Pizza recipe at home with yeast dough. Delicious yeast pizza dough

Ingredients:

• 1 tbsp. warm water with 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

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.

1. I pour warm water into a deep bowl. I spread the yeast component and add sugar.
2. After 7-8 minutes I add salt. I pour in vegetable oil. Add flour in portions (a few spoons at a time).
3. 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.
4. Cover with a clean kitchen towel. I leave it in a warm place for 12-15 minutes.
5. 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.
6. 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:

1. I pour warm boiled water into the bread machine reservoir, add salt and stir lightly until the salt crystals dissolve.
2. I pour olive oil. I sift the wheat flour. I use a top grade product.
3. I add instant yeast. You will need 1 small spoon.
4. I install the reservoir in the bread machine. I turn on the special program “TESTO”. I set the timer for 90 minutes.
5. 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:

1. I pour warm milk (about 40 degrees) into a clean container. I dissolve the dry yeast.
2. I add one chicken egg, add sugar and salt. Pour in vegetable oil (2 large spoons).
3. I begin to mix gently with a whisk.
4. In a separate bowl I sift the flour. Gradually add a stirred mixture of milk, yeast and one egg.
5. Kneading pizza dough. I form a lump and leave it in a bowl, covering the top with a plastic bag or towel.
6. I wait for “ripening” for 70-90 minutes. Afterwards I knead it. I put it in a warm place for an additional half hour.
7. 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:

1. Mix the yeast component and sugar. Pour in 2 large spoons of warm milk.
2. I'm waiting for the yeast to "arrive". Dissolve the salt in the remaining volume of milk.
3. I pour the yeast mixture into milk. Mix thoroughly.
4. Gradually add flour. I stir with a spoon.
5. I add vegetable oil. I start kneading with my hands and form a spherical mass.
6. I cover it with a towel. I put it in a warm, unventilated (no drafts) place. The “ripening” time is 45-65 minutes.
7. 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.

1. 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.
2. I heat the kefir, add it to the dough and stir. I pour in vegetable oil. I knead.
3. 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.
4. Transfer to a large bowl. Cover the top with a towel (cling film). I leave it for 60 minutes.
5. I knead the risen dough. I cover it again. I leave it for another 30 minutes.
6. 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:

1. I break and beat the egg. I add kefir, add salt and sugar. Mix the ingredients thoroughly.
2. In a small cup I quench the soda with vinegar. I pour it into the rest of the ingredients.
3. 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 size 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:

1. I put the sour cream in a separate bowl, add soda and leave for 3-4 minutes.
2. After salt, pour in vegetable oil. I stir the mixture.
3. Gradually add the product of grinding the grains. I knead a dough base that is soft and loose in consistency.
4. I put a few spoons of flour on the kitchen board. I carefully roll out the pizza dough.
5. 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:

1. Dissolve yeast and 1 teaspoon of granulated sugar in warm water. Leave for a few minutes until bubbles form.
2. I beat in a chicken egg, add milk, mix thoroughly and gently with a fork.
3. I sift the flour, pour it onto the kitchen board, add sugar and salt, and loosen it.
4. I cut the butter into pieces. I add it to the mixture of flour with sugar and salt and roll it in.
5. 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.
6. 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 non-yeast?

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!

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.

It is enough to buy this very dry fast-acting 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?

)))))))))))))) 25.06.13
Are fresh and raw yeast the same thing?) I’m completely confused) and what unusual fillings do you recommend?

Alena
Dry yeast manufacturers claim that there is no difference, that dry yeast is just as good as fresh yeast. But practice shows that fresh compressed yeast is still better for butter dough. In the case of pizza, this slight difference is not so significant; you can bake with both fresh and dry ones. The main thing is to take the right proportion. Usually 3g. fresh compressed yeast corresponds to 1g. dry yeast. Just in case, read the packaging carefully; the manufacturer must indicate how much flour one bag is designed for.
As for the fillings, I love four cheeses, as well as smoked salmon and shrimp.

Marina 01/06/14
I most often used dry yeast for baking; it was convenient not to make mistakes in the proportions. Therefore, I don’t see a big difference between dry and raw, the main thing is that they are fresh). I really liked the recipe for quick pizza, this will really help out any housewife when unexpected guests are on the doorstep). I’ve never tried adding honey instead of sugar, now I want to experiment).

Larisa 01/17/15
I also make pizza dough this way, I don’t recognize the thick layer of dough, it turns out to be some kind of pie, not pizza.

Rita 01/18/15
For some reason, I used to be afraid to make pizza dough myself; I always bought ready-made ones. But this time I decided to try it, I was impressed that the dough came out quickly)). I can say that I’m no good at housekeeping, I always mess up everything in the kitchen, but this time I was surprised myself - the pizza base turned out even better than using store-bought dough. I'm taking the recipe into notes)).

Anastasia 01/28/15
This was my first time making pizza, but it turned out no worse than at the pizzeria. Everyone really liked the pizza.

Victoria 03.13.15
In fact, this pizza dough recipe is, in my opinion, the most ideal and inexpensive) I’ve been using it for many years.

lada 03.13.15
I didn't know you could use honey instead of sugar. I'll have to please my husband with pizza)

Anastasia 03/15/15
Good recipe, I also prepare pizza dough this way, but I wouldn’t say it’s that fast, because you still need to wait a little)

Marina 03.25.15
Alena, your site never ceases to amaze me, this is the second time I’ve made pizza myself (not from puff pastry), the first time the dough turned out a little hard, I overdid it with flour, but today it turned out simply amazing, these proportions yielded 3 wonderful pizzas. Your site is a godsend for me and an assistant in culinary affairs) You can do everything in 5 minutes, if you post a photo of mine I will be flattered, thank you again)))

Alena
Marina, thank you very much for the review and for the photo! The pizzas turned out great!!! Let me go make some pizza too, otherwise my mouth is watering)))

Marina 03/27/15
Alena, now pizza is almost the main dish on our table, I cook it every other day)) I’m afraid by summer I won’t fit in the doorway)) What do you think if I make a piece of dough and freeze it? will it be very different from fresh?

Alena
Marina, if you have some dough left over and you don’t intend to bake it in the foreseeable future, you can freeze the dough. But to be honest, I don’t really like yeast dough after freezing. Therefore, if you are going to bake in the next day or two, it is better to wrap the dough in food plastic and simply hide it in the refrigerator.

Ekaterina 12/22/15
The dough is wonderful, and most importantly it’s quick to make))) Thank you)

irina 02/23/16
Very good recipe! The dough is wonderful and really fast!)))

Oksana 02/12/18
Good afternoon Alena, I want to say a huge thank you!!!)) The pizza turned out simply excellent!!! I even had to make the dough a second time, the family demanded more))) Everything turned out just great!!!)))

Ekaterina 07/01/19
The dough is excellent!!! It doesn’t even get stale the next day!

OLESYA 02/06/20
I really liked the recipe. Although I’m not good with yeast dough, it worked the first time. This is how I make pizza all the time now. Thank you.

Alena
OLESYA, thank you for your feedback)))

The most delicate fluffy dough with fluffy golden edges, homemade juicy tomato sauce with spices, tender mozzarella and pieces... pieces of whatever you want. Hot, rosy, thick, aromatic pizza straight from the oven to your table!

Ingredients for one 30 cm pizza

Dough:

The type of flour is important for the structure, and although it will be tasty in any case, nevertheless, the “wow, like in a pizzeria” effect and the wonderful lavash viscousness of the dough is achieved by the right type of flour. So for a simpler effect, any white flour for baking is suitable, and for a solid immersion in the world of pizza, we take type 00 flour or a mixture of 00+semola 5:1 (for example, Italian Molino Grassi and Garnets for pizza in a green pack).

Tomato sauce:
250 g pureed tomatoes in their own juice or fresh tomatoes,
1/2 tsp. marjoram,
1/2 tsp. basilica,
1/2 tsp. oregano,
1/4 tsp. salt,
1 clove of garlic.

Filling:
120 g unbrine mozzarella,
+ any ingredients as desired - red and green hot fresh peppers, salami, olives, marinated champignons. The filling components must be completely ready for use or require minimal heat treatment.

Pizza recipe

1. Prepare the dough. Dissolve sugar and yeast in warm water. Only in warm, never cold or hot, so as not to kill the yeast.
2. Mix flour with salt and sift into a mixer bowl.
3. Pour the butter and yeast mixture into the flour. Knead the dough in a food processor for 7-10 minutes, then another 2-3 minutes with your hands. The dough will be smooth, elastic, not sticky and very pleasant. Pull the dough into a ball.
4. On a surface sprinkled with flour, immediately after kneading, roll out the dough into a round layer with a diameter of 30 cm. Cover with a towel and leave to proof for 30-40 minutes, depending on the degree of desired fluffiness and thickness of the pizza, in a warm place.
5. Prepare classic Italian tomato sauce. Chop the tomatoes, put them in a saucepan and cook until thicker under the lid (otherwise it will splash a lot) over medium heat. The volume will decrease by about one and a half times. Add salt and spices, pressed garlic. Let cool.
6. We prepare and cut the ingredients for the filling - peppers, mushrooms, sausage...
7. Assemble the pizza on a baking sheet. Pour all the tomato sauce and half the cheese onto the prepared dough and distribute evenly over the pizza. Lay out the filling ingredients and sprinkle the remaining grated cheese on top.
8. Bake the pizza at 220 degrees C for about 10 minutes.

Thick, fluffy, piping hot pizza is ready. Bon appetit!