It's quite difficult to meet a person who doesn't like pizza. The thing is that such a simple dish can be a delicious option for a snack and variety in your daily diet. This Italian delicacy can become a real lifesaver when guests are already on the doorstep.
Some housewives prefer pizza from a pizzeria, fearing the troublesome work in the kitchen. But if you remember the basic nuances of preparing delicious homemade pizza, then you will easily pamper yourself and your loved ones with many options for this yummy.
The main thing in the article
Homemade pizza dough recipe without yeast
There is a misconception that only the toppings affect the final taste of pizza. Putting the same ingredients on a pizza with a different dough will result in completely different dishes. It is this flavor accent that can be added to the dough, which will certainly affect the final result.
The easiest pizza dough is yeast-free dough. This cooking option is used by chefs from the homeland of pizza – Italy. This type of dough takes much less time to bake than yeast dough, and the flatbread acquires a light, crispy texture.
Recipes for thin dough for homemade pizza
The recipe for “your” most delicious pizza dough can only be determined by trying many of its varieties.
Pizza dough with milk
Components:
- 1 tbsp wheat flour
- 1 egg
- 1/4 cup warm milk
- 1 tbsp sunflower oil
- 0.5 tsp salt.
Preparation:
- Combine salt and flour.
- In a separate container, smooth out the eggs, milk and butter.
- Then gradually pour the liquid egg mixture into the flour, stirring continuously.
- When the dough reaches a sticky consistency, start kneading it, adding flour if necessary.
- The dough should become smooth, place it in a bowl and cover with a clean cloth for about ten minutes.
- Roll out the dough thin using a rolling pin. To do this, sprinkle the table with flour in advance.
Pizza dough using olive oil
Ingredients:
- 1 tbsp wheat flour
- 1/4 cup warm water
- 2 tbsp olive oil
- 0.5 tbsp baking powder or regular soda
- 0.5 tsp salt.
Preparation:
- Sift the flour through a sieve and combine with all the dry ingredients.
- Gradually add water, and then olive oil.
- Knead the dough until elastic. This will take about ten minutes.
- Form the dough into a ball and then roll it out to the desired size.
There are a huge number of yeast-free dough options. This can be the most delicate dough, kneaded with sour cream or with the addition of cottage cheese. You can add airiness to the dough by adding fermented milk products, beer, or mineral water.
Pizza dough like in a pizzeria
In a pizzeria, pizza dough is crispy and thinly rolled out, but at home, on the contrary, it is often fluffy. But what if you want to make pizza at home, like in a pizzeria? Today's ovens are in no way inferior to the professional units that food industry establishments are equipped with. Therefore, it comes down to the most important thing - the test.
So, the main points for preparing thin dough:
Proper rolling out plays an important role in preparing thin dough. The basis for the dough is yeast, and its components can vary depending on the availability of such in the housewife’s kitchen arsenal.
To get classic pizza, stock up on:
- slightly warmed water – 200 ml
- dry yeast – 1.5 tsp
- granulated sugar – 1.5 tsp
- salt – 0.5 tsp
- flour - 300 gr
- vegetable oil 2 tbsp
- Make a dough. To do this, in a separate container, mix yeast, sugar, salt and dissolve a tablespoon of flour in warm water.
- Cover the dough with a clean towel and leave to rise for 20-30 minutes. The fermentation process will begin, and the emulsion of the ingredients will become foam. This will be the signal to start kneading.
- In a separate bowl, add all the remaining ingredients to the dough and knead the dough. The main thing is not to “fill” the dough with flour too much; it should turn out elastic, but not tight, and not stick to your hands.
- The number of ingredients in the recipe is calculated for two thin pizzas. The most important moment has come - roll out the thin dough. Divide it into two parts and roll it out using a rolling pin.
In the homeland of pizza - Italy, the dough for its base is not rolled out with a rolling pin, it is formed with finger bones, and rolled many times on the palms. This makes it thin in the middle and thicker at the edges.
When the final thickness of the dough suits you, brush its surface with sauce and start making the filling.
How to make homemade pizza?
Choosing pizza toppings is very easy, because there are a huge number of varieties. This can be meat, seafood, mushrooms, as well as vegetables for vegetarian pizza. You can safely experiment in this matter, because no matter what combination of ingredients you choose, it is quite difficult to spoil the pizza. This dish will turn out delicious even for housewives with little culinary experience. Here is one of the many options for this delicious delicacy.
Pizza “Homemade”
Required Products:
- flour – 300 g
- eggs – 1 pc.
- milk - 0.5 tbsp
- butter – 1 tbsp
- salt - a pinch
- ketchup or tomato sauce -1/4 pack
- mayonnaise – 1/4 pack
- smoked sausage – 250 g
- canned cucumbers - 2 pcs.
- hard cheese - 150 g
- seasonings to taste
- Mix the dough: first beat the eggs, add salt and flour to slightly warm milk.
- Knead the dough thoroughly, then roll out with a rolling pin to the desired thickness, depending on whether you want thick or thin dough. Preheat the oven to 180°C.
- In the meantime, make the filling, cut all the products chosen for it. Mix ketchup with mayonnaise, add your favorite spices to this mixture. Brush the dough with the sauce and place the filling on it.
- Place the pizza in the oven; cooking time varies depending on the degree of readiness of the dough. The approximate baking time is 20 minutes, but everyone’s oven is different, and the thickness of the dough will play an important role. So once your pizza is browned, remove it from the oven, sprinkle it with cheese and put it back in for a few more minutes. Once the cheese has melted, you can serve the dish.
Homemade pizza recipe with step-by-step photos
Pizza dough consists of:
- 0.5 cups slightly warmed milk
- 1/3 tsp salt
- ground black pepper - to taste
- 1-2 tbsp sunflower or olive oil
- 1 tbsp flour (a little more if it turns out runny)
- 0.75 packets of dry yeast
Cooking steps:
- In a separate bowl, first mix the flour and yeast thoroughly.
- Pour milk with vegetable oil into another bowl, add salt and pepper.
- Combine dry ingredients with liquid and prepare dough.
- The dough should be a little sticky; don't add too much flour. In this recipe the dough should be like this.
- Leave the dough to rise, covered with a towel. This process will take about an hour.
- Once the dough has increased in size, knead it a little with your hands on a floured surface.
- Carefully transfer the dough into the baking pan and use your hands to spread it over the entire surface. The dough will be quite liquid for this dish, so you won’t be able to roll it out with a rolling pin.
- Brush the surface of the dough with a little oil.
- The first layer of filling will be tomatoes, then sausages, and grated hard cheese.
- Place the pizza pan in the oven, preheated to 180°C for half an hour.
- The result is a delicious pizza with a crispy soft dough. Consolidation!
This pizza can be varied not only with sausage, but also with eggs, olives, herbs, mushrooms, canned pineapples, garlic, and even herring.
Pizza with sausage and cheese at home with photo
It is pizza, which includes sausage and cheese, that is the most commonly prepared. It turns out delicious using any type of dough, but each prepared dish will be filled with its own unique flavor notes.
Smoked sausages are often used, so the pizza turns out with some spice, but boiled sausage is also suitable. You can also combine sausage varieties, add mushrooms, chicken or olives.
What is the secret to making pizza with sausage and cheese?
This recipe is an example of a pizza with four main ingredients: yeast dough, tomato sauce, hard smoked sausage and hard cheese.
For the test you need:
- 400 g flour
- 150 ml water
- 1 egg
- 5 g yeast
- salt, sugar
- 1 tbsp vegetable oil
- First, make the dough by stirring yeast and sugar in slightly warmed water, add about half the flour. The dough should rise for about 20 minutes.
- After the dough forms a foamy cap, add salt with the egg and the remaining flour, knead the dough.
- At the very end of kneading, brush the dough with vegetable oil and give it a smooth structure. Leave the dough to rise for at least an hour, and ideally two hours, it should have increased significantly in volume.
- After the specified time, sprinkle the surface with flour and thoroughly knead the dough again, roll it out into a flat cake to fit the size of the baking pan (which you have greased in advance), and transfer it there.
For the filling you need:
- 250 g sausages
- 100 g hard cheese
- tomatoes
- 50 g butter
- Cut the sausage and tomatoes into rings, grate the cheese on a coarse grater.
- Grease the dough with butter at room temperature, and place the filling in the following order: sausage, tomatoes, hard cheese. To add some piquancy to the pizza, add grated garlic after the tomatoes.
- Heat the oven to 200°C and bake the pizza for 30 minutes.
- Garnish the finished dish with a sprig of herbs and serve on a round dish.
Homemade pizza: the most delicious recipes
Pizza with seafood
Test composition:
- 200 g premium flour
- 0.5 tbsp heated water
- 0.5 tbsp dry yeast
- 1.5 tsp sugar
- 0.75 tsp salt
- 2 tbsp olive oil
The filling consists of:
- 250 g shrimp (you can add other seafood)
- 100 g hard cheese
- 5 tomatoes
- 0.5 tsp dried oregano
- 0.5 tsp dried basil
- olive oil
- salt, pepper
- Sift the flour and knead the dough, initially preparing the dough. The technology of this process is described a little higher.
- Meanwhile, start preparing the sauce. Peel half the tomato from the skin and seeds, pass through a meat grinder or puree in a blender. Add olive oil and dry herbs and salt.
- When the dough increases in size, roll out a layer of about half a centimeter, brush with sauce and place in a preheated oven for five minutes.
- Thaw and peel the shrimp. Place the filling on the base: shrimp, cheese, tomatoes, cut into rings. Salt, pepper, sprinkle with olive oil.
- Place the pizza in the oven for another ten minutes and season with dry basil.
Pizza in the oven: quick recipes
To prepare delicious pizza dough, you can use the recipes given earlier. For example, rolled out yeast dough can be stored in the freezer so that you don’t have to waste time kneading it at the right time. If you are a busy person, you can purchase ready-made dough in the supermarket, the range of which is growing every day. And don’t worry, no one will consider you a bad housewife, because in choosing just such a test, you will show resourcefulness and creativity.
The main thing in preparing pizza is to take into account the taste preferences of those who will try it, and they are different for everyone. Therefore, below we have selected a variety of filling variations to satisfy any taste preferences.
Quick pizza in a frying pan with photo
One-minute pizza in a frying pan
Required ingredients for pizza:
- ham – 300 g
- tomatoes – 2 pcs.
- hard cheese – 100 g
- 2 tbsp mayonnaise
- 4 tbsp sour cream
- 1 large egg
- 7 tbsp flour
Pizza preparation technology that will not take more than ten minutes:
- Knead the pizza dough, it should be liquid. First, combine mayonnaise, sour cream and eggs, and then add flour.
- Grease a frying pan with oil and pour the dough into it.
- Cut the ham into large slices and place evenly throughout the dough.
- Place tomatoes cut into rings and grated cheese on top.
- Place the pan on the stove and cover with a lid, cook for about ten minutes. The readiness of the dish is determined by the melted cheese and golden brown dough, which easily leaves the pan.
In order for the pizza to bake evenly, pour a not very thick layer of dough into the pan.
That's all ready, enjoy the incredible aroma and taste of pizza!
Easy and quick video recipes for homemade pizza
Try a wide variety of pizza preparation options to find out exactly which ones you like the most! Bon appetit!
For quite a long time I tried to achieve the perfect pizza dough so that it works thin and crispy like in a real Italian pizzeria. And finally, it seems to me, I have found the right recipe. Dough It’s quite simple to make; don’t be alarmed by the presence of yeast in the ingredients, because... This is a straight yeast dough, and it’s quite difficult to do anything wrong here, all the ingredients are simply mixed.
As with all Italian recipes, the key to success is perfect pizza bases- quality ingredients. Take clean drinking water, no need to use chlorinated tap water, take high-quality premium flour, and, of course, I would not replace olive oil with sunflower oil. But, as always, the final decision is up to you, I only advise how to do it better, in my opinion.
From the specified amount of ingredients you get 3 pizza bases, each with a diameter of approximately 30-32 cm, this is simply the maximum size that fits on my baking sheet. If you only need one base, divide all the ingredients by 3; if you need two, remember your school math lessons.
You can store it in the freezer, but it tastes much better fresh.
- Ingredients water
- 250 ml flour
- 500 g live yeast
- 25 g (or 7 g dry) olive oil
- 20 g sugar
- 5 g (1/2 teaspoon) sugar
salt
Preparation 
Pour slightly warm water (about 30°C) into a large, wide container in which it will be convenient to knead the dough. The water should not be cold, but it should not be hot either, because at 50°C yeast stops its activity. Place the yeast in the water and stir until it is completely dissolved. 
Add sugar and salt. 
We sift the flour through a sieve; this will not only help avoid unnecessary impurities getting into the dough, but will also enrich the flour with oxygen, which will undoubtedly improve our dough. Also, be careful, you may need a little more or a little less amount of flour than indicated in the ingredients, unfortunately, it’s impossible to say for sure here, because... different flours have different properties. If it helps someone, I use “Predportovaya” flour (possibly sold only in St. Petersburg) or “Makfa” flour, and put exactly 500 g. 
Now the most important thing is to knead our dough well. This usually takes about 10 minutes. As a result, the dough should completely stop sticking to your hands and bowl, but remain soft and elastic. If you have been kneading for quite a long time, and the dough still sticks strongly to your hands, you may need to add a little more flour; if, on the contrary, the dough has become very stiff, add a little water and knead well again. 
This is what a well-kneaded dough looks like. 
Now we divide the dough into three equal parts, if you have scales, weigh them, for me each part weighs about 270 g, one part is one pizza base. Roll each part into a ball, put it in a plastic bag and leave in a warm place for half an hour. If you don’t plan to make 3 pizzas at once, then put the dough you don’t need now in the refrigerator, it will rise there too, but not so quickly. During this time, you can make and prepare the remaining ingredients for your pizza. 
After half an hour, we take the dough out of the bag; it has increased slightly in volume. I usually roll out the dough on parchment paper sprinkled with flour, and bake on it, because... It is very difficult to transfer the rather thinly rolled dough onto a baking sheet so that it does not deform; for this you need a special large pizza shovel, like in pizzerias, but I don’t have one.
Now a little more about rolling out the dough. Of course, the Italians will tell you that pizza dough should never be rolled out with a rolling pin, it must be stretched with your hands without touching the edges of the dough, this is how the edge of the pizza is formed. You also need to turn the dough in your hands in different ways, twist it, including over your head, and then, of course, it will turn out perfect. If you want to try stretching the dough with your hands, give it a try. I experimented with this a lot and realized that in order to qualitatively stretch the dough to such a size with your hands so that it is uniform in thickness, you need to do this every day several times a day, working in a pizzeria. If you are good at this, you are a pizza master, but for me it takes too much time, and the result is not ideal. That's why I roll out the dough with a rolling pin, but let's not tell the Italians about this. 
So, sprinkle the parchment with a little flour. 
Roll out the dough to a thickness of 2-3 mm, trying to ensure that it is rolled out evenly and has a round shape. If you can’t roll out an even circle, place a large plate or dish and simply cut off any bumps along it. But I don’t like to do this, because it’s not clear where to put the scraps and where to get a plate of such large sizes. So we're just trying to roll out an even circle - it's not very difficult. 
For my baking sheet, I roll out a circle of 34-36 cm. We bend the edges 2-3 cm inward and seal them well so that they do not come off during baking - this is how we will make sides for our pizza, I spotted this method in one of the pizzerias. As a result, we get a pizza with a diameter of 30-32 cm. 
Place the sauce you like on the base (you can make it according to this recipe). 
Distribute the sauce evenly over the base. You can drizzle a little olive oil on top. 
Together with the parchment, transfer the dough to a baking sheet. Preheat the oven to maximum temperature (250-270°C), bake for 5-10 minutes until it is well browned on the bottom.
We bake the crust separately to ensure that the dough is crispy and well baked. After all, if we put the filling on the raw dough and put it in the oven, the cheese will already begin to burn, but the dough will not yet be fried to a crispy crust. Also, the sauce will remain liquid inside, and the topping may slide off the finished pizza, but we don’t want that, do we? If you still doubt that the pizza base needs to be baked in advance, remember that pizzas are baked in ovens at 350-400°C, and no oven will give us such a temperature, so we have to get out.
Place the ingredients on the baked base, according to your wishes or recipe, and bake, now on the upper level of the oven. So there you have it, the perfect base for your perfect pizza! Using this base you can prepare, or any other to your taste. 
To be honest, I didn’t understand the trick.
Pizza dough is made in 10 minutes by default. This is not pie dough that should “fit.” Kneaded it and rolled it into balls. Let it sit for 5 minutes and you can roll it into “pancakes” and add the filling.
The elasticity of the dough depends on the quantity/ratio of ingredients. And also on how long it stood outside the refrigerator after kneading. And the more yeast, the faster the dough becomes unusable, and bubbles appear during baking. If you do it right away, of course, it’s not very noticeable. But when you work a lot with dough, especially with yeast, you notice the amount of yeast by the smell, and this is not very good when there is a lot of fungi in the dough. Everything should be in moderation. The dough can be fluffy from yeast and tear when rolled out (stretched), or very tight from insufficient or excessive kneading or a very small amount of yeast. Any, I repeat any, dough has its own exact recipe (layout) and when we try to speed something up, or increase the portions, or use some unoriginal approaches to preparation, the result, as a rule, is either a temporarily good appearance of the dish or consistency , or we get absolutely Mr. This of course does not always happen and there are exceptions to the rule.
Pizza dough is made not in 10 minutes, but in about two days, and it is not rolled out, but strictly stretched by hand. I see no point in commenting on the rest.
Two days…. Hm. Maybe there is a recipe according to which the dough is made for a week. But I have been working in production as a chef for more than 20 years. I have been making dough for 10 years. And I do it in 15 minutes maximum.
Trained in both Spain and Italy. Nobody makes dough for two days. In two days it will become unusable.
What about “roll”, “stretch”, “pull”, everyone calls it differently. Of course, they don’t “roll” it with a rolling pin, although in many restaurants they do it with a rolling pin, and in Italy itself in some establishments. There is no need to argue Alexey. Go to any pizzeria and ask how long it takes to make the dough.
And in the video...... pizzaiolla master....))) Did he forget to clean the stones? When you lift the pizza with a shovel, you can see the burnt bottom, or it is stained with burnt flour left over from previous orders. This wouldn't be served in a normal establishment. I’m just saying that your Neapolitan master is not a master at all.
P/S “dough for two days”…. - I cried.
You won’t believe it, Roman, just two weeks ago I talked with the cook of a pizzeria that recently opened here, where the Neapolitan dough recipe was taken as the basis. And here is what they write on the website of another pizzeria, the creators of which, before opening it, went to Naples for an internship: Before using the dough, we keep it for at least 24 hours. During this time, complex chemical processes occur: under the action of enzymes, proteins and starch are broken down, and carbon dioxide released during fermentation loosens the dough.
Well, the fact that in Italy they don’t make pizza correctly everywhere, you didn’t surprise me at all. So cry, Roman, cry as I cry over the level of qualifications of many of our chefs.
>But I have been working in production as a chef for more than 20 years. I have been making dough for 10 years. And I do it in 15 minutes maximum.
do you work in the canteen? and you still haven’t bothered to understand the processes occurring in it in 10 years of making dough? cold fermentation - no, haven’t you heard?
Absolutely right!
“Real” pizza is ALWAYS made with FERMENTED dough. That is, on a daily basis. At least - at least 12 hours of fermentation. Fornaccia is SOMETIMES made with unfermented dough, and ciabatta with highly fermented dough.
Hazalup... Not in the dining room. And in premium restaurants. He oversaw a staff canteen for 400 people when he worked as a chef at a casino (when they still existed). In addition to the dining room, the casino had: 5 bars, one on each floor, each with its own menu, a buffet (updated according to the assortment, three times a day), a restaurant with 300 seats, a banquet hall (banquets every day with its own separate menu). Night disco with sushi bar and pizza…. This is just one place... Should I list more? And what do you have against canteens? An acquaintance works as a chef in the canteen of the Ministry of Internal Affairs, feeding Kolokoltsev and other ministers. No need to bite here. You'll break your teeth.
And what do you mean by the definition of “REAL PIZZA”??? So pizza made according to other recipes is not real? Artificial or what? Who decided which pizza is better? What are you? By God you are funny Hazalup.
In my first post about pizza, I made it clear that the recipe for pizza in 10 minutes is not unique. And what does this have to do with ciabatta? We're talking about pizza, not bread.
Hazalup and Somewho's answer above.
The best recipe for pizza dough is homemade. Purchased ones are not suitable for these purposes. After all, the main secret of Italian pastries is their delicate structure, but at the same time crispy. In addition, you are the one who chooses from which products and how to make the pizza dough. Main ingredients: flour, olive oil, water and salt. You can add yeast, eggs, and replace the water with any dairy product: milk, kefir, sour cream, yogurt. There are ways to prepare pizza dough with mayonnaise.
The five most commonly used ingredients in pizza dough recipes are:
The classic method that the Italians use is a recipe with the ingredients listed above, but with the addition of yeast. The latter must be of high quality, alive, otherwise baking will not work. Before cooking, it is better to play it safe and check their functionality. If there is no doubt about dry yeast, it is added to the flour. The process looks like this: the flour is sifted in a heap, mixed with yeast, a hole is made in the center, where warm water and oil are poured. Knead with your hands from the edges to the center. When the mass becomes homogeneous, continue to knead continuously for 10 to 20 minutes. In this case, you won’t be able to make pizza dough quickly - it needs to rest for at least half an hour under a napkin at room temperature. It is better if the dough increases slightly in size.
Another successful recipe for pizza dough is made with kefir. The products are the same, only kefir is used instead of yeast. To make the mass more airy, you need more soda. The result is a very pliable dough that rolls out easily, does not tear and takes any shape.
Five of the fastest pizza dough recipes:
An excellent solution for novice housewives who want to prepare pizza dough is to choose a liquid base. Compared to the one that needs to be kneaded and rolled out, the liquid one kneads faster. In addition, it is much easier to make a perfectly smooth round pizza from it - the main thing is that you find a suitable shape in the kitchen.
