The most delicious quick yeast dough for pizza. Recipe for thin pizza dough: preparation. Products for the test

pizza recipe

How to make yeast dough for the best homemade pizza! Simple step by step instructions with photo. Please your family and friends. Bon appetit!

45 min

250 kcal

5/5 (2)

Sometimes you want to erect a monument to those who invented pizza! In fact, for me there is no more favorite product in the world, which is always seen as appetizing, fragrant and tasty, that neither children nor adults can resist it. Surprisingly, in our family, homemade pizza on yeast dough has always turned out just great, in no way inferior to analogues prepared in pizzerias equipped with professional equipment - maybe it's the special recipe of my mother, who bakes real culinary masterpieces in an old oven?

Deciding to check it out, I rewrote this one today step by step recipe yeast-based dough, so that each of you, dear culinary experts, can test it for yourself, quickly receiving a product that exactly meets all expectations.

Did you know? The classic pizza dough recipe involves preparing a sourdough starter with fast-acting dry yeast, and then baking it in a special oven heated to 400 degrees. It is clear that such conditions are unattainable for most housewives. Therefore, culinary geniuses invented new version a recipe that allows you to get amazing results using a conventional oven.

Preparation time: 60 - 120 minutes.

Kitchen appliances

• Several capacious bowls with a volume of 400-800 ml, teaspoons and tablespoons.
• Fork, steel or wooden whisk.
• Towels (preferably linen or cotton)
• Baking tray or bun pan with non-stick coating.
• Baking paper if needed, sieve, sharp knife and oven mitts.

Also, keep your blender or food processor ready with the ability to switch speeds.

You will need

Filling

Dough

• 1 kg of wheat flour;
• 500 ml of purified water;
• 8 g of table salt;
• 110 - 120 ml of olive oil;
• 8 - 10 g dry yeast.

Additionally

• 30 g of creamy margarine;
• some flour for dusting.

According to this recipe, you can start a quick yeast dough for pizzas with milk instead of water, because the former makes the products incredibly fluffy and airy, and the latter makes the pizza crusts rougher during baking, but can also be prepared with wet yeast. In addition, for the filling, you can use absolutely any combination of ingredients by adding mushrooms, sausage or boiled meat to it. However try not to overload the filling with ingredients.

Cooking sequence

Preparation

1. Pour water or milk into a deep bowl, the ingredient should be at room temperature.
   
   
2. Pour in the yeast, stir them with a spoon or spatula until completely dissolved.
   
   
3. Add salt, mix a little more, trying to make the grains disappear.
   
   
4. The next step is to add olive oil, stir and leave the mass for five minutes.
   
   
5. Grind the tomatoes in a blender or cut into slices - as you like.
   
   
6. We cut the onion into rings, rub the cheese on a grater or with a food processor.
   
   
7. Mix the tomato paste with sugar and salt, beat for a minute or two with a blender.
   
   
8. We try the sauce - if it is too sour, add a little more sugar.

Important! In fact, the main thing in yeast-free dough is sourdough, so be sure to make sure that there are no drafts in the room during its short proofing. If this is not done, the pizza dough may become "rubber" and will not rise.

Dough

1. Sift the flour into the deepest bowl, make a well in the middle.
   
   
2. Pour about half of the prepared sourdough into it.
3. We mix the mass with a spoon, trying to do it with confident, strong movements.
   
   
4. Pour a little more liquid, remove the spoon and start manual kneading.
   
   
5. After adding the remaining leaven, we continue active kneading for about fifteen minutes, practically without stopping kneading a very plastic, soft and viscous dough.
   
   
6. If the dough is very sticky to your hands, sprinkle it with a little flour, continue kneading.
7. Then we divide our dough into several parts: each will become a blank for one pizza
   
   
8. After that, cover the container with the dough with a film or towel, place it in a warm place for an hour or two.
   
   
9. Then we knead the dough and begin to assemble our product.

Assembly and baking

1. We put the oven to heat up to 180-200 degrees.
   
   
2. Now grease the baking sheet with creamy margarine.
   
   
3. We roll out the workpiece on kitchen table trying to make it as round as possible.
   
   
4. Then we allow the layer to “walk” a little, about ten minutes.
5. We coat it with prepared sauce, you can also sprinkle chopped herbs on top.
   
   
6. Place chopped onion on top, cover it with tomato slices.
   
   
7. Generously sprinkle the workpiece with grated cheese, lightly press the layer.
8. Let the raw pizza brew for literally three minutes.
9. In the oven we place a baking sheet or a mold with a workpiece.
   
   
10. Bake for about fifteen minutes, then check the dough for doneness.
11. If necessary, extend the baking time, then remove the baking sheet from the oven.
12. Let the pizza cool slightly and transfer it to a serving dish.
    
    

Did you know? How to check the readiness of pizza? Just take a wooden stick, skewer or toothpick and pierce the cooked product 5 cm deep. After that, pull out the stick and use your fingers to touch the part of it that was just inside the pizza. A dry skewer indicates the readiness of the product, and a wet skewer indicates that it is too early to remove the pizza from the oven.

That's all! Your amazingly delicious pizza is completely ready! It remains only to cut it into portioned pieces and serve, garnishing with fresh herbs, pouring mayonnaise sauce into a suitable container and preparing the appropriate drinks - tea, juice or compote.

Children also love to eat pizza with milk, and adults - with hot coffee. I bet your first pizza will fly off the table at incredible speed. Wrap the remaining pizza pieces in a plastic bag and place in the freezer, because you will definitely need to make another pizza soon!

We watch the video recipe

In the video below, you can immediately see that the preparation of yeast dough for pizza is very quick and simple, suitable even for beginners in cooking.

Concluding our delicious conversation, I would like to highly recommend the hostesses to prepare some more delicious options for the most delicate pizza dough, which were shared by my friends who love to experiment in this field.

For example, try the amazingly tender and fragrant butter, famous not only for its ease of preparation, but also for its economical set of ingredients. In addition, do not forget about, which is an excellent choice for those who appreciate kefir pastries for their exceptional taste.

It would also be completely out of place to recall the beloved by many, which I cooked last weekend and was incredibly fascinated by its spicy aroma and amazing taste. Finally, it would be useful to recall the famous one, which will certainly suit those who do not have time to mess around in the kitchen, because the guests are already on the doorstep. In general, there are a lot of excellent test options and you can easily choose the one that you like.

Thank you for your attention to the above recipe! I really look forward to your comments on pizza dough, reports and reviews, as well as my own experience on additives in sourdough, dough and toppings. Bon appetit and always good mood!

Although the first pizza was baked in Italy, today this dish is not only widely known outside of Italy, but is also one of the most popular in the world. It is not surprising that there are many recipes for pizza dough, but in the classic version it includes only a few ingredients:

• yeast

A feature of the yeast dough is that it cannot be prepared in 15 minutes. It takes time for the yeast to activate and the dough to increase in volume. Depending on the recipe, the time may take from 1 to 4 hours. This should be taken into account, but there is also a plus: the direct participation of the cook in the process is not required, that is, while the dough is being prepared, you can go about your business.

Five of the fastest yeast pizza dough recipes:

What to choose products for cooking?

Of course, pizza dough can be kneaded with any flour, but for classic recipe it is better to use wheat, the highest grade, with a high gluten content. In this case, the dough will turn out obedient and plastic, it will stretch and roll out well, and the pizza will not crumble after baking.

The proportions of ingredients from recipe to recipe may vary. Often other components are included, which allows you to get an interesting and unusual result. For example, olive oil is often added to the dough. This is especially true for the American version of the dough. Olive oil can be replaced with another vegetable oil, such as sunflower oil.

The five most commonly used ingredients in yeast dough pizza recipes are:

In addition, yeast pizza dough can be kneaded not only with water, but also with milk or almost any fermented milk product. You can also include eggs in the dough - in this case it turns out to be more dense. Additives such as spices and aromatic herbs will not be superfluous. They will add zest and sophistication to pizza, give originality to the usual taste.

Heat the butter in the microwave until liquid, let cool slightly.

Whisk the eggs into the oil

add sugar and salt, mix.

Pour water into the resulting mixture and mix with a fork until smooth.

In another bowl, add 2 cups flour and yeast.

Thoroughly mix the flour with yeast, then pour in the mixture of butter and eggs.

Mix everything together until smooth and pour in 3 tablespoons of vegetable oil.

We begin to knead the dough, it should turn out to be quite homogeneous and soft in consistency. If the dough sticks a little to your hands, then gradually add flour (0.5 cups will be just right). Let the dough rise in a warm place for 1 hour, during which time it will double in size.

We distribute the dough with our hands according to the size of the form, sprinkling flour on top of the dough.

Put chopped mushrooms on top (for this pizza I used oyster mushrooms, which were previously boiled for 10 minutes in salted water and frozen in the freezer). If the mushrooms are frozen, they must be thawed and excess moisture squeezed out. Canned mushrooms are easy to cut.

Put the ham on the dough with mushrooms. On top I usually put tomatoes, cut into thin circles (this time I did not add tomatoes).

From above we fall asleep all with grated cheese, for a tasty result I mix Russian cheese and Suluguni cheese, but you can get by with any one type of cheese.

We bake homemade pizza on a yeast dough in a preheated oven at a temperature of 180 degrees for about 30 minutes (be guided by your oven).

Delicious, fragrant pizza is ready! Before serving, you can sprinkle with finely chopped herbs.

I ask everyone to the table! Homemade pizza on delicious yeast dough is sure to please.

Bon appetit!

Ingredients:

• 1 st. warm water with a temperature of about 40 degrees;
• 1 tbsp Sahara;
• 3 tsp dry fast acting yeast;
• 2 tbsp olive oil;
• 1 tsp salt;
• 3 art. flour.

It will take 15-20 minutes to prepare the simplest yeast dough.

Quick Yeast Pizza Dough Recipe

1. Pour into a bowl at room temperature warm water. The water should not be cold for the yeast to start "working", and not too hot so that the yeast does not "cook". The optimum water temperature is 30-40 degrees, pleasant and not burning. We fall asleep in a bowl of yeast. Sprinkle sugar on top and mix with your hands, kneading the resulting lumps. Leave the mixture - brew for 10 minutes in a very warm place.

The mixture should rise slightly and a beautiful yeast cap will form on the water.

2. Pour all the flour directly into the bowl with the dough and mix with a spoon. As soon as the flour absorbs all the liquid and the dough stops sticking strongly to the walls of the bowl (1-2 minutes), add salt and olive oil.

3. Mix well with a spoon. The dough should be soft, elastic and not stick to the sides of the bowl. In total, the process of kneading the dough takes 5-7 minutes. The dough quickly seizes and gathers into a large lump.

4. The dough is very pleasant to the touch. The finished yeast dough is usually enough for 3 pizzas on a thin dough with a diameter of 30 cm or 2 pizzas on a thick dough. The thickness of the dough depends on how you roll it out. Just keep in mind that the dough will still rise.

5. Lightly grease the baking sheet vegetable oil or sprinkle with flour. Stretch the dough with your fingers over the baking sheet and roll it out with a rolling pin directly on the baking sheet. The main feature of making quick dough is that you need to touch it as little as possible. Everything is fast here - they kneaded with a spoon, stretched it with fingers, rolled it out slightly. That's it, quick yeast dough is ready, it's time to cook pizza! The taste of quick dough is no different from the usual. It turns out the same tender, fluffy and with crispy edges.

The usual yeast dough is not much different from the quick one. It is kneaded by hand and then the dough is put to rise in a warm place for 2-3 hours. During this time, the volume of the dough increases by about 3 times. From the finished yeast dough, you can roll out the base for pizza. Have a delicious pizza! 🙂

Making pizza dough is easy if you know the right recipe. On our site, a master class for beginners on cooking delicious pizza. Here it is, a simple recipe for the most correct dough for a thin pizza with a delicate crust.

Ingredients:

• water - 125 ml;
• yeast - 1.25 tsp;
• salt - 1 tsp;
• flour - 200-250 g;
• olive oil - 1 tbsp.

Cooking:

Important point- flour matters! Use the best flour you can afford. The right flour, this is of course preferably Italian, grade 00 (zero-zero). But with the right approach, the dough will be good even from the simplest flour.

First we prepare the yeast. I used regular sachets. Dilute them in 125 ml of warm water. You can also add a spoonful of sugar there, so the yeast will start working faster.

After 10 minutes, you can start preparing the dough. To do this, pour the flour into a cup (it's easier to cook and less clean up later).

First pour 200 grams, if necessary, it is better to add later than to dilute with plain water. Add a spoonful of salt. Make a well in the center of the slide and pour all the yeast liquid into it.

Mix the mixture well with a fork, and then begin to knead the dough with your hands, collecting lumps from the walls. Pass the dough between your fingers, fold over and over again.

Look here, the dough should be slightly sticky, not dry. If necessary, add flour in pinches. When the dough is sure to come together in one piece - pour olive oil evenly.

Again mix well. Do not rush to add flour, at first the dough will seem liquid / sticky, keep mixing.

And now the most important secret, keep kneading the dough. 10 minutes minimum. Just roll with your palm a little, fold in half and roll out again.

Without additional flour and other things, it will become very elastic and very smooth. Look at the photo, see how it became smooth from the previous step?

Cover with a damp towel and put in heat (possible to the battery) for 30 minutes.

After 30 minutes, the dough will approximately double in size, become even smoother and “fluffy” (airy).

Now just put it on a surface dusted with flour and roll out the future pizza to a thickness of 2-3 mm. If you like pizza with sides - just make small tucks around the perimeter. From the indicated amount of ingredients, you can roll out a pizza about 30 cm. Or a couple of small ones.

The main rule of pizza is the maximum possible temperature, the minimum time. Therefore, feel free to set the highest temperature that is available in your oven. It is best to bake on the lowest shelf - then the dough on the bottom will brown faster than the top, which is more tender due to vegetables and cheese.

Homemade pizza with smoked sausages

Ingredients:

• For the filling: 250-300 g smoked sausages, ham or sausages (to taste),
• 200 g mushrooms
• 200 g hard cheese,
• 150 g semi-hard cheese,
• 1 fresh tomato,
• ½ onion
• fresh pepper, pickles, corn - to taste,
• mayonnaise,
• 3-4 st. l. ketchup or tomato sauce
• fresh herbs - for decoration.
• For the dough: 200-250 g flour,
• 1 st. l. olive oil,
• salt - to taste
• 1 tsp dry yeast,
• 1 st. warm water.

Cooking:

Knead the dough. Mix flour with salt and dry yeast, then slowly add warm water, add olive oil and knead the dough.

If you overdo it with water and the dough turns out to be too liquid, add a little more flour (in moderation so that the dough does not come out hard).

Knead the dough thoroughly and let it brew in a warm place for 30-40 minutes, covering the container with the dough with a towel.

Wash the mushrooms and cut into slices of medium thickness, cut the onions and tomatoes into rings or half rings, smoked sausages into circles. If using ham, cut it into slices. Rub the cheeses on a coarse grater.

If you mix two or more varieties of cheese to taste, then your pizza will turn out spicy and original. Of course, you can use one variety of your favorite cheese.

When the dough is infused, knead it and roll out a thin pizza crust.

Please note: the pizza dough should be soft and airy, if it sticks to your hands - do not rush to add a lot of flour, otherwise the pizza base will turn out hard when baking.

Place the pizza base on a baking sheet lined with baking paper. To prevent the pizza from burning, sprinkle a little flour on the baking paper, and then lay out the dough. Wrap the edges of the future pizza nicely.

Lubricate the pizza crust with ketchup (mayonnaise, sauce) and lay out the filling. You can show your imagination and add whatever your heart desires to the pizza. The main thing is that all this is covered with cheese on top.

Delicious for homemade pizza: sausages, mushrooms, onion rings, some corn, tomatoes, cheese. For piquancy of taste - pieces of pickled cucumbers or olives.

Do not forget to grease the layers of the filling with mayonnaise to make the pizza juicy. But do not overdo it with the sauce so that the pizza does not leak during baking.

Bake homemade pizza for 20-30 minutes at 200 degrees. Readiness check on the softness of the cake. Don't overcook your pizza, otherwise the dough will be too dry and hard.

Cut the finished pizza into portions, decorate with fresh herbs and serve.

Pizza Margherita

Ingredients:

• Pizza dough;
• mozzarella - 100 g;
• basil - 6-8 leaves;
• tomato sauce - 3-4 tablespoons;
• tomato - 1 pc.

Cooking:

To make pizza, use anything and in any combination. If we are not talking about Margarita, then use any products, those that remain with you after the working week. It can be pieces of meat, sausages, herbs, vegetables, cheeses, mushrooms and so on.

Set aside the dough, tomato sauce and herbs.

Now let's prepare the filling. Cut the tomatoes into thin rings. And yes, cut all the ingredients thinner - because the pizza is cooked for 3-4 minutes and we do not need semi-cooked vegetables.

But the cheese is cut into thick bars 1 cm thick. I always use Mozzarella, let's say it is a cheese that is very resistant to temperatures - that is, it melts slowly and you have to wait a very long time until it starts to boil - this is to our advantage.

When all the filling is prepared, proceed to the test. Dust the table with flour and roll the ball into a thin layer, no more than 3 mm thick.

I do this: I ran the rolling pin in one direction, turned it over, sprinkled it with flour and ran the rolling pin in the opposite direction. And so several times. So the shape will turn out round, and not elongated (if rolled in one direction).

You don't need much flour, just run a dusty hand over the surface of the dough. Next, I use a plate to make the shape of the pizza as round as possible. You can skip this step. Transfer the finished dough carefully onto parchment (or roll it out immediately on it).

Spread tomato sauce with spoons in the center of the dough - here take any one you like best, preferably with herbs, garlic, pepper and quite thick, you can take tomato paste good quality. And smear it with a spoon.

If you like pizza with sides, wrap the edges of the dough around the perimeter. In any case, do not go sauce to the very edge of the pizza.

Next, randomly scatter pieces of cheese. There are two classic ways - cheese on top of the entire filling and at the very bottom (on the sauce). The second option is better - the cheese, as it were, holds the filling together and connects the cake with the filling so that it does not slip.

Top with grass (half) and tomato rings. Pepper, spices and a couple more pieces of cheese on top.

Preheat the oven to the highest setting. Transfer pizza with parchment to a hot baking sheet (let it lie in the oven for 10 minutes before transferring pizza to it) and bake on the lowest shelf for 3-6 minutes.

During this time, the cake will begin to be covered with a golden crust, and the filling will be cooked. The indicator here is cheese. It begins to melt and almost loses its shape, but has not yet turned into a puddle.

Allow the finished pizza to cool slightly, literally a minute. Cut with a special knife (see photo). Do not listen to anyone, no semicircular knives, and even more so simple kitchen ones, will cut pizza so neatly.

But it is important for us that the filling does not fall apart and does not move out. I sprinkle fresh herbs on top (we did not use some). And of course, pizza should be eaten with your hands (folding the triangle in half) with good wine and your favorite people!)

By the way, from the leftover dough, you can make excellent rings that will remain tasty even the next day. Since you ask for the recipe, I'll tell you, there is nothing complicated here.

Roll the rest of the dough into a ball and roll it again with a rolling pin into a layer. Here, see for yourself, the principle is like that of pies - what size you want, make such layers of dough.

I got about 16 cm in diameter. Put the filling in the center of the layer - again, anything: sauce, cheeses, herbs, meat, and so on.

And fold the edges of the dough to the center, pinching the seam. Look at the photo, everything should be clear. Bake in the same way as pizza on a baking sheet with parchment, but already on the central shelf until a golden crust appears.

Let the finished ring cool slightly and serve. In an airtight container, they will safely lie overnight. They taste slightly juicier than pizza, as the filling languishes inside the dough, which is tender inside and crispy on the outside. Really good substitute for the usual pies.

Pepperoni pizza at home

Ingredients:

• water - 100 ml
• sugar - 1 tsp
• dry yeast - 1.5 tsp
• salt - 1/4 tsp
• olive oil - 1 tbsp
• flour - 1.5 cups
• sausage "Pepperoni" - 200 gr
• Mozzarella cheese - 250 gr
• pizza sauce

Cooking:

Mix warm water and sugar. Add yeast. Leave for 10 minutes until the yeast ferments and a foam 1.5-2 cm high appears. Pour into a deep container. Add salt, olive oil. Add flour, knead the dough. The pizza dough is thick. Cover the container, put in a warm place, let the dough rise (about 1 hour).
Preparing the topping for Pepperoni pizza. Cut the sausage into slices. Mozzarella cut into thin plates (or grate on a coarse grater)

Place the dough on a floured surface, divide into two parts. Roll out into a layer 3-5 mm thick. Using a large plate (I have 25 cm) cut out a circle. Transfer the layer to a baking sheet sprinkled with flour. Smear with sauce

Throw in the mozzarella and pepperoni. Bake for 20-25 minutes at 220 degrees.

Tomato sauce for pizza

Ingredients:

• fresh tomatoes - 500 g,
• olive oil - 50 ml,
• sea ​​salt- 0.5 tsp,
• sugar - 1 tbsp. spoon,
• garlic - 1 clove,
• basil and oregano - 0.5 tsp.

Cooking:

We clean the tomatoes from the skin and puree in a blender (you can also rub it through a grater). Transfer the puree to a saucepan, heat over medium heat, add olive oil, sugar and salt.

Cook for 10-15 minutes and stir constantly so as not to burn. Garlic is either finely chopped or passed through a press and added together with herbs to the sauce for about five minutes before readiness.

Video: quick pizza dough recipe without yeast