Light yeast pizza dough. Yeast pizza dough is very tasty

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 too much in, 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 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!

Homemade yeast dough is a good basis for delicious pizza. It does not require a large amount of products to make. The main thing is premium flour and high-quality dry yeast.

To properly prepare quick yeast pizza dough at home, use one of the recipes below. For convenience, the volumes and ratios of ingredients, the sequence of actions performed to obtain the best result are indicated.

If desired, you can change the number of components, remove unnecessary ones and add your own products, which will give the dough a zest and an unusual taste to the pizza.

Calorie content

The calorie content of yeast pizza dough depends on the ingredients used and is as follows:

with milk – 250-300 kcal per 100 grams;
on water – 200-230 kcal per 100 grams;
on kefir – 230-250 kcal per 100 grams.

Classic pizza dough with dry yeast

Ingredients

Servings: 1

boiled water 250 ml
flour 550 g
dry yeast 2 tsp.
olive oil 3 tbsp. l.
salt 1 tsp.

Per serving

Calories: 251 kcal

Proteins: 5.5 g

Fats: 6.5 g

Carbohydrates: 43.4 g

60 min. Video recipe Print

Mix flour with yeast. I add olive oil to the mixture and pour boiled water.

I knead the dough until it is sticky and homogeneous. The pizza dough base should not tear.

I roll it into a ball. Cover the top with cling film and leave for 60-80 minutes. After the specified period, the pizza base will increase in volume and become airy.

I remove the cling film. I'm rolling it out. I make an even circle about 4.5 mm thick and more than 30 cm in diameter. From the taken volume of ingredients, you will get 3 bases for the national Italian dish.

Quick recipe with water

A simple recipe without using eggs or milk. The emphasis is on mixing warm boiled water, sugar and dry yeast. It will take 20-25 minutes of free time to prepare.

Ingredients:

Sugar – 1 teaspoon,
Salt - half a teaspoon,
Flour – 1.5 cups,
Vegetable oil – 2 large spoons.

Preparation:

If desired, replace vegetable oil with olive oil.

I pour warm water into a deep bowl. I spread the yeast component and add sugar.
After 7-8 minutes I add salt. I pour in vegetable oil. Add flour in portions (a few spoons at a time).
I carefully and gently knead the pizza dough using a regular tablespoon or a special silicone spatula. Then I mix it with my hands. I carry out the necessary activities directly in the dishes, without putting the mass on the kitchen table.
Cover with a clean kitchen towel. I leave it in a warm place for 12-15 minutes.
In the allotted time, the base will increase in size several times and become elastic and non-sticky. It will be easy to roll out with a rolling pin.
I move on to the process of rolling out the pizza blank. I give it the shape of a circle or square with the same thickness over the area.

To speed up the “ripening” process, use the “water bath” method. Don't forget to cover the dough base with a towel.

Delicious yeast dough on water in a bread machine

Ingredients:

Premium wheat flour – 450 g,
Water – 240 ml,
Instant yeast - 1 small spoon,
Table salt – 1 small spoon.

Preparation:

I pour warm boiled water into the bread machine reservoir, add salt and stir lightly until the salt crystals dissolve.
I pour olive oil. I sift the wheat flour. I use a top grade product.
I add instant yeast. You will need 1 small spoon.
I install the reservoir in the bread machine. I turn on the special program “TESTO”. I set the timer for 90 minutes.
After 90 minutes, the pizza dough base will be ready.

Video cooking

Watch the consistency of the dough. You should get an elastic ball that holds its shape well. If the base is too runny, add flour. After pouring, do not forget to close the lid.

How to make pizza dough with milk

Ingredients:

Flour - 2 cups,
Sugar – 1 tablespoon,
Dry yeast - 1 large spoon,
Chicken egg – 1 piece,
Milk - half a glass,
Olive oil – 2 large spoons,
Salt – 0.5 teaspoon.

Preparation:

I pour warm milk (about 40 degrees) into a clean container. I dissolve dry yeast.
I add one chicken egg, add sugar and salt. Pour in vegetable oil (2 large spoons).
I begin to mix gently with a whisk.
In a separate bowl I sift the flour. Gradually add a stirred mixture of milk, yeast and one egg.
Kneading pizza dough. I form a lump and leave it in a bowl, covering the top with a plastic bag or towel.
I wait for “ripening” for 70-90 minutes. Afterwards I knead it. I put it in a warm place for an additional half hour.
After the allotted time, the test base is ready.

Recipe with milk without eggs

Ingredients:

Flour - 2 standard size cups,
Milk – 250 ml,
Dry yeast - 2 large spoons,
Sunflower oil – 1 tablespoon,
Sugar – 1 large spoon,
Salt – 1 pinch.

How to cook:

Mix the yeast component and sugar. Pour in 2 large spoons of warm milk.
I'm waiting for the yeast to "arrive". Dissolve the salt in the remaining volume of milk.
I pour the yeast mixture into milk. Mix thoroughly.
Gradually add flour. I stir with a spoon.
I add vegetable oil. I start kneading with my hands and form a spherical mass.
I cover it with a towel. I put it in a warm, unventilated (no drafts) place. The “ripening” time is 45-65 minutes.
When the dough base for pizza “reaches”, I begin to knead and roll it out.

Video recipe

Simple dough with yeast and kefir

To prepare a simple pizza base with yeast, it is better to use low-fat kefir. The product must be warmed before use. Otherwise, the workpiece will not be homogeneous; there will be lumps in it.

Ingredients:

Flour - 4.5 cups,
Instant yeast – 15 g,
Vegetable oil – 100 ml,
Sugar – 15 g,
Salt – 10 g,
Warm boiled water – 100 ml,
Kefir – 500 ml.

Preparation:

To make pizza, it is better to use premium flour. From a first-grade product, the dough turns out dark, with a special flavor.

Pour the yeast and salt into a deep bowl. I rub it with my fingers and add warm water. I dissolve the sugar. I leave the dough in the kitchen (in a warm place) for 15-20 minutes. Don't forget to cover it with a towel.
I heat the kefir, add it to the dough and stir. I pour in vegetable oil. I knead.
I sift the flour. Gradually add to the rest of the ingredients. To make kneading easier by hand, I rub vegetable oil into the skin. I carefully stretch and fold the dough base. I shape it into a bun.
Transfer to a large bowl. Cover the top with a towel (cling film). I leave it for 60 minutes.
I knead the risen dough. I cover it again. I leave it for another 30 minutes.
I divide it into 4 large parts. I take one to prepare a dough base for pizza. I wrap the rest in plastic bags (cling film) and put them in the freezer.

Alternative simplified recipe for kefir

The technology for preparing pizza dough with yeast is suitable in situations where the base needs to be made quickly.

Ingredients:

Sugar – 15 g,
Soda – 2 g,
3 percent vinegar - 1 tablespoon,
Flour - 2 cups,
Kefir – 400 g,
Salt – 2 g.

Preparation:

I break and beat the egg. I add kefir, add salt and sugar. Mix the ingredients thoroughly.
In a small cup I quench the soda with vinegar. I pour it into the rest of the ingredients.
In 4-5 steps I add the product of grinding grains to the mixture. I stir carefully and leisurely. The consistency of the dough piece should resemble thin sour cream.

The indicated volume of ingredients is enough to prepare pizza for 1 standard-sized baking sheet.

Alternative recipe without eggs with sour cream

Ingredients:

Sour cream 15% fat - 1 cup,
Flour - 2 cups,
Sugar – 1 small spoon,
Vegetable oil (refined) – 90 ml,
Salt – 5 g,
Soda – 3 g.

Preparation:

I put the sour cream in a separate bowl, add soda and leave for 3-4 minutes.
After salt, pour in vegetable oil. I stir the mixture.
Gradually add the product of grinding the grains. I knead a dough base that is soft and loose in consistency.
I put a few spoons of flour on the kitchen board. I carefully roll out the pizza dough.
I transfer it to a baking sheet, which I previously grease with margarine.

How to make puff pastry dough

Preparing puff pastry for pizza at home is a delicate and responsible process that requires careful and short kneading and kneading, but quick rolling. During cooking, do not allow the butter to completely melt.

Ingredients:

Wheat flour – 750 g,
Butter – 300 g,
Yeast (fast-acting) – 7 g,
Milk – 130 ml,
Boiled water – 85 ml,
Egg – 1 piece,
Salt – 1 teaspoon,
Sugar – 3 small spoons.

Preparation:

Dissolve yeast and 1 teaspoon of granulated sugar in warm water. Leave for a few minutes until bubbles form.
I beat in a chicken egg, add milk, mix thoroughly and gently with a fork.
I sift the flour, pour it onto the kitchen board, add sugar and salt, and loosen it.
I cut the butter into pieces. I add it to the mixture of flour with sugar and salt and roll it in.
I add the yeast product and warm water to the mixture of butter and flour. I knead for a short amount of time. I make a ball from the dough base.
I put it in a plastic bag. I put it in the freezer for 2-2.5 hours.

Video recipe

The pizza base is ready. All that remains is to roll out using one of the following methods (for example, adding chopped cubes of chilled butter sprinkled with flour).

Which dough to choose - yeast or yeast-free?

When choosing a yeast or yeast-free technology for preparing pizza dough, be guided by the taste preferences of your household, available ingredients and the amount of free time for the cooking process.

Please note that the dough base with yeast turns out more fluffy as it rises during baking. Adding a large amount of yeast will give the pizza a distinctive sour taste, so don't overdo it.

Preparing yeast dough will require more free time due to the “ripening” process, but the result is worth it. The pizza will turn out fluffy and very tasty, which your household will certainly like. Thank you for your attention!

How to prepare yeast pizza dough so that it is as tasty as in a pizzeria? We offer you some of the most delicious recipes with photos that will help you prepare the most delicious baked goods step by step.

A quick way to cook with water and dry yeast

The dough prepared for pizza with the addition of olive oil turns out very tasty and soft. Moreover, it is not at all necessary to use milk; boiled warm water is perfect as a liquid ingredient.

450 gr. premium wheat flour;
a packet of dry yeast;
250-280 ml. boiled water;
0.5 teaspoons of salt;
1-1.5 tbsp. spoons of sugar;
70 ml. vegetable oil.

Preparation:

1. Pour the flour into a large bowl, add salt, mix well and make a small well in the center.

2. Dissolve sugar in warm, boiled water, add dry yeast and leave it alone for a while so that the yeast is activated and begins to work.

3. After a dense “cap” and bubbles appear on the surface, you can pour the yeast mixture into the well made in the flour. Now you can add olive oil and start kneading the dough.

4. After all the ingredients are thoroughly mixed, it’s time to sprinkle the table with flour and continue kneading the dough on it.

5. After kneading for 7-10 minutes, form the dough into a ball and place it in a bowl greased or sprinkled with flour. Cover the bowl with a clean towel and place in a warm place, away from drafts. The risen dough needs to be kneaded a couple of times, then divided into two or three parts, greased with olive oil and left to rise again. There is no need to cover with a towel anymore.

Advice!
If the dough sticks to your hands very much, then you should add a little more flour to it.

As soon as the buns increase in volume, you can start making pizza.

Yeast dough with milk

Making yeast dough at home is not at all difficult, and you can use the products that are available. For example, water or milk can be successfully replaced with potato broth, although pizza base is usually made with water.

To prepare you will need:

1 kg. wheat flour;
50 ml. olive oil;
1 egg;
450 ml. milk;
2-3 teaspoons of sugar;
a pack of dry yeast;
a pinch of salt.

Preparation:

1. Heat the milk slightly so that its temperature is 36-38°C. Pour it into a convenient and large bowl, add granulated sugar and instant dry yeast. Stir until the sugar grains dissolve and the yeast is evenly distributed in the liquid.

2. After 10 minutes, you can already see a small foam cap and bubbles on the surface - this is a signal that the yeast has begun its work, and you can start kneading the dough.

3. Add pre-beaten egg, salt, olive oil to the milk and add flour.

4. First, mix all the ingredients with a spoon or spatula, and then in a bowl or on a floured work surface, knead a homogeneous dough that will not be too liquid and will not stick to your hands.

5. Transfer the finished dough into a clean, oiled bowl, cover it with cling film and leave in a warm place until the dough increases in volume by 2-3 times.

Advice!
The dough must be kneaded very well so that there are no lumps of flour undissolved in the liquid - then, during baking, they will be felt in the dough.

When the dough has risen several times and you have kneaded it so that it does not “escape” from the dish, you can begin to pinch off a piece, form the desired shape, and bake the pizza in a frying pan or in the oven.

Yeast pizza dough according to Jamie Oliver's recipe

The dough prepared according to this recipe cooks very quickly, rises easily, turns out tender and tasty. Working with him is a pleasure.

To prepare you will need:

800 gr. wheat flour;
1.5 cups of boiled water;
2-3 tbsp. spoons of olive oil;
1 tbsp. spoon of dry yeast;
0.5 tbsp. spoons of sugar;
a pinch of salt.

Preparation:

1. Sift wheat flour onto a dry work surface.

2. Dissolve sugar and salt in warm water, add yeast and olive oil and mix well. The grains should completely dissolve in water.

3. Make a well in the flour, pour in the liquid part of the dough and knead with your hands. Under no circumstances should it stick to your hands or desktop surface.

4. Place the well-kneaded dough into a bowl to make it easier to rise; you can grease its surface with oil and leave to rise in a warm place for one hour.

Important!
If the dough still sticks, you can add more flour or pour in a little vegetable or olive oil.

During this time it will grow, and it will need to be kneaded; a couple of times will be enough for it to fully ripen. Now you can start preparing a delicious delicacy from pizza dough, very tasty Italian yeast dough according to a traditional recipe.

Soft and tender yeast pizza dough

By preparing the dough according to this recipe in a conventional oven, you can prepare pizza no worse than in a pizzeria. It will turn out tender, very tasty, with soft but crispy sides.

To prepare you will need:

250 ml. warm boiled water;
1.5-2 teaspoons granulated sugar;
0.5 teaspoons of coarse salt;
a packet of dry yeast;
350 gr. wheat flour;
3-4 tbsp. spoons of vegetable or olive oil.

Preparation:

1. Dissolve granulated sugar and yeast in warm water. Leave for 10-15 minutes in a warm place, you can cover with a clean towel or cling film.

2. Add salt and sifted flour, pour in vegetable oil and knead into an elastic, fairly dense dough.

3. Leave in a warm place for 35-45 minutes so that it has time to rise. During this time, it needs to be kneaded at least once so that it begins to grow again.

Making pizza at home is not at all difficult, just measure the ingredients correctly, do not disturb the dough and the dough itself, and do not create drafts in the room. Very tasty yeast pizza dough prepared according to the proposed recipes will definitely be included in your family piggy bank.

The classic pizza dough recipe is yeast, flour, water and salt. This is exactly the correct dough that we will prepare today. Let's slightly diversify the composition with sunflower oil.

This will make our bun even more tender and elastic. Homemade yeast pizza dough using dry yeast is kneaded in literally 15 minutes.

All you need to do is buy this dry instant yeast. You also need to take wheat flour, warm drinking water, salt and sunflower oil.

Place flour in a bowl. Add dry yeast to the flour. For pizza, yeast does not need to be dissolved in water.

Add water immediately after the yeast. It should only be used warm. Hot water kills yeast, and cold water slows down the fermentation process.

Next add sunflower oil. Knead into a soft bun.

Quick pizza dough with dry yeast is ready!

Let's divide the bun into two parts. Roll out the dough into a round cake. Place it on the bottom of the springform pan. Dust the base with flour. We also use flour for rolling.

Now about the pizza. There can be so many options for filling that you won’t be able to fill your fingers. Let's focus on economy class ingredients.

We assume that schoolchildren and students will be able to bake our pizza. You will need: tomato sauce, smoked sausage, tomatoes, “Russian” cheese, black olives.

Grease the dough with tomato sauce.

Spread it over the surface with a silicone brush.

Add sausage and tomatoes.

Sausage and tomatoes are sprinkled with grated cheese.

Then black olives, halved.

School pizza is placed in an oven preheated to 240°C for 10 minutes. Hooray! I'm all ready!

Let's add quick pizza dough with dry yeast to our collection of simple homemade recipes. Yeah?

Ingredients:

1 tbsp. warm water at a temperature of about 40 degrees;
1 tbsp. Sahara;
3 tsp dry instant yeast;
2 tbsp. olive oil;
1 tsp salt;
3 tbsp. flour.

The simplest yeast dough will take 15-20 minutes to prepare.

Quick yeast pizza dough recipe

1. Pour warm water into a bowl at room temperature. The water should not be cold for the yeast to start “working”, and it should not be very hot so that the yeast does not “cook”. The optimal water temperature is 30-40 degrees, pleasant and not scalding. Pour the yeast into a bowl. Sprinkle sugar on top and mix with your hands, kneading any lumps that form. Leave the mixture - the dough for 10 minutes in a very warm place.

The mixture should rise slightly and a beautiful yeast cap will form on the water.

2. Pour all the flour directly into the bowl with the dough and mix with a spoon. As soon as the flour has absorbed all the liquid and the dough stops sticking too much to the walls of the bowl (1-2 minutes), add salt and olive oil.

3. Mix well with a spoon. The dough should become soft, elastic and not stick to the sides of the bowl. In total, the dough kneading process takes 5-7 minutes. The dough quickly sets and gathers into a large lump.

4. The dough is very pleasant to the touch. Ready-made yeast dough is usually enough for 3 thin-crust pizzas with a diameter of 30 cm or 2 thick-crust pizzas. The thickness of the dough depends on how you roll it out. Just keep in mind that the dough will still rise.

5. Lightly grease the baking sheet with vegetable oil or sprinkle with flour. Stretch the dough with your fingers along the baking sheet and roll it out with a rolling pin directly on the baking sheet. The main feature of preparing quick dough is that you need to touch it as little as possible. Everything is quick here - you mix it with a spoon, stretch it with your fingers, roll it out slightly. That's all, the quick yeast dough is ready, it's time to make pizza! The taste of quick dough is no different from regular dough. It turns out just as tender, fluffy and with crispy edges.

Regular yeast dough is not much different from quick dough. It is kneaded by hand and then the dough is left to rise in a warm place for 2-3 hours. During this time, the volume of the dough increases approximately 3 times. You can roll out the prepared yeast dough into a pizza base. Have delicious pizza! 🙂