Thin pizza dough recipe: preparation. Fast, thin and crispy pizza Homemade pizza recipe dry yeast

Pizza, from the very moment it appeared on the culinary horizon, has been and remains one of the most favorite dishes of millions of people. It is prepared in numerous catering establishments around the world. It is also a favorite for home cooking.

Both adults and children love her equally; both meat eaters and vegetarians. It is prepared both in the homeland of its origin and in different parts of the world. Its name sounds the same in all languages, so no one needs to explain what it is.

Nowadays, it is not difficult for lovers of this dish to eat it at any time. There are special establishments where it is prepared, and there is also an almost 24-hour home delivery service for delicious baked goods. Stores also sell semi-finished products with different fillings. In order to bring it to the state of the finished product, you just need to warm it in the oven or microwave, or keep it there for a longer time.

But despite such accessibility, many still strive to cook this delicious dish at home. Firstly, it turns out cheaper, secondly, you can cook it with any filling and thirdly, and most importantly - it’s homemade, it’s homemade. Everything that is prepared with love and with your own hands always turns out tastier.

The filling plays an important role, that’s clear! And it can be different, some like the classic ones, those that are traditionally used in cooking, while others cook “in Russian”, where what is in the refrigerator is used as a filling. It’s hard to argue here, because as you know, there’s no arguing about tastes.

But what you can’t really argue with is the fact that for any baking, the most important thing is the base, that is, the dough from which the baked goods are actually prepared. If it turns out dry and tough, then no amount of filling, even the most delicious one, will save it. It is the properly prepared tasty base that makes this Italian dish truly delicious.

Therefore, special attention is always paid to its preparation. Pizza is no exception. In Italy, family cooking recipes are passed down from generation to generation, from mother to daughter. Carefully stored and used with great love and respect.

Maybe you also have the same recipes in your collection. And for those who haven’t yet, I suggest the following options.

Basically, the foundation differs in three main characteristics. It can be yeast, yeast-free and puff pastry. Within each category, there are different options regarding ingredients and cooking methods themselves. There are thin and thick varieties, which can be prepared from any of the proposed options.

Many people like to cook this way. It cooks quickly, is tasty and slightly crispy, and it is not so high in calories, as it turns out thin.

There are general basics and ingredients for its preparation, knowledge of which will allow you to prepare any dough from available products.

• It is best to use the highest quality flour from durum wheat
• the flour must be sifted through a sieve twice to saturate it with oxygen
• corn or ground bran can be added to wheat flour
• very often dried herbs are added to flour, as a rule, these are herbs that give an aromatic aroma, for example Provençal
• either drinking water (maybe even mineral water with gas), or milk, some fermented milk product, or mayonnaise is added as a liquid component
• eggs may or may not be added
• oil, usually olive oil, preferably of the highest grade, cold pressed “Extra Virgin”. If there is no such oil, then you can use any other vegetable oil, but of the highest grade
• salt, sugar, spices
• baking soda or baking powder, they allow you to achieve softness. In addition, baked goods will not go stale longer during storage. Although, as a rule, there is usually nothing to store, everything is eaten much faster.
• After kneading, the dough must lie down and rest for 20-30 minutes, this will make it more elastic and soft. It will be easier to roll it out.

• There are recipes where a liquid foundation is prepared. In this case, she does not need to lie down. It can be used, and even recommended, immediately after mixing.

This is the dough we used to make. There are four different recipes for each season.

Well, now, let's look at the cooking options.

Thin dough with olive oil

We will need:

• flour - 2 cups
• boiled water - 0.5 cups
• olive oil - 4 tbsp. spoons
• soda - 0.5 teaspoon
• salt - 1 teaspoon (or baking powder)

Preparation:

1. Sift the flour into a bowl twice. Make a depression in the middle. Pour some boiled water at room temperature into it. Add salt and olive oil.

When sifting flour, it is additionally saturated with oxygen, and the dough becomes softer and airier. This should always be done when working with flour, and when baking any flour products.

2. Mix the mixture with a spoon. Quench the soda with vinegar. Add to the total mass. Instead of soda, you can use baking powder, you will need 1 tablespoon. Add remaining water. Mix first with a spoon, then place on a table sprinkled with flour.

3. Knead elastic dough. Knead for at least 10 minutes, then cover with a damp towel. Let it brew for 20-30 minutes.

Cover it with a damp towel so that it acquires better elasticity and pliability. In addition, it will take in the missing water if necessary.

4. Then cut off a part of it, roll it out or stretch it with your hands into a layer of the desired thickness, and transfer it to a baking dish or onto a baking sheet.

5. Grease with tomato sauce or paste. Place the filling. Bake until done.

Recipe without yeast in 5 minutes

As you can see from the title of the chapter, this is a very quick, and I will also add an easy way to prepare it. In addition, it is also low-cost. And all the products can be found in every refrigerator.

We will need:

• wheat flour - 5 tbsp. spoons
• egg - 3 pcs
• mayonnaise - 3 tbsp. spoons
• salt - a pinch
• vegetable oil for lubrication

Preparation:

1. Break the eggs into a bowl and beat them with a fork or whisk.

2. Add mayonnaise and salt and continue whisking. You should get a homogeneous mass.

3. Gradually add flour sifted through a sieve and mix. The dough should be quite liquid, with the consistency of thick sour cream.

4. Grease a frying pan or baking sheet with vegetable oil and pour out the resulting mass. Flatten with a spoon.

5. Lay out the filling. Bake or simmer in a frying pan.

This recipe belongs to the category, is prepared in 10 minutes, and therefore does not require an abundance of filling. Therefore, take this into account when preparing it.

Kefir dough

In fact, this option can be prepared from any fermented milk products. You can use fermented baked milk, yogurt or sour milk, natural yogurt without aromatic additives and fruit, of course. You can also add sour cream, mixed with boiled water to the consistency of kefir. But today we are cooking with kefir.

And this option turns out very tender and tasty. It just melts in your mouth, and you always want to eat baked goods made from it with some additives. So keep this in mind when you start cooking.

We will need:

• flour - 2 -2.5 cups
• kefir - 1 glass
• egg - 1 pc.
• vegetable oil - 1 tbsp. spoon
• salt - a pinch
• soda - 0.5 teaspoon (or baking powder 1 teaspoon)

Preparation:

1. Remove kefir from the refrigerator in advance so that it comes to room temperature. You can even keep it slightly warm. To do this, you can warm it by briefly placing it in a bowl of hot water.

2. Pour kefir into a bowl, add soda and stir. Small bubbles will appear on the surface. This is good, since the soda reacted with kefir and the dough will end up in a hole, and the finished product will be very tasty.

3. Add salt and mix.

4. Break the egg into a bowl, stir until smooth.

5. Add oil. As noted above, it is better to use extra virgin olive oil. Or any premium vegetable oil.

6. Sift the flour and add the mixture to it. Knead the dough, adding a little more sifted flour if necessary. It should turn out pretty cool.

7. Divide into two equal parts, roll each into a ball. Place in a bowl, cover with a damp towel. Let sit for 20 - 30 minutes.

8. Roll each part into a large circle.

9. Grease a baking sheet with oil. Transfer the base onto it, stretch it with your hands if necessary. Try not to make the edges too thin.

10. Place the filling and bake in the oven.

Kefir dough - recipe No. 2

But I found such an interesting recipe on the Internet.

I liked it, and so did you! I think that baking according to this recipe will certainly be delicious. Somewhat long, of course, but what can you do, because we know that “art takes time.”

Italian cooking recipe

This is a very tasty recipe that always produces very tasty results. So be sure to take note of it.

We will need:

• flour - 4 cups
• milk - 1 glass
• egg - 2 pcs.
• olive oil - 2 tbsp. spoons
• salt - 1 teaspoon

Preparation:

1. Break the eggs into a bowl and mix them with a fork.

2. Continuing to stir, add salt, milk and butter. The mass should be homogeneous, and no bubbles should form.

3. Sift the flour and gradually add it to the liquid component. Mix first with a spoon.

4. Then place the mixture on a floured table and knead the dough into a stiff dough, as shown.

5. Roll it into a ball, place it in a bowl and cover with a damp towel. Leave for 20-30 minutes.

6. Then divide it into pieces of the desired size, roll each one out. Place the filling on it and bake in the oven.

There are also other recipes without yeast. You can see them in another note on. And we'll move on to the next category of recipes.

Yeast pizza dough

There are also rules for preparing this option. In principle, all the rules are the same as for yeast-free, but there are also specific ones that relate only to this category.

• yeast can be used either fresh or dry. Although when Italians prepare this dish at home, they try to use fresh live yeast.
• if the yeast has been sitting for a long time and its expiration date has expired, then there is no need to use it, it will be of no use
• all products must also be fresh
• Water, milk and fermented milk products can be used as a liquid component. But it is desirable that they are slightly warm. This will make the fermentation process easier and faster, and the dough will rise faster.
• It is always necessary to add a little sugar to the dough, again to improve the fermentation process
• Never add more salt than the recipe calls for. Its excess slows down the fermentation process, and the dough “floats”
• You can add eggs, but without eggs the base is thinner. This should be taken into account when preparing
• it should infuse from 1.5 to 5 - 6 hours
• it should not be too tight, this will make the pizza tough
• aromatic herbs and fresh herbs can be added to it
• you need to knead the finished dough thoroughly until it begins to move away from your hands
• When forming the base, many Italians do not use a rolling pin. They stretch it with their hands
• if you are preparing a thin version of the workpiece, then you do not need to overload it with filling
• Before adding the filling, coat the base with oil. In this case, the filling will not stick to the base and will not allow it to get wet.
• so that the edges of the finished product acquire a pleasant golden hue, they need to be greased with oil
• To make it crispy, it should be baked at a temperature of 200 -220 degrees
• To prevent it from becoming too dry, it should not be left in the oven

• If you have an extra piece left, it can be stored in the refrigerator for up to 3 days. To do this, you need to wrap it in cling film.

Both fluffy and thin pizzas are prepared using the yeast method. Let's look at some recipes.

The simplest yeast dough

We will need:

• wheat flour - 500 gr
• fresh yeast - 20 g (or dry instant yeast - 12 g bag)
• olive oil - 1 - 2 tbsp. spoons
• sugar - 1 teaspoon
• salt - 0.5 tsp
• warm water - 1 glass

Preparation:

1. Pour half the warm water into a bowl and stir the sugar in it, then dissolve the yeast. Add half of the sifted flour. Stir until smooth and place in a warm place for 15-20 minutes.

2. Add salt to the remaining flour and mix. Gradually add flour to the dough. Knead. Add more flour if necessary. To prevent the dough from sticking to your hands, you can grease them with vegetable oil or sprinkle them with flour.

3. Place it in a warm place for 1-1.5 hours, covering it with a damp towel. After the time has passed, knead it and divide it into pieces. Place one part in the mold, stretching it with your hands to create the desired shape. Usually they try to make it thinner in the middle, and thicker, with sides, at the edges. It will be convenient to put the filling into such a base.

Brush the top with olive oil.

This is a very important moment of preparation - the surface of the base will not get soggy when it comes into contact with the juicy filling, it will bake well and the pizza will turn out especially tasty and tender!

4. Grease with sauce and add filling. Bake until done.

Delicious yeast dough

I suggest watching a video where you can see not only the entire cooking process, but also learn some secrets.

With this recipe, the pizza always turns out tender and tasty.

Thin yeast dough for pizza with milk

This is a variant of butter dough, which also finds its use in cooking.

We will need:

• flour - 500 gr
• milk - 1 glass
• olive oil - 2 tbsp. spoons
• fresh yeast - 10 g (dry 5 - 6 g)
• egg - 2 pcs
• sugar - 1 teaspoon
• salt - 0.5 tsp

Preparation:

1. First, let's prepare the dough. To do this, we will need to have warm milk, which we will need to pour over the prepared yeast. For a better fermentation process, add sugar to the mixture.

2. Let stand for 15 - 20 minutes until the mixture becomes “live” and a foam cap appears on its surface.

3. Sift the flour twice into a bowl or onto the table in a heap. Make a funnel-shaped depression in the center.

4. Pour the dough into it, add salt, olive oil and the remaining milk. Mix carefully. Then knead.

5. Place the resulting mass in a bowl, cover with a towel and place in a warm place for an hour to an hour and a half, until it rises and approximately doubles in volume.

6. Then divide the mass into 2 - 3 parts, form a base and place it on a greased baking sheet.

7. Place the filling and bake until done.

To prevent the dough from drying out at the edges, they should be left minimal and greased with butter. Grease the rest of the base with olive oil and the sauce. Then add the filling.

Yeast base for fluffy pizza

Many products are baked thin, and they have their fans. But I know people who simply do not recognize such food. They believe that a flour product should be fluffy. And that's why this recipe is for them.

We will need:

• wheat flour - 2 cups
• warm water - 200 ml
• dry yeast - 6 g (a little more than half a bag)
• olive oil - 5 ml
• sugar - 0.5 tsp
• salt - a pinch

Preparation:

1. Dissolve yeast in half of warm water. Add sugar and let stand for 15 - 20 minutes. During this time, the fermentation process should begin.

2. Meanwhile, sift the flour into a bowl twice.

3. Make a depression in the center. Stir salt in the remaining water and pour into the well. Add olive oil and shake lightly with a fork.

4. Pour in the dough that has arrived at that time, stir with a fork or spoon in a circular motion, gradually grabbing and mixing in the flour.

5. Then continue kneading the dough with your hands.

6. Grease a large bowl or pan with oil and place the resulting mass into it. Cover with a towel and leave for 2 - 3 hours. During this time it will double in volume.

7. Knead the dough. Transfer to a greased baking sheet and stretch it into shape.

8. Post the filling. Bake until done.

Recipe like in a pizzeria

I would like to offer a classic recipe for making Margherita pizza dough. Perhaps this is the most common variety in the world. And its base is used to prepare many other varieties.

We will need (for 2 servings):

• flour - 250 gr
• warm water - 250 ml
• fresh yeast - 10 g (or 1/3 of a small packet of dry yeast)
• sugar - a pinch
• salt - a pinch
• olive oil - for greasing

Preparation:

1. First, let's prepare the dough. To do this, mix yeast, sugar and 2 tablespoons of warm water. Add 2 tbsp. tablespoons of flour and place in a warm place for 20-30 minutes.

2. After the time is up, sift the remaining flour twice, the last time on the table in the form of a slide.

3. Make a small depression in the middle. Pour the dough into it, add salt and half a glass of warm water. Knead.

4. Knead until it stops sticking to your hands. This usually takes 10 - 15 minutes.

5. Place the prepared mass in a large bowl and cover it with a towel. Place in a warm place for 1 hour. During this time, if fresh yeast was used, the mass should double in volume.

6. Grease a baking sheet with oil. Divide the risen dough into two parts. Form a base, place the filling on it and bake until done.

Let me remind you that the traditional Margarita is filled with tomatoes, mozzarella and Parmesan cheese, olive oil and fresh basil leaves.

And again I want to send you to mine. There I have a very interesting recipe from the world famous chef Jamie Oliver. The good thing about this recipe is that you can make the dough in advance, freeze it in the freezer, and then use it as needed.

Puff pastry

In addition to the above recipes, the dough can also be puff pastry, which in turn can also be made with yeast or without yeast. People often ask which one is better to use for this? And there is no clear opinion on that question - as many people, so many opinions!

Basically, it is prepared from ready-made store-bought analogues. Since preparing it at home is far from a quick process. And when there is a pack of ready-made ones in the refrigerator, you can bake it quite quickly.

Let's figure out what the difference is between yeast and yeast-free puff pastry.

There are a lot of layers in yeast-free - up to 140 pieces, with oil between them. Because of this, it is softer, but also very high in calories.

In yeast, there are much fewer layers, about 30. Therefore, it is somewhat dry and not so greasy. But it rises more strongly during baking, and it cannot be otherwise, because it contains yeast.

Therefore, the yeast version is used to prepare sweet fillings, and the yeast-free version for savory ones.

That's what the experts say. But they often cook without even knowing these features. Since it can be difficult to determine by taste which of them was used in preparation.

There are some simple rules for preparing flour products from puff pastry.

• It should be defrosted at room temperature or in the refrigerator
• Under no circumstances should you defrost it in the microwave, otherwise the butter in the layers will melt ahead of time and the baked goods will not rise, and the dough will lose its structure and tear. And the finished products will not be tasty.
• When baking pizza or other products, do not open the oven door and make sure it is closed tightly.
• When baking, it is important to maintain time. If the products brown too much, this will give them a bitter, unpleasant taste.
• Pizza should usually be baked on the second rack from the bottom so that it is well baked on the bottom and does not brown too much on top.

Sometimes it is also prepared from shortcrust pastry. Especially its sweet versions. I will not describe these recipes here, since a good article on this topic has already been written on this topic. Therefore, if you are interested, then follow the link and there you will find

And that’s probably all for today. I hope that you will find today's article useful and thanks to it you will always be able to prepare any dough for a delicious Italian dish.

And for those who are preparing it today...

Bon appetit!

Delicious pizza with yeast dough in the oven. The dough turns out thin and soft, like in real Italian pizza. There can be many options for fillings, it all depends on your preferences and the availability of food in the refrigerator. But two ingredients remain unchanged - tomato sauce and cheese. You can take ready-made tomato sauce, or you can make it yourself from fresh or canned tomatoes. By the way, it turns out very tasty if you add blue cheese, parmesan and mozzarella to pizza.

Compound:

For the test:

• Flour – 2 cups
• Water (warm) – 1 glass
• Yeast (dry) – 2 teaspoons (the amount of yeast is added according to the instructions on the package)
• Olive oil – 1 tbsp. spoon
• Granulated sugar – 1 tbsp. spoon
• Salt – 1/3 teaspoon

For filling No. 1:

• Tomato sauce - to taste
• Minced meat – 300 g
• Ground black pepper - to taste
• Salt - to taste
• Russian cheese – 100 g
• Mozzarella – 100 g

For filling number 2:

• Tomato sauce - to taste
• Sausage – 200 g
• Bell pepper – 1 piece
• Fresh parsley - small bunch
• Cheese – 200 g
• Dried herbs (thyme, basil, oregano) - to taste

Preparation:

Let's start by preparing the yeast dough. Pour flour, salt, sugar and yeast into a deep container. I used yeast that does not need to be diluted with water first; this yeast is immediately added to the flour. Be sure to read the instructions before using yeast. Make a well in the center and add olive oil.

Next, pour in warm boiled water and knead into a soft dough. First mix the dough with a spoon and then knead it with your hands for 5-7 minutes. If the dough is runny, add a little flour. Kneading such dough is a pleasure; it turns out warm, soft and pliable. Place the resulting dough in a deep container, cover with a lid and place in a warm place for 30 minutes to rise.

After 30 minutes, remember it a little again, divide it into the required number of parts and roll it into a thin layer. It is most convenient to roll out the dough directly on baking paper or on a silicone mat, so as not to then transfer the dough from the table to a baking sheet and tear it. The specified amount of dough is enough for two thin pizzas the size of a standard baking sheet.

Pizza with toppings No. 1:

The dough is ready, you can start collecting. Yeast dough pizza is prepared just like any other pizza. The dough is rolled out into a thin layer and brushed with tomato sauce. I used ready-made tomato sauce for Bolognese pasta, but you can make it yourself by chopping fresh tomatoes or tomatoes in their own juice with a knife and mixing them with salt, pepper and dried basil and oregano. Pre-fry the minced meat with salt, pepper and spices, cool, then place it on tomato sauce and sprinkle with grated Russian cheese and Mozzarella cheese cut into thin slices. You can also sprinkle the pizza with your favorite spices on top. It turns out Bolognese pizza.

Pizza with yeast dough is baked in an oven preheated to 200 degrees for 15 minutes.

Pizza with toppings No. 2:

To prepare pizza with yeast dough with filling No. 2, also roll out the dough into a thin layer and brush with tomato sauce. Cut the sausage into thin strips and place on the sauce. The more you have in the filler of all kinds of sausages, sausages, ham, etc., the tastier it will be. Cut the bell pepper either into small cubes or thin strips and place on the pizza. Finely chop the greens and distribute evenly over the pizza. Sprinkle grated cheese on top and bake as you did the first pizza for 15 minutes.

The yeast dough pizza is ready in the oven, serve it hot. Cooled pizza can be reheated in the microwave.

Bon appetit!

Below you can watch a funny video:

Hello dear readers. Firstly, I want to thank everyone for the reviews and comments that you write on culinary posts. I'm very pleased. In VKontakte they even attach photos of finished dishes. Which is doubly pleasant. This inspires me to share my delicious and proven recipes with you. I can’t contain my excitement because I’m going to share with you a recipe for a very tasty, very quick pizza. The pizza dough is thin and crispy. Pizza is prepared quickly, you don’t need to fuss for a long time, which is a big plus. The dough is for one pizza, approximately 30 cm in diameter, or you can even roll it out thinner. The dough is so versatile that you can use absolutely any pizza topping.

For the filling today I have: sauce, corn, ham sausage, hard cheese. True, it’s ideal to add pineapples to this filling. If you love.

It’s very convenient and quick to go to a pizzeria; in the summer, they are especially in demand. Children love pizza very much. Of course, we don’t buy it very often. And if they really ask, we cook it at home, because homemade pizza always tastes better. I am confident in the freshness of the food and ingredients for the pizza.

Let's start with the pizza dough recipe. The recipe for pizza dough with dry yeast is very simple. To prepare it we will need available ingredients.

Why is pizza fast because the dough is prepared very quickly, you don’t need to prepare the dough for half a day and wait for it to rise. A minimum of time and the dough is ready. Bake for about 15 minutes, also a minimum of time. This way, a large, tasty and filling pizza is ready very quickly.

This recipe can be seen in the 1.49 minute video of photos, which is presented at the end of the article.

Ingredients:

• 100 ml. warm water (I have a little less than half a 250 g glass)
• 1 teaspoon dry yeast
• 1 teaspoon sugar
• 0.5 teaspoons salt
• 1.5 cups flour (200 gram glasses)
• 2 tablespoons vegetable oil

This is not the first time I have baked pizza using this recipe. This recipe has never let us down yet. The pizza is always amazing.

To prepare the dough we need a bowl. I pour 100 ml into a bowl. warm boiled water, the most important thing is that the water is not hot, but warm.

Add sugar and dry yeast to the water. I added 1 heaping teaspoon of yeast. Mix everything and leave for 10 minutes.

Meanwhile, I prepare the pizza toppings, grate the cheese and cut the ham sausage. Now let's go back to the test.

Add vegetable oil and salt to the dough.

Now slowly add flour, not all at once. I first added a glass of flour, mixed everything, and then added half a glass.

You may need a little less or a little more flour. I didn't weigh the flour, I used a glass.

I kneaded the dough. I knead the dough directly in the bowl for about 2 minutes. I leave the dough to rise for 15 minutes. I usually heat some water in a saucepan and place a bowl of dough on top and cover with a towel.

In the photo you can see the result. The dough increases in volume, it turns out soft, elastic, fluffy, airy. It is very pleasant to work with such a test.

I will bake the pizza on a baking sheet. I previously covered the baking sheet with parchment. You don’t have to do this, it’s more convenient for me this way.

I spread the dough onto the baking sheet by hand. I distribute it so that it forms a thin circle. You can roll it out on the table and transfer it to a baking sheet. It's faster and more convenient for me. The pizza is approximately 30 cm in diameter. As I already said, you can do more, but our baking sheet is not large, and I didn’t want to make a square one.

Fast, tasty, thin and crispy pizza

Pizza is a matter of taste; there are no exact proportions for the number of ingredients. Some people like pizza with mushrooms, others with shrimp, chicken, fish and other ingredients. The amount of ingredients in the pizza is added to your taste.

You can also make vegetable or vegetarian pizzas. The filling is based on vegetables. You can use any vegetables, or rather those that you like best: cauliflower, broccoli, zucchini, bell peppers, eggplants, tomatoes, etc.

Seafood pizza is also very popular. You can use shrimp, fish, squid, etc. as a filling. Basically, the fish is boiled or canned food is used.

Pizza toppings

• ham, sausage, chicken, boiled and baked meat
• shrimp, squid, boiled fish, canned fish
• tomatoes, bell pepper, cauliflower
• corn, pineapples
• mushrooms (optional)
• olives
• red or pickled onion
• hard cheese
• greens (dill, parsley, green onions, basil)

These are just possible ingredients for the filling; you can choose from these ingredients what you like and create your own original pizza filling. It all depends on taste and imagination, and sometimes on the availability of food in the refrigerator.

My filling is very simple and our children love it; I used what was in the refrigerator. Ham sausage, sauce, corn and hard cheese. In the summer I add fresh tomatoes, bell peppers and basil to my pizza. Basil goes wonderfully with tomatoes and gives pizza a piquant taste and aroma.

Then I start laying out the pizza toppings. The dough can be greased with homemade or store-bought ketchup. I tried this because I baked it many times. I always use homemade.

This time I decided to fry the onions and carrots and add three tablespoons of ketchup. Simmered until the water evaporated. This sauce does not spread and turns out very tasty. And you see what is faster and more convenient for you.

Chicken meat is ideal for pizza; you can use boiled meat, or you can use it in foil with garlic and soy sauce. This is how I prepare breast meat for sandwiches. Very tender, aromatic meat can be used as a pizza topping.

Place the filling on the pizza. As you noticed, I don't use mayonnaise. We don't really like it with mayonnaise. If you like, you can grease the dough with mayonnaise.

The final step is to sprinkle the pizza with hard cheese. If you like, you can use a double portion of cheese. This makes it even tastier. Take any cheese. I usually buy Russian cheese.

Place the pizza in the oven. I preheated my oven to 200 degrees. I send the pizza literally for 15 minutes. Please refer to your oven. Since everyone has a different oven, just make sure that the pizza doesn’t burn.

This is how my fragrant, tasty and beautiful pizza turned out. Just out of the oven. I topped the pizza with green onions and dill.

The pizza turns out fast, tasty, thin and crispy. The recipe is very simple and quick to prepare. The indicated ingredients for the dough are enough for exactly one pizza.

The pizza turns out incredibly tasty. If you haven't tried thin crust pizza yet, I recommend giving it a try.

I've been making pizza using this recipe for a long time. I will be very glad if you try to make such pizza. I'm sure you will like the recipe for pizza dough with dry yeast.

I would be grateful if you could share your pizza topping options. Which pizza topping do you prefer? Write below in the comments.

If you want to make delicious pizza, let's start with a good thin yeast dough recipe. Of all the many recipes I've tried, I highly recommend this one. And it’s not for nothing that he collected so many reviews; the dough turns out amazing: crispy, thin, but airy. If you are unsure whether to try it, read the reviews below.

This type of pizza dough with dry yeast is convenient because, firstly, there is no doubt about the fermentation activity of the yeast if you have just opened the package. And secondly, you always have almost all the ingredients at home. I always keep 2-3 bags of Saf Moment or Lvovskikh and some pizza toppings in stock. For example, mozzarella (it is easy to freeze) and a couple of tomatoes, a jar of olives. This way, any unexpected guests won’t find me unprepared. Quick thin yeast pizza dough has saved me more than once.

Cooking time: 20 minutes

Ingredients:

• 1 teaspoon dry yeast
• 3/4 cup warm water
• 1 tablespoon vegetable oil
• 2 cups of flour
• 1/4 teaspoon salt
• 1 teaspoon sugar

How to cook:

My favorite filling options: mozzarella with tomatoes. Sometimes I also add olives. Prosciutto with raw champignons, put mozzarella on the base of the pizza, sprinkle Parmesan cheese and fresh basil on top. And pizza with salami, tomatoes, basil and mozzarella.

Don't forget that the combination of sweet foods is very interesting. For example, try the fig filling. And, of course, the most common options are with chicken, mushrooms, ham, and bacon.

Lately I’ve been making only the dough, but I suggest guests or family make the filling according to their taste. We make either 1 large pizza for three, divided into three segments. And each segment with a filling that everyone chose. Or I make small pizzas, which everyone decorates to their own taste.

And it’s great to involve children in the cooking process. They happily knead the “koloboks”

Now I have slightly modified the recipe and am using this recipe for pizza dough. I don't use vegetable oil in it at all. The dough turns out more tender. Which one you like best is a matter of your taste. It is also great to use durum wheat flour.

I also really want to turn to the numerous sites that have spread this recipe all over the Internet. Have a conscience, put a link to the original source.

Pizza is a mega-popular pastry, a dish originally of Italian origin, now loved in many countries around the world.

In the post-Soviet space, due to climatic conditions and established culinary traditions, people are accustomed to trying to use rich, satisfying dough made with milk or kefir for baking, often with butter and eggs (and sometimes they mix the same for pizza). This approach is completely different from classic pizza dough recipes.

Perhaps this will be a discovery for some of the most skilled home cooks, but it should be explained: in Italy, pizza dough is always made with water, adding only flour and a little olive oil. In the northern regions, pizza is prepared with unleavened yeast dough. There should be no other ingredients in the dough for real pizza, you can only add a pinch of salt. Let's learn how to make pizza dough using water.

We will need: high-quality flour (preferably whole grain wallpaper or spelled) and olive oil.

Quick pizza dough without yeast on water - southern version

Ingredients:

• wheat flour - about 2 cups;
• olive oil – 2-4 tbsp. spoons;
• water – 1 glass;
• salt – 1 pinch.

Preparation

You can make pizza dough without yeast using tap or mineral water. In this case, it is better to use slightly carbonated table mineral waters.

Sift the flour, add butter and a pinch of salt. Add water little by little and knead the dough. Mix so that there are no lumps, preferably with oiled hands or a mixer with a spiral attachment if we are working with a large volume. The finished dough stops sticking to your hands and work surfaces, then we roll it into a ball and leave it to “rest” for 20 minutes, after which you can knead it and roll out the flat cakes. Simply roll out round or rectangular substrates with a rolling pin. The preferred thickness of the yeast-free dough base is about 0.3 cm.

Next, place the pizza on a greased baking sheet or a special ceramic “stone” (can be purchased at hardware stores). We coat the base (tomato paste, slightly diluted with water, lightly seasoned with spices), sprinkle lightly with grated cheese, lay out the rest of the sliced ​​​​products that you decided to use as. Bake the pizza and sprinkle with grated cheese again while it is still hot. Decorate with sprigs of greenery. Cut and serve. Since the base is made from yeast-free dough, you should definitely eat everything warm.

Yeast pizza dough on water - northern version

Yeast dough can be made using dough or using a straight method.

Ingredients:

Preparation

We dilute the yeast in water, add salt (if you need the dough to rise faster, add 1 teaspoon of sugar, but no more). Be sure to sift the flour and, gradually adding the yeast solution and butter, knead the dough. Cover with a clean towel and place in a warm place for half an hour. Punch down the dough, knead lightly with oiled hands and you can roll out the pizza base. The preferred thickness is about 0.5 cm. Next, place the sliced ​​filling components on the substrate and bake. This pizza comes out with a slightly fluffier crust and is delicious cold.