Pizza, like in a pizzeria: recipe. Thin pizza recipes

Pizza Margherita

Using this recipe as an example, we want to show you how to make simple pizza dough. Armed with this knowledge, you can bake a variety of delicious dishes with a variety of fillings. Pizza at home is prepared as follows:

Place about half a packet of dry yeast (7 grams) and one spoon of sugar in a large bowl. Pour 250 ml of warm water into the dry mixture, stir and leave in a warm place for 15 minutes.
Mix two cups of white flour (350 grams) with salt. Add to it a tablespoon of vegetable oil and fermented yeast mixture.
Knead a stiff dough, then place it in a bowl, cover with a cloth and wait. The pizza base will need to rise at least twice.
Stretch the dough with your hands to a thickness of 5 mm, then place it on a baking sheet and adjust the edges with your fingers again.
Place the filling, sprinkle with cheese and bake in a hot oven for 25 minutes.

As a topping for this type of pizza, you will need to take one can (400 grams) of canned tomatoes, two chopped garlic cloves, two tablespoons of basil, two tablespoons of olive oil, two tablespoons of tomato paste and 150 grams of grated cheese (mozzarella and Parmesan).

Pizza dough without yeast - recipe in 5 minutes

Above we looked at the recipe for making yeast dough. However, not everyone likes it, and sometimes it happens that there is no yeast on hand, even dry. In this case, you can make yeast-free dough. It cooks much faster, and the taste does not suffer at all.

To prepare yeast-free dough, take the following components:

flour - 2 cups
salt - 1 tsp.
eggs - 2 pcs.
milk - 1/2 cup
vegetable oil

The first step is to sift the flour.

Next, break two eggs and beat them.

Pour the heated milk into the beaten eggs and mix.

Now add some vegetable oil.

Pour the finished egg mixture into the flour and mix.

After this, knead the dough with your hands until you obtain a homogeneous dough mass.

After this, roll out the finished dough into a thin layer, add the filling and bake.

Pizza, like in a pizzeria. Recipe

Experts say that real Italian pizza can only be cooked in a real Italian oven. Therefore, in pizzerias, workers use special equipment that gives the baked goods a specific look and taste. At home, we recommend using the following trick: place two baking sheets in a preheated oven (one on the top level and the other on the bottom) and, when they are warmed up, place the pizza on the very top. The secret is that the second baking sheet will take the heat and distribute it evenly to the top. This way, the dough will bake faster and acquire a special structure. How is pizza prepared at home? Read the simple recipe:

Knead the dough from 200 grams of flour, a teaspoon of yeast, a tablespoon of olive oil, water and salt. Cover the finished product with cling film and place in a warm place for 20 minutes.
When the dough has increased in size, place it on the work surface, knead it a little more with your hands, roll it out and place it on a baking sheet.
Fill the pizza with the toppings of your choice, sprinkle with cheese and bake until done.

Recipe for pizza dough with kefir without yeast

Pizza with kefir turns out to be not quite familiar and classic. The dough is not dry, but wet, the filling is, as it were, sealed in it. This kind of pizza is not for everybody.

Kefir batter recipe:

Mix 1 egg, a glass of kefir using a whisk. There should be a homogeneous mass
Add a spoonful of soda and wait 20 minutes
Add salt and sifted flour, the dough should be like sour cream with a high percentage of fat content
Pour it into the mold and level it with a spoon, add the ingredients and bake for 20 minutes at 200 °C

Kefir dough can be fried in a frying pan; this is an express breakfast option.

Pizza with sausage

Many housewives are sure that at home it is impossible to prepare exactly the same pizza as in a pizzeria. However, we can refute this statement and offer a recipe for a simple and tasty dish. Pizza with sausage is prepared as follows:

for the dough, mix 500 grams of premium flour, one packet of dry yeast (12 grams), a teaspoon of sugar, a little salt, two tablespoons of olive oil, one pinch each of dry oregano and basil and 250-300 ml of warm water;
for the filling, cut six cherry tomatoes, a quarter of sweet bell pepper, 200 grams of mozzarella into thin slices, ten pitted olives into slices, and smoked sausage into slices;
Place the risen dough on the table and stretch it with your hands (try not to use a rolling pin at all), place the dough on a greased baking sheet and adjust it again to the desired size;
grease the surface of the dough with vegetable oil, and then pierce it with a fork in several places;
it's time to lay out the filling: first of all, there is your favorite tomato sauce and chopped tomatoes, then rings of olives or olives, slices of sausage, and finally - cheese and chopped bell pepper;
To give the dish an unforgettable aroma, you can sprinkle it with thyme, basil, rosemary or other herbs.

Bake the pizza in the preheated oven until the dough is cooked through and the cheese is melted.

Thin crispy pizza dough

Kitchen appliances and utensils: containers for ingredients, rolling pin, knife, fork, plastic bags, pizza baking dish.

Ingredients

Yeast	7 g dry or 25 g – live
Water	170 ml
Flour	500 g
Salt	1/2 tsp.
Sugar	1/2 tsp.
Olive oil	20 g

How to choose the right ingredients

The key to a successful pizza base is the right olive oil. There are several rules for choosing good olive oil:

Be sure to pay attention to the packaging: natural olive oil should be stored in a glass, slightly darkened container, since sunlight dissolves fat-soluble vitamins in the oil, and it loses its beneficial properties.
Cold pressed olive oil should be light green in color.
If you are going to use olive oil as an additive to salads, then it is better to choose cold pressing, since with this type of processing the maximum beneficial properties and components are preserved, and the natural taste and aroma are preserved. But for frying, it is better to choose refined oil so that there is no oil taste.
When choosing a product, pay attention that the processing method is mechanical and not chemical.

Step-by-step recipe for preparing pizza dough

Pour the required amount of flour onto the table.
Make a depression in the center of the flour mound. Pour water into this cavity, add yeast, sugar, salt and olive oil.
Read also: Yeast dough (sour)
We begin to knead the mass with a fork, gradually adding flour from the edges.
When it becomes difficult to work with the dough with a fork, we begin to knead it with our hands. The final result should be elastic and elastic.
When the dough is ready, divide it into three equal parts and roll them into balls to make it easier to roll out the pizza base. Place the balls in a plastic bag and put them in the refrigerator for 1 hour to allow the mass to ripen.

Using a rolling pin or your hands, roll out a circle to the size of your baking pan and shape the edges if desired. Sprinkle a baking pan with flour and place the prepared base on it.

Recipe video

In this video, the pizza maker will tell and show how to make thin pizza dough quickly and tasty.

Tips and tricks for making dough

When preparing pizza dough, it is better to use premium wheat flour and premium Extra Virgin Olive Oil, as it will give the future pizza a pleasant olive flavor.
When kneading dough, it is best to mix flour and liquid gradually to avoid the formation of lumps that make kneading difficult.
A little trick: before adding a layer of sauce, use a fork to make holes in the base, so the pizza will bake better and more evenly.
The water you use when kneading dough should be warm so that the yeast works better, but not hot, so as not to kill the yeast microorganisms. The most optimal temperature is approximately 20-25 degrees, that is, room temperature.
The principles of many yeast pizza dough recipes are similar. They may differ only in the number of ingredients and the methods of mixing them.

Tomato sauce

What else needs to be done to make the same pizza at home as in the pizzeria? The dough recipe and cooking method are very important, but equally important is the ability to prepare the right sauce. We suggest you use the following recipe:

Heat two tablespoons of olive oil in a thick-bottomed saucepan, add three chopped garlic cloves and one finely chopped onion. Cover the vegetables with a lid and simmer until they become soft.
Take one kilogram of ripe tomatoes and peel them. After this, they should be chopped and added to the pan along with two tablespoons of tomato paste and dry herbs (you can take bay leaf and oregano). Season the sauce with salt and ground pepper.
Simmer the tomatoes for 15 minutes, and at the end, chop them using a blender.

The tomato sauce for real Italian pizza is ready.

Recipe for thin yeast dough for pizza with kefir

Recipe for pizza base with kefir and yeast:

The dough turns out aromatic, but not very airy. Ideal base for thin pizza
You need to pour 50 ml of warm water into a bag of dry yeast and add 20 g of sugar. Leave the container with yeast for 20 minutes, now you need to pour it into a bowl with a glass of kefir and salt.
Gradually add flour until you get a mass like pancakes
Cover the bowl with a towel and leave for 1 hour
After the time has passed, add a little more flour and knead into a soft dough. Pour 50 ml of olive oil on top of the lump and sprinkle with herbs
Roll out the layer and you can lay out the filling

Kefir pizza dough recipe

Fillings

What secrets do you still need to know to make pizza like in a pizzeria? The recipe for a popular dish may depend on its filling. We offer you several popular topping options for Italian pizza:

"Seasons" - 50 grams of thinly sliced smoked sausage, 50 grams of chopped mushrooms, 50 grams of thinly sliced artichokes, three anchovy fillets (they need to be cut in half), two tablespoons of capers, chopped olives, fresh basil and mozzarella cheese. Visually divide the pizza into quarters and put a different type of filling on each, sprinkle everything with capers, olives and grated cheese.
“Marinara” - 200 grams of seafood cocktail, one yellow pepper, a spoon of capers, chopped olives, dry herbs (marjoram, oregano), mozzarella, Parmesan, salt and pepper.
“Homemade” - 150 grams of mozzarella, 50 grams of feta, 50 grams of Parmesan, four tomatoes, one yellow pepper, 50 grams of ham, fresh basil, salt and pepper.

Recipe for pizza dough without yeast

Curd dough can be considered ideal; it is very soft, does not smell of soda and melts in the mouth. In this case, the cottage cheese is not felt at all. This is the ideal dough for lazy housewives.

Recipe for curd pizza base:

You need 120 g of cottage cheese. Use medium fat, but low fat is fine too.
Mix cottage cheese with 1 egg and a pinch of salt, pour in 50 ml of vegetable oil and knead the dough, it should be soft
You can immediately bake pizza from it, it is airy and does not require proofing

Pizza dough recipe without yeast

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:

In a deep container, mix mayonnaise with sour cream, spices and salt, beat with a whisk until smooth.
Gradually add sifted flour and starch, immediately mixing the added portion with the mayonnaise mixture.
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.
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.

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:

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.
Pour heated milk, butter into a separate bowl, add granulated sugar and salt. Stir.
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.
Gather the dough into a ball, place under film and leave to rise for about 1 hour.
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.

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:

Sift the flour through a fine sieve.
Cut the cold butter into cubes with a sharp knife and let it thaw a little at room temperature.
Add the butter to the flour and mix the ingredients using a mixer.
Mix kefir with salt and baking powder.
Pour the kefir mixture into the flour and butter and start kneading the dough with a spoon.
Transfer the dough to a table sprinkled with flour, knead the dough well, it should be tight and elastic.
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.
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.

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:

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

Italian yeast recipe with photo

Yeast dough prepared according to the recipe we give below turns out very tasty. soft inside and melts in your mouth, and is covered with a crispy golden crust .
To prepare the dough you will need:

premium wheat flour – 500 grams,
milk – 350 milliliters (if you want to make a lower-calorie version of pizza, you can try making the dough with water),
dry yeast – 7 grams,
olive oil – 2 tablespoons,
sugar - half a teaspoon,
salt – 1 teaspoon.

Heat the milk on the stove to thirty-five degrees.

Prepare a dry and clean large bowl in advance. Pour the shakes into it and fill them with milk. Leave them for ten minutes.

After the designated time, add olive oil, sugar, salt and half the flour to the bowl. Knead the resulting mass thoroughly.

After this, add the rest of the flour and bring the dough to a stiff state. Place the dough in a bowl and leave it alone for an hour and a half. During this time it will rise.

Roll the dough into a tight ball. Let it rest for a bit, then roll it out onto a baking sheet and lightly brush the top with olive oil.

Very tasty filling composition

What about filling? You can try repeating the recipe that we offered for dough prepared in a slow cooker. You can come up with something of your own (crazy combinations at first glance can turn out to be very tasty), or you can prepare a meat filling for pizza that will appeal to many gourmets.

To prepare the meat filling you will need:

minced beef – 200 grams,
minced pork – 150 grams,
sweet pepper - 1 medium size,
tomato – 1 piece,
onion - 1 large piece,
spicy tomato sauce - 6 tablespoons,
olive oil – 2 tablespoons,
champignons – 150 grams,
a bunch of dill and parsley,
mozzarella – 200 grams,
garlic – 3 cloves,
salt, pepper to taste.

Preparation

Heat a frying pan, grease it with olive oil and add finely chopped onion and garlic. Bring until golden brown, stirring constantly. Add both types of minced meat there.

As soon as the minced meat is browned, add spicy tomato sauce to it. Stir and let the sauce simmer for seven minutes over low heat.

Then fry the mushrooms until golden brown.

Spread meat sauce over pizza. Place the tomato cut into slices on top. Add sweet pepper to it. After this, cover the pizza with half of the grated cheese.

Place mushrooms on top and sprinkle with remaining mozzarella.

Preheat the oven to 220 degrees and place the pizza there. Baking time is 15-20 minutes depending on the oven power. Once the sides are browned and crispy, remove the pizza from the oven and top with fresh herbs.

This method of preparing the filling is perfect for kefir dough.

Remember that the indicated amount of ingredients is calculated for a baking sheet ; if you prepare the dish in a round form the specified amount of ingredients must be reduced by about a third .

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:

Beat eggs with salt, add sour cream.
Add flour mixed with baking powder in equal parts, in several additions.
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.
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.

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:

Beat the eggs into a deep container, add salt and sugar. Beat with a whisk until light foam.
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.
Add flour in parts (sift first).
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.
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.

Conditions for successful baking

The water must be fresh and clean, but do not forget that it must also be warm so that the yeast is immediately activated and begins its action.

You need finely ground durum wheat flour. Special “bread” or premium flour with a high percentage of protein (up to 12%) is better suited. A sufficient level of gluten is required to make the dough soft and elastic so that the baked cake has a good shape and the desired volume.

To make the dough “airy”, the flour must be sifted before cooking. It is also worth knowing that when kneading, the first half of the flour is used first, and a little later the second.

The dough needs to be kneaded until it stops sticking to your hands. If it does not tear when stretched, then the dough is prepared correctly.

For elasticity, many advise adding vinegar or citric acid, and sometimes even cognac, to the dough. An acidic environment increases the viscous protein matter found in flour.

In order for the texture of the dough to retain its tenderness, it must be rolled out with your hands very carefully. Sprinkle the surface with flour and stretch the dough from the middle to the edges.

Be sure to make the edges thicker to create sides.

It is advisable to mix salt for dough with flour.

In order for the dough to be crispy, the water in which the yeast will be diluted must be heated to 38 degrees C. It is recommended to combine all the ingredients of the dough about ten minutes after the yeast has been sufficiently saturated with oxygen.

Before placing the raw pie dough on a baking sheet, it must be greased with vegetable oil, and the baking sheet itself must be heated.

Also, you need to know that there should be no drafts in the room.

For golden, crispy dough, the oven must be preheated.