Hi all! Have you tried making pizza at home? I cook it often for my family and they really like it. Usually I immediately make several small pieces with different fillings.
Of course, we are not Italians, but I think we can completely master this type of pie. Indeed, in essence, it is also dough with various fillings laid out on top. The main thing is to prepare it correctly.
I already wrote about how to cook, because there was nothing difficult in preparing the dough?
Here, too, it is prepared quite easily and quickly. So today I will tell you how to properly prepare such a dough. And as usual, there are several recipes to choose from. See also recipes on how to cook.
It is advisable to sift the flour through a sieve before cooking, so it will be looser. This tip is for making any flour dough.
The dough is very thin and cooks really fast.
Ingredients:
- Flour - 2 cups
- Water - 1 glass
- Eggs - 1 pc.
- Baking powder - 1 teaspoon
- Sugar - 1 teaspoon
- Salt - 1 teaspoon
- Vegetable oil - 4 teaspoons
1. Break the egg, add sugar and salt, stir.
2. Add vegetable oil there.
4. Mix this mass with the dough, slowly pouring in and stirring.
Flour is better to take the highest grade.
5. Knead the dough with your hands. The dough should not be sticky.
6. Divide the dough into two parts and roll out. The second part can be put in the refrigerator for now and make pizza from it later.
7. Put the rolled dough into the prepared baking dish.
Now you can put any filling on the dough.
A quick recipe for cooking on kefir
Try another five-minute recipe.
Ingredients:
- Flour - 400 gr.
- Eggs - 2 pcs.
- Kefir - 250 ml.
- Salt - 0.5 teaspoon
- Soda - 0.5 teaspoon
- Vegetable oil - 2 tablespoons
1. Pour kefir into a bowl, salt and add soda. Let it brew for 5 minutes.
2. Break eggs into it and mix.
3. Pour in the oil and stir again.
4. Gradually add flour to the dough, stirring.
5. Stir it with your hands until it becomes thick.
6. Cover and let stand 20 minutes.
Well, here it is ready, you can roll it out and add the filling.
Video on how to make a very tasty yeast dough for pizza
Here is a video I found on youtube. The composition of the products here is selected for one serving.
Ingredients:
- Flour - 1.5 cups
- Dry yeast - 1 teaspoon
- Water - 0.5 cups
- Sugar - 1 teaspoon
- Salt, vegetable oil
Now let's watch the video
There are a lot of positive reviews, I think it's worth a try.
Classic step by step yeast recipe
It is suitable for both thin and thick pizzas.
Ingredients:
- Flour - 500 gr.
- Eggs - 2 pcs.
- Yeast - 25 gr.
- Milk - 200 ml.
- Sugar - 1 teaspoon
- Olive oil - 2-3 tablespoons
- Salt - 0.5 teaspoon
1. Dissolve yeast in warm milk and add sugar. Then leave for 10-15 minutes. There should be foam on the surface of the milk.
2. Then add eggs, salt and oil there. Mix everything properly.
Olive oil works best for this test.
3. Then add the flour there in parts, stirring.
4. Stir the dough with a spoon, and when it becomes thicker, knead with your hands until it becomes homogeneous.
5. Cover it with something and put it in a dry, warm place for an hour so that it does not rise somewhere twice.
6. This is how it should increase. Divide it into several parts and roll out.
If you want to roll out thin pizza dough, then roll it out to a thickness of 1-1.5 mm, grease with sauce or olive oil, put the filling and send it to the oven.
If you want a thick base, then roll out to 3 mm, in the oven it will increase by half.
And you can pick up any filling that comes to mind - with cheese, with sausage, ham, add cucumbers, tomatoes, with seafood, with different sauces - as long as your imagination is enough.
I hope you enjoy my recipes and tips. I look forward to your comments. And that's all for now. Good luck to you.
For several years of making pizza, I have perfected the process to the point where pizza always turns out delicious. My favorite side dish. It is always accepted with a bang, it is always liked and it looks bright in summer on the table. I will tell you about the small details that I came to during the experiments with cooking and baking. How to make pizza delicious? We read under the cut.
Pizza (for 2 pieces with a diameter of ~25 cm)
Dough:
1/2 cup water
1 tbsp olive oil
1/3 tsp salt
1 tsp Sahara
1/2 tsp dry yeast (like saf-lefur and the like)
flour (baking type) how much dough will take
Filling:
2 large ripe tomatoes
2 garlic cloves
~ 200-250 g ham
~ 300-400 g mozzarella cheese (I take German mozzarella, which is sold in solid form)
Cooking:
Dissolve yeast in water, add salt, sugar, butter. Gradually adding flour, knead the dough to medium density. Leave to rise for 3-4 hours, covering with a towel and brushing the surface of the dough with olive oil (during this time, lightly knead a couple of times when it doubles in volume).
Put finely chopped tomatoes on a heated 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 - there is rosemary, thyme, paprika, pink pepper, basil). Let cool.
Finely chop the ham.
Divide the dough into 2 parts.
Feature number 1. Do not roll out the pizza dough, but distribute it with your hands on the table into a cake, and then stretch it on your hands (on weight) into a pancake. Do not make it super thin, 4-5 mm (but! Strive for 3m) is enough, it should not be transparent. Stretch gently, do not tear the dough. Here everything must be done calmly, gradually and meditatively :) Let it not sadden you that the thickness turned out to be slightly uneven, after baking you will not feel it. And over time, everything will work out. If the stretched cake turns out to be lopsided and crooked, put it on the foil and stretch it, correct it. Pros do not recommend rolling pizza dough for the reason that the airiness of the dough is broken, squeezing all the air bubbles out of it with a rolling pin, it becomes rough and lifeless. I tried 1 time and gave up on this matter, they say, too dreary.
After a while, I returned to this process after watching videos on youtube (look, there are a lot of them). Below is one of them. The only difference is that at first a person rolls out the dough with a rolling pin (in the case of pizza, this is not necessary, I repeat again!). Scroll up to 2:50 minutes and see the very technology of stretching the dough in your hands.
How to make a cake on the table with your hands, see here. Just do not complex about your slow speed! I don’t do it so quickly and deftly yet, but not as slowly as it used to be. In general, speed comes with experience. Tovarisch practiced like this day and night, and now, probably, he quietly hates pizza)))
Put the prepared cake on a foil greased with vegetable oil, spread half of the tomato sauce, squeeze the garlic through the press, spread it over the surface, spread the ham and bake for about 15 minutes. (the sides of the pizza will start to blush slightly (by the way, I do it completely without sides and sides, distributing the filling to the edges, but still a small part of the dough remains somewhere around the cat. And I draw conclusions)).
Grate the cheese on a coarse grater, after 15 minutes remove the pizza, sprinkle with cheese and put it in the oven for another 5 minutes until the cheese begins to turn golden.
Chip number 2 for those who bake in the oven: bake in a very hot (up to 230 C) and on a wire rack lined with foil. In addition to the baking sheet (I don’t know how it is in your ovens, I speak for mine) there is also a grill. By the way, you can bake 1 pizza on the grill and 1 on the baking sheet and feel the difference. I had it and very strong. On a baking sheet: the dough has risen strongly and turned out to be a pie, a crispy crust and a thin soft crumb are on the grate.
Not everything is as scary-long-tedious as described. For 3 weeks on weekends, I did this method, and then everything went off and on :)
And also a favorite pizza topping: instead of tomato sauce- pesto (bake for 15 minutes) and then cheese. And even the most demanding boys, who do not understand food without meat and ham, eat it first. That's not expected! Try it. But there is no photo of her (I say - they eat it instantly.
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 have tried to make it at home. And if there are no questions at all with the filling, then the recipe for a good dough is like the biggest secret.
In two weeks I tried over 10 pizzas in search of correct test, which will be obtained from time to time for anyone who tries to do it. Here it is, a simple recipe for the most correct pizza dough.
Ingredients:
Water - 125 ml.
Yeast - 1.25 tsp
Salt - 1 tsp
Flour - 200-250 gr.
Olive oil - 1 tbsp 
Cooking:
An important point - flour matters! Use the best flour you can afford. The right flour, this is of course preferably Italian, grade 00 (zero-zero). But at right approach, the dough will be good even from the simplest flour.
First we prepare the yeast. I used regular sachets. 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 (it's easier to cook and less clean up later). First pour 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, fold over and over again. 
Look here, the dough should be slightly sticky, not dry. If necessary, add flour in pinches. When the dough is sure to come together in one piece - pour olive oil evenly. Again mix well. Do not rush to add flour, at first the dough will seem liquid / sticky, keep mixing. 
And now the most important secret keep kneading the dough. 10 minutes minimum. Just roll with your palm a little, fold in half and roll out again. Without additional flour and other things, it will become very elastic and very smooth. Look at the photo, see how it became smooth from the previous step? I did nothing but knead. 
Cover with a damp towel and put in heat (possible to the battery) for 30 minutes. 
After 30 minutes, the dough will approximately double in size, become even smoother and “fluffy” (airy). 
Now just put 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 indicated amount of ingredients, you can roll out a pizza about 30 cm. Or a couple of small ones.
The main rule of pizza is the maximum possible temperature, the minimum time. Therefore, feel free to set the highest temperature that is 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 vegetables and cheese.
Pizza Margherita
I really love pizza! As they say in such cases - most likely in a past life I was an Italian! I made about 6 pizzas last week. I was looking for the right recipe dough and stuffing. I promise that there will be a lot of pizza recipes, but it's always good to start with basic recipes to understand how and why the ingredients interact.
Ingredients:
Pizza dough
Mozzarella - 100 gr.
Basil - 6-8 leaves
Tomato sauce - 3-4 tbsp.
Tomato - 1 pc. 
Cooking:
I will immediately answer the very first question - use anything and in any combination. If we are not talking about Margarita, then use any products, those that remain with you after the working week. It 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 - because the pizza is cooked for 3-4 minutes and we do not need semi-cooked vegetables. But the cheese is cut into thick bars 1 cm thick. I always use Mozzarella, let's say it 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 test. Dust the table with flour and roll the ball into a thin layer, no more than 3 mm thick. I do this: I ran the rolling pin in one direction, turned it over, sprinkled it with flour and ran the rolling pin in the opposite direction. And so several times. So the shape will turn out round, and not elongated (if rolled in one direction). You don't need much flour, just run a dusty hand over the surface of the dough. Next, I use a plate to make the shape of the pizza as round as possible. You can skip this step. Transfer the finished dough carefully onto parchment (or roll it out immediately on it). 
Spread tomato sauce in the center of the dough with spoons - here take any one you like best, preferably with herbs, garlic, pepper and quite thick, you can take tomato paste good quality. And smear it with a spoon. If you like pizza with sides, wrap the edges of the dough around the perimeter. In any case, do not go sauce to the very edge of the pizza. 
Next, randomly scatter 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 cake with the filling so that it does not slip. 
Top with grass (half) and tomato rings. Pepper, spices and a couple more pieces of cheese on top. 
Preheat the oven to the highest setting. Transfer pizza with parchment to a hot baking sheet (let it lie in the oven for 10 minutes before transferring pizza to it) and bake on the lowest shelf for 3-6 minutes. During this time, the cake will begin to be covered with a golden crust, and the filling will be cooked. The indicator here is cheese. It begins to melt and almost loses its shape, but has not yet turned into a puddle. 
Allow the finished pizza to cool slightly, literally a minute. Cut with a special knife (see photo). Do not listen to anyone, no semicircular knives, and even more so simple kitchen ones, will cut pizza so neatly. But it is important for us that the filling does not fall apart and does not move out. I sprinkle fresh herbs on top (we did not 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 is nothing complicated here.
Roll the rest of the dough into a ball and roll it again with a rolling pin into a layer. Here, see for yourself, the principle is like that of pies - what size you want, make such layers of dough. I got about 16 cm in diameter. Put the filling in the center of the layer - again, anything: sauce, cheeses, herbs, meat, and so on. 
And fold the edges of the dough to the center, pinching the seam. Look at the photo, everything should be clear. Bake in the same way as pizza on a baking sheet with parchment, but already on the central shelf until a golden crust appears. 
Let the finished ring cool slightly and serve. In an airtight container, they will safely lie overnight. They taste slightly juicier than pizza, as the filling languishes inside the dough, which is tender inside and crispy on the outside. Really good substitute for the usual pies. 
Pizza is an Italian dish. And the Italians are zealous about the dishes of their cuisine and “suffer” a lot when their national dishes are cooked in violation of the recipe. The "correct" pizza should be prepared taking into account certain basics of cooking Neapolitan pizza, because this city is recognized as the historical birthplace of pizza. To date, there are many recipes and descriptions of pizza preparation, various dough processing methods and the quantitative ratio of ingredients. We will tell you how to make delicious pizza.
There are three types of classic Neapolitan pizza:
- margarita
- Margarita Extra
- Marinara
Margherita is made with fresh tomatoes, mozzarella cheese and basil. Margarita Extra is prepared with cherry tomatoes and mozzarella. And in the preparation of Marinara, tomatoes, oregano, olive oil and garlic are used.
The shape of the Neapolitan pizza must be round, with a diameter not exceeding 35 cm. The dough must not be thicker than a third of a centimeter, and the edges of the pizza must not be more than 2 cm. At the same time, the type of flour from which the dough is made, the salt, yeast and tomatoes used used in cooking. According to the recommendation of Neapolitan culinary specialists, pizza dough must be rotated in the hands and tossed, but not rolled out. It is interesting to note that the rolling pin is declared a blasphemous tool, and cooking with it is a heretical method.
How to make the right pizza dough and mold?
Products for the test:
- 2.5 cups flour
- 1 glass of warm water
- 1/2 tsp salt
- 1 st. l. olive oil
- yeast
Cooking sequence:
- Make a “well” of flour on a clean table surface, in the center of which place salt, olive oil and yeast, the amount of which should correspond to the instructions on the package.
- Pour water into the center of the "well" (if necessary, pour in parts), mix and begin to shift the flour from the inner edges of the "well" to the middle, stirring constantly.
- When you have a still liquid but already stable dough in the center, knead the rest of the flour from the edges of the “well” into it, and continue kneading for 10 minutes until the dough becomes elastic and elastic. Cover it and let it sit for at least half an hour.
- Start heating the oven to 250 degrees. It's best to bake pizza on a stone stove, if you don't have one, at least put a couple of bricks in the oven to create more "proper" heat.
- While the dough is gaining strength and the oven is warming up, it's time to work on the filling.
- Divide the dough into 2 parts and knead each half well, and then start turning it - with your hands, without a rolling pin - into a round flat pancake about 5 mm thick or even a little less. It's easy, and you don't have to worry too much about making the dough perfect. round shape– jagged edges have their own charm.
- Then grease the pizza base with a layer of filling, leaving a centimeter from the edges. Bake the pizza on the rack for 10 minutes. Ready!
Elements of the perfect pizza
Perfect pizza dough
To make pizza, Italians take special flour with a high level of gluten content. If you can't find one, use first grade wheat flour. The famous Jamie Oliver recommends mixing wheat flour with a little semolina. In his opinion, resorting to this technique, you will get the perfect texture of the pizza base.
The authoritative organization AVPN (Associazione Vera Pizza Napoletana), which has taken on the mission of monitoring compliance with the real Neapolitan pizza recipe, allows only four ingredients in the dough: flour, water, salt and yeast. Outlaw turns out to be olive oil. If you are not a supporter of strict rules, then do not be afraid to add a little milk or vegetable oil to the flour - the dough will still turn out more elastic.
To properly knead the dough, press it well with your knuckles clenched into a fist. If the dough is springy, let it rest on the work surface for about five minutes, and then start kneading again. Many eminent chefs suggest that pizza dough only benefits from the fact that it is kneaded in advance and idle, for example, all night. The risen dough, rolled into a ball, needs to be pressed well with the palms. Then the dough is stretched by hand or rolled out with a rolling pin to a thickness of about 0.5 cm.
Sauce for delicious pizza
The sauce is used to give the pizza a special flavor. The most commonly used are tomato, mushroom, white sauce and horseradish sauce. Salty pizza goes best with garlic or sour cream sauce. Tomato sauce should not be served with such pizza, as the basis for salty pizza is tomato.
Sauce based on sour cream or mayonnaise complements the taste of pizza with fish, vegetables or sausage very well. If pizza with mushrooms or rice, then soy sauce is best.
Pizza filling
Almost anything can become a pizza topping: fish, meat, poultry, cottage cheese and other products. The only thing that cannot be excluded from pizza is cheese. Pizza without cheese will turn out to be an ordinary savory pie. A word about choosing cheese for the filling: don't use cheddar, semi-hard cheeses with a low melting point. Mozzarella is perfect for pizza.
Make sure that the filling is evenly distributed over the surface of the base, do not pile everything in the center of the pizza - this affects the speed of its baking. Don't make the filling too thick. If you don't want to see burnt spinach, fresh basil leaves, pepperoni, ham, bacon, or garlic, always place them under top layer grated cheese.
Ideal Conditions
The main advantage of pizza is that in the process of its preparation, you can give free rein to your imagination and the ordinary process of cooking can become creative. The most important thing is not to be afraid to experiment, because sometimes the most unusual flavor combinations can become a culinary masterpiece.
At home, pizza can be baked in a pan or baking sheet. It is advisable to take a pan with a wall thickness of at least 2 mm. If you choose a baking sheet, then do not forget to pre-lubricate it with vegetable oil. If you are making a sweet pizza, you can brush it with cooking oil. And if the fat is sprinkled with flour, then the pizza will not burn. It is not necessary to roll out the pizza base, you can simply stretch it with your fingers over the surface. Then let stand for 7 - 10 minutes, after which the base can be put in the oven.
If you prefer a frying pan, then, similarly, do not forget to grease it with oil and sprinkle with flour or semolina. According to the rules, the dough is first baked without filling. The cake should be baked so that a crust is formed on top, and inside the cake itself is still raw. The crust can be thin or thick. A thin cake is cooked for about half an hour, a thick one is almost twice as much. Cooking time also depends on the composition of the filling.
Making the Perfect Margarita
In real Italian pizza, the most important thing is the dough. And the filling depends on the wild imagination of the chef.
For the test you will need:
- 1 kilo of flour
- 700 milliliters of water
- 15 grams of yeast
- 1 tablespoon ground sea salt
- 2 tablespoons excellent olive oil (extra virgin)
Cooking sequence
- First you need a clean and dry table. It is best if it is stone. Now you will not surprise anyone with stone countertops. First of all, we pour the flour on the table, sprinkle it with a spoonful of sea salt and make a crater with a diameter of a small plate.
- In warm water room temperature we breed yeast. The temperature is very important. The best option is about 25 degrees. If the water is too cold or too hot, it will kill the yeast.
- As soon as the yeast has dissolved in water, we pour it into the crater, add a spoonful of olive oil and start stirring with a fork, gradually raking all the flour into the yeast slurry.
- When the dough becomes more or less dense, and you understand that it can no longer be overcome with a fork, you need to start kneading with your hands. There are a few secrets here:
First, the dough loves hands. And the more gently, lovingly and diligently you knead the dough, the tastier it will turn out.
Secondly, you need to knead the dough like this: put a lump (or what you got) on the table, support the dough with your left hand from behind, lift it with your right hand, wrap it and roll it from your fist almost to your wrist. Then turn the dough clockwise and repeat the procedure.
Important: dough cannot be turned over. It must be rotated constantly in one direction. Then it is kneaded evenly and creates a beautiful round lump. Which is exactly what we are trying to achieve.
- The dough should be kneaded for 7-10 minutes until it becomes an even consistency. If it starts to stick, then you dip your hands in flour, wipe the dough with them and knead further. You don't need to add extra flour or you'll make the dough too tough.
- After 10 minutes of working out the hand and wrist, you need to form a completely round ball and divide it into pieces so that each piece weighs about 100 grams - this is enough to make a medium-diameter pizza.
- We again form each of the pieces into even balls and lay them out on the table at a distance of at least 5-7 cm from each other. Cover the balls with a damp towel and wait until the dough rises.
It is important that the towel is damp or the dough will dry out quickly and crack when you try to roll it out.
- In the meantime, prepare the ingredients for the "coating". In our case, it is tomato sauce, green basil, grated mozzarella cheese, oregano and olive oil with garlic.
- Before you are going to knead the dough, you need to prepare the "garlic butter". We peel one clove of garlic, cut it into slices, pour it with olive oil and leave it for 30-60 minutes so that the oil absorbs the garlic spirit. If you are lovers of spicy or lemon, you can use spicy pepper or lemon.
- Once the dough has risen, you take it with a spatula and lay it out on a lightly floured table surface. First, you need to knead your ball with your hands and create a flat cake. Then the cake needs to be rolled out with a rolling pin until the thickness of the sheet is a few millimeters.
Important: if you made a round ball, then carefully collected it with a spatula, turned it into a perfect cake with your fingers, rolled it out evenly, a couple of times, all the time, turning it over and rubbing the top surface with flour, then you will definitely get a perfectly even round pizza.
- Before you start coating, you will need to flour the top surface of the dough and turn the cake over. This way your pizza won't stick to the table.
- As soon as the pizza base is ready, we spread 4 tablespoons of tomato sauce on it. We level it in a circular motion, without bringing the sauce 1.5-2 cm to the edge of the pizza. Sprinkle all this red beauty abundantly with grated mozzarella, add a pinch of oregano, basil leaves and pour in a circle with two tablespoons of “garlic olive oil”.
- By the time the pizza is ready, the oven should already be heated.
- We send the pizza to the oven. The temperature for baking needs at least 220 degrees. Pizza is baked for 4-5 minutes and hot served on the table.
- That, in fact, is all! Good appetite!
- By wrapping the rolling pin with a cloth, you can roll out the thinnest cake;
- so that the dough does not stick to your hands, rub oil into the skin;
- determining the readiness of pizza is quite simple: it should be easily separated from the baking sheet;
- remember that the right pizza is well baked, its edge is high and soft and at the same time crispy;
- it is best to use medium-sized tomatoes for pizza: they have a richer taste;
- it is advisable to use only fresh and organic products: semi-finished products and freezing kill the taste of the dish;
- always preheat the oven before baking pizza, if you start baking in a cold oven, the pizza will be raw, it will need to be baked longer, and it will lose its taste;
- to evenly and completely bake a pizza with a double filling and a diameter of 30 cm, preheat the oven to 200ºС;
- always place the pizza pan in the center of the oven;
- do not forget about potholders;
- put the finished pizza on a flat horizontal surface, so you can cut it as evenly as possible, put it on a wooden board or kitchen towel;
- To correctly determine the readiness of the pizza, make sure that the cheese is completely melted and turned golden brown. The edge of the base should be slightly ruddy, and if you lift the bottom of the pizza a little, then the dough should have a uniform brownish color;
- to make the pizza taste as fresh as possible, use different herbs and spices: a mixture of Italian herbs, garlic powder, sesame seeds, etc.;
- pre-lubricate the base ready for baking with a small amount of olive oil, then it will absorb its aroma and taste very pleasant;
- Don't forget to dust your work surface with flour when rolling. Always control the thickness so that the dough is not too thin;
- roll out the dough from the center to the edge, so it is evenly distributed;
- some vegetables, like carrots, zucchini, broccoli, require pre-cooking, otherwise the dough will not bake, and they will remain raw. And onions, mushrooms, spinach and sweet peppers contain a lot of moisture and the dough can turn out viscous. Therefore, lightly fry (until half cooked) these products, and drain the excess liquid.
- If you are going to cook the dish in the oven, it is better to use yeast dough. Remember that it does not tolerate drafts: windows and doors must be closed.
- In order to prepare an excellent dough, it is advisable to use cold water.
- When kneading the dough, first take half the required amount of flour, and then gradually add the remaining portion.
- Knead the dough until you notice that it no longer sticks to your hands.
- In order to make an elastic dough and give the dish a delicious taste, add a little olive oil to the flour.
- Allow the treat to rest for 20-60 minutes before putting it in the oven.
- Pinch the pizza twice before laying out on the mold.
- The baking sheet should be evenly greased with sunflower oil. Olive oil is also good.
- The pizza will taste better if you don't roll out the crust. It is better to put the dough on a baking sheet and gently stretch it with your fingers so that its edges hang down a little.
- Place the dough in the oven only after it has rested for at least 5 minutes.
- It is not recommended to send the dough to the oven along with the filling. Do tasty dish simple: make sure that the dough is baked until half cooked. After the formation of a thin crust, put the necessary ingredients on the dough and continue cooking. True, there are some recipes in which the dough is prepared simultaneously with the filling. Follow the recommendations.
- Pizza dough may be thick or thin. The standard baking time for thick dough is 60 minutes. Thin will be ready in half an hour.
Recipes
So it's time to cook pizza dough recipe which you will see below. First of all, you should start by preparing an Italian dish.
1. Slim classic pastry. To prepare, you will need 3 cups of flour, a teaspoon of cane sugar and sea salt, 2 small spoons of dry yeast, 200 ml of warm water, 2 tablespoons of high-quality extra virgin olive oil. Sift flour, mix with salt and make a neat slide. Add warm water to the yeast, add sugar to the mixture. Wait for the yeast to start foaming. After 7 minutes you can start kneading the dough. Combine flour and yeast, pour in oil and knead the dough for at least 10-15 minutes. This pizza dough recipe requires patience. When stretched, the resulting mass should not shrink and tear. After making a ball of dough, leave it for 1-2 hours in a warm place. Then press the "bun" in the central part, flatten it and stretch it to the required thickness.
2. Yeast-free dough How to make pizza dough without yeast? To do this, you will need 2 eggs, a kilogram of flour, 100 grams of sour cream, salt, 150 grams of margarine, a teaspoon of sugar and soda. Beat the eggs thoroughly and add salt and sugar to them. Soda needs to be stirred in sour cream, and margarine should be melted. Mix these ingredients. Then gradually add flour to this mixture. After kneading, the dough will become soft and elastic. Wait 15 minutes and start rolling. Excess dough can be stored in the freezer.
3. Universal recipe Take 900 grams of flour, 10 grams of fresh yeast, half a liter of water, 10 grams of olive oil, 20 grams of sea salt. Dilute yeast with cold water. They must completely dissolve. Carefully add half of the flour to the mixture and mix until there are no lumps left. After that, you can safely add the remaining flour and salt, mix, add butter. Knead the dough and put it on the table. Divide the dough into several parts and leave for 60 minutes. Roll out in a thin layer, lay out the filling and send for 10 minutes in a hot oven.