A quick way to make pizza dough. Pizza dough: fast and tasty, thin and soft - just like in a pizzeria! The most common yeast dough for fluffy 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.
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25.06.13
Are fresh and raw yeast the same thing?) I’m completely confused) and what unusual fillings do you recommend?
Alyona
Dry yeast manufacturers claim that there is no difference, that dry yeast is just as good as fresh yeast. But practice shows that fresh compressed yeast is still better for butter dough. In the case of pizza, this slight difference is not so significant; you can bake with both fresh and dry ones. The main thing is to take the right proportion. Usually 3g. fresh compressed yeast corresponds to 1g. dry yeast. Just in case, read the packaging carefully; the manufacturer must indicate how much flour one bag is designed for.
As for the fillings, I love four cheeses, as well as smoked salmon and shrimp.
Marina 01/06/14
I most often used dry yeast for baking; it was convenient not to make mistakes in the proportions. Therefore, I don’t see a big difference between dry and raw, the main thing is that they are fresh). I really liked the recipe for quick pizza, this will really help out any housewife when unexpected guests are on the doorstep). I’ve never tried adding honey instead of sugar, now I want to experiment).
Larisa 01/17/15
I also make pizza dough this way, I don’t recognize the thick layer of dough, it turns out to be some kind of pie, not pizza.
Rita 01/18/15
For some reason, I used to be afraid to make pizza dough myself; I always bought ready-made ones. But this time I decided to try it, I was impressed that the dough came out quickly)). I can say that I’m no good at housekeeping, I always mess up everything in the kitchen, but this time I was surprised myself - the pizza base turned out even better than using store-bought dough. I'm taking the recipe into notes)).
Anastasia 01/28/15
Thanks for the recipe. This was my first time making pizza, but it turned out no worse than at the pizzeria. Everyone really liked the pizza.
Victoria 03.13.15
In fact, this recipe for pizza dough is, in my opinion, the most ideal and inexpensive) I’ve been using it for many years.
lada 03.13.15
I didn't know you could use honey instead of sugar. I'll have to please my husband with pizza)
Anastasia 03/15/15
Good recipe, I also prepare pizza dough this way, but I wouldn’t say it’s that fast, because you still need to wait a little)
Marina 03/25/15
Alena, your site never ceases to amaze me, this is the second time I’ve made pizza myself (not from puff pastry), the first time the dough came out a little hard, I overdid it with flour, but today it turned out simply amazing, these proportions yielded 3 wonderful pizzas. Your site is a godsend for me and an assistant in culinary affairs) You can do everything in 5 minutes, if you post a photo of mine I will be flattered, thank you again)))
Alyona
Marina, thank you very much for the review and for the photo! The pizzas turned out great!!! Let me go make some pizza too, otherwise my mouth is watering)))
Marina 03/27/15
Alena, now pizza is almost the main dish on our table, I cook it every other day)) I’m afraid by summer I won’t fit in the doorway)) What do you think about making a dough piece and freezing it? will it be very different from fresh?
Alyona
Marina, if you have some dough left over and you don’t intend to bake it in the foreseeable future, you can freeze the dough. But to be honest, I don’t really like yeast dough after freezing. Therefore, if you are going to bake in the next day or two, it is better to wrap the dough in food plastic and simply hide it in the refrigerator.
Ekaterina 12/22/15
The dough is wonderful, and most importantly it’s quick to make))) Thank you)
irina 02/23/16
Very good recipe! The dough is wonderful and really fast!)))
Oksana 02/12/18
Good afternoon Alena, I want to say a huge thank you!!!)) The pizza turned out simply excellent!!! I even had to make the dough a second time, the family demanded more))) Everything turned out just great!!!)))
Alyona
Oksana, good day to you too)))) Thank you very much for your feedback)))
Ekaterina 07/01/19
Thank you so much for the recipe! The dough is excellent!!! It doesn’t even get stale the next day!
Alyona
Ekaterina, thank you very much for your feedback))))))
This Italian flatbread has forever become recognized as our dish. Simply because it is always tasty and convenient. But today we’ll talk about how to make yeast pizza dough quickly and very tasty, so as not to cook it for half a day.
This dish itself was invented by Italian peasants; all the ingredients that were at hand were laid out on a flatbread of dough, then everything was baked. This is such a delicious dinner and we love it. But the dough is the main component of pizza. There are recipes for water and kefir, but yeast always turns out softer and tastier. it comes out with soul.
Pizza dough recipes with yeast
Yeast pizza recipe No. 1
What could be faster than dry yeast dough is always a 100% success of the recipe. It's so simple and quick that you'll be surprised to make this recipe yourself.
For such a simple test you will need:
- Three quarters of a glass of warm water
- A teaspoon of dry yeast
- A couple of glasses of flour
- Teaspoon of sugar
- A quarter teaspoon of salt
- Tablespoon vegetable oil
How we will knead the dough:
We take warm water, not room temperature, but a little warmer, about thirty degrees. Yeast should be added not to water, but to flour, which we sift in advance. Do not use too much flour, then the dough will turn out like a regular dry flatbread.
Combine water with lean butter, sugar and salt and begin to add flour little by little, constantly stirring the dough. Then, when it is already elastic enough, continue kneading with your hands. I don’t knead until it starts to stick to my hands, let it be sticky, it’s okay, but our pizza base will be soft and tasty.
When the dough is already kneaded, cover it with a towel and leave it somewhere warm for literally fifteen minutes. At these moments you will have time to prepare the filling.
I sometimes use the oven to prove the dough. I turn it on for five minutes, then turn it off and put the dough there in a warm place. It's very convenient and fast.
Baking a pizza on this dough, if the filling is very simple, at one hundred and eighty degrees takes only about ten minutes if it is rolled out very thin and the oven heats evenly.
Quick yeast pizza dough with milk, recipe No. 2
To execute the test we will need:
- Glass of warmed milk
- Four hundred grams of flour
- Half a glass of sunflower or olive oil
- Seven grams of dry yeast
- A teaspoon of salt with sugar
How to make pizza dough with milk:
The milk should be warmed slightly above room temperature so that the yeast starts to play faster. Next, pour yeast, salt and sugar into the heated milk and pour butter into it, you know that it cannot be kept in the refrigerator. It shouldn't be cold either.
We knead all the components of the future dough well; it is very important for us to completely dissolve the yeast. Add the flour a little at a time; you can immediately sift it into the liquid. Mix thoroughly so that no lumps remain. The dough should be good, elastic and not stick to your hands.
At the last stage, leave the dough in a warm place until it rises, it should double in size. Then start preparing the base for baking pizza.
Fluffy pizza dough, recipe No. 3
We will need to take:
- A glass of slightly warmed water
- Three hundred grams of premium white flour
- Six grams of dry yeast
- Three tablespoons of olive or sunflower oil
- Half a teaspoon of sugar
- A pinch of salt
How to knead:
Sift the flour into a convenient container, add salt to it. The water should be at a temperature of about thirty degrees. Dissolve the yeast and sugar in it, pour in the oil and leave somewhere warm for fifteen minutes.
Then pour the resulting mixture into the flour and begin kneading. It should become soft and light, homogeneous. Then cover it and leave it to rise. It is better to stretch out the fermentation process over time, the dough will be fluffier, for this you do not need to put the dough in a warm place.
Quick yeast pizza dough, recipe No. 4
We will need for it:
- A glass of well-heated water
- Two and a half cups of flour
- Eight grams of dry yeast
- Three tablespoons of sunflower or olive oil
- Tablespoon sugar
- A teaspoon of salt
How to cook:
We heat the water, mix the yeast with sugar and salt in it, adding olive oil. Let it sit for a while, the yeast needs time to disperse.
Sift the flour into the resulting liquid. There is no need to knead the dough, just stir it well, then place it on a baking sheet and smooth it out with your hands.
Quick pizza dough with fresh yeast, recipe No. 5
For the recipe we will need:
- One hundred twenty milliliters of warm water
- A glass of flour
- Three tablespoons of olive oil
- Twenty grams of fresh yeast
- A teaspoon of salt
How to make quick pizza dough with fresh yeast:
We take two convenient dishes, in one we mix flour with salt, in the other water with sugar and yeast. When the yeast has dispersed well, pour the liquid into the flour, then mix with vegetable oil.
Knead the dough with your hands until it starts to stick. It must be pliable. Cover the finished dish under a towel and leave it warm. After it has doubled in size, you can start rolling it out.
The taste of pizza largely depends not only on the well-chosen toppings and a certain type of cheese, but also on the dough that was used in a particular recipe. Most often, when creating homemade pizza, one of the following recipes is taken as a basis.
To prepare this test you will need:
Water (0.25 l);
Flour (four glasses);
Egg (one piece);
Sugar (two level tablespoons);
Vegetable oil (for lubricating hands).
First you need to dissolve dry yeast and sugar in water. Then flour is poured into a separate bowl, one egg is driven into it and salt is added. After this, water with yeast and sugar is poured. The dough is kneaded. In this case, you need to lubricate your hands with vegetable oil so that the dough does not stick to them so much.
Place the well-kneaded dough in a warm place (on a radiator, in hot water, near the stove, etc.), first covering it with a warm towel. After about thirty minutes, it will come up a little and will need to be kneaded. After another half hour, the dough can already be used to make pizza: it should be enough for two or three large cakes or 4-5 small ones.
If the pizza filling will consist of ready-made products (sausage, tomatoes, cheese, etc.), then the crust first needs to be baked a little without it, and then add your preferred products. But, if, for example, you plan to use raw minced meat as a filling, then it must be laid out on raw dough, otherwise the meat will not have time to bake.
Extremely tasty yeast pizza dough. In addition, it cooks very quickly, and there are no special difficulties in the recipe. To prepare it you will need:
Slightly warm water (0.25 l);
Sugar (tablespoon);
Dry yeast (small package);
Olive oil (tablespoon);
Salt (pinch);
Flour (about 350 g).
Pour the yeast with warm water and wait until it rises. Then pour the flour into a bowl in a heap, make a depression in the middle and add sugar, salt, olive oil and suitable yeast there. Knead the dough with your hands.
After about five minutes, place the dough on the table, lightly dusted with flour, and continue kneading here for at least ten minutes. After this, return the dough to the bowl, cover with a towel and leave in a warm place for half an hour (approximately). When it rises, you can start making pizza.
The convenience of this recipe is that the resulting dough is perfect not only for making pizza, but also for baking delicious pies, chicken pies, flatbreads, etc. To create it you will need:
Dry yeast (one small package);
Slightly warm milk (0.5 l), can be replaced with water;
Flour (1 kilogram);
Salt (half a teaspoon);
Sugar (about 50 g);
Olive or sunflower oil (four tablespoons).
You need to pour milk or water into a bowl and add yeast there, as well as add salt, vegetable oil and sugar. Then you need to pour in flour, knead the dough (knead well) and leave in a warm place for 15-20 minutes, covering with a clean napkin or towel.
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 tough. 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:
- 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.
- 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.
- 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.
- 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.
- 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!
