Recipe for a thin dough for pizza: cooking. How to prepare a thin dough for pizza

Irina Kamshilina

Prepare for someone much more pleasant than for yourself))

Content

Delicious pizza is always a good option for a dish for a feast, especially in a situation when guests are on the threshold. It is important that the dough is thin, while soft, as in Italian pizzerias. The ideal subtle dough recipe for pizza consists of a minimum number of ingredients, the cake is prepared for counting minutes, and the filling can be the most diverse.

Crophing recipe with milk

Time: 15 minutes.
Number of portions: 10.
Difficulty: Easy.

Fast pizza thin recipe, which is prepared in just 15 minutes. For cooking, olive oil is traditionally used.

Ingredients:

flour - 700 g;
milk - 200 ml;
olive oil - 40 ml;
salt is a large pinch.

Cooking method:

Make a hill from flour, interfere with olive oil.
Mix milk with salt, gradually enter into flour.
Check the homogeneous elastic dough, it should be soft, do not stick to the hands.
Form a thin base for pizza, lay out the filling from above.

Slim dough for pizza on dry yeast

Time: 2 hours.
Number of portions: 8.
Difficulty: average.

A small amount of dry yeast in the dough will provide a minimum rise, while the crude will be soft, it is easy to bite and cut the knife. Dissolve yeast better in warm water.

Ingredients:

flour - 400 g;
water - 200 ml;
olive oil - 60 ml;
sugar - 10 g;
salt - 5 g;
dry yeast - 5

Cooking method:

To begin with, put the pole: on the bottom of a small bowl pour warm water, add sugar, salt, yeast and one tablespoon of flour.
After 10-15 minutes, the yeast should be careful, a characteristic foam will appear.
In a larger bowl, pour the remaining flour, add salt, olive oil, pour the opar and knead the dough.
Form the ball, lubricate it with oil, wrap in the food film and put it in a warm place for an hour or until it increases three times, after it can be processed to the formation of fine pizza.
Bake the crude is recommended at 250 ° C.

At kefir

Time: 2 hours.
Number of portions: 8.
Difficulty: average.

The density of Korgin depends on the fat content of kefir. The higher the fatness, the dough will be denser. According to this recipe, a light sour milk product is used with a mass fraction of fat of only 1%.

Ingredients:

flour - 500 g;
kefir - 240 ml;
creamy oil - 100 g;
bustyer - 5 g;
salt is a pinch.

Cooking method:

Sketch flour through fine sieve.
Cold oil Cut the sharp knife on the cubes, let's lean a little at room temperature.
Send oil to flour, mix the components using a mixer.
Kefir mix with salt and baking powder.
Pour the kefir mixture into flour with butter, start a spoon to knead the dough.
Purchase the workpiece on the table, poured with flour, knead the dough well, it should be tight and elastic.
Form the ball, return to the bowl, cover the kitchen towel, remove the refrigerator on the shelf for an hour, the cooled dough will be better roll.
After again, shift the workpiece on the table with flour, roll the layer, as desired, dear it with a yolk and lay out the filling for fine pizza.

Recipe as in pizzeria

Time: 30 minutes.
Number of portions: 6.
Difficulty: Easy.

A simple dough recipe for fine pizza will not take much time for cooking, but it is important to give the workpiece to cool well. The korzh roll out as thinner as possible, counting on the fact that it will rise when baking.

The best recipe for pizza test - cooked at home. Purchased for these purposes is not suitable. After all, the main secret of Italian baking is in a tender structure, but crunchy. In addition, you choose exactly which products and how to make dough for pizza. The main ingredients: flour, olive oil, water and salt. You can add yeast, eggs, and replace the water with any dairy product: milk, kefir, sour cream, yogurt. There are ways to prepare a dough for pizza on mayonnaise.

The five most commonly used ingredients in the Pizza dough recipes:

The classic way to which Italians enjoy is a recipe with the composition of the products listed above, but with the addition of yeast. The latter must be high quality, alive, otherwise the baking will not work. Before cooking, it is better to progress and check them on working capacity. If there is no doubt about dry yeast, they are added to flour. The process looks like this: the flour is sifted with a slide, mixing with yeast, they make a hole in the center where warm water and oil are poured. Weigh hands from the edges to the center. When the mass becomes homogeneous, continue to continuously mix from 10 to 20 minutes. In this case, quickly the dough for pizza will not be done - it needs to be cooled at least half an hour under the napkin at room temperature. It is better if the dough slightly increases in size.

Another successful dough recipe for pizza is cooked in kefir. Products are the same, only instead of yeast takes kefir. So that the mass is more air, you need another soda. It turns out a very pliable dough, which is easily rolled, does not break and takes any form.

Five fastest dough dough recipes:

An excellent solution for novice hosts wishing to cook the dough for pizza is to choose a liquid base. Compared to the one that you need to wash and roll out, the liquid is faster kneaded. In addition, it is much easier to make a perfectly smooth round pizza - the main thing is that in the kitchen there is a suitable form.

The real pizza can be done at home, and you can finely prepare the pizza dough at home. The dough for homemade pizza must respond to the main criterion of the dough for pizza: it should be elastic, so that it can be used to stretch it well and get a thin cake as a result. How to make a dough for pizza correctly? - you ask. Well, let's look at how to cook the dough for pizza quickly and right. The recipe for pizza tests is even more important than the recipe for its filling. Delicious dough for pizza is the key to delicious pizza. It is very important that it turned out a subtle pizza dough. The subtle dough recipe for pizza traditionally includes yeast. But the dough for pizza without yeast can also be prepared. Recipe for a dough for pizza without yeast uses traditional products as frkwashing products. For this prepare dough for pizza in kefir, dough for pizza on milk. Fast and simple dough for pizza can be prepared with dry flashing yeast. Even if you have no special experience with the test, you will certainly cook the simplest dough for pizza. After all, for its manufacture, you need flour, water, salt, sugar, yeast and oil. Ideally, the dough for the yeast pizza is preparing from a mixture of flour of ordinary and varieties of Durum, but our ordinary flour will come up. At the same time, usually many seek to prepare the dough on pizza quickly. Indeed, the rapid dough for pizza can be cooked for 20 minutes. We recommend not to rush to get good dough for pizza. Just spend 10-15 minutes more. First, to work out pizza dough Thin, you need to wash it well. In this and the whole secret, how to make dough for pizza: Place Him 10 minutes until it becomes elastic, will not rush, so that you like a real pizza can stretch it with your hands before the sizes of the future pizza. The dough recipe for Italian pizza recommends allowing him to stand for 20 minutes, the flour will swell and drove yeast. As a result, your home dough for pizza will not rush, and this is very important to prepare a thin dough for pizza tasty. In addition, the dough for Italian pizza is necessarily prepared with the addition of olive oil. If you still have questions, see how the dough is done for pizza with the photo instructions. Follow the step by step on the recipe, and you will get real dough for pizza. Photo Recipe will help someone else on "you" with a dough. And do not be afraid that you will have a dry dough for pizza, the real pizza should not be wet. Nevertheless, some like the magnificent dough for pizza, which is prepared liquid. The liquid dough for pizza is often prepared in kefir or sour cream, the flour is sieved so that it is saturated with oxygen, soda is quenched with vinegar. As a result, it turns out a lush liquid dough, which is poured into the form for baking.

A similar will be the answer to the question how to cook pizza dough in bread maker. It's even easier, since the main thing is in the correct sequence to lay the ingredients of the test, everything else will make the car for you.

Undoubtedly, every hostess ever tried to make pizza at home. Unfortunately, it often happens that the achievement of the desired result ends with failure, since not everyone can do a classic thin dough for pizza. This article will help properly prepare it perfect and thereby please the loved ones, as well as sweep your "I".

How to prepare a thin dough for pizza - Top Rules

The most basic, where to start cooking, is a good mood. By the way, this applies not only to this dish, but also in general the process of cooking. The absence of stressful state will definitely affect the final result.

Olive oil is an ideal sunflower substitute that gives the test good elasticity and unsurpassed taste.
In order for the dough to be "air", before cooking the flour must be sifted. It is also worth knowing that when kneading, the first half of the flour is used first, but a little later - the second.
It is necessary to mix the dough until it stops sticking to the hands. If during stretching it does not break, then the dough is cooked correctly. For elasticity, many advise to add vinegar or citric acid to the dough, and sometimes even brandy. An acidic environment affects the increase in the drums of protein matters that are in flour.
In order to texture, the test retained its tenderness, it is necessary to roll it with hands and very neat. Popping the surface of the flour, the dough must be stretched from the middle to the edges. Be sure to be thicker to get sides.
Salt for the test is preferably mixed with flour.
In order for the dough to be crispy, the water in which the yeast will be divorced, must be heated to 38 C.
All the dough ingredients are connected. It is recommended somewhere ten minutes after the yeast is rid of oxygen.
In order to avoid sticking pizza to the form, it is pre-lubricated with olive oil and sprinkled with flour. But the bastard itself must be heated.
Also, you need to know that there should be no drafts in the room.

For a golden and crispy dough, the oven must be in advance, and the booster time is about 10 minutes.

Thin dough for pizza - the recipe for Italian dough

To prepare a classic Italian dough, the following ingredients will be required (for one base with a diameter of 30 cm):

250 g of flour
200 ml of water15g fresh yeast
¼ teaspoon salt
1 tbsp. olive oil
1 tbsp. Sugar without a hoe

Before starting to cook, you need to take care of choosing the right flour. Naturally, the perfect option will be the real Italian flour, but if there is no, then the substitute will serve as a domestic with an increased protein content of at least 12%. The use of ordinary flour will serve as pizza will be magnificent, and in this case the goal to do is classic thin dough.

Cooking:

250g flour mixed with a ¼den salt spoon, all this is poured with a slide on the table, and in the center it is a hole.
A teaspoon of yeast is poured into the water and the same amount of sugar. So that the yeast began their process, this mixture is 10 minutes.
Its insistence is poured into the hole made in the flour, and after adding 1 tbsp. Spoons of oil, you can start slowly mixing it all. You need to move carefully and from the center of the slide to the edge.
If the dough stopped sticking to the hands, and during stretching it does not break, then you can easily leave it for one hour.
If the dough has increased twice, you must start cutting the pizza. A pellet is formed with a diameter of 10 cm and approximately 3 cm thick.
After that, it can be stretched, but only with the help of hands. An ideal cake will be the dough 30-35 cm in diameter with a thickness of 3-4 mm. This will become a classic Italian test.

By the way, the Italian ritual, in which the cake is thrown into the air and twist on one finger, is carried out to saturate the dough with oxygen.

Pizza dough "like in pizzeria"

For the preparation of such a recipe (taking into account 2 portions with a diameter of 30 cm):

Flour - 500g
Yeast - 12g
Sugar - 1ch.l.
Salt - ½ch.l.
Olive oil - 1- 2st.
Dry herbs - a pinch of basil and oregano
Warm boiled water - 250 - 300 ml

Cooking:

To begin with a small bowl, in which yeast and sugar are poured. Pour it all with water, stir and, cover with a towel, leave in a warm place for 10 minutes.
For flour, the bowl is needed more, in which dry herbs are added in addition to the main ingredient. As in the previous recipe, the perpetue creates a deepening, in which the mixture is blown up to the desired consistency. Fork or a whisk are used at the first stage of kneading.
After the olive oil is poured and the dough is shifted onto a wooden surface. Next, squeezing continues manually about ten minutes.
Having received an elastic and non-religious dough, it is sprinkled with olive oil and is divided into two parts that are put in different bowls, while putting them with a towel and leaving in a warm place for thirty minutes.
After allotted time, the dough is laid out on the table and the hands stretched to the required size. By moving pizza in the form, the dough should be pierced several times with the toothpicks.

Thin dough for pizza without yeast

The best thin dough for pizza without yeast

This recipe is the most beloved I and my family loves pizza with such a test. It turns out to be subtle, but soft and with crispy sides. It is favorably different from other trimming recipes. Try yourself!

Ingredients:

sour cream - 3 tablespoons;
eggs - 1 pc;
flour - 1-2 cups (it all depends on the consistency of sour cream);
salt - 1 tsp. without a slide;
busty or soda.

Preparation of dough For pizza on sour cream:

First of all, put in a bowl of sour cream and add soda or baking powder, salt. Wear an egg.
Now the turn of flour - add half a penny, mix. Next, add flour and mix until the dough becomes suitable for squeezing.
Pour flour on the work surface, lay out the resulting dough and put it out with your hands until it becomes the consistency you need.
Who loves the dough of confusing - smear like on dumplings (dense and tight dough). In this case, the resulting dough rolling the rolling pin to the desired thickness.
Who loves loose, a little fluffy and soft dough and at the same time are thin - we will take it until it is difficult for his fingers to distribute on babysitter (it should be soft, militant, very elastic).
Prepare pizza with such a test follows parchment paper, lubricated with oil. The dough is soft enough and sticks to the hands, so when it is distributed, the oil does not hurt the oil either. Distribute the dough with a thin layer, place the stuffing on top and put the pizza into the oven by 180 degrees for 20-30 minutes. The dough should be ruddy. If you have a pale, put another 5-10 minutes and get temperatures up to 200 degrees.

That's all, you definitely get a thin dough for pizza on sour cream, I have not had any cases when this recipe leaned!

Breakless thin dough on pizza - recipe №1

In order to diversify the methods of cooking pizza, this option is extremely not bad, since in Italy itself it is often used.

Ingredients:

100 ml of water
1.5 cups of flour + flour for mixing (how much does the dough take)
4 tablespoons of olive oil
1 teaspoon baking powder
1/2 teaspoon salt

Cooking:

Asking flour, add salt into it and baking powder.
According to the old fashioned, we make a deepening in which we pour water with olive oil. I mix the ingredients with a spoon.
On the table we smell the flour, spread the resulting dough and start to mix. Mix the dough everything is also necessary for your hands until it becomes tight.
I rolling it into the shape of the ball, send to the fridge for half an hour.
Next, follow the method described above.

Making such a dough is simple enough. It must necessarily be thin, crispy and insanely tasty.

Slim and crispy dough on pizza without yeast - recipe №2

Even for one interesting recipe without yeast dough, two chicken eggs and sex of milk are required.

Cooking:

Flour and salt mixed in a separate bowl. Next, we take the vessel for milk, eggs and 2 tbsp. Sunflower oil. This mixture can not be taken, only mix.
The resulting mass gradually stirring, pour into a bowl with flour. It is necessary to pay special attention to the fact that the eggs have absorbed in the flour and there was no pool.
After ten minutes of mixing, it should be perfect dough.

One of the features of the recipe also becomes that the resulting dough is covered in a wet towel for fifteen minutes. Next, the standard ritual of rolling.

Recipe number 3.

The next recipe for the freezing dough is no less simple, but everything also pleases with its appetizing results.

This requires:

Any vegetable oil - 1/3 cup
Degreased kefir - Fullack
Sugar - 2 tbsp. Spoons
Salt - 1 teaspoon
Flour - a half cup
Soda - Paul h. Spoons

Cooking:

Kefir is mixed with soda and left for 5-10 minutes.
After that, salt, sugar and vegetable oil are added to them.
Stirring, the flour gradually sweeps (the kitchen processor can come to the aid). When the dough does not stick and has sufficient elasticity, its introduction should be stopped.
It is worth remembering that an excessive amount of flour can do not make a crispy dough, but a strongly crumbling cortish.
After all of the above has been done successfully, the dough under the "cover" of the food film moves for 30 minutes to the refrigerator.

Pizza dough recipe with yeast - thin and crispy

In order to achieve the desired thin and crispy test, it is necessary to follow the prescription below.

A large wide capacity is filled with warm water in which the yeast is mixed until the moment of their complete dissolution. After that, half a teaspoon of salt and sugar is added, as well as 20 grams of olive oil. All this is stirred until sugar is dissolved.

The sifting of flour through the sieve will not only remove unnecessary, but will enrich it with oxygen.

In the event that, kneading the dough, it does not want to become perfect, you can add a little more flour. But in the case of too steep dough, a small amount of water will save the situation and further squeezing. Riding the desired number of dough into the ball, weching it into a plastic bag and leave for 30 minutes in a warm place.

Naturally, in the absence of the ability to rolling the dough, you can use the rolling with your hands, but it will be better to learn how to make a generally accepted way. Do not forget that the sides and pizza should be about 2-3 cm.

How to cook crisp thin pizza dough?

For layers (blanks), yeast are mixed, warm water, in the form of two tablespoons and the same amount of flour. Pretty mixing, this "creation" is covered with a towel and leaves in warmth half an hour. Sometimes, the opara is ready after ten minutes, therefore it is necessary to monitor its condition.

In the deepening made in the flour in a separate bowl, the workpiece is poured, about 125 ml of water will be solted and added to the taste. The knead is necessary according to the same principles: the dough should not stick and break when stretching. Leaving in proper warm place for approximately an hour, it is worth remembering that it should increase.

The most basic goal is crispy yummy as a result. For this, the oven is pre-warmed up somewhere up to 200 degrees, and the shape is lubricated with olive or sunflower oil. Further, laid out and rolled dough, lubricates tomato sauce and put in the oven for five minutes. After that, you can already lay out the stuffing, with which the pizza is in the oven for another twenty minutes. Due to the fact that the dough without a filling has already been sitting a little, it will undoubtedly be pleasantly crushing in the mouth.

Soft Dough Pizza Recipe

It happens that lovers of the crunchy in the near surrounding is not so much. Or a different situation: the classic dough is already a little fed up and want something a little bit of another. A huge number of recipes as ever by the way, because the same beloved pizza is quite possible to do with a soft dough.

This will require:

Flour - 500 grams
Egg - 1 pc.
Milk - 300ml
Dry yeast - 12g
Sugar - 1ch.l.
Salt - tea spoon
Vegetable oil - 2st.

Cooking:

The mandatory ritual is to heal the milk to forty degrees, into which the yeast is added. Well mixing leaves alone for thirty minutes. If the milk gave out, the process proceeds correctly.
Be sure to remember the ritual of "saturation" of flour oxygen. In the hole made in the flour, the finished milk and egg flows. Also, salt, sugar and oil is added.
The dough is mixed and after which is covered with a food film. By the way, a warm place in which the dough should be laid, may be the place next to the battery. In this case, the dough should increase threefold.
The oven should be as much warm as possible (at least 250 degrees for Celsius). The iron sheet is lubricated with oil, and also sprinkled with flour.
After that, a blinded larger cake from the dough, lay out on this sheet. With this number of ingredients and with a small oven, such a number of dough is enough for two portions. To avoid air output, the edges are not fitted.
For the test, sauce is made from one teaspoon of tomato paste and one tablespoon of mayonnaise, which is lubricated its surface.
For such a test, the filling is laid out by several layers, which among themselves have a layer in the form of a grated cheese.
It is baked for 6 minutes at a temperature of 250 degrees. It should be on the upper shelf. In case the oven does not have such a high temperature mark, then respectively, the baking time should increase. Pizza It turns out insanely soft and fastened.

As for the filling itself, there are already special rules and recommendations here, as everyone makes his perfect pizza. In this case, experiments and flight of fantasy are welcome. The key to success is properly cooked dough itself, but what will be stuffing is not so important. After all, the main thing that? To be delicious!