Pizza from store-bought dough (simple recipe). Pizza from store-bought dough (simple recipe) How to roll out store-bought yeast dough for pizza

In Italy, pizza is always prepared on a thin flatbread of dough. Homemade pizza in Russia is not always distinguished by its subtlety. Each housewife rolls out the dough in her own way. There are several effective ways to roll out a really thin layer for the filling. For this you will need a bottle of water. Why she? Then you won't have to press hard on the rolling pin to get a really thin dough. Additionally, parchment paper is required. But the whole secret is in the recipe itself.

Kefir dough recipe
It will require:

• any kefir;
  
• eggs;
  
• mayonnaise;
  
• sugar;
  
• flour;
  
• soda slaked with vinegar;
  
• vegetable oil.
  

IN enamel pan or in a plastic container, mix a glass of kefir, three glasses of flour and two eggs. Mix thoroughly, then add the remaining ingredients a tablespoon at a time. There is enough soda on the tip of the knife.

After mixing all the ingredients to a stiff dough, place the pan in a warm place for a couple of hours. The dough itself will not rise, but it will begin to disperse in the heat. After the time has passed, remove it from the container onto a table that has already been sprinkled with flour. To prevent the dough from sticking to the rolling pin or water bottle, they need to be greased vegetable oil. Alternatively, sprinkle the dough itself with a little flour. You need to roll out with clear and slow movements, alternately stretching the edges in different directions. Depending on the container in which the pizza will be baked, you will also need to cut out the dough. If there is too much filling, the edges can be raised or rolled up a little.

Pizza dough with milk
IN this recipe The ingredients you will need are:

• warm milk;
  
• flour;
  
• eggs;
  
• dry yeast;
  
• vegetable oil;
  
• salt;
  
• sugar.
  

Thoroughly stir a packet of dry yeast (14 grams) in a glass of milk. Add a tablespoon of butter, sugar and a teaspoon of salt. You will need three eggs for this recipe. Beat everything well (not with a mixer). Only after this gradually add the sifted flour. The consistency of the dough should be like thick country sour cream and not stick to your hands. Place the finished kneaded dough in the refrigerator for a couple of hours. After time, you just need to stretch it to the desired shape; the consistency will be plastic and soft. You need to stretch it directly in a baking dish or frying pan. You don't need a rolling pin for this, but a 0.5 liter bottle of water may come in handy. Then put the filling on the dough and bake in the usual way.

Regardless of the dough recipe you choose, you need to roll it out especially carefully. It should be the same on all sides, without breaks, without compaction. Parchment paper helps roll out dough that is too stiff. To do this, you need to grease it with vegetable oil and put the dough between the sheets. Roll out with a large bottle of water until the cake is 2mm thick. Such a sheet is baked in the oven in 5-7 minutes, with filling - in 20-25 minutes. In a covered frying pan, cooking takes 20 minutes.

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 now, 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... it's safe yeast dough, and it's pretty hard to do anything wrong here, all the ingredients just mix together.

As with all recipes Italian cuisine, the key to success ideal pizza bases- quality ingredients. Take a clean one drinking water, no need to use chlorinated tap water, take high-quality premium flour, and, of course, I would not replace olive oil for sunflower. 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
• 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 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 on raw dough filling and put it in the oven, the cheese will already begin to burn, and 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.

I won’t be mistaken if I say that absolutely everyone loves pizza - meat, mushroom, with white or red sauce, more cheese or vegetables, with or without sides. And, of course, many tried to make it at home. And if there are no questions at all with the filling, then the recipe good test- it's like the biggest secret.

In two weeks I tried more than 10 pizzas in search of correct test, which will turn out time after time for anyone who tries to do it. Here it is, a simple recipe for the best pizza dough.

Ingredients:
Water - 125 ml.
Yeast - 1.25 tsp.
Salt - 1 tsp.
Flour - 200-250 gr.
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 your palm, 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? I didn't do anything except knead.

Cover with a damp towel and put in a warm place (maybe 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.

Pizza Margherita

I really love pizza! As they say in such cases, most likely in a past life I was Italian! I made about 6 pizzas last week. I was looking for the right recipe dough and filling. I promise that there will be a lot of pizza recipes, but it’s always useful to start with basic recipes to understand how and why ingredients interact.

Ingredients:
Pizza dough
Mozzarella - 100 gr.
Basil - 6-8 leaves
Tomato sauce - 3-4 tbsp.
Tomato - 1 pc.

Preparation:

I’ll answer the very first question right away - 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 tomato sauce in the center of the dough with spoons - here take whatever you like best, preferably, of course, with herbs, garlic, pepper and quite thick, you can use tomato paste good quality. 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 way- 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, literally for 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 you need to eat pizza with your hands (folding the triangle in half) with good wine and the most beloved 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.

Over several years of making pizza, I have perfected the process to the point where the pizza always turns out delicious. My favorite dish of the day. It is always received with a bang, always liked and looks bright and summery on the table. I'll tell you about the small details that I came to during my experiments with cooking and baking. How to make pizza delicious? Read below the cut.

Pizza (for 2 pieces, diameter ~25 cm)

Dough:
1/2 cup water
1 tbsp olive oil
1/3 tsp. salt
1 tsp Sahara
1/2 tsp dry yeast (such as saffron and the like)
flour (baking type) how much dough will it take

Filling:
2 large ripe tomatoes
2 cloves garlic
~ 200-250 g ham
~ 300-400 g mozzarella cheese (I use German mozzarella, which is sold in solid form)

Preparation:
Dissolve yeast in water, add salt, sugar, butter. Add flour little by little and knead into a medium-firm dough. Leave to rise for 3-4 hours, cover with a towel and grease the surface of the dough with olive oil (during this time, lightly knead a couple of times when it doubles in volume).

Place finely chopped tomatoes in a heated frying pan with vegetable oil, cover with a lid and simmer them over medium heat for about 15 minutes, add a little salt, season with Italian herbs (I already have a ready-made mixture in the mill - rosemary, thyme, paprika, pink pepper, basil). Let cool.
Finely chop the ham.
Divide the dough into 2 parts.
Chip #1. Do not roll out the pizza dough, but spread it with your hands on the table into a flat cake, and then stretch it with your hands (in weight) into a pancake. Don’t make it super thin, 4-5 mm (but! aiming for 3m) is quite enough, it shouldn’t be transparent. Stretch it carefully, without tearing the dough. Here everything needs to be done calmly, gradually and meditatively :) Don’t be sad that your thickness is slightly uneven; after baking you won’t feel it. And over time everything will work out. If the stretched cake turns out to be lopsided and crooked, place it on foil and stretch it, adjust it. Pros do not recommend rolling out pizza dough for the reason that the airiness of the dough is disrupted, squeezing out all the air bubbles from it with a rolling pin, it becomes rough and lifeless. I tried it once and gave up on it, saying it was too painful.
After some time, I returned to this process after watching videos on YouTube (look for them, there are a lot of them). Below is one of them. The only difference is that first the person rolls out the dough with a rolling pin (in the case of pizza, this is not necessary, I repeat again!). Skip to 2:50 minutes and see the technology of stretching the dough in your hands.

You can see how to make a flatbread on the table with your hands here. Just don’t feel complex about your slow speed! I don’t do it as quickly and deftly yet, but I’m not as slow as before. In general, speed comes with experience. Comrade practiced this day and night, but now he probably quietly hates pizza)))

Place the prepared flatbread on foil greased with vegetable oil, spread half of the tomato sauce, squeeze the garlic through a press, distribute over the surface, lay out the ham and bake for about 15 minutes. (the sides of the pizza will begin to brown slightly (by the way, I make it without sides and edges at all, distributing the filling to the edges, but there is still a small part of the dough left somewhere, and I draw conclusions)).
Grate the cheese on a coarse grater, after 15 minutes, remove the pizza, sprinkle with cheese and place in the oven for another 5 minutes until the cheese begins to turn golden.
Chip #2 for those baking in the oven: bake in a very hot oven (up to 230 C) and on a wire rack lined with foil. In addition to the baking sheet (I don’t know about your ovens, I’m speaking for mine) there is also a wire rack. By the way, you can bake 1 pizza on a wire rack and 1 on a baking sheet and feel the difference. I had it and it was very strong. On the baking sheet: the dough has risen greatly and it turns out to be a pie, on the wire rack there is a crispy crust and a thin soft crumb.
Not everything is as scary-long-boring as described. For 3 weeks on weekends I did it this way, and then everything went smoothly :)
And also your favorite pizza topping: instead of tomato sauce- pesto (bake for 15 minutes) and then cheese. And even the most demanding boys, who don’t understand food without meat and ham, eat it first. I really didn’t expect it! Give it a try. But there is no photo of it (I’m telling you, they eat it instantly.

A good dish for meeting guests, for a Saturday evening, or just a tasty snack. Prepare delicious pizza That's why simple recipe Anyone can. And even more so to enjoy it in someone’s company while watching a good movie.

What do you need?
Dough 0.7 kg.
Sausage (2 types, boiled and served) 300 gr.
Tomatoes 3-4 pcs.
bell pepper 1 PC.
Pickled cucumbers 2-3 pcs.
Cheese 150-200 grams

How many servings can you get?
In our case, 12-15 pieces came out. Depends on the size of the piece, the amount of dough, the thickness of the dough layer, as well as the size of the baking sheet.

What can I add?
Greens - dill, green onions(just not too much), basil, marjoram, rosemary.
Spices and seasonings - salt, paprika, after the ingredients are laid out on the dough, but not yet covered with cheese.

Pizza making process

Considering that pizza consists of several global components, such as a dough base, filling, grated cheese. Then our pizza making process will be divided into the following stages.

Preparing the pizza base.

We have already written about how to prepare store-bought dough.
But you can repeat the main points.

The dough should be placed in a bowl/vessel, kneaded first and left to rise, after 1-2 hours knead again, after about an hour you can cook.

If the dough is frozen, you should wait until it melts, and then work as usual.

Preparing pizza toppings.

If you use the listed ingredients, then they do not really need preliminary heat treatment.

In this case, preparing the filling comes down to cutting all the ingredients. It is not necessary to follow the cutting order, except that it is better to cut the tomatoes last, otherwise they will give a lot of juice.

Cut the sausage into cubes. Since this is a simple recipe, you can get by with just one type. sausages. But several are more interesting, so we took boiled and smoked (almost any cervelat will do).

Before cutting the bell pepper, you should rinse it and remove the center with the seeds (either with a circular motion of the knife, or cut in half and remove from each half). It wouldn't hurt to rinse again cold water and after that you can safely chop it into cubes.

Grate the cheese, either on a coarse grater or finely. Coarsely grated cheese looks better on pizza, baked with a kind of mesh. And the smaller the chips, the more they will melt in the oven. Therefore, the choice here is for everyone.

If you spend a lot of time preparing the pizza toppings, then it is also advisable to grate the cheese towards the end. Because as usual it dries out.

Tomatoes, like any other vegetables, should be washed before slicing, and the crust should be removed at the point of attachment to the bush (with a triangular cut). And cut into pieces of the same size.

Let's cook the pizza in the oven.

Grease the baking sheet with vegetable oil to prevent burning.

At this point, you can already preheat the oven by turning on 180-200°C (flame slightly above average) 15 minutes before placing the baking sheet with pizza there.

Roll out the pizza base dough.

risen ready dough should be kneaded before cooking. To roll it out properly you will need wheat flour. You should sprinkle it on the surface where you will turn the dough into a thin layer, as well as on your hands and rolling pin, so that it does not stick or tear.

After using longitudinal and transverse movements of the rolling pin, roll out our dough into a pancake 0.5-1 cm thick (preferably less than 1 cm). It is advisable not to make a thick pizza base. Otherwise, the taste of the dough will interrupt the taste of the filling.

And transfer our “pancake” to a baking sheet, for which you can wrap it on a rock and unwind it on the baking sheet. This way you will maintain its integrity and protect it from stretching and tearing.

Then, layer by layer, place all the components of our filling evenly on the rolled out dough, fold the edges and sprinkle with seasonings, herbs and grated cheese.

The recommended order is boiled sausage, cucumbers, peppers, smoked sausage, tomatoes and cheese on top. In fact, this is just called layer by layer, in fact, all the products are located approximately in the same plane, otherwise the pizza would be very thick.

The folded edge can be greased with oil.

Baking pizza in the oven.

After all the operations done, put the baking sheet with our pizza in a preheated oven for 25-30 minutes, until the dough is baked (than thinner dough, the less time).

Once the pizza is ready, remove it from the oven and place it on a cutting board. Cover with waterproof paper and a towel on top. Let it sit for 10 minutes. This will make the crust softer. Then you can cut and enjoy.

Done, enjoy!

Video recipe from our Youtube channel.

What to serve with?

Pizza is well complemented with sauces or ketchup.

How can you diversify this simple recipe?

For vegetables, in addition to tomatoes and bell peppers, you can use onions, both onions and greens. Bell peppers can be used in red, orange, yellow to add color.

The shape of the cut can also enhance some aspects of the taste, for example, a tomato cut into plastic, or onions and peppers into strips or rings will change not only the appearance.

You can make pizza with mushrooms, for which you should first fry them, or even better, fry them with onions.

Instead of (or in addition to) sausage, you can make pizza with pieces of meat, which also needs to be prepared in advance.

There are pizzas with fish, in particular with anchovies. If you use canned anchovies, you do not need to cook them additionally.

Also in making pizzas Various minced meats and vegetables can be used.

You can even see the ingredients of pizzas on the websites where you can order them. I looked at the ingredients and prepared it myself. It will be tastier and healthier.

We hope that the simple oven-baked pizza recipe was to your liking.