Sweet pizza recipe. Homemade pizza is quick and easy. Pizza dough recipe. Puff pastry for pizza without yeast

I wonder why this happens: you try one pizza and can’t tear yourself away, but when you eat a piece of another, it’s not at all as if there’s something missing in it. What really is the secret of delicious pizza? Do you think in the filling? You are wrong, it’s all about the test and only about it. To make the pizza truly tasty, you need to properly prepare the dough, which can be varied in its recipe, but it is this dough that will influence the final result of the dish you prepare.

The simplest version of the dough is without yeast. It is without their presence that the dough turns out thin and crispy. By the way, this is exactly the recipe that Italians use. Any housewife can prepare pizza dough without yeast at home without any problems. The main advantage of this pizza dough is that it bakes much faster than yeast dough, which means it will take you much less time to prepare the pizza than usual.

It can be simple unleavened, with sour cream, butter or with the addition of cottage cheese. Pizza dough with sour cream turns out tender and crumbly, and with the addition of cottage cheese it turns out soft and airy. You can also prepare pizza dough without yeast using kefir, beer or mineral water. Each type of pizza dough has its own individual taste. Arguing about which dough is better is just a waste of time. It is much easier to prepare each of the dough recipes we offer in turn and choose the one that suits your taste and liking.

Pizza dough with milk “For Italian pizza”

Ingredients:
2 stacks wheat flour,
2 eggs,
½ cup warm milk,
2 tbsp. vegetable oil,
1 tsp salt.

Preparation:
Mix flour and salt in a bowl. In a separate bowl, mix eggs, milk and vegetable oil until smooth. Gradually, in small portions, stirring constantly, pour the egg-milk mixture into the flour. The flour should completely absorb the liquid and you should end up with a homogeneous sticky mass. Start kneading this mass with your hands, periodically sprinkling it and your hands with flour. The dough will be soft, elastic and smooth. Roll it into a ball, wrap it in a damp towel and leave for 15 minutes. When the time is up, sprinkle the table with flour and roll out the dough as thin as possible.

Pizza dough with olive oil

Ingredients:
2 stacks sifted flour,
½ cup boiled, lukewarm water,
4 tbsp. olive oil,
1 tbsp. baking powder for dough,
1 tsp sea ​​salt.

Preparation:
Add salt and baking powder to the sifted flour and mix. Then pour in water first, then olive oil. Knead the dough for 10 minutes until elastic. Roll the finished dough into a ball. Separate the amount of dough you need from it and stretch it on the table with your hands to the required size, and then transfer it to a baking sheet.

Fresh dough with mineral water

Ingredients:
3 stacks sifted flour,
1 stack mineral water,
1 tbsp. Sahara,
½ tsp. soda,
½ tsp. salt.

Preparation:
Combine all dry ingredients right on the kitchen counter: flour, salt, sugar and soda. Make a slide with a small hole in it and, while stirring, add water in portions. Knead elastic dough. Next, tear off a piece of the size you need from the finished dough and, after rolling it out on a floured surface, transfer it to a mold or onto a baking sheet and spread out the filling.

Pizza dough without yeast and eggs

Ingredients:
1.5 stack. flour,
½ cup low-fat kefir,
⅓ stack. olive or any other vegetable oil,
2 tbsp. Sahara,
1 tsp salt,
½ tsp. soda

Preparation:
Mix kefir with soda and leave for 10 minutes. Sift the flour. Add vegetable oil, salt, sugar to kefir and soda and mix. After this, begin, constantly kneading, gradually introducing flour into the dough. This must be done until the dough begins to stick well from your hands; it should be soft and elastic. After the dough is kneaded, cover it with cling film and place it in the refrigerator for 30 minutes.

Pizza dough without yeast using whey

Ingredients:
4 stacks flour,
1 stack whey,
3 tbsp. vegetable oil,
1 tsp salt,
½ tsp. soda

Preparation:
Pour the whey into a deep bowl, add 1 cup. flour, salt and soda and mix well until smooth. Then add vegetable oil and mix again. After this, add the rest of the flour in small portions, carefully mixing each new portion. Gradually you will get a well-stretched dough. Divide it into parts. Lubricating your hands with oil, stretch the piece of dough you need into a circle shape directly on a roasting pan or baking sheet, and put the remaining parts of the dough in the freezer until the next time.

Beer pizza dough

Ingredients:
1.5 stack. flour,
280 ml beer,
2 pinches of salt.

Preparation:
Mix flour and beer and salt the resulting dough. Cover it with a towel and leave for 30 minutes in a dry and warm place. Then knead it a little with your hands and leave it for 15 minutes again. The dough should not be very thick.

Pizza dough with sour cream

Ingredients:
flour - how much dough will take,
2 eggs,
3 tbsp. sour cream,
150 g margarine,
1 tsp Sahara,
½ tsp. soda,
salt - to taste.

Preparation:
In a separate container, beat eggs with salt and sugar, add sour cream and soda to them and mix. Add melted margarine to the egg mixture and mix everything thoroughly again. Then slowly add flour to the total mass and knead into an elastic dough. Cover it with a towel and leave for 10 minutes. Then roll out the dough so that it turns into a shortbread.

Pizza dough with baking powder

Ingredients:
300 g flour,
100 ml water,
4 tbsp. vegetable oil,
1 tsp baking powder for dough,
½ tsp. salt.

Preparation:
Sift the flour 2-3 times. After this, mix the flour with baking powder and salt, pour in vegetable oil and water, which is best added in small portions - 2-3 tbsp. Knead the dough until it stops sticking to your hands. Roll the finished dough into a ball, cover with a napkin and leave for 1.5 hours.

Dough with sour cream and mayonnaise

Ingredients:
2 stacks flour,
5 tbsp. sour cream,
5 tbsp. low-fat mayonnaise,
1 egg.

Preparation:
Mix egg, sour cream and mayonnaise in a mixer. Then gradually add flour and do not stop kneading. The dough should ultimately resemble thick sour cream. Carefully and evenly pour it into an even layer into a greased deep pan. After that, having distributed the filling, you can cook the pizza in a frying pan.

Yeast-free pizza dough with melted butter

Ingredients:
2 stacks flour,
½ cup ghee,
1 egg,
1 tsp Sahara,
1 tsp baking powder for dough.

Preparation:
Heat ghee, stir salt and sugar in it. Then add baking powder, separately beaten egg and mix well. After this, add the sifted flour in parts and knead until a fairly soft dough is obtained. Cover the finished dough with a linen napkin moistened with water for literally 10 minutes and leave for a while. Next, roll it out and sprinkle it with flour.

Pizza dough without yeast on yogurt

Ingredients:
8 tbsp. flour,
1 egg,
100 g softened margarine,
100 g natural yogurt,
½ tsp. soda

Preparation:
Dissolve baking soda in yogurt. Add egg, margarine and flour to the prepared mixture. Stir the resulting mass using a mixer. If the dough turns out too liquid, add more flour. Place the finished dough in the refrigerator for 30 minutes. Sift a little flour onto a board, place the dough on it and roll it in a little flour (this will prevent the dough from sticking to your hands while rolling it out). Shape the dough into the desired shape.

Pizza dough with mayonnaise and kefir without yeast

Ingredients:
2 stacks flour,
300 ml kefir,
2 tbsp. mayonnaise,
½ tsp. soda,
½ tsp. salt.

Preparation:
Beat the egg into the prepared container, add salt and soda to it, mix the resulting mixture well until smooth. Next, add kefir and mayonnaise. Slowly add the sifted flour. The finished dough should have a consistency similar to pancake batter - not too thick and not too runny. Once you have the dough at the desired consistency, place it in a baking pan so that it is smooth and without any lumps. Place the filling.

Kefir dough

Ingredients:
500 g flour,
1 egg,
100 ml kefir,
20 g vegetable oil,
1 tsp soda,
a pinch of salt.

Preparation:
Mix half the flour with salt. Beat the eggs into a thin foam and pour into the dough. Add 10 ml of vegetable oil there, add flour and knead the dough. Add remaining vegetable oil if necessary. If the dough turns out liquid, add a little more flour. Let the finished dough rest for 15-20 minutes before rolling out. To prevent the dough from sticking to your hands when rolling, grease them with vegetable oil.

Pizza dough without yeast with cognac and butter

Ingredients:
500 g flour,
150 ml kefir,
10 g butter,
2 tbsp. cognac,
1 tbsp. Sahara,
1 tsp soda,
½ tsp. salt.

Preparation:
Sift the flour into a large bowl, folding it into mounds. Make a small depression in it, put softened margarine, then add sugar, soda, salt and pour in cognac. Knead a homogeneous dough, shape it into a ball and leave it like that for 1 hour. Then knead and roll out again.

Dough “Like in a pizzeria”

Ingredients:
2 stacks flour,
2 eggs,
2 tbsp. vegetable oil (olive oil is possible),
⅓ tsp soda,
salt.

Preparation:
Break the eggs into a bowl, add salt and beat. In a separate container, mix sour cream and soda, add to beaten eggs and mix well. Then add flour and vegetable oil and knead the dough, it should look like thick sour cream. Let the finished dough rest for 20 minutes. After the time has passed, start forming the pizza, having previously greased your hands and baking sheet with vegetable oil.

Dough “Easy as Easy”

Ingredients:
4 tbsp. flour,
1 egg,
2 tbsp. mayonnaise,
¼ tsp. soda

Preparation:
Mix mayonnaise and egg until smooth. Add flour and soda to it and knead the dough. Form the resulting dough into a ball and roll it out into a flat cake 2 mm thick (it sticks a little to your hands, but you can still roll it out). Bake in the oven at 180ºC for 10 minutes. The pizza will be thin with a golden brown crust.

Curd dough for pizza

Ingredients:
1 stack flour,
125 g low-fat cottage cheese,
3 tbsp. olive oil,
1 egg,
1 tsp salt.

Preparation:
Add egg, salt, vegetable oil to the cottage cheese and mix well with a mixer. Sift flour onto the resulting mass and knead the dough until it becomes elastic. Then roll it out and place it on a baking sheet. Bake for 10 minutes, then add the prepared toppings and bake the pizza until done.

Puff pastry for pizza without yeast

Ingredients:
2 stacks flour,
¼ cup water,
200 g butter,
1 tsp Sahara,
a pinch of salt,
citric acid - to taste.

Preparation:
Put the butter into the flour and, mixing it with the flour, chop it into small pieces. Then add the remaining ingredients to this mixture and mix well. Roll out the finished dough, fold it several times and place it in the refrigerator to cool. After a while, take it out and start making pizza.

Chopped puff pastry for pizza

Ingredients:
2 stacks flour,
150 ml water,
300 g butter or margarine,
1 egg,
1 tsp lemon juice,
½ tsp. salt.

Preparation:
Sift the flour, add chilled butter, cut into small pieces, and chop finely with a knife. Make a well in the flour and butter, pour salted water into it, add the egg, lemon juice and quickly knead the dough. Roll the finished dough into a ball, cover with a napkin and put in a cool place. Before baking, roll out the dough 2-3 times and fold into 3-4 layers.

Pizza dough recipe from D. Oliver

Ingredients:
3 tbsp. flour,
3 tbsp. mayonnaise,
a pinch of salt with a drop of vinegar.

Preparation:
Combine all ingredients and knead the dough. It should have a consistency similar to pancake batter. Bake the resulting pizza base for 10 minutes, and then put the filling on it and cook for another 10 minutes.

Pizza dough with basil and black pepper

Ingredients:
2 stacks flour,
⅓ stack. vegetable oil,
⅔ stack. milk,
2 tsp baking powder,
a pinch of salt, basil and ground black pepper.

Preparation:
Mix all ingredients in a bowl with your hands until smooth (the dough should be elastic and slightly tight). Roll out the finished dough and prick it in several places with a fork. Use the toppings of your choice to make pizza.

Try, experiment, and you will certainly be able to not only appreciate pizza dough without yeast, but also prepare your own absolutely irresistible pizza.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

In the morning, a hot pizza with a cheese crust will delight your husband when he comes out of the shower (you just need to know the recipe for quick pizza dough - and now you, like the most skilled sorceress, are ready to conjure a delicious breakfast!). At lunch, your colleagues will delight in a hearty “Marinara” or a classic “Margherita”, which you will share with everyone working with you in the same office (homemade pizza with thick fluffy dough tastes great after heating in the microwave!). In the evening, the family will appreciate pizza on the most common yeast dough - with a glass of tart red wine, light French comedy and a warm homely atmosphere.

A party for friends, a children's birthday, a business lunch between trainings, a meeting with girlfriends, a picnic in nature - pizza is appropriate everywhere, desired and needed everywhere.

Surely you have your own proven recipe for pizza dough, which you use year after year: it doesn’t let you down, suits you completely and doesn’t force you to go online before every meal preparation to find something suitable. Of course, in this case, you are unlikely to be interested in any other option - and yet... don’t pass by! A new recipe is always a chance to gain useful experience and write down an even more successful way of preparing a familiar dish in your personal cookbook.

Not many people realize that the secret to delicious pizza lies in a successful dough. You can experiment with toppings for a long time, you can replace some components with others, endlessly select the perfect tomato sauce, buy only the best cheeses, but if the base is tasteless, you will never get a delicious pizza.

Let's talk about pizza dough?

The most common yeast dough for thin pizza

A classic of the genre, which in one interpretation or another is presented in all textbooks on Italian cuisine, which is used by chefs in famous restaurants and which is most often resorted to in standard recipes. Pizza is a folk food and simple, and therefore should not be prepared in a technically difficult or problematic manner. What's more, it doesn't include ingredients that are hard to find, cost a lot of money, and can't be bought at the corner store. The basic components of a simple yeast pizza dough are water, yeast, flour, salt and a little vegetable oil. Everything else is from the evil one.

Ingredients:

175 g flour;
125 ml water;
1 tsp. yeast;
1/4 tsp. salt;
1 tbsp. l. vegetable oil.

Dissolve yeast in warm water, add salt and oil. Gradually add flour and knead into a soft, non-sticky, elastic dough. After the dough is ready, do not be lazy to knead it additionally on the table, adding one or two tablespoons of flour: yeast dough loves affection, and the three “bonus” minutes of attention that you give it will only improve the quality of the finished dish.

Cover the bowl with the dough with a towel and place it in a warm place until doubled in size. After this, you can knead the dough and start shaping the pizza.

The most common yeast dough for fluffy pizza

The first secret of a successful pizza with a fluffy base is that the dough for this option is rolled out a little thicker than for a thin one. The second secret is slightly different proportions of flour and water.

Ingredients:

225 ml water;
300 g flour;
1 tsp. yeast;
1/3 tsp. salt;
2 tbsp. l. vegetable oil.

Pour dry yeast with warm water and wait until it starts to “play”. After this, add salt, add vegetable oil (olive is ideal, sunflower is acceptable). Add flour little by little and knead into a smooth, pleasant, non-sticky dough. Leave it in a bowl, covered with a towel, for 1-1.5 hours before rising (the time depends on the room temperature and the quality of the products). After doubling the dough, we cheat and start assembling the pizza.

Pizza dough without yeast

For one reason or another, many housewives are looking for a good recipe for yeast-free pizza dough. Some people do not perceive yeast at all as a healthy food, others this product is contraindicated, and still others simply do not have enough patience and time to wait for the yeast dough to rise. The solution is dough without yeast. Crispy, dry, thin and very tasty.

Ingredients:

2 cups of flour;
0.5 glasses of milk;
1/2 tsp. salt;
1/2 tsp. soda;
2 eggs;
3 tbsp. l. vegetable oil.

Mix flour, salt and soda. In a separate bowl, stir milk, eggs and butter. Pour two-thirds of the flour into the liquid mass, stir with a spoon until it becomes a homogeneous sticky substance. Put the spoon aside, grease your hands with vegetable oil and, gradually adding the remaining flour, begin to knead. Knead the dough for at least 10 minutes - you should get a smooth, shiny, even lump, very pleasant to the touch. Cover the dough with cling film and leave to rest for 15 minutes. After this you can work with the test.

Kefir pizza dough recipe

Kefir dough is loved by those who prefer quick options for making pizza - no need to knead for a long time, no need to wait for rise and proofing. Another significant advantage of kefir dough is the banal disposal of leftovers: it often happens that a glass of kefir remains in the bag, which no one wants to drink anymore. The expiration date is about to expire, and on the way home I bought a new portion of fermented milk products. Just throwing away the leftovers is a no-brainer, so you need to come up with something that will allow you to use them without forcing your family to drink kefir that has been sitting in the refrigerator for several days. The solution is kefir dough for pizza, classic or, for example, such a non-standard one as.

Ingredients:

1 glass of kefir;
2.5 cups flour;
10 ml vegetable oil;
1 egg;
1/3 tsp. salt;
1/3 tsp. soda

Mix flour, salt and soda.

In a separate bowl, mix vegetable oil, kefir and egg.

Gradually add the dry mixture into the liquid mass and stir until a homogeneous sticky dough is obtained. You can’t knead it for a very long time - you will “drive out” all the air, and the dough will turn out “clogged” and hard. After all the ingredients are mixed, with your hands dipped in vegetable oil, pour the dough into a well-greased pan and spread in an even layer. Then you can work with the filling.

Pizza dough with sour cream

Perhaps, among all the non-canonical pizza dough options, this one is the most interesting, tasty and convenient. Quite quickly (10 minutes maximum) and with minimal labor (measured, mixed, received), you have an excellent pizza base ready - tasty, tender, not dry or hard. Great option! Of course, a true pizzaiolo would most likely simply faint if presented with the indistinct mass without yeast, which we call sour cream pizza dough. Let's not irritate him - we'll agree that we'll officially call a culinary masterpiece made with liquid sour cream dough an open pie, and among ourselves we'll continue to call it pizza. Homemade and extremely tasty.

Ingredients:

1/2 cup sour cream;
1 egg;
1/2 tsp. soda;
1/2 tsp. salt;
1/2 cup flour.

Mix sour cream with egg, add salt and soda. Add flour and with a few sharp movements knead into a homogeneous, lumpy dough. Place it in a well-greased pan and level it with a spoon. You can work with the filling.

Pizza dough with cottage cheese

Soft, with a pleasant creamy aftertaste, tender and does not dry out for a long time. This is the dough that should be prepared for two large pizzas at once, because on the second day, and even on the third, it remains tasty and appetizing.

Ingredients:

250 g cottage cheese;
1 egg;
50 g butter;
1/2 tsp. salt;
1/2 tsp. soda;
1.5 cups flour.

Grind the cottage cheese with the egg, add soda, salt and softened butter. Gradually adding flour, knead the soft dough. It may stick slightly to your hands - try to limit yourself to the specified amount of flour so as not to “clog” the dough and make it tough. To distribute the dough on a baking sheet, line it with baking paper, lightly grease it with vegetable oil and place a ball of dough in the middle. With wet hands, stretch the dough in all directions, achieving an even layer. Next you can add the filling.

Yeast puff pastry for pizza

And this is the most labor-intensive of all the pizza dough recipes given. Obviously no one will cook this every day, but sometimes you can treat yourself to wonderful puff pastry made with yeast - it is soft, crispy, tender, and substantial at the same time.

Ingredients:

200 g butter;
3 cups flour;
7 g yeast;
1/2 tsp. salt;
3/4 cup liquid;
1 egg;
3 tsp. Sahara.

Pour warm water into a bowl, add sugar and yeast.

Quickly rub the ice cream butter into the flour on a coarse grater, and mix quickly until crumbs are obtained.

After the yeast begins to “play,” add the egg, stir well and pour into the flour mixture. Stir without fanaticism, add another spoon or two of flour if necessary, gather the dough into a ball and, covering the bowl with cling film, put the dough in the refrigerator for 1.5-2 hours. After this, the dough can be taken out and cut.

Beer pizza dough

Ingredients:

1/2 glass of beer;
125 g butter (half a pack);
1/3 tsp. salt;
1/3 tsp. soda;
1.5-2 cups of flour.

Mix beer with melted butter, add salt and soda. Stir in the flour - you should get a soft, non-sticky dough, very pleasant and tender. Roll it into a thin layer or stretch it with your hands and fill it with filling.

Pizza made from ready-made dough

An option for the lazy, busy, in a hurry and who hate “playing” with dough, but who love to eat deliciously, is pizza with store-bought puff pastry, unleavened or yeast. Defrost, place on a baking sheet, spread the filling and put in the oven - that’s it. It cannot be said that with such manipulations you will get a culinary masterpiece, however, the fact that dinner will be much tastier than a store-bought semi-finished product can be said with complete confidence.

5 tips for making delicious pizza dough:

1. It seems to many that the unfortunate half spoon of salt in the dough is not felt or felt at all, so you can simply forget about them. Blasphemous mistake! Salt balances the taste of the dough, enhances what is worth strengthening, so in no case should you expect that the saltiness of the finished dish will be leveled out with the help of the filling and ignore adding salt to the dough.

1. Having filled your hand and trained, move on to aerobatics - do not roll out the dough with a rolling pin, but gently stretch it with your hands. The display of pizzaiolos preparing your treats by beautifully tossing the dough into the air is not only part of the cooking show. This is also a completely justified way to prepare the perfect pizza: it does not tear the delicate yeast fibers and ensures a soft and pleasant dough structure.

1. A common mistake that the generous Slavic soul makes when preparing pizza is adding a thick, thick layer of topping. We conscientiously forget that we are not preparing an open pie, but pizza, and strive to add more toppings, believing that since we are cooking for ourselves, there is no need to be greedy. However, the reality turns out to be different - and the pizza doesn’t turn out exactly as it should. Ideal option: both the filling and the amazingly tasty base should be felt in the finished dish. Don’t forget about this the next time you place meat, tomatoes, olives, mushrooms, cheese and other delicacies on the dough.

1. Bake pizza only at high temperatures - a real Italian delicacy is cooked in a wood-burning oven, which provides dry and very good heat. To get closer to a similar picture at home, set the temperature regulator in your oven to at least 220 degrees.

1. For the same reason as described above, you should place the dough not on a cold metal sheet, but on a well-heated surface. To do this, keep the baking sheet in the preheated oven for about 10 minutes, and only then transfer the dough onto it.

Good luck with your experiments and delicious pizza!

Real pizza can be made at home, and you can make great pizza dough at home. Homemade pizza dough must meet the main criterion for pizza dough: it must be elastic so that you can stretch it well with your hands and end up with a thin crust. How to make pizza dough correctly? - you ask. Well, let's look at how to prepare pizza dough quickly and correctly. The pizza dough recipe is considered even more important than the pizza topping recipe. Delicious pizza dough is the key to delicious pizza. It is very important that it turns out thin Pizza dough. A thin pizza dough recipe traditionally includes yeast. But you can also make pizza dough without yeast. The recipe for pizza dough without yeast uses traditional yeast-free dough products as a starter. To do this, prepare pizza dough with kefir and pizza dough with milk. Quick and easy pizza dough can be made with dry instant yeast. Even if you don't have much experience working with dough, you can probably make simple pizza dough. After all, to make it you need flour, water, salt, sugar, yeast and butter. Ideally, yeast pizza dough is prepared from a mixture of regular and durum flour, but our regular flour is also suitable. At the same time, many people usually strive to prepare pizza dough quickly. Indeed, quick pizza dough can be prepared in about 20 minutes. We recommend taking your time to get good pizza dough. Just spend 10-15 minutes more. Firstly, to make it work Pizza dough thin, you need to mix it well. This is the whole secret of how to make pizza dough: knead it for about 10 minutes until it becomes elastic and does not tear, so that you, like a real pizzaiolo, can stretch it with your hands to the size of the future pizza. The recipe for Italian pizza dough recommends letting it sit for 20 minutes, during which time the flour will swell and the yeast will begin to sparkle. As a result, your homemade pizza dough will not tear, which is very important for making delicious thin pizza dough. In addition, the dough for Italian pizza must be prepared with the addition of olive oil. If you still have questions, watch how to make pizza dough with photo instructions. Follow the recipe step by step and you will have real pizza dough. The photo recipe will help those who are still on good terms with the dough. And don't be afraid that you will end up with dry pizza dough; real pizza shouldn't be wet. However, some people like their pizza dough to be fluffy and runny. Liquid pizza dough is often prepared with kefir or sour cream, flour is sifted so that it is saturated with oxygen, soda is quenched with vinegar. The result is a fluffy batter that is poured into a baking dish.

The answer to the question of how to cook will be similar. Pizza dough in a bread maker. Everything is even simpler here, since the main thing is to put the dough ingredients in the correct sequence, the machine will do the rest for you.

Baking real, almost Italian, pizza in a gas or electric oven is difficult, but it is possible. I tried a dozen and a half different recipes before I came to the conclusion that it was not only and not so much a matter of the method of preparing this famous pastry, but rather the baking technique. In order for the pizza dough to be thin and soft, like in your favorite pizzeria, it is important not only to know the proportions of the products, but also to observe the recommended temperature when cooking. In a conventional oven at medium temperature, you get a delicious flatbread with filling, but it is almost impossible to achieve the desired airiness, softness and at the same time crispy crust. Here are some cooking tips that will allow you to come close (and sometimes even exceed) the culinary results of famous pizzerias.

• Traditionally, special ovens are used to bake pizza. Baked goods are cooked in them at high temperatures and quickly. At home, baking stones made from fireclay clay are used for these purposes. They even out the temperature in the oven and ensure uniform, quick baking of the top and bottom. Pizza is cooked at 250-270 degrees for 5-7 minutes. The cheese does not have time to dry during this time. When cut, you get delicious cheese “threads” that stretch behind the piece. I tried preheating the oven to maximum and cooking in a regular metal biscuit tin, on a baking sheet. The result is a properly baked top and an almost raw, moist bottom. If you bake in a pan with holes, it will taste better, but not quite the same as in pizzerias. A little hint: instead of expensive stone, it is permissible to use unglazed building tiles made from environmentally friendly clay. It costs much less. But don't forget to ask for a quality certificate.
• The quality of flour is of great importance. Use a product of the highest quality or with a high percentage of protein.
• To make the dough softer, boiled potatoes are added to it in an amount of 10-15% by weight.

Yeast-free crispy dough for thin homemade pizza

Required products (for 1 large/2 small):

How to quickly and easily prepare successful pizza dough without using yeast:

Mix flour with baking powder (baking powder). Sift into a deep bowl. Make a small hole in the center.
You can knead with water, milk or a water-milk mixture (1 to 1). The liquid should be boiled and cooled to room temperature. Dissolve salt in it. Pour into the well. Add oil. Ideally, you should use extra virgin olive oil - classic for Italian pizza. Refined sunflower oil is suitable.
At this stage, you can add aromatic seasonings: ground pepper, oregano, thyme, basil, rosemary. Start mixing the food with a fork, collecting it from the edges to the center. The mass will be lumpy and heterogeneous. When it becomes difficult to mix and the fork becomes sticky, transfer the dough to a work surface greased with a thin layer of fat.
Knead for at least 7-10 minutes. The dough will be elastic, not sticky, and quite tight. Form it into a ball. Return to bowl. Cover with cling film. If possible, leave at room temperature for 30-40 minutes. During this time, gluten will be released and the baked goods will be softer. If you have limited time, you can bake right away.
Roll out thinly. Make the sides. Brush with sauce. Add the filling to your liking. I had sausages, onions, bell peppers, cherry tomatoes, mozzarella bars. Bake in a preheated oven until done. Serve immediately after baking. The pizza turns out to be record thin, very soft on the inside, crispy on the outside. The pizzeria doesn't cook so deliciously.

Quick, straight dough with dry instant yeast

Ingredients for 2 medium pieces (glass - 250 ml):

Method of preparation (recipe with photos step by step):

Sift the flour onto a cutting board or into a large bowl. For ease of kneading, make a depression in the center.
Boil the water. Cool to a temperature of 35-40 degrees. Dissolve sugar and yeast. Stir until completely dissolved. Pour the liquid into the flour.
Stir with a spatula. Add oil.
Switch to manual kneading. If the mixture is a little sticky, grease your hands with oil. If necessary, add a couple more tablespoons of flour. Knead the dough with your hands until it becomes elastic, homogeneous, and no longer sticks to your palms. Grease the inside of the bowl with vegetable fat. Place the dough. Cover with film. Place in a water bath - in a large bowl of hot water.
In just 20-30 minutes, the yeast base for soft homemade pizza will be ready for further preparation. It will increase in volume by 2-3 times. Knead her. Divide into portions if necessary.
Roll out into a thin round (rectangular) crust on a floured surface. Make a high edge if desired. Top with your favorite sauce. Spread the filling evenly. I had the meat version: smoked pork belly, chicken tenders, sausage, red onion, cherry tomatoes. I put the cheese under the filling. This time I chose cheddar. Decorate the finished baked goods with fresh herbs. Serve immediately before the cheese layer hardens. I advise you to bake on a baking stone at a temperature of 250-270 degrees for about 7 minutes. It is also acceptable to cook in a regular oven. It turns out tasty, but not quite like in cafes and pizzerias. The result will be a slightly denser, crispier base. The recommended temperature for cooking in the oven is 200 degrees. Time - 15-20 minutes.

Classic yeast dough for thin pizza, as tasty as in a pizzeria

Required:

How to properly prepare thin and very soft pizza dough:

You can knead using fresh or granulated yeast. In the first case, the product must first be crumbled with your fingertips. Mix yeast, sugar, 1-1.5 tablespoons of flour in a bowl.
Bring filtered water to a boil. Cool to 36-38 degrees. Add about half a glass to the bowl with the dry ingredients. Stir. The result will be a grayish, pouring, homogeneous mass - dough. Cover with film (cloth napkin). Place in a warm place to ripen for 10-30 minutes (depending on the type, freshness, and quality of the yeast). Stir salt in the remaining water.