To bake a delicious Italian dish, you need to learn how to make correct dough for pizza at home. It will appeal to everyone, without exception, and the step-by-step yeast recipe with photos and videos will be understandable even for beginners.

Most pizza lovers readily agree on which is the tastiest her part is the flatbread. It conquers everyone with its softness, airy structure and crispy crust. However, it is not so easy to cook it at home, so many housewives try different variants recipes trying to achieve the desired result. It's actually quite easy to knead the right pizza dough if you follow a few tips.

How to make a yeast cake for a real Italian dish?

A good dough is kneaded from the following list of ingredients:

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

Preparation:

1. Yeast is diluted in water heated to 37–38 degrees. The liquid is set aside for 10 minutes until foam appears.
2. The flour is sifted into a convenient container, mixed with salt, and then formed into a hill with a small depression in the center - the yeast mixture is carefully poured into it.
3. The mass is carefully mixed with a fork. Then you need to knead it with your hands, picking up lumps from the walls of the dishes.
4. As soon as the mixture becomes homogeneous, it is poured into vegetable oil.
5. The workpiece must continue to knead for at least 10 minutes. The result should be not dry, slightly sticky, but smooth and soft dough.
6. The finished mass is rolled into a ball, covered and placed in a warm place for 30 minutes. During this time, it will become 2 times larger and even more airy.

Tip: to speed up the yeast fermentation process a little, you can add 1 tsp to warm water. sugar or honey.

Video

Step-by-step recipe for yeast-based filling

The following set of products has always been considered a classic option for pizza:

• 70-100 ml of tomato sauce;
• 100-150 g of hard cheese;
• 120-150 g salami;
• 10-15 pcs. pitted olives.

Dish formation method:

It is worth noting that a hot, slightly browned appetizer is sprinkled with 1 tbsp. l. olive oil to make it even tastier and softer.

These products will make 2 thin pizzas with a diameter of 28–31 cm or 1 large pizza baked on a standard-size baking sheet.

While mixing the base, most specialists adhere to the following rules:

• use only filtered or mineral water so that the dough does not turn out tough;
• to improve its structure, mix fine flour with ordinary flour (in a ratio of 1: 3);
• add to the mixture olive oil first spin to give elasticity to the mass.

Important: all ingredients must be added strictly according to the recipe, since a lack or excess of salt, oil, flour can negatively affect the quality of the dough.

And also do not be lazy in the cooking process - the dough is kneaded vigorously, stretched with your fingers and re-formed into a ball by hand. This saturates it with oxygen and makes it more porous.

The finished base should not tear when stretched. You need to do everything without unnecessary fuss and in a warm room.

Read also

How to roll out is the best way!

To make the most tasty base, usually the dough is divided into pieces and carefully rolled out. The result should be a layer 3–5 mm thick. But according to tradition, it is customary to stretch the cake with your hands so as not to damage its delicate structure. This method makes the base thinner in the middle and thicker at the edges. But inexperienced housewives and cooks can use the classic home method - roll out the mass with a rolling pin. You need to act as follows:

1. Sprinkle a little flour on the surface and place the dough on it.
2. The mass is pressed with a rolling pin in the middle and gently rolled to the edge.
3. The base is gradually given the shape of a circle with thick sides.
4. The resulting flatbread is transferred to a greased / parchment-lined form and spread with sauce according to the recipe.

Quick dough for pizza (several cooking methods)

The fastest pizza dough saves the housewife's time, makes it possible to make delicious thin pizza in a few minutes at home. The pizza is fast, on hastily, easily prepared from dry yeast dough, on a liquid basis, faster - on a regular yeast-free dough.

The thin pizza base consists of available products and ordinary liquid ingredients - water, milk, kefir, yogurt, mineral water, sour cream, mayonnaise. In addition to liquid, bulk components are added to the dough - flour, semolina, starch, soda, baking powder, or yeast with or without eggs, as well as salt, sugar, oil, according to the classic recipe of real Italian fast food.

Super quick dough is kneaded with yeast, liquid, which is used to make pizza in a pan, in a slow cooker or in an oven; the pizza is fast and tasty. No culinary experience is required for the batter, but the use of a ready-made filling with sausage, pickled cucumbers, fresh tomatoes, fried chicken or baked chicken meat.

Plain dough is made thick, pizza is made from hand-mixed dough fast food, with dry yeast, roll out fresh thin cakes, bake fluffy cakes for lovers of airy, soft baking.

Advice from the Miracle Chef. The dough will turn out to be less nutritious, thinner and crunchy if the liquid component for the base for pizza made from milk, mayonnaise, kefir or sour cream is diluted with plain water, mineral or carbonated, as well as using products with a reduced fat content.

How to quickly make pizza dough? It is more correct to knead with your hands, but to speed up the cooking process homemade pizza, cooks often use kitchen helpers - kneaders, harvesters - or buy ready dough at the grocery store.

We offer delicious homemade dough recipes with dry yeast and honey in 15 minutes, a base on sour cream and mayonnaise without yeast in 10 minutes and a quick yeast dough for pizza. Pizza is prepared with filling from minced meat, with shrimps, the fastest pizza in the oven or in a pan can be prepared at home for breakfast with sausage and cheese, or you can feed your family with a hearty and delicious dish at any time of the day.

Delicious dough for a quick pizza in 15 minutes

If you try, then in 15 minutes you can quickly knead the dough, it will take another 15 minutes to put the filling on the tortilla, place the crust with the filling in the preheated oven and bake a quick pizza. For the preparation of the usual open pie on classic test on water, it will take 3-4 times more time than from a quick dough with dry yeast and honey.

The speed of maturation of the dough in water without eggs is achieved by using an increased amount of dry yeast in comparison with classic composition for a thin base. When flour interacts with sweet honey and yeast, the dough, thanks to sugar and instant dry yeast, rises quickly, turns out to be soft and without eggs, obedient. The crust can be rolled out thinly, or a fluffy pizza can be made by rolling out the dough with a rolling pin or by stretching it with your hands on a baking sheet or mold.

Ingredients:

• wheat flour - 1 stack.
• honey - 1 tsp
• fast dry yeast - 1 tsp with top
• water - a third of a stack.
• vegetable oil - 2 tablespoons
• salt - a pinch

Preparation:

1. Pour warm water into a small bowl, add dry yeast and honey, stir the mixture.
2. Sift the flour into a separate bowl, make a depression in the flour.
3. Pour water with honey, oil into it, add salt.
4. Stir the ingredients and knead with your hands a soft dough that is pleasant to the touch. We leave the dough for 5 minutes in a warm place, you can place it in a preheated microwave.
5. After 5 minutes, the dough is ready for further cooking, you can form pizza cakes from it, put the filling and put in the oven for baking.

Almost instant pizza turns out to be quick and tasty, the accelerated 15 minute cooking does not adversely affect taste cakes.

Liquid dough for quick pizza with mayonnaise and sour cream

Liquid sour cream dough with mayonnaise without yeast, you do not need to knead with your hands; pizza on batter- one of the variations of the popular, but not quite real Italian dishes- instant pizzas. Maximum 10 minutes and the dough is ready.

Pizza batter with mayonnaise resembles jellied pie, semi-liquid dough, in thickness like pancakes, is poured onto a baking sheet or, after mixing the ingredients, is laid out in an even layer in a mold.

It is convenient, easy to prepare the dough, the ingredients - flour, chicken eggs, sour cream, mayonnaise, salt, soda - are mixed in one bowl with a spoon, yeast is not added, hands are not smeared with dough, the pizza is delicious; more often the recipe is used by housewives for baking open pizza in the oven, but is suitable for cooking in a pan.

Ingredients:

flour - 1 stack.

sour cream - 4 tablespoons

mayonnaise - 4 tablespoons

soda - 0.5 tsp.

egg - 2 pcs.

salt - a pinch.

Preparation:

1. Break the egg into the sour cream, add mayonnaise and mix with a fork.
2. Add salt and soda, mix again.
3. Gradually add the sifted flour and stir the dough with a spoon so that there are no lumps, the thickness should be the same as for pancakes.
4. Pour the dough in an even layer onto a greased baking sheet, level with a spoon or spatula.
5. The quick pizza dough with mayonnaise is ready. Apply tomato or white sauce to the surface of the base, lay out the filling and send the pizza to the oven for 25 minutes.

The base turns out to be not dry, not tough, but very tasty - a great way to make homemade pizza in a hurry without yeast.

Homemade quick pizza dough recipe

As you know, the Italian Naples is considered the birthplace of pizza, from this city the history of this hearty and delicious food; pizza at the beginning of its journey was baked in the form of an ordinary flatbread on hot coals. In modern Italian cafes and pizzerias, pizza is made in 10-15 minutes quickly and served hot.

Italian pizzaiolo dough is not rolled out with a rolling pin; a soft ball of dough is manually stretched over a baking sheet, turning it into a thin base. A small amount of filling is laid out on the cake, which does not interrupt the taste of the cake, but complements the dish, adding satiety to it.

Following the instructions of eminent Italian pizza masters, it is not difficult to make a quick yeast dough at home. To do this, you need to arm yourself with everything you need - choose a recipe for pizza dough and buy products that are so simple that, perhaps, in many homes, ingredients such as flour, yeast, water, salt and oil are constantly available.

Ingredients:

flour - 400 g

dry fast yeast - 5 g

water or milk - 1 stack.

egg - 2 pcs.

sugar - 1 tsp

salt - a pinch

olive oil - 2 tablespoons

Preparation:

1. Dry fast yeast they immediately begin to rise if warm milk, sugar and flour are added to them.
2. Pour half of the warmed milk into a bowl, add yeast, sugar and 2 tbsp. flour, mix slightly with a fork.
3. Break eggs into a separate bowl, pour salt, pour in butter and the rest of the milk, mix the ingredients.
4. We combine two liquid compositions together - yeast and egg-milk mass.
5. Gradually add the remaining sifted flour and knead the dough with your hands.
6. The dough should turn out to be soft, not sticking too much to your hands.
7. Divide the dough into several parts and roll it out with a rolling pin or stretch the shape thinly with your hands along the bottom.
8. For a thin crust, stretch the dough thinly - 1.5 cm thick, for a fluffy cake, the thickness should be higher.

From this amount of dough, 3-4 thin pizzas or 2-3 fluffy ones will turn out.

The fastest home-made pizza dough that tastes like classic Italian. With minimal effort with these recipes, it's easy to make a pizza at home in 10 minutes, meet in 15 minutes delicious pastries unexpected guests, pamper your family with homemade food, delicious as in a pizzeria.

Bon Appetit!

Contact with all important questions

Honestly, I did not understand the chips.
The pizza dough is made by default in 10 minutes. This is not a pie dough that should "fit". Knead, twisted balls. It has stood for 5 minutes and you can roll it into pancakes and put the filling.
The elasticity of the dough depends on the amount / ratio of ingredients. And also from how much it stood outside the refrigerator after kneading. And the more yeast, the faster the dough becomes unusable, as well as bubbles when baking. If, of course, do it right away, then this is not very noticeable. But when you work a lot with the dough, especially with yeast, you notice the amount of yeast by the smell and this is not very good when there are a lot of fungi in the dough. Everything should be in moderation. The dough can be fluffy with yeast and tear when rolled (stretched), or very tight from insufficient or over-kneading or very little yeast. Any, I repeat any, dough has its own exact recipe (layout) and when we try to speed up something, or increase the portions, or use some non-original approaches to cooking, then the output usually gets either a temporarily good appearance of the dish or consistency , anyway we get absolutely g-but. This, of course, does not always happen and there are exceptions to the rule.

The pizza dough is not made for 10 minutes, but in the region of two days, and it is not rolled out, but strictly stretched by hand. The rest I see no reason to comment.

Two days…. HM. Maybe there is a recipe for making the dough for a week. But I have been working in production as a chef for over 20 years. I have been making the dough for 10 years. And I do it in 15 minutes maximum.
Trained both in Spain and Italy. Nobody makes dough for two days. In two days it will become unusable.
What about "rolling", "stretching", "pulling", everyone calls it differently. It is clear that they do not "roll" it with a rolling pin, although in many restaurants they do it with a rolling pin and in Italy itself in some establishments. Don't argue Alexey. Go to any pizzeria and ask how long it takes to make the dough.

And in the video ... ... pizza maker ....))) Did he forget to clean the stones? When the pizza is lifted with a shovel, you can see the burnt bottom, or it is stained with burnt flour left over from previous orders. In a normal establishment, this will not be served. I just mean that your Neapolitan master is not a master at all.
P / S “dough for two days”…. - I was crying.

Believe it or not, Roman, literally two weeks ago I talked with the chef of a pizzeria that has recently opened in our country, where the Neapolitan dough recipe is taken as a basis. And here is what they write on the website of another pizzeria, the creators of which, before opening it, went to Naples for an internship: Before using the dough, we hold it for at least 24 hours. During this time, difficult chemical processes: enzymes break down proteins and starch, and carbon dioxide released during fermentation loosens the dough.
Well, the fact that pizza is not made right everywhere in Italy - so you didn't surprise me at all. So cry, Roman, cry, as I cry over the skill level of many of our cooks.

> But I've been working as a production chef for over 20 years. I have been making the dough for 10 years. And I do it in 15 minutes maximum.

do you work in the canteen? And you have not bothered to understand the processes taking place in it for 10 years of making the dough? cold fermentation - no, have you heard?

Quite right!
"Real" pizza - ALWAYS on FERMENTED dough. That is, on a daily basis. At least 12 hours of fermentation. Fornaccia is SOMETIMES on unfermented dough, and ciabatta on heavily fermented dough.

Hazalup ... Not in the dining room. And in premium restaurants. Staff dining room for 400 people, supervised when he worked as a chef in the casino (when they still existed). In addition to the dining room, the casino had: 5 bars, one on each floor, each with its own menu, Buffet(updated according to the assortment, three times a day), a restaurant for 300 seats, banqueting hall(banquets every day with their own separate menu). Night disco with sushi bar and pizza…. This is just one place…. Still count? And what do you have against canteens? A friend works as a chef in the canteen of the Ministry of Internal Affairs, feeds Kolokoltsev and other ministers. Don't bite here. Break off your teeth.
And what do you mean by the definition of "REAL PIZZA" ??? That is, pizza made according to other recipes is not real? Is it artificial? Who determined which pizza is more correct? Are you? You are funny to God Hazalup.
In my first post about leash pizza, I made it clear that the pizza recipe in 10 minutes is not unique. And where does the ciabatta? We're talking about pizza, not bread.

Hazalup and Somewho's answer above.

Not all housewives can cook delicious, real pizza at home. To many, this task seems very difficult and almost impossible.

You can make pizza dough like in a pizzeria using several, different recipes that use different ingredients, on which the taste of the dish and the thickness of the base depend. Experimenting with different fillings and all kinds of variations of blanks, you can cook a very tasty and original dish at home.

Classic recipe

Prepare the dough correctly according to classic recipe not as difficult as it seems at first glance. This is a fairly simple recipe that is almost impossible to spoil with anything. Even a novice hostess can deal with all the intricacies of the cooking process.

The process of making pizza dough according to the classic recipe will not take very much time and effort. To do this, you need to perform just a few steps.

1. Thoroughly mix dry yeast with flour, add olive oil, water to the mixture and knead a tender, but elastic dough that should not stick to your hands;
2. After that, place it in a container, cover with cling film and put in a warm place so that it rises. This process will take approximately 30 minutes to an hour;
3. Knead well-fitting dough, divide into three parts and roll out with a rolling pin or stretch with your hands. It should make three pizza bases with a diameter of 32-34 centimeters.

You can put various fillings on the prepared bases and please your family and friends with pizzas with different tastes, they will be no worse than in a restaurant.

Thin dough for Italian pizza like in a pizzeria

Many chefs know that in order to make a delicious and real pizza, you must first of all cook good dough... Real pizza, like in Italy, is made on a very thin dough and baked at a very high temperature.

Ingredients:

• sugar - 2 tablespoons;
• water - 600 ml;
• flour - 1 kg;
• dry yeast - 15 grams or 50 grams fresh;
• salt - 20 grams;
• olive oil - 6 tablespoons.

Cooking time: 1-1.5 hours.

Caloric content: 260 kcal per 100 grams of workpiece.

Cooking thin dough like in a pizzeria does not take very much time and effort:

1. Heat the water so that it is warm, 35-38 degrees and divide into two parts. Pour some of the water into a container, add yeast, sugar and mix well. Add salt to the second part and stir until it is completely dissolved;
2. Sift the flour with a sieve into a deep plate, make a hole in the center and add water with salt and yeast, olive oil. Gently mix everything, first with a spoon, and then with your hands for 10 minutes, until the mass begins to lag behind your fingers;
3. Sprinkle a large container with a small amount of flour, put the mass there, cover it with a waffle towel and leave in a warm place for 60-90 minutes;
4. Knead the risen dough again well, divide into 4 parts and roll out into a thin layer. You should get 4 round bases with a diameter of 30 centimeters;
5. Put the sauce and your favorite fillings on the bases, bake the dough at a temperature of 200-300 degrees, so that in the heat it does not have time to rise very much.

The pizza prepared according to this recipe will delight you with its exquisite and delicate taste... The bases will be thin and crispy, and if you put good filling then the pizza will be juicy. This dish is sure to please all family members and guests.

Yeast dough for pizza with milk

The pizza dough can be prepared according to different recipes and use the foods that are in the refrigerator. Usually, the base for this dish is made on water, but you can also make it on milk, so that the dough turns out to be moderately thin, fluffy and tasty.

Ingredients:

• 1 kilogram of flour;
• olive oil - 4 tablespoons;
• warm milk - 400 ml;
• eggs - 4 pieces;
• sugar - 2 teaspoons;
• 10 grams of dry yeast;
• salt - 1 teaspoon.

Cooking time: 80 minutes.

Caloric content: 271 kcal per 100 grams of dough.

It is very quick and easy to prepare butter yeast dough for thin pizza like in a pizzeria:

Cooking thin pizza like in a pizzeria is a real art, but if you wish, you can always learn how to cook delicious and homemade food. Using these simple recipes, you can prepare very thin bases for the future dish.

In order for the pizza to remain thin after cooking, the blanks need to be rolled out very thinly, 1.5-2.5 millimeters thick and baked at a temperature of 200-300 degrees.

You can also use one little secret when preparing this delicious dish. Thin dough at home it will turn out if two baking sheets are preheated on the upper and lower shelf.

The lower baking sheet will collect all the heat and give it to the upper one, on which the blank with the filling will lie. Pizza, with this simple secret, will bake much faster and stay thin.

Having spent a little effort, each housewife will be able to delight her family and friends with thin pizzas with fillings for every taste. As a filling, you can safely use everything that is in the refrigerator: sausage, meat, onions, bell pepper, tomatoes, anchovies, different types of cheeses, mushrooms, pickled cucumbers, canned corn.

By experimenting and imagining, you can create a real culinary masterpiece.

Everyone knows that home-made pizza tastes much better than purchased pizza. Especially if all its components are: dough, and - do it yourself. Today we will show you how to make a simple pizza dough.

Simple Yeastless Pizza Dough

Ingredients:

• egg - 2 pcs.;
• flour - 2 tbsp.;
• butter - 1 tsp;
• milk - 140 ml;
• salt - a pinch.

Preparation

Break the chicken eggs into a bowl with high walls and beat them with a mixer. Then pour warm milk and olive oil into them. Sift the flour separately, and then gradually introduce the egg mixture into it, in small portions. Knead the dough for about 10 minutes. Next, we form a ball out of it and transfer it to a greased bowl. We leave to rest for 15 minutes. That's it, after the time has passed, the quick and easy pizza dough is ready!

Simple pizza dough on water

Ingredients:

• flour - 2 tbsp.;
• filtered water - 0.5 tbsp.;
• vegetable oil - 2 tbsp. spoons;
• egg - 2 pcs.;
• salt.

Preparation

Sift flour and salt into a bowl, and beat eggs with a mixer in another bowl. Then pour in filtered water and vegetable oil. The resulting mixture is gradually introduced into the flour, stirring constantly. Then knead the mass thoroughly, adding a little flour if necessary. Next, put it in a bowl, cover with a clean towel and leave for 30 minutes. When the time is up, roll out the finished dough with a rolling pin, transfer it to a greased baking sheet and fill it with any filling to your taste.

Simple and tasty pizza dough with mayonnaise

Ingredients:

• kefir 3.2% - 0.5 l;
• fine sugar - 1 tbsp. spoon;
• lean mayonnaise - 2 tbsp. spoons;
• flour - 3 tbsp.;
• egg - 2 pcs.;
• baking soda - 1 tsp;
• fine salt - a pinch.

Preparation

In a small bowl, mix soda with kefir, put mayonnaise, add salt, sugar and add eggs beaten with a whisk. Knead everything thoroughly until smooth. Next, add flour in small portions and knead the dough. It should turn out to be soft, plastic and in density resemble thick rustic sour cream. Then we coat the baking sheet with oil, lay out the dough, level and fill with any filling to your taste.

Simple kefir pizza dough

Ingredients:

• kefir 3.2% - 1 tbsp.;
• flour - 350 g;
• baking soda - a pinch;
• fine salt - to taste;
• egg - 2 pcs.;
• butter - 50 g.

Preparation

Chicken eggs beat with a mixer with a pinch of salt, until an airy foam is formed. Throw a pinch of soda into kefir, previously extinguished with table vinegar. Melt the butter, cool a little and add to the kefir. After that, we combine it with the eggs and gradually add the sifted flour. Gently mix everything until a homogeneous consistency is obtained. As a result, you should have a dough, about the same as for pancakes - dense enough, but not so thick that you can roll it out with a rolling pin.

Ingredients:

Preparation

We heat the water to a lukewarm state, put fresh yeast in it and put the mixture in a warm place for 10 minutes. Next, pour in vegetable oil, stir with a spoon and pour everything into flour sifted with a slide. Knead a simple pizza dough, wrap it in foil and leave it warm for about 30 minutes. During this time, it will rise well for you and will approximately double in volume. Next, roll it out on the kitchen table and move on to preparing the filling.