Pizza dough like in a pizzeria is a delicate thing, loves men's hands! Features of pizza dough from pizzeria and the secrets of its strength

Pizza dough like in a pizzeria is a delicate thing, loves men's hands! Features of pizza dough from pizzeria and the secrets of its strength

Once in Italy, pizza was considered food for the poor.

Today, open cakes are considered a real delicacy, and sometimes even a festive dish. There are hundreds of different fillings, but the foundation of all the basics is a cake.

If you make the dough correctly, the pizza will be delicious with any filling. Italian chefs are specially trained in this process.

The basis turns out thin, gentle, at the same time does not dry up when baking.

Prepare a delicious pizza dough like in Italy pizzerias?

Pizza dough as in a pizzeria - the general principles of cooking

A feature of pizza dough from pizzerias is elasticity. It is soft, but does not break. It is airy, but thin. You should not use classic yeast dough for pies for making pizza. It turns out quite different.

What is the basis for preparing in pizzerias:

Flour. Wheat flour of the highest or first grade is used. Sometimes some corn flour or starch is added, depending on the recipe.

Oil. Added in strictly limited quantities. Usually for 500 grams of flour is not more than 2 spoons.

Water or milk. Must be warm, just above body temperature.

Salt and sugar. Used to taste and activate yeast.

Despite the fact that the pizza dough should be thin, it is still allowed to stand from 15 minutes to an hour, depending on the recipe and the incoming ingredients.

Then hands form a cake. But not every housewife will manage to do this, so it’s better to use a rolling pin.

When forming the base, the table is sprinkled with flour or oiled with vegetable oil.

Recipe 1: Pizza dough as in the thin pizza restaurant

It is with such a dough that the base is thin and crispy. Despite the presence of yeast, the cake does not rise much. From these ingredients you get three pieces of thin pizza dough like in a pizzeria for three open pies. Ingredients

• 250 grams of water;

• 500 grams of flour;

• 0.5 tsp. sugar and as much salt;

• 20 grams of oil;

• 7 grams of yeast.


1. We take a bowl, pours warm water, gently pour dry yeast. Do not stop stirring so that they do not clutch lumps.

2. Add olive oil, salt and sugar. All thoroughly mixed to dissolve the grains.

3. Now pour the flour, which must be sieved.

4. Knead dough. It must be elastic. It is important to catch the desired consistency. If the mass sticks to the hands, then add more flour. But be careful, the basis of too steep dough turns tough.

5. Now divide the dough into 3 equal parts. Each will weigh approximately 270-280 grams. Put the buns back in the cup.

6. Cover with a cloth towel, remove to heat for half an hour. If you do not plan to bake all 3 pizzas at once, then one bun can be put in the refrigerator and even in the freezer by placing it in a sealed bag.

7. After half an hour, take the “rested” dough, roll out the cake. Italians do it without a rolling pin, but we can use an assistant.

Recipe 2: Pizza dough like in a pizzeria with aromatic herbs

The recipe for pizza flavored dough like in a pizzeria, which goes very well with tomato and meat fillings. Ideally, you will need a mixture of Italian herbs for cooking. But if it is not there, then we can limit ourselves to a duet of dried basil and oregano, which it is desirable to grind in a mortar.


• 250 grams of flour;

• 120 grams of water;

• 15 grams of oil;

• 0.5 tablespoons of Italian herbs;

• 1 tsp. Sahara;

• bag of yeast;

• a pinch of salt.


1. You need to sift the flour, right on the table. Now we add aromatic Italian herbs to it. If the leaves are large, then rub with a pestle or just with your hands.

2. In water we dissolve salt with sugar, enter yeast. Give the grains a little swell.

3. Make a deepening in the flour, pour the liquid and knead the Italian dough. 4. Give a lump of rest for about 20 minutes, divide in half and prepare two thin pizzas. They are not very big. Approximately 25-27 cm in diameter.

Recipe 3: Delicate pizza dough like in a pizzeria with milk

For the preparation of this test will need fresh milk, although you can use baked. It is mixed with yeast, tolerates freezing well, after thawing it practically does not change its properties.


• 200 grams of milk;

• 2 eggs;

• 0.5 tablespoons of sugar;

• 0.5 tsp. salts;

• small bag of yeast;

• 400-500 grams of flour;

• 2 spoons of butter.


1. Heat the milk to body temperature, no need to be warmer.

2. Add the yeast with sugar, mix.

3. We mix the eggs with the addition of salt, then combine with the milk mixture.

4. Add vegetable oil, it is better to use olive.

5. Sift flour, ship to the total mass and knead the dough. Immediately all the pouring is not necessary, add gradually, so as not to overdo it. The dough on this recipe will turn out soft, but not sticky to the hands and the bowl.

6. Cover with a napkin, let stand for an hour.

7. Divide into two equal parts and use as intended.

Recipe 4: Fast pizza dough like in pizza restaurant

The preparation of such pizza dough as in a pizzeria will take no more than 10 minutes. Therefore, you can immediately turn on the oven and cook the filling. Then you will not have time! Dough without yeast, porosity is achieved by adding baking powder. Instead, you can use regular soda, but that the finished product does not acquire an unpleasant smell, it must be extinguished by any acid.


• 1 teaspoonful of sugar, ripper and salt;

• 2 cups of flour;

• 1 egg;

• 200 grams of water;

• 20 grams of oil.


1. Sift flour directly on the table along with baking powder.

2. Separately, stir the egg with sugar and salt until the solids are completely dissolved.

3. Add oil. 4. Pour in warm water.

5. Make a recess in the flour hill, pour out the water with the products diluted in it and knead the dough.

6. Divide into 2 parts, roll out, unfold the filling and send it to the oven!

Recipe 5: Pizza dough like in pizza restaurant

One of the most common options for making pizza dough as in pizza. The basis turns out very gentle and air. The recipe is universal, combined with any fillings from sweet fillings to salty and sharp.


• 250 grams of flour;

• 20 grams of oil;

• 7 grams of yeast;

• 200 grams of water;

• salt.


1. Pour water (about 40 degrees) into a bowl, dissolve the yeast and salt. If pressed yeast is used, then the amount should be increased 3.5 times.

2. Pour 5 tablespoons of flour, stir with a whisk. Get a talker. It is necessary to cover the bowl with a napkin and leave it alone for 10 minutes.

3. Fill the flour, add oil, mix well. The dough should turn out soft.

4. Cover again with a towel and leave for 45 minutes.

5. As soon as the mass rises well, you can make a pizza. From this amount you get 2 big basics. It is important to roll them as thin as possible.

Recipe 6: Pizza dough like in pizzeria on kefir

If the dough does not work on the yeast or they simply do not, then cook on kefir with the addition of soda. It also turns out to be thin and very similar to the real dough, as it is prepared for pizza in a pizzeria.


• 2 eggs;

• 300 grams of kefir;

• 1 incomplete teaspoon of salt and soda;

• 15 grams of oil;

• flour as required.


1. Pour soda into warm kefir, mix. The mass will begin to sizzle, foam, so do not use a small bowl.

2. Break eggs into another bowl, add salt and whisk well, whisk until light foam appears.

3. Combine the egg mixture with kefir, add butter.

4. Pour the sifted flour. Knead dough. Flour use as much as will be absorbed. The dough will be pretty cool. 5. Roll the bun, cover with a napkin and leave for a quarter of an hour to swell gluten. This dough can be used immediately, but it is better to let it rest in order to make it easier to roll.

Recipe 7: Pizza dough as in Tomato pizzeria

Very tasty and fragrant pizza dough, which does not crumble, is flexible and easy to work. And, of course, has a pleasant color, which gives the tomato paste that is part of.


• 20 grams of tomato paste or any ketchup;

• 15 grams of sugar;

• 300 grams of water;

• bag of yeast;

• salt;

• 20 grams of oil;

• 500 grams of flour.


1. Combine sifted sieve flour with yeast and salt. It is advisable to use fine salt extra.

2. Dilute tomato paste in warm water. Add the liquid a little bit, well rub the sauce so as not to form lumps.

3. Add sugar to tomato water, stir until dissolved.

4. Put the butter, flour with yeast, make elastic dough. We roll 2 balls from it.

5. Put the koloboks in packages, send them to the fridge for an hour.

6. We get, roll out and cook pizza!

Recipe 8: Pizza dough as in a pizza parlor with garlic

In Italy, this dough is most often combined with meat fillings. Ideally, dried and chopped garlic is used. It just mixes with flour. But we will do on fresh teeth, so that the process is clear.


• 175 grams of water;

• 2 spoons of butter;

• 280 grams of flour;

• 1 tsp. Sahara;

• 3 cloves of garlic;

• 0.5 tsp. salts;

• 7 grams of dry yeast.


1. Pour warm water into a bowl, put salt, sugar, butter, mix everything well.

2. Now you need to chop the garlic. Best done with a blender. We put the peeled cloves, we interrupt in mashed potatoes.

3. Add garlic mass to the previously prepared liquid, stir.

4. Sift flour, mix with dry yeast. 5. Pour garlic water into the flour, knead the dough.

6. Cover with a towel, let lie 40 minutes.

7. Divide into 2-3 pieces, depending on the size of the pizza. Roll out, put the filling and bake.

Pizza dough like in a pizzeria - tips and tricks

• Is there no rolling pin at home? You can find a worthy replacement! Take any glass bottle with a smooth surface, remove the labels, wipe and ready! You can also use the sleeve from the roll with foil or cling film. Of course, these items are not very convenient to wield, but it is quite possible to roll out a few flat pizza cakes.

• Real dough will only work if you keep the proportions of the products. Do not pour the oil or water "by eye". The result may not please.

• The longer the dough, the softer it becomes. Keep this in mind if you need to cook it well before baking. In this case, it is better to pour a little more flour or sprinkle the table well when rolling the base.

• Dry yeast is gradually replaced by pressed, as they are much faster fit, not capricious in storage, not subject to molding. But if they need to be replaced raw, then increase the amount by 3 times. And vice versa, if pressed yeast is indicated in the recipe, then if replaced with a dry product, the quantity should be reduced.

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