Pizza ... Already at the mere mention of it, it takes your breath away and drools. The whole world goes crazy over this round sun-cake with hot filling and cheese.
Who ever tried it, fall in love with her from the first piece. Because it is incredible, divinely delicious. Without a doubt, that it is the filling that sets the pace in taste, plays a dominant role. But an equally important point for a successful pizza is a properly mixed and baked cake-cake. The base, if desired, can be made lush or thin, almost crispy.
You can bake pizza at home, it’s not so difficult. For the filling, any meat, vegetable, fish products are suitable. But, since pizza is not a pie, toppings and dough will not be enough. Its obligatory attributes are cheese and tomatoes. Cheese can be bought all year round. But tomatoes only in season. Therefore, in winter, instead of tomatoes, you can use homemade preparations, for example, not too sharp adjika, ketchup or tomato sauce.
Well, it seems that they have gathered the filling, it remains to knead the dough and bake the cake. We choose the recipe you like and indulge yourself and the household with real pizza.
Recipe 1: Milk and Egg Pizza Yeast Dough
The most traditional dough for a lush, soft and tasty base. It is kneaded in milk, but if desired, it can be diluted in half with water.
Ingredients: 2 cups of milk, flour - 6 cups, eggs - 2 pcs., 50 g margarine, 100 g raw yeast, salt - 1 tsp, sugar.
Cooking method
First, you need to feed the yeast with sugar, so that they revive and start the fermentation process. To do this, they need to crumble, grind with a spoonful of sugar and a few tablespoons of warm water. Pour a couple of spoons of flour and mix the liquid mass. As soon as it begins to foam, after about 15 minutes, add warm milk, salt, beaten eggs, melted margarine. Stir, add flour. Knead the dough, put it for fermentation. Not necessarily in a warm place, it is suitable even in the refrigerator (for 1-2 hours). Emboss it once or twice when it rises and you can roll cakes.
Recipe 2: Yeast-free pizza dough without eggs on the water
This recipe was whispered in the ear by the famous English culinary specialist James Oliver. He is also a fan of pizza and offers his own option for the basics. In the recipe, among the ingredients, there are sea salt and olive oil. Of course, James is not aware that in distant Russia, not all stores can buy such usual, in his opinion, products. Therefore, you can replace sea salt with the usual table salt, and olive oil with vegetable. Better odorless, refined.
Ingredients: 1 kilogram of flour, 0.65 liters of warm water, 1 tablespoon of sea salt, sugar - 1 tablespoon, olive oil - 4 tablespoons, dry yeast - 14 g.
Cooking method
Sift flour - on a table or in a wide bowl, whoever likes to knead where. Mix the rest of the ingredients and pour in half the amount of flour. To mix. Pour the rest of the flour with small handfuls during kneading. Knead until the dough is elastic. Leave to fit, i.e. got up. It is possible in warmth, or at room temperature, the main thing is that there are no drafts. As the mass doubles, it will need to be washed with your hands, freeing it from the bubbles. When the dough rises again, they crush it again and begin rolling.
Recipe 3: Pizza Dough without Yeast on Sour Cream
For many pizza lovers, for some reason, yeast dough is not suitable. Therefore, pizza can be baked on a yeast-free dough. Moreover, there are many options for its preparation. The dough is kneaded on kefir, cottage cheese, whey. And we propose to make a batch on sour cream.
Ingredients: eggs - 2 pcs., 1 kg of flour, 150 g of margarine, 100 ml of sour cream, salt, 1 teaspoon of sugar and soda.
Cooking method
Beat eggs by adding sugar and salt. Redeem soda in sour cream (stir), melt margarine. When it cools, add sour cream and egg mixture. Then add small flours, kneading the dough. It should become supple and soft. Leave it for a while, for about fifteen minutes, for proofing and ripening. And then you can roll and bake. If excess dough remains, it is stored in the freezer.
Recipe 4: Pizza dough without yeast on kefir and mayonnaise
What can be cooked if in the refrigerator only a bag of kefir, a couple of wieners, tortured tomato, and the remains of mayonnaise. Why not bake pizza for dinner? Even if there is no yeast in the house, you can knead a simple, but quite decent dough. It will help out a lot if at the moment you are not up to the frills.
Ingredients: kefir - 0.5l, flour - 3 cups, 2 tbsp. mayonnaise, a pinch of salt, 2 eggs, soda - 1 tsp, sugar - a tablespoon.
Cooking method
Stir kefir with soda, add mayonnaise, sugar, salt, beaten eggs. Pouring flour, knead uncooked dough. It should be similar in texture to thick sour cream. It does not need to be kneaded with hands, everything turns out quickly and easily. Then the mass is simply poured into a pan or pan, any filling is placed on top and baked like a normal pizza.
Recipe 5: Italian Pizza Dough
Italians say that pizza is especially tasty, it’s not enough to cook the dough and the filling, even from high-quality products. When kneading the dough, it is necessary to give the warmth of your hands, share with it positive energy. You should be surrounded by a quiet and peaceful environment. No need to rush, quarrel or think about the bad. Thoughts should be set in a positive way. After all, the dough is alive, it feels everything.
Since this is a recipe for Italian dough, it is worthless to replace some products with others. So, if sea salt or cane sugar is written, then they need to be taken. As well as olive oil. Flour is taken 50 percent ordinary, the remaining half - durum wheat.
Ingredients: flour - 3 cups, 1 cup warm water, 1 teaspoon of sea salt and cane sugar, 2 teaspoons dry yeast (from sachets), 2 tbsp. Extra Virgin Olive Oil (Extra Virgin).
Cooking method:
Sift flour, mix with salt and make a slide.
Mix the yeast with warm water, add sugar and let stand so that they come to life (they start to foam). After five to seven minutes, combine the yeast and flour, add oil and start kneading the dough. Knead it in good faith for ten minutes, or even fifteen. This case is not entirely easy, but useful for the test. Then it will become soft, at the same time elastic and uniform. The way the real dough should be - when stretched, do not tear and do not shrink back. Make a kolobok or ball out of it and leave for an hour or two to make it fit. Do not forget to cover it from above so that the bun does not air. Now you can knead and roll the mass. Although Italians do without rolling pins. Pizza dough is just stretched by hand to the desired thickness. First, it is pressed in the center, flattened, then they begin to stretch, trying to maintain the shape of a circle. On the edges they form bumps or do without them if the cake is made thin.
Pizza dough - tips from experienced chefs
Pizza is baked on a baking sheet, greased with vegetable oil and sprinkled with flour.
