Cooking pizza is a creative process. The filling can be collected from a variety of ingredients, add different sauces and types of cheeses. But the taste of Italian pie depends not only on the filling. One of its most popular options consists only of a flour basis, sauce and cheese. The main role is played not by what lies above, but by what serves as the foundation. Some prefer thin-rolled pizza, others are lush. Fluffy pizza dough can be cooked with or without yeast. Each method has its own advantages. If in your house there are lovers of Italian cuisine, you should learn a few recipes for preparing the basis for pizza.
Cooking Features
The technology of kneading puffy pizza dough depends on the specific recipe, but there are several points that the cook doesn’t hurt to know, no matter what version of the basis for the Italian cake he intends to cook.
- For pizza, do not use flour of the second or even first grade. For it you need a product of the highest quality. After all, the basis of the Italian cake should be tastier than the filling, at least not worse than it. If you bake it from low-quality flour, it will have an unappetizing shade and an unpleasant taste.
- Sifting flour before kneading dough - mandatory manipulation. Flour should be sifted even if you have already done it the day before and are sure that there are no litters and insects in the product. The main goal of this manipulation is not to rid the product of what should not be in it. The main task is to saturate the flour with oxygen. Sifted flour becomes light and mixes well with other ingredients without forming lumps. The dough from such flour rises better, so baking turns out lush.
- The temperature of the food used to make the dough can be important. If the recipe has instructions on whether to heat the ingredients or not, and if it is heated, then to what extent, then they cannot be ignored.
- Yeast dough is cooked longer than unleavened, but it usually makes the pizza base a little more lush.
- Yeast dough will rise faster if it is put on high-speed yeast, but such dough must be used immediately after raising it, otherwise it will fall.
- To make the fresh dough fluffy, they add baking powder or soda. If the dough does not contain dairy products, soda should be quenched with vinegar or lemon juice. This dough is also used immediately after cooking or after 10-20 minutes. If it lasts longer, the neutralization reaction will end, and the dough will not be lush.
Fluffy pizza dough can be kneaded in milk, water, kefir. On dairy products, it turns out more gentle, on water - a little less high-calorie. The choice depends on the preferences of the culinary specialist and the products available in the kitchen.
Classic puffy pizza dough with yeast and milk
Composition:
- wheat flour - 0, 6 kg;
- chicken egg - 1 pc .;
- pressed yeast - 25 g;
- milk - 0, 35 l;
- sugar - 60 g;
- salt - 5 g;
- butter or margarine - 50 g.
Method of preparation:
- Heat the milk to about 36 degrees. Pour into a bowl.
- Crumble the yeast into warm milk, stretching it with your hands, pour a tablespoon of sugar into it, stir it.
- Wait until a frothy cap appears on the surface of the milk. Add another spoonful of sugar and salt, mix.
- Sift flour. Part of it, add it to the flour and stir to get a homogeneous (without lumps) mass, the consistency of sour cream.
- Cover the bowl with the film and put it in a warm place.
- When the brew rises, stir the egg with the remaining sugar in a separate bowl, combine with the brew, mix.
- Margarine or melt butter in a water bath or in a microwave. You can also melt over low heat, it is only important not to allow the product to boil.
- Allow the melted fat to cool, pour in to the dough. Stir.
- Gradually add the remaining flour, knead the soft, but not sticky dough. Shape it into a bowl, put it in a saucepan. Cover the container with a damp towel and place in a warm place.
- When the dough rises, doubling in volume, crush it and start cooking pizza.
Yeast dough, kneaded in milk with added eggs and butter, turns out to be lush and really tasty. He has only one drawback - the duration of preparation.
Rapidly lush pizza dough with yeast and water
Composition:
- wheat flour - 0, 4 kg;
- high-speed dry yeast - 7 g;
- water - 0, 2 l;
- olive oil - 40 ml;
- sugar - 15 g;
- salt - 5 g.
Method of preparation:
- Sow flour, mix it with dry yeast, salt and sugar.
- Boil water, let it cool to 40 degrees. Mix with butter. Olive oil in this recipe can be replaced with any other vegetable oil, but it must be refined.
- In the heap of flour, make a hole and pour water and oil into it.
- Stir the product with a spatula. When the dough will be hard to stir with a spatula, shift it onto the floured work surface of the table and complete the kneading process with your hands.
- Put the dough in a saucepan, cover it with a towel and place in a warm place.
In less than half an hour, the dough will double. It can immediately press down and roll out. If this is tightened, the dough may fall off.
Magnificent yeast-free pizza dough
Composition:
- wheat flour - 0, 25 kg;
- sour cream - 60 ml;
- mayonnaise - 80 ml;
- salt - 5 g;
- chicken egg - 3 pcs .;
- baking powder for dough - 5 g.
Method of preparation:
- Sift flour, mix it with baking powder.
- In the bowl, break the eggs, add salt to them. Shake with a whisk or fork.
- Add sour cream and mayonnaise to the egg mass. Beat the products to get a homogeneous mass.
- Pour flour, stir until smooth. At this stage, it is also permissible to use a mixer, but only with a special nozzle for the test.
The dough for this recipe is soft, but not liquid. It can be used not only for making pizza base, but also for pies, especially if you plan to not bake them, but to fry.
Magnificent pizza dough on kefir
Composition:
- wheat flour - 0, 3 kg;
- kefir - 0, 2 l;
- refined vegetable oil - 60 ml;
- soda - 3 g;
- salt - 3 g.
Method of preparation:
- Sift flour.
- Remove kefir from the refrigerator beforehand so that it can warm up to room temperature by the time the dough is prepared.
- Add salt and soda to fermented milk product, mix.
- Pour oil into kefir bowl, beat with a whisk.
- Pouring flour in portions and stirring, knead the dough. When it becomes difficult to stir it with a spoon, complete the process of kneading dough with your hands, shifting it onto a floured work surface of the table.
Despite the fact that there are no eggs in the recipe of this test, it turns out to be durable and elastic. His delicate taste is pleasant to many.
Fluffy pizza dough can be made with or without yeast. Often eggs are added to the dough, but they are not an obligatory ingredient. You can knead the lush dough on water, kefir or fermented milk product. All options are good in their own way.
