Pizza is one of the most beloved dishes of both children and adults. You can buy ready-made pizza in the store or order it at home. And you can bake it at home, spending a little time. If desired, the whole family can be connected to the process.

There are fairly simple pizza recipes that do not require large financial costs. How successful the pizza will turn out will depend not only on the filling, but also on the dough, which is the main component of the dish. Therefore, special attention should be paid to the preparation of the dough. How to make pizza dough quick and tasty, we will consider in this article.

Classic Pizza Yeast Dough

To prepare the dough, stir 8 grams of dry yeast and 5 grams of granulated sugar in 100 grams of preheated water. Mix well. Place this mixture for 15-20 minutes in heat until bubbles appear. Pour 250 grams of warm water into a suitable dish, ready mix with diluted yeast and 35 grams of olive oil. Add 10 grams of salt and 5 grams of granulated sugar, mix everything thoroughly until the sand and salt are completely dissolved. The next step will be the slow addition of 450 grams of premium flour to the resulting mixture, with constant mixing. Then leave the dough covered with a cotton cloth warm. The dough, after it comes up, is squeezed several times. After it, you can spread it on a baking sheet, fill it with filling and send it to the oven.

A simple recipe for water dough

A very quick and easy quick test recipe:

  1. In a container with 300 grams of pre-sifted wheat flour, add 10 grams of salt and 50 grams of olive oil, mix everything.
  2. Start kneading the dough, slowly adding 200 grams of water. For this option, you can replace regular mineral water. Knead the dough until it sticks to your hands.
  3. After that, he needs to "rest" for about half an hour. Pre-cover the container with the finished mass with a cotton cloth or napkin, and place in heat.
  4. Before rolling, knead the dough.

On a note. The dough for pizza without yeast is not so magnificent, but for lovers of simple basics this recipe is just right.

Thin crust for Italian pizza

Real Italian pizza is cooked on a thin round base:

  1. This recipe requires 200 grams of water. Pour half the water pre-heated to 35 ° into the tank. Pour 7-8 grams of high-speed yeast and 25 grams of granulated sugar there, mixing everything thoroughly.
  2. Pour 10 grams of salt into the rest of the water and mix well to completely dissolve the component.
  3. Sift 500 grams of premium wheat flour into a large pot. Slowly pour the liquid with yeast, salt water and 50 grams of olive oil into the flour. At the same time, it is necessary to pour it into a recess previously made in flour. Knead first with a wooden spatula, grabbing flour around the center, and then with your hands for 10-15 minutes. As a result, the dough should not stick to the palms.
  4. Place the prepared mass in a deep pan sprinkled with flour. Put in heat for 1.5 hours, covered with a cotton towel. After the dough rises, it must be kneaded and divided into parts.
  5. Roll out a thin layer from each part, onto which to lay the filling. The dough prepared according to this recipe, wrapped in a cling film, can be stored in the refrigerator for up to three days.

On a note. The filling of Italian pizza necessarily contains tomatoes, sliced ​​in thin slices.

Kefir recipe

 

To prepare the dough you need to combine 350 grams of kefir with 8 grams of soda, slaked with vinegar, mix thoroughly. Beat 3 eggs with 20 grams of salt, then mix well with kefir. Next, gradually add 500 grams of flour to the resulting mixture without stopping kneading. Then add 60 grams of melted butter. The dough according to this recipe turns out to be soft. And the preparation of the base will take no more than 15 minutes. The dish in question goes well with hearty chicken stuffing and a mixture of various cheeses.

Crispy Pizza Dough with Dry Yeast

For those who like pizza with a crispy crust, the following method of making dough is suitable, for which the following ingredients are needed:

  • 125 grams of water, preheated;
  • 10 grams of granulated sugar;
  • 5 grams - dry yeast;
  • 2 eggs;
  • 500 grams of wheat flour;
  • 125 grams of softened margarine;
  • 85 grams of sour cream;
  • 5 grams of salt.

Stir in water, sugar and yeast. Put the resulting mixture into heat for several minutes. Beat one egg. Sift the flour and add the prepared amount of margarine to it. Chop with a knife until small pieces are obtained. In the resulting mass, form a depression, pour one beaten egg into it, then add sour cream, salt, pour the mixture with yeast. Knead the dough. Knead is necessary until it ceases to stick to the hands. Covered with natural fabric dough, you need to stand for about 30 minutes in the heat, after which it is ready for baking.

Thick crust

 

To make the base for pizza thick and magnificent, the recipe for a sponge dough will do. First you need to cook 200 grams of warm milk and pour 10 grams of dry yeast into it, stir everything. Place the mixture in heat so that the yeast rises. Next, mix two eggs with rising yeast, previously beaten with 10 grams of salt. In the resulting mixture, gradually pour 500 grams of wheat flour, carefully kneading the dough. Add sugar to taste.As soon as the dough is ready it should be put in a warm place for about an hour and a half. After add the filling to your liking and send to bake.

On a note. The dough can be prepared in advance and stored in the freezer, divided into portions or frozen in the form of bases.

Puff yeast dough: quick and tasty

In 70 grams of warm water, dilute 5 grams of dry yeast with 15 grams of granulated sugar. Stir and place for half an hour in heat until bubbles appear. Then add 100 grams of milk and one egg there, not whipping, but mixing well. In a pre-sifted flour in a mass of 600 grams add 25 grams of sand, 5 grams of baking powder, 15 grams of salt, mix. Prepare 250 grams of butter. Softened, but always cold oil cut into small pieces, without touching it with your hands. Roll the butter slices in flour. Mix flour and butter and add the mixture with yeast. Stir gently for three minutes to maintain lamination. Form a ball from the resulting dough, wrap it with cling film and place in the cold for one and a half to two hours, after which the dough can be used to bake pizza.

Useful tips from experienced chefs

Experienced chefs share a few tips to consider when preparing any dough:

  • At the beginning of the work, you need to wipe your palms with olive or sunflower oil. This will help avoid sticking the dough to your hands.
  • So that the dough does not stick to the walls of the container, it must first be doused with cold water, and then hot.
  • Yeast pizza dough should “rest” for about an hour before it goes into the oven.
  • It is better to knead the dough twice and only then put it on a baking sheet.
  • To make the dough rise better and faster, you can cover it with cling film or a damp cotton cloth.
  • Roll out the dough always on the surface with dusted flour.
  • The dough is considered ready to eat if the crust easily separates from the pan.
  • Before placing the dough on it, grease the baking sheet and sprinkle with flour.

In any case, the hostess does not require professional skills, the desire to cook delicious pizza, patience and perseverance is quite enough. Most products will always be found in the kitchen with a lover of home cooking. It remains only to make the filling - and in no more than an hour it will be possible to set the table.

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