Pizza dough - quick and delicious recipes at home. Pizza dough recipes Delicious pizza dough

For quite a long time I tried to achieve the perfect pizza dough so that it works thin and crispy like in a real Italian pizzeria. And finally, it seems to me, I have found the right recipe. Dough It’s quite simple to make; don’t be alarmed by the presence of yeast in the ingredients, because... This is a straight yeast dough, and it’s quite difficult to do anything wrong here, all the ingredients are simply mixed.

As with all Italian recipes, the key to success is perfect pizza bases- quality ingredients. Take clean drinking water, no need to use chlorinated tap water, take high-quality premium flour, and, of course, I would not replace olive oil with sunflower oil. But, as always, the final decision is up to you, I only advise how to do it better, in my opinion.

From the specified amount of ingredients you get 3 pizza bases, each with a diameter of approximately 30-32 cm, this is simply the maximum size that fits on my baking sheet. If you only need one base, divide all the ingredients by 3; if you need two, remember your school math lessons. You can store it in the freezer, but it tastes much better fresh.

Ingredients

water 250 ml
flour 500 g
live yeast 25 g (or 7 g dry)
olive oil 20 g
sugar 5 g (1/2 teaspoon)
salt 5 g (1/2 teaspoon)

Preparation

Pour slightly warm water (about 30°C) into a large, wide container in which it will be convenient to knead the dough. The water should not be cold, but it should not be hot either, because... at 50°C yeast stops its vital activity. Place the yeast in the water and stir until it is completely dissolved.

Add sugar and salt.

Pour in the olive oil and stir until the salt and sugar are completely dissolved.

We sift the flour through a sieve; this will not only help avoid unnecessary impurities getting into the dough, but will also enrich the flour with oxygen, which will undoubtedly improve our dough. Also, be careful, you may need a little more or a little less amount of flour than indicated in the ingredients, unfortunately, it’s impossible to say for sure here, because... different flours have different properties. If it helps someone, I use “Predportovaya” flour (possibly sold only in St. Petersburg) or “Makfa” flour, and put exactly 500 g.

Now the most important thing is to knead our dough well. This usually takes about 10 minutes. As a result, the dough should completely stop sticking to your hands and bowl, but remain soft and elastic. If you have been kneading for quite a long time, and the dough still sticks strongly to your hands, you may need to add a little more flour; if, on the contrary, the dough has become very stiff, add a little water and knead well again.

This is what a well-kneaded dough looks like.

Now we divide the dough into three equal parts, if you have scales, weigh them, for me each part weighs about 270 g, one part is one pizza base. Roll each part into a ball, put it in a plastic bag and leave in a warm place for half an hour. If you don’t plan to make 3 pizzas at once, then put the dough you don’t need now in the refrigerator, it will rise there too, but not so quickly. During this time, you can make and prepare the remaining ingredients for your pizza.

After half an hour, we take the dough out of the bag; it has increased slightly in volume. I usually roll out the dough on parchment paper sprinkled with flour, and bake on it, because... It is very difficult to transfer the rather thinly rolled dough onto a baking sheet so that it does not deform; for this you need a special large pizza shovel, like in pizzerias, but I don’t have one.

Now a little more about rolling out the dough. Of course, the Italians will tell you that pizza dough should never be rolled out with a rolling pin, it must be stretched with your hands without touching the edges of the dough, this is how the edge of the pizza is formed. You also need to turn the dough in your hands in different ways, twist it, including over your head, and then, of course, it will turn out perfect. If you want to try stretching the dough with your hands, give it a try. I experimented with this a lot and realized that in order to qualitatively stretch the dough to such a size with your hands so that it is uniform in thickness, you need to do this every day several times a day, working in a pizzeria. If you are good at this, you are a pizza master, but for me it takes too much time, and the result is not ideal. That's why I roll out the dough with a rolling pin, but let's not tell the Italians about this.

So, sprinkle the parchment with a little flour.

Roll out the dough to a thickness of 2-3 mm, trying to ensure that it is rolled out evenly and has a round shape. If you can’t roll out an even circle, place a large plate or dish and simply cut off any bumps along it. But I don’t like to do this, because it’s not clear where to put the scraps and where to get a plate of such large sizes. So we're just trying to roll out an even circle - it's not very difficult.

For my baking sheet, I roll out a circle of 34-36 cm. We bend the edges 2-3 cm inward and seal them well so that they do not come off during baking - this is how we will make sides for our pizza, I spotted this method in one of the pizzerias. As a result, we get a pizza with a diameter of 30-32 cm.

Place the sauce you like on the base (you can make it according to this recipe).

Distribute the sauce evenly over the base. You can drizzle a little olive oil on top.

Together with the parchment, transfer the dough to a baking sheet. Preheat the oven to maximum temperature (250-270°C), bake for 5-10 minutes until it is well browned on the bottom.

We bake the crust separately to ensure that the dough is crispy and well baked. After all, if we put the filling on the raw dough and put it in the oven, the cheese will already begin to burn, but the dough will not yet be fried to a crispy crust. Also, the sauce will remain liquid inside, and the topping may slide off the finished pizza, but we don’t want that, do we? If you still doubt that the pizza base needs to be baked in advance, remember that pizzas are baked in ovens at 350-400°C, and no oven will give us such a temperature, so we have to get out.

Place the ingredients on the baked base, according to your wishes or recipe, and bake, now on the upper level of the oven. So there you have it, the perfect base for your perfect pizza! Using this base you can prepare, or any other to your taste.

Pizza dough is easy to make if you know the right recipe. On our website there is a master class for beginners on how to prepare delicious pizza. Here it is, a simple recipe for the most correct dough for thin pizza with a tender crust.

Ingredients:

water - 125 ml;
yeast - 1.25 tsp;
salt - 1 tsp;
flour - 200-250 g;
olive oil - 1 tbsp.

Preparation:

An important point - flour matters! Use the best flour you can afford. The right flour is, of course, preferably Italian, grade 00 (zero-zero). But with the right approach, the dough will be good even from the simplest flour.

First we prepare the yeast. I used the regular ones in the bag. We dilute them in 125 ml of warm water. You can also add a spoonful of sugar there, so the yeast will start working faster.

After 10 minutes you can start preparing the dough. To do this, pour the flour into a cup (this makes it easier to cook and less cleanup later).

First add 200 grams, if necessary it is better to add later than to dilute with plain water. Add a spoonful of salt. Make a well in the center of the slide and pour all the yeast liquid into it.

Mix the mixture well with a fork, and then begin to knead the dough with your hands, collecting lumps from the walls. Pass the dough between your fingers and fold it again and again.

Look here, the dough should be a little sticky, not dry. If necessary, add flour in pinches. When the dough comes together confidently, pour in the olive oil evenly.

And mix the dough well again. Don’t rush to add flour, the dough will seem liquid/sticky at first, keep stirring.

And now the most important secret, keep kneading the dough. 10 minutes minimum. Just roll it out a little with the palm of your hand, fold it in half and roll it out again.

Without any extra flour or anything, it will become very elastic and very smooth. Look at the photo, see how it became smooth from the previous step?

Cover with a damp towel and put in a warm place (or near a radiator) for 30 minutes.

After 30 minutes, the dough will approximately double in size and become even smoother and “fluffy” (airy).

Now just place it on a surface dusted with flour and roll out the future pizza to a thickness of 2-3 mm. If you like pizza with sides, just make small tucks around the perimeter. From the specified amount of ingredients you can roll out a pizza of about 30 cm or a couple of small ones.

The main rule of pizza is the maximum possible temperature, minimum time. Therefore, feel free to set the highest temperature available in your oven. It is best to bake on the lowest shelf - then the dough on the bottom will brown faster than the top, which is more tender due to the vegetables and cheese.

Homemade pizza with smoked sausages

Ingredients:

For the filling: 250-300 g smoked sausages, ham or sausages (to taste),
200 g mushrooms,
200 g hard cheese,
150 g semi-hard cheese,
1 fresh tomato
½ onion,
fresh pepper, pickles, corn - to taste,
mayonnaise,
3-4 tbsp. l. ketchup or tomato sauce,
fresh herbs - for decoration.
For the dough: 200-250 g flour,
1 tbsp. l. olive oil,
salt - to taste,
1 tsp dry yeast,
1 tbsp. warm water.

Preparation:

Knead the dough. Mix flour with salt and dry yeast, then gradually add warm water, add olive oil and knead the dough.

If you overdo it with water and the dough turns out too liquid, add a little more flour (in moderation so that the dough does not turn out hard).

Knead the dough thoroughly and let it rest in a warm place for 30-40 minutes, covering the container with the dough with a towel.

Wash the mushrooms and cut into medium-thick slices, cut the onions and tomatoes into rings or half rings, smoked sausages into circles. If using ham, cut it into slices. Grate the cheeses on a coarse grater.

If you mix two or more types of cheese to taste, your pizza will turn out piquant and original. Of course, you can use one type of your favorite cheese.

When the dough has rested, knead it and roll out a thin pizza crust.

Please note: the pizza dough should be soft and airy; if it sticks to your hands, do not rush to add a lot of flour, otherwise the pizza base will turn out hard when baking.

Place the pizza base on a baking sheet lined with baking paper. To prevent the pizza from burning, sprinkle a little flour on baking paper and then lay out the dough. Wrap the edges of the future pizza beautifully.

Grease the pizza crust with ketchup (mayonnaise, sauce) and add the filling. You can show your imagination and add whatever your heart desires to the pizza. The main thing is that the whole thing is covered with cheese on top.

Delicious for homemade pizza: sausages, mushrooms, onion rings, a little corn, tomatoes, cheese. For a piquant taste - slices of pickled cucumbers or olives.

Don't forget to coat the layers of toppings with mayonnaise to make the pizza juicy. But do not overdo it with the sauce so that the pizza does not leak while baking.

Bake homemade pizza for 20-30 minutes at 200 degrees. Check readiness by checking the softness of the crust. Do not overcook the pizza, otherwise the dough may become too dry and hard.

Cut the finished pizza into portions, garnish with fresh herbs and serve.

Pizza Margherita

Ingredients:

pizza dough;
mozzarella - 100 g;
basil - 6-8 leaves;
tomato sauce - 3-4 tbsp;
tomato - 1 pc.

Preparation:

To make pizza, use anything and in any combination. If we are not talking about Margarita, then use any products that you will have left over after the work week. These can be pieces of meat, sausages, herbs, vegetables, cheeses, mushrooms and so on.

Set aside the dough, tomato sauce and herbs.

Now let's prepare the filling. Cut the tomatoes into thin rings. And yes, cut all the ingredients thinner - after all, the pizza takes 3-4 minutes to cook and we don’t need half-cooked vegetables.

But we cut the cheese into thick bars 1 cm thick. I always use Mozzarella, let’s say this is a cheese that is very resistant to temperatures - that is, it melts slowly and you have to wait a very long time until it starts to boil - this is to our advantage.

When all the filling is prepared, proceed to the dough. Dust the table with flour and roll out the ball into a thin layer, no more than 3 mm thick.

I do this: I move the rolling pin in one direction, turn it over, sprinkle it with flour and move the rolling pin in the opposite direction. And so on several times. This way the shape will be round and not elongated (if you roll in one direction).

You don't need a lot of flour, just run a dusty hand over the surface of the dough. Next, I use a plate to keep the pizza shape as round as possible. You can skip this step. Carefully transfer the finished dough onto parchment (or roll it out directly onto it).

Place spoons of tomato sauce in the center of the dough - here take whatever you like best, preferably with herbs, garlic, pepper and quite thick, you can use good quality tomato paste. And spread it with a spoon.

If you like pizza with sides, fold the edges of the dough around the perimeter. In any case, do not go all the way to the edge of the pizza.

Next, randomly scatter the pieces of cheese. There are two classic ways - cheese on top of the entire filling and at the very bottom (on the sauce). The second option is better - the cheese, as it were, holds the filling together and connects the crust with the filling so that it does not slip off.

On top of the grass (half) and tomato rings. Pepper, spices and a couple more pieces of cheese on top.

Preheat the oven to maximum. Transfer the pizza with parchment to a hot baking sheet (let it sit in the oven for about 10 minutes before transferring the pizza onto it) and bake on the lowest shelf for 3-6 minutes.

During this time, the cake will begin to become golden brown and the filling will be ready. The indicator here is cheese. It begins to melt and almost loses its shape, but has not yet turned into a puddle.

Let the finished pizza cool slightly, just a minute. Cut with a special knife (see photo). Don’t listen to anyone, no semicircular knives, much less simple kitchen knives, will cut pizza so neatly.

But it is important for us that the filling does not fall apart or move out. I sprinkle fresh herbs on top (we didn’t use some). And of course, pizza should be eaten with your hands (folding the triangle in half) with good wine and your favorite people!)

By the way, from the leftover dough you can make excellent rings that will remain tasty even the next day. Since you ask for the recipe, I’ll tell you, there’s nothing complicated here.

Roll the remaining dough into a ball and roll it out again with a rolling pin into a layer. Here, see for yourself, the principle is the same as for pies - whatever size you want, make such layers of dough.

I got it to be about 16 cm in diameter. Place the filling in the center of the layer - again, anything: sauce, cheeses, herbs, meat, and so on.

And fold the edges of the dough towards the center, pinching the seam. Look at the photo, everything should be clear. Bake the same way as pizza on a baking sheet with parchment, but on the central shelf until a golden crust appears.

Let the finished ring cool slightly and serve. They will easily last overnight in an airtight container. They taste a little juicier than pizza because the filling simmers inside the dough, which is tender on the inside and crispy on the outside. A really good replacement for the usual pies.

Pepperoni pizza at home

Ingredients:

water - 100 ml
sugar - 1 tsp.
dry yeast - 1.5 tsp.
salt - 1/4 tsp.
olive oil - 1 tbsp.
flour - 1.5 cups
pepperoni sausage – 200 gr
Mozzarella cheese – 250 gr
pizza sauce

Preparation:

Mix warm water and sugar. Add yeast. Leave for 10 minutes until the yeast ferments and a foam 1.5-2 cm high appears. Pour into a deep container. Add salt, olive oil. Add flour, knead the dough. The pizza dough is thick. Cover the container, place in a warm place, and let the dough rise (about 1 hour).
Preparing the filling for the Pipperoni pizza. Cut the sausage into slices. Cut the mozzarella into thin slices (or grate on a coarse grater)

Place the dough on a floured surface and divide into two parts. Roll out into a layer 3-5 mm thick. Using a large plate (mine is 25 cm), cut out a circle. Transfer the layer to a baking sheet sprinkled with flour. Spread with sauce

Add mozzarella and pepperoni. Bake for 20-25 minutes at 220 degrees.

Tomato sauce for pizza

Ingredients:

fresh tomatoes - 500 g,
olive oil - 50 ml,
sea salt - 0.5 teaspoons,
sugar - 1 tbsp. spoon,
garlic - 1 clove,
basil and oregano - 0.5 teaspoon.

Preparation:

Peel the tomatoes and puree them in a blender (you can also grate them). Transfer the puree to a saucepan, heat over medium heat, add olive oil, sugar and salt.

Cook for 10-15 minutes and stir constantly so as not to burn. Either finely chop the garlic or pass it through a press and add it along with the herbs to the sauce about five minutes before it’s ready.

Video: recipe for quick pizza dough without yeast

When organizing a holiday or party at home, the question arises: how to please your guests, without spending a lot of time and effort on preparing a special dish? On our website you will find a recipe for making pizza dough with detailed instructions. And rest assured, your guests will be satisfied.

The history of pizza

It is believed that the first pizzas were not a culinary delight, but a kind of industrial waste. Italian bakers tested how hot the oven was by using thin flatbreads made from simple dough, and then gave them to the poor.

Later, the Italians began to prepare pizzas using three main ingredients: tomatoes, basil, mozzarella cheese, but over time a huge variety of pizza toppings appeared. They have also adapted to using completely different doughs: yeast, yeast-free, curd, puff pastry, unleavened and many others.

Modern housewives have gotten used to making pizza using almost everything that is in the refrigerator, but the taste of the pizza only benefits from this and you can please both yourself and your unexpected guests with such a dish.

How to make pizza dough at home

If you decide to make pizza at home, then first of all you need to decide what kind of dough you will use to prepare the pizza base. Because it is already known that almost any type of test can be used.

Recipes for preparing pizza dough with detailed instructions can be studied in detail on our website. Here you will find many options and you can choose the one that suits you best.

Yeast dough

Housewives often use yeast dough. However, in order to prepare tasty and proper yeast dough, it is important to know some features:

There should not be too much yeast, as the dough will acquire a sour taste;
Excess sugar and salt slow down the fermentation process and the dough does not rise;
An insufficient amount of water or milk interferes with good fermentation and makes the products tough, while too much water causes the dough to spread out.

How to cook:

Dilute 1 packet of yeast (dry) in 1/3 cup of warm water;
Sift 2 cups of flour, add 2 tbsp. l. softened margarine, mix everything well;
Add 1 egg, salt on the tip of a knife and 1 tbsp. l. sour cream;
Then mix the flour mixture with the water-yeast mixture and knead the dough;
Cover with a towel and leave the dough in a warm place to rise;
You can knead the dough again before using it.

A more economical option is this:

2 tsp. pour dry yeast with warm water according to instructions;
400-450 g of flour in a heap;
Add 1 tbsp. l. sugar and 1 chip. salt, 1 tbsp. l. olive oil;
Mix with yeast;
Knead the dough.

Yeast-free dough

Mix 2 cups of flour with 1 tsp. salt;
Mix 2 eggs with 1/2 cup warm milk;
Add 1 tsp to milk. olive oil;
Pour the milk mixture into the flour in small portions and knead the dough;
If necessary, stir in flour until the dough becomes elastic;
Wrap the dough in a damp towel;
Let it sit for 15-20 minutes.

Unleavened dough

4 tbsp. mix flour with 1/2 tsp. soda;
Add eggs to sour cream (12 tbsp), 2 tbsp. l. sugar, 1\2 tsp. salt and mix everything;
Mix 200 g of softened butter (margarine) with sour cream;
Add flour and quickly knead the dough.

You can use the following option:

Beat 1 egg with 2 tsp. mayonnaise;
Add 1 tbsp. l. sour cream, 1/3 tsp. salt, the same amount of sugar, mix;
Pour in 1 glass of kefir and soda slaked with vinegar;
Gradually add 7-8 tbsp. l. flour, kneading a thick dough;
Leave the dough for 15 minutes and then knead it well;
While rolling out the cakes, prick them with a fork.

Sour cream dough

Mix 1.5 cups of flour with the same amount of sour cream;
Add salt;
Knead the elastic dough, adding flour if necessary;

You can use 2 cups of flour, 1 cup of sour cream and 200 g of butter. The resulting dough needs to be cooled.

Kefir dough

Mix 2 cups of flour with 2 cups of kefir;
Add 1 teaspoon of soda to kefir;
Add 1 tsp there. salt and 3 eggs;
Mix everything;
Pour the batter into the baking pan.

Shortbread dough

Sift 1.5 cups of flour;
Add 1 egg, 1 tsp. salt;
Cut the butter and add to the flour, stirring everything;
Knead the dough, adding water if necessary;
Wrap in foil or paper and refrigerate for 1 hour.

Preparing pizza dough at home will not take you too much time if you follow all the rules and technologies. However, the homemade pizza you prepare will acquire exactly that unique and delicate taste that your family will remember for a long time. And believe me, they are unlikely to prefer store-bought pizza after they try your homemade pizza.

We learned how to make pizza dough at home. Now all that remains is to choose the appropriate option for yourself and bring it to life, giving yourself and your guests a lot of pleasure.

Pizza is a traditional Italian dish that has long won the hearts of adults and children!

Pizza is a traditional Italian dish that has long won the hearts of adults and children thanks to its wonderful taste.

The variety of recipes allows you to prepare an almost unlimited number of delicious and varied pizza options, so its preparation turns into real creativity. You can cook absolutely any pizza to your taste, which is what made it one of the most popular dishes in the world.

The secret of good and tasty pizza lies in its base. Pizza dough can be anything: yeast, puff pastry, unleavened, egg, curd - it all depends on your taste. Some people like pizza with a thin, crispy base, while others like it fluffy and thick.

You can make pizza from any dough, as long as it goes well with the filling. At the same time, homemade pizza dough is much tastier than store-bought semi-finished crusts and it is not at all difficult to prepare.

Yeast pizza dough (recipe)

Pizza with yeast dough cooks quite quickly and turns out very filling and tasty.

To prepare, you will need 2 tablespoons of yeast, a glass of warm water, a teaspoon of salt, a pinch of sugar, 3 cups of wheat flour. Heat a bowl, put the yeast in it and fill it with warm water. Add sugar to them and wait 5-10 minutes until the yeast starts to foam.

Now add salt and 1 cup of flour to the yeast and, stirring thoroughly, add another 1 cup of flour. Place the resulting dough on a table sprinkled with flour and start kneading it, gradually adding the remaining flour to it. Knead for 8-10 minutes until the dough becomes elastic.

Form it into a ball and place it in a bowl greased with vegetable oil. Cover it with a damp towel and leave in a warm place for 40 minutes. When the dough has risen, knead it for another 1-2 minutes and roll it out. This dough will make 1 thick or 2 thin pizzas. Roll out the dough with a rolling pin to a thickness of 5-7 mm and place in the mold. Now you can add any filling.

Puff pastry for pizza (recipe)

Puff pastry pizza is crispy on the outside, but soft and tender on the inside. Many people prefer this kind of pizza, but preparing puff pastry is a rather labor-intensive process. To prepare the dough you will need 2 cups of flour, 0.5 cups of cold water, 250 g of butter, yolk, citric acid and salt.

Mix all the ingredients except the oil and knead the dough, then put it in a cold place for half an hour. Mix butter with 3 tablespoons of flour, roll out into a square and put in a cool place.

Take out the chilled dough, roll it out and put butter in the center. Then fold the edges of the dough over and roll it out, fold it in half and roll it out again. Repeat this procedure as many times as possible, constantly folding and rolling the dough.

Unleavened unleavened pizza dough (recipe)

The main advantage of this dough is that it prepares quickly and is better preserved. You will need 2 eggs, 2 tablespoons of margarine, a glass of sour cream, a tablespoon of sugar, half a teaspoon of salt, 3 cups of flour.

Pour the flour onto the table in the shape of a mound, make a depression in the center and put margarine, eggs, sour cream, salt, sugar there and knead the dough. Roll it into a ball, cover with a towel and refrigerate for half an hour.

Egg pizza dough (recipe)

This elastic dough is perfect for making pizza. To prepare you will need 500 g of flour, 4 eggs, 1 tablespoon of dry yeast, 4 tablespoons of butter, half a glass of warm water, salt.

Pour the flour into a mound and place the eggs, softened butter and yeast diluted in warm water into the depression. Add salt and mix thoroughly until smooth. Knead the dough for about 10 minutes, then cover with a towel and put in a warm place for 1 hour.

Curd dough for pizza (recipe)

Pizza made with curd dough has a unique, unusual taste that you will definitely like. To prepare this dough, take 1 cup of flour, 1 egg, 125 g of low-fat cottage cheese, 3 tablespoons of vegetable oil and a teaspoon of salt.

Mix cottage cheese, egg, salt and olive oil thoroughly with a mixer. Then gradually add the curd mass to the flour, kneading the dough until the dough becomes elastic. Roll out the dough and place on a baking sheet.

Pizza was once considered a poor man's food in Italy.

Today, open pies are considered a real delicacy, and sometimes even a festive dish. There are hundreds of different fillings, but the base of all bases is the flatbread.

If you prepare the dough correctly, the pizza will be delicious with any filling. Italian chefs are specially trained in this process.

The base turns out thin, tender, and does not dry out during baking.

Let's prepare delicious pizza dough like in pizzerias in Italy?

Pizza dough as in a pizzeria - general principles of preparation

A special feature of pizzeria pizza dough is its elasticity. It is soft, but does not break. It is airy, but thin. You should not use classic yeast pie dough to make pizza. It won't turn out that way at all.

What is the base used for in pizzerias?

Flour. Regular wheat flour of the highest or first grade is used. Sometimes a little corn flour or starch is added, depending on the recipe.

Oil. Added in strictly limited quantities. Usually, no more than 2 spoons are used for 500 grams of flour.

Water or milk. Should be warm, slightly above body temperature.

Salt and sugar. Used for flavor and yeast activation.

Even though the pizza dough should be thin, it is still allowed to rest for 15 minutes to an hour, depending on the recipe and ingredients.

Then form a cake with your hands. But not every housewife will be able to do this, so it’s better to use a rolling pin.

When forming the base, the table is sprinkled with flour or greased with vegetable oil.

Recipe 1: Pizza dough like in the Tonkoye pizzeria

It is with this dough that the base turns out thin and crispy. Despite the presence of yeast, the cake does not rise much. These ingredients will make three slices of thin pizza dough, just like in a pizzeria for three open-faced pies.

Ingredients

250 grams of water;

500 grams of flour;

0.5 tsp. sugar and the same amount of salt;

20 grams of butter;

7 grams of yeast.

Preparation

1. Take a bowl, pour warm water, carefully pour in the dry yeast. Don't stop stirring so they don't form lumps.

2. Add olive oil, salt and sugar. Mix everything thoroughly to dissolve the grains.

3. Now add flour, which must be sifted.

4. Knead the dough. It should be elastic. It is important to get the right consistency. If the mass sticks to your hands, add more flour. But be careful, a base made from too tough a dough will be tough.

5. Now divide the dough into 3 equal parts. Each will weigh approximately 270-280 grams. Place the koloboks back into the cup.

6. Cover with a cloth towel and put in a warm place for half an hour. If you don’t plan to bake all 3 pizzas at once, then one bun can be put in the refrigerator or even in the freezer, placing it in a sealed bag.

7. After half an hour, take the “rested” dough and roll out the cake. The Italians do this without a rolling pin, but we can use a helper.

Recipe 2: Pizzeria-style pizza dough with aromatic herbs

A recipe for aromatic pizza dough like in a pizzeria, which goes very well with tomato and meat fillings. Ideally, you will need a mixture of Italian herbs for preparation. But if you don’t have it, then you can limit yourself to a duet of dried basil and oregano, which it is advisable to grind in a mortar.

Ingredients

250 grams of flour;

120 grams of water;

15 grams of oil;

0.5 tablespoons of Italian herbs;

1 tsp. Sahara;

A packet of yeast;

A pinch of salt.

Preparation

1. You need to sift the flour directly onto the table. Now we add aromatic Italian herbs to it. If the leaves are large, then rub them with a pestle or just with your hands.

2. Dissolve salt and sugar in water, add yeast. Let the grains swell a little.

3. Make a well in the flour, pour out the liquid and knead the Italian dough.

4. Let the lump rest for about 20 minutes, divide it in half and prepare two thin pizzas. They won't turn out very big. Approximately 25-27 cm in diameter.

Recipe 3: Tender pizza dough like in a pizzeria with milk

To prepare this dough you will need fresh milk, although baked milk can also be used. It is mixed with yeast, tolerates freezing well, and after thawing practically does not change its properties.

Ingredients

200 grams of milk;

0.5 spoons of sugar;

0.5 tsp. salt;

Small packet of yeast;

400-500 grams of flour;

2 tablespoons of oil.

Preparation

1. Heat the milk to body temperature, no warmer is needed.

2. Add yeast with granulated sugar and mix.

3. Mix the eggs with the addition of salt, then combine with the milk mixture.

4. Add vegetable oil, it is better to use olive oil.

5. Sift the flour, add it to the total mass and knead the dough. You don’t need to pour it all out at once; add it gradually so as not to overdo it. The dough for this recipe will be soft, but not sticky to your hands and bowl.

6. Cover with a napkin and let stand for an hour.

7. Divide into two equal parts and use for their intended purpose.

Recipe 4: Quick pizza dough like in a pizzeria

It will take no more than 10 minutes to prepare such pizza dough as in a pizzeria. Therefore, you can immediately turn on the oven and prepare the filling. Then you won’t have time! The dough is without yeast, porosity is achieved by adding baking powder. Instead, you can use regular soda, but to prevent the finished product from acquiring an unpleasant odor, it must be extinguished with any acid.

Ingredients

1 teaspoon each of sugar, baking powder and salt;

2 cups flour;

200 grams of water;

20 grams of butter.

Preparation

1. Sift the flour together with baking powder directly onto the table.

2. Separately mix the egg with granulated sugar and salt until the dry substances are completely dissolved.

3. Add oil.

4. Pour in warm water.

5. Make a depression in the flour slide, pour out the water with the products diluted in it and knead the dough.

6. Divide into 2 parts, roll out, lay out the filling and put in the oven!

Recipe 5: Pizza dough like in a pizzeria

One of the most common options for preparing pizza dough like in a pizzeria. The base turns out very soft and airy. The recipe is universal and can be combined with any fillings from sweet fillings to salty and spicy ones.

Ingredients

250 grams of flour;

20 grams of butter;

7 grams of yeast;

200 grams of water;

Preparation

1. Pour water (about 40 degrees) into a bowl, dissolve the yeast and salt. If compressed yeast is used, the amount must be increased by 3.5 times.

2. Pour in 5 tablespoons of flour and stir with a whisk. It will turn out to be a chatterbox. You need to cover the bowl with a napkin and leave it alone for 10 minutes.

3. Add flour, add butter, mix well. The dough should be soft.

4. Cover with a towel again and leave for 45 minutes.

5. Once the mass has risen well, you can make pizza. This amount will make 2 large bases. It is important to roll them out as thin as possible.

Recipe 6: Pizza dough like in a pizzeria with kefir

If the dough does not work with yeast or there is simply no yeast, then prepare it with kefir with the addition of soda. It also turns out thin and very similar to real dough, like they make for pizza in a pizzeria.

Ingredients

300 grams of kefir;

1 incomplete teaspoon each of salt and soda;

15 grams of oil;

As much flour as needed.

Preparation

1. Pour soda into warm kefir and mix. The mixture will begin to sizzle and foam, so do not use a small bowl.

2. Break the eggs into another cup, add salt and beat well with a whisk until a light foam appears.

3. Combine the egg mixture with kefir, add butter.

4. Add sifted flour. Knead the dough. We use as much flour as will be absorbed. The dough will be quite stiff.

5. Roll into a bun, cover with a napkin and leave for a quarter of an hour for the gluten to swell. This dough can be used immediately, but it is better to let it rest to make it easier to roll out.

Recipe 7: Pizza dough like in the Tomato pizzeria

Very tasty and aromatic pizza dough that does not crumble, is elastic and easy to work with. And, of course, it has a pleasant color, which is given by the tomato paste included in the composition.

Ingredients

20 grams of tomato paste or any ketchup;

15 grams of sugar;

300 grams of water;

A packet of yeast;

20 grams of butter;

500 grams of flour.

Preparation

1. Combine the sifted flour with yeast and salt. It is advisable to use fine extra salt.

2. Dilute tomato paste in warm water. Add the liquid a little at a time, rubbing the sauce well so that no lumps form.

3. Add sugar to tomato water, stir until dissolved.

4. Add butter, flour and yeast, make elastic dough. Roll it into 2 balls.

5. Put the koloboks in bags and put them in the refrigerator for an hour.

6. Take it out, roll it out and cook the pizza!

Recipe 8: Pizza dough like in a pizzeria with garlic

In Italy, this dough is most often combined with meat fillings. Ideally, dried and crushed garlic is used. It is simply mixed with flour. But we will do it on fresh cloves so that the process is clear.

Ingredients

175 grams of water;

2 tablespoons of oil;

280 grams of flour;

1 tsp. Sahara;

3 cloves of garlic;

0.5 tsp. salt;

7 grams of dry yeast.

Preparation

1. Pour warm water into a bowl, add salt, sugar, butter, stir everything well.

2. Now you need to chop the garlic. It is best to do this with a blender. Add the peeled cloves and puree them.

3. Add the garlic mass to the previously prepared liquid and stir.

4. Sift the flour and mix with dry yeast.

5. Pour garlic water into flour, knead the dough.

6. Cover with a towel and let sit for 40 minutes.

7. Divide into 2-3 pieces, depending on the desired size of pizza. Roll out, add filling and bake.

Don't have a rolling pin at home? You can find a worthy replacement! Take any glass bottle with a smooth surface, remove the labels, wipe it clean and you're done! You can also use a roll sleeve with foil or cling film. Of course, these items are not very convenient to operate, but it is quite possible to roll out several even pizza flatbreads.

You will only get real dough if you follow the proportions of the ingredients. Do not pour oil or water by eye. The result may not be pleasing.

The longer the dough rests, the softer it becomes. Keep this in mind if you need to prepare it long before baking. In this case, it is better to add a little more flour or sprinkle the table well when rolling out the base.

Dry yeast has gradually replaced compressed yeast, as it is much faster to use, is not difficult to store, and is not susceptible to mold. But if you need to replace them with raw ones, then increase the amount by 3 times. Conversely, if the recipe specifies compressed yeast, then when replacing it with a dry product, you need to reduce the amount.