Pizza dough recipes and simple pizza cooking ideas

Pizza is an amazing dish! Weekdays, weekends, holidays - it doesn’t matter, this is one of those delicacies that is always eaten to the last crumb. We can say that it is beyond reasons and events. There are doubts that homemade pizza recipes are not easy to master. But everything is much simpler than it seems.

Few people know that the genuine interest of tourists in Naples was once promoted by the irreversible desire to try the still popular dish - pizza. The phenomenon of a simple flatbread made with flour and water with a variety of fillings knew no bounds! Since the chef baked the first pizza in Naples in 1889 in honor of Queen Margherita , everyone has been eager to try a new unusual dish! Thus, at the royal instigation, Naples turned into the gastronomic capital of the state. Enterprising citizens, sensing the success of the culinary trend, gradually opened their pizzerias throughout Italy . At the end of 1940, the love for pizza reached the United States! At that time, Chicago and New York were leaders in the list of centers with the largest number of Italian immigrants in the United States, and of course this political situation led to the interpenetration of cultures and many traditions.

The secrets of making pizza are still passed down from generation to generation. But what is special about this dish? Thin, tender dough, savory filling, bright taste of vegetables and an equally rich sweet and spicy sauce - this combination can hardly be called imperfect. And the stretching web of cheese makes the heart of not only a discerning gourmet flutter.

A party, a picnic, holidays or just a desire to please your loved ones with a delicious dinner are just a few of the reasons to make pizza. Pizza dough can be: with kefir, with yeast, without yeast, with milk, sour cream - you can choose any option, and we will tell you how to prepare it!

Secrets that will help you make the same pizza dough at home as in a pizzeria

1. If a recipe uses yeast (whether dry or live), it must be fresh, otherwise the dough will not work and will turn out tough. To check the quality of yeast, they are diluted in warm water and wait until the fermentation process begins, and only then they are added to flour.
2. Flour for an ideal pizza should be “strong” - with a high protein content - more than 12 g.
3. In many pizzerias, the dough is subjected to the so-called. cold fermentation. After rising at room temperature, balls are formed from it (blanks for future pizzas), placed in special trays and placed in the refrigerator for 12-48 hours. After “resting” in the cold, the dough will become airy, a chic gluten network will appear in the cut of the balls, due to which the pizza will be soft and light, like a feather. This procedure can be easily repeated at home.
4. You can add herbs to the dough to make it more flavorful.
5. When kneading, it is better to use olive oil, or, in extreme cases, refined sunflower oil.
6. It is recommended to bake pizza at maximum temperature - then the dough will not dry out, it will turn out crispy on the outside and soft on the inside.
7. If you are preparing yeast pizza, it is better not to roll out the dough with a rolling pin, but to carefully stretch it into a circle with your hands so as not to destroy the gluten network.
8. To keep the cheese sticky, it is better to pour it onto the pizza shortly before the end of cooking.

Thin dough without yeast is an excellent option for pizza with your favorite toppings

Ingredients:

• warm water (40-50 degrees) - 200 ml;
• baking powder - 0.5 tsp;
• flour - 2.5 cups;
• vegetable oil - 20 g;
• salt - a pinch;
• semolina - 3-4 pinches.

Cooking process:

1. Pour salt into warm water, pour in oil, stir.
2. Add sifted flour with baking powder. Knead by hand (10 minutes) or using a dough machine (2 minutes) into a fairly dense but elastic dough.
3. Gather the dough into a ball and leave it under a damp towel to mature for a few minutes.
4. This amount of unleavened dough will make 2 fairly large pizzas. Some can be frozen, and some can be used immediately.
5. Roll out half the dough on a floured surface. When the layer is thin enough, sweep the rest of the flour off the table and sprinkle it evenly with semolina. Run a rolling pin over the cake, turn it over and roll it again on the other side.
6. After this, you can place the dough on a baking sheet lined with parchment, distribute the sauce, toppings, cheese and bake the pizza. The approximate cooking time for pizza is 5-7 minutes at 220 degrees.

Homemade recipe in a frying pan

This recipe will come in handy if guests are already on the doorstep and you want to please them with something tasty. Pan pizza is easy to prepare, and all the necessary ingredients can be found in any refrigerator. The main difference from other recipes is that the dough should be quite liquid. Adding yeast is not required.

You will need the following:

• one glass of kefir;
• 7-8 tablespoons of flour;
• one medium-sized chicken egg;
• salt;
• baking soda (half a teaspoon);
• olive, corn or any other vegetable oil.

For filling:

• ketchup;
• sausage, frankfurters, ham;
• tomatoes;
• hard cheese (for sprinkling).

How to cook:

1. It is better to prepare the ingredients for the filling in advance, since the process of preparing the crust takes a minimum of time. Finely chop the sausage, sausages and ham. Cut the tomatoes into thin rings.
2. Beat one egg with salt, pour in kefir, add soda, vegetable oil and flour. Mix the resulting mass well. Make sure that there are no lumps left. The consistency of the dough will be like thick porridge.
3. Pour the mixture into a pre-greased frying pan and cover with a lid. Fry the crust until golden brown. Turn over and fry for a few more minutes.
4. We spread the filling, chopped tomatoes, and sprinkle grated cheese on top. Cover with a lid, and in 5 minutes the homemade miracle pizza is ready.

Soft kefir dough for making quick pies and pizza

What we need:

• kefir (there are no restrictions on fat content and freshness, you can even take sour) – 1 cup;
• flour - 2 cups;
• eggs (1st category) – 2 pcs.;
• salt, sugar, soda - 0.5 tsp each;
• filling - at your discretion.

Cooking method:

1. Beat the eggs into a deep container, add salt and sugar. Beat with a whisk until light foam.
2. Add kefir. It is better to take it out of the refrigerator in advance so that it warms up to room temperature - the dough will be ready faster. Mix the contents of the bowl.
3. Add flour in parts (sift first).
4. At the very end, add soda. Stir well. This dough will not be similar to a classic pizza base; in consistency it will be closer to pancakes, but somewhat thicker. Cover the bowl with a cloth and set aside for now. It will take 10-15 minutes to fully ripen. The soda will react with kefir, and the mass will become more airy.
5. You will just have a “window” for preparing the filling. When everything is ready, grease the baking dish with butter and spread the dough thinly (or thickly, as you like) over it. The thickness of the crust should be no thicker than 0.7-1 cm. Then everything is according to the standard: grease with sauce, lay out the filling, sprinkle with cheese.

Bake the pizza at 180-200 degrees for 15-20 minutes. It cooks quite quickly, turns out soft, incredibly tasty and tender.

A recipe for delicious oven-baked pizza at home. Preparing the dough with kefir

You should definitely make pizza with this delicious airy dough. It won't taste the same as pie crust. Its main feature is the speed of preparation and piquant taste. You can brush the dough with the sauce before baking to create a beautiful golden crust. It goes great with chicken or ham filling, champignons and small gherkins. In this case, it is necessary to double the amount of cheese and sprinkle it on top. We offer an excellent recipe for pizza dough with kefir and a delicious sauce option.

Ingredients:

• Flour - 270 gr
• Small eggs - 2 pcs.
• Kefir – 200 gr
• Butter - 30 g
• Baking soda - 1/4 tsp.
• Salt - 1/4 tsp.
• Vinegar - 0.5 tsp

For the sauce:

• Tomato paste - 2 tbsp
• Olive oil - 0.5 tsp
• Garlic - 1 clove
• Basil - 3 sprigs

Filling:

• Canned corn
• Fresh basil
• Cherry – 100 gr
• Olives in oil - 5-6 pcs.
• Parmesan - 80-90 gr.

Cooking method:

1. Beat the eggs with a mixer and salt at high speed. Quench the soda with vinegar and mix with kefir using a mixer.
2. Combine these two compositions, mix with a spoon, getting rid of lumps. The better you do this, the tastier your dish will be.
3. Continuing, gradually add the remaining ingredient into the bowl (the oil will come in handy later).
4. When you have achieved a homogeneous texture, pour in the melted butter. If it turns out liquid, add flour.
5. Next step: put it in a mold greased with sunflower oil and distribute it.
6. Preheat the oven.
7. Meanwhile, add tomato paste and olive oil into a blender bowl.
8. Grate the garlic. The basil must be washed, dried on a paper towel and finely chopped.
9. We also place these ingredients in a bowl and puree.
10. Cover the pizza with sauce and sprinkle with piquant grated cheese. For a richer taste, use two types.
11. Distribute the filling, there should not be a lot of it. Place the pizza in the oven for 30-35 minutes. Indicators depend on the characteristics of the technology.

Olive oil pizza base - great recipe with dry yeast

What ingredients will you need:

• yeast (dry, which is “instant”, “fast-acting”) – 5 g*;
• flour (preferably “strong”, with a protein content of more than 11 g) – 450 g;
• water (slightly warmed up, but not hot) – 250 g;
• salt – 14 g;
• olive oil – 2 tbsp. l.

* Instead of quick (granulated) yeast, you can use pressed yeast (which is “live”, “wet”). In this case, you will need 12-15 g of them, depending on their quality and freshness.

How to cook:

1. Sift the flour into a large deep bowl, add instant yeast and salt.

   If you prefer live yeast, the dough will need to be prepared a little differently. First you need to dissolve salt in water, add a third of flour, mix. Grind the yeast between your palms and place in a bowl. After mixing, gradually add the rest of the flour and butter.

2. Pour in olive oil.

3. Add warm water (slightly warmer than room temperature).

4. Knead the dough by hand or using a dough mixer with a hook attachment (knead at medium speed, not high!). The mass should be elastic and smooth, with a fairly dense texture.

5. This is roughly what the dough will look like when cut.

6. Divide the dough into 4 parts. Form each into a ball, tucking the uneven edges toward the center.

7. Place the balls on a board or tray, cover with a damp cloth or cling film and leave for 2 hours at room temperature. During this time, the dough will slightly increase in volume.

8. After this, put the balls in the refrigerator for cold fermentation for 12 hours, or even for a day. This is how the finished dough is stored before baking in good pizzerias. After “resting” in the cold, it will become airy, and a chic gluten network will appear in the cut of the balls, due to which the pizza will be soft and light, like a feather. Until the moment of photographing, only 2 pieces “survived” for me. See how they've grown?

   Now you can place the ball on a table sprinkled with flour and, rotating it with one hand, gradually stretch it with the other to the desired diameter.

   It is highly undesirable to use a rolling pin - it will destroy the entire air structure.

   Grease the rolled out dough with sauce and fill with filling. It is recommended to bake at the highest temperature that your oven can produce. It is better to sprinkle cheese on the pizza closer to the end of baking - this way it will remain sticky.

Please note that high heat cooks pizza quickly , especially if it is rolled out super thin. 7-10 minutes is enough, so don’t go too far from the oven.

The remaining preparations can be stored in the refrigerator for up to 2-3 days and baked pizza as needed. This dough can also be frozen.

Calorie content of thin crust pizza

The calorie content and nutritional value of thin crust pizza is calculated per 100 grams of the finished dish, which includes: flour, yeast, cheese, smoked sausage.

The table shows approximate values. The BJU of a dish can vary significantly depending on the additional ingredients used.

Squirrels	Fats	Carbohydrates	Calories
11 gr.	12 gr.	17 gr.	220 kcal.

Italian dough recipe for baking homemade pizza in the oven

Compound:

• wet yeast – 20 g;
• water – 250 ml (1 cup);
• refined oil (preferably olive) – 1 tbsp. l.;
• high-grade flour - 2 cups. (approximately 300-320 g).

Correct cooking order:

1. Crumble the yeast and pour warm water over it. Stir (you can directly with your hands or with a whisk - whichever is more convenient), leave on the table for 10 minutes. This way we will check their quality and at the same time help you wake up.
2. Then pour oil into the yeast mixture and stir.
3. Sift the flour into a bowl, pour in the yeast and butter.
4. Knead a dough that is fairly stiff but soft to the touch. Cover it with a damp kitchen towel to prevent the top from drying out and wait until it has approximately doubled in size. Usually this takes no more than 30-40 minutes.
5. Once the dough has risen, you can preheat the oven and prepare the pizza toppings.

Pizza made from yeast-free dough on water rolls out very thinly and easily

Have to take:

• water or brine (marinade) from canned cucumbers/tomatoes – 0.5 cup;
• flour (premium grade) – about 1.5 cups;
• deodorized oil – 2 tbsp. l.;
• baking powder - a small pinch.

Cooking plan step by step:

1. Pour the marinade into a large bowl, filtering it to remove any spices and pieces of vegetables. Add vegetable oil to it and mix with a fork/whisk.
2. Separately, mix flour with baking powder and sift through a fine sieve. If you use brine, you can use baking soda rather than baking powder.
3. Pour the brine into the flour. Gradually knead with your hands into an obedient, plastic dough.
   

   The properties of flour may vary from manufacturer to manufacturer. Therefore, if the mass turns out to be too sticky, add a little more flour, but no more than 2-3 tbsp. l., so that the pizza does not turn out hard and clogged.

4. The dough is ready. In the meantime, you will be preparing the filling, it will have time to reach its condition.

Try pizza dough with milk, it turns out very tender

Ingredients:

• cow's milk – 250 ml;
• vegetable oil (deodorized) – 45 ml;
• wheat flour – 425-450 g;
• instant yeast (dry) – 1.5 tsp;
• table salt – 1.5 tsp;
• granulated sugar – 1.5 tbsp. l.;
• dried Provencal (Italian, Mediterranean - whatever they are) herbs - 0.75 tsp.

Step-by-step instructions:

1. Sift the flour into a wide bowl with sides. Add yeast (the package must indicate that it is fast-acting, otherwise you will need to make a dough first) and aromatic herbs. Mix everything.
2. Pour heated milk, butter into a separate bowl, add granulated sugar and salt. Stir.
3. Gradually pour the liquid ingredients into the dry ingredients, stirring at the same time with a spoon. Knead a smooth, fairly dense dough (by hand, in a bread machine or using a mixer with a hook attachment).
   

   If you knead by hand, the kneading should last about 10-15 minutes. It is also undesirable to knead for too long; the dough will begin to tear and lose its smooth texture.

4. Gather the dough into a ball, place under film and leave to rise for about 1 hour.
5. After 60 minutes, you can start shaping and baking the pizza. From this amount of dough you will get 4 thin cakes with a diameter of 25 cm. Use the filling you like. Baking temperature – 220-240 degrees.

Compound

• wheat or rye flour - 2 heaped glasses;
• kefir with a fat content above 1% - 1 glass (200-250 ml);
• 2 medium chicken eggs;
• vegetable oil – 1 tablespoon;
• granulated sugar – 1 teaspoon;
• salt – 1/2 teaspoon;
• baking soda - 1/3 teaspoon.

For filling:

• tomato paste (ketchup) and mayonnaise for greasing the crust;
• finely chopped sausages (sausage, sausage, ham);
• grated cheese (mozzarella).

A quick recipe for making pizza in a frying pan without eggs

Required:

• mayonnaise, sour cream - 5 tbsp. l.;
• salt - a pinch, spices - to taste;
• vegetable oil - 1 tsp. (for greasing the frying pan);
• flour - 10-12 tbsp. l.;
• potato (corn) starch - 1 tbsp. l.;
• vegetable oil (for greasing the frying pan);
• sauce and filling - to choose from.

Step by step recipe:

1. In a deep container, mix mayonnaise with sour cream, spices and salt, beat with a whisk until smooth.
2. Gradually add sifted flour and starch, immediately mixing the added portion with the mayonnaise mixture.
3. Pour the resulting batter into a well-heated frying pan, greased with oil. The larger the diameter of the pan, the thinner the pizza will be. Cover with a lid and cook over low heat for 2-3 minutes.
4. After this, brush the base with sauce and sprinkle with filling. Close the pan again and bake the pizza for another 5-7 minutes, until fully cooked. Really delicious, just the perfect breakfast food.

Thin pizza. Dough recipe without yeast

Pizza dough without yeast turns out completely tasteless! You should not take such reviews into account. You can see for yourself why many chefs have long ago refuted it by preparing pizza like in a pizzeria using this recipe. The base will turn out tasty and thin. In addition, using yeast-free dough, the first pizzas were prepared in Italy.

Ingredients:

• Cherry tomatoes - 5-6 pcs.
• Cheese - 100 gr
• Small red onion - ¼ pc.
• Mozzarella – 100 gr
• Greens - to taste

For the sauce:

• Curry sauce - 1 tbsp
• Tomato paste - 3 tbsp
• Garlic - 2 cloves
• Ground black pepper - a pinch

For dough without yeast:

• Flour - 370 gr.
• Water – 150 ml
• Soda - ⅓ tsp
• Sugar - 0.5 tbsp
• Salt – ¼ tsp

How to make thin pizza:

1. Combine baking soda with salt and sugar in a large container, add sifted flour and mix very thoroughly.
2. Gradually add water to the mixture, stirring gently. There should be no lumps. If you want to get a more delicate taste of the base, dip a melted piece of butter into the mixture or pour in 1 teaspoon of vegetable oil. Leave the dough to rest for 10 minutes.
3. Next, pour a little flour onto the table and begin to knead the elastic dough with your hands.
4. Roll out into a large flat cake and place on a baking sheet greased with vegetable fat and lightly sprinkled with flour. Since the base is quite thin, this trick will save it from burning and dryness.
5. In a bowl, combine all liquid ingredients and chopped garlic until smooth. Grease the base with sauce.
6. Preheat the oven.
7. Meanwhile, cut the tomatoes into slices and chop the onion very finely.
8. Grate the hard cheese on a coarse grater, cut the mozzarella into cubes.
9. The ingredients for the filling, everything except mozzarella and herbs, are beautifully placed on the sauce. Place the pan in the oven for 20 minutes.
10. 3 minutes before the end of cooking, add mozzarella to the filling so that it melts slightly.
11. Decorate the finished dish with herbs. Bon appetit!

Thin pizza dough in a bread machine - prepared with fast-acting yeast

To prepare you will need:

• water – 230 ml (1 measuring cup that comes with the device);
• wheat flour, premium grade – 3 measuring cups (about 450 g);
• salt – 1 tsp;
• sugar – 2 tsp;
• sunflower or olive oil – 2 tbsp. l.;
• dry yeast (fast) – 1.75 tsp.

How to do:

1. Pour water into the bread machine bucket. It is better that it is slightly warm - about room temperature.

2. Add oil.

3. Then pour in all the bulk ingredients one by one: first the salt.

4. Then sugar.

5. Yeast.

6. And sifted flour. When all the components are in the bread maker bowl, place it in the grooves of the device and close the lid. Select the “Dough” mode or similar. Start the cycle. After the bread machine signal, you can bake delicious pizza.

Although pizzerias do not use such devices, such homemade baked goods turn out excellent - the thinnest crust, crispy edges and an incomparable aroma. And most importantly, you can put as much filling as you see fit, using your favorite combinations of products. This pizza reminds me a lot of the one I had at Pizza Hut.

Homemade pizza recipe with squid and shrimp in the oven

Pizza in the oven is such a versatile dish that you can always experiment a little with it. By supplementing the classic composition with seafood, the taste will be more interesting and refined. In this case, you cannot avoid compliments. This recipe for yeast pizza dough is based on Jamie Oliver. It is better to use seafood not frozen, but in a marinade or in oil, this will also help speed up the cooking process.

Necessary:

For filling:

• Small shrimps – 150 – 200 g
• Squid or squid carcass - 150-200 g
• Sun-dried cherry tomatoes - 1-2 pcs.
• Cream or garlic sauce - 3 tbsp
• Greens - to taste
• Cheese - 100 gr

For the base:

• Flour - 400 gr
• Semolina – 70 gr
• Warm water - 270 g
• Salt - 1 tsp
• Yeast - 8 g
• Olive oil - 2 tbsp

How to cook:

1. Let's prepare the base. Pour all the dry ingredients into a container, combine them into a homogeneous mixture, then make a well in the center.
2. Next, pour olive oil and water into it and start mixing with a fork. Do not press or rub to remove lumps.
3. Sprinkle the work surface with flour. You need to start with a small amount. Place the dough and press gently with your hands. It is not recommended to squeeze or squeeze tightly. It will become tight.
4. Form into a ball and place in a plastic plate sprinkled with flour. Instead of a lid, use a damp waffle towel.
5. Place the bun in a warm place for about one hour.
6. Then we roll it out, but it’s better to stretch it with your hands.
7. Line a baking sheet with parchment paper, but first grease it with a piece of butter. Place the base, cream sauce and grated cheese on it.
8. Remove seafood from marinade. They need to be laid beautifully and evenly on top of the cheese.
9. Place the pizza in the preheated oven for 20-25 minutes.
10. Take it out, garnish with slices of grated cucumber if desired, and enjoy!

The simplest pizza dough with sour cream - porous, with a crispy crust

Ingredients:

• sour cream (fat content 15-20%) - 200 g;
• chicken egg - 1 pc.;
• baking powder - 0.5 tsp;
• flour - 0.5 kg
• salt - a couple of pinches.

How to do:

1. Beat eggs with salt, add sour cream.
2. Add flour mixed with baking powder in equal parts, in several additions.
3. The dough will turn out like pancakes. It needs to be distributed in a thin, even layer on a baking sheet lined with parchment. If you don't plan to use the whole amount right away, you can freeze the rest. The frozen dough can then be thawed at room temperature and used as usual.
4. Then cook as per the traditional recipe - spread tomato or white sauce over the base, or any filling of your choice. Bake in the oven for 15-20 minutes until the crust is set.