A traditional dish from Italy, pizza, has almost become a symbol of democracy in cooking: it is ordered for delivery, baked in small cafes, and sold frozen for heating at work in the microwave. And they prepare it for the holidays, using exotic ingredients, from seafood to chocolate.
This article contains several interesting recipes for the main element of pizza - its base, from simple to complex. Different combinations of ingredients and cooking methods give a dozen recipe options. But each of them contains one product - chicken or quail eggs.
How to make yeast-free pizza dough
Unleavened dough is used by housewives all over the world to this day; it is universal and balanced. Unleavened dough is the perfect base for pizza, and it doesn't take much time to prepare. Pizza based on unleavened dough will surprise you with the tenderness and accentuated taste of the filling.
Ingredients:
- wheat flour – 2 tbsp.
- sour cream – 1 tbsp.
- butter – 2 tbsp. l.
- egg – 2 pcs.
- sugar – 1 tbsp. l.
- salt – ½ tsp.
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Preparation:
- Sift the flour and make a well in the mound. Beat in eggs, sour cream, melted butter, salt and sugar.
- Knead the dough until smooth and roll it into a ball.
- Cover with a towel and leave for half an hour, then roll out the pizza base. Now you can start filling.
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On mineral water
Products for the test:
- mineral water - a glass;
- flour - half a kilo;
- sugar - spoon;
- soda, salt - half a spoon.
Mixing recipe:
- Mix all dry ingredients.
- Add water little by little, stirring constantly, knead into an elastic dough.
The mass is used to create baked goods immediately after kneading.
How to make stretch pizza dough
This type of dough is often compared to puff pastry, but they are quite different. Unlike puff pastry, stretch dough is considered low-calorie and contains only 207 kcal per 100 g of baked goods, which makes it healthier and more acceptable for girls who do not want to gain weight, but are unable to give up their favorite pizza. And this fact cannot but rejoice on the eve of the beach season! It is also important to mention that coarse flour is used to prepare this dough, thanks to which the stretched dough makes the pizza not only tasty, but also healthy.
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Ingredients:
- egg – 2 pcs.
- wholemeal flour - 2 tbsp.
- sunflower oil – 2 tbsp. l.
- water – ¾ tbsp.
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Preparation:
- Beat the eggs into a bowl, add sunflower oil, water and flour.
- Knead the dough, cover with a towel and leave for half an hour.
- Roll out the dough using a rolling pin and then stretch it in different directions with your hands. Then put it together and roll it out again. Repeat the procedure several times, then you can use the stretch dough to fill with filling and further prepare.
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Tip: Properly prepared stretch dough should be elastic. If you manage to pull out a thin layer of dough, then it turned out the way it should be.
Based on sour cream
To knead the tender and aromatic dough you will need:
- flour - half a kilo;
- sour cream (liquid) – 0.25 ml;
- a pair of eggs;
- 30 g melted butter;
- spoon of sugar;
- half a spoonful of salt.
Delicious dough is prepared like this:
- Combine the sifted flour with granulated sugar and salt and place in a mound.
- Add eggs, sour cream, and butter into the center of the flour mound.
- Knead the dough.
While the filling is being prepared, the dough should be wrapped in a cotton napkin and left to infuse.
How to make yeast pizza dough
Yeast dough is perfect for lovers of richer baked goods, because it will make your pizza fluffy and tender. Making yeast dough may take you a little more time than standard thin crust pizza, but if that's the way you like your pizza, it's worth it!
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Ingredients:
- wheat flour – 300 g
- water – 230 ml
- dry yeast – 1 tsp.
- salt – 1/3 tsp.
- vegetable oil – 2 tbsp. l.
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Preparation:
- Dissolve yeast in a small amount of water. Add salt and vegetable oil.
- Add sifted flour little by little and knead the dough. Properly kneaded yeast dough should not stick to your hands.
- Cover the dough with a towel and leave at room temperature for an hour and a half. Separate some of the dough and roll out the pizza base.
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Description of preparation:
I think that nowadays you won’t surprise anyone with pizza prepared at home; many people quite often make this dish for themselves and for guests.
Some people like their crusts to be thin and crispy, but personally I prefer fluffy and airy pizza, and for this you need to add yeast to the dough. Then, when baking, it rises perfectly, and the pizza itself turns out tasty and juicy, just the way I adore it. All you have to do is put your favorite filling on the dough, and any products are suitable for this, in general, everything that you find in the refrigerator. This is why I love making pizza, you don’t need any special ingredients, and the results are simply delicious, especially with this simple recipe for airy pizza dough. Main ingredient: Dough / Yeast dough Dish: Baking / Pizza
Basic Pizza Dough Recipe
This recipe is considered the standard for pizza and is used most often by housewives from all over the world.
Ingredients:
- dry yeast – 1 tsp.
- warm water – 1/3 cup
- milk – 1/4 cup
- flour – 1 cup
- salt – 1/4 tsp.
- olive oil – 1-2 tbsp. l.
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Preparation:
- Heat water and milk to 30 C. Pour into a large bowl, add salt and dry yeast, then add pre-sifted flour and mix.
- Add olive oil and knead elastic dough. Cover it with a clean towel and place in a warm place for 40-60 minutes.
- Punch down the dough and transfer it to a floured work surface. Lightly grease a round baking dish with a diameter of about 30 cm with vegetable oil, and then knead the dough again.
- Using a rolling pin, roll out the dough into as thin a cake as possible, with a diameter slightly larger than the baking pan. Quickly transfer the cake to the pan and press it onto the surface of the pan. Adjust the size of the future pizza, make small sides, folding the excess dough from the edges inward.
- Prick the dough with a fork to prevent it from puffing up during baking. Spread the sauce and place the filling on top. Place the pizza in an oven preheated to 200 C and bake for 15-20 minutes.
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Secrets of making an airy, soft, thin and tasty base
Experienced cooks remind you that when mixing the base you should adhere to the following tips:
- use mineral or filtered water so that the dough does not become hard;
- Extra virgin olive oil gives the base elasticity;
- the dough is kneaded vigorously, stretched with your fingers and returns to the shape of a ball;
- always sift the flour thoroughly, saturating it with oxygen;
- use part of the fine flour and part of the regular flour (1:3) so that the mass does not tear when forming the cake and turns out soft and crispy after baking;
- When baking pizza in a gas oven, place an additional baking sheet underneath - when heated, it will transfer heat upward and allow the dish to bake better.
Thin pizza dough
Those who want not to overeat, or, conversely, those who want to eat a whole pizza in the best Italian tradition, prefer thin pizza dough.
Ingredients:
- bread flour – 300 g
- dry active yeast – 1 tsp.
- sea salt – 1 tsp.
- olive oil 1 tbsp.
- warm water – 200 ml.
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Preparation:
- Sift the flour into a large bowl, then add the yeast and salt.
- Make a well in the center, pour in the heated water and olive oil. Mix with a wooden spoon until a soft and sticky dough forms.
- Transfer to a lightly floured surface and knead for 5 minutes. Then cover with a towel and set aside. Wait for it to rise for 30 minutes.
- Knead the dough again and divide it into two parts. On a floured surface, roll out into circles about 25cm in diameter. The dough should be rolled out very thin, so it will rise better in the oven.
- Transfer the dough onto two baking sheets. Preheat oven to 240 C. Spread sauce on both pizzas and place toppings on top. Place one pizza on the top rack of the oven and bake for 8-10 minutes until crispy. Bake the second pizza the same way.
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How to make sauce and toppings for such a base?
Fans of bright flavors will not be able to pass up the dish, which includes the following products:
- 10 g olive oil;
- 20 g parmesan;
- 120 g mozzarella;
- 100 g chicken fillet;
- 50 g fresh lettuce leaves.
To begin with, the formed base is lubricated with 5 tbsp. l. sauce from:
- 40 g olive oil;
- 10 g capers;
- 1 egg yolk;
- 5 g anchovies;
- 0.5 tsp. Dijon mustard;
- 10 g parmesan;
- 0.5 tsp. white wine vinegar;
- 0.5 cloves of garlic.
Help: chopped anchovies, capers, garlic, grated cheese and beaten yolk are carefully mixed with the rest of the sauce ingredients.
The salad must be washed, dried, and the fillet boiled in salted water and cooled. The base, greased with sauce, is sprinkled with pieces of mozzarella and meat, after which it is sent to an oven preheated to 250 degrees for 15 minutes (until a crust appears).
The finished hot dish is decorated with lettuce leaves, which are first torn into small fragments by hand and seasoned with the rest of the sauce. Also, at the very end, you should brush the edges of the dish with olive oil so that they remain soft and fragrant.
The listed products will produce a small round pizza (28-30 cm in diameter) weighing 950 g, for 4 people. To prepare a dish on a baking sheet, it is better to use double the amount of ingredients.
Thin with milk in a bread maker
When you absolutely don’t have enough time to prepare complex dishes, but you really want to surprise everyone and feed them delicious food, you can make the dough in a bread maker as quickly as possible. It consists of:
- 400 g flour;
- 250 ml milk;
- 10 g dry yeast;
- pinches of salt;
- 40 ml refined vegetable oil.
Preparation:
- Milk heated to 38 degrees is mixed with butter and poured into the bread machine container.
- Then sifted flour is poured in, and a small depression is made in the resulting mound, into which yeast and salt are poured.
- Next, you should select the appropriate mode and prepare the filling.
Tip: in some bread machine models, the dough is made in the “Pizza” mode. But in most cases they have a “Bread” or “Yeast Dough” program, which are also suitable for kneading the base.
You will find more interesting information on this topic in our section of the website “Dough in a bread machine .”
On kefir
Kefir dough is made as follows:
- Well sifted flour (0.75 kg) is mixed with a pinch of salt.
- Carefully pour in kefir (1.5 cups) with soda dissolved in it (a pinch).
- Knead into an elastic dough that does not stick to your hands.
The finished mass is wrapped in a towel and kept warm for a quarter of an hour. Then they start creating the pizza.
The liquid mass is mixed even faster:
- Mix half a spoonful of salt, a spoonful of sugar and baking powder into half a liter of slightly warmed kefir.
- Beat a couple of eggs, then mix in the kefir mass.
- While stirring, add flour in parts (about 3 tbsp) to form a thick mass.
The finished dough is covered with a lid and left to swell. After a third of an hour, pour the infused mixture onto an oiled baking sheet, place the filling on top and place in the oven.
Curd base in 15 minutes
Pizza dough is prepared in 15 minutes from the following products:
- a glass of flour;
- 0.125 kg of cottage cheese;
- 3 tablespoons of oil (preferably olive);
- egg;
- salt - spoon.
