Dough for classic Italian pizza

Making homemade yeast pizza dough is a snap. It is important to have a proven recipe and a good attitude towards good results. This recipe is designed for quick kneading of dough in water using dry yeast and eggs. After lifting, the mass turns out to be soft and docile in work. The dough after baking has a balanced taste and goes well with both meat ingredients and vegetable or even seafood.

This dough is prepared in a safe way using pressed yeast. His proofing is short-lived: you can just prepare the filling and preheat the oven until the dough comes up. The recipe will appeal to those who do not want to mess around in the kitchen for a long time, but love to enjoy homemade pizza. The dough turns out to be quite soft after rising. To make it more convenient to work with it, it is recommended to grease your hands and work surface with vegetable oil.

Yeast pizza doughs are generally easier and faster to prepare than pizza doughs. The mass is kneaded, in the main, in a safety-free way and immediately put into proofing. This recipe is no exception: everything is prepared quickly and without unnecessary hassle. Thanks to careful kneading and precise proportions of dry and liquid ingredients, the crumb of the dough is soft and porous, but the crust is baked until it crunches. Pizza on this basis will always be delicious.

Pizza is a great treat for unexpected guests. If you have a recipe for a successful dough in stock, then you don't have to worry about the result - the pizza will be delicious.Especially valuable when such a dough does not involve long cooking and proofing. This recipe is good because it is fast and reliable. The base for the pizza will turn out to be fluffy and porous, with a ruddy soft crust.

We offer a simple and affordable yeast dough recipe that will appeal to those who like to eat pizza. The dough does not contain eggs, milk and butter - baked goods can be called lean and neutral in taste. This is perfect for pizza. As for the texture, it will be quite soft and porous, with a dense ruddy crust. You can choose any product for the filling - the dough behaves well with both wet and fatty foods.

This dough will not make a classic pizza with a thin base and a crispy crust. On the contrary, it will be lush, soft and tender. You can even compare such a pizza with focaccia, with the only difference that there will be more toppings. In order to emphasize the taste of the dough favorably, it is recommended to choose products with an intense taste and aroma for the filling. For example, salami or raw smoked sausage, aged cheeses, hot ketchup, and herbs.

If you like pizza on a thin base, where the dough is tender and crispy, then this recipe should not be overlooked. The preparation of such a dough does not require dough and, in general, is quite simple and not troublesome. Provided that the yeast is of good quality and fresh, proofing will not take long. While the pizza toppings are being prepared, the dough will do just fine. To make the dough tasty and delicate in texture, we recommend using olive oil, and sift the flour before adding it.

To make your pizza healthier, you can make the base with whole grain flour. It contains much more vitamins and fiber than premium wheat flour. But in order for the texture of the dough to be optimal, we still add a little traditional flour to the whole grain flour. Delicate mozzarella, tomatoes and Provencal herbs are ideal as a filling.

Quite often in baked goods, you can find a substitute for sugar for honey. Pizza dough is no exception. Honey, like sugar, triggers the yeast to work and ensures the formation of a golden crust. According to this recipe, the dough is prepared quite quickly and does not require much trouble. And the result will be a porous, delicate base on which any filling will reveal the best shades of taste.

An excellent option for pizza dough on fermented baked milk. In general, any fermented milk product works well for making a pizza base. Whether it's kefir, sour cream, ayran or fermented baked milk. The latter has a delicate sweetish taste, which is transferred to the dough and makes it very pleasant. We also add olive oil, eggs and flour to the dough - a simple affordable set of products for a delicious dough. While rolling, remember that such a dough should not be formed in a thick layer. The optimal thickness is three to four millimeters.

A very interesting version of the pizza dough that does not require yeast or even eggs. In the process of kneading, we introduce boiling water into the dough - the technology is somewhat reminiscent of making choux pastry. The resulting mass is very delicate, pliable and soft. When rolling out, the dough "holds" well and does not stick to the surface. When kneading, we recommend using a spatula or spoon first, so as not to burn yourself. At the last stage of kneading, we already act manually, lubricating our palms with vegetable oil - this way the temperature of the dough is perceived less hot.

This is just one of those recipes when “fast, simple and tasty”. The dough is ready in no time! Then we roll it out, spread it with tomato sauce, apply the filling and send it to the oven. The result will be a pleasant surprise and will certainly be tastier and more natural than the delivery pizza. For the preparation of the dough, yeast is not needed, the mass is of medium density and gives a thin crunchy base - the filling solo on such a dough as advantageously as possible.

Freshly dough is kneaded in a matter of minutes using flour and water. Additionally, we add an egg and vegetable oil - you can use not only traditional olive, but also any odorless vegetable. So that the base of the pizza on unleavened dough does not turn out too dense, add baking powder when kneading. Any ingredient can be used as a filling. This type of dough "accepts" moist vegetables and fatty foods well: tomatoes, peppers, bacon, salami, etc.

If you don't want to mess around with yeast dough, but you want to make homemade pizza with a soft crust, you should like this recipe. The dough is kneaded very quickly, it turns out to be pliable and we live, somewhat resembling yeast. It is noticed that it is especially porous and airy if you use sour kefir, whose shelf life has come to an end. The dough should have a soft, not tight consistency - this makes the finished pizza of medium thickness, light and juicy.

The dough cooked in milk always turns out tender and easy to use.This dough is also very appropriate for making pizza at home. The key to getting a delicious pizza is the right dough and delicious filling. This recipe will help you deal with the question of making tender pizza dough without yeast.

Here's a simple pizza dough recipe that doesn't include yeast. This means that cooking does not take much time, and you can start forming the pizza itself right away. The dough also does not include eggs, and in taste it will somewhat resemble neutral pita bread. This type of pizza base goes well with juicy, moist toppings. Tomato sauces and grated cheese can be used generously without fear of overmoistening and weighing down the dough base.

Pizza is not the healthiest food, considering that it is made with processed white flour dough. However, you can always make the right replacement: instead of useless premium flour, use a very valuable whole grain. Of course, the look and taste of pizza made from such a dough will differ from a traditional dish. However, there will be more benefits from such food. For lovers of proper nutrition, pizza on this basis definitely has every chance of entering the daily menu.

The pizza dough does not have to be yeast dough. There are many other options that give excellent results. In this recipe, we prepare a dough based on sour cream and olive oil. The combination of this fermented milk product with vegetable oil gives a rather porous and crumbly texture, while not depriving it of its softness. For pizza, this is what you need.

The dough according to this recipe is fluffy and soft. It rises well when baked - the base of the pizza will be tender and airy. Also, this dough is suitable for forming pies with various fillings. The recipe has every chance of becoming a favorite among fans of pizza and other savory yeast baked goods.

Here is a recipe for making a simple pizza dough - with water and without yeast. Everyone can cook it, it will take a minimum of time. Adding any filling to such a dough, the result is a delicious and appetizing pizza! Such a dough can be safely called a five-minute dough.

The pizza dough according to this recipe has a pronounced dense crust and a porous crumb.When baking, it is very important not to keep the product in the oven for a long time, otherwise the base will be tough, and the filling itself is most likely overdried. We preheat the oven to a high temperature of 200-210 degrees, and place the pizza on the middle-lower level. The dough will have time to quickly bake until tender and not dry out, and the surface filling will remain juicy.

Delicious dough in pizza plays almost the first role. If the base is soft, with a golden brown crust and well balanced in taste, it sets the mood for the whole product and favorably sets off any filling. Someone prefers a porous and airy dough, someone likes more textured and dense bases, but for any option one thing is true - the product needs to be conveniently nibbled and easy to chew. Yeast dough perfectly fits these criteria - it is perfect both in taste and texture.

The quickest way to make pizza dough is to make it yeast-free. Here is a recipe for making a thin and soft pizza dough with milk. The dough is prepared quickly. Using milk as a liquid base results in a tender and soft dough. With such a dough, homemade pizza will appeal to everyone, without exception!

To make the Italian pizza dough elastic and smooth, it is important to use quality olive oil. The process of making yeast-free dough for Italian pizza is very simple, and a novice cook can handle it. The base from such a dough will turn out to be thin, which is successfully combined with a large amount of filling.

The classic recipe for a quick yeast dough with dry yeast. Interestingly, such a dough is designed for different uses. If you immediately form a pizza and send it to the oven without proofing, then the product will turn out to be thin, with a crispy crust. If you let the dough rise and work with it after fermentation, then the finished pizza will have a porous, fluffy and soft base. In addition, this dough perfectly tolerates freezing - it can be stored well in the freezer for up to three months. From the specified number of ingredients, one large pizza or two medium pizzas of 25 centimeters each are obtained.

The recipe for this dough is simple to remember and easy to use - most ingredients are measured in glasses. Dough is supposed to be prepared - this will require more cooking time than the unpaired option. The result is a soft, porous and airy pizza base. This dough will especially appeal to those who do not like hard crusts and density in baked goods, preferring a more delicate and fluffy texture.

Successful base and appropriate filling - what else do you need to make homemade pizza? The classic pizza dough without yeast is made more tender by using milk instead of water. With such a dough, ready-made pizza will be incredibly tasty!

Kefir yeast dough turns out to be especially fluffy and porous. The mass rises well both during proofing and during baking in the oven. Pizza on this basis will especially appeal to those who like soft tender crumb and a ruddy pliable crust. When preparing kefir, you need to warm it up - in no case do we bring it to a hot state, it is enough to slightly heat it so that the yeast can start its work in it. We suggest using butter as a fatty component, not vegetable oil - this will also contribute to the softness of the dough.

This version of the pizza dough will appeal to those who love a crispy and porous base. Thanks to margarine, the dough has a texture somewhat similar to shortbread - crumbling, loose and melting in the mouth. Such a dough successfully holds wet fillings without becoming sticky and heavy - this is all the merit of vegetable fat. You can notice that a certain amount of sugar is used in the dough - the base of the pizza will turn out to be really sweet. Sun-dried tomatoes, salami, thin slices of bacon, any fatty cheese are well suited as a filling.

Most liquid fermented milk products are suitable for making yeast dough. Among them, of course, is sour cream. It has been noticed that sour cream-based yeast dough is softer and more tender than, for example, milk or water. The fat content of the product can be any. It is important to use high-quality yeast - this is perhaps the most important condition for a successful result, of course, subject to the preparation conditions.

This dough is prepared with dry fast-acting yeast, so it does not take a lot of time to prepare it. Even if you have no experience with yeast dough, this recipe will not seem complicated. It is important to observe the temperature of the liquid during the cooking process - the water must be heated to a temperature of 35-40 degrees. If the temperature is lower, the yeast will not be able to activate properly and provide a rise in the dough. If the water is overheated, the yeast will die prematurely, which again will negatively affect the fermentation process.

This pizza dough is ideal: spongy, soft, giving a fluffy crumb and a ruddy crunchy crust. I must say that the consistency of the finished kneaded dough is not tight, but rather semi-soft, unformed, therefore it is somewhat inconvenient to manually knead it - it sticks to your hands. This nuance is easily solved if you grease your hands with vegetable oil. And those who are the happy owner of a bread machine can easily and conveniently prepare the dough in it. In this recipe, we will dwell on this in detail.

This test requires no eggs or oil. We take mayonnaise as a fat component. It will provide the dough with friability and lightness. Pizza on this basis turns out to be very tasty and tender. We use dry fast-acting yeast in this recipe - so the process of cooking and raising the dough becomes easier and faster. We recommend sifting the flour beforehand to add fluffiness to the dough.

Making homemade pizza - what could be easier? However, the result does not always meet expectations, and most often disappointment occurs due to a failed test. "Correct" dough is a guarantee of a tasty base for pizza, on which the overall taste and appearance of the product largely depends. According to this recipe, we prepare the yeast dough without adding eggs. The base for pizza from it turns out to be spongy, with a dense crust and tender crumb. If you follow all the cooking conditions, then the pizza will turn out no worse than in a pizzeria.

Interestingly, pizza dough can be made with honey. This savory snack pastry is great with such a seemingly exclusively dessert addition. Honey in this case gives the dough not so much light notes of sweetness, but rather a special texture and consistency. And the finished product, thanks to honey, has a soft, slightly viscous crumb and a pronounced crust. When kneading, you will notice that the mass turns out to be quite tight, but after raising the dough, this will slightly adjust, and softness and elasticity will appear.

Anything in the fridge can be used as a pizza filling: leftover sausages, ham or sausages will do. A couple of tomatoes or peppers will add juiciness. Grated cheese will highlight the flavors of all ingredients and combine them into a harmonious overall taste. But it is better to have a proven dough recipe that does not fail and always gives an equally good result. The dough according to this recipe has every chance of becoming just such a proven and reliable option.

The quickest way to make pizza dough is to make it yeast-free.This recipe also uses water, baking powder, and an egg. If the refrigerator has all the necessary filling, then such a pizza dough will become a lifesaver. A minimum of time - and a delicious thin dough will be ready!

Good dough is an important aspect of making a successful pizza. The base should be soft enough to be comfortable to eat and also firm enough to “withstand” wet filling. The crisp brown crust is also important, which gives the finished pizza both texture and visually makes it attractive. This recipe involves the preparation of yeast pizza dough using dry yeast. Eggs are not needed here - the dough turns out to be airy and uncomfortable.

For lovers of thin Italian pizza, I wholeheartedly recommend preparing the dough for its subsequent preparation. Baking on this dough turns out to be incredibly tasty and mouth-watering. The dough preparation process will take a minimum amount of time.

Lovers of Italian food would certainly like to enjoy this delicious meal in a cozy home environment. So don't miss the opportunity to experiment with new recipes in order to find your perfect pizza dough.

The dough requires a minimum of ingredients, and it turns out to be very successful. It takes time to rise as it contains dry yeast. As a rule, about half an hour is enough for the dough to expand in volume. It is important that the yeast is of high quality and tested - the final result largely depends on this.

Making a quick and tasty pizza dough at home is easy, and the cost of ingredients is minimal. The result is a thin pizza dough that tastes like pizza dough. Such a dough is prepared in water without the use of yeast.

Many housewives strive to cook and roll out the thinnest pizza cake on their own at home. Everything in order to prepare the same delicacy that is served in pizzerias. We will show you how to do this.

Pizza is a great option for a delicious snack.It can be easily made at home with a base of the same thin dough as in a pizzeria.

If you love Italian pizza, I would like to recommend you a wonderful dough recipe for making it with great pleasure. Pizza on such a dough turns out exactly like in Italy. Thin tender dough will certainly please everyone.

Mayonnaise dough is a quick way to make a pizza base. The main advantage of such a dough is that there is no need to fiddle with kneading the dough with your hands and roll it out. The dough on mayonnaise is prepared very quickly, special skills are not required for its preparation.

The main advantage of yeast-free dough is that it does not need to be insisted. Almost immediately after preparation, it is ready to use. This recipe for making pizza dough is also from the category of yeast-free. Despite this, the finished dough will be fluffy and soft thanks to the combination of ingredients and their correct ratio.

Kefir pizza liquid dough is prepared very quickly and easily. Such a dough is convenient because it does not require the use of yeast, you do not need to knead it by hand and roll it out. Immediately after preparation, the kefir batter can be used for its intended purpose - filled with filling to taste and baked.

According to this recipe, you can make a yeast-free dough on kefir for pizza, which is almost no different from what is baked in pizzerias. This dough turns out to be dense, elastic and easily rolled out.

The mayonnaise dough for homemade pizza is prepared very quickly, it requires a minimum of ingredients. This dough turns out to be watery, so it does not imply kneading with your hands and rolling with a rolling pin. With mayonnaise dough, the pizza will turn out to be very satisfying and tasty, and using a frying pan speeds up the cooking process at times.

For pizza lovers who keep an eye on their figure, I wholeheartedly want to recommend a recipe for a tender dough. The process of making a diet dough is outrageously simple. Making a low-calorie pizza dough requires the minimum amount of available ingredients.

To make pizza, you need to knead the dough and prepare the filling. The stuffing most often uses meat, sausages and assorted vegetables. And the dough can be both yeast and yeast-free. The last option is faster, but no less tasty.

Pizza dough can be made without using yeast. This base turns out to be thin, airy and tender - ideal for oven-baked pizza.

The Express Frying Pan Pizza Recipe can be made quickly for dinner. It's easy and doesn't require any special culinary skills. You are guaranteed a good result.