)))))))))))))) 25.06.13
fresh and raw yeast is the same?) I’m completely confused) and what unusual toppings advise?

Alyona
Dry yeast manufacturers claim that there is no difference, that dry yeast is just as good as fresh yeast. But practice shows that for sweet dough fresh pressed yeast is still better. In the case of pizza, this small difference is not so significant; you can bake with both fresh and dry ones. The main thing is to take the right proportion. Usually 3 gr. fresh pressed yeast correspond to 1g. dry yeast. Just in case, carefully read the packaging, the manufacturer must indicate how much flour one bag is designed for.
Of the toppings, I love four cheeses, as well as with smoked salmon and shrimp.

Marina 06.01.14
I most often used dry yeast for baking, it was convenient not to be mistaken in proportions. Therefore, I don’t see a big difference between dry and raw, the main thing is that they are fresh). Loved the recipe fast pizza, this one will really help out any hostess when unexpected guests are on the doorstep). I have never tried adding honey instead of sugar, now I want to experiment).

Larisa 17.01.15
I also make pizza dough this way, I don’t recognize a 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. And this time I decided to try it, I bribed that the dough turns out quickly)). I can say that the hostess is not good for me, I always spoil everything in the kitchen, but this time I was surprised myself - the pizza base turned out even better than from purchased dough. I'm taking notes on the recipe.

Anastasia 28.01.15
I cooked pizza for the first time, but it turned out no worse than in a pizzeria. Everyone really liked the pizza.

Victoria 13.03.15
In fact, it is this pizza dough recipe that, in my opinion, is the most ideal and not expensive) I have been using it for many years.

lada 13.03.15
I didn't know you could use honey instead of sugar. I'll have to please my husband with pizza)

Anastasia 15.03.15
A good recipe, I also cook pizza dough this way, but I would not say that it is so fast, because you still need to wait a bit)

Marina 03/25/15
Alena, your site never ceases to please, the second time I make pizza myself (not from puff), the first time the dough came out a little tough, I overdid it with flour, but today it turned out just amazing, 3 wonderful pizzas came out of these proportions. Your site is a godsend for me and an assistant in culinary affairs) Dare everything in 5 minutes, if you post my photo I will be flattered, thank you again)))

Alyona
Marina, thank you so much for the review and for the photo! The pizzas turned out amazing!!! I'll go and cook pizza too, otherwise saliva flowed)))

Marina 03/27/15
Alena, yes, now pizza is almost the main dish on our table, I’m preparing it every other day)) I’m afraid I won’t fit in the doorway by the summer)) What do you think if you make a blank of dough and freeze it? Will it be very different from fresh?

Alyona
Marina, if the dough is left, and you are not going to bake in the foreseeable future, then the dough can be frozen. But to be honest, I yeast dough after freezing is not very pleasant. Therefore, if you are going to bake in the next day or two, then better dough Wrap in food grade plastic and refrigerate.

Ekaterina 12/22/15
The dough is wonderful, and most importantly, it is quickly done))) Thank you)

irina 23.02.16
Highly good recipe! The dough is amazing and really fast!)))

Oksana 12.02.18
Good afternoon! Alena, I want to tell you a huge thank you!!!)) Pizza turned out just excellent!!! I even had to make the dough a second time, the family demanded supplements))) Everything turned out just super !!!)))

Catherine 01.07.19
The dough is great!!! It doesn't even get stale the next day!

OLESIA 06.02.20
I really liked the recipe. Although I am not friends with yeast dough, everything turned out the first time. Now I make pizza all the time. Thank you.

Alyona
Olesya, thank you for your feedback)))

Although the first pizza was baked in Italy, today this dish is not only widely known outside of Italy, but is also one of the most popular in the world. It is not surprising that there are many pizza dough recipes, but in classic version It contains just a few ingredients:

• yeast

A feature of the yeast dough is that it cannot be prepared in 15 minutes. It takes time for the yeast to activate and the dough to increase in volume. Depending on the recipe, the time may take from 1 to 4 hours. This should be taken into account, but there is also a plus: the direct participation of the cook in the process is not required, that is, while the dough is being prepared, you can go about your business.

Five of the fastest yeast pizza dough recipes:

What to choose products for cooking?

Of course, pizza dough can be kneaded with any flour, but for classic recipe it is better to use wheat, premium, high in gluten. In this case, the dough will turn out obedient and plastic, it will stretch and roll out well, and the pizza will not crumble after baking.

The proportions of ingredients from recipe to recipe may vary. Often other components are included, which allows you to get an interesting and unusual result. For example, it is often added to the dough olive oil. This is especially true for the American version of the dough. Olive oil can be replaced with another vegetable oil, such as sunflower oil.

The five most commonly used ingredients in yeast dough pizza recipes are:

In addition, yeast dough for pizza can be kneaded not only with water, but also with milk or almost any fermented milk product. You can also include eggs in the dough - in this case it turns out to be more dense. Additives such as spices and fragrant herbs. They will add zest and sophistication to pizza, give originality to the usual taste.

Delicate lush dough with fluffy golden edges, homemade sauce from juicy tomatoes with spices, tender mozzarella and pieces... pieces of everything that you yourself wish. Hot, ruddy, thick, fragrant pizza straight from the oven to your table!

Ingredients for one pizza 30 cm

Dough:

The type of flour is important for the structure, and although it will be tasty in any case, nevertheless, the “wow, like in a pizzeria” effect and the wonderful pita dough viscosity are achieved with the right type of flour. So for the effect, any white flour for baking is simpler, and for a solid immersion in the world of pizza, we take flour like 00 or a mixture of 00 + semola 5: 1 (for example, Italian Molino Grassi and Garnets for pizza in a green pack).

Tomato sauce:
250 g mashed tomatoes own juice or fresh tomatoes
1/2 tsp marjoram,
1/2 tsp basilica,
1/2 tsp oregano,
1/4 tsp salt,
1 clove of garlic.

Filling:
120 g pickled mozzarella,
+ any ingredients of your choice - red and green hot fresh peppers, salami, olives, marinated mushrooms. Filling components should be completely ready to eat or require minimal heat treatment.

Pizza Recipe

1. Cooking dough. Dissolve sugar and yeast in warm water. Only in warm, in no case cold and not hot, so as not to kill the yeast.
2. Mix flour with salt and sift into a mixing bowl.
3. Pour the butter and yeast mixture into the flour. Knead the dough in a combine for 7-10 minutes, then another 2-3 minutes with your hands. The dough will be smooth, elastic, not sticky and very pleasant. Pull the dough into a ball.
4. On a surface sprinkled with flour, immediately after kneading, roll out the dough into a round layer with a diameter of 30 cm. Cover with a towel and leave to proof for 30-40 minutes, depending on the degree of desired splendor and thickness of the pizza in a warm place.
5. Cooking classic Italian tomato sauce. Grind the tomatoes, send them to a saucepan and boil to a thicker state under the lid (otherwise it splashes very much) over medium heat. The volume will decrease by about one and a half times. Add salt and spices, garlic passed through a press. Cool down.
6. We prepare and cut the ingredients for the filling - peppers, mushrooms, sausage ...
7. We collect pizza on a baking sheet. Pour all the tomato sauce, half the cheese onto the prepared dough, evenly distribute it over the pizza. We spread the components of the filling and sprinkle the remaining grated cheese on top.
8. We bake pizza at 220 degrees C for about 10 minutes.

Thick, fluffy, piping hot pizza is ready. Enjoy your meal!

Making pizza dough is easy if you know the right recipe. On our website, a master class for beginners in cooking delicious pizza. Here is the simple recipe correct test for thin pizza With tender crust.

Ingredients:

• water - 125 ml;
• yeast - 1.25 tsp;
• salt - 1 tsp;
• flour - 200-250 g;
• olive oil - 1 tbsp.

Cooking:

Important point- flour matters! use so much the best flour as much as you can afford. The right flour, this is of course preferably Italian, grade 00 (zero-zero). But with the 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?

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.

Homemade pizza with smoked sausages

Ingredients:

• For the filling: 250-300 g of smoked sausages, ham or sausages (to taste),
• 200 g mushrooms
• 200 g hard cheese,
• 150 g semi-hard cheese,
• 1 fresh tomato,
• ½ onion
• fresh pepper, pickles, corn - to taste,
• mayonnaise,
• 3-4 st. l. ketchup or tomato sauce
• fresh herbs- for decoration.
• For the dough: 200-250 g flour,
• 1 st. l. olive oil,
• salt - to taste
• 1 tsp dry yeast,
• 1 st. warm water.

Cooking:

Knead the dough. Mix flour with salt and dry yeast, then slowly add warm water, add olive oil and knead the dough.

If you overdo it with water and the dough turns out to be too liquid, add a little more flour (in moderation so that the dough does not come out hard).

Knead the dough thoroughly and let it brew in a warm place for 30-40 minutes, covering the container with the dough with a towel.

Wash the mushrooms and cut into slices of medium thickness, cut the onions and tomatoes into rings or half rings, smoked sausages into circles. If using ham, cut it into slices. Rub the cheeses on a coarse grater.

If you mix two or more varieties of cheese to taste, then your pizza will turn out spicy and original. Of course, you can use one variety of your favorite cheese.

When the dough is infused, knead it and roll out a thin pizza crust.

Please note: the pizza dough should be soft and airy, if it sticks to your hands - do not rush to add a lot of flour, otherwise the pizza base will turn out hard when baking.

Place the pizza base on a baking sheet lined with baking paper. To prevent the pizza from burning, sprinkle a little flour on the baking paper, and then lay out the dough. Wrap the edges of the future pizza nicely.

Lubricate the pizza crust with ketchup (mayonnaise, sauce) and lay out the filling. You can show your imagination and add whatever your heart desires to the pizza. The main thing is that all this is covered with cheese on top.

Delicious for homemade pizza: sausages, mushrooms, onion rings, some corn, tomatoes, cheese. For piquancy of taste - pieces of pickled cucumbers or olives.

Do not forget to grease the layers of the filling with mayonnaise to make the pizza juicy. But do not overdo it with the sauce so that the pizza does not leak during baking.

Bake homemade pizza 20-30 minutes at a temperature of 200 degrees. Readiness check on the softness of the cake. Don't overcook your pizza, otherwise the dough will be too dry and hard.

Cut the finished pizza into portions, garnish with fresh herbs and serve.

Pizza Margherita

Ingredients:

• Pizza dough;
• mozzarella - 100 g;
• basil - 6-8 leaves;
• tomato sauce - 3-4 tablespoons;
• tomato - 1 pc.

Cooking:

To make pizza, 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. Ready dough carefully transfer to parchment (or roll out immediately on it).

Spread tomato sauce with spoons in the center of the dough - 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 way- 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 cover. golden brown and the filling is ready. The indicator here is cheese. It begins to melt and almost loses its shape, but has not yet turned into a puddle.

ready pizza let it cool down a bit, just 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, you need to eat pizza with your hands (folding the triangle in half) with good wine and loved ones!)

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 the same way as pizza on a baking sheet with parchment, but already on the central shelf until it appears golden crust.

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.

Pepperoni pizza at home

Ingredients:

• water - 100 ml
• sugar - 1 tsp
• dry yeast - 1.5 tsp
• salt - 1/4 tsp
• olive oil - 1 tbsp
• flour - 1.5 cups
• sausage "Pepperoni" - 200 gr
• Mozzarella cheese - 250 gr
• pizza sauce

Cooking:

Mix warm water and sugar. Add yeast. Leave for 10 minutes until the yeast ferments and a foam 1.5-2 cm high appears. Pour into a deep container. Add salt, olive oil. Add flour, knead the dough. The pizza dough is thick. Cover the container, put in a warm place, let the dough rise (about 1 hour).
Preparing the topping for Pepperoni pizza. Cut the sausage into slices. Mozzarella cut into thin plates (or grate on a coarse grater)

Place the dough on a floured surface, divide into two parts. Roll out into a layer 3-5 mm thick. Using a large plate (I have 25 cm) cut out a circle. Transfer the layer to a baking sheet sprinkled with flour. Smear with sauce

Throw in the mozzarella and pepperoni. Bake for 20-25 minutes at 220 degrees.

Tomato sauce for pizza

Ingredients:

• fresh tomatoes- 500 g,
• olive oil - 50 ml,
• sea ​​salt - 0.5 tsp,
• sugar - 1 tbsp. a spoon,
• garlic - 1 clove,
• basil and oregano - 0.5 tsp.

Cooking:

We clean the tomatoes from the skin and puree in a blender (you can also rub it through a grater). Transfer the puree to a saucepan, heat over medium heat, add olive oil, sugar and salt.

Cook for 10-15 minutes and stir constantly so as not to burn. Garlic is either finely chopped or passed through a press and added together with herbs to the sauce for about five minutes before readiness.

Video: quick pizza dough recipe without yeast