, and the dough will rise faster.
• it is always necessary to add a little sugar to the dough, again to improve the fermentation process
• never add more salt than the recipe requires. Its excess slows down the fermentation process, and at the same time the dough "floats"
• you can add eggs, but without the eggs, the base is thinner. This should be taken into account when preparing
• it should be infused from 1.5 to 5 - 6 hours
• it should not be very tight, this will make the pizza hard
• aromatic herbs and fresh herbs can be added to it
• knead the finished dough thoroughly and until it starts to leave your hands
• many Italians do not use a rolling pin to form the base. They stretch it out with their hands
• if you are preparing a thin version of the workpiece, then you do not need to overload it with the filling
• before putting the filling, coat the base with oil. In this case, the filling will not stick to the base and will not let it get wet.
• so that the edges of the finished product acquire a pleasant golden hue, they need to be greased with oil
• to make it crispy, it should be baked at a temperature of 200-220 degrees
• so that it does not turn out too dry, it should not be overexposed in the oven

• if you have an extra piece, then it can be stored in the refrigerator for up to 3 days. To do this, it must be wrapped in cling film.

Both fluffy and thin pizzas are prepared using the yeast method. Let's take a look at some recipes.

The simplest yeast dough

We need:

• wheat flour - 500 gr
• fresh yeast - 20 g (or dry fast-acting - 12 g sachet)
• olive oil - 1 - 2 tbsp. spoons
• sugar - 1 tsp
• salt - 0.5 tsp
• warm water - 1 glass

Preparation:

1. Pour half of warm water into a bowl and stir sugar in it, then dilute the yeast. Pour in half of the sifted flour. Stir until smooth and put in a warm place for 15-20 minutes.

2. Add salt to the remaining flour and mix. Gradually add flour to the dough. Knead. Add more flour as needed. To prevent the dough from sticking to your hands, you can grease them with vegetable oil or sprinkle with flour.

3. Put it in a warm place for 1-1.5 hours, covering it with a damp towel. After the expiration of time, knead it, divide it into parts. Put one piece in the mold, stretching with your hands, create the desired shape. Usually they try to make it thinner in the middle, and thicker, with sides, along the edges. It will be convenient to put the filling into such a basis.

Brush the top with olive oil.

This is a very important moment of preparation - the surface of the base will not get wet when it comes into contact with the juicy filling, it will bake well and the pizza will turn out to be especially tasty and tender!

4. Brush with sauce and lay out the filling. Bake until tender.

Delicious yeast dough

I suggest watching a video where you can see not only the entire cooking process, but also learn some secrets.

According to this recipe, pizza always turns out to be tender and tasty.

Thin yeast dough for pizza with milk

This is a variant of butter dough, which also finds its use in cooking.

We need:

• flour - 500 gr
• milk - 1 glass
• olive oil - 2 tablespoons spoons
• fresh yeast - 10 g (dry 5 - 6 g)
• egg - 2 pieces
• sugar - 1 tsp
• salt - 0.5 tsp

Preparation:

1. First, let's prepare a dough. To do this, we will need to have warm milk, which will need to be poured over the prepared yeast. For a better fermentation process, add sugar to the mixture.

2. Let stand for 15 - 20 minutes, until the mixture becomes "alive" and a cap of foam appears on its surface.

3. Sift flour twice into a bowl or on a table in the form of a slide. Make a funnel-shaped depression in the center.

4. Pour the dough into it, add salt, olive oil and the remaining milk. Mix gently. Then make a batch.

5. Put the resulting mass in a bowl, cover with a towel and put in a warm place for an hour and a half, until it rises and approximately doubles in volume.

6. Then divide the mass into 2 - 3 parts, form a base and put it on a greased baking sheet.

7. Put the filling and bake until tender.

To prevent the dough from drying out at the edges, they must be left minimal and greased with butter. Grease the rest of the base with olive oil, and the loan with sauce. Then lay out the filling.

Yeast base for fluffy pizza

Many products are baked thin, and they have their fans. But I know people who just don't accept this kind of food. They believe that the flour product should be fluffy. And so this recipe is for them.

We need:

• wheat flour - 2 cups
• warm water - 200 ml
• dry yeast - 6 g (slightly more than half a sachet)
• olive oil - 5 ml
• sugar - 0.5 tsp
• salt - a pinch

Preparation:

1. Dissolve the yeast in half warm water. Add sugar and let stand for 15 - 20 minutes. During this time, the fermentation process should begin.

2. Meanwhile, sift the flour twice into a bowl.

3. Make a recess in the center. Stir the salt in the remaining water and pour into the well. Add olive oil and shake slightly with a fork.

4. Pour in the dough that has come to that time, mix with a fork or spoon in a circular motion, gradually grabbing and stirring in the flour.

5. Then continue kneading the dough with your hands.

6. Grease a large bowl or saucepan and pour the mixture into it. Cover with a towel and leave for 2 - 3 hours. During this time, it will double in volume.

7. Knead the dough. Transfer to a greased baking sheet and stretch to shape.

8. Lay out the filling. Bake until done.

Recipe like in a pizzeria

I would like to offer a classic recipe for making pizza dough "Margarita". It is perhaps the most widespread variety in the world. And its base is used for cooking and many other varieties.

We need (for 2 servings):

• flour - 250 gr
• warm water - 250 ml
• fresh yeast - 10 grams (or 1/3 small bag of dry yeast)
• sugar - a pinch
• salt - a pinch
• olive oil - for lubrication

Preparation:

1. First, let's prepare a dough. To do this, mix yeast, sugar and 2 tablespoons of warm water. Add 2 tbsp. tablespoons of flour and put in a warm place for 20-30 minutes.

2. After the time is up, sift the remaining flour twice, the last time on the table in the form of a slide.

3. Make a small indentation in the middle. Pour the dough into it, add salt and half a glass of warm water. Knead.

4. Knead until it stops sticking to your hands. This usually takes 10-15 minutes.

5. Place the prepared mixture in a large bowl and cover it with a towel. Put in a warm place for 1 hour. During this time, if fresh yeast was used, the mass should double in volume.

6. Grease a baking sheet with oil. Divide the matched dough into two parts. Form the base, put the filling on it and bake until tender.

Let me remind you that the traditional "Margarita" contains tomatoes, mozzarella and parmesan cheese, olive oil and fresh basil leaves.

And again I want to send you to mine. There I have a very interesting recipe from the world famous chef Jamie Oliver. This recipe is good because the dough can be prepared in advance, frozen in the freezer, and then used as needed.

Puff pastry

In addition to the above recipes, the dough can also be flaky, which in turn can also be yeast and yeast-free. Often asked, which one is better to use for this? And there is no unequivocal opinion on that question - how many people, so many opinions!

Basically, it is prepared from ready-made store counterparts. Since cooking it at home, the process is far from quick. And when there is a pack of ready-made in the refrigerator, you can bake it pretty quickly.

Let's still figure out what is the difference between yeast and yeast-free puff pastry.

In yeast-free, there are a lot of layers - up to 140 pieces, there is oil between them. Because of this, it is softer, but also very high in calories.

In yeast, there are much fewer layers, about 30. Therefore, it is dryish and not so greasy. But it rises more strongly during baking, and it cannot be otherwise, because it contains yeast.

Therefore, the yeast version is used for making sweet filling, and yeast-free for savory.

This is what the experts say. But they often cook without even knowing these features. Since it can be difficult to determine by taste which of them was used in the preparation.

For the preparation of flour products from puff pastry, there are some simple rules.

• defrost it at room temperature, or in the refrigerator
• in no case should you defrost it in the microwave, otherwise the butter in the layers will melt ahead of time and the baked goods will not rise, and the dough will lose its structure and tear. And the finished products will not be tasty.
• when baking pizza or other products, do not open the oven door and make sure that it is tightly closed.
• when baking, it is important to keep the time. If the products are very reddened, this will give them a bitter unpleasant taste.
• pizza should usually be baked on the second shelf from the bottom so that it bakes well at the bottom and does not brown too much on top

Sometimes, it is also made from shortcrust pastry. Especially her sweet varieties. I will not describe these recipes here, since a good article has already been written on this topic on this topic.Therefore, if you are interested, follow the link and there you will find

And for today, perhaps all. I hope that you will find today's article useful for yourself and thanks to it you can always prepare any dough for a delicious Italian dish.

And for those who prepare it today….

Bon Appetit!

According to the classic recipe for real Italian pizza, the dough is kneaded from special flour, natural yeast or sourdough, olive oil, salt and water.

But since we still do not live in glorious Italy, I will tell you about dough recipes that are more adapted to our realities.

Don't forget a few dough-making tips to help you make your pizza delicious.

• Be sure to use premium flour
• Sift flour twice, it will be better oxygenated
• Vegetable oil is best taken olive, use the premium, cold pressed
• Use baking soda or baking powder in cooking, this will make your dough more elastic, soft, and your pizza will not turn brown longer if suddenly it turns out to be half-eaten
• To make the dish more aromatic, you can add Provencal herbs
• Use clean drinking water, if desired, you can replace it with milk, kefir

After kneading, let the dough lie down for 30 minutes - rest and distance

You need to roll or stretch it in a thin layer according to the size of your shape.

So here are some yeast-free pizza dough recipes for you

A simple recipe for yeast-free pizza dough

Ingredients:

• 230 gr. flour
• 1 teaspoon baking powder or 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 100 ml of water
• 4 tablespoons olive oil can be vegetable

How to knead the dough:

Add salt, baking powder to the flour, mix

We make a small depression in the flour, pour in water

Mix everything, add oil on a spoon

Knead the dough with your hands until a homogeneous mass is formed, take the time, knead it for about 10 minutes

The dough should turn out to be soft, plastic in consistency, let it rest for 30 minutes and start making pizza

Pizza dough, milk recipes Quick and easy

Another quick recipe for making dough without yeast, where you can use milk instead of water, is also easy to make.

"Vegan" pizza dough without yeast and eggs

Ingredients:

• 1 glass of water
• 2.5 cups flour can be a little more
• 2 tablespoons olive oil
• 1/2 teaspoon baking soda
• 1/3 teaspoon citric acid

Soda and acid can be replaced with baking powder

How to knead:

Pour water into the bowl, salt to taste

Sift flour through a sieve into water

Add a mixture of soda and citric acid and pour in the oil

Knead the dough with our hands until smooth, until it sticks to our hands and becomes soft, pliable

You will need:

• 3 cups flour
• 1 egg
• 200 ml of water
• 20 gr. olive oil can be vegetable
• 1 teaspoon sugar
• 1 teaspoon baking powder
• 1 teaspoon salt

How to knead the dough:

Break the egg into the bowl

Add sugar, salt, mix, pour in oil

Pour warm water, stir

Sift flour with a slide on the work surface, preferably 2 times

Add baking powder to flour

We make a small depression and pour in, gradually stirring the mixture of egg and water

Knead the dough with your hands until smooth

The dough should be elastic and not sticky to your hands.

Pizza dough without yeast "Lightning"

Sift flour into the bowl twice

Add salt, sugar, baking powder, mix, make a depression in the center

Drive an egg into the recess, pour in water and stir with a spoon

Add butter to the dough

Knead the dough with your hands until smooth

If the dough sticks slightly to your hands, add 1 more tablespoon of butter, you do not need to add flour

Dough without yeast for pizza Pyatiminutka

Necessary:

• 2 eggs
• 2 tablespoons sour cream
• 4 tablespoons mayonnaise
• 2 tablespoons of kefir or milk
• 7 tablespoons flour
• A pinch of salt
• Pepper to taste

How to knead:

Drive eggs into a bowl, spread sour cream and add mayonnaise

Pour in kefir, beat everything thoroughly

Salt, pepper

Add sifted flour and stir until smooth

The dough should turn out like thick sour cream

Yeast-free dough for pizza on kefir - video recipe

As you can see, there is nothing difficult in preparing the dough, everything is prepared very quickly and the products necessary for the dough will always be found in the kitchen.

The right pizza base is just as important as the delicious toppings. For a long time, no one cooks it on thick yeast dough, as in Soviet times, when the filling was eaten, but the edges remained. But even this could not overshadow the Soviet people's love for this wonderful Italian dish. That is why, we suggest you prepare the simplest and fastest pizza dough without yeast and eggs in water.

From the proposed quantities of ingredients, you can roll out a cake 2-3 mm thick on 1 baking sheet. It is baked very quickly. After 7-10 minutes at a temperature of 200 C, the pizza can already be removed from the oven. It also works well for pan-frying pizza.

This dough is quite dense, as it does not contain baking powder such as soda or yeast, so you can only make a thin pizza base with a thickness of no more than 3 mm from it. It will turn out like lavash, but the pizza turns out to be simply amazing, since the taste of the filling does not clog anything, and it is much more useful than yeast.

We need (for 1 baking sheet):
Flour - 2 tbsp.
Water - 1/2 tbsp.
Olive or sunflower oil - 3.5 tablespoons
Salt - a pinch

Step by step cooking with photos:

Sift flour into a deep bowl.

A pinch of salt.

And pour in the oil. It is necessary for the dough to be more tender and crumbly. It is best to take olive oil, but if it is not there, then take sunflower oil.

Knead soft dough. At first, it will turn out to be not very uniform and elastic, so it needs to be allowed to rest.

Cover it with foil and leave for 20-30 minutes. This is an important stage, during which it becomes more elastic, it is easier to work with it after that, it does not tear and easily rolls out. During this time, you can do the filling, make the sauce or wash the dishes.

After half an hour, it can be rolled out.

Cooking is easy and simple!

The history of the emergence of pizza is complex and confusing. The fact is that this dish appeared several millennia ago and today it is difficult to determine which of the peoples the palm belongs to. After all, yeast cakes with herbs and vegetables were prepared by the ancient Egyptians, the Romans, the Persians, and the Greeks. The form and composition were slightly different, but the principle of preparation was almost the same. It was cooked on hot stones or special circles, pans, flavored with olive oil and sprinkled with aromatic herbs, olives, onions and other vegetables, depending on the region.

Today this dish can be found in cafes, restaurants, and even street kitchens. You can order your own pizza at home, but it will be much better and tastier to cook it yourself. Moreover, when buying ready-made, we cannot be sure that fresh and high-quality products were used for its preparation.

Pizza is food for the poor, so we always tried to make the base bigger, so that it was much more satisfying. For this, yeast dough was used. But you can cook it without yeast, then the base will be thinner, and the taste of the filling will turn out to be more expressive.

When preparing such a dough, it is important to remember that at first it turns out to be somewhat rough and uneven, so it must be given at least a little "rest". At this time, the flour swells, becomes more sticky, due to which the structure of the dough is significantly improved, it stops sticking to the hands and becomes pleasant to the touch.

It is imperative to add just vegetable oil (olive, sunflower). It makes the dough softer and more elastic. It also helps the gluten to stretch better, not to tear. Therefore, the air stays inside, inflating the dough and forming a porous structure. Due to this, the product is more delicate, soft and airy.

Pizza on our table is quite a popular dish. Surely, many of you, coming home late, order it in delivery. Pizza from a pizzeria is great, but there is nothing better than homemade pizza.

Although today there are more than two thousand different pizza recipes, the classic version of its preparation includes cheese, tomatoes and herbs.

However, if the pizza dough is improperly prepared, then its entire taste will suffer greatly, despite the various additives and components. In general, making pizza dough correctly is not difficult, especially if you bake pies a lot.

The dough can be either yeast or unleavened. You can also make your pizza either fluffy or thin. In this article, we'll take a look at a few easy and common pizza dough recipes.

Fast and tasty pizza dough - recipes like in a pizzeria

First, let's take a look at how to make pizza dough using yeast. Moreover, yeast can be taken both dry and live. In addition to yeast, we need the following products:

• water - 500 ml.
• flour - 1 kg.
• live yeast - 13 gr. (dry 4-5 gr.)
• salt - 30 gr.
• olive oil - 120 ml.

So, we start by dissolving yeast in water (preferably warm) and salt.

Now let's add the olive oil. It will give the dough elasticity and softness.

At the next stage, pour the required amount of flour according to the recipe into a bowl and pour in the prepared yeast solution, stirring everything with a spoon.

After we have got a homogeneous thick mass, we spread it on the board and carefully mash it with our hands for about 20 minutes.

Are you dented? We take a knife and cut the dough into pieces of the required size.

Lubricate the dishes with olive oil and put the chopped dough into it, which we pre-form into balls. We cover with a dry towel and set for three hours, so that it is infused.

After that, the dough is rolled out, the filling is added to it and you can bake.

Yeast-free pizza dough - recipe in 5 minutes

Above, we examined the recipe for making yeast dough. However, not everyone likes it, and sometimes it happens that there is no yeast at hand, even dry. In this case, you can make a yeast-free dough. It is prepared much faster, and the taste does not suffer from this at all.

To prepare yeast-free dough, take the following components:

• flour - 2 cups
• salt - 1 tsp
• eggs - 2 pcs.
• milk - 1/2 cup
• vegetable oil

The first step is to sift the flour.

Pour the warmed milk into the beaten eggs and stir.

Now let's add some vegetable oil.

Pour the finished egg mixture into flour and mix.

After that, we mash the dough with our hands until a homogeneous dough mass is obtained.

After that, roll out the finished dough in a thin layer, put the filling and bake.

Quick dough for kefir pizza

Another option for making yeast-free dough, which is often used for baking other dishes, is the use of kefir.

Everything is prepared just as simple and uncomplicated, just add kefir to the necessary ingredients:

• flour - 400 gr.
• kefir - 200 ml.
• butter - 100 gr.
• egg - 1 pc.
• salt - 1/4 tsp
• sugar - 1 tbsp. l.
• soda - 1/2 tsp.

The dough preparation process is similar to the previous one.

Thin and soft pizza dough like in a pizzeria

For lovers of pizza made in specialized pizzerias, a variant of just such a test is offered. It is prepared with dry yeast.

We take the following products:

• water - 1 glass
• flour - 2.5 cups
• dry yeast - 1 tsp
• salt - 1 tsp
• olive or vegetable oil - 2-3 tbsp. l.

Dilute dry yeast in warm water. Add 2 tablespoons of flour here. Thus, we have prepared a dough. We leave it to rise for 10 minutes.

When the dough rises, add vegetable oil and salt there. Pouring out a little flour, stir the dough. After the mass becomes thick, knead it with your hands until the dough stops sticking to them.

After that, cover the dough with a dry towel and set the dough for an hour and a half to rise.

At the end of this time, roll out the dough onto a thin pancake. you can make one large pizza, or several small ones - it all depends on the taste.

Cover the baking sheet with baking paper and put the rolled dough on it. Put the filling on top and bake. In order for the pizza to be ready in five minutes, the oven must be preheated to the maximum.

Pizza in a pan in 10 minutes. Step by step recipe

If you don't have the opportunity to cook pizza in the oven, it doesn't matter. You can also do this in a frying pan.

To prepare the dough for such a pizza, take the following components:

• eggs - 2 pcs.
• sour cream - 4 tbsp. l.
• mayonnaise - 4 tbsp. l.
• flour - 9 tbsp. l.

Break eggs into a bowl and mix them with sour cream and mayonnaise.

Now pour in the flour and mix well. The dough should be thick enough.

We spread the finished dough on all surfaces of the pan

Put the filling on top. It is advisable to use cheese here.

Close the pan with a lid and start frying.

Fry over low heat, then the dough will bake well and the cheese will melt. When the dough rises from the edges, the pizza is ready and can be removed from the heat.

The pizza is ready - bon appetit!

Pizza is a mega-popular pastry, a dish originally of Italian origin, now a favorite in many countries around the world.

In the post-Soviet space, due to climatic conditions and established culinary traditions, people are accustomed to using rich hearty dough with milk or kefir for baking, often with butter and eggs (and sometimes the same is kneaded on pizza). This approach is completely at odds with the classic pizza dough recipes.

Maybe for some of the quite skillful home cooks this will be a discovery, but it should be explained: in Italy, pizza dough is always made on water, only flour and a little olive oil are added. In the northern regions, pizza is prepared with unleavened yeast dough. There should be no other ingredients in the dough for a real pizza, you can just add a pinch of salt. Let's find out how to make water pizza dough.

We need: high-quality flour (best of all wholegrain wallpaper or spelled) and olive oil.

Quick pizza dough without yeast on water - southern option

Ingredients:

• wheat flour - about 2 glasses;
• olive oil - 2-4 tbsp spoons;
• water - 1 glass;
• salt - 1 pinch.

Preparation

You can make yeast-free pizza dough using tap water or mineral water. In this case, it is better to use slightly carbonated table mineral waters.

Sift flour, add oil and a pinch of salt. Gradually adding water, knead the dough. We stir so that there are no lumps, it is better to lubricate with oil with your hands or with a mixer with a spiral nozzle, if we work with a large volume. The finished dough stops sticking to the hands and working surfaces, then we roll it into a lump and leave it to “rest” for 20 minutes, after which you can knead it and roll out the base cakes. Simply roll out round or rectangular substrates with a rolling pin. The preferred thickness of the yeast-free dough backing is about 0.3 cm.

Next, we spread the pizza on a greased baking sheet or a special ceramic "stone" (you can buy it in hardware stores). We coat the substrate (tomato paste, slightly diluted with water, lightly seasoned with spices), lightly sprinkle with grated cheese, lay out the rest of the sliced ​​products that you decided to use as. Bake the pizza and sprinkle with grated cheese while still hot. Decorate with sprigs of greenery. We cut and serve. Since the substrate is made of yeast-free dough, be sure to eat everything warm.

Yeast pizza dough on the water - northern version

Yeast dough can be made on dough or in a non-steam way.

Ingredients:

Preparation

We dilute the yeast in water, add salt (if necessary, so that the dough comes up faster, add 1 teaspoon of sugar, but no more). Be sure to sift the flour and, gradually adding the yeast solution and butter, knead the dough. Cover with a clean towel and place in a warm place for half an hour. Knead the dough, lightly stir with oiled hands and you can roll out the pizza tray. The preferred thickness is about 0.5 cm. Next, put the sliced ​​filling components on a substrate and bake. This pizza will come out with a slightly more fluffy backing, it is tasty and cooled down.