Easy ways to make yeast pizza dough using dry instant yeast

Pizza is a truly universal dish that is equally popular in all corners of the world. That is why there are so many different variations of its preparation. I already wrote a note about yeast-free pizza dough, and today I want to start a small series of several articles devoted to various methods of making dough and pizza itself, from classic recipes to homemade ones.

And it would be logically correct to continue writing about the dough. Only already yeast.

Yeast dough requires more time to prepare, but a huge army of gourmets believe that it is the classic Italian version of real pizza

We won’t argue, the main thing for us is that it tastes good.

Delicious yeast dough for pizza on water - photo recipe

The dough for this recipe will surprise you with its softness, airiness and pleasant elastic texture. It is great for pizza, unsweetened Dagestan “Chudu” pies, pan pies and flatbreads. It is soft, airy and very fragrant. During baking, the products acquire a golden, yet very soft crust.

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Cooking time: 50 minutes

Quantity: 1 serving

Quick pizza dough with dry yeast

With a simple set of ingredients on hand and a little over an hour of time, you can prepare a quick base for homemade pizza using the following recipe.

Ingredients:

• flour - 1.5 tbsp;
• water - 125 ml;
• sugar - 1 tsp;
• dry yeast - 1 tsp. (3-4 g);
• salt - a pinch;
• vegetable oil - 2 tbsp. l.

What to do:

1. Mix half the amount of water with 1/2 tsp. sugar and yeast, put the mixture in a warm place until a foamy cap appears. This takes about half an hour.

2. Mix half the amount of flour with a good pinch of salt and the rest of the sugar.
3. Add the remaining water, dough and vegetable fat.

4. Mix thoroughly with a fork.
5. Add the remaining flour in small portions and knead.

6. Place in a warm place for 30 minutes, the dough should double in size.
7. Knead and roll out to fit the mold.

To keep the dough soft and airy, do not add too much flour when kneading. It should not stick to your hands, but be quite elastic.

Step-by-step recipe with photos

This kneading option has long been loved by experienced housewives and is popular. You will need:

• water – 250 ml;
• salt – 1 pinch;
• sugar – 2 pinches;
• dry yeast – 10-12 g;
• olive oil – 1-2 tbsp. l.;
• wheat flour – 450 g.

Cooking method:

1. Warm water is poured into the container, which is combined with salt, sugar, yeast and mixed with a whisk.

2. As soon as foam appears on the surface of the yeast mixture, indicating the beginning of fermentation, olive oil is added.
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3. Next, sifted flour is added to the liquid ingredients in parts - after the first portion, the dough is mixed with a spoon, and then kneaded with your hands until smooth.

4. The workpiece is rolled into a ball, covered with a napkin and placed in a warm place for approximately 1 hour.

5. After the specified time has passed, the increased mass must be lightly kneaded again and the formation of the cake must begin.

Tip: If the dough sticks to your hands, you can add additional flour. But it is important not to overdo it, otherwise the mass will turn out to be too hard - it should remain soft and elastic.

Yeast pizza dough with milk

The base for the Italian pie will turn out much tastier if you mix it with milk. Its fat content practically does not matter, but the fatter it is, the more caloric the preparation will be.

Products:

• milk - 1 tbsp;
• fresh yeast - 25 g;
• sugar - 1 tbsp. l.;
• salt - 1/2 tsp;
• flour - 300 g;
• vegetable oil - 1.5 tbsp. l.;
• marjoram - 1 pinch.

Preparation:

1. Heat the milk a little (do not boil!) and thoroughly stir all the yeast in it, leave in a warm place for 1 hour.
2. In a separate bowl, mix flour, salt, sugar and marjoram.
3. Gradually add half of the flour mixture into the milk-yeast mixture and mix thoroughly.
4. Add vegetable oil and the rest of the flour mixture, knead everything well and leave in a warm place for 1 hour.
5. Knead from time to time so that the mass does not increase in volume more than 2 times.

The oil must be refined, otherwise the finished product will have a specific aroma. Traditional Italian recipes always use olive oil.

Quick kefir base

Kefir pizza is not a classic of the genre, but this does not affect its taste. It is light, fluffy, filling and melts in your mouth. There are many kefir-based options.

“FAST”

• White flour – 550 gr.
• Dry yeast – 1 tablespoon.
• Salt – 1 teaspoon.
• Granulated sugar – 1 teaspoon.
• Kefir – 1.5 cups.
• Olive or sunflower (refined) oil - 3 tablespoons.

Mix the dry ingredients, pour in warm kefir (preferably fresh) and oil. Knead the dough and, having rolled it into a ball, wrap it in film for half an hour, hiding it in a saucepan with a lid. We form a crust from the finished dough, bake in the oven for 20 minutes with all the filling except cheese. Then add this ingredient, and again - into the “heat” until pleasantly browned. The pizza is ready.

“WITH SPICES”

• Warmed kefir - half a liter.
• Flour – one and a half kilograms.
• Salt – 2 small spoons.
• Any vegetable oil is a stack.
• Granulated sugar – 15 grams.
• Warm water - a shot glass.
• Pizza spices, basil or oregano.

Dissolve yeast in warm water with added sugar. Mix all the other (dry) ingredients, pour warmed kefir and “yeast” water into them. Knead the dough and let it rise, covering it with a napkin. Let's bake!

Lush yeast dough for pizza with kefir

If you put a dough on kefir and add a pinch of yeast to it, the result will be stunningly fluffy and tasty.

Ingredients (24 cm mold):

• kefir - 400 ml;
• flour - 700 g;
• vegetable oil - 3 tbsp. l.;
• sugar - 1 tbsp. l.;
• salt - 1 tsp;
• dry yeast - 3 tsp;
• soda - 1/2 tsp;
• vinegar - 1 tsp.

How to cook:

1. Kefir should be at room temperature, you can take sour milk. Add dry yeast, stir, leave for 30 minutes.
2. Add salt and soda to flour.
3. Add vinegar to the kefir mixture, add 1/3 of the flour mixture, add oil, mix well.
4. Add the rest of the flour little by little and knead the dough thoroughly.
5. Leave in a warm place until it doubles in size.

For this recipe, you can also take 40 g of fresh yeast. You need to add it to slightly warm kefir. The waiting time increases to 60 minutes. The base will be super fluffy.

Soft and airy yeast dough with margarine

Tender and light yeast dough comes out with the addition of margarine. This rich product will serve as an excellent basis for sweet homemade baked goods. Pamper your loved ones with delicious products.

Cooking time: 1 hour

Cooking time: 30 minutes

Servings – 110 gr.

Ingredients:

• Flour – 2 tbsp.
• Milk – 200 ml.
• Egg – 2 pcs.
• Margarine – 180 gr.
• Sugar – 4 tbsp.
• Salt – 0.5 tsp.
• Dry yeast – 10 gr.

Cooking process:

1. Stir dry yeast and one tablespoon of sugar into heated milk. Leave the mixture for 10-15 minutes and let the yeast activate.

2. Separately, beat the melted and cooled margarine, chicken eggs and the remaining sugar. We work with the mixer until we get a thick, viscous mass.

3. Spread the margarine mixture into the suitable yeast dough. Add a little salt here and start sifting the flour.

4. Add flour gradually and immediately knead the contents. We work with the product until it becomes homogeneous and acquires a shiny appearance.

5. Place the prepared margarine dough in a warm place for 30 minutes. Next, we use the blank for its intended purpose: we make buns or pies.

Puff pastry dough for pizza

Of course, you can always buy ready-made puff pastry, but it will never be as crispy and golden-brown as making it yourself. The process is relatively long, but the result is worth it.

Products for 30 cm mold:

• butter - 200 g;
• salt - 1 tsp;
• wheat flour - 400 g;
• dry baker's yeast - 1 tsp;
• milk - 3 tbsp. l.

Preparation:

1. Leave the butter at room temperature until it becomes soft and elastic. No need to melt it in a water bath!
2. Dissolve yeast in milk at room temperature and leave for 15 minutes in a warm place.
3. Mix the dough, salt and soft butter using a whisk or mixer.
4. Pour the flour onto a table or wooden board in a heap, make a depression in the center, pour the creamy milk mixture into it and gently begin to knead.
5. When the consistency becomes homogeneous, roll out the layer into a square shape 1 cm thick.
6. Fold the corners of the square into an envelope, grease the entire surface with any fat, and place in a bag.
7. Place in the refrigerator for 15-20 minutes.
8. Repeat the procedure (roll out, fold into an envelope, put in the refrigerator) twice.
9. For the last time, roll out the dough to the size of the mold, leave it at room temperature for 1 hour. During this time, it will rise only slightly, but will be more airy and porous.

On milk with “Saf-Moment”

The milk base produces a thin and crispy, and also aromatic pizza.

For the test we take:

• 2 cups of flour.
• A tablespoon of sugar.
• The same amount of “fast” yeast “Saf-Moment”.
• 1 egg.
• A little more than half a glass of milk.
• 2 large spoons of olive oil.
• A level teaspoon of salt.

Combine milk heated to 40 degrees with egg, sugar, salt, butter, mixing thoroughly. Pour the mixture into flour, knead the dough. Leave to ripen for about an hour. Knead and wait another thirty minutes. Form the base and bake the crust with the filling.