I wonder why this happens: you try one pizza and can’t tear yourself away, but when you eat a piece of another, it’s not at all as if there’s something missing in it. What really is the secret of delicious pizza? Do you think in the filling? You are wrong, it’s all about the test and only about it. To make the pizza truly tasty, you need to properly prepare the dough, which can be varied in its recipe, but it is this dough that will influence the final result of the dish you prepare.
The simplest version of the dough is without yeast. It is without their presence that the dough turns out thin and crispy. By the way, this is exactly the recipe that Italians use. Any housewife can prepare pizza dough without yeast at home without any problems. The main advantage of this pizza dough is that it bakes much faster than yeast dough, which means it will take you much less time to prepare the pizza than usual.
It can be simple unleavened, with sour cream, butter or with the addition of cottage cheese. Pizza dough with sour cream turns out tender and crumbly, and with the addition of cottage cheese it turns out soft and airy. You can also prepare pizza dough without yeast using kefir, beer or mineral water. Each type of pizza dough has its own individual taste. Arguing about which dough is better is just a waste of time. It is much easier to prepare each of the dough recipes we offer in turn and choose the one that suits your taste and liking.
Pizza dough with milk “For Italian pizza”
Ingredients:
2 stacks wheat flour,
2 eggs
½ cup warm milk,
2 tbsp. vegetable oil,
1 tsp salt.
Preparation:
Mix flour and salt in a bowl. In a separate bowl, mix eggs, milk and vegetable oil until smooth. Gradually, in small portions, stirring constantly, pour the egg-milk mixture into the flour. The flour should completely absorb the liquid and you should end up with a homogeneous sticky mass. Start kneading this mass with your hands, periodically sprinkling it and your hands with flour. The dough will be soft, elastic and smooth. Roll it into a ball, wrap it in a damp towel and leave for 15 minutes. When the time is up, sprinkle the table with flour and roll out the dough as thin as possible.
Pizza dough with olive oil
Ingredients:
2 stacks sifted flour,
½ cup boiled, lukewarm water,
4 tbsp olive oil,
1 tbsp. baking powder for dough,
1 tsp sea salt.
Preparation:
Add salt and baking powder to the sifted flour and mix. Then pour in water first, then olive oil. Knead the dough for 10 minutes until elastic. Roll the finished dough into a ball. Separate the amount of dough you need from it and stretch it on the table with your hands to the required size, and then transfer it to a baking sheet.
Fresh dough with mineral water
Ingredients:
3 stacks sifted flour,
1 stack mineral water,
1 tbsp. Sahara,
½ tsp. soda,
½ tsp. salt.
Preparation:
Combine all dry ingredients right on the kitchen counter: flour, salt, sugar and soda. Make a slide with a small hole in it and, while stirring, add water in portions. Knead elastic dough. Next, tear off a piece of the size you need from the finished dough and, rolling it out on a floured surface, transfer it to a mold or onto a baking sheet and spread out the filling.
Pizza dough without yeast and eggs
Ingredients:
1.5 stack. flour,
½ cup low-fat kefir,
⅓ stack. olive or any other vegetable oil,
2 tbsp. Sahara,
1 tsp salt,
½ tsp. soda
Preparation:
Mix kefir with soda and leave for 10 minutes. Sift the flour. Add vegetable oil, salt, sugar to kefir and soda and mix. After this, begin, constantly kneading, gradually introducing flour into the dough. This must be done until the dough begins to stick well from your hands; it should be soft and elastic. After the dough is kneaded, cover it with cling film and place it in the refrigerator for 30 minutes.
Pizza dough without yeast using whey
Ingredients:
4 stacks flour,
1 stack whey,
3 tbsp. vegetable oil,
1 tsp salt,
½ tsp. soda
Preparation:
Pour the whey into a deep bowl, add 1 cup. flour, salt and soda and mix well until smooth. Then add vegetable oil and mix again. After this, add the rest of the flour in small portions, carefully mixing each new portion. Gradually you will get a well-stretched dough. Divide it into parts. Lubricating your hands with oil, stretch the piece of dough you need into a circle shape directly on a roasting pan or baking sheet, and put the remaining parts of the dough in the freezer until the next time.
Beer pizza dough
Ingredients:
1.5 stack. flour,
280 ml beer,
2 pinches of salt.
Preparation:
Mix flour and beer and salt the resulting dough. Cover it with a towel and leave for 30 minutes in a dry and warm place. Then knead it a little with your hands and leave it for 15 minutes again. The dough should not be very thick.
Pizza dough with sour cream
Ingredients:
flour - how much dough will take,
2 eggs
3 tbsp. sour cream,
150 g margarine,
1 tsp Sahara,
½ tsp. soda,
salt - to taste.
Preparation:
In a separate container, beat eggs with salt and sugar, add sour cream and soda to them and mix. Add melted margarine to the egg mixture and mix everything thoroughly again. Then slowly add flour to the total mass and knead into an elastic dough. Cover it with a towel and leave for 10 minutes. Then roll out the dough so that it turns into a shortbread.
Pizza dough with baking powder
Ingredients:
300 g flour,
100 ml water,
4 tbsp vegetable oil,
1 tsp baking powder for dough,
½ tsp. salt.
Preparation:
Sift the flour 2-3 times. After this, mix the flour with baking powder and salt, pour in vegetable oil and water, which is best added in small portions - 2-3 tbsp. Knead the dough until it no longer sticks to your hands. Roll the finished dough into a ball, cover with a napkin and leave for 1.5 hours.
Dough with sour cream and mayonnaise
Ingredients:
2 stacks flour,
5 tbsp. sour cream,
5 tbsp. low-fat mayonnaise,
1 egg.
Preparation:
Mix egg, sour cream and mayonnaise in a mixer. Then gradually add flour and do not stop kneading. The dough should eventually resemble thick sour cream. Carefully and evenly pour it into an even layer into a greased deep pan. After that, having distributed the filling, you can cook the pizza in a frying pan.
Without yeast dough for pizza with melted butter
Ingredients:
2 stacks flour,
½ cup ghee,
1 egg,
1 tsp Sahara,
1 tsp baking powder for dough.
Preparation:
Heat ghee, stir salt and sugar in it. Then add baking powder, separately beaten egg and mix well. After this, add the sifted flour in parts and knead until a fairly soft dough is obtained. Cover the finished dough with a linen napkin moistened with water for literally 10 minutes and leave for a while. Next, roll it out, dusting it with flour.
Pizza dough without yeast on yogurt
Ingredients:
8 tbsp. flour,
1 egg,
100 g softened margarine,
100 g natural yogurt,
½ tsp. soda
Preparation:
Dissolve baking soda in yogurt. Add egg, margarine and flour to the prepared mixture. Stir the resulting mass using a mixer. If the dough turns out too liquid, add more flour. Place the finished dough in the refrigerator for 30 minutes. Sift a little flour onto a board, place the dough on it and roll it in a little flour (this will prevent the dough from sticking to your hands while rolling it out). Shape the dough into the desired shape.
Pizza dough with mayonnaise and kefir without yeast
Ingredients:
2 stacks flour,
300 ml kefir,
2 tbsp. mayonnaise,
½ tsp. soda,
½ tsp. salt.
Preparation:
Beat the egg into the prepared container, add salt and soda to it, mix the resulting mixture well until smooth. Next, add kefir and mayonnaise. Slowly add the sifted flour. The finished dough should have a consistency similar to pancake batter - not too thick and not too runny. Once you have the dough at the desired consistency, place it in a baking pan so that it is smooth and without any lumps. Place the filling.
Kefir dough
Ingredients:
500 g flour,
1 egg,
100 ml kefir,
20 g vegetable oil,
1 tsp soda,
a pinch of salt.
Preparation:
Mix half the flour with salt. Beat the eggs into a thin foam and pour into the dough. Add 10 ml of vegetable oil there, add flour and knead the dough. Add remaining vegetable oil if necessary. If the dough turns out liquid, add a little more flour. Let the finished dough rest for 15-20 minutes before rolling out. To prevent the dough from sticking to your hands when rolling, grease them with vegetable oil.
Pizza dough without yeast with cognac and butter
Ingredients:
500 g flour,
150 ml kefir,
10 g butter,
2 tbsp. cognac,
1 tbsp. Sahara,
1 tsp soda,
½ tsp. salt.
Preparation:
Sift the flour into a large bowl, folding it into mounds. Make a small depression in it, put softened margarine, then add sugar, soda, salt and pour in cognac. Knead a homogeneous dough, shape it into a ball and leave it like that for 1 hour. Then knead and roll out again.
Dough “Like in a pizzeria”
Ingredients:
2 stacks flour,
2 eggs
2 tbsp. vegetable oil (olive oil is possible),
⅓ tsp soda,
salt.
Preparation:
Break the eggs into a bowl, add salt and beat. In a separate container, mix sour cream with soda, add to beaten eggs and mix well. Then add flour and vegetable oil and knead the dough, it should look like thick sour cream. Let the finished dough rest for 20 minutes. After the time has passed, start forming the pizza, having previously greased your hands and baking sheet with vegetable oil.
Dough “Easy as Easy”
Ingredients:
4 tbsp flour,
1 egg,
2 tbsp. mayonnaise,
¼ tsp. soda
Preparation:
Mix mayonnaise and egg until smooth. Add flour and soda to it and knead the dough. Form the resulting dough into a ball and roll it out into a flat cake 2 mm thick (it sticks a little to your hands, but you can still roll it out). Bake in the oven at 180ºC for 10 minutes. The pizza will be thin with a golden brown crust.
Curd dough for pizza
Ingredients:
1 stack flour,
125 g low-fat cottage cheese,
3 tbsp. olive oil,
1 egg,
1 tsp salt.
Preparation:
Add egg, salt, vegetable oil to the cottage cheese and mix well with a mixer. Sift flour onto the resulting mass and knead the dough until it becomes elastic. Then roll it out and place it on a baking sheet. Bake for 10 minutes, then add the prepared toppings and bake the pizza until done.
Puff pastry for pizza without yeast
Ingredients:
2 stacks flour,
¼ cup water,
200 g butter,
1 tsp Sahara,
a pinch of salt
citric acid - to taste.
Preparation:
Put the butter into the flour and, mixing it with the flour, chop it into small pieces. Then add the remaining ingredients to this mixture and mix well. Roll out the finished dough, fold it several times and place it in the refrigerator to cool. After a while, take it out and start making pizza.
Chopped puff pastry for pizza
Ingredients:
2 stacks flour,
150 ml water,
300 g butter or margarine,
1 egg,
1 tsp lemon juice,
½ tsp. salt.
Preparation:
Sift the flour, add chilled butter, cut into small pieces, and chop finely with a knife. Make a well in the flour and butter, pour salted water into it, add the egg, lemon juice and quickly knead the dough. Roll the finished dough into a ball, cover with a napkin and put in a cool place. Before baking, roll out the dough 2-3 times and fold into 3-4 layers.
Pizza dough recipe from D. Oliver
Ingredients:
3 tbsp. flour,
3 tbsp. mayonnaise,
a pinch of salt with a drop of vinegar.
Preparation:
Combine all ingredients and knead the dough. It should have a consistency similar to pancake batter. Bake the resulting pizza base for 10 minutes, and then put the filling on it and cook for another 10 minutes.
Pizza dough with basil and black pepper
Ingredients:
2 stacks flour,
⅓ stack. vegetable oil,
⅔ stack. milk,
2 tsp baking powder,
a pinch of salt, basil and ground black pepper.
Preparation:
Mix all ingredients in a bowl with your hands until smooth (the dough should be elastic and slightly tight). Roll out the finished dough and prick it in several places with a fork. Use the toppings of your choice to make pizza.
Try, experiment, and you will certainly be able to not only appreciate pizza dough without yeast, but also prepare your own absolutely irresistible pizza.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Probably almost everyone loves pizza. Of course, there are plenty of pizzerias and cafes where you can enjoy this ready-made dish. You can also prepare this simple but very tasty meal at home. Now we will tell you the recipes instant cooking pizza dough.
Quick yeast pizza dough
Ingredients:
- wheat flour – 400 g;
- water at a temperature of about 45°C – 1 glass;
- dry yeast - 2.5 teaspoons;
- olive oil – 30 ml;
- salt - a pinch.
Preparation
Combine warm water, yeast, sugar and leave until the yeast dissolves. Pour in olive oil, add salt, flour (preferably sifted) and mix. Leave the dough alone for 10 minutes. After this, distribute it on a baking sheet with hands previously moistened with olive oil. If desired, this dough can be sprinkled with seasonings such as thyme and basil. That's it, the dough is completely prepared. You can put the filling on it and place it in a room heated to 220°C for 20 minutes.
Quick yeast-free pizza dough
Ingredients:
- kefir – 250 g;
- chicken eggs (large) – 2 pcs.;
- wheat flour – 350 g;
- olive oil – 40 ml;
- baking soda – ¼ teaspoon;
- salt – ¼ teaspoon.
Preparation
Place kefir in a bowl, add soda slaked with vinegar into it. Add the eggs beaten with salt and mix the resulting mixture well. Add flour little by little, add olive oil and mix. Pour it onto a greased baking sheet, and place the filling on top.
Delicious quick pizza dough
Ingredients:
- warm water – 70 ml;
- flour – 1 glass;
- dry yeast – 1 teaspoon;
- salt - a pinch;
- honey – 1 teaspoon;
- vegetable oil – 10 ml.
Preparation
Dissolve honey in warm water, add dry yeast, let the mixture stand in a warm place so that the yeast “comes to life”. This will take 5 minutes. Now sift the flour, add vegetable oil and salt. Mix the dough. It turns out soft and elastic. Let it sit warm for 5 minutes. After this, you can roll out the dough and begin.
Quick pizza with puff pastry
Ingredients:
- wheat flour – 2 cups;
- little creamy – 280 g;
- water – ¾ cup;
- freshly squeezed lemon juice – 5 ml;
- eggs – 1 pc.;
- salt.
Preparation
Sift the flour, put the chilled butter in the center and chop it finely with the flour. Now make a hole in the flour, chopped with butter. Pour salted water into it, add an egg, lemon juice and quickly knead the dough. Roll it into a ball, cover it with a napkin and put it in a cold place for 2 hours. And just before baking, roll out the dough 2-3 times and fold it into 4 layers.
Quick pizza dough recipe
Ingredients:
- wheat flour – 125 g;
- soda – ¼ teaspoon;
- mayonnaise – 2 tbsp. spoons;
- chicken egg(large) – 1 pc.
Preparation
Mix the egg with mayonnaise until smooth. Add flour and soda to it. We form a ball and roll it out into a flat cake about 2-3 mm thick. You should get a blank for a mold with a diameter of 30 cm. This blank will make a thin pizza with a crust. And if you want the finished dough to be softer, then you need to make the dough thicker. Place the filling on the dough and bake the pizza at 175°C for about 10 minutes.
Quick preparation of pizza dough
Ingredients:
Pizza is a dish that is equally loved by both adults and children. The filling for it can be prepared from almost any leftover food in the refrigerator - a piece of cheese, a couple of slices of sausage, sausages, tomatoes, pickles, olives, onions, etc. But the pizza dough is kneaded strictly according to the chosen recipe. The taste of the finished treat primarily depends on it.
The huge number of pizzerias in every city suggests how popular the dish is, but not every housewife knows how to approach the dough for such baking. In fact, it is prepared quite simply from the following products: 480 g flour, 1 tsp. salt, 310 ml of clean drinking water, 2 tsp. quick yeast, 3-4 tbsp. olive oil.
- Dry yeast is poured into the flour, water and oil are added. It is advisable that the products are not cold.
- From these ingredients, a soft dough is kneaded, covered with film and placed in a warm place for 40-50 minutes.
- Next, you can begin to form the base of the dish.
From the specified number of components you will get three bases with a diameter of about 33 cm.
Cooking without adding yeast
Even if the cook doesn’t have yeast on hand, this won’t stop him from delighting his family with a juicy, aromatic pizza. Other ingredients will be used: 420 g of flour, a pinch of fine salt, 45 g of creamy margarine, 110 ml of ice water, a pinch of sugar.
- First, the flour is sifted onto the table in the form of a low slide.
- A depression is made in its center into which salty water is poured. cold water. The ingredients are carefully mixed with a knife. The result should be a homogeneous steep mass.
- After 1.5 hours of rest under a towel in the cold, the dough is removed, rolled out and pieces of margarine are placed in the middle.
- The mass is pinched together like an envelope, sprinkled with flour and rolled out thinly (seam side down).
- After folding the dough three times, it is rolled out well again with a rolling pin.
- The folding and rolling procedure is repeated again.
- After another 1 hour in the cold, the mass is ready for making pizza.
This yeast-free pizza dough will allow you to prepare a thin, crispy treat with any topping.
On kefir
The simplest dough is prepared very quickly. This is facilitated by the joint work of yeast and lactic acid bacteria from kefir. Besides dairy product(130 ml), take: ½ small spoon of quick yeast, a pinch of salt, 200-220 g of flour, 6-7 g of granulated sugar.
- Kefir is slightly heated, all the dry ingredients are poured into it (only 1/3 of the flour).
- After thoroughly mixing with a whisk, the mass should stand until obvious bubbles appear on its surface.
- Next, you can add the remaining flour and start kneading the kefir pizza dough.
- As a result, it should easily lag behind your fingers.
The dough rises well, so to make a thin pizza, you need to roll it out as carefully as possible.
Yeast pizza dough
This dough will infuse for at least 1.5-2 hours, so you need to knead it in advance. To do this, you should prepare the following products: 520 g of wheat flour, 2 tbsp. salt, 320 ml drinking water, ½ tbsp. quick yeast, 1 tsp. granulated sugar.
- Approximately 90 ml is poured from the heated water, in which the yeast and sugar are dissolved. Under cling film The dough will rise for a few minutes. When the mixture bubbles, you can continue working with it.
- The flour is sifted a couple of times, salted and poured into the yeast mixture.
- After thorough kneading, you should get an elastic dough that easily comes off your fingers. If necessary, you can add more flour or liquid.
- In a warm place, the mass is infused for at least 1.5 hours. After kneading, you can turn it into a pizza base.
You can store this yeast dough in the freezer for a long time.
Lenten option on water
The main secret of the mass under discussion lies in its thorough long-term mixing. You'll have to do a lot of manual work. The recipe uses: 120 ml of boiled chilled water, 1.5 tbsp. flour, 4-5 tbsp. olive oil, salt.
- It is very important to thoroughly sift the flour into a wide bowl. It is advisable to do this a couple of times.
- Add a pinch of salt to the sifted flour, ground black pepper if desired, as well as water and oil.
- First, the mass is kneaded with a spoon, then it is laid out on the table and thoroughly kneaded with your hands. This should be done for at least 10-12 minutes.
- The resulting dough is rolled into a “bun”, wrapped in cling film and refrigerated for 45-55 minutes.
To prepare the pizza, the mass is rolled out to a thickness of approximately 5-7 mm, brushed with the chosen sauce and sprinkled with toppings.
Thin dough for Italian pizza
This kind of dough is especially popular among chefs. After all, it allows you to prepare a treat like in the most famous pizzerias in Italy. The recipe includes: about 4 tbsp. white flour, 2.5 small spoons of quick yeast, 1.5 tbsp. drinking water, a pinch of granulated sugar, 1.5 tbsp. quality olive oil, a pinch of fine salt.
- At the first stage, the water is heated, sugar and yeast are dissolved in it. Next, you need to let the components wake up and start working. This will take 5-7 minutes.
- While the dough is being prepared, olive oil, salt, and sifted flour are mixed in a separate bowl. Already at this stage you can add a pinch of oregano.
- Both masses are combined and mixed.
- The result will be a thick, non-sticky dough, which, after greasing with olive oil under cling film, will infuse for about 1.5 hours next to a heat source.
The filling and sauce are laid out on the rolled out thin dough, and the treat is baked in the oven until cooked.
How to cook with milk?
With a milk base, pizza always turns out very filling. It’s great if you can take a homemade product. But store-bought milk is fine (1 glass). In addition to this, the following will be used: raw egg, 1/3 tsp. baking soda, 12-14 tbsp. wheat flour, 1 small spoon of salt.
- Beat the egg well with salt. A stable foam should appear on the surface of the mass. You can use a mixer or a special blender attachment for this.
- Next, milk is added to the mixture room temperature And baking soda. There is no need to extinguish the latter.
- After thoroughly kneading, the dough will need to rest for a while. 12-15 minutes is enough.
- At this time, you can prepare the filling, for example, chop tomatoes and pickled cucumbers, fry champignons with onions, chop smoked sausages, grate the cheese.
- The baking dish is greased with any oil or fat, the dough is poured into it, and the selected additives are laid out on top.
- The food will be baked for only 15-20 minutes in a hot oven (at 200-220 degrees).
Before adding the filling, you should grease the resulting quick pizza dough with ketchup with Provençal herbs or any other favorite sauce.
Fluffy pizza dough
A fluffy version of the dough allows you to prepare the so-called “American” pizza. It turns out thick, satisfying and appetizing. Absolutely any filling will suit this dish. And for the test you need to prepare: 320 ml of clean drinking water, 1 tsp. sugar, 440 g of premium white wheat flour, 2 small spoons of quick yeast, a pinch of salt and the same amount corn starch, 30 ml olive oil. How to make pizza dough fluffy is described in detail below.
- It is best to use available kitchen equipment during the kneading process. For example, a mixer, food processor or blender with a special attachment. This will make the housewife's work much easier.
- Warm (but not hot!) drinking water is sweetened and combined with yeast. The resulting mixture is left for several minutes.
- In a deep bowl, mix olive oil, salt and all the flour (pre-sifted).
- The two masses are combined and mixed well. Depending on the quality of the flour, you may need a little more of this ingredient. The main thing is that the dough comes out elastic and quite soft.
- The mass should lie in a warm place for about 2 hours until it significantly increases in size.
Crispy and tasty recipe with dry yeast
This is another Italian recipe. Most likely, immediately after the first test it will go straight to the hostess’s cookbook. The recipe includes: 460 g 1st grade flour, 12 g salt, 4 g quick yeast, 40 ml extra virgin olive oil, 1 tsp. granulated sugar, 330 ml of warm drinking water.
- The ideal temperature for the liquid used is 30-40 degrees. In hotter liquids, yeast often dies. Salt and olive oil are mixed in water.
- The flour is sifted into a wide bowl, combined with quick yeast and granulated sugar. After thorough mixing, the dry ingredients are laid out in a mound, and heated water with oil and salt is poured into the center.
- Mix the two types of components by hand until smooth. In a container generously dusted with flour, the dough is covered with film and placed in a warm place to proof. To do this, you can send it to an unheated oven with the light on.
- When the mass has approximately doubled, it’s time to roll out the pizza dough.
It is important not to forget to make low sides on the base so that the sauce and filling do not leak out.
Puff yeast dough
Pizza made from puff pastry is especially tasty - crispy, thin, tender. And it is prepared very simply, using the following ingredients: raw egg, 2 tbsp. white flour, 1/3 tsp. salt, half a standard stick of butter, 1 tbsp. granulated sugar, 1.5 tbsp. cow's milk, 25 g fresh yeast.
- To begin with, fresh yeast, previously removed from the refrigerator, is diluted in slightly warmed milk.
- Sugar is poured into the resulting mixture, an egg is poured, and salt is added.
- The flour is carefully sifted through a sieve. You may need to repeat this procedure several times.
- The flour is sent to the milk mixture.
- The dough is kneaded first with a spoon, then with your hands.
- Lastly, liquid butter is sent into it.
- The mass, kneaded until smooth, is left warm for 2.5-3 hours. During this time, it should increase significantly in volume.
- The risen dough is divided into 3 parts. Both are rolled out and stacked on top of each other. The layer is folded 4 times. Again you need to roll it out and divide it into three pieces. The procedure is repeated at least 4-5 times.
I offer you the recipe for the simplest DIY pizza with photo that I know. It turns out very, very tasty pizza easily and simply! And it’s inexpensive - I don’t understand at all why delivery of a large pizza is offered for 1500-2000 rubles, if homemade pizza costs 200-250 rubles even after the price has risen) Although, of course, it all depends on the filling - I make pizza from what I have it lying around in the refrigerator, which means I don’t buy anything special at all. If you don't have necessary products- then I recommend the online service instamart.ru, they have fast delivery.
So what is required for making yeast pizza in the oven:
Ingredients for yeast pizza dough:
—1 egg
-Glass of water
-4 mugs of flour
-Half a teaspoon of salt
-A packet of instant yeast
-A little butter for the baking sheet
For filling - whatever you want)
For the pizza topping:
The filling can be made from anything: add mushrooms, sausage, olives...
I have in the refrigerator laying around:
3 sausages
onion
cheese
boiled eggs
2 tomatoes
Mayonnaise and ketchup.
Oh yes - for those who watch their figure, go on diets and monitor the benefits of food - you will have to forget about it for the evening)
According to my ingredients, homemade pizza turns out to be large, 12 good-sized pieces. Enough for a big company!!!
How to make pizza dough simple recipe:
Take an egg, beat with a fork, add a glass of warm water (I take room water - boiled - and add a drop of hot water). Stir with a fork until completely smooth. Add half a teaspoon of salt. The dough will be quite bland, you can add more salt.
Mix flour with instant yeast. I had a package of yeast that said “for 1 kg of flour.” I'm lazy, so I poured half a packet of flour into a mug, mixed it with my finger, and added it to the egg and water. Then also the remaining half of the package. And she began to stir the dough.
All you have to do is knead the dough well! Then put it in a warm place - I put it closer to the stove. And get busy with the filling! The dough will rise at this time.
I chopped, as you can see in the photo, what I had - a little onion (a third), 3 eggs (one is enough, but I like it with three), sausages, tomatoes.
How to make pizza:
Sprinkle the table with flour and the rolling pin too.
Roll out a large pancake the size of your baking sheet. Or a little more - fold the edges. From these proportions, the dough comes out onto a large pizza pan with an average thickness of dough (see in the photo below, the dough will still rise in the oven from the thickness of the rolled out one)
Grease a baking sheet with a piece of butter. Pizza for sunflower oil I don't like it.
Transfer pizza dough to baking sheet. I place a rolling pin on the dough in the middle, bend one edge of the dough onto it from above, then from below, quickly transfer it and straighten it. If the dough is sticky, sprinkle it with flour first, it will be easier to handle.
Grease the dough with mayonnaise and ketchup. If you have a lot of cheese, you can grate a layer of cheese onto the dough - it will be tastier.
Spread this nasty thing with a spoon)
Pour on top, evenly distributing pizza, onions, eggs, and sausages throughout the dough.
Place the tomatoes. You can sprinkle the tomatoes with ground black pepper. If you like it, add greens. And a little more mayonnaise and ketchup.
Grate the cheese on top of this whole mess using a coarse grater. I have two different pieces lying around - it will be even tastier)
Fold over the edges. To prevent them from rising too much later, press with a fork around the perimeter. If you're not too lazy, you can melt a piece of butter in the microwave and brush the edges with a silicone culinary brush (I bought it for 14 rubles in Auchan). This will give a golden brown crust.
Place in the oven (I do it cold). I bake pizza at 200 degrees for 10 minutes! That is, the pizza bakes quickly! But I have a good new oven - it has a “pizza” mode - 15 minutes, 5 minutes it heats up to 200 degrees and bakes for 10 minutes. Previously in the old-old gas oven I was baking homemade pizza about 40 minutes at the maximum temperature, which was not determined there)
That's it! Simple and tasty - pizza recipe for a quick fix! Bon appetit) Even more recipes
For quite a long time I tried to achieve the perfect pizza dough so that it works thin and crispy like in a real Italian pizzeria. And finally, it seems to me, I have found the right recipe. Dough It’s quite simple to make; don’t be alarmed by the presence of yeast in the ingredients, because... This is a straight yeast dough, and it’s quite difficult to do anything wrong here, all the ingredients are simply mixed.
As with all recipes Italian cuisine, the key to success ideal pizza bases- quality ingredients. Take a clean one drinking water, no need to use chlorinated tap water, take high-quality premium flour, and, of course, I would not replace olive oil with sunflower oil. But, as always, the final decision is up to you, I only advise how to do it better, in my opinion.
From the specified amount of ingredients you get 3 pizza bases, each with a diameter of approximately 30-32 cm, this is simply the maximum size that fits on my baking sheet. If you only need one base, divide all the ingredients by 3; if you need two, remember your school math lessons. You can store it in the freezer, but it tastes much better fresh.
Ingredients
- water 250 ml
- flour 500 g
- live yeast 25 g (or 7 g dry)
- olive oil 20 g
- sugar 5 g (1/2 teaspoon)
- salt 5 g (1/2 teaspoon)
Preparation
Pour slightly warm water (about 30°C) into a large, wide container in which it will be convenient to knead the dough. The water should not be cold, but it should not be hot either, because at 50°C yeast stops its activity. Place the yeast in the water and stir until it is completely dissolved. 
Add sugar and salt. 
Pour in the olive oil and stir until the salt and sugar are completely dissolved. 
We sift the flour through a sieve; this will not only help avoid unnecessary impurities getting into the dough, but will also enrich the flour with oxygen, which will undoubtedly improve our dough. Also, be careful, you may need a little more or a little less amount of flour than indicated in the ingredients, unfortunately, it’s impossible to say for sure here, because... different flours have different properties. If it helps someone, I use “Predportovaya” flour (possibly sold only in St. Petersburg) or “Makfa” flour, and put exactly 500 g. 
Now the most important thing is to knead our dough well. This usually takes about 10 minutes. As a result, the dough should completely stop sticking to your hands and bowl, but remain soft and elastic. If you have been kneading for quite a long time, and the dough still sticks strongly to your hands, you may need to add a little more flour; if, on the contrary, the dough has become very stiff, add a little water and knead well again. 
This is what a well-kneaded dough looks like. 
Now we divide the dough into three equal parts, if you have scales, weigh them, for me each part weighs about 270 g, one part is one pizza base. Roll each part into a ball, put it in a plastic bag and leave in a warm place for half an hour. If you don’t plan to make 3 pizzas at once, then put the dough you don’t need now in the refrigerator, it will rise there too, but not so quickly. During this time, you can make and prepare the remaining ingredients for your pizza. 
After half an hour, we take the dough out of the bag; it has increased slightly in volume. I usually roll out the dough on parchment paper sprinkled with flour, and bake on it, because... It is very difficult to transfer the rather thinly rolled dough onto a baking sheet so that it does not deform; for this you need a special large pizza shovel, like in pizzerias, but I don’t have one.
Now a little more about rolling out the dough. Of course, the Italians will tell you that pizza dough should never be rolled out with a rolling pin, it must be stretched with your hands without touching the edges of the dough, this is how the edge of the pizza is formed. You also need to turn the dough in your hands in different ways, twist it, including over your head, and then, of course, it will turn out perfect. If you want to try stretching the dough with your hands, give it a try. I experimented with this a lot and realized that in order to efficiently stretch the dough to such a size with your hands so that it is uniform in thickness, you need to do this every day several times a day, working in a pizzeria. If you are good at this, you are a pizza master, but for me it takes too much time, and the result is not ideal. That's why I roll out the dough with a rolling pin, but let's not tell the Italians about this. 
So, sprinkle the parchment with a little flour. 
Roll out the dough to a thickness of 2-3 mm, trying to ensure that it is rolled out evenly and has a round shape. If you can’t roll out an even circle, place a large plate or dish and simply cut off any bumps along it. But I don’t like to do this, because it’s not clear where to put the scraps and where to get a plate of such large sizes. So we're just trying to roll out an even circle - it's not very difficult. 
For my baking sheet, I roll out a circle of 34-36 cm. We bend the edges 2-3 cm inward and seal them well so that they do not come off during baking - this is how we will make sides for our pizza, I spotted this method in one of the pizzerias. As a result, we get a pizza with a diameter of 30-32 cm. 
Place the sauce you like on the base (you can make it according to this recipe). 
Distribute the sauce evenly over the base. You can drizzle a little olive oil on top. 
Together with the parchment, transfer the dough to a baking sheet. Preheat the oven to maximum temperature (250-270°C), bake for 5-10 minutes until it is well browned on the bottom.
We bake the crust separately to ensure that the dough is crispy and well baked. After all, if we put the filling on the raw dough and put it in the oven, the cheese will already begin to burn, but the dough will not yet be fried to a crispy crust. Also, the sauce will remain liquid inside, and the topping may slide off the finished pizza, but we don’t want that, do we? If you still doubt that the pizza base needs to be baked in advance, remember that pizzas are baked in ovens at 350-400°C, and no oven will give us such a temperature, so we have to get out.
Place the ingredients on the baked base, according to your wishes or recipe, and bake, now on the upper level of the oven. So there you have it, the perfect base for your perfect pizza! Using this base you can prepare, or any other to your taste. 
