Pizza from the moment of its appearance on the culinary horizon, 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 also she is a favorite of cooking at home.

Adults and children alike love her; and meat-eaters and vegetarians. They are preparing it, 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.

Currently, for lovers of that dish is not difficult to eat it at any time. There are special institutions where it is cooked, as well as an almost round-the-clock service for delivering delicious pastries to your home. Semi-finished products with various fillings are also sold in stores. In order to bring it to the state of the finished product, you just need to warm it in the oven or microwave, or hold there for a longer time.

But despite such accessibility, many people still strive to cook this delicious dish at home. Firstly, it turns out cheaper, secondly, you can cook with any filling, and thirdly, and the main ones - homemade, homemade. Everything that is prepared with love and do it yourself always tastes better.

Stuffing plays an important role, this is understandable! And it can be different, someone likes classic ones, those that are traditionally used in cooking, and someone cooks "in Russian", where as the filling is used what is in the refrigerator. It is difficult to argue here, because as you know, tastes are not debated.

But what you can’t really argue with is that for any baking, the basis, that is, the dough, from which this baking is actually made, is especially important. If it turns out to be dry and tough, then it will not save any, even the most delicious filling. It is the properly cooked delicious base that makes this Italian dish truly delicious.

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

Maybe you also have the same recipes in your piggy bank. And who else does not, then I propose the following options.

Basically, the basis differs in three main characteristics. It can be yeast, yeast and puff. In each category, there are various options regarding the ingredients and the cooking methods themselves. There is a thin and thick variety that can be prepared from any of the proposed options.

For this option, many people like to cook. It cooks quickly, tasty and slightly crunchy, besides it is not as high-calorie as it turns thin.

There are common bases and ingredients for its preparation, the knowledge of which will allow you to cook any dough from the available products.

• best quality durum wheat flour
• flour should be sifted twice through a sieve to saturate it with oxygen
• corn or ground bran may be added to wheat flour
• very often dried herbs are added to flour, as a rule, these are herbs that give a fragrant smell, such as Provence
• as a liquid component is added either drinking water (maybe even mineral with gas), or milk, some sour-milk product, or mayonnaise
• eggs may or may not be added
• oil, as a rule olive, preferably premium, 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 to achieve softness. In addition, pastries will not stale longer during storage. Although, as a rule, there is usually nothing to be stored, everything is eaten much faster.
• after kneading, the dough must lie down and distance for 20-30 minutes, this will make it more elastic and soft. It will be easier to roll.

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

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

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

  Thin dough in olive oil

We will need:

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

Cooking:

1. Sift flour twice in a bowl. In the middle, make a recess. Pour some boiled water at room temperature into it. Add 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 flour products.

2. Stir the mass with a spoon. Soda up vinegar. Add to the total mass. Instead of soda, you can use a baking powder, it will need 1 tablespoon. Add leftover water. Stir first with a spoon, then put on a table sprinkled with flour.

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

A wet towel covers it so that it acquires better elasticity and suppleness. In addition, it will take in the missing water, if necessary.

4. Then cut off part from it, roll it out or stretch it by hand into the layer of the required thickness, and transfer it to the baking dish, or to the baking sheet.

5. Lubricate with tomato sauce, or pasta. Put the stuffing. Bake until cooked.

  5 minutes recipe without yeast

As you can see from the title of the chapter, this is very fast, and I will add an easy way to cook. In addition, it is also not very expensive. And all the products are in every refrigerator.

We will need:

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

Cooking:

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

2. Add mayonnaise and salt, and continue whisking. A homogeneous mass should be obtained.

3. Gradually add flour sifted through a sieve, mix. It should turn out to be a rather liquid dough, in consistency, like thick sour cream.

4. Lubricate the pan or pan with vegetable oil and pour the resulting mass. Flatten with a spoon.

5. Put the filling. Bake or stain in a pan.

This recipe belongs to the category, is prepared in 10 minutes, and therefore does not provide for an abundance of filling. Therefore, consider this during its preparation.

  Kefir dough

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

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

We will need:

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

Cooking:

1. Remove kefir from the refrigerator in advance so that it becomes room temperature. You can even make it slightly warm. To do this, you can warm it by putting it briefly in a bowl of hot water.

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

3. Salt and mix.

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

5. Add oil. As noted above, it is better to use extra virgin olive oil. Or any vegetable oil of the highest grade.

6. Sift the flour and add the mixture to it. Knead the dough if you need to add some more sifted flour. It should turn out pretty steep.

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

8. Roll each part into a big circle.

9. Lubricate the pan with oil. Transfer the base onto it, stretch your arms 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 such a cooking recipe will certainly be tasty. 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 very tasty result. Therefore, be sure to take it to your note.

We will need:

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

Cooking:

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

2. Continuing to mix, add salt, milk and butter. The mass should be homogeneous, while bubbles should not form.

3. Sift the flour and gradually introduce into the liquid component. Stir first with a spoon.

4. Then put the mass on a table sprinkled with flour and knead the steep dough as if on.

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

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

There are other recipes without yeast. You can see them in another 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 the yeast-free, but there are specific ones that apply only to this category.

• yeast can be used both fresh and dry. Although when Italians cook this dish at home, they try to use fresh live yeast.
• if the yeast has been lying for a long time and their shelf life has expired, then they no longer need to be used, there will be no sense from them
• all products must also be fresh
• as a liquid component, you can use water, milk and dairy products. But it is desirable that they be slightly warm. So the fermentation process will be easier and faster, and the dough will rise faster.
• it’s always necessary to add a little sugar to the dough, again to improve the fermentation process
• never put more salt than your prescription. Its excess slows down the fermentation process, and the dough "floats"
• you can add eggs, but without eggs, the base is thinner. This should be considered when cooking.
• it should be infused from 1.5 to 5 to 6 hours
• it should not be very tight, this pizza will be stiff
• aromatic herbs and fresh herbs may be added to it
• you need to knead the finished dough thoroughly and until it starts to move away from the hands
• when forming the base, many Italians do not use a rolling pin. They stretch his arms
• if you are preparing a thin version of the workpiece, then do not overload it with filling
• before putting the filling, grease the base with oil. In this case, the filling will not stick to the base and will not allow it to get wet
• so that the edges of the finished product acquire a pleasant golden hue, they need to be lubricated with oil
• to make it crispy it should be baked at a temperature of 200 -220 degrees
• so that it does not turn out to be excessively dry, it should not be overexposed in the oven

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

Both curvy and thin pizzas are prepared in a yeast way. Let's look at some recipes.

  The easiest yeast dough

We will need:

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

Cooking:

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

2. Add salt to the remaining flour, mix. Slowly add flour to the dough. Knead. If necessary, add more flour. So that the dough does not stick 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 time, knead it, divide it into parts. Put one part in the form, stretching with your hands, create the desired shape. Usually they try to make it thinner in the middle, and thicker, with sides at the edges. It will be convenient to invest stuffing in such a base.

Lubricate the top with olive oil.

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

4. Lubricate with sauce and put the filling. Bake until cooked.

  Tasty 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 milk pizza

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

We will need:

• flour - 500 gr
• milk - 1 cup
• olive oil - 2 tbsp. spoons
• fresh yeast - 10 g (dry 5 - 6 g)
• egg - 2 pcs.
• sugar - 1 tsp
• salt - 0.5 tsp

Cooking:

1. First, prepare the dough. To do this, we will need to have warm milk, which will need to pour the prepared yeast. For the best 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 in a bowl or on a table in the form of a slide. Make a groove in the center in the form of a funnel.

4. Pour dough into it, add salt, olive oil and remaining milk. Mix gently. Then knead.

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

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

7. Put the filling and bake until cooked.

So that the dough does not dry out at the edges, they must be kept minimal and greased with butter. Grease the rest of the base with olive oil, and loan the sauce. Then lay out the filling.

  Gingerbread Pizza Yeast Base

Many products are baked thin, and they have their own fans. But I know people who simply do not recognize such food. They believe that the flour product should be magnificent. And so this recipe is for them.

We will need:

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

Cooking:

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

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

3. Make a recess in the center. In the remaining water, mix the salt and pour into the recess. Add olive oil and shake gently 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 to knead the dough with your hands.

6. Grease a large bowl or pan with oil and put the resulting mass 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 it in shape.

8. Put the filling. Bake until cooked.

  Recipe as in a pizzeria

I want to offer a classic recipe for making dough for Margarita pizza. Perhaps this is the most common 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 g (or 1/3 of a small bag of dry yeast)
• sugar - a pinch
• salt - a pinch
• olive oil - for lubrication

Cooking:

1. First, prepare the 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 dough into it, add salt and half a glass of warm water. Knead.

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

5. Place the finished mass 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 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 famous world chef Jamie Oliver. This recipe is good because you can prepare the dough in advance, freeze it in the freezer, and then use it as needed.

  Puff pastry

In addition to the above recipes, the dough can also be puff, which in turn can also be yeast and yeast-free. People often ask which one is better for this? And there is no single opinion on that question - how many people, so many opinions!

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

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

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

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

Therefore, the yeast option is used to prepare a sweet filling, and yeast-free for savory.

So say the experts. But they often cook without even knowing these features. Since it is difficult to taste to determine which one was used in the preparation.

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

• it should be thawed at room temperature, or in the refrigerator
• in no case do not defrost it in the microwave, otherwise the oil in the layers will melt ahead of time and the baking will not rise, and the dough will lose its structure and will break. And the finished product at the same time will turn out not tasty
• when baking pizza or other products, do not open the oven door and make sure it is tightly closed.
• when baking, it is important to withstand time. If the products are very brown, this will give them a bitter, unpleasant taste.
• pizza should usually be baked on the second level from below so that it is well baked from below and not excessively browned on top

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

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

And to those who cook it today ....

Enjoy your meal!

According to the classic recipe for a 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 talk about test recipes more adapted to our realities.

Don't forget some tips for making dough to help you make pizza delicious.

• Be sure to use premium flour
• Sift flour twice, it will be better saturated with oxygen
• Vegetable oil is best taken olive, use premium, cold pressed
• Use baking soda or a baking powder in the preparation, this will make your dough more elastic, soft, and your pizza will not stain longer if it suddenly was malnourished
• To make the dish more fragrant, you can add Provencal herbs
• Use clean drinking water, if desired, it can be replaced with milk, kefir

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

Roll out or stretch it you need a thin layer to fit your shape

So, for you some yeast-free pizza dough recipes

  A simple recipe for yeast-free pizza dough

Ingredients:

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

How to knead the dough:

Add salt, baking powder to flour, mix

In the flour we make a small depression, pour water

Mix everything, add a spoonful of oil

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

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

  Pizza dough, recipes in milk 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 may be a little more
• 2 tablespoons of olive oil
• 1/2 teaspoon of soda
• 1/3 teaspoon of citric acid

Soda and acid can be replaced with a baking powder

How to knead:

Pour water into the bowl, salt to taste

Sift flour into the water through a sieve

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

Knead the dough with your hands until a homogeneous mass, until it sticks to your hands and become soft, pliable

It will be required:

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

How to knead the dough:

Break the egg into the bowl

Add sugar, salt, mix, pour oil

Pour warm water, stir

Sift flour on a working surface, preferably 2 times

Add baking powder to flour

We make a small deepening and pour in gradually mixing the egg and water mixture

Knead the dough with your hands until smooth.

The dough should turn out elastic and not stick to your hands

  Lightning pizza dough without yeast

Sift flour into the bowl twice

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

Drive the egg into the recess, pour in the 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 another 1 tablespoon of butter, no need to add flour

  Pizza dough without yeast

It is necessary:

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

How to knead:

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

Pour kefir, beat thoroughly

Salt, pepper

Add the sifted flour and stir until smooth.

The dough should turn out like thick sour cream

  Kefir pizza dough without yeast - video recipe

In the preparation of the dough, as you can see, there is nothing complicated, everything is prepared very quickly and the products necessary for the test are always found in the kitchen.

The right base for pizza is just as important as the delicious toppings. For a long time no one has cooked it on a thick yeast dough, as in Soviet times, when the filling was eaten and the edges remained. But even this could not overshadow the love of the Soviet man for this wonderful Italian dish. That is why, we offer you to cook the simplest and fastest pizza dough without yeast and eggs on the water.

From the proposed amounts of ingredients, it is possible to roll a cake 2-3 mm thick onto 1 baking sheet. It bakes very quickly. After 7-10 minutes at a temperature of 200 C, pizza can already be removed from the oven. It is also suitable for making pizza in a pan.

This dough is quite dense, because it does not have baking powder such as soda or yeast, so you can cook from it only a thin base for pizza 3 mm thick no more. It will turn out like pita bread, but the pizza is simply amazing, since the taste of the filling does not clog anything, and much more useful than yeast.

We need (for 1 baking sheet):
   Flour - 2 tbsp.
   Water - 1/2 tbsp.
   Olive or sunflower oil - 3.5 tbsp
   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, then take sunflower.

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

Cover it with a film 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 rolls easily. This time you can do the filling, prepare the sauce or wash the dishes.

After half an hour, it can be rolled out.

Cooking is easy and simple!

The story of pizza is complicated and confusing. The fact is that this dish appeared several millennia ago and today it is difficult to determine which of the peoples belongs to the palm. Indeed, ancient Egyptians, Romans, Persians and Greeks prepared yeast cakes with herbs and vegetables. The form and composition were slightly different, but the principle of preparation was almost the same. It was cooked on hot stones or in 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 in street kitchens. You can order your own pizza at home, but it will be much better and tastier to cook it yourself. Moreover, buying ready-made, we can not be sure that fresh and high-quality products were used for its preparation.

Pizza is food for the poor, so they always tried to make a bigger base 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 heterogeneous, so it is necessary to give it 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 ceases to stick to the hands and becomes pleasant to the touch.

Be sure to add just vegetable oil (olive, sunflower). It makes the dough softer and more elastic. And it helps gluten to stretch better, not tear. Therefore, the air remains 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, arriving home late, order it in delivery. Pizza from the pizzeria is certainly wonderful, but there is nothing better than pizza made independently at home.

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

However, if it is incorrect to prepare the pizza dough, then its whole taste will suffer greatly, despite various additives and components. In general, making pizza dough is easy, especially if you often bake pies.

The dough can be either yeast or fresh. You can also make your pizza either lush or thin. In this article, we will look at a few simple and common pizza dough recipes.

Fast and tasty pizza dough - recipes like in a pizzeria

To get started, consider how to make pizza dough using yeast. Moreover, yeast can be taken both dry and live. In addition to yeast, we will 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 begin by dissolving yeast in water (preferably warm) and salt.

Now add the olive oil. It will give the test elasticity and softness.

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

After ka got a homogeneous thick mass, put it on the board and carefully wrinkle with your hands for about 20 minutes.

Got it? Take a knife and cut the dough into the required size pieces.

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

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

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, not even dry. In this case, you can make a yeast-free dough. It cooks much faster, and the taste does not suffer at all from this.

To prepare a 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 warmed milk into beaten eggs and mix.

Now add some vegetable oil.

Ready egg mixture is poured into flour and mix.

After that, we cram the dough with your hands until you get a homogeneous test mass.

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

Quick Kefir Pizza Dough

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

Preparing everything is 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 as in a pizzeria

For lovers of pizza made in specialized pizzerias, an option of just such a test is offered. It is prepared on yeast that is used dry.

We take the following products:

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

We brew dry yeast in warm water. Add 2 tablespoons of flour here. So we cooked the dough. Leave it to rise for 10 minutes.

When the dough rises, add vegetable oil and salt. Pouring 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 for lifting.

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

We 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 about five minutes, the oven must be heated to the maximum.

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

If you do not have the opportunity to cook pizza in the oven, it does not matter. This can be done in a 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 the eggs into a bowl and mix them with sour cream and mayonnaise.

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

We spread the finished dough on all surfaces of the pan

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

We close the pan with a lid and start frying.

We fry on 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 it can be removed from the heat.

Pizza is ready - Bon appetit!

Pizza is a megapopular pastry, a dish of originally Italian origin, now beloved in many countries of the world.

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

Maybe this will be a revelation for any of the quite skillful home-cooks, 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 made on fresh yeast dough. There should not be any other ingredients in the dough for real pizza, you can only add a pinch of salt. Let's find out how to make pizza dough on water.

We will need: high-quality flour (best whole grain wallpaper or spelled) and olive oil.

Quick pizza dough without yeast on the water - southern option

Ingredients:

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

Cooking

You can make pizza dough without yeast on tap water or mineral water. In this case, it is better to use slightly carbonated table mineral water.

Sift the flour, add oil and a pinch of salt. Add a little water, knead the dough. We mix so that there are no lumps, it is better to grease hands with oil or a mixer with a spiral nozzle, if we work with a large volume. The finished dough ceases to stick to the hands and work surfaces, then roll it into a lump and leave it to “rest” for about 20 minutes, after which you can knead it and roll flat cakes. Just roll out a round or rectangular shape of the substrate with a rolling pin. The preferred thickness of the yeast-free dough substrate is about 0.3 cm.

Next, put the pizza on a greased baking sheet or a special ceramic “stone” (you can buy in household appliances stores). Coat the substrate (tomato paste, slightly diluted with water, slightly seasoned with spices), sprinkle with grated cheese, spread the rest of the sliced \u200b\u200bproducts that you decide to use as. We bake pizza and sprinkle with grated cheese again hot. Decorate with sprigs of greenery. Cut and serve. Since the backing of yeast-free dough, be sure to eat everything warm.

Yeast Pizza Dough on the Water - Northern Option

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

Ingredients:

Cooking

We grow yeast in water, add salt (if necessary, to make the dough fit faster, add 1 teaspoon of sugar, but not more). Be sure to sift the flour and, gradually adding the yeast solution and oil, knead the dough. Cover with a clean towel and place for half an hour in a warm place. We knead the dough, lightly mix it with greased hands and you can roll out the pizza backing. The preferred thickness is about 0.5 cm. Next, lay on the substrate sliced \u200b\u200bcomponents of the filling and bake. This pizza will turn out with a slightly more lush substrate, it is tasty and cooled.