Great dough for homemade pizza - recipes. Principles for making delicious pizza dough: Culinary secrets

In our article you will find the best recipes for pizza tests based on available ingredients and with minimal time costs.

Cooking pizza does not take a lot of effort and time, if you have a good test version in the arsenal. After all, it is the basis that plays a decisive role, and not the filling. Of course, you can’t spoil the pizza cheese, but the cake should be to the best of soft and thin at the same time.

Principles for making delicious pizza dough: Culinary secrets

• If there is oil in the composition, the shape is not necessary. Can be sprinkled with slightly flour;
• Roll out the pizza dough from the center. We straighten the edges with hands;
• The sides do not need to be lubricated with sauce, but hands with water or oil during operation - it will not hurt;
• The standard proportion scheme is based on 1 volume of water and 3 volumes of flour;
• First, we use 2 parts of the flour, the 3rd-leave for the knead. Everyone has a different quality and type of flour, so we adjust its exact amount by consistency;
• Pizza is not required to be round;
• Bake pizza on the back of the baking sheet so that the sides do not interfere. Ideally, use a baking form;
• The baking temperature should be in the range of 250-280 ° C. If you are afraid to overdry the dough, you will get down first at lower degrees, just brown at the end.

Ideal pizza dough: traditional recipe

Ingredients for 250 ml of water in mixing order:

• 1 tsp. Salt
• 1 tbsp. l. Sahara
• 15 g of pressed yeast or 7 g of dry
• 2 tbsp. l. olive oil
• 650 g of flour

Product connection instructions:

• We dissolve the ingredients according to the description list in warm water, stirring each component well. Let stand for 10 minutes, pour the oil.
• Pour the flour in parts. The pizza dough should be elastic, but soft.

If you use dry yeast, Then the order is reverse. Everything is poured into the flour and poured with water-oil liquid for kneading.

• We leave the dough alone for 1 hour in heat. As an option - put over the oven, which must be well warmed up before baking.

Important: ideally, create a yeast leaf with sugar and 2 tbsp. l. water. In this mixture, dissolve 2 tbsp. l. flour. It is necessary to activate it and half an hour of time. It is introduced into the stage of adding yeast.

Subtle pizza dough with olive oil: without yeast

For half a glass of liquid:

• 500 g of flour
• 4 tbsp. l. olive oil
• 1 tsp. Salt
• 0.5 tsp. soda, bastard vinegar

Preparation:

1. We connect the bulk components.
2. Pour oil and water. Knead a tight dough.
3. Pizza dough needs a 10-minute “rest”.

Pizza test recipe on beer

A beer dough for pizza is suitable, because the base turns out to be soft, lush (but not like a bun) and lurking in the mouth.

Record the components:

• 300 ml of beer
• 0.5 tsp. Salt
• 350 g of flour

Preparation is as simple as the list of ingredients itself:

1. Pour into flour mixed with salt, beer. The beer product should be fresh and preferably natural fermentation.
2. Knock not a very tight dough. Focus on your quality of flour, so it is better to leave it a little aside for kneading (about 50 g).
3. For fermentation you need warm and half an hour of time. We lower the dough and let us get up once, but for 15 minutes.

Cream dough for pizza

Per 100 ml of milk in the order of adding products you need:

• 1.5 tsp. Salt
• 1 tbsp. l. Sahara
• 50 g of living yeast
• 1 yolk
• 100 g of soft margarine or butter
• 2.5 cups of flour

Stages of kneading:

1. We use warm milk, enter the first three components. We give time to activate yeast - 15 minutes.
2. Add the egg and creamy product, stir.
3. Combine warm milk, sugar and yeast. Leave for 15 minutes.
4. At the end, pour the flour in parts. The dough is not very tight.
5. Let us "rest" for 20 minutes warm, covering with a towel.
6. For stretching the hand, lubricate with oil.

Pizza dough in milk: without yeast

Milk dough ingredients for 1 cup of milk:

• 1 egg
• 3 tbsp. l. vegetable oil
• 3 glasses of flour
• 1 tsp. Salt

The process of kneading the test:

1. Beat the egg.
2. Pour warm milk to it. Not hot!
3. Add oil to them, stir.
4. Portionably enter the milk-vic mixture into salted flour, forming an elastic cake.
5. We set aside for 20 minutes.

Serum pizza dough

It can be called a universal basis, which is suitable for baking bread, pies or chiabatt.

300 ml of serum or other sour -milk product:

• 1 tsp. dry yeast
• 0.5 tsp. Salt
• 2 tbsp. l. vegetable oil
• 500 g of flour

Preparation:

1. Mix dry and liquid components separately by the principle.
2. Then pour the warm liquid into the deepening of the flour, knead. We do not score the pizza dough with flour, it is better to leave a little to the side for kneading before forming.
3. We insist 1 hour in a warm place. For work, lubricate your hands with oil (it is not taken into account in the list of components).

Surgery dough for pizza with an egg, without soda

Calculation for 1 egg product in the order of introduction of components:

• 1 cup of warm water
• 3 tbsp. l. vegetable oil
• 1 tsp. Salt
• 3 glasses of flour

Stages of cooking:

1. Beat the egg, attach liquid components to it.
2. Pour the mixture into salted flour, knead the cake.
3. Leave the pizza dough for half an hour, covering with a towel.

Pizza dough without gluten

We will immediately talk about flour - it can be a rice or corn product, a combination of two types, or a special glutenic mixture.

For 200 g of flour products you need:

• 0.5 tsp. Salt
• 1 tsp. dry yeast
• 1.5 tsp. Sahara
• 1 egg
• 125 ml of water

We connect the ingredients together:

1. We make dough from 50 ml of water (temperature 37 ° C), yeast and sugar. We leave for 15 minutes for fermentation.
2. The procedure for introducing other products does not matter. At the output, the pizza dough will be soft, like a mixture of butter and condensed milk.
3. We form a cake in size with a thickness of up to 0.5 cm thick. Before baking, we give a little reason, literally 15-20 minutes.

Important: you need to work with the dough with wet hands! Lubricate the form with oil.

The easiest water recipe or fresh pizza dough

The main advantage of this recipe is the simplicity of the ingredients, which is in every house. And do not underestimate such a basis, without a pen of a peacock and exotic guava, it turns out no worse than in a restaurant.

Would need:

• 3 glasses of flour
• 1 cup of mineral (can be boiled) water
• 1 tbsp. l. Sahara
• 1 tsp. Soda and soda

Stages of cooking:

1. Combine flour with loose components. Do not forget to extinguish soda with vinegar. Mix everything well.
2. Portage pouring water, kneading the elastic pizza dough, which does not stick to the hands. You can use it right away.

Pizza dough in 5 minutes: with sour cream and mayonnaise

This is not quite a classic version of the pizza test, but it is very simple and quickly prepared. You can bake in the oven and even in a pan under the lid.

Ingredients in the order of introduction of products:

• 1 glass of sour cream and mayonnaise
• 2-3 eggs
• 1 tsp. Salt
• 0.5 tsp. Grushed vinegar soda
• 2 cups of flour

Advice: If necessary, mayonnaise can be excluded. The dough turns out delicate and juicy even on one sour cream, but it is worth adding a little more salt - by 0.5 tsp.

At the output, the dough is like a thick sour cream, so we do not clog it with flour to form a cake. But if you do not like the pouring dough, then you can add more flour for kneading. Before baking, the form is imperative to lubricate with oil!

How much stove for pizza dough?

On average, bake the pizza dough for about 7-10 minutes, focusing on the power of your oven. According to the rules, pizza is baked at high temperatures. But it is important not to dry it. The finished base of brown with crispy sides. Also consider the components of the fillings:

• For raw foods, the time increases to 30 minutes, the temperature drops to 180-190 ° C;
• If the filling is very juicy, the heat is reduced by 10 minutes to 200 ° C, then increase by the maximum to get a golden crust (3-5 minutes enough);
• The dough with yeast is baked 5 minutes longer, but the temperature is in the range of 200-220 °.

Which pizza dough is better - with or without yeast: how is it right?

If we talk about what a traditional pizza dough in Italy, then this is a yeast option. Well, which dough is considered the best - it depends on the local traditions of cooking and personal taste preferences! Let's highlight the features of both options.

Why are there supporters of the dough without yeast:

• It has less sugar and carbohydrates, so it is more suitable for those who follow the figure;
• It is very simply kneading even in inexperienced culinary specialists;
• The basis is very thin and crispy (depending on the temperature regime when baking).

The pluses of the test with yeast:

• It is soft and lush after cooking;
• The dough is very malleable and does not need mandatory rolling with a rolling pin. The fingers are quite enough.

There are also supporters of puff pastry. It, of course, is not included in the list of classic basics for pizza, but very convenient to use (especially the store option).

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Video: Secrets of delicious pizza dough