Pizza in the pan for a minute. Pizza dough with mayonnaise: preparation secrets Pizza dough with mayonnaise and sour cream

If you’re short on time and really want to treat your guests to something tasty, then a quick pizza with sour cream, sausage and cheese is just what you need. The baked goods will turn out incredibly tasty, tender and aromatic. The dough for quick pizza is very simple, it is prepared quickly - you only have to stand in the kitchen for 10 minutes, and the rest of the work will be done by the oven.

Recipe for quick pizza with sour cream

Dish: Baking

Preparation time: 10 min.

Cooking time: 30 min.

Total time: 50 min.

Ingredients

For the dough:

150 g wheat flour
2 pcs. chicken egg
100 g sour cream
100 g olive mayonnaise
10 g baking powder
salt

For filling:

40 g tomato paste
1 PC. tomato
100 g doctor's sausage
130 g hard cheese
1 bunch fresh herbs

Step-by-step recipe with photos

Pizza dough - quick and tasty

1. Knead the pizza dough in an empty bowl. First, break the eggs, add sour cream, mayonnaise and table salt. Mix the mass well.

2. Pour the baking powder into the bowl with the liquid mixture and add the flour. Knead the pizza dough.

3. Take a baking dish. A silicone mold with a flat bottom is ideal. Pour the dough into the mold.

4. Spread the surface of the dough with tomato sauce. It will be convenient to do this with a fork.

5. Wash the tomato, cut into circles. Spread the pizza dough over the entire surface.

6. Cut the sausage into small pieces. Sprinkle it on pizza.

7. Chop fresh herbs and coarsely grate cheese. Sprinkle evenly over the entire surface of the pizza. Place the mold in an oven preheated to 200 degrees. Bake the pizza for 30 minutes, during which time the dough will be perfectly baked. It is not difficult to determine readiness; the top of the baked goods should become golden brown.

8. After half an hour in the oven, the quick pizza with sausage and cheese is ready.

Bon appetit!

Quick pizza made from batter with mayonnaise - a relatively inexpensive savory pastry without labor-intensive kneading, rolling out the flatbread, with a prefabricated filling from whatever is in the refrigerator. The only things that are required are cheese and any sauce of your choice.

If you bake covered, you can leave the batter pizza on the top heat of the stove until the flour base has dried and the cheese has melted.

The proportions are indicated for a mold with a diameter of 24 cm - the output is one large pizza or 6 medium-sized triangles.

To prepare pizza from batter with mayonnaise, you will need the products listed.

Beat the eggs and mayonnaise first and mix vigorously until a homogeneous, smooth mixture is achieved.

Throw in the baking soda and salt and stir again with a whisk in a circle.

Add flour little by little. You may need less or a little more. The properties of the chosen flour and the volume of eggs influence.

Knead a sticky, viscous dough, similar in consistency to dough for pancakes and pancakes.

Place the batter with mayonnaise in an oiled pan (diameter - 24 cm). With wet hands or a spatula, stretch it over the entire area.

Cover with sauce. I have tomato and chopped greens with spices, garlic and vegetable oil.

Evenly distribute the pieces of ham, cheese and tomatoes. We bake pizza from batter with mayonnaise in a preheated oven for 20-25 minutes at 200 degrees.

Choose baking flour with a low percentage of gluten (coarsely ground) and sift it before kneading. Bake the pizza in an oiled cast iron pan or line the pan with parchment paper. Cool the finished dish without removing it from the oven.

Liquid pizza dough with kefir

Time: 50 minutes.
Number of servings: 4 persons.
Difficulty: very easy.

The simplest quick-cooking pizza dough is made without the use of yeast; kefir is used for porosity. Instead of kefir, whey or yogurt is suitable.

Ingredients:

low-fat kefir – 500 ml;
raw eggs – 2 pcs.;
coarse flour – 1.5-2 cups;
sunflower oil – 2-3 tbsp. l.;
granulated sugar – 1 tbsp. l.;
salt – 1-2 pinches;
baking soda – 1 tsp.

Cooking method:

Grind the eggs with butter.
Dissolve soda in kefir, add salt and sugar, pour in the egg mixture.
Gradually whisk in the flour into the liquid mixture until the dough becomes thick, like pancakes.
Let the dough mature for half an hour, covered with a towel.
Before filling the baking sheet, line it with parchment or foil.

Mayonnaise recipe

Time: 45 minutes.
Number of servings: 2 persons.
Difficulty: easy.

If you make pizza dough with mayonnaise, the baked goods will be tasty and fluffy. Meat products, mushrooms and all kinds of vegetables are suitable for the filling.

Ingredients:

flour – 250-350 g;
mayonnaise – 200 ml;
baking powder – 1 tsp;
raw egg – 1 pc.;
mixture of peppers – 0.5 tsp;
extra salt – 0.5 tsp;
garlic – 2 cloves.

Cooking method:

Mix the pressed garlic and pepper mixture with a fork with the liquid ingredients and add salt.
Continuously whisking the mayonnaise mixture, stir in the dry ingredients until the dough has the consistency of thick sour cream.
Leave for half an hour, allowing the gluten of the flour to swell.
Pour the dough mixture into a greased frying pan.

Milk option

Time: 1.5 hours.
Number of servings: 4 persons.
Difficulty: Requires culinary skills.

Pizza base is prepared with or without yeast. For butter dough, butter and dairy products are used, which are taken out of the refrigerator in advance. Dry yeast speeds up the fermentation process by half.

Ingredients:

medium fat milk – 0.5 l;
wheat flour – 300-400 g;
dry yeast - 0.5 tbsp. l.;
raw egg – 1 pc.;
sugar – 1 tbsp. l.;
butter or vegetable oil - 2 tbsp. l.;
fine salt - 0.5 tsp.

Cooking method:

Dissolve the yeast in a mixture of milk with sugar and butter, heated to 25°C, and leave until fermentation begins. Add the egg, mashed with salt.
Gradually add flour and mix with a whisk until the lumps disappear.
Cover the container with the mixture with a linen napkin and place in a warm room for 1 hour. During this time, stir the mixture a couple of times.
The finished dough is thick, like homemade sour cream. If necessary, add flour or milk to the mixture.

Liquid yeast dough for pizza

Time: 2 hours.
Number of servings: 3-4 persons.
Difficulty: some culinary experience.

Yeast batter can also be prepared using water. Pour a thin layer onto a baking sheet, adding twice the volume of filling. This base is suitable for preparing mini-pizzas in portioned forms.

Ingredients:

water – 300 ml;
alcohol yeast – 15 g;
wheat flour – 250-350 g;
raw eggs – 1 pc.;
refined oil – 2-4 tbsp. l.;
granulated sugar – 10-15 g;
extra salt – 1 pinch.

Cooking method:

Stir the yeast in warm water, wait until foam forms on the surface.
Add flour, then egg. Gradually add sugar, butter and salt, knead well until smooth, like pancakes.
For fermentation, leave the container with the mixture at a temperature of +24...+27°C for one and a half hours.
Stir the risen dough to allow access to oxygen.

Neapolitan style recipe

Time: 1.5-2 hours.
Difficulty: easy.

The classic recipe for the base for real Italian pizza uses only flour, water, and yeast. Add a couple of tablespoons of olive oil if desired.

Ingredients:

wholemeal flour – 200-250 g;
dry yeast – 10-12 g;
water – 300 ml;
salt – ¼ tsp;

Cooking method:

Dissolve the yeast in warm water and let sit for 5-7 minutes.
Add flour gradually, stirring constantly with a whisk, add salt.
Bring the mixture to the consistency of sour cream, leave under a covered towel for 30 minutes. Stir the mixture and return it to a warm place for about half an hour.
After doubling the volume of the mixture, you can make pizza.

Custard yeast

Time: 1.5-2 hours.
Number of servings: 4-5 persons;
Difficulty: Requires culinary skills.

To quickly swell the gluten of the flour, the base of the dish is prepared using the custard method. Add eggs and yeast only to the cooled dough so that the whites do not curl and the yeast does not die (after all, these are living microorganisms).

Ingredients:

wheat flour – 300 g;
raw eggs – 3 pcs.;
water – 300 ml;
butter – 100 g;
pressed yeast – 25 g;
sugar – 2 tbsp. l.;
salt – a whisper.

Cooking method:

Pour salt and sugar into heated water, add soft butter, and boil.
Turn off the heat, add flour, stir quickly until smooth.
Cool the dough to 70°C, add the eggs. Let cool slightly, add yeast, stir with a whisk.
Leave the dough to ferment for an hour in a warm place.

With mayonnaise and sour cream with Provençal herbs

Time: 40 minutes.
Number of servings: 2-3 persons.
Difficulty: Easy to prepare.

Choose dried herbs at your discretion, use those given in the recipe or season the dish with fresh herbs and garlic.

Ingredients:

mayonnaise – 8 tbsp. l.;
sour cream – 8 tbsp. l.;
soda – 5 g;
vinegar – 10 g;
sifted flour – 150-250 g;
raw egg yolks – 2 pcs.;
salt and sugar - on the tip of a knife;
dried Provençal herbs – 1-2 tsp;

Cooking method:

Mix Provençal spices with sour cream and mayonnaise, add sugar, add the yolks beaten with salt, then add flour.
Pour vinegar over the soda (quench in a separate cup), add to the dough.
Knead the dough thoroughly without lumps, leave for 20-25 minutes at room temperature.
Mix thoroughly before pouring onto the baking sheet.

Video

Almost everyone loves pizza: both adults and children. This delicious dish with sausage, sauce, sweet peppers, mushrooms and other ingredients, which came to us from Europe, is served in many establishments, delivered to your home and is not so difficult to prepare yourself at home. Moreover, the dough for the base can be bought in a store or made yourself in several different ways. One of them - with mayonnaise - is considered the fastest.

Recipe for pizza dough with mayonnaise

Pizza dough with mayonnaise is very easy to prepare, especially if you have all the necessary ingredients on hand. The main advantage of recipes with photo and video instructions is that for cooking you can use a product that has passed its expiration date, so do not rush to throw away the spoiled product. There are several options: with or without yeast, with sour cream and milk.

Liquid dough with mayonnaise

Time: 10 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 328 kcal/100 g.
Purpose: snack.
Cuisine: international.
Difficulty: easy.

With this recipe, you can prepare pizza with a fluffy base, and it’s easy to remember the multiplicity of ingredients due to the absence of fractional parts. When you mix the ingredients, you should end up with a consistency similar to pancake mix. During baking, the base will rise slightly, become porous, and the edges will crisp. It is better to knead liquid pizza dough with mayonnaise by hand using a whisk or fork. Add any juicy filling you wish.

Ingredients:

eggs – 2 pcs.;
mayonnaise – 3 tbsp. l.;
vegetable oil (olive) – 1 tbsp. l.;
flour – 1 tbsp.;
salt - a pinch.

Cooking method:

Whisk the eggs with salt, add the sauce to them, mix.
Pour in the oil.
Gradually whisk in the flour until the mixture becomes thick like sour cream. If necessary, add as much flour as needed.
Pour pizza dough with mayonnaise without yeast into a baking dish, put the filling on top and bake until the base is ready.

With sour cream and mayonnaise

Time: 10 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 330 kcal/100 g.
Purpose: snack.
Cuisine: international.
Difficulty: easy.

Another way to prepare a liquid base is with the addition of sour cream. Its consistency remains virtually unchanged, but the taste is slightly different. The base turns out fluffy and tasty; if you wish, you can add Provençal herbs, basil or fried onions to taste. Sour cream, which has already slightly spoiled, is quite suitable for this recipe. This quick pizza is prepared with mayonnaise in the oven or directly in the pan.

Ingredients:

sour cream – 2 tbsp. l.;
mayonnaise – 3 tbsp. l.;
eggs – 2 pcs.;
flour – 1 tbsp.;
soda – 1 tsp;
salt - a pinch.

Cooking method:

Whisk all liquid ingredients, baking soda and salt.
Gradually add flour until the mixture resembles thick sour cream. More flour may be needed.
Place the pizza mayonnaise dough in a greased pan. Place the filling on top.
Fry over medium heat with the lid closed until done.

With yeast

Time: 2 hours.
Number of servings: 10 persons.
Purpose: snack.
Cuisine: international.
Difficulty: medium.

The classic pizza base is prepared using yeast, but a version with mayonnaise sauce can be made with this ingredient. It takes much more time to prepare than with previous recipes, but your pizza will be difficult to distinguish from Italian pizza, because the base can be rolled out into a thin layer. If you like the American version of pizza, then roll it out to a thickness of 0.7 mm.

Ingredients:

water – 1 tbsp.;
mayonnaise – 5 tbsp. l.;
salt – 1 tbsp. l.;
sugar – 1 tbsp. l.;
flour – 2-3 tbsp. or more;
dry yeast - 1 tbsp. l.

Cooking method:

First, put the dough: pour yeast, salt, sugar and a tablespoon of flour with warm boiled water, stir and leave for 15 minutes to ferment.
As soon as foam appears, start kneading the dough, gradually adding flour and sauce. You should have a tough, but soft and elastic dough that will not stick to your hands.
Place the finished base in a warm place for an hour to allow it to rise. Then knead again and leave to rise again.
Divide the resulting mass into two parts: from them you can prepare two pizzas or put the excess in the refrigerator.
You need to roll out the base with a rolling pin on the table. Then resort to stretching with your hands already on the baking sheet.
The base with filling is baked in the oven for 15–20 minutes at 250 degrees.

Mayonnaise with milk

Time: 10 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 300 kcal/100 g.
Purpose: snack.
Cuisine: international.
Difficulty: easy.

Another recipe for quick pan pizza involves milk. The base turns out soft and airy. To prepare, you will need fresh milk, but you can use any sauce. If you have large eggs, then take one, but if you have small ones, then you will need 2 pieces. It is best to choose mozzarella cheese for the filling, which will spread over the entire surface of the base in a thin layer.

Ingredients:

egg – 1-2 pcs.;
mayonnaise – 4 tbsp. l.;
milk – 4 tbsp. l.;
salt - a pinch;
flour – 6 tbsp. l.

Cooking method:

Mix all ingredients into a mixture similar in texture to pancake mixture.
Pour into the hot pan and cook, covered, for 5 minutes until set.
Add the filling and continue cooking until the cheese has melted and a crust has formed.

Italians would probably curse if they saw this recipe - but I like it. The pizza dough with mayonnaise even browns very beautifully, bakes and becomes a thin crispy crust, which makes the pizza very tasty.
Preparing pizza dough with mayonnaise is very simple, or you can say that it is no more difficult than other types of pizza dough, of which I have already tried a very large number.
I consider the following types of tests to be the most interesting:

lean yeast dough

You probably also have your own special recipe for pizza dough, which always turns out well and everyone likes it? This dough recipe for me is mayonnaise dough.
The following products are required for the test::

Mayonnaise (5 tbsp)
- dry yeast (1 full tablespoon)
- water (1 glass)
- salt (1 tbsp.)
- sugar (1 full tablespoon)
- flour (how much will it take to knead a stiff dough)

Short version of preparation:

Pour dry yeast into heated water and leave it in a warm place for 20 minutes.

Pour 2 cups of flour into a deep container, make a well at the top and pour the risen yeast into it.

Add one spoon each of salt and sugar, mayonnaise and add enough water so that the dough becomes dense and does not stick to your hands.

Sprinkle a little flour on top of the dough and place in a warm place, covered with a towel.

Preparation:

Pour 2 cups of flour into a deep container and make a well in the middle.

I heat the water a little and pour dry yeast into it. I infuse the yeast in a warm place for 20 minutes.

I pour the yeast into the hole in the flour.

I add a spoon of salt,

spoon of sugar.

Now I add mayonnaise.

I mix all the ingredients and add enough water so that the dough is dense and sticks to your hands.

I send the dough in a container to a warm place, sprinkle it with flour and cover it with a towel so that a dry crust does not appear on the dough.

After the dough has risen, it can be used to make pizza with any topping. There is enough dough for two large or three medium-sized pizzas.
Adviсe:

The water for making pizza should not be overheated above 40 degrees, so as not to steam the yeast, otherwise the dough will not rise after such an event.
- the best temperature for fermenting yeast dough is considered to be 30-37 degrees
- dry yeast is used as written on its packaging. There is dry yeast that needs to be mixed with flour, and not poured with warm water.
- one teaspoon contains about 1.7 g of dry yeast. This amount of yeast corresponds to six grams of fresh yeast
- if you use hard water to breed yeast, then it is better to use milk with sugar for this action - the result (lush dough) will please you
- flour for the dough must be sifted through a sieve to saturate it with oxygen
- there should be no drafts in the kitchen during kneading and mixing the dough
- the oven door should not be closed sharply, so as not to “expel” the air from it, which is necessary for raising the dough
- there is no need to constantly open the oven door - the dough will not be fluffy. It is good if your oven is equipped with a glass door to determine the readiness of the pizza by appearance
- and most importantly, you need to work with any test in a good mood
Happy cooking everyone!

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