The topic of pizza is inexhaustible - you can talk and write about it for hours, because the number of recipes just rolls over. It's easier to figure out the fillings. There are, as they say, classics of the genre - Margarita, Marinara, Napoli and some others. And everything else is an innumerable number of all kinds of variations, which each housewife comes up with based on her preferences, creative imagination and, of course, what is in the refrigerator. But preparing a pizza base is a stumbling block, a subject of heated debate on culinary forums: how to cook, from what flour, on what yeast, etc.

It is understandable - how many people, so many opinions. Someone likes to cook a thin, crunchy base, while for someone serve a recipe that is exceptionally lush and soft. To convince that this recipe is good, and that one is so-so, is a pointless exercise. You do not like it, but your neighbor is crazy about this very foundation, which you rejected.

In our article, we offer pizza base recipes - good and different. And we do this with one goal: so that everyone can choose their only basis for pizza, which will become a favorite and will be registered in the piggy bank of the most cherished recipes. A recipe for making pizza for your family and friends as you master your craft.

And first, let's share some general considerations regarding the preparation of this wonderful dish. Italian cuisine.

Little Tricks for Beginners Piezzollo

Preparation delicious pizza depends on a number of factors. Yeast plays a very important role. It is customary to cook real Italian pizza with fresh yeast. But what if you didn't have them? Fresh yeast is a perishable product, so you shouldn't buy it for future use. But good dry yeast (the key word is good) should always be at hand. With them, you can also cook a completely Italian cake. Currently, there is a large selection of these products on the market, choose your yeast, and success will not keep you waiting.

Now let's talk about flour. Making a good base requires quality flour. The so-called bread flour is most suitable, its main difference is a large percentage of protein (gluten) - over 12 percent.

Sometimes it becomes necessary to prepare the dough in advance. How to be? In this case, you need to prepare the dough according to the recipe and then send it to the refrigerator. There it will rise, but very slowly, since it needs heat to rise quickly. After taking the base dough out of the refrigerator, wrinkle it and let it rise again at room temperature. The pizza base is ready to bake.

And if there is too much dough to be prepared, it can be rolled out to the desired size and sent to the freezer. There, the pizza base can last for about 3 months.

Let's move on to the recipes.

Base for thin pizza

Ingredients:

• about 200 grams of flour
• a pinch of salt
• a tablespoon of dry yeast
• half a glass of warm water
• tablespoon olive oil

Recipe:

Prepare all the ingredients so they are on hand. Mix flour, yeast and salt, add water and olive oil and knead the dough. Brush it with olive oil and leave in a warm place to rise - this will take about 40 minutes.

Basis for fluffy pizza

Ingredients:

• 300 grams of flour
• a pinch of salt
• dry yeast bag
• 250 grams of warm water

Cooking recipe: see above

Basis for regular pizza

Ingredients:

• 400 grams of flour
• a pinch of salt
• 25 grams of fresh yeast (or 10 grams of dry)
• 6 tablespoons olive oil
• a glass of warm water

Recipe:

Dissolve the yeast in a little warm water. Stir the sifted flour with salt and yeast (if dry), add water and olive oil. Knead the dough and leave in a warm place to rise.

Base for honey pizza

Ingredients:

• 3 cups flour
• dry yeast bag
• a glass of warm water
• a tablespoon of honey
• teaspoon of salt
• 2 tablespoons olive oil

Recipe:

Dissolve honey and yeast in half a glass of warm water. Sift flour and add salt, yeast mixture, remaining water and olive oil. Knead the dough. It should become smooth, firm and lagging behind your hands. Cover the bowl with the dough with a damp cloth and leave in a warm place for 30-40 minutes.
Divide the suitable dough into four parts (this amount will make 4 thin pizzas). Roll 4 balls and leave to rise for 15-20 minutes. The base is ready to bake.

Crispy pizza base

Ingredients:

• 350 grams of flour
• 250 ml warm water
• a tablespoon of dry yeast
• a teaspoon of sugar
• 30 ml olive oil
• a pinch of salt

Recipe:

Dissolve yeast and sugar in water. Mix the sifted flour with salt, make a depression and pour in the water with yeast and olive oil. Knead the dough and place in a warm place to rise. Knead the dough that has come up and divide into two parts - you get two bases for a medium-sized pizza.

Basis for dough pizza

Ingredients:

• 400 grams of flour
• 200 ml warm water
• 5 tablespoons olive oil
• dry yeast bag
• a tablespoon of sugar
• teaspoon of salt

Recipe:

Dissolve the yeast in water, add sugar, a spoonful of flour and leave for 20-30 minutes for the yeast to work.
Sift the flour into a bowl, make a depression and gradually pour in the yeast mixture. Knead the dough adding olive oil. The dough should be soft enough. Leave to rise in a warm place for 40 minutes. Knead the dough that has come up, divide into two and beat each part. The pizza base is ready.

Basis for sea salt pizza

Ingredients:

• 500 grams of flour
• 250 ml water
• dry yeast bag
• teaspoon of sea salt
• a tablespoon of sugar
• 2 tablespoons olive oil

Recipe:

Mix the sifted flour with salt, sugar and yeast, make a depression and pour in warm water, add oil and replace the dough. Knead until it becomes elastic. Leave in a warm place to lift.
Now let's try to prepare a pizza base in a not quite traditional format.

Base for kefir pizza

Ingredients:

• a glass of kefir
• 1.5-2 cups flour
• a teaspoon of baking powder
• a pinch of salt

Recipe:

Prepare a mixture of kefir, salt and olive oil. Beat everything slightly so that the liquid acquires a homogeneous consistency. Sift flour into a bowl, add kefir and knead the dough. It should become smooth and elastic.

Egg pizza base

Ingredients:

• 500 grams of flour
• a pack of margarine for baking
• 100 grams of sour cream
• 2 tablespoons sugar
• 1 egg
• a teaspoon of baking powder
• a pinch of salt

Recipe:

Making the dough is easy. Sift flour and mix with sugar, add chilled margarine cut into pieces and chop everything into crumbs. Pour in sour cream mixed with egg and salt and knead the dough. Wrap in foil or cling film and keep refrigerated, using as needed.

Base for pizza with milk

Ingredients:

• 400 grams of flour
• 100 grams chilled butter
• Half a glass of warm milk
• 20 grams fresh yeast (or dry bag)
• A tablespoon of sugar, a pinch of salt

Recipe:

It is necessary to prepare a yeast mixture: dissolve the yeast in a small amount of milk, add sugar and a spoonful of flour. Leave in a warm place to ferment.
Pour yeast into the sifted flour, add salt and butter and knead the dough, which should be beaten well. The base is ready to bake.

Savory pizza base

Ingredients:

• 600 grams of flour
• 300 ml of water
• 20 grams of fresh yeast
• a tablespoon of sugar
• 3-4 tablespoons olive oil
• 3-4 tablespoons of hot tomato sauce
• a pinch of salt

Recipe:

Prepare a dough from yeast, sugar, two tablespoons of flour and one hundred milliliters of water. Leave in a warm place to ferment.
Mix 100 ml of warm water with olive oil and tomato sauce, beat slightly.
Pour the dough, tomato-oil mixture into the sifted flour and start kneading the dough. If there is little liquid, add water in small portions.
Leave the dough in a warm place to rise.

Base for pizza with mayonnaise

Ingredients:

• 200 grams of flour
• 1 egg
• a glass of kefir
• a tablespoon of mayonnaise
• a tablespoon of sour cream
• a teaspoon of baking powder or baking soda, quenched with vinegar
• a tablespoon of sugar
• a pinch of salt

Recipe:

This dough should be prepared as follows: beat the egg, add mayonnaise, sour cream and beat everything again. Add baking powder (quenched soda), kefir and mix well. Add flour in small portions, knead the dough. Form it into a ball and leave in a warm place for 20-30 minutes, covered with a damp cloth. Wrinkle and, dividing into parts, prepare a pizza base.

Curd base for pizza

Ingredients:

• 250 grams of flour
• 100 grams of cottage cheese
• 1 egg
• 2 tablespoons olive oil
• 15 grams of fresh yeast
• half a glass of water
• a tablespoon of sugar
• a pinch of salt

Recipe:

Dissolve yeast and sugar in warm water and leave in a warm place to ferment. Sift flour into a bowl, add cottage cheese, egg and salt, olive oil and yeast mixture. Knead the dough well and let rise.

Yeast-free pizza base

Ingredients:

• a glass of flour
• a pack of cottage cheese
• 2 eggs
• a tablespoon of sugar
• pinch of baking powder
• a pinch of salt

Recipe:

Everyone can make this dough: grind cottage cheese, beat in eggs and mix well. Add all other ingredients and knead to a soft dough - the base is ready.

Sour cream pizza base

Ingredients:

• 2 cups of flour
• 50 grams of margarine
• 1 egg
• a tablespoon of sour cream
• dry yeast bag
• salt, pepper to taste
• a tablespoon of Italian herbs

Recipe:

Dissolve sugar and yeast in warm water and let them ferment. Sift the flour, add soft margarine, sour cream, egg, herbs, salt and pepper, yeast solution and prepare the dough. Knead it well and leave to rise in a warm place. Knead and knead again. The dough is ready to bake.

1. The Italians, when preparing the base, do not use either a combine or a rolling pin to roll out the dough - everything is done by hand.
2. When distributing the dough on a baking sheet or in a mold, try to stretch it so that it is slightly thicker at the edge than in the middle - this will form a rim.
3. The pizza is baked at a high temperature, therefore, the process is quite fast. It is very important not to overexpose it in the oven, otherwise you will get an inedible rusk instead of a crispy base.
4. Don't overload your pizza with toppings, especially on a thin base.
5. Before placing the pizza pan in the oven, brush the rim with olive oil for a beautiful golden color.
6. The amount of flour given in recipes may vary, it all depends on the quality of the flour, its dryness and many other parameters. Therefore, watch the dough - if it turns out to be watery, then a little more flour should be added when kneading.
7. Do not put in a lot of salt, it will not allow the dough to rise properly, a pinch is enough.

Bon Appetit!

For a long time I tried to achieve perfect pizza dough to make it work thin and crispy like in a real Italian pizzeria. And now, finally, as it seems to me, I found desired recipe. Dough it is done quite simply, do not be afraid of the presence of yeast in the ingredients, because this is a safe yeast dough, and it is quite difficult to do something wrong here, all the ingredients are just mixed.

As with all Italian recipes, the recipe for the perfect pizza bases- quality ingredients. Take clean drinking water, no need to use chlorinated tap water, take quality flour top grade, and, of course, I would not substitute sunflower oil for olive oil. But, as always, you make the final decision, I only advise how to do it better, in my opinion.

From the specified number of ingredients, 3 pizza bases, each with a diameter of about 30-32 cm, just this is 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, we recall school math lessons. can be stored in the freezer, but it tastes much better when 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 tsp)
• salt 5 g (1/2 tsp)

Preparation

In a large, wide container, in which it will be convenient to knead the dough, pour slightly warm water (about 30 ° C), the water should not be cold, but it should not be hot either, because at 50 ° C, yeast ceases to function. Put the yeast in the water and stir until it is completely dissolved.

Add sugar and salt.

Pour in olive oil and stir until the salt and sugar are completely dissolved.

We sift the flour through a sieve, this will not only help to avoid unnecessary impurities entering the dough, but also enrich the flour with oxygen, which will undoubtedly improve our dough. Also, be careful, you may need a little more flour, or a little less than indicated in the ingredients, unfortunately, you cannot say for sure, because different flours have different properties. If this helps someone, I use Predportovaya flour (perhaps sold only in St. Petersburg) or Makfa, and I 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 the hands and bowl, but remain soft and elastic. If you have been kneading for a long time, and the dough still sticks to your hands a lot, you may need to add a little more flour, if on the contrary - the dough has become very tough, 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 there is a scale, we weigh, each part weighs about 270 g, one part is one pizza base. We roll each part into a ball, put it in a plastic bag and leave it in a warm place for half an hour. If you do not plan to make 3 pizzas at once, then put the dough you do not need now in the refrigerator, it will rise there too, just not so quickly. During this time, you can make and prepare the rest of the ingredients for your pizza.

After half an hour, we take out the dough from the bag, it has slightly increased in volume. I usually roll out the dough on parchment sprinkled with flour, and bake on it, because it is very difficult to transfer a rather thinly rolled dough to 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 the dough. Of course, the Italians will tell you that the pizza dough must 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 pizza rim is formed. You also need to twirl the dough in different ways in your hands, 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, try it. I experimented a lot with this and realized that in order to qualitatively stretch the dough to such a size with my hands so that it was uniform in thickness at the same time, you need to do this every day several times a day, working in a pizzeria. If you do it well, you are a pizza master, but it takes me too much time and the result is not perfect. Therefore, I roll out the dough with a rolling pin, but let's not tell the Italians about it.

So, dust the parchment with flour a little.

We roll out the dough with a thickness of 2-3 mm, try to roll it out evenly and be round in shape. If you can't roll out an even circle, put a large plate or dish and just cut the unevenness along it. But I don’t like to do that, because it’s not clear where to put the scraps and where to get a plate of such a large size. So trying to just roll out an even circle is not very difficult.

For my baking sheet, I roll out a circle of 34-36 cm.We fold 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 the sides for our pizza, I spied this method in one of the pizzerias. As a result, we get pizza with a diameter of 30-32 cm.

Put the sauce you like on the base (you can make it according to this recipe).

Spread the sauce evenly over the base. Top with a little olive oil.

Transfer the dough to the baking sheet together with the parchment. Preheat the oven to the maximum temperature (250-270 ° C), bake for 5-10 minutes, until it is well browned from below.

We bake the cake separately so that the dough is crispy and well baked. After all, if we put on raw dough filling and send it to the oven, then the cheese will already begin to burn, and the dough has not yet fried until crispy. Also, the sauce will remain liquid inside, and the filling can slide off the finished pizza, but we don't need it? 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.

On the baked base, lay out the ingredients according to your desire or recipe and bake, now on the upper level of the oven. So here it is, the perfect base for your perfect pizza! Using this base, you can cook, or any other to your taste.

• Basis for thin pizza
• Basis for fluffy pizza
• Basis for regular pizza
• Base for honey pizza
• Crispy pizza base
• Basis for dough pizza
• Base for kefir pizza
• Egg pizza base
• Base for pizza with milk
• Savory pizza base
• Base for pizza with mayonnaise
• Curd base for pizza
• Yeast-free pizza base
• Sour cream pizza base
• Some tips for making a pizza base

The topic of pizza is inexhaustible - you can talk and write about it for hours, because the number of recipes just rolls over. It's easier to figure out the fillings. There are, as they say, classics of the genre - Margarita, Marinara, Napoli and some others. And everything else is an innumerable number of all kinds of variations, which each housewife comes up with based on her preferences, creative imagination and, of course, what is in the refrigerator. But preparing a pizza base is a stumbling block, a subject of heated debate on culinary forums: how to cook, from what flour, on what yeast, etc.

It is understandable - how many people, so many opinions. Someone likes to cook a thin, crunchy base, while for someone serve a recipe that is exceptionally lush and soft. To convince that this recipe is good, and that one is so-so, is a pointless exercise. You do not like it, but your neighbor is crazy about this very foundation, which you rejected.

In our article, we offer pizza base recipes - good and different. And we do this with one goal: so that everyone can choose their only basis for pizza, which will become a favorite and will be registered in the piggy bank of the most cherished recipes. A recipe for making pizza for your family and friends as you master your craft.

And first, let's share some general considerations regarding the preparation of this wonderful Italian dish.

Little Tricks for Beginners Piezzollo

Cooking delicious pizza depends on a number of factors. Yeast plays a very important role. It is customary to cook real Italian pizza with fresh yeast. But what if you didn't have them? Fresh yeast is a perishable product, so you shouldn't buy it for future use. But good dry yeast (the key word is good) should always be at hand. With them, you can also make a completely Italian cake. Currently, there is a large selection of these products on the market, choose your yeast, and success will not keep you waiting.

Now let's talk about flour. Making a good base requires quality flour. The so-called bread flour is most suitable, its main difference is a large percentage of protein (gluten) - over 12 percent.

Sometimes it becomes necessary to prepare the dough in advance. How to be? In this case, you need to prepare the dough according to the recipe and then send it to the refrigerator. There it will rise, but very slowly, since it needs heat to rise quickly. After taking the base dough out of the refrigerator, wrinkle it and let it rise again at room temperature. The pizza base is ready to bake.

And if there is too much dough to be prepared, it can be rolled out to the desired size and sent to the freezer. There, the pizza base can last for about 3 months.

Let's move on to the recipes.

Base for thin pizza

Ingredients:

• about 200 grams of flour
• a pinch of salt
• a tablespoon of dry yeast
• half a glass of warm water
• a tablespoon of olive oil

Recipe:

Prepare all the ingredients so they are on hand. Mix flour, yeast and salt, add water and olive oil and knead the dough. Brush it with olive oil and leave in a warm place to rise - this will take about 40 minutes.

Basis for fluffy pizza

Ingredients:

• 300 grams of flour
• a pinch of salt
• dry yeast bag
• 250 grams of warm water

Cooking recipe: see above

Basis for regular pizza

Ingredients:

• 400 grams of flour
• a pinch of salt
• 25 grams of fresh yeast (or 10 grams of dry)
• 6 tablespoons olive oil
• a glass of warm water

Recipe:

Dissolve the yeast in a little warm water. Stir the sifted flour with salt and yeast (if dry), add water and olive oil. Knead the dough and leave in a warm place to rise.

Base for honey pizza

Ingredients:

• 3 cups flour
• dry yeast bag
• a glass of warm water
• a tablespoon of honey
• teaspoon of salt
• 2 tablespoons olive oil

Recipe:

Dissolve honey and yeast in half a glass of warm water. Sift flour and add salt, yeast mixture, remaining water and olive oil. Knead the dough. It should become smooth, firm and lagging behind your hands. Cover the bowl with the dough with a damp cloth and leave in a warm place for 30-40 minutes.
Divide the suitable dough into four parts (this amount will make 4 thin pizzas). Roll 4 balls and leave to rise for 15-20 minutes. The base is ready to bake.

Crispy pizza base

Ingredients:

• 350 grams of flour
• 250 ml warm water
• a tablespoon of dry yeast
• a teaspoon of sugar
• 30 ml olive oil
• a pinch of salt

Recipe:

Dissolve yeast and sugar in water. Mix the sifted flour with salt, make a depression and pour in the water with yeast and olive oil. Knead the dough and place in a warm place to rise. Knead the dough that has come up and divide into two parts - you get two bases for a medium-sized pizza.

Basis for dough pizza

Ingredients:

• 400 grams of flour
• 200 ml warm water
• 5 tablespoons olive oil
• dry yeast bag
• a tablespoon of sugar
• teaspoon of salt

Recipe:

Dissolve the yeast in water, add sugar, a spoonful of flour and leave for 20-30 minutes for the yeast to work.
Sift the flour into a bowl, make a depression and gradually pour in the yeast mixture. Knead the dough adding olive oil. The dough should be soft enough. Leave to rise in a warm place for 40 minutes. Knead the dough that has come up, divide into two and beat each part. The pizza base is ready.

Basis for sea salt pizza

Ingredients:

• 500 grams of flour
• 250 ml water
• dry yeast bag
• teaspoon of sea salt
• a tablespoon of sugar
• 2 tablespoons olive oil

Recipe:

Mix the sifted flour with salt, sugar and yeast, make a depression and pour in warm water, add oil and replace the dough. Knead until it becomes elastic. Leave in a warm place to lift.
Now let's try to prepare a pizza base in a not quite traditional format.

Base for kefir pizza

Ingredients:

• a glass of kefir
• 1.5-2 cups flour
• a teaspoon of baking powder
• a pinch of salt

Recipe:

Prepare a mixture of kefir, salt and olive oil. Beat everything slightly so that the liquid acquires a homogeneous consistency. Sift flour into a bowl, add kefir and knead the dough. It should become smooth and elastic.

Egg pizza base

Ingredients:

• 500 grams of flour
• a pack of margarine for baking
• 100 grams of sour cream
• 2 tablespoons sugar
• 1 egg
• a teaspoon of baking powder
• a pinch of salt

Recipe:

Making the dough is easy. Sift flour and mix with sugar, add chilled margarine cut into pieces and chop everything into crumbs. Pour in sour cream mixed with egg and salt and knead the dough. Wrap in foil or plastic wrap and refrigerate, using as needed.

Base for pizza with milk

Ingredients:

• 400 grams of flour
• 100 grams of chilled butter
• Half a glass of warm milk
• 20 grams fresh yeast (or dry bag)
• A tablespoon of sugar, a pinch of salt

Recipe:

It is necessary to prepare a yeast mixture: dissolve the yeast in a small amount of milk, add sugar and a spoonful of flour. Leave in a warm place to ferment.
Pour yeast into the sifted flour, add salt and butter and knead the dough, which should be beaten well. The base is ready to bake.

Savory pizza base

Ingredients:

• 600 grams of flour
• 300 ml of water
• 20 grams of fresh yeast
• a tablespoon of sugar
• 3-4 tablespoons olive oil
• 3-4 tablespoons of hot tomato sauce
• a pinch of salt

Recipe:

Prepare a dough from yeast, sugar, two tablespoons of flour and one hundred milliliters of water. Leave in a warm place to ferment.
Mix 100 ml of warm water with olive oil and tomato sauce, whisk lightly.
Pour the dough, tomato-oil mixture into the sifted flour and start kneading the dough. If there is little liquid, add water in small portions.
Leave the dough in a warm place to rise.

Base for pizza with mayonnaise

Ingredients:

• 200 grams of flour
• 1 egg
• a glass of kefir
• a tablespoon of mayonnaise
• a tablespoon of sour cream
• a teaspoon of baking powder or baking soda, quenched with vinegar
• a tablespoon of sugar
• a pinch of salt

Recipe:

This dough should be prepared as follows: beat the egg, add mayonnaise, sour cream and beat everything again. Add baking powder (quenched soda), kefir and mix well. Add flour in small portions, knead the dough. Form it into a ball and leave in a warm place for 20-30 minutes, covered with a damp cloth. Wrinkle and, dividing into parts, prepare a pizza base.

Curd base for pizza

Ingredients:

• 250 grams of flour
• 100 grams of cottage cheese
• 1 egg
• 2 tablespoons olive oil
• 15 grams of fresh yeast
• half a glass of water
• a tablespoon of sugar
• a pinch of salt

Recipe:

Dissolve yeast and sugar in warm water and leave in a warm place to ferment. Sift flour into a bowl, add cottage cheese, egg and salt, olive oil and yeast mixture. Knead the dough well and let rise.

Yeast-free pizza base

Ingredients:

• a glass of flour
• a pack of cottage cheese
• 2 eggs
• a tablespoon of sugar
• pinch of baking powder
• a pinch of salt

Recipe:

Everyone can make this dough: grind cottage cheese, beat in eggs and mix well. Add all other ingredients and knead to a soft dough - the base is ready.

Sour cream pizza base

Ingredients:

• 2 cups of flour
• 50 grams of margarine
• 1 egg
• a tablespoon of sour cream
• dry yeast bag
• salt, pepper to taste
• a tablespoon of Italian herbs

Recipe:

Dissolve sugar and yeast in warm water and let them ferment. Sift the flour, add soft margarine, sour cream, egg, herbs, salt and pepper, yeast solution and prepare the dough. Knead it well and leave to rise in a warm place. Knead and knead again. The dough is ready to bake.

The Italians, when preparing the base, do not use either a combine or a rolling pin to roll out the dough - everything is done by hand.

When distributing the dough on a baking sheet or in a mold, try to stretch it so that it is slightly thicker at the edge than in the middle - this will form a rim.

The pizza is baked at a high temperature, therefore, the process is quite fast. It is very important not to overexpose it in the oven, otherwise you will get an inedible rusk instead of a crispy base.

Don't overload your pizza with toppings, especially on a thin base.

Before placing the pizza pan in the oven, brush the rim with olive oil for a beautiful golden color.

The amount of flour given in recipes may vary, it all depends on the quality of the flour, its dryness and many other parameters. Therefore, watch the dough - if it turns out to be watery, then a little more flour should be added when kneading.

Do not put in a lot of salt, it will not allow the dough to rise properly, a pinch is enough.

Bon Appetit!

2016-02-16T05: 20: 03 + 00: 00 admin baking baked goods

Contents: Little Tricks for Piezzollo Beginners Thin pizza base Thick pizza base Normal pizza base Honey pizza base Crispy pizza base Dough pizza base Sea salt pizza base Kefir pizza base Egg pizza base Base for pizza with milk Spicy base for pizza Base for pizza with mayonnaise Curd ...

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Despite the fact that pizza is a traditional Italian dish, it has managed to firmly enter the menu of Russians. Today it's hard to imagine without pizza hearty breakfast, a youth party, a quick snack, a picnic in nature or a friendly get-together in a large company. If initially pizza was considered a meal for the poor, today it is a dish that both ordinary housewives and millionaires eat with equal pleasure.

You can order ready-made pizza in a cafe or buy it in a supermarket, but there is nothing tastier than homemade pizza made with your own hands. Classic Italian pizza has a thin crust and juicy filling... The main ingredients of this dish include tomato sauce and cheese, and the rest of the ingredients - mushrooms, meat, ham or seafood - are added at will.

So that the result obtained does not darken your expectations, you should remember the basic rules for preparing genuine Italian pizza... Prepare the pizza dough well in advance so that it can rise well. A longer fermentation time helps the dough to increase in volume and also makes it taste sweeter. You should not be fanatic about kneading the dough: it should only be done until it reaches the required consistency - it ceases to be sticky and will stretch well. Excessive kneading of the dough can cause ready-made pizza will be very fragile.

Let the dough stand in a warm place before rolling to make the dough soft and pliable. Some professionals believe that the pizza base should be partially cooked in advance. In this case, it is necessary to lightly bake the rolled dough in the oven, then put the filling on it and bring it to readiness. This is done in order to avoid overcooking the filling and scorching the cheese, as the dough takes much longer to cook.

For the perfect crispness, it is best to use high protein bread flour. If your goal is pizza with a soft, curvy base, you may need to add more water to the dough or use less flour. Moist dough will produce a softer crust. In this case, it is better to use flour with a low protein content.

Avoid using expensive ingredients - always use readily available ingredients for filling such as ham, minced meat, sausages, mushrooms, vegetables, etc. For more savings, use ingredients you already have in your refrigerator, such as the sausage left over from breakfast. The ingredients for the filling must be fresh. Remember that canned and moist foods tend to make the pizza soggy. To prevent this from happening, try to remove excess water from such products.

Never skimp on the sauce, as it determines the final flavor of the pizza and helps to add juiciness to the filling. A sauce made from tomato paste, which is almost always at hand, is undoubtedly very quick and convenient, but do not be too lazy to make a sauce from fresh tomatoes and spices that can really enrich the flavor of a pizza. If you have good quality Mozzarella cheese, do not “bury” it under the other ingredients, but place it on top. Remember that not every filling is suitable for different dough thicknesses. For example, thin crunchy dough is best for meat and vegetable fillings, while for pizza filled with several types of cheese it is better to use thick crust which will support the melted cheese mass well.

If you like juicy pizza, you can add some chopped onion to the filling. The pizza should be served as soon as it has been cooked, before the cheese is frozen. Chilled pizza can be warmed in the oven or microwave, but freshly cooked pizza is best served as nothing beats the aroma of freshly baked goods. Watch the oven bake pizza from time to time, especially towards the end of the cooking time. She can quickly go from being half ready to being overcooked in these last few minutes.

Cutting a pizza with a bad knife can ruin the toppings and make the snack unattractive, degrading the pizza experience. In this case, it is best to cut the pizza with special sharp scissors as soon as you take it out of the oven. It is better not to hesitate with this matter, as as the pizza cools, the dough will harden and it will be more difficult to cut it. Cutting with scissors keeps the cheese in place and prevents the filling from falling apart.

The secret to a delicious homemade pizza also lies in the drinks you serve with this snack. Remember that overly sweet drinks, coffee drinks, and sodas can overpower the taste of your pizza. Best options in this case will become green tea, mineral water, tomato or orange juice, dry wines and beer. By following all these simple tips, be sure that all your culinary efforts will not be in vain and will be rewarded with compliments and admiration from loved ones and guests.

Recipe yeast dough for pizza requires active dry yeast. Make sure the yeast is fresh and that the packaging has not expired. You can use general purpose flour to make the dough, but specialty bread flour contains more gluten than regular flour, which makes the crust of the pizza crunchy.

Ingredients:
1.5 cups warm water
1 pack of dry yeast
3.5 cups flour
2 tablespoons vegetable oil
2 teaspoons of salt
1 teaspoon sugar

Preparation:
Pour yeast into warm water and leave to dissolve for 5 minutes. Add flour, salt, sugar and butter. Knead elastic dough by hand or using a mixer with a dough attachment. If the dough looks too sticky to you, add more flour.
Grease the dough with butter, cover with plastic wrap and leave in a warm place until it doubles in size. This usually takes 1-1.5 hours. You can leave the dough on large quantity time - it will only improve the taste of the pizza. Alternatively, you can heat the oven to 65 degrees, turn it off, and place the bowl of dough in the heated oven, letting the dough rise.

Preparing pizza dough in the traditional way using yeast takes some time, during which time the dough must expand. Yeast-free dough perfect for pizza when you have absolutely no time to wait for the dough to rise. This dough is very easy to prepare, and homemade pizza based on it turns out to be incredibly tasty.

Ingredients:
2 cups of flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
6 tablespoons vegetable oil

Preparation:
In a large bowl, combine all the ingredients until the dough no longer sticks to the sides of the bowl. Place the dough on a greased baking sheet and form thick edges to hold the filling. Add the filling and bake the pizza at 220 degrees for about 15 minutes.

The key to a great pizza is, of course, delicious dough. While some prefer a soft, fluffy base, just as many people adore the thin crunchy crust. Thin pizza dough means it doesn't take extra time to expand, so it cooks in just minutes. The dough prepared according to the recipe below has a crispy crust, but it is quite plastic.

Ingredients:
2 cups of flour
3/4 cup warm water
1 teaspoon dry yeast
1.5 teaspoon salt
2 teaspoons of Italian herbs

Preparation:
Dissolve yeast in water. Add flour, salt, Italian herbs and stir. Place the dough on the table and knead for about 5 minutes into a smooth elastic dough. If the dough sticks a lot to your hands and countertop, like chewing gum, add extra flour - 1 tablespoon at a time. Place the dough in a bowl and cover with a clean tea towel while you prepare the filling.
When done, divide the dough into two pieces and form a large disk from each piece. The dough should be no more than 6 mm thick. To obtain a very thin base, the dough must be rolled out with a rolling pin. If the dough starts to shrink back, let it sit for 5 minutes and then continue rolling.
Place the dough on a lined baking sheet parchment paper... Bake at 220 degrees for 4-5 minutes. Remove the dough from the oven, add the filling and bake for another 6-8 minutes.

Pizza with sausage, cheese and tomatoes - classic recipe familiar to many. If you have practically nothing on hand except a piece of sausage, tomatoes and cheese, this recipe will be a real lifesaver for you. Using this recipe as a base, you can create your own version of this wonderful treat by adding mushrooms, olives, Bell pepper or corn.

Ingredients:
For the test:
1.5 cups flour
2 teaspoons dry yeast
1 teaspoon sugar
0.5 teaspoon salt
1 cup warm water
For filling:
5-7 tomatoes
200 g cheese
200 g sausage

Preparation:
Knead the dough by stirring warm water with butter, sugar, salt and yeast and adding flour at the end. Form a ball from the resulting dough, cover with a towel and put in a warm place for 15-20 minutes. When the dough has grown in size, divide it into two parts - you will have two pizza bases with a diameter of 25 cm. Roll out the dough and place it on a baking sheet.
Cut two tomatoes into slices and chop the rest with a knife or blender. If you add a little hot pepper or adjika, tomato sauce will be more piquant. Grease the dough with the resulting sauce.
Divide the grated cheese into two parts. Sprinkle the base with tomato sauce with one part of the cheese. Arrange the sliced ​​sausage and tomato slices. Sprinkle the remaining cheese on top and bake the pizza in an oven preheated to 180 degrees for about 10 minutes.

It is rare to find a person who refuses homemade pizza, because homemade pizza is always tasty and every time an original treat, the filling of which can be constantly varied depending on preferences and the contents of the refrigerator. We invite you to cook juicy pizza with chicken filling.

Pizza with chicken, tomatoes and ketchup

Ingredients:
For the test:
2.5-3 cups flour
1 cup warm water
1 teaspoon dry yeast
50 ml vegetable oil
1 teaspoon sugar
0.5 teaspoon salt
For filling:
200 g boiled chicken fillet
2 tomatoes
1 bell pepper
1 onion
150 g cheese
2 tablespoons ketchup
greens to taste

Preparation:
Dissolve yeast in warm water with sugar and salt. Mix well. Gradually add flour, the amount of which depends on its quality and variety. Knead a soft yeast dough. Leave the dough in a warm place until it doubles in volume.
Roll out the dough in a thin layer, the thickness of which should not exceed 3-4 mm. Lubricate the surface of the dough with ketchup with a spoon or with your hands. Arrange the chicken, sliced ​​into thin strips, onions, chopped bell peppers and diced tomatoes, sliced ​​into rings. Sprinkle with grated cheese on top.
Bake the pizza in an oven preheated to 190-200 degrees for about 10 minutes, until the cheese is melted and lightly browned.

The right pizza is the perfect combination of dough and filling. The recipe for pizza with mushrooms and tomato sauce is just the case. This pizza has a thin crunch, just the right amount of mushrooms and a great combination of spices - all of these ingredients turn an ordinary snack into a delicious Italian pizza that deserves compliments. It is worth noting that no store-bought tomato sauce can match the homemade sauce made with your own hands. Try our recipe and you will be delighted.

Pizza with mushrooms and tomato sauce

Ingredients:
For the test:
3 cups flour
25 g fresh yeast
1 cup warm water
1 tablespoon sugar
1 tablespoon salt
8 tablespoons vegetable oil
For filling:
2 medium mushrooms
6 olives
1/4 cup canned corn
100 g Mozzarella cheese
For tomato sauce:
3-4 tomatoes
1 tablespoon vegetable oil
1 clove of garlic
1 teaspoon sugar
1 Bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
0.5 teaspoon paprika
salt and ground black pepper

Preparation:
In a large bowl, combine flour, salt and sugar. Add the yeast dissolved in water to the flour along with the butter and mix. Cover the hand-kneaded dough with a towel and leave to expand for 1 hour.
In the meantime, tackle the tomato sauce. Remove the skin from scalded tomatoes. Rub vegetables through a fine sieve, mince or chop with a blender. Fry the chopped garlic in oil for a few seconds, then stir in the paprika and mashed tomatoes. Add sugar, spices, salt and pepper. Bring to a boil, reduce heat, cover and cook for about 10 minutes.
Preheat oven to 200 degrees. Divide the dough into 2 pieces. Form a ball from each part, and then roll it into a circle about 30 cm in diameter. Place the dough on a greased baking sheet and brush with tomato sauce. Arrange the chopped mushrooms, chopped olives and corn kernels. Sprinkle with grated cheese on top and bake for 15-20 minutes.

As you can see, homemade pizza is not that difficult. If you follow our simple tips and using only fresh ingredients, your homemade pizza is sure to become a real culinary hit. Experiment!

Real pizza can be made at home, and it is great to make 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 get a thin crust as a result. How to make pizza dough right? - you ask. Well, let's take a look at how to make pizza dough quickly and correctly. The recipe for pizza dough is recognized as even more important than the recipe for its filling. Delicious dough for pizza - the guarantee of delicious pizza. It is very important to get a subtle Pizza dough... Recipe thin dough for pizza traditionally includes yeast. But yeast-free pizza dough can be made too. The recipe for yeast-free pizza dough uses traditional sourdoughs as a starter. yeast-free dough products. To do this, prepare a dough for pizza with kefir, dough for pizza with milk. A quick and easy pizza dough can be made with dry fast yeast. Even if you don't have much experience with dough, you can probably make a simple pizza dough. After all, to make it you need flour, water, salt, sugar, yeast and oil. Ideally, yeast pizza dough is made from a mixture of ordinary flour and durum flour, but our ordinary flour will do. At the same time, usually many tend to make pizza dough quickly. Really, quick dough for pizza you can cook in 20 minutes. We recommend that you take your time to get it. good dough for pizza. Just take 10-15 more minutes. First, to make it work Pizza dough thin, you need to mix it well. This is the whole secret of how to make a pizza dough: knead it for about 10 minutes, until it becomes elastic, does not tear, so that you, like a real pizza maker, can stretch it with your hands to the size of a future pizza. The recipe for dough for Italian pizza recommends letting it stand for 20 minutes, during which time the flour will swell and the yeast will play. As a result, your homemade pizza dough will not tear, which is very important to prepare thin crust delicious for pizza. In addition, the dough for Italian pizza must be prepared with the addition of olive oil. If you still have questions, see how pizza dough is made with photo instructions. Follow the recipe step by step and you will have a real pizza dough. Photo recipe will help those who are still on "you" with the test. And don't be afraid that you will succeed dry dough for pizza, real pizza should not be wet. However, some people like the fluffy pizza dough, which is made thin. Pizza batter is often prepared with kefir or sour cream, the flour is sieved so that it is saturated with oxygen, the soda is quenched with vinegar. The result is a lush batter, which is poured into a baking dish.

The answer to the question of how to cook Pizza dough in a bread maker. Everything is even simpler here, since the main thing is to put the ingredients of the dough in the correct sequence, the machine will do the rest for you.