Pizza ... Already at the very mention of it, she takes a breath and is drooling. The whole world goes crazy over this round tortilla with hot filling and cheese.
Whoever tried it at least once, falls in love with it from the first piece. Because it is incredible, divinely delicious. Without a doubt, it is the filling that sets the pace in taste, plays a dominant role. But no less important point for a successful pizza is correctly mixed and baked cake-cake. The base, if desired, can be made fluffy or thin, almost crisp.
Pizza can be baked at home, not so difficult. For stuffing fit any meat, vegetable, fish products. But, since pizza is not a pie, the filling and dough will not be enough. Its essential attributes are still cheese and tomatoes. Cheese can be bought all year round. But tomatoes only in season. Therefore, in the winter, instead of tomatoes, you can use homemade preparations, for example, not too spicy adjika, ketchup or tomato sauce.
Well, the stuffing seems to be collected, it remains to knead the dough and bake the cake. Choose the recipe you like and spoil yourself and the household with real pizza.
Recipe 1: Yeast dough for pizza on milk and eggs
The most traditional dough for a fluffy, soft and tasty basis. It is kneaded with milk, but if desired it can be diluted in half with water.
Ingredients: 2 cups of milk, flour - 6 cups, eggs - 2 pcs., 50g of margarine, 100g of raw yeast, salt - 1 tsp, sugar.
Method of preparation
To begin, the yeast must be fed sugar, so that they liven up and start the fermentation process. To do this, they need to crumble, grind with a spoon of sugar and a few spoons of warm water. Pour a couple of spoons of flour and mix the liquid mass. As soon as it starts to foam, after 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 will fit even in the refrigerator (for 1-2 hours). Once or two knead it when it rises and you can roll out cakes.
Recipe 2: Yeast dough for pizza without eggs on water
This recipe whispered in my ear the famous English chef James Oliver. He is also a fan of pizza and offers his option for the base. In the recipe, among the ingredients, there are sea salt and olive oil. Of course, James is unaware that in distant Russia not all stores can buy such ordinary, in his opinion, products. Therefore, you can replace the sea salt with the usual table salt, and olive oil with vegetable oil. Better odorless, refined.
Ingredients: 1 kilogram of flour, 0.65l of warm water, 1 tablespoon of sea salt, sugar - 1 tablespoon, olive oil - 4 tablespoons, dry yeast - 14g.
Method of preparation
Sift flour - on the table or in a wide bowl, where someone likes to knead. Mix the remaining ingredients and pour in half the amount of flour. Mix it up. The rest of the flour in small handfuls pour in the mixing process. Knead until the dough becomes elastic. Leave to fit has risen. It can be warm, or at room temperature, as long as there are no drafts. As the mass approximately doubles, it will need to be held in hands, freeing it from bubbles. When the dough rises again, it is again crushed and started rolling.
Recipe 3: Yeast-free pizza dough on sour cream
For some reasons, pizza lovers do not like yeast dough for certain reasons. Therefore, pizza can be baked on yeast-free dough. Moreover, there are many options for its preparation. The dough is kneaded on kefir, cottage cheese, whey. And we suggest making a batch on sour cream.
Ingredients: eggs - 2 pcs., 1 kg of flour, 150g of margarine, 100 ml of sour cream, salt, and 1 teaspoon sugar and soda.
Method of preparation
Beat the eggs by adding sugar and salt. Soda to extinguish in sour cream (stir), melt the margarine. When it cools, add sour cream and egg mixture. Then add flour in small pieces, kneading dough. It should be supple and soft. Leave it for a while, about fifteen minutes, for proofing and ripening. And then you can roll and bake. If extra dough remains, it is stored in the freezer.
Recipe 4: Yeast-free pizza dough on kefir and mayonnaise
What can you cook delicious, if in the refrigerator only a package of kefir, a pair of wieners, a tortured tomato, and the remnants 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 great, if at the moment you are not up to frills.
Ingredients: kefir - 0.5 l, flour - 3 cups, 2 tbsp. mayonnaise, pinch of salt, 2 eggs, soda - 1 tsp, sugar - tablespoon.
Method of preparation
Kefir mix with soda, add mayonnaise, sugar, salt, beaten eggs. Pour the flour, knead the neat dough. It should be similar in texture to thick sour cream. He does not need to knead his hands, everything turns out quickly and easily. Then the mass is simply poured into a shape or pan, any filling is laid on top and baked as usual pizza.
Recipe 5: Dough for Italian pizza
Italians say that pizza turned out to be especially tasty, it is not enough to make dough and stuffing, even from high-quality products. When kneading dough, it is necessary to give the warmth of your hands, to share with it positive energy. You should be surrounded by a quiet and peaceful atmosphere. No need to hurry, quarrel or think about the bad. Thoughts should be tuned in a positive way. After all, the dough is alive, it feels everything.
Since this is a recipe for Italian dough, it is not good to replace some products with others. So, if it is written sea salt or cane sugar, then they need to be taken. As well as olive oil. Flour take 50 percent of the usual, the remaining half - durum wheat.
Ingredients: flour - 3 cups, 1 glass of warm water, 1 tsp of sea salt and cane sugar, 2 tsp. dry yeast (from bags), 2 tbsp. Extra Virgin Olive Oil (First Spin). Preparation Method:
Sift flour, mix with salt and make a slide.
Mix the yeast with warm water, add sugar and let it stand so that they come to life (they will start to foam). After five to seven minutes, combine the yeast and flour, pour in the butter and start kneading the dough. It is necessary to knead it in good faith for about ten minutes, or even fifteen. The point is not quite easy, but useful for the test. Then it will become soft, elastic and uniform at the same time. This is how a real dough should be - when stretching, do not tear or shrink back. To make a small ball or ball out of it and leave it for an hour or two to fit. Do not forget to cover it from above, so that the bun does not wither. Now you can knead a lot and roll out. Although Italians do without skalok. Pizza dough just stretch your hands to the desired thickness. At first it is pressed in the center, flattened, then they begin to stretch, trying to keep the shape of a circle. Borders are formed at the edges or are dispensed with if the cake is thin.
Pizza dough - useful tips from experienced chefs
Pizza is baked on a baking sheet, smeared with vegetable oil and sprinkled with flour.