The choice of the basis for pizza is entirely determined only by your preferences: thin and crunchy, soft and airy, or something in the middle - any of these options can be cooked with your own hands. About the details of kneading the dough for pizza like in a pizzeria, we will tell in the following recipes.
The recipe for a pizza test is like in a pizzeria
In case you do not like too thin dough, then try this recipe. After baking at high temperature, the edges of such a base rise and brown, and the middle remains roast and flat.
Ingredients:
- flour - 255 g;
- yeast - 5 g;
- salt - 10 g;
- sugar - 5 g;
- water - 185 ml.
Preparation
Delicious dough takes a long time to proof, so get ready to knead it for knocks before baking the pizza itself.
Mixing is done simply simply by having a food processor with hooks at its disposal. Throw all the ingredients in a bowl and mix. The manual kneading process follows a similar pattern, only it takes more effort.
Ready dough is covered and left to stand in a warm room for a whole day. Due to the small amount of yeast, the dough will rise slowly. At the end of the allotted time, the dough will pick up moisture and become more malleable in work. Divide it into pieces and stretch it manually to the desired size.
Bake at 255 degrees to golden. Delicious dough for pizza as a pizzeria will turn roast, if you spread it on a preheated stone or frying pan.
A real dough for Italian pizza like in a pizzeria
Pizza lovers with a thin crust at the base will be happy with this recipe. The proofing will take no more than an hour and a half, and the mixing of all components is even less. The fineness and degree of frying of the dough determines the cooking temperature and the baking form used. It is preferable to make pizza on stone or in heated cast-iron dishes.
Ingredients:
- yeast - 2 1/4 tsp.
- flour - 255 g;
- water 165 ml;
- olive oil - 15 ml.
Preparation
Dissolve a little sugar in warm water and mix the sweetened solution with dry yeast. Foamed yeast solution pour into the flour together with the oil. Leave the dough to stand for an hour, and then form. A thin dough for pizza like in a pizzeria is better to be molded by hand, rather than rolling with a rolling pin. As a result, the edges turn out slightly more magnificent to hold the sauce, and the base will remain thin and crispy. Bake pizza at 240 degrees.
Yeast dough for pizza like in a pizzeria
In addition to the traditional mixture of ingredients in this pizza, we will use additives in the form of dried garlic and fragrant herbs.
Ingredients:
- flour - 235 g;
- yeast - 1 1/2 tsp.
- sugar - 5 g;
- Dried garlic - 2 tsp.
- olive oil - 45 ml;
- water 165 ml;
- Italian herbs - 1 teaspoon.
Preparation
Mix the top three ingredients together with dried garlic and dried herbs. Preheat the water and pour it into the dry mixture with the oil. After kneading the dough for 7 minutes, cover it and leave in the heat, waiting for a doubling in volume. Further roll out
Soft and fluffy dough for pizza like in a pizzeria
Ingredients:
- water - 275 ml;
- yeast - 10 g;
- honey - 10 ml;
- flour - 365 g;
- olive oil - 25 ml.
Preparation
Dissolve honey in water, add yeast there and wait for them to foam (activate). Mix the solution with the oil and pour into the flour. After mixing the dough, let it rest for at least an hour before rolling. To make the dough look lush it is baked at a low temperature, about 190 degrees, about 20 minutes.