Recipes for pizza dough do not always take a long time. Below we will consider both classical and modern technologies of preparation, and you will be able to choose the option to your taste.
Recipe for yeast dough for Italian pizza
Authentic dough is prepared only from flour grade "00", that is, one that contains a maximum of gluten, and therefore retains the fineness, lightness and crunches after cooking. If you want to follow the classical technology, then the recipe described below will come to the rescue.
Ingredients:
- flour - 455 g;
- yeast - 5 g;
- water - 245 ml;
- sugar - 5 g;
- olive oil - 15 ml.
Preparation
Slightly warming the water, dilute the sugar crystals in it and pour the yeast. When the granules of the last disperse, and the microorganisms themselves are activated, pour the yeast solution to the salted flour and add the olive oil. Start mixing the dough for 15 minutes, and then cover it and leave for a two-hour proofing in the heat. After the initial proofing is completed, divide the dough into portions of the desired size and leave each of them stand for another half an hour. Only then you can proceed with the molding of the product.
A simple recipe for a pizza dough
This simple variation will allow you to achieve a soft, airy and fairly thick cake. Such dough can be used immediately or stored tightly sealed in the freezer for about three months.
Ingredients:
- water - 315 ml;
- yeast - 10 g;
- flour - 520 g.
Preparation
Pour dry yeast with warm water and leave to stand for 5 minutes. Stir the flour, mix and pour the yeast solution to it. Start mixing and continue it for about 3-4 minutes. Form the batter into a bowl and leave in the heat for 45 minutes. Approached the dough, divide into portions of the desired size, cover with a wet napkin and let stand for another half hour.
Dust the surface of the dough with flour before starting the rolling.
Recipe for a delicious pizza dough at home
Preparing the basis for pizza - the process is fairly simple. The only problem is the time that you need to spend on cooking and proofing. The latter can be avoided by stocking a fresh dry yeast and the following recipe.
Ingredients:
- yeast - 10 g;
- water 415 ml;
- sugar - 10 g;
- wheat flour - 510 g;
- corn flour - 10 g.
Preparation
Start by diluting the yeast in warm, lightly sweetened water. Leave the yeast solution in the heat for 10 minutes, and when a foam appears on the surface, pour it into the wheat flour. After mixing a homogeneous dough, divide it into portions of the desired size.
Select the baking dish with oil and sprinkle with corn flour. Distribute the dough on the bottom and set aside literally for 10 minutes, until the surface is covered with bubbles. Then you can spread any stuffing and send the pizza to bake.
Dough for homemade pizza - recipe
This pizza has nothing to do with the classics, but it is prepared only from three ingredients, does not require long-term mixing and proofing. The output is a thin and crispy cake,
Ingredients:
- butter - 235 g;
- sour cream - 355 g;
- flour - 475 g.
Preparation
Mix the flour with a pinch of salt. Add the melted butter and sour cream. Knead a dense, but elastic dough, and leave it to stand for the time of preparation of the sauce and filling. Form and bake pizza from this test should be the same as the usual.