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Pizza dough recipes and simple pizza making ideas. Homemade pizza Butter pizza dough recipe

The fastest pizza is made from ready-made dough, purchased or homemade, prepared for the future. Suitable: yeast, puff, unleavened and puff-yeast. The classic version is yeast. The thinner the flatbread is rolled out, the shorter the baking time and the tastier the pizza. The site has dozens of quick pizza recipes with a wide variety of toppings - choose any.

The five most commonly used ingredients in quick pizza recipes are:

If you cook yeast dough at the time of cooking the pizza itself, it will take at least 1.5 hours. This is because the yeast needs time to rise, which is important for this type of baking.

The most successful classic recipe is this:

Knead the dough with olive oil, flour, water, salt and activated yeast.
Roll into a ball, cover with a napkin, let lie warm for an hour.
Turn on the oven at 180C, roll out the dough into a layer, put it on a baking sheet.
Top with sauce, any filling.
Bake 10 minutes.
Can be used immediately or stored in the refrigerator. Instead of an oven, a microwave, slow cooker or a special pizza oven is allowed if you are lucky enough to have one. The dough is suitable for open or closed pizza.

The five lowest calorie pizza recipes are quick and delicious:

the thinner the pizza, the tastier it is
pizza should not have too much toppings - it will interfere with the dough to bake quickly
prepare the dough in advance and bake pizza in 10 minutes

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Delicious pizza is always a good option for a feast, especially in a situation where guests are on the doorstep. It is important that the dough is thin, yet soft, as in Italian pizzerias. The ideal recipe for thin pizza dough consists of a minimum number of ingredients, the crust is cooked in minutes, and the toppings can be very diverse.

Yeast-free recipe with milk

Time: 15 minutes.
Servings: 10.
Difficulty: easy.

A quick recipe for thin pizza that is prepared in just 15 minutes. Olive oil is traditionally used for cooking.

Ingredients:

flour - 700 g;
milk - 200 ml;
olive oil - 40 ml;
salt - a large pinch.

Cooking method:

Make a mound of flour, stir in olive oil.
Mix milk with salt, gradually add to flour.
Knead a homogeneous elastic dough, it should be soft, not sticky to your hands.
Form a thin base for pizza, put the filling on top.

Thin pizza dough with dry yeast

Time: 2 hours.
Servings Per Container: 8.
Difficulty: medium.

A small amount of dry yeast in the dough will provide minimal rise, while the cake will be soft, easy to bite off and cut with a knife. It is better to dissolve the yeast in warm water.

Ingredients:

flour - 400 g;
water - 200 ml;
olive oil - 60 ml;
sugar - 10 g;
salt - 5 g;
dry yeast - 5 g.

Cooking method:

First, put the dough: pour warm water into the bottom of a small bowl, add sugar, salt, yeast and one tablespoon of flour.
After 10-15 minutes, the yeast should ferment, a characteristic foam will appear.
Pour the remaining flour into a larger bowl, add salt, olive oil, pour in the dough and knead the dough.
Form a ball, grease it with oil, wrap it in cling film and put it in a warm place for an hour or until it triples in size, after which you can start forming a thin pizza.
It is recommended to bake the cake at 250°C.

On kefir

Time: 2 hours.
Servings Per Container: 8.
Difficulty: medium.

The density of the cake depends on the fat content of kefir. The higher the fat content, the denser the dough will be. According to this recipe, a light fermented milk product with a mass fraction of fat of only 1% is used.

Ingredients:

flour - 500 g;
kefir - 240 ml;
butter - 100 g;
baking powder - 5 g;
salt - a pinch.

Cooking method:

Sift the flour through a fine sieve.
Cut the cold butter into cubes with a sharp knife, let it thaw a little at room temperature.
Send the butter to the flour, mix the ingredients with a mixer.
Mix kefir with salt and baking powder.
Pour the kefir mixture into flour with butter, start kneading the dough with a spoon.
Transfer the workpiece to a table sprinkled with flour, knead the dough well, it should be tight and elastic.
Form a ball, return to the bowl, cover with a kitchen towel, put on the refrigerator shelf for an hour, the chilled dough will roll out better.
After that, transfer the workpiece to the table with flour again, roll out the layer, coat it with yolk if desired and lay out the filling for thin pizza.

Recipe like in a pizzeria

Time: 30 minutes.
Servings Per Container: 6.
Difficulty: easy.

A simple recipe for thin pizza dough does not take much time to cook, but it is important to let the workpiece cool well. Roll out the cake as thin as possible, counting on the fact that it will rise when baking.

Pizza is one of the favorite dishes of both children and adults. You can buy ready-made pizza in the store or order it at home. And you can bake it at home, spending a little time. If desired, the whole family can be involved in the process.

There are quite simple pizza recipes that do not require large financial costs. How successful the pizza will turn out will depend not only on the filling, but also on the dough, which is the main component of the dish. Therefore, special attention should be paid to the preparation of the dough. How to cook pizza dough fast and tasty, we will consider in this article.

To prepare the dough, stir 8 grams of dry yeast and 5 grams of granulated sugar in 100 grams of preheated water. Mix everything well. Place this mixture for 15-20 minutes in heat until bubbles appear. Pour 250 grams of warm water, the prepared mixture with diluted yeast and 35 grams of olive oil into a suitable dish. Add 10 grams of salt and 5 grams of granulated sugar, mix everything thoroughly until the sand and salt are completely dissolved. The next step will be the slow addition of 450 grams of premium flour to the resulting mixture, with constant kneading. Then leave the dough, covered with a cotton cloth, warm. The dough, after it has risen, is kneaded several times. After it can be laid out on a baking sheet, filled with stuffing and sent to the oven.

Easy water dough recipe

A very quick and easy recipe for a quick test:

In a container with 300 grams of pre-sifted wheat flour, add 10 grams of salt and 50 grams of olive oil, mix everything.
Start kneading the dough by slowly adding 200 grams of water. For this option, you can replace ordinary water with mineral water. The dough needs to be kneaded until it sticks to the hands.
After that, he needs to "rest" for about half an hour. Preliminarily cover the container with the finished mass with a cotton cloth or napkin, and place in a warm place.
Punch down the dough before rolling out.

On a note. Pizza dough without yeast is not so lush, but for lovers of simple bases, this recipe is just right.

Thin dough for Italian pizza

Real Italian pizza is cooked on a thin round base:

This recipe requires 200 grams of water. Pour half of the water, preheated to 35 °, into a container. Pour 7-8 grams of fast-acting yeast and 25 grams of granulated sugar into it, mixing everything thoroughly.
Pour 10 grams of salt into the rest of the water and mix it too so that the component is completely dissolved.
Sift 500 grams of premium wheat flour into a large saucepan. Slowly pour the liquid with yeast, salt water and 50 grams of olive oil into the flour. In this case, it is necessary to pour into a recess previously made in flour. Knead first with a wooden spatula, grabbing the flour around the center, and then with your hands for 10-15 minutes. As a result, the dough should not stick to the palms.
Place the finished mass in a deep saucepan sprinkled with flour. Put in heat for 1.5 hours, covered with a cotton napkin. After the dough has risen, it must be kneaded and divided into parts.
From each part roll out a thin layer, on which lay the filling. The dough prepared according to this recipe, wrapped in cling film, can be stored in the refrigerator for up to three days.

On a note. The filling of Italian pizza necessarily contains tomatoes, cut into thin slices.

Recipe for kefir

To prepare the dough, you need to combine 350 grams of kefir with 8 grams of soda slaked with vinegar, mixing thoroughly. Beat 3 eggs with 20 grams of salt, then mix well with kefir. Next, gradually pour 500 grams of flour into the resulting mixture without ceasing to knead. Then add 60 grams of melted butter. The dough according to this recipe is soft. And the preparation of the base will take no more than 15 minutes. The dish in question goes well with a hearty chicken filling and a mixture of various cheeses.

Crispy pizza dough with dry yeast

For those who like pizza with a crispy crust, the following dough preparation method is suitable, which requires the following ingredients:

125 grams of water, preheated;
10 grams of granulated sugar;
5 grams - dry yeast;
2 eggs;
500 grams of wheat flour;
125 grams of softened margarine;
85 grams of sour cream;
5 grams of salt.

Mix water, sugar and yeast. Place the resulting mixture for several minutes in heat. Beat one egg. Sift the flour and add the prepared amount of margarine to it. Chop with a knife until small pieces are obtained. In the resulting mass, form a recess, pour one beaten egg into it, then add sour cream, salt, pour in the mixture with yeast. Knead the dough. You need to knead until it stops sticking to your hands. The dough, covered with a natural cloth, must be kept warm for about 30 minutes, after which it is ready for baking.

Thick crust

To make the pizza base come out thick and fluffy, a sponge dough recipe is suitable. First you need to prepare 200 grams of warm milk and pour 10 grams of dry yeast into it, stir everything. Place the mixture in a warm place so that the yeast rises. Next, mix two eggs pre-beaten with 10 grams of salt with rising yeast. Gradually pour 500 grams of wheat flour into the resulting mixture, kneading the dough thoroughly. Add sugar to taste. As soon as the dough is ready, it must be put in a warm place for about an hour and a half. After adding the filling to your liking and send to bake.

On a note. The dough can be prepared in advance and stored in the freezer, divided into portions or frozen in the form of bases.

Puff yeast dough: quick and tasty

In 70 grams of warm water, dilute 5 grams of dry yeast with 15 grams of granulated sugar. Stir and place for half an hour in heat until bubbles appear. Then add 100 grams of milk and one egg there, without beating, but mixing well. In a pre-sifted flour in a mass of 600 grams, add 25 grams of sand, 5 grams of baking powder, 15 grams of salt, mix. Prepare 250 grams of butter. Softened, but be sure to cut the cold butter into small pieces, without touching it with your hands. Roll the butter pieces in flour. Mix flour and butter and add yeast mixture there. Stir gently for three minutes to keep layering. From the resulting dough, form a ball, wrap with cling film and place in the cold for one and a half to two hours, after which the dough can be used for baking pizza.

A few tips to keep in mind when preparing any dough are shared by experienced chefs:

At the beginning of work, it is necessary to wipe the palms with olive or sunflower oil. This will help prevent the dough from sticking to your hands.
So that the dough does not stick to the walls of the container, it must first be poured over with cold water, and then hot.
The yeast pizza dough needs to “rest” for about an hour before it goes into the oven.
It is better to knead the dough twice and only then spread it on a baking sheet.
To make the dough rise better and faster, you can cover it with cling film or a damp cotton cloth.
Always roll out the dough on a floured surface.
The dough is considered ready to eat if the crust easily separates from the baking sheet.
Before putting the dough on it, the baking sheet must be greased with oil and sprinkled with flour.

In any case, professional skills are not required from the hostess, the desire to cook delicious pizza, patience and perseverance are enough. Most of the products will always be found in the kitchen of a home cooking lover. It remains only to make the filling - and in no more than an hour it will be possible to set the table.

Despite the fact that pizza is a traditional Italian dish, it has managed to firmly enter the menu of Russians. Today, without pizza, it is difficult to imagine a hearty breakfast, a youth party, a quick snack, a picnic in nature or friendly gatherings in a big company. If initially pizza was considered food for the poor, today it is a dish that is eaten with equal pleasure by both ordinary housewives and millionaires.

You can order a ready-made pizza in a cafe or buy it in a supermarket, but there is nothing tastier than homemade pizza made by yourself. Classic Italian pizza has a thin crust and juicy toppings. The main components of this dish include tomato sauce and cheese, and the remaining components - mushrooms, meat, ham or seafood - are added as desired.

So that the result does not overshadow your expectations, you should remember the basic rules for making authentic Italian pizza. Pizza dough should be prepared in advance so that it has time to rise well. A longer fermentation time helps the dough increase in volume and also makes it taste sweeter. Kneading the dough should not be treated with fanaticism: this should be done only until it reaches the required consistency - it ceases to be sticky and will stretch well. Over kneading the dough can cause the finished pizza to be very brittle.

Before rolling out the dough, let it stand in a warm place so that the dough becomes soft and pliable. Some professionals believe that the pizza base should be partially cooked ahead of time. In this case, it is necessary to lightly bake the rolled dough in the oven, then put the filling on it and bring it to readiness. This is done in order to avoid overcooking the filling and burning the cheese, as the dough takes much longer to cook.

To get the perfect crispy crust, it's best to use high protein bread flour. If your goal is a pizza with a soft, fluffy base, you'll need to add more water to the dough or use less flour. Wetter dough will result in a softer crust. In this case, it is better to use flour with a low protein content.

Avoid using expensive ingredients - always use readily available ingredients for the filling, such as ham, minced meat, sausages, mushrooms, vegetables, etc. For more savings, use ingredients you already have in your fridge, like sausage left over from breakfast. The filling ingredients must be fresh. Remember that canned and wet foods tend to make the pizza look raw. To prevent this from happening, try to remove excess water from such products.

Never skimp on the sauce, as it determines the final taste of the pizza and helps to make the topping more juicy. A sauce made from tomato paste, which is almost always at hand, is undoubtedly very quick and convenient, but do not be lazy to prepare a sauce from fresh tomatoes and spices, which can really enrich the taste of pizza. If you have good quality Mozzarella cheese, don't "bury" it under the other ingredients, but place it on top. Remember that not every filling is suitable for dough of different thicknesses. So, thin crispy dough is best for meat and vegetable fillings, while for making pizza with a filling of several varieties of cheese, it is better to use a fluffy dough that will support the melted cheese mass well.

If you like juicy pizza, you can add some chopped onion to the topping. Pizza should be served as soon as it's cooked, before the cheese has set. Chilled pizzas can be reheated in the oven or microwave, but freshly baked pizzas are best served as nothing beats the flavor of freshly baked bread. Watch the pizza in the oven from time to time, especially towards the end of the cooking time. She can quickly go from undercooked to overcooked in these last few minutes.

Cutting a pizza with a bad knife can destroy the toppings and make the appetizer unappealing, making the pizza less appealing. In this case, it is best to cut the pizza with special sharp scissors as soon as you take it out of the oven. It is better not to hesitate with this matter, since as the pizza cools, the dough will harden and it will be more difficult to cut it. Thanks to cutting with scissors, the cheese will remain in place, and the filling will not fall apart.

The secret to a delicious homemade pizza is also in the drinks you serve with this appetizer. Be aware that overly sweet, coffee and soda drinks can overpower the pizza. The best options in this case are green tea, mineral water, tomato or orange juice, dry wines and beer. By following all these simple tips, be sure that all your culinary efforts will not be in vain and will be rewarded with compliments and admiration from loved ones and guests.

The yeast dough recipe for pizza calls for active dry yeast. Make sure the yeast is fresh and the expiration date on the packaging is up to date. You can use all-purpose flour to make the dough, but specialty bread flour contains more gluten than regular flour, which makes the pizza crust crispier.

Ingredients:
1.5 cups warm water
1 pack dry yeast
3.5 cups flour
2 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon sugar

Cooking:
Pour the yeast into warm water and leave for 5 minutes to dissolve. Add flour, salt, sugar and oil. Knead the elastic dough with your hands or with a mixer fitted with a dough hook. If the dough seems too sticky to you, add more flour.
Brush the dough with oil, cover with plastic wrap and leave in a warm place until it doubles in size. It usually takes 1-1.5 hours. You can leave the dough for more time - this will only improve the taste of the pizza. Alternatively, you can preheat the oven to 65 degrees, turn it off, and place the bowl of dough in the heated oven, letting the dough rise.

Cooking pizza dough in the traditional way using yeast takes some time, during which the dough should increase in volume. Yeast-free pizza dough is perfect when you don't have time to wait for the dough to rise. This dough is prepared very simply, and homemade pizza based on it turns out to be incredibly tasty.

Ingredients:
2 cups of flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
6 tablespoons vegetable oil

Cooking:
In a large bowl, mix all the ingredients until the dough stops sticking to the sides of the bowl. Put the dough on a greased baking sheet and form thick edges that will hold the filling. Add toppings and bake pizza at 220 degrees for about 15 minutes.

The key to a great pizza, of course, is the delicious dough. While some people prefer a soft, fluffy base, just as many people love a thin, crispy crust. Thin pizza dough means it doesn't need extra time to expand, so it's ready in just a few minutes. The dough prepared according to the recipe below has a crispy crust, but it is quite plastic.

Ingredients:
2 cups of flour
3/4 cup warm water
1 teaspoon dry yeast
1.5 teaspoons salt
2 teaspoons Italian herbs

Cooking:
Dissolve yeast in water. Add flour, salt, Italian herbs and mix. Put the dough on the table and knead a smooth elastic dough for about 5 minutes. If the dough sticks strongly to your hands and countertop, like chewing gum, add extra flour - 1 tablespoon at a time. Place the dough in a bowl and cover with a clean kitchen towel while you prepare the filling.
When everything is ready, divide the dough into two parts and form a large disk from each part. The dough should have a thickness of no more than 6 mm. To get a very thin base, the dough must be rolled out with a rolling pin. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.
Put the dough on a baking sheet lined with parchment paper. Bake at 220 degrees for 4-5 minutes. Remove the dough from the oven, put the filling and bake for another 6-8 minutes.

Pizza with sausage, cheese and tomatoes is a classic recipe familiar to many. If you have practically nothing on hand, except for a piece of sausage, tomatoes and cheese, this recipe will become a real lifesaver for you. Using this recipe as a base, you can create your own version of this wonderful treat by adding mushrooms, olives, bell peppers, or corn to the filling.

Ingredients:
For test:
1.5 cups flour
2 teaspoons dry yeast
1 teaspoon sugar
0.5 teaspoon salt
1 glass of warm water
For filling:
5-7 tomatoes
200 g cheese
200 g sausage

Cooking:
Knead the dough by stirring warm water with butter, sugar, salt and yeast and adding flour at the end. Form a ball from the resulting dough, cover with a towel and put in a warm place for 15-20 minutes. When the dough has increased in size, divide it into two parts - you will get two pizza bases with a diameter of 25 cm. Roll out the dough and put it on a baking sheet.
Cut two tomatoes into slices, and chop the rest with a knife or using a blender. If you add a little hot pepper or adjika, the tomato sauce will turn out to be more spicy. Lubricate the dough with the resulting sauce.
Divide the grated cheese into two parts. Sprinkle the base with tomato sauce with one part of the cheese. Put the sliced sausage and slices of tomatoes. Sprinkle the remaining cheese on top and bake the pizza in an oven preheated to 180 degrees for about 10 minutes.

It is rare to meet a person who refuses homemade pizza, because homemade pizza is always a tasty and original treat every time, the filling in which can be constantly varied depending on preferences and the contents of the refrigerator. We suggest you cook a juicy pizza with chicken filling.

Pizza with chicken, tomatoes and ketchup

Ingredients:
For test:
2.5-3 cups flour
1 glass of warm water
1 teaspoon dry yeast
50 ml vegetable oil
1 teaspoon sugar
0.5 teaspoon salt
For filling:
200 g boiled chicken fillet
2 tomatoes
1 bell pepper
1 bulb
150 g cheese
2 tablespoons ketchup
greens to taste

Cooking:
Dissolve yeast in warm water with sugar and salt. Mix well. Gradually add flour, the amount of which depends on its quality and variety. Knead soft yeast dough. Leave the dough in a warm place until it doubles in size.
Roll out the dough in a thin layer, the thickness of which should not exceed 3-4 mm. Brush the surface of the dough with ketchup using a spoon or your hands. Put the chicken cut into thin strips, onion cut into rings, chopped sweet pepper and tomatoes cut into circles or cubes. Sprinkle grated cheese on top.
Bake the pizza in a preheated oven at 190-200 degrees for about 10 minutes, until the cheese is melted and lightly browned.

The right pizza is the perfect combination of dough and toppings. The recipe for pizza with mushrooms and tomato sauce is just the case. This pizza has a thin crispy crust, just the right amount of mushrooms and a great combination of spices, all of which transform an ordinary appetizer into a delicious Italian pizza that deserves compliments. It is worth noting that not a single purchased tomato sauce can compare with a homemade sauce prepared by oneself. Try to prepare the sauce according to our recipe, and you will be delighted.

Pizza with mushrooms and tomato sauce

Ingredients:
For test:
3 cups flour
25 g fresh yeast
1 glass of warm water
1 tablespoon sugar
1 tablespoon salt
8 tablespoons vegetable oil
For filling:
2 medium champignons
6 olives
1/4 cup canned corn
100 g Mozzarella cheese
For tomato sauce:
3-4 tomatoes
1 tablespoon vegetable oil
1 garlic clove
1 teaspoon sugar
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
0.5 teaspoon paprika
salt and ground black pepper

Cooking:
In a large bowl mix flour, salt and sugar. Add the yeast dissolved in water to the flour along with the butter and mix. Cover the hand-kneaded dough with a towel and let rise for 1 hour to increase in volume.
In the meantime, make the tomato sauce. Remove skin from scalded tomatoes. Rub the vegetables through a fine sieve, pass through a meat grinder or chop with a blender. Fry the minced garlic in the oil for a few seconds and then stir in the paprika and mashed tomatoes. Add sugar, spices, salt and pepper. Bring to a boil, reduce heat, cover and cook for about 10 minutes.
Preheat oven to 200 degrees. Divide the dough into 2 parts. Form each piece into a ball, then roll out into a circle about 30 cm in diameter. Put the dough on a greased baking sheet and grease with tomato sauce. Put the chopped mushrooms, chopped olives and corn kernels. Sprinkle grated cheese on top and bake for 15-20 minutes.

As you can see, homemade pizza is not that difficult. If you follow our simple tips and use only fresh ingredients, your homemade pizza is sure to become a real culinary hit. Experiment!

Pizza is one of the pillars of Italian cuisine. This open round pie with a variety of fillings is so popular around the world that it's hard to imagine what could compete with it. But there is a paradox: whenever we want pizza, we dial the number of the delivery service, or go to the pizzeria. But making pizza at home, with your own hands, is not only easy, but also interesting. Moreover, no special talents are required for this. Pizza dough is prepared in an elementary way, and nothing limits your imagination in terms of toppings. The only negative is that real pizza is cooked on a stove, which is only melted and always firewood. But there is nothing to be done, and you will have to be content with an ordinary gas or electric stove at home.

Ingredients for true Italian pizza

As already mentioned, pizza dough is very easy to make, and the products needed for this are probably available in every kitchen. You will need flour, vegetable oil, warm water, salt and yeast. No eggs, cooking oils and other excesses. However, in order for the yeast to be more fun, you can add a little granulated sugar to the dough. The proportions depend on the size of the pizza you started. For example, for a large round pizza, 250 g of flour, three tablespoons of olive (or regular vegetable) oil, a teaspoon of salt, 20 g of fresh yeast, and about 120 ml of warm water will be enough.

Cooking the dough

Pour flour into a large bowl, add salt there. Mix flour and salt with a wooden spatula. Pour warm water into another bowl, dilute the yeast and pour a couple of tablespoons of sugar there. We stir everything and pour the mixture into the flour, having previously made a recess in this flour. We also send olive (but you can also use simple sunflower) oil there. Mix it all until the dough starts to stick to your hands. Its texture should be smooth and elastic. If the dough is sticky, add a little flour. If the dough is too hard, add some water.

Knead the dough vigorously and long enough. After the dough is put in a bowl sprinkled with flour, covered with a clean cloth and put away from drafts in a warm place. It is convenient to put the dough in a warm (warm, not hot!) oven or leave it to come up in a slow cooker in the “heating” mode. Suitable pizza dough for about 1-1.5 hours. In the meantime, you can prepare the filling. The risen dough doubles in volume. On this, in general, everything. It remains to roll out the risen dough in the form of a disk and lay the filling on this disk. Pizza should be baked at 180°C for 20 minutes.

A few last words

The original pizza can be obtained by taking white wine instead of a third of water and adding oregano to the dough. To make the dough structural and crunchy, replace a third of the flour with semolina or corn grits. Don't be afraid to use a food processor or bread maker to knead the dough: since they know how to do it, let them do it. For those who always have no time and do not want to wait for the yeast dough to come up, you can do without yeast at all. In this case, yogurt or kefir is taken instead of water, and baking powder is added to the dough instead of yeast. Ready-made pizza dough can be stored frozen. To do this, place the dough on parchment paper and roll into a tube. Pack the tube in a film and send it to the freezer. It is not necessary to make one large pizza: the finished dough can be divided into several portions and bake several pizzas with different toppings.

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