How to make delicious pizza dough quickly. homemade pizza

In the morning, a hot pizza with a cheese crust will delight your husband when he comes out of the shower (you just need to know the recipe for quick pizza dough - and now you, like the most skilled sorceress, are ready to conjure a delicious breakfast!). At lunch, your colleagues will delight in a hearty “Marinara” or a classic “Margherita”, which you will share with everyone working with you in the same office (homemade pizza with thick fluffy dough tastes great after heating in the microwave!). In the evening, the family will appreciate pizza on the most common yeast dough - with a glass of tart red wine, light French comedy and a warm homely atmosphere.

A party for friends, a children's birthday, a business lunch between trainings, a meeting with girlfriends, a picnic in nature - pizza is appropriate everywhere, desired and needed everywhere.

Surely you have your own proven recipe for pizza dough, which you use year after year: it doesn’t let you down, suits you completely and doesn’t force you to go online before every meal preparation to find something suitable. Of course, in this case, you are unlikely to be interested in any other option - and yet... don’t pass by! A new recipe is always a chance to gain useful experience and write down an even more successful way of preparing a familiar dish in your personal cookbook.

Not many people realize that the secret to delicious pizza lies in a successful dough. You can experiment with toppings for a long time, you can replace some components with others, endlessly select the perfect tomato sauce, buy only the best cheeses, but if the base is tasteless, you will never get a delicious pizza.

Let's talk about pizza dough?

The most common yeast dough for thin pizza

A classic of the genre, which in one interpretation or another is presented in all textbooks on Italian cuisine, which is used by chefs in famous restaurants and which is most often resorted to in standard recipes. Pizza is a folk food and simple, and therefore should not be prepared in a technically difficult or problematic manner. What's more, it doesn't include ingredients that are hard to find, cost a lot of money, and can't be bought at the corner store. The basic components of a simple yeast pizza dough are water, yeast, flour, salt and a little vegetable oil. Everything else is from the evil one.

Ingredients:

175 g flour;
125 ml water;
1 tsp. yeast;
1/4 tsp. salt;
1 tbsp. l. vegetable oil.

Dissolve yeast in warm water, add salt and oil. Gradually add flour and knead into a soft, non-sticky, elastic dough. After the dough is ready, do not be lazy to knead it additionally on the table, adding one or two tablespoons of flour: yeast dough loves affection, and the three “bonus” minutes of attention that you give it will only improve the quality of the finished dish.

Cover the bowl with the dough with a towel and place it in a warm place until doubled in size. After this, you can knead the dough and start shaping the pizza.

The most common yeast dough for fluffy pizza

The first secret of a successful pizza with a fluffy base is that the dough for this option is rolled out a little thicker than for a thin one. The second secret is slightly different proportions of flour and water.

Ingredients:

225 ml water;
300 g flour;
1 tsp. yeast;
1/3 tsp. salt;
2 tbsp. l. vegetable oil.

Pour dry yeast with warm water and wait until it starts to “play”. After this, add salt, add vegetable oil (olive is ideal, sunflower is acceptable). Add flour little by little and knead into a smooth, pleasant, non-sticky dough. Leave it in a bowl, covered with a towel, for 1-1.5 hours before rising (the time depends on the room temperature and the quality of the products). After doubling the dough, we cheat and start assembling the pizza.

Pizza dough without yeast

For one reason or another, many housewives are looking for a good recipe for yeast-free pizza dough. Some people do not perceive yeast at all as a healthy food, others this product is contraindicated, and still others simply do not have enough patience and time to wait for the yeast dough to rise. The solution is dough without yeast. Crispy, dry, thin and very tasty.

Ingredients:

2 cups of flour;
0.5 glasses of milk;
1/2 tsp. salt;
1/2 tsp. soda;
2 eggs;
3 tbsp. l. vegetable oil.

Mix flour, salt and soda. In a separate bowl, stir milk, eggs and butter. Pour two-thirds of the flour into the liquid mass, stir with a spoon until it becomes a homogeneous sticky substance. Put the spoon aside, grease your hands with vegetable oil and, gradually adding the remaining flour, begin to knead. Knead the dough for at least 10 minutes - you should get a smooth, shiny, even lump, very pleasant to the touch. Cover the dough with cling film and leave to rest for 15 minutes. After this you can work with the test.

Kefir pizza dough recipe

Kefir dough is loved by those who prefer quick options for making pizza - no need to knead for a long time, no need to wait for rise and proofing. Another significant advantage of kefir dough is the banal disposal of leftovers: it often happens that a glass of kefir remains in the bag, which no one wants to drink anymore. The expiration date is about to expire, and on the way home I bought a new portion of fermented milk products. Just throwing away the leftovers is a no-brainer, so you need to come up with something that will allow you to use them without forcing your family to drink kefir that has been sitting in the refrigerator for several days. The solution is kefir dough for pizza, classic or, for example, such a non-standard one as.

Ingredients:

1 glass of kefir;
2.5 cups flour;
10 ml vegetable oil;
1 egg;
1/3 tsp. salt;
1/3 tsp. soda

Mix flour, salt and soda.

In a separate bowl, mix vegetable oil, kefir and egg.

Gradually add the dry mixture into the liquid mass and stir until a homogeneous sticky dough is obtained. You can’t knead it for a very long time - you will “drive out” all the air, and the dough will turn out “clogged” and hard. After all the ingredients are mixed, with your hands dipped in vegetable oil, pour the dough into a well-greased pan and spread in an even layer. Then you can work with the filling.

Pizza dough with sour cream

Perhaps, among all the non-canonical pizza dough options, this one is the most interesting, tasty and convenient. Quite quickly (10 minutes maximum) and with minimal labor (measured, mixed, received), you have an excellent pizza base ready - tasty, tender, not dry or hard. Great option! Of course, a true pizzaiolo would most likely simply faint if presented with the indistinct mass without yeast, which we call sour cream pizza dough. Let's not irritate him - we'll agree that we'll officially call a culinary masterpiece made with liquid sour cream dough an open pie, and among ourselves we'll continue to call it pizza. Homemade and extremely tasty.

Ingredients:

1/2 cup sour cream;
1 egg;
1/2 tsp. soda;
1/2 tsp. salt;
1/2 cup flour.

Mix sour cream with egg, add salt and soda. Add flour and with a few sharp movements knead into a homogeneous, lumpy dough. Place it in a well-greased pan and level it with a spoon. You can work with the filling.

Pizza dough with cottage cheese

Soft, with a pleasant creamy aftertaste, tender and does not dry out for a long time. This is the dough that should be prepared for two large pizzas at once, because on the second day, and even on the third, it remains tasty and appetizing.

Ingredients:

250 g cottage cheese;
1 egg;
50 g butter;
1/2 tsp. salt;
1/2 tsp. soda;
1.5 cups flour.

Grind the cottage cheese with the egg, add soda, salt and softened butter. Gradually adding flour, knead the soft dough. It may stick slightly to your hands - try to limit yourself to the specified amount of flour so as not to “clog” the dough and make it tough. To distribute the dough on a baking sheet, line it with baking paper, lightly grease it with vegetable oil and place a ball of dough in the middle. With wet hands, stretch the dough in all directions, achieving an even layer. Next you can add the filling.

Yeast puff pastry for pizza

And this is the most labor-intensive of all the pizza dough recipes given. Obviously no one will cook this every day, but sometimes you can treat yourself to wonderful puff pastry made with yeast - it is soft, crispy, tender, and substantial at the same time.

Ingredients:

200 g butter;
3 cups flour;
7 g yeast;
1/2 tsp. salt;
3/4 cup liquid;
1 egg;
3 tsp. Sahara.

Pour warm water into a bowl, add sugar and yeast.

Quickly rub the ice cream butter into the flour on a coarse grater, and mix quickly until crumbs are obtained.

After the yeast begins to “play,” add the egg, stir well and pour into the flour mixture. Stir without fanaticism, add another spoon or two of flour if necessary, gather the dough into a ball and, covering the bowl with cling film, put the dough in the refrigerator for 1.5-2 hours. After this, the dough can be taken out and cut.

Beer pizza dough

Ingredients:

1/2 glass of beer;
125 g butter (half a pack);
1/3 tsp. salt;
1/3 tsp. soda;
1.5-2 cups of flour.

Mix beer with melted butter, add salt and soda. Stir in the flour - you should get a soft, non-sticky dough, very pleasant and tender. Roll it into a thin layer or stretch it with your hands and fill it with filling.

Pizza made from ready-made dough

An option for the lazy, busy, in a hurry and who hate “playing” with dough, but who love to eat deliciously, is pizza with store-bought puff pastry, unleavened or yeast. Defrost, place on a baking sheet, spread the filling and put in the oven - that’s it. It cannot be said that with such manipulations you will get a culinary masterpiece, however, the fact that dinner will be much tastier than a store-bought semi-finished product can be said with complete confidence.

5 tips for making delicious pizza dough:

It seems to many that the unfortunate half spoon of salt in the dough is not felt or felt at all, so you can simply forget about them. Blasphemous mistake! Salt balances the taste of the dough, enhances what is worth strengthening, so in no case should you expect that the saltiness of the finished dish will be leveled out with the help of the filling and ignore adding salt to the dough.

Having filled your hand and trained, move on to aerobatics - do not roll out the dough with a rolling pin, but gently stretch it with your hands. The display of pizzaiolos preparing your treats by beautifully tossing the dough into the air is not only part of the culinary show. This is also a completely justified way to prepare the perfect pizza: it does not tear the delicate yeast fibers and ensures a soft and pleasant dough structure.

A common mistake that the generous Slavic soul makes when preparing pizza is adding a thick, thick layer of topping. We conscientiously forget that we are not preparing an open pie, but pizza, and strive to add more toppings, believing that since we are cooking for ourselves, there is no need to be greedy. However, the reality turns out to be different - and the pizza doesn’t turn out exactly as it should. Ideal option: both the filling and the amazingly tasty base should be felt in the finished dish. Don’t forget about this the next time you place meat, tomatoes, olives, mushrooms, cheese and other delicacies on the dough.

Bake pizza only at high temperatures - a real Italian delicacy is cooked in a wood-burning oven, which provides dry and very good heat. To get closer to a similar picture at home, set the temperature regulator in your oven to at least 220 degrees.

For the same reason as described above, you should place the dough not on a cold metal sheet, but on a well-heated surface. To do this, keep the baking sheet in the preheated oven for about 10 minutes, and only then transfer the dough onto it.

Good luck with your experiments and delicious pizza!

Having studied these simple recipes, you will always be fully prepared for the unexpected arrival of guests and, perhaps, even forget the way to the pizzeria, because you can now prepare incomparable homemade dough extremely quickly and with minimal effort. Baking a delicious pizza with sausage, ham, mushrooms, seafood, fish, cheese, vegetables or any other topping will take you no more than an hour (option with yeast), and sometimes - just imagine! – only 10 minutes (with kefir, mayonnaise or sour cream). It's simply impossible to go faster!

In terms of taste, this dough almost does not lose, and in some ways it even wins over the classics. The yeast-free version of pizza turns out to be more tender, soft, “fluffy” and at the same time it lacks the specific taste and aroma of yeast.

There is also an accelerated method for preparing yeast dough if you like to cook pizza with it. Its secret is simple: the yeast fungus is activated in a sweet, warm environment (in water with honey), and then flour is gradually mixed in. Everything is extremely simple - the result will please you!

How to prepare pizza dough quickly and amazingly tasty - basic principles and rules

Traditional Italian dough, which is rightfully considered the most delicious in the world, is prepared with the addition of extra virgin olive oil. Its special aroma and pleasant taste will make the pizza crispy on the outside and tender on the inside.
When adding salt to the dough, it is important to maintain proportions. If you put in too much, it won't rise because the yeast will die in too salty an environment. And if you add too little, it will stick to your palms and spread, making it difficult to achieve an elastic structure.
You can also add some spices - basil, oregano, thyme, paprika, a mixture of Provencal or Mediterranean herbs.
Knead the dough with your hands for at least 10 minutes. Then it will become soft and elastic, thanks to the gluten released from the flour.
You should not add a lot of flour at the kneading stage; it is better to sprinkle a small amount on the table and knead the dough on it. If you use too much flour, the pizza will turn out tough.
Italians claim that pizza will turn out tastier and softer if you do not roll out the dough, but carefully stretch it from the center to the edges into a thin flatbread.
The flour must be sifted - this will make the pizza more tender and airy.
For quick options for preparing dough for yeast-free pizza, thick fermented milk products are usually used - kefir, sour cream, natural yogurt.
To prevent the crust from getting soggy under too juicy filling, it should be brushed with a thin layer of olive oil before baking in the oven.
It is better not to freeze the dough for future use; pizza from it will no longer be as tasty as from a fresh portion.

Delicious instant pizza dough in the oven

Components:

high-quality flour – 500 g;
water (purified) – 300 ml;
vegetable oil – 50 ml;
fast-acting (instant) yeast – 10 g;
granulated sugar – 0.5 tsp;
salt (sea or rock) – a pinch.

How to do:

Pour warm water into a deep bowl, add salt, sugar and yeast (active!). Stir until smooth.
Pour 3-4 tablespoons of flour into the resulting liquid, mix well, breaking up any lumps.
After this, add about 35 ml of oil and stir with a whisk.
Start adding flour in small portions. When the dough becomes thick, but not stiff (like pancakes), you need to leave it at room temperature for 7-10 minutes to activate the yeast. The mass will grow in volume, and large bubbles will begin to appear on its surface.
After this, pour the remaining flour into the bowl and mix with a spoon.
When it becomes difficult to turn the spoon, place it on a cutting board. Pour the remaining oil onto the work surface and gradually stir it in. Form the dough into a ball, place it in a bowl and let rest for 20-30 minutes. After this you can bake the pizza.

Homemade pizza dough without yeast, exactly like in a pizzeria

List of required products:

granulated sugar – 1 tsp;
salt (fine or medium grind) – 1 tsp;
baking powder (baking powder) – 1 tsp;
egg – 1 pc.;
flour – 2-3 cups (how much dough will take);
filtered water – 20 ml;
vegetable oil – 1.5 tbsp. l. (approximately 20 g).

How we will cook:

Remove the egg from the shell and place in a large bowl. Add a teaspoon each of salt and sugar. Stir with a whisk or spoon until the dry substances dissolve.
Add any refined vegetable oil and stir.
Pour a glass of drinking water there. It should be warm, not hot, so that the eggs do not curl. Mix everything well.
Sift flour (2 cups) into a wide bowl or directly onto the table, in a heap. Add baking powder there and mix well. Make a well in the center of the slide and gradually pour in the liquid mixture of oil, water and eggs, while stirring with a spoon or hands.
Knead the dough. If it sticks too much to your hands, add flour a little at a time (there is still 1 cup left) until it stops sticking. It is very important not to overuse flour because the pizza may turn out tough. Properly kneaded dough will be homogeneous, elastic and soft. Now you can divide it into several parts (2-3, depending on the desired diameter of the flatbread) and prepare pizza with your favorite toppings.

Just 3 ingredients, 10 minutes - and the basis of a delicious pizza is ready

Main components:

boiling water – 200 ml;
vegetable oil, deodorized – 1 tbsp. l.;
flour – 360 g.

Cooking sequence:

Pour vegetable oil into a container of suitable volume.
Boil water and add a glass (200 ml) of boiling water to the oil. Mix.
Gradually add flour in small portions (sift first) and knead the dough. Knead by hand for about 5 minutes.
Store in the main compartment of the refrigerator, wrapped in cling film.

Soft pizza dough - a quick and always successful recipe using kefir

List of required products:

kefir (fat content does not matter) – 250 ml;
high-grade wheat flour - 2.5 cups (approximately 350 g, if measured with scales);
refined sunflower or unrefined olive oil - 3 tbsp. l.;
chicken egg (category C-1) – 1 pc.;
sugar – 1 tsp. (it compensates for the acidity of kefir);
salt, soda - half a teaspoon each.

Cooking procedure:

Take a deep bowl and mix all the ingredients in it except flour. Namely: pour out the kefir (it’s better not to use cold kefir, give it time to warm up at room temperature, taking it out of the refrigerator in advance), pour in salt, sugar, soda, beat in the egg, pour out the oil. Mix with a spoon or, if more convenient, a whisk.
As soon as the liquid has mixed with the fat and the sugar and salt have dissolved, begin sifting the flour into the bowl. After adding a small portion, you need to mix immediately so that flour lumps do not appear. The main thing is not to overdo it with flour, the pizza will turn out tough and tasteless.
Sprinkle the table with a little flour and turn out the dough. Continue kneading it with your hands greased with vegetable oil. If the mixture turns out too sticky, add a little more flour.
Gather the dough, place in a bowl, cover with cling film, and let stand at room temperature for 20-30 minutes. Meanwhile, you can prepare your favorite toppings and sauce. Roll out the rested dough into a flat cake and form a pizza. Bake in the oven according to its characteristics.

Another express version of yeast-free kefir dough with butter

Components:

full-fat kefir (you can buy store-bought, but homemade is better) – 200 ml;
unsalted butter – 100 g;
high-grade wheat flour – 400 g;
egg (category CO or C-1) – 1 pc.;
baking soda – 0.5 tsp;
salt (it’s better to take sea salt, but table salt will do) – a pinch (large);
granulated sugar – 1 tbsp. l. (to balance the sour taste of kefir).

Detailed step-by-step instructions:

Melt the butter until liquid, cool to room temperature. To melt, you can use a microwave or stove - whichever is more convenient, there is no difference. Pour the oil into a container suitable for kneading. Add kefir there. By the way, it can be replaced with natural yoghurt or fermented baked milk. Homemade thick yogurt is also suitable. Add soda, granulated sugar, and a large pinch of salt to the liquids. Stir the ingredients until they combine with each other.
Then put in the egg removed from the shell and work with the whisk again.
It is better to sift the flour separately, this will make it more convenient to control the portion when adding it to the main bowl. Add it little by little into the dough, first stirring with a spoon.
When the mass becomes quite thick, begin to knead it with your hands, adding flour if necessary. The kneading should be quick - no more than 5 minutes, this is not a yeast dough that loves the warmth of your hands. After this, collect the mass, put it under film and let it rest for 5-10 minutes. Ready!

Record-breaking dough without yeast and milk for the most delicious pizza

To prepare 2 large pizzas, take:

wheat flour (highest grade) – 350-400 g;
cow's milk (pasteurized) – 150 ml;
chicken egg (category C-1) – 1 pc.;
salt – 0.25 tsp;
vegetable (preferably olive) oil – 3 tbsp. l.;
baking soda – 0.5 tsp;
vinegar 6-9% - 1 tsp.

How to knead:

Beat the eggs into a large bowl and whisk. Add milk, butter and salt, mix thoroughly.
Pour baking soda into a bowl, stir and pour in vinegar (there is no need to quench the baking soda separately). Stir again - the reaction will begin and the mixture will foam.
Sift the flour into a separate container, begin adding it to the liquid ingredients in small portions, immediately stirring with a spoon or whisk. When it becomes difficult to mix the mass, turn the dough out onto a table sprinkled with flour. Knead by hand for about 5 minutes.
Wrap the dough in a tight bag and leave at room temperature for 10-15 minutes. This time can be used to prepare the filling.
Remove the dough from the bag and add a little more flour if necessary. It will turn out elastic, soft, homogeneous. You can cut it into 2-3 pieces, roll it out, fill it with filling and bake the pizza in the oven.

Yeast pizza dough, very tasty, just like fluff (with dry yeast and honey)

Ingredients (glass – 250 ml):

wheat flour – 3 cups;
drinking water – 3 glasses;
bee honey – 1 tsp;
yeast (dry, active) – 7 g;
salt (sea or table) – 1 tsp;
olive oil – 1 tbsp. l.

Cooking method:

Heat the water a little, pour about a quarter of a glass into a separate container, dissolve the honey. Add dry instant yeast to honey water. Allow the yeast to saturate with water for 2-3 minutes and then stir until smooth. Set the yeast mixture aside. In the next 10-15 minutes, the yeast should wake up and start working. The fact that the yeast has been activated will be clear from the foamy gray cap.
Dissolve salt in the remaining water.
When a foamy “dome” appears on the yeast, sift the flour into a deep, spacious bowl and make a well in the center. Pour in the activated yeast, as well as water and salt. Then add a spoonful of unrefined olive oil.
Mix all the ingredients with a spoon, and then switch to manual kneading. You may have to add a little water (literally 2-3 tbsp), since everyone's flour is different. The dough will not stick to your hands and will be relatively stiff. Once it comes together, place it on a cutting board coated with olive oil. Grease your hands with oil and start kneading. You need to knead for at least 5, and preferably 10-12 minutes.
The dough will become elastic, soft and quite dense. Form it into a ball, put it in a bowl, cover it with a damp (not wet!) towel and put it in a warm place for 30 minutes.
Knead the mass, knead for 2-3 minutes and put it back in a warm place for 10 minutes.
This quantity will yield 3-4 pizzas - very soft, surprisingly airy and incredibly tasty.

Instant mayonnaise dough (liquid) for pizza in a frying pan

What is necessary:

wheat flour - approximately 7 tbsp. l.;
mayonnaise - about 4-5 tbsp. l.;
eggs (not very large) – 2 pcs.;
also take a little table salt, to taste;
optional - freshly ground black pepper and other spices, herbs.

Detailed recipe:

Break the eggs into a suitable container, add a little salt and spices (optional) and mix with a fork or whisk.
Sift flour into eggs - approximately 7 tbsp. l.
And add 4-5 spoons of mayonnaise: first 4 spoons, and if the mass turns out to be too thick, add 1 more spoon.
Mix everything until a homogeneous, smooth texture and relatively liquid consistency is formed.
Pour into a greased and well-heated frying pan, distribute it in an even layer along the bottom. Apply sauce on top (you can use ketchup or another) and sprinkle with the prepared filling (it’s delicious with sausage, ham, smoked meat, fried mushrooms), and grated cheese (it’s better not to skimp on the cheese). Bake the pizza over low heat, covered, until done.

Simple dough with sour cream - you can’t imagine anything tastier!

Compound:

sour cream (fat content is at your discretion, but it is advisable to take from 15% and above) – 200 g;
egg (medium-sized) – 1 pc.;
premium flour – 0.5 kg;
baking powder (or regular soda) – 0.5 tsp;
salt - a couple of small pinches.

Cooking algorithm:

Mix the salt with the egg and whisk until smooth. There is no need to beat until fluffy, the main thing is to mix the white and yolk until almost homogeneous.
Transfer the sour cream to a separate container. Add soda or baking powder (baking powder), stir and wait until the reaction occurs - the mass will begin to become bubbly and increase slightly in volume.
Gradually add all the flour to the sour cream, adding a small amount at a time. Mix well, breaking up any lumps.
Combine both mixtures. The dough with sour cream will turn out liquid, much like classic pancakes. At the same time, pizza can be cooked from it in the oven, evenly distributing it on a greased baking sheet, or in a frying pan.

Video recipe for those who like to watch rather than read

As you can see, to make delicious pizza, you don’t have to dance around the stove for half a day or wait a long time for the dough to rise. Cook quickly, with pleasure and in a good mood!

Bon appetit!

The best recipe for pizza dough is homemade. Purchased ones are not suitable for these purposes. After all, the main secret of Italian pastries is their delicate structure, but at the same time crispy. In addition, you are the one who chooses from which products and how to make the pizza dough. Main ingredients: flour, olive oil, water and salt. You can add yeast, eggs, and replace the water with any dairy product: milk, kefir, sour cream, yogurt. There are ways to prepare pizza dough with mayonnaise.

The five most commonly used ingredients in pizza dough recipes are:

The classic method that the Italians use is a recipe with the ingredients listed above, but with the addition of yeast. The latter must be of high quality, alive, otherwise baking will not work. Before cooking, it is better to play it safe and check their functionality. If there is no doubt about dry yeast, it is added to the flour. The process looks like this: the flour is sifted in a heap, mixed with yeast, a hole is made in the center, where warm water and oil are poured. Knead with your hands from the edges to the center. When the mass becomes homogeneous, continue to knead continuously for 10 to 20 minutes. In this case, you won’t be able to make pizza dough quickly - it needs to rest for at least half an hour under a napkin at room temperature. It is better if the dough increases slightly in size.

Another successful recipe for pizza dough is made with kefir. The products are the same, only kefir is used instead of yeast. To make the mass more airy, you need more soda. The result is a very pliable dough that rolls out easily, does not tear and takes any shape.

Five of the fastest pizza dough recipes:

An excellent solution for novice housewives who want to prepare pizza dough is to choose a liquid base. Compared to the one that needs to be kneaded and rolled out, the liquid one kneads faster. In addition, it is much easier to make a perfectly smooth round pizza from it - the main thing is that you find a suitable shape in the kitchen.

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 cold water is poured. 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. In addition to the 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. The dough will rise under cling film for several 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 at room temperature and baking soda are added to the mixture. 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, cut smoked sausages, grate 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 of corn starch, 30 ml of 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.

It's hard to find a person who doesn't love pizza. If done correctly, it can easily replace lunch, allow you to quickly feed guests and household members, and will not affect your weight. After all, homemade pizza is not unhealthy fast food, but simply a hearty and tasty dish. However, if you set out to make homemade pizza from healthy ingredients, you need to first think not about the toppings, but about how to prepare the pizza dough. After all, at least half of the taste of a popular dish depends on it.

Cooking features

The pizza base can be thin or fluffy, sour or crumbly - it all depends on the dough recipe. But no matter what recipe you take as a basis, making pizza dough at home is better if you follow a few rules.

Pizza recipes usually call for a specific amount of salt. Although it is very small, it is a very important ingredient. It helps balance the taste of the dough, enhancing its taste and aroma. However, if you add too much salt, your pizza crust will be over-salted. So it will be impossible to eat it. For this reason, it is better to stick to the proportions indicated in the recipe. The same applies to sugar, if it is listed among the required ingredients. Don’t think that pizza is not a dessert, which means you don’t need sugar - without it, the dough will taste bland.
Pizza dough should be elastic enough not to tear when stretched, because this is the traditional way to form crusts.
Pizza dough can be rolled out with a rolling pin, but this is not the best option. The correct way is to stretch the dough with your hands to the desired size, making sure that it maintains a round shape. Afterwards, you need to press down the dough in the center of the circle, and leave it uncrushed at the edges, due to which the sides will be formed, preventing the sauce from spreading.
Do not forget that the dough is one of the main elements of pizza; its taste should be well felt in the finished dish. For this reason, when putting filling on the dough, know when to stop.
Pizza dough, like the pizza itself, needs to be baked at a very high temperature - set the temperature control in your oven to maximum.
Before baking, pizza dough should be placed on a hot baking sheet and placed in a preheated oven. Therefore, it is necessary to turn it on in advance, at least 10 minutes before placing the pizza dough on the baking sheet.

Ready-made pizza dough can be used immediately, or it can be prepared in advance, frozen, and then used at the moment when the need arises to prepare something tasty in a short period of time.

Yeast dough for thin pizza

wheat flour (preferably from durum wheat) – 175 g (heaped glass);
water – 125 ml;
dry yeast – 5 g;
salt – 2.5 g;
vegetable oil – 20 ml.

Cooking method:

Heat the water to 26–30 degrees, dissolve the dry yeast in it.
Pour oil into the resulting mixture, add salt and stir.
Sift the flour. Add it in small portions to the water with yeast and knead the dough.
Place the dough on a special silicone mat or on a board sprinkled with flour. Add the remaining flour from the amount specified in the recipe and knead the dough with your hands to make it even more flexible and tender.
Roll the dough into a ball or shape resembling a bun. Place it near the radiator or in another warm place, covered with a cloth.
When the dough has approximately doubled in volume, knead it again and form a flat round pancake, as thin as possible. The easiest way to do this is with a rolling pin, but if you have a sufficient degree of skill, it is better to stretch the dough with your hands.

Recipe for the occasion::

All that remains is to place the dough on a hot baking sheet, cover with sauce, put the filling on it, sprinkle with cheese and bake until done.

Fluffy pizza dough made from yeast

flour – 0.32 kg;
water – 0.25 l;
dry yeast – 5 g;
salt – 3–4 g;
vegetable oil – 50 ml.

Cooking method:

Pour warm, but not hot, water over the yeast, stir well and let sit for a while until the yeast starts to sparkle.
Add salt, add oil, mix well.
Add flour little by little and knead into a plastic dough. You need to knead until the dough stops sticking to your hands.
Place the dough in a bowl and place in a warm place for 1.5 hours.
Punch down the dough and form a large round cake in any way convenient for you.
Press the dough into the center with your hands, leaving the edges slightly higher.

All that remains is to cover with sauce, filling, cheese and bake. This is the most common and simplest recipe for yeast pizza dough.

Shortcrust pastry for pizza

flour – 0.32 kg;
butter or margarine – 150 g;
pressed yeast – 25 g;
chicken egg – 1 pc.;
sugar – 10 g;
salt – 5 g;
milk or water – 100 ml.

Cooking method:

Remove the butter or margarine from the refrigerator, chop it into pieces with a knife and leave in a warm place to soften.
Sift the flour. Place softened butter (or margarine) and salt into it. Mix until the flour forms into a pile of crumbs.
Heat milk or water to approximately 28 degrees. Dilute the yeast with warm milk (or water). Mix with sugar. Let the mixture stand for 10 minutes in a warm place.
Make a well in the center of the flour crumbs and pour the yeast mixture into it. Knead the dough quickly, without letting it “float”. Add a little more flour if necessary.
Knead the dough well. The process can be stopped only when the dough stops sticking to your hands.
Divide into fist-sized pieces and roll each out until the cakes are 3 to 5 mm thick.

The shortcrust pastry pizza base is crumbly and literally melts in your mouth. This crust will be delicious even without filling, and even tastier with filling.

Kefir pizza dough

flour – 0.4 kg;
kefir – 0.25 l;
vegetable oil – 10 ml;
egg – 1 pc.;
salt – 3–4 g;
soda – 3–4 g.

Cooking method:

Sift the flour, mix with soda and salt.
In a separate bowl, combine the egg, kefir and butter, beat with a fork or whisk.
Add flour little by little into the bowl with the kefir-egg mixture and knead until you get a soft sticky dough.
Grease a round baking pan with butter (besides what is specified in the recipe), place the dough in the center and spread it over the pan to the very edges. To prevent the dough from sticking to your hands, you can also grease them with vegetable oil.

After the dough is distributed into the mold, you can put the filling on it and bake.

Curd dough for pizza

cottage cheese – 0.25 kg;
egg – 1 pc.;
butter – 50 g;
salt – 5 g;
soda – 3–4 g;
flour – 0.25 kg.

Cooking method:

Rub the cottage cheese through a sieve.
Add egg, soda, salt and softened butter to the cottage cheese. Rub thoroughly.
Add the sifted flour and knead the dough.
Place baking parchment on a baking sheet. Place the dough rolled into a ball in the center and stretch it with your hands until it reaches the optimal size for making pizza.

This pizza dough is not only tasty, but also healthy, because cottage cheese has high nutritional value.

Video: Amazing Homemade Pizza Season 4! Delicious pizza dough

Any of the above recipes produces delicious pizza dough, so you can eat it without toppings. But still, pizza is not only the crust, it serves only as its basis. Therefore, you should also approach the choice of ingredients for the filling wisely. Then your pizza will be delicious.