Pizza, from the very moment it appeared on the culinary horizon, has been and remains one of the most favorite dishes of millions of people. It is prepared in numerous catering establishments around the world. It is also a favorite for home cooking.

Both adults and children love her equally; both meat eaters and vegetarians. It is prepared both in the homeland of its origin and in different parts of the world. Its name sounds the same in all languages, so no one needs to explain what it is.

Nowadays, it is not difficult for lovers of this dish to eat it at any time. There are special establishments where it is prepared, and there is also an almost 24-hour home delivery service for delicious baked goods. Stores also sell semi-finished products with different fillings. In order to bring it to the state of the finished product, you just need to warm it in the oven or microwave, or keep it there for a longer time.

But despite such accessibility, many still strive to cook this delicious dish at home. Firstly, it turns out cheaper, secondly, you can cook it with any filling and thirdly, and most importantly - it’s homemade, it’s homemade. Everything that is prepared with love and with your own hands always turns out tastier.

The filling plays an important role, that’s clear! And it can be different, some like the classic ones, those that are traditionally used in cooking, while others cook “in Russian”, where what is in the refrigerator is used as a filling. It’s hard to argue here, because as you know, there’s no arguing about tastes.

But what you can’t really argue with is the fact that for any baking, the most important thing is the base, that is, the dough from which the baked goods are actually prepared. If it turns out dry and tough, then no amount of filling, even the most delicious one, will save it. It is the properly prepared tasty base that makes this Italian dish truly delicious.

Therefore, special attention is always paid to its preparation. Pizza is no exception. In Italy, family cooking recipes are passed down from generation to generation, from mother to daughter. Carefully stored and used with great love and respect.

Maybe you also have the same recipes in your collection. And for those who haven’t yet, I suggest the following options.

Basically, the foundation differs in three main characteristics. It can be yeast, yeast-free and puff pastry. Within each category, there are different options regarding ingredients and cooking methods themselves. There are thin and thick varieties, which can be prepared from any of the proposed options.

Many people like to cook this way. It cooks quickly, is tasty and slightly crispy, and it is not so high in calories, as it turns out thin.

There are general basics and ingredients for its preparation, knowledge of which will allow you to prepare any dough from available products.

• It is best to use the highest quality flour from durum wheat
• the flour must be sifted through a sieve twice to saturate it with oxygen
• corn or ground bran can be added to wheat flour
• very often dried herbs are added to flour, as a rule, these are herbs that give an aromatic aroma, for example Provençal
• either drinking water (maybe even mineral water with gas) or milk, some fermented milk product, or mayonnaise is added as a liquid component
• eggs may or may not be added
• oil, usually olive oil, preferably of the highest grade, cold pressed “Extra Virgin”. If there is no such oil, then you can use any other vegetable oil, but of the highest grade
• salt, sugar, spices
• baking soda or baking powder, they allow you to achieve softness. In addition, baked goods will not go stale longer during storage. Although, as a rule, there is usually nothing to store, everything is eaten much faster.
• After kneading, the dough must lie down and rest for 20-30 minutes, this will make it more elastic and soft. It will be easier to roll it out.

• There are recipes where a liquid foundation is prepared. In this case, she does not need to lie down. It can be used, and even recommended, immediately after mixing.

This is the dough we used to make. There are four different recipes for each season.

Well, now, let's look at the cooking options.

Thin dough with olive oil

We will need:

• flour - 2 cups
• boiled water - 0.5 cups
• olive oil - 4 tbsp. spoons
• soda - 0.5 teaspoon
• salt - 1 teaspoon (or baking powder)

Preparation:

1. Sift the flour into a bowl twice. Make a depression in the middle. Pour some boiled water at room temperature into it. Add salt and olive oil.

When sifting flour, it is additionally saturated with oxygen, and the dough becomes softer and airier. This should always be done when working with flour, and when baking any flour products.

2. Mix the mixture with a spoon. Quench the soda with vinegar. Add to the total mass. Instead of soda, you can use baking powder, you will need 1 tablespoon. Add remaining water. Mix first with a spoon, then place on a table sprinkled with flour.

3. Knead elastic dough. Knead for at least 10 minutes, then cover with a damp towel. Let it brew for 20-30 minutes.

Cover it with a damp towel so that it acquires better elasticity and pliability. In addition, it will take in the missing water if necessary.

4. Then cut off a part of it, roll it out or stretch it with your hands into a layer of the desired thickness, and transfer it to a baking dish or onto a baking sheet.

5. Grease with tomato sauce or paste. Place the filling. Bake until done.

Recipe without yeast in 5 minutes

As you can see from the title of the chapter, this is a very quick, and I will also add an easy way to prepare it. In addition, it is also low-cost. And all the products can be found in every refrigerator.

We will need:

• wheat flour - 5 tbsp. spoons
• egg - 3 pcs
• mayonnaise - 3 tbsp. spoons
• salt - a pinch
• vegetable oil for lubrication

Preparation:

1. Break the eggs into a bowl and beat them with a fork or whisk.

2. Add mayonnaise and salt and continue whisking. You should get a homogeneous mass.

3. Gradually add flour sifted through a sieve and mix. The dough should be quite liquid, with the consistency of thick sour cream.

4. Grease a frying pan or baking sheet with vegetable oil and pour out the resulting mass. Flatten with a spoon.

5. Lay out the filling. Bake or simmer in a frying pan.

This recipe belongs to the category, is prepared in 10 minutes, and therefore does not require an abundance of filling. Therefore, take this into account when preparing it.

Kefir dough

In fact, this option can be prepared from any fermented milk products. You can use fermented baked milk, yogurt or sour milk, natural yogurt without aromatic additives and fruit, of course. You can also add sour cream, mixed with boiled water to the consistency of kefir. But today we are cooking with kefir.

And this option turns out very tender and tasty. It just melts in your mouth, and you always want to eat baked goods made from it with some additives. So keep this in mind when you start cooking.

We will need:

• flour - 2 -2.5 cups
• kefir - 1 glass
• egg - 1 pc.
• vegetable oil - 1 tbsp. spoon
• salt - a pinch
• soda - 0.5 teaspoon (or baking powder 1 teaspoon)

Preparation:

1. Remove kefir from the refrigerator in advance so that it comes to room temperature. You can even keep it slightly warm. To do this, you can warm it by briefly placing it in a bowl of hot water.

2. Pour kefir into a bowl, add soda and stir. Small bubbles will appear on the surface. This is good, since the soda reacted with kefir and the dough will end up in a hole, and the finished product will be very tasty.

3. Add salt and mix.

4. Break the egg into a bowl, stir until smooth.

5. Add oil. As noted above, it is better to use extra virgin olive oil. Or any premium vegetable oil.

6. Sift the flour and add the mixture to it. Knead the dough, adding a little more sifted flour if necessary. It should turn out pretty cool.

7. Divide into two equal parts, roll each into a ball. Place in a bowl, cover with a damp towel. Let sit for 20 - 30 minutes.

8. Roll each part into a large circle.

9. Grease a baking sheet with oil. Transfer the base onto it, stretch it with your hands if necessary. Try not to make the edges too thin.

10. Place the filling and bake in the oven.

Kefir dough - recipe No. 2

But I found such an interesting recipe on the Internet.

I liked it, and so did you! I think that baking according to this recipe will certainly be delicious. Somewhat long, of course, but what can you do, because we know that “art takes time.”

Italian cooking recipe

This is a very tasty recipe that always produces delicious results. So be sure to take note of it.

We will need:

• flour - 4 cups
• milk - 1 glass
• egg - 2 pcs.
• olive oil - 2 tbsp. spoons
• salt - 1 teaspoon

Preparation:

1. Break the eggs into a bowl and mix them with a fork.

2. Continuing to stir, add salt, milk and butter. The mass should be homogeneous, and no bubbles should form.

3. Sift the flour and gradually add it to the liquid component. Mix first with a spoon.

4. Then place the mixture on a floured table and knead the dough into a stiff dough, as shown.

5. Roll it into a ball, place it in a bowl and cover with a damp towel. Leave for 20-30 minutes.

6. Then divide it into pieces of the desired size, roll each one out. Place the filling on it and bake in the oven.

There are also other recipes without yeast. You can see them in another note on. And we'll move on to the next category of recipes.

Yeast pizza dough

There are also rules for preparing this option. In principle, all the rules are the same as for yeast-free, but there are also specific ones that relate only to this category.

• yeast can be used either fresh or dry. Although when Italians prepare this dish at home, they try to use fresh live yeast.
• if the yeast has been sitting for a long time and its expiration date has expired, then there is no need to use it, it will be of no use
• all products must also be fresh
• Water, milk and fermented milk products can be used as a liquid component. But it is desirable that they are slightly warm. This will make the fermentation process easier and faster, and the dough will rise faster.
• It is always necessary to add a little sugar to the dough, again to improve the fermentation process
• Never add more salt than the recipe calls for. Its excess slows down the fermentation process, and the dough “floats”
• You can add eggs, but without eggs the base is thinner. This should be taken into account when preparing
• it should infuse from 1.5 to 5 - 6 hours
• it should not be too tight, this will make the pizza tough
• aromatic herbs and fresh herbs can be added to it
• you need to knead the finished dough thoroughly until it begins to move away from your hands
• When forming the base, many Italians do not use a rolling pin. They stretch it with their hands
• if you are preparing a thin version of the workpiece, then you do not need to overload it with filling
• Before adding the filling, coat the base with oil. In this case, the filling will not stick to the base and will not allow it to get wet.
• so that the edges of the finished product acquire a pleasant golden hue, they need to be greased with oil
• To make it crispy, it should be baked at a temperature of 200 -220 degrees
• To prevent it from becoming too dry, it should not be left in the oven

• If you have an extra piece left, it can be stored in the refrigerator for up to 3 days. To do this, you need to wrap it in cling film.

Both fluffy and thin pizzas are prepared using the yeast method. Let's look at some recipes.

The simplest yeast dough

We will need:

• wheat flour - 500 gr
• fresh yeast - 20 g (or dry instant yeast - 12 g bag)
• olive oil - 1 - 2 tbsp. spoons
• sugar - 1 teaspoon
• salt - 0.5 tsp
• warm water - 1 glass

Preparation:

1. Pour half the warm water into a bowl and stir the sugar in it, then dissolve the yeast. Add half of the sifted flour. Stir until smooth and place in a warm place for 15-20 minutes.

2. Add salt to the remaining flour and mix. Gradually add flour to the dough. Knead. Add more flour if necessary. To prevent the dough from sticking to your hands, you can grease them with vegetable oil or sprinkle them with flour.

3. Place it in a warm place for 1-1.5 hours, covering it with a damp towel. After the time has passed, knead it and divide it into pieces. Place one part in the mold, stretching it with your hands to create the desired shape. Usually they try to make it thinner in the middle, and thicker, with sides, at the edges. It will be convenient to put the filling into such a base.

Brush the top with olive oil.

This is a very important moment of preparation - the surface of the base will not get soggy when it comes into contact with the juicy filling, it will bake well and the pizza will turn out especially tasty and tender!

4. Grease with sauce and add filling. Bake until done.

Delicious yeast dough

I suggest watching a video where you can see not only the entire cooking process, but also learn some secrets.

With this recipe, the pizza always turns out tender and tasty.

Thin yeast dough for pizza with milk

This is a variant of butter dough, which also finds its use in cooking.

We will need:

• flour - 500 gr
• milk - 1 glass
• olive oil - 2 tbsp. spoons
• fresh yeast - 10 g (dry 5 - 6 g)
• egg - 2 pcs
• sugar - 1 teaspoon
• salt - 0.5 tsp

Preparation:

1. First, let's prepare the dough. To do this, we will need to have warm milk, which we will need to pour over the prepared yeast. For a better fermentation process, add sugar to the mixture.

2. Let stand for 15 - 20 minutes until the mixture becomes “live” and a foam cap appears on its surface.

3. Sift the flour twice into a bowl or onto the table in a heap. Make a funnel-shaped depression in the center.

4. Pour the dough into it, add salt, olive oil and the remaining milk. Mix carefully. Then knead.

5. Place the resulting mass in a bowl, cover with a towel and place in a warm place for an hour to an hour and a half, until it rises and approximately doubles in volume.

6. Then divide the mass into 2 - 3 parts, form a base and place it on a greased baking sheet.

7. Place the filling and bake until done.

To prevent the dough from drying out at the edges, they should be left minimal and greased with butter. Grease the rest of the base with olive oil and the sauce. Then add the filling.

Yeast base for fluffy pizza

Many products are baked thin, and they have their fans. But I know people who simply do not recognize such food. They believe that a flour product should be fluffy. And that's why this recipe is for them.

We will need:

• wheat flour - 2 cups
• warm water - 200 ml
• dry yeast - 6 g (a little more than half a bag)
• olive oil - 5 ml
• sugar - 0.5 tsp
• salt - a pinch

Preparation:

1. Dissolve yeast in half of warm water. Add sugar and let stand for 15 - 20 minutes. During this time, the fermentation process should begin.

2. Meanwhile, sift the flour into a bowl twice.

3. Make a depression in the center. Stir salt in the remaining water and pour into the well. Add olive oil and shake lightly with a fork.

4. Pour in the dough that has arrived at that time, stir with a fork or spoon in a circular motion, gradually grabbing and mixing in the flour.

5. Then continue kneading the dough with your hands.

6. Grease a large bowl or pan with oil and place the resulting mass into it. Cover with a towel and leave for 2 - 3 hours. During this time it will double in volume.

7. Knead the dough. Transfer to a greased baking sheet and stretch it into shape.

8. Post the filling. Bake until done.

Recipe like in a pizzeria

I would like to offer a classic recipe for making Margherita pizza dough. Perhaps this is the most common variety in the world. And its base is used to prepare many other varieties.

We will need (for 2 servings):

• flour - 250 gr
• warm water - 250 ml
• fresh yeast - 10 g (or 1/3 of a small packet of dry yeast)
• sugar - a pinch
• salt - a pinch
• olive oil - for greasing

Preparation:

1. First, let's prepare the dough. To do this, mix yeast, sugar and 2 tablespoons of warm water. Add 2 tbsp. tablespoons of flour and place in a warm place for 20-30 minutes.

2. After the time is up, sift the remaining flour twice, the last time on the table in the form of a slide.

3. Make a small depression in the middle. Pour the dough into it, add salt and half a glass of warm water. Knead.

4. Knead until it stops sticking to your hands. This usually takes 10 - 15 minutes.

5. Place the prepared mass in a large bowl and cover it with a towel. Place in a warm place for 1 hour. During this time, if fresh yeast was used, the mass should double in volume.

6. Grease a baking sheet with oil. Divide the risen dough into two parts. Form a base, place the filling on it and bake until done.

Let me remind you that the traditional Margarita is filled with tomatoes, mozzarella and Parmesan cheese, olive oil and fresh basil leaves.

And again I want to send you to mine. There I have a very interesting recipe from the world famous chef Jamie Oliver. The good thing about this recipe is that you can make the dough in advance, freeze it in the freezer, and then use it as needed.

Puff pastry

In addition to the above recipes, the dough can also be puff pastry, which in turn can also be made with yeast or without yeast. People often ask which one is better to use for this? And there is no clear opinion on that question - as many people, so many opinions!

Basically, it is prepared from ready-made store-bought analogues. Since preparing it at home is far from a quick process. And when there is a pack of ready-made ones in the refrigerator, you can bake it quite quickly.

Let's figure out what the difference is between yeast and yeast-free puff pastry.

There are a lot of layers in yeast-free - up to 140 pieces, with oil between them. Because of this, it is softer, but also very high in calories.

In yeast, there are much fewer layers, about 30. Therefore, it is somewhat dry and not so greasy. But it rises more strongly during baking, and it cannot be otherwise, because it contains yeast.

Therefore, the yeast version is used to prepare sweet fillings, and the yeast-free version for savory ones.

That's what the experts say. But they often cook without even knowing these features. Since it can be difficult to determine by taste which of them was used in preparation.

There are some simple rules for preparing flour products from puff pastry.

• It should be defrosted at room temperature or in the refrigerator
• Under no circumstances should you defrost it in the microwave, otherwise the butter in the layers will melt ahead of time and the baked goods will not rise, and the dough will lose its structure and tear. And the finished products will not be tasty.
• When baking pizza or other products, do not open the oven door and make sure it is closed tightly.
• When baking, it is important to maintain time. If the products brown too much, this will give them a bitter, unpleasant taste.
• Pizza should usually be baked on the second rack from the bottom so that it is well baked on the bottom and does not brown too much on top.

Sometimes it is also prepared from shortcrust pastry. Especially its sweet versions. I will not describe these recipes here, since a good article on this topic has already been written on this topic. Therefore, if you are interested, then follow the link and there you will find

And that’s probably all for today. I hope that you will find today's article useful and thanks to it you will always be able to prepare any dough for a delicious Italian dish.

And for those who are preparing it today...

Bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Delicious pizza is always a good option for a meal for a feast, especially in a situation where guests are on the doorstep. It is important that the dough is thin, but soft, like in Italian pizzerias. The ideal recipe for thin pizza dough consists of a minimum amount of ingredients, the crust is prepared in a matter of minutes, and the filling can be very varied.

Yeast-free recipe with milk

• Time: 15 minutes.
• Number of servings: 10.
• Difficulty: easy.

A quick thin pizza recipe that's ready in just 15 minutes. Olive oil is traditionally used for preparation.

Ingredients:

• flour – 700 g;
• milk – 200 ml;
• olive oil – 40 ml;
• salt - a large pinch.

Cooking method:

1. Make a mound of flour, stir in olive oil.
2. Mix milk with salt, gradually add to flour.
3. Knead a homogeneous elastic dough; it should be soft and not stick to your hands.
4. Form a thin pizza base and place the toppings on top.

Thin pizza dough with dry yeast

• Time: 2 hours.
• Number of servings: 8.
• Difficulty: medium.

A small amount of dry yeast in the dough will ensure minimal rise, while the cake will be soft, easy to bite and cut with a knife. It is better to dissolve yeast in warm water.

Ingredients:

• flour – 400 g;
• water – 200 ml;
• olive oil – 60 ml;
• sugar – 10 g;
• salt – 5 g;
• dry yeast – 5 g.

Cooking method:

1. First, place the dough: pour warm water into the bottom of a small bowl, add sugar, salt, yeast and one tablespoon of flour.
2. After 10-15 minutes, the yeast should ferment and a characteristic foam will appear.
3. Pour the remaining flour into a larger bowl, add salt, olive oil, pour in the dough and knead the dough.
4. Form a ball, grease it with oil, wrap it in cling film and leave it in a warm place for an hour or until it triples in size, then you can begin to form a thin pizza.
5. It is recommended to bake the cake at 250°C.

On kefir

• Time: 2 hours.
• Number of servings: 8.
• Difficulty: medium.

The density of the cake depends on the fat content of kefir. The higher the fat content, the denser the dough will be. This recipe uses a light fermented milk product with a fat content of only 1%.

Ingredients:

• flour – 500 g;
• kefir – 240 ml;
• butter – 100 g;
• baking powder – 5 g;
• salt - a pinch.

Cooking method:

1. Sift the flour through a fine sieve.
2. Cut the cold butter into cubes with a sharp knife and let it thaw a little at room temperature.
3. Add the butter to the flour and mix the ingredients using a mixer.
4. Mix kefir with salt and baking powder.
5. Pour the kefir mixture into the flour and butter and start kneading the dough with a spoon.
6. Transfer the dough to a table sprinkled with flour, knead the dough well, it should be tight and elastic.
7. Form into a ball, return to the bowl, cover with a kitchen towel, put on the refrigerator shelf for an hour, the chilled dough will roll out better.
8. Then transfer the workpiece again to the table with flour, roll out the layer, coat it with yolk if desired and lay out the filling for a thin pizza.

Recipe like in a pizzeria

• Time: 30 minutes.
• Number of servings: 6.
• Difficulty: easy.

A simple recipe for thin pizza dough will not take much time to prepare, but it is important to let the dough cool well. Roll out the cake as thin as possible, hoping that it will rise during baking.

Ingredients:

• flour – 330 g;
• water – 170 ml;
• vegetable oil – 10 ml;
• salt – 5 g;
• dry active yeast – 1 g.

Cooking method:

1. Sift the flour, make a funnel, add the yeast.
2. Add oil and water in small portions, fold the edges of the flour into the center, the dough should form a lump, add salt.
3. Knead for about 10 minutes.
4. Roll into a ball, place in a clean, airtight container with a lid, and place on the refrigerator shelf.
5. When forming the crust, it is better not to roll out this thin pizza dough, but to stretch it.
6. It is recommended to use the preparation within 24 hours.

Pizza dough is easy to make if you know the right recipe. On our website there is a master class for beginners on how to prepare delicious pizza. Here it is, a simple recipe for the most correct dough for thin pizza with a tender crust.

Ingredients:

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

Preparation:

An important point - flour matters! Use the best flour you can afford. The right flour 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 the regular ones in the bag. We 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 (this makes it easier to cook and less cleanup later).

First add 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 and fold it again and again.

Look here, the dough should be a little sticky, not dry. If necessary, add flour in pinches. When the dough comes together confidently, pour in the olive oil evenly.

And mix the dough well again. Don't rush to add flour, the dough will seem liquid/sticky at first, keep stirring.

And now the most important secret, keep kneading the dough. 10 minutes minimum. Just roll it out a little with the palm of your hand, fold it in half and roll it out again.

Without any extra flour or anything, 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 a warm place (maybe near a radiator) for 30 minutes.

After 30 minutes, the dough will approximately double in size and become even smoother and “fluffy” (airy).

Now just place 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 specified amount of ingredients you can roll out a pizza of about 30 cm or a couple of small ones.

The main rule of pizza is the maximum possible temperature, minimum time. Therefore, feel free to set the highest temperature 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 the vegetables and cheese.

Homemade pizza with smoked sausages

Ingredients:

• For filling: 250-300 g 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 tbsp. l. ketchup or tomato sauce,
• fresh herbs - for decoration.
• For the dough: 200-250 g flour,
• 1 tbsp. l. olive oil,
• salt - to taste,
• 1 tsp dry yeast,
• 1 tbsp. warm water.

Preparation:

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

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

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

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

If you mix two or more types of cheese to taste, your pizza will turn out piquant and original. Of course, you can use one type of your favorite cheese.

When the dough has rested, 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 baking paper and then lay out the dough. Wrap the edges of the future pizza beautifully.

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

Delicious for homemade pizza: sausages, mushrooms, onion rings, a little corn, tomatoes, cheese. For a piquant taste - slices of pickled cucumbers or olives.

Don't forget to coat the layers of toppings with mayonnaise to make the pizza juicy. But do not overdo it with the sauce so that the pizza does not leak while baking.

Bake homemade pizza for 20-30 minutes at 200 degrees. Check readiness by checking the softness of the crust. Do not overcook the pizza, otherwise the dough may become 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 tbsp;
• tomato - 1 pc.

Preparation:

To make pizza, use anything and in any combination. If we are not talking about Margarita, then use any products that you will have left over after the work week. These 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 - after all, the pizza takes 3-4 minutes to cook and we don’t need half-cooked vegetables.

But we cut the cheese into thick bars 1 cm thick. I always use Mozzarella, let’s say this 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 dough. Dust the table with flour and roll out the ball into a thin layer, no more than 3 mm thick.

I do this: I move the rolling pin in one direction, turn it over, sprinkle it with flour and move the rolling pin in the opposite direction. And so on several times. This way the shape will be round and not elongated (if you roll in one direction).

You don't need a lot of flour, just run a dusty hand over the surface of the dough. Next, I use a plate to keep the pizza shape as round as possible. You can skip this step. Carefully transfer the finished dough onto parchment (or roll it out directly onto it).

Place spoons of tomato sauce in the center of the dough - here take whatever you like best, preferably with herbs, garlic, pepper and quite thick, you can use good quality tomato paste. And spread it with a spoon.

If you like pizza with sides, fold the edges of the dough around the perimeter. In any case, do not go all the way to the edge of the pizza.

Next, randomly scatter the pieces of cheese. There are two classic ways - cheese on top of the entire filling and at the very bottom (on the sauce). The second option is better - the cheese, as it were, holds the filling together and connects the crust with the filling so that it does not slip off.

On top of the grass (half) and tomato rings. Pepper, spices and a couple more pieces of cheese on top.

Preheat the oven to maximum. Transfer the pizza with parchment to a hot baking sheet (let it sit in the oven for about 10 minutes before transferring the pizza onto it) and bake on the lowest shelf for 3-6 minutes.

During this time, the cake will begin to become golden brown and the filling will be ready. The indicator here is cheese. It begins to melt and almost loses its shape, but has not yet turned into a puddle.

Let the finished pizza cool slightly, just a minute. Cut with a special knife (see photo). Don’t listen to anyone, no semicircular knives, much less simple kitchen knives, will cut pizza so neatly.

But it is important for us that the filling does not fall apart or move out. I sprinkle fresh herbs on top (we didn’t use some). And of course, pizza should be eaten with your hands (folding the triangle in half) with good wine and your favorite people!)

By the way, from the leftover dough you can make excellent rings that will remain tasty even the next day. Since you ask for the recipe, I’ll tell you, there’s nothing complicated here.

Roll the remaining dough into a ball and roll it out again with a rolling pin into a layer. Here, see for yourself, the principle is the same as for pies - whatever size you want, make such layers of dough.

I got it to be about 16 cm in diameter. Place the filling in the center of the layer - again, anything: sauce, cheeses, herbs, meat, and so on.

And fold the edges of the dough towards 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 on the central shelf until a golden crust appears.

Let the finished ring cool slightly and serve. They will easily last overnight in an airtight container. They taste a little juicier than pizza because the filling simmers inside the dough, which is tender on the inside and crispy on the outside. A really good replacement 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
• pepperoni sausage – 200 gr
• Mozzarella cheese – 250 gr
• pizza sauce

Preparation:

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, place in a warm place, and let the dough rise (about 1 hour).
Preparing the filling for the Pipperoni pizza. Cut the sausage into slices. Cut the mozzarella into thin slices (or grate on a coarse grater)

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

Add 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 teaspoons,
• sugar - 1 tbsp. spoon,
• garlic - 1 clove,
• basil and oregano - 0.5 teaspoon.

Preparation:

Peel the tomatoes and puree them in a blender (you can also grate them). 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. Either finely chop the garlic or pass it through a press and add it along with the herbs to the sauce about five minutes before it’s ready.

Video: recipe for quick pizza dough without yeast

Despite the fact that pizza is a traditional Italian dish, it has become firmly established on the Russian menu. Today, without pizza, it’s hard to imagine a hearty breakfast, a youth party, a quick snack, an outdoor picnic, or friendly gatherings in a large company. If pizza was initially considered a food for the poor, today it is a dish that is eaten with equal pleasure by both ordinary housewives and millionaires.

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 toppings. The main components of this dish include tomato sauce and cheese, and the remaining components - mushrooms, meat, ham or seafood - are added as desired.

To ensure that the result does not darken your expectations, you should remember the basic rules for preparing authentic Italian pizza. Pizza dough should be prepared in advance so that it has time to rise well. Longer fermentation times help the dough expand in volume and also make it taste sweeter. You should not be fanatical about kneading the dough: this should be done only until it reaches the required consistency - it will no longer be sticky and will stretch well. Over-kneading the dough can cause the finished pizza to be very fragile.

Before rolling out the dough, let it sit in a warm place until the dough becomes soft and pliable. Some professionals believe that the pizza base should be partially prepared in advance. In this case, you need to lightly bake the rolled out 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 burning the cheese, since the dough takes much longer to prepare.

To achieve the perfect crispy crust, it is best to use high protein bread flour. If your goal is a pizza with a soft, fluffy base, you'll need to add more water to the dough or use less flour. Wetter dough will result in a softer crust. In this case, it is better to use low protein flour.

Avoid using expensive ingredients - always use easily accessible ingredients for the filling, such as ham, minced meat, sausages, mushrooms, vegetables, etc. To save more money, use ingredients you already have in the refrigerator, such as leftover sausage from breakfast. The ingredients for the filling must be fresh. Remember that canned and wet 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 taste of the pizza and helps make the toppings juicier. A sauce made from tomato paste, which is almost always on hand, is undoubtedly very quick and convenient, but take the time to prepare a sauce from fresh tomatoes and spices, which can really enrich the taste of the pizza. If you have good quality Mozzarella cheese, don't bury it under other ingredients, but place it on top. Remember that not every filling is suitable for different thicknesses of dough. Thus, thin, crispy dough is best suited for meat and vegetable fillings, while for making pizza stuffed with several types of cheese, it is better to use fluffy dough, which will well support the melted cheese mass.

If you like your pizza juicy, you can add some chopped onion to the topping. Pizza should be served as soon as it is cooked, before the cheese hardens. Chilled pizza can be reheated in the oven or microwave, but freshly made pizza is best served as nothing beats the aroma of fresh baked goods. Watch the pizza as it bakes in the oven from time to time, especially towards the end of the cooking time. It can quickly go from half cooked to overcooked in those last few minutes.

Cutting a pizza with a bad knife can destroy the toppings and make the pizza unappealing, reducing the overall 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 delay with this matter, since as the pizza cools, the dough will harden and will be more difficult to cut. Thanks to cutting with scissors, the cheese will stay in place and the filling will not fall apart.

The secret to delicious homemade pizza also lies in the drinks you serve with it. Remember that overly sweet drinks, coffee drinks, and carbonated drinks can overpower the flavor of the pizza. The best options in this case are 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.

This yeast pizza dough recipe calls for active dry yeast. Make sure the yeast is fresh and the expiration date on the package has not expired. You can use all-purpose flour to make the dough, but specialty bread flour contains more gluten than regular flour, which helps create a crispier pizza crust.

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

Preparation:
Pour the yeast into warm water and leave for 5 minutes to dissolve. Add flour, salt, sugar and butter. Knead the elastic dough by hand or using a mixer fitted with a dough hook. If the dough seems too sticky, add more flour.
Brush the dough with oil, cover with plastic wrap and leave in a warm place until it has doubled in size. Usually it takes 1-1.5 hours. You can leave the dough for more time - this 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, allowing the dough to rise.

Making pizza dough the traditional way using yeast takes some time, during which time the dough needs to rise in volume. Yeast-free pizza dough is perfect when you don't have time to wait for the dough to rise. This dough is very simple to prepare, and homemade pizza based on it turns out incredibly tasty.

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

Preparation:
In a large bowl, mix all 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 that will hold the filling. Add the toppings and bake the pizza at 220 degrees for about 15 minutes.

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

Ingredients:
2 cups of flour,
3/4 cup warm water,

1.5 teaspoons salt,
2 teaspoons Italian herbs.

Preparation:
Dissolve yeast in water. Add flour, salt, Italian herbs and stir. Place the dough on the table and knead into a smooth, elastic dough for about 5 minutes. If the dough sticks too much to your hands and countertop, like chewing gum, add additional flour, 1 tablespoon at a time. Place the dough in a bowl and cover with a clean kitchen towel while you prepare the filling.
When ready, divide the dough into two parts and form each part into a large disk. The dough should have a thickness of no more than 6 mm. 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 baking sheet lined with 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 is a 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 peppers or corn to the filling.

Ingredients:
For the test:
1.5 cups flour,
2 teaspoons dry yeast,
1 teaspoon sugar,
0.5 teaspoon salt,

1 glass of warm water.
For filling:
5-7 tomatoes,
200 g cheese,
200 g sausage.

Preparation:
Knead the dough by mixing warm water with butter, sugar, salt and yeast and adding flour at the end. Form the resulting dough into a ball, cover with a towel and place in a warm place for 15-20 minutes. When the dough increases in size, divide it into two parts - you will get 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 using a blender. If you add a little hot pepper or adjika, the tomato sauce will be more piquant. Brush the resulting sauce onto the dough.
Divide the grated cheese into two parts. Sprinkle one part of the cheese over the base with tomato sauce. Place 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 meet a person who refuses homemade pizza, because homemade pizza is always a tasty and original treat every time, the toppings of which can be constantly varied depending on preferences and the contents of the refrigerator. We invite you to prepare a juicy pizza with chicken filling.

Pizza with chicken, tomatoes and ketchup

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

Preparation:
Dissolve the yeast in warm water with sugar and salt. Mix well. Gradually add flour, the amount of which depends on its quality and type. Knead soft yeast dough. Leave the dough in a warm place until it doubles in size.
Roll out the dough into a thin layer, the thickness of which should not exceed 3-4 mm. Coat the surface of the dough with ketchup using a spoon or your hands. Place chicken cut into thin strips, onion sliced ​​into rings, chopped bell peppers and tomatoes cut into slices or cubes. Sprinkle 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 toppings. The recipe for pizza with mushrooms and tomato sauce is just that case. This pizza has a thin, crispy crust, just the right amount of mushrooms, and a great combination of spices - all of which turn an ordinary snack into a delicious Italian pizza that deserves compliments. It is worth noting that no store-bought tomato sauce can compare with homemade sauce made with your own hands. Try making the sauce according to 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 glass of warm water,
1 tablespoon sugar,
1 tablespoon salt,
8 tablespoons of vegetable oil.
For filling:
2 medium champignons,
6 olives,
1/4 cup canned corn,
100 g Mozzarella cheese.
For the 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, mix flour, salt and sugar. Add yeast dissolved in water to flour along with butter and mix. Cover the hand-kneaded dough with a towel and leave for 1 hour to increase in volume.
Meanwhile, make the tomato sauce. Remove the skin from scalded tomatoes. Rub the vegetables through a fine sieve, pass through a meat grinder or chop using a blender. Fry the minced garlic in oil for a few seconds and 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 the oven to 200 degrees. Divide the dough into 2 parts. Form each piece into a ball and then roll it out into a circle about 30cm in diameter. Place the dough on a greased baking sheet and brush with tomato sauce. Add chopped mushrooms, chopped olives and corn kernels. Sprinkle 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 use only fresh ingredients, your homemade pizza is sure to be a culinary hit. Experiment!

When organizing a holiday or party at home, the question arises: how to please your guests without spending a lot of time and effort on preparing a special dish? On our website you will find a recipe for making pizza dough with detailed instructions. And rest assured, your guests will be satisfied.

The history of pizza

It is believed that the first pizzas were not a culinary delight, but a kind of industrial waste. Italian bakers tested how hot the oven was by using thin flatbreads made from simple dough, and then gave them to the poor.

Later, the Italians began to prepare pizzas using three main ingredients: tomatoes, basil, mozzarella cheese, but over time a huge variety of pizza toppings appeared. They have also adapted to using completely different doughs: yeast, yeast-free, curd, puff pastry, unleavened and many others.

Modern housewives have gotten used to making pizza using almost everything that is in the refrigerator, but the taste of the pizza only benefits from this and you can please both yourself and your unexpected guests with such a dish.

How to make pizza dough at home

If you decide to make pizza at home, then first of all you need to decide what kind of dough you will use to prepare the pizza base. Because it is already known that almost any type of test can be used.

Recipes for preparing pizza dough with detailed instructions can be studied in detail on our website. Here you will find many options and you can choose the one that suits you best.

Yeast dough

Housewives often use yeast dough. However, in order to prepare tasty and proper yeast dough, it is important to know some features:

• There should not be too much yeast, as the dough will acquire a sour taste;
• Excess sugar and salt slow down the fermentation process and the dough does not rise;
• An insufficient amount of water or milk interferes with good fermentation and makes the products tough, while too much water causes the dough to spread out.

How to cook:

• Dilute 1 packet of yeast (dry) in 1/3 cup of warm water;
• Sift 2 cups of flour, add 2 tbsp. l. softened margarine, mix everything well;
• Add 1 egg, salt on the tip of a knife and 1 tbsp. l. sour cream;
• Then mix the flour mixture with the water-yeast mixture and knead the dough;
• Cover with a towel and leave the dough in a warm place to rise;
• You can knead the dough again before using it.

A more economical option is this:

• 2 tsp. pour dry yeast with warm water according to instructions;
• 400-450 g of flour in a heap;
• Add 1 tbsp. l. sugar and 1 chip. salt, 1 tbsp. l. olive oil;
• Mix with yeast;
• Knead the dough.

Yeast-free dough

• Mix 2 cups of flour with 1 tsp. salt;
• Mix 2 eggs with 1/2 cup warm milk;
• Add 1 tsp to milk. olive oil;
• Pour the milk mixture into the flour in small portions and knead the dough;
• If necessary, stir in flour until the dough becomes elastic;
• Wrap the dough in a damp towel;
• Let it sit for 15-20 minutes.

Unleavened dough

• 4 tbsp. mix flour with 1/2 tsp. soda;
• Add eggs to sour cream (12 tbsp), 2 tbsp. l. sugar, 1\2 tsp. salt and mix everything;
• Mix 200 g of softened butter (margarine) with sour cream;
• Add flour and quickly knead the dough.

You can use the following option:

• Beat 1 egg with 2 tsp. mayonnaise;
• Add 1 tbsp. l. sour cream, 1/3 tsp. salt, the same amount of sugar, mix;
• Pour in 1 glass of kefir and soda slaked with vinegar;
• Gradually add 7-8 tbsp. l. flour, kneading a thick dough;
• Leave the dough for 15 minutes and then knead it well;
• While rolling out the cakes, prick them with a fork.

Sour cream dough

• Mix 1.5 cups of flour with the same amount of sour cream;
• Add salt;
• Knead the elastic dough, adding flour if necessary;

You can use 2 cups of flour, 1 cup of sour cream and 200 g of butter. The resulting dough needs to be cooled.

Kefir dough

• Mix 2 cups of flour with 2 cups of kefir;
• Add 1 teaspoon of soda to kefir;
• Add 1 tsp there. salt and 3 eggs;
• Mix all;
• Pour the batter into the baking pan.

Shortbread dough

• Sift 1.5 cups of flour;
• Add 1 egg, 1 tsp. salt;
• Cut the butter and add to the flour, mixing everything;
• Knead the dough, adding water if necessary;
• Wrap in foil or paper and refrigerate for 1 hour.

Preparing pizza dough at home will not take you too much time if you follow all the rules and technologies. However, the homemade pizza you prepare will acquire exactly that unique and delicate taste that your family will remember for a long time. And believe me, they are unlikely to prefer store-bought pizza after they try your homemade pizza.

We learned how to make pizza dough at home. Now all that remains is to choose the appropriate option for yourself and bring it to life, giving yourself and your guests a lot of pleasure.