Lush pizza recipe at home. Fluffy pizza dough recipe. The best options. Fluffy pizza dough recipe with photos How to make pizza fluffy and tasty recipes

In the morning, a hot pizza with a cheese crust will delight your husband when he comes out of the shower (you just need to know the recipe for quick pizza dough - and now you, like the most skilled sorceress, are ready to conjure a delicious breakfast!). At lunch, your colleagues will delight in a hearty “Marinara” or a classic “Margherita”, which you will share with everyone working with you in the same office (homemade pizza with thick fluffy dough tastes great after heating in the microwave!). In the evening, the family will appreciate pizza on the most common yeast dough - with a glass of tart red wine, light French comedy and a warm homely atmosphere.

A party for friends, a children's birthday, a business lunch between trainings, a meeting with girlfriends, a picnic in nature - pizza is appropriate everywhere, desired and needed everywhere.

Surely you have your own proven recipe for pizza dough, which you use year after year: it doesn’t let you down, suits you completely and doesn’t force you to go online before every meal preparation to find something suitable. Of course, in this case, you are unlikely to be interested in any other option - and yet... don’t pass by! A new recipe is always a chance to gain useful experience and write down an even more successful way of preparing a familiar dish in your personal cookbook.

Not many people realize that the secret to delicious pizza lies in a successful dough. You can experiment with toppings for a long time, you can replace some components with others, endlessly select the perfect tomato sauce, buy only the best cheeses, but if the base is tasteless, you will never get a delicious pizza.

Let's talk about pizza dough?

The most common yeast dough for thin pizza

Ingredients:

175 g flour;
125 ml water;
1 tsp. yeast;
1/4 tsp. salt;
1 tbsp. l. vegetable oil.

Dissolve yeast in warm water, add salt and oil. Gradually add flour and knead into a soft, non-sticky, elastic dough. After the dough is ready, do not be lazy to knead it additionally on the table, adding one or two tablespoons of flour: yeast dough loves affection, and the three “bonus” minutes of attention that you give it will only improve the quality of the finished dish.

Cover the bowl with the dough with a towel and place it in a warm place until doubled in size. After this, you can knead the dough and start shaping the pizza.

The most common yeast dough for fluffy pizza

The first secret of a successful pizza with a fluffy base is that the dough for this option is rolled out a little thicker than for a thin one. The second secret is slightly different proportions of flour and water.

Ingredients:

225 ml water;
300 g flour;
1 tsp. yeast;
1/3 tsp. salt;
2 tbsp. l. vegetable oil.

Pour dry yeast with warm water and wait until it starts to “play”. After this, add salt, add vegetable oil (olive is ideal, sunflower is acceptable). Add flour little by little and knead into a smooth, pleasant, non-sticky dough. Leave it in a bowl, covered with a towel, for 1-1.5 hours before rising (the time depends on the room temperature and the quality of the products). After doubling the dough, we cheat and start assembling the pizza.

Pizza dough without yeast

Ingredients:

2 cups flour;
0.5 glasses of milk;
1/2 tsp. salt;
1/2 tsp. soda;
2 eggs;
3 tbsp. l. vegetable oil.

Mix flour, salt and soda. In a separate bowl, stir milk, eggs and butter. Pour two-thirds of the flour into the liquid mass, stir with a spoon until it becomes a homogeneous sticky substance. Put the spoon aside, grease your hands with vegetable oil and, gradually adding the remaining flour, begin to knead. Knead the dough for at least 10 minutes - you should get a smooth, shiny, even lump, very pleasant to the touch. Cover the dough with cling film and leave to rest for 15 minutes. After this you can work with the test.

Kefir pizza dough recipe

Kefir dough is loved by those who prefer quick options for making pizza - no need to knead for a long time, no need to wait for rise and proofing. Another significant advantage of kefir dough is the banal disposal of leftovers: it often happens that a glass of kefir remains in the bag, which no one wants to drink anymore. The expiration date is about to expire, and on the way home I bought a new portion of fermented milk products. Just throwing away the leftovers is a no-brainer, so you need to come up with something that will allow you to use them without forcing your family to drink kefir that has been sitting in the refrigerator for several days. The solution is kefir dough for pizza, classic or, for example, such a non-standard one as.

Ingredients:

1 glass of kefir;
2.5 cups flour;
10 ml vegetable oil;
1 egg;
1/3 tsp. salt;
1/3 tsp. soda

Mix flour, salt and soda.

In a separate bowl, mix vegetable oil, kefir and egg.

Gradually add the dry mixture into the liquid mass and stir until a homogeneous sticky dough is obtained. You can’t knead it for a very long time - you will “drive out” all the air, and the dough will turn out “clogged” and tough. After all the ingredients are mixed, with your hands dipped in vegetable oil, pour the dough into a well-greased pan and spread into an even layer. Then you can work with the filling.

Pizza dough with sour cream

Perhaps, among all the non-canonical pizza dough options, this one is the most interesting, tasty and convenient. Quite quickly (10 minutes maximum) and with minimal labor (measured, mixed, received), you have an excellent pizza base ready - tasty, tender, not dry or hard. Great option! Of course, a true pizzaiolo would most likely simply faint if presented with the indistinct mass without yeast, which we call sour cream pizza dough. Let's not irritate him - we'll agree that we'll officially call a culinary masterpiece made with liquid sour cream dough an open pie, and among ourselves we'll continue to call it pizza. Homemade and extremely tasty.

Ingredients:

1/2 cup sour cream;
1 egg;
1/2 tsp. soda;
1/2 tsp. salt;
1/2 cup flour.

Mix sour cream with egg, add salt and soda. Add flour and with a few sharp movements knead into a homogeneous, lumpy dough. Place it in a well-greased pan and level it with a spoon. You can work with the filling.

Pizza dough with cottage cheese

Soft, with a pleasant creamy aftertaste, tender and does not dry out for a long time. This is the dough that should be prepared for two large pizzas at once, because on the second day, and even on the third, it remains tasty and appetizing.

Ingredients:

250 g cottage cheese;
1 egg;
50 g butter;
1/2 tsp. salt;
1/2 tsp. soda;
1.5 cups flour.

Grind the cottage cheese with the egg, add soda, salt and softened butter. Gradually adding flour, knead the soft dough. It may stick slightly to your hands - try to limit yourself to the specified amount of flour so as not to “clog” the dough and make it tough. To distribute the dough on a baking sheet, line it with baking paper, lightly grease it with vegetable oil and place a ball of dough in the middle. With wet hands, stretch the dough in all directions, achieving an even layer. Next you can add the filling.

Yeast puff pastry for pizza

And this is the most labor-intensive of all the pizza dough recipes given. Obviously no one will cook this every day, but sometimes you can treat yourself to wonderful puff pastry made with yeast - it is soft, crispy, tender, and substantial at the same time.

Ingredients:

200 g butter;
3 cups flour;
7 g yeast;
1/2 tsp. salt;
3/4 cup liquid;
1 egg;
3 tsp. Sahara.

Pour warm water into a bowl, add sugar and yeast.

Quickly rub the ice cream butter into the flour on a coarse grater, and mix quickly until crumbs are obtained.

After the yeast begins to “play,” add the egg, stir well and pour into the flour mixture. Stir without fanaticism, add another spoon or two of flour if necessary, gather the dough into a ball and, covering the bowl with cling film, put the dough in the refrigerator for 1.5-2 hours. After this, the dough can be taken out and cut.

Beer pizza dough

Ingredients:

1/2 glass of beer;
125 g butter (half a pack);
1/3 tsp. salt;
1/3 tsp. soda;
1.5-2 cups of flour.

Mix beer with melted butter, add salt and soda. Stir in the flour - you should get a soft, non-sticky dough, very pleasant and tender. Roll it into a thin layer or stretch it with your hands and fill it with filling.

Pizza made from ready-made dough

An option for the lazy, busy, in a hurry and who hate “playing” with dough, but who love to eat deliciously, is pizza on store-bought puff pastry, unleavened or yeast. Defrost, place on a baking sheet, spread the filling and put in the oven - that’s it. It cannot be said that with such manipulations you will get a culinary masterpiece, however, the fact that dinner will be much tastier than a store-bought semi-finished product can be said with complete confidence.

5 tips for making delicious pizza dough:

1. It seems to many that the unfortunate half spoon of salt in the dough is not felt or felt at all, so you can simply forget about them. Blasphemous mistake! Salt balances the taste of the dough, enhances what is worth strengthening, so in no case should you expect that the saltiness of the finished dish will be leveled out with the help of the filling and ignore adding salt to the dough.

1. Having filled your hand and trained, move on to aerobatics - do not roll out the dough with a rolling pin, but gently stretch it with your hands. The display of pizzaiolos preparing your treats by beautifully tossing the dough into the air is not only part of the cooking show. This is also a completely justified way to prepare the perfect pizza: it does not tear the delicate yeast fibers and ensures a soft and pleasant dough structure.

1. A common mistake that the generous Slavic soul makes when preparing pizza is adding a thick, thick layer of topping. We conscientiously forget that we are not preparing an open pie, but pizza, and strive to add more toppings, believing that since we are cooking for ourselves, there is no need to be greedy. However, the reality turns out to be different - and the pizza doesn’t turn out exactly as it should. Ideal option: the finished dish must contain both the filling and the amazingly tasty base. Don’t forget about this the next time you place meat, tomatoes, olives, mushrooms, cheese and other delicacies on the dough.

1. Bake pizza only at high temperatures - a real Italian delicacy is cooked in a wood-burning oven, which provides dry and very good heat. To get closer to a similar picture at home, set the temperature regulator in your oven to at least 220 degrees.

1. For the same reason as described above, you should place the dough not on a cold metal sheet, but on a well-heated surface. To do this, keep the baking sheet in the preheated oven for about 10 minutes, and only then transfer the dough onto it.

Good luck with your experiments and delicious pizza!

Pizza dough from pizzerias is truly excellent. It is elastic, soft, does not break, tasty and goes well with any filling.

• Use only the highest quality flour. Before preparing the dough, it must be sifted. There is no need to add a lot of flour - this can cause the dough to become tough.
• Add oil in strictly specified quantities. If there is too much of it, the pizza will turn out greasy. Ideally, use high-quality extra virgin olive oil.
• The water or milk should be slightly warm.
• Professionals form the pizza crust with their hands - this is the secret of soft and tasty dough.

Prepare soft pizza dough like in a pizzeria - thin and thick

Ingredients for thin dough

• Milk – 250 ml
• Flour – 500 grams
• Dry yeast – 15 grams
• Chicken egg – 2 pieces
• Butter – 50 grams
• Salt - a pinch

Preparing thin dough

1. Pour the slightly heated milk into a deep container and add dry yeast there. Stir the mixture until the yeast is completely dissolved.
2. Beat two eggs with a whisk in another bowl. Add salt and beat everything again.
3. Pour the beaten eggs into the container with milk and mix everything well.
4. Add the sifted flour to the bowl with the ingredients. Knead the dough gradually.
5. Melt the butter. Add to dough.
6. Knead the mixture for about 20 minutes. The dough should be elastic and soft.
7. Form the dough into a log, cover it with a towel and leave the dough to rest for about 30 minutes.

This dough needs to be rolled out very thinly and baked in the oven for no more than 10 minutes.

Ingredients for thick dough

• Warm water – 150 ml
• Flour – 250 grams
• Dry yeast – 1 teaspoon
• Olive oil – 1 tablespoon
• Sugar – 1 teaspoon
• Salt – ½ teaspoon

Making thick dough

1. Dissolve sugar and yeast in warm water. Sift the flour and mix with salt.
2. Pour olive oil and yeast mixture into flour.
3. Start kneading the dough. As a result, it should become soft, non-sticky and elastic.
4. Roll out the dough into a layer with a rolling pin or your hands. Cover with a towel, let the base stand for 30-40 minutes in a warm place in order to become more voluminous.

Real pizza can be made at home, and you can make great pizza dough at home. Homemade pizza dough must meet the main criterion for pizza dough: it must be elastic so that you can stretch it well with your hands and end up with a thin crust. How to make pizza dough correctly? - you ask. Well, let's look at how to prepare pizza dough quickly and correctly. The pizza dough recipe is considered even more important than the pizza topping recipe. Delicious pizza dough is the key to delicious pizza. It is very important that it turns out thin pizza dough. A thin pizza dough recipe traditionally includes yeast. But you can also make pizza dough without yeast. The recipe for pizza dough without yeast uses traditional yeast-free dough products as a starter. To do this, prepare pizza dough with kefir and pizza dough with milk. Quick and easy pizza dough can be made with dry instant yeast. Even if you don't have much experience working with dough, you can probably make simple pizza dough. After all, to make it you need flour, water, salt, sugar, yeast and butter. Ideally, yeast pizza dough is prepared from a mixture of regular and durum flour, but our regular flour is also suitable. At the same time, many people usually strive to prepare pizza dough quickly. Indeed, quick pizza dough can be prepared in about 20 minutes. We recommend taking your time to get good pizza dough. Just spend 10-15 minutes more. Firstly, to make it work pizza dough thin, you need to mix it well. This is the whole secret of how to make pizza dough: knead it for about 10 minutes until it becomes elastic and does not tear, so that you, like a real pizzaiolo, can stretch it with your hands to the size of the future pizza. The recipe for Italian pizza dough recommends letting it sit for 20 minutes, during which time the flour will swell and the yeast will begin to sparkle. As a result, your homemade pizza dough will not tear, which is very important for making delicious thin pizza dough. In addition, the dough for Italian pizza must be prepared with the addition of olive oil. If you still have questions, watch how to make pizza dough with photo instructions. Follow the recipe step by step and you will have real pizza dough. The photo recipe will help those who are still on good terms with the dough. And don't be afraid that you will end up with dry pizza dough; real pizza shouldn't be wet. However, some people like their pizza dough to be fluffy and runny. Liquid pizza dough is often prepared with kefir or sour cream, flour is sifted so that it is saturated with oxygen, soda is quenched with vinegar. The result is a fluffy batter that is poured into a baking dish.

The answer to the question of how to cook will be similar. pizza dough in a bread maker. Everything is even simpler here, since the main thing is to put the dough ingredients in the correct sequence, the machine will do the rest for you.

The most delicate fluffy dough with fluffy golden edges, homemade juicy tomato sauce with spices, tender mozzarella and pieces... pieces of whatever you want. Hot, rosy, thick, aromatic pizza straight from the oven to your table!

Ingredients for one 30 cm pizza

Dough:

The type of flour is important for the structure, and although it will be tasty in any case, nevertheless, the “wow, like in a pizzeria” effect and the wonderful lavash viscousness of the dough is achieved by the right type of flour. So for a simpler effect, any white baking flour is suitable, and for a solid immersion in the world of pizza, we take type 00 flour or a mixture of 00+semola 5:1 (for example, Italian Molino Grassi and Garnets for pizza in a green pack).

Tomato sauce:
250 g pureed tomatoes in their own juice or fresh tomatoes,
1/2 tsp. marjoram,
1/2 tsp. basilica,
1/2 tsp. oregano,
1/4 tsp. salt,
1 clove of garlic.

Filling:
120 g unbrine mozzarella,
+ any ingredients as desired - red and green hot fresh peppers, salami, olives, marinated champignons. The filling components must be completely ready for use or require minimal heat treatment.

Pizza recipe

1. Prepare the dough. Dissolve sugar and yeast in warm water. Only in warm, never cold or hot, so as not to kill the yeast.
2. Mix flour with salt and sift into a mixer bowl.
3. Pour the butter and yeast mixture into the flour. Knead the dough in a food processor for 7-10 minutes, then another 2-3 minutes with your hands. The dough will be smooth, elastic, not sticky and very pleasant. Pull the dough into a ball.
4. On a surface sprinkled with flour, immediately after kneading, roll out the dough into a round layer with a diameter of 30 cm. Cover with a towel and leave to proof for 30-40 minutes, depending on the degree of desired fluffiness and thickness of the pizza, in a warm place.
5. Prepare classic Italian tomato sauce. Chop the tomatoes, place them in a saucepan and cook until thicker under the lid (otherwise it will splatter) over medium heat. The volume will decrease by about one and a half times. Add salt and spices, pressed garlic. Let cool.
6. We prepare and cut the ingredients for the filling - peppers, mushrooms, sausage...
7. Assemble the pizza on a baking sheet. Pour all the tomato sauce and half the cheese onto the prepared dough and distribute evenly over the pizza. Lay out the filling ingredients and sprinkle the remaining grated cheese on top.
8. Bake the pizza at 220 degrees C for about 10 minutes.

Thick, fluffy, piping hot pizza is ready. Bon appetit!