Yeast dough for pizza. Pizza from puff pastry yeast. Classic Pizza Dough

Who among us does not like to eat homemade and very tasty pizza? Surely there are none. But to make this dish yourself, you should make a lot of efforts. Especially it concerns the preparation of the base. After all, it can be absolutely any. Today we decided to consider several options for creating a delicious dinner, which include completely different ingredients.

Pizza with yeast base with mushrooms and ham

The yeast dough for pizza is lush and soft, but it takes a huge amount of time to prepare it. This is why it is desirable to do this only if you do not hurry to feed the unexpected and hungry guests. It is worth noting that the presented ingredient culinary is often called a "dry" dough for pizza. And it's no accident. After all, it's usual to add dry and instant yeast to this base, which significantly speeds up the process of its preparation.

So, let's take a closer look at how the yeast dough for pizza is created, and what ingredients are best for the filling.

Required products for the base

We need:

• Wheat flour of the first or any other grade - about 4 cups (can be slightly larger, to the density of the dough);
• Drinking water is warm - a large glass;
• Dry quick-dissolving yeast - 6-8 g;
• Sand sugar - a large spoon without a "roller coaster";
• Egg large chicken - 1 piece;
• Oil without the smell of vegetable - 5-7 large spoons;
• Salt is small - 2/3 of a dessert spoon.

Mixing process

To prepare yeast dough for pizza, it is recommended to use metal containers, since in the future the base will be placed in a warm place, and such dishes will retain heat longer. Thus, you need to take a large bowl, pour a glass of drinking water into it and slightly warm it up (you can immediately take a warm liquid). After that, it is required to pour sugar in the pan and stir it so that it completely melts. Further in the same container it is necessary to lay out dry yeast and wait until they dissolve and form an air cap. This may take about a quarter of an hour.

After all the described actions, add small salt, oil, odorless vegetable and beaten chicken egg in a bowl with opaque. By the way, to further the yeast dough for pizza well rose, these ingredients should not be cold. In this regard, they should be removed from the refrigerator in advance. The same applies to wheat flour (if you have it stored on a loggia or in another cold place). As for the last ingredient, it must be added to the base in the last place, thoroughly mixing with your hand.

As a result of such actions, you should get a soft, but thick "dry" dough for pizza. In order for it to rise properly, a container with it should be covered first with a waffle towel and then with a lid and put in a warm place (for example, near the battery, in the sun, etc.). In this position, the substrate is recommended to stand for at least one and a half hours. Periodically (1 time in half an hour) a fluffy dough for pizza should be "beaten" with a fist moistened in any vegetable oil.

Ingredients for filling

For a tasty, juicy and hearty filling we will need:

• Potatoes young - 3 large tubers;
• Mayonnaise of high fat content - 180 g;
• Tomato sauce - 150 g;
• Any mushrooms - 150 g;
• Salt cooked to taste;
• Vegetable oil for frying;
• Ham - 150 g;
• Onion white onions - 3 heads;
• Cheese is hard - 140 g.

Preparation of products

In view of the fact that the dough for yeast pizza is prepared for a long time, we decided to use the quantity of ingredients for the filling, which can be easily processed for the period that the base rises in the heat. To do this, boil the potato tubers, cool them, peel and grate on a large grater. It is also necessary to treat hard cheese. Further it is required to wash mushrooms, to chop them and fry together with onions white onions in a frying pan, adding table salt and vegetable oil. After that, you have to chop the small cubes of ham.

Forming and baking dishes in the oven

Pizza on the yeast dough is cooked in the oven for about 45-48 minutes. But before you place a dish there, it should be properly formed. To do this, you need to divide the base into 3 parts, and then roll them into thin round layers and lay them on large pans or other dishes designed specifically for pizza. In this case, it is desirable to lubricate the form with vegetable oil (slightly). During the laying of the base, make sure that the dough does not have too high sides, otherwise you will get a cake, not an Italian dish.

After the soft thin dough for the pizza is in shape, it is necessary to lay on it the grated potato tubers, it is good to crush them with a spoon, and then smudge the tomato paste, place the fried mushrooms with onion and chopped ham, which should be covered with a thick layer of fat mayonnaise and grated Hard cheese. In such a composition, the semi-finished product must be sent to the oven, heated to 170 degrees, and cook for at least 45 minutes.

How correctly to submit a yeast pizza to a table?

As you can see, the recipe for a pizza with a yeast test does not include hard-to-reach and expensive ingredients, which makes it possible to do this dish every day. After the base is completely baked, the dish must be removed from the oven, and then from the mold, using 2 blades for this. Next, pizza should be cut into small portions (triangles) and served with sweet and hot tea.

It is worth noting that the pizza on the yeast test is very delicious, and most importantly, lush and quite nourishing. Try it yourself, and you will come back to this recipe again and again.

Pizza from puff pastry with sausage and tomatoes

The Italian dish from the presented test turns out very soft, gentle and friable. It should be noted that such a basis may not be stale for quite some time. How to prepare a soft thin dough for pizza, we'll look a little further.

Products for the puff-yeast base

We need:

• Wheat flour - 3 or 4 cups;
• Margarine for baking or any butter - 240 g;
• Dry yeast granulated - 7-8 g;
• Salt large - dessert spoon;
• Milk fresh maximum fat content - ½ cup;
• Drinking water is warm - 1/3 cup;
• Egg large chicken - 1 piece;
• Sand sugar - 3 dessert spoons.

Preparation of the dough

Not everyone knows how to make a dough for pizza in this way. After all, most often the basis for this dish is made either simply from yeast, or using kefir and baking soda. But in order to broaden your culinary horizon, we decided to tell in detail how the puff-and-yeast base is kneaded. By the way, it can be used not only for preparing the famous Italian dish, but also for some other baking.

Mixing of such a test should take place in 2 stages. First, it is necessary to make an incense. To do this, take deep dishes, combine fresh fatty milk and drinking water in it, and then heat a little, pour a dessert spoonful of sugar and dry yeast. While the ingredients swell, you can go to the second part of the base. Thus, it is necessary to sift the wheat flour, pour large salt, remaining granulated sugar to it, and then get margarine or butter from the freezer and grind it with a large grater. Next, all products should be recycled so that the cooking oil does not completely melt. After this, a liquid egg with yeast is required to break a chicken egg, mix everything well and add a loose mixture of margarine. In the end, you should get a soft dough for pizza, which is good at the hands. If necessary, several tablespoons of ordinary room-temperature water or wheat flour can be added to the base.

After the layered yeast base is mixed, it needs to be tightly closed with a food film and placed in the refrigerator for about 2 hours. During this time, the dough will reach the desired consistency, and from it you can easily make a delicious and tender pizza.

Filling products

For such a dish we will need:

• Tomatoes ripe large - 3 pcs .;
• Mayonnaise of high fat content - 180 g;
• Canned olives - a standard jar;
• Sausage boiled - 150 g;
• Onion white onions - 2 heads;
• The cheese is hard - 160 g.

Processing of products

If the classic dough for pizza requires a classic set of ingredients for the filling, then for the layered yeast base, you can use absolutely any components. We decided to apply the most affordable and inexpensive products. To do this, wash large ripe tomatoes, and then clean them from the hard peel. To carry out this procedure with a minimum loss of the fleshy part of vegetables, they must be put in deep dishes, pour boiling water and soak in it for no more than 6-8 minutes. After such treatment, peel from tomatoes will depart easily and quickly. Next, tomatoes should be carefully cut into very thin circles. You should also chop and cooked sausage (you can on quarters), fresh white onions and canned olives.

The process of forming and cooking the dish

Pizza from such an unusual dough is baked a little faster than from a yeast base. In order to form this dish, it is necessary to remove the mixed product from the refrigerator, divide it into 2 or 3 parts (depending on the shape size), and then roll it into a very thin layer. Spread this dough is recommended in a special form (or a conventional frying pan), which you can not even lubricate. After that, the base should be lined with circles of ripe tomatoes, and then exactly the same place boiled sausage, white onion and black olives. In conclusion, the semi-finished product of the puff-yeast base is required to cover with a thick layer of mayonnaise and grated cheese.

Formed, but the raw pizza should be placed in the oven for exactly 30 minutes and bake at a temperature of 195 degrees.

How to bring the puff-and-yeast dish to the table?

After the pizza is ready, it needs to be carefully removed from the mold and put on a large round cutting board. Cut this dish, and also serve it to guests preferably only in hot form. As a supplement to it you can present sweet tea or some other favorite drink.

Fast classic pizza from a batter

As you noticed, a classic Italian dish can not be cooked quickly. Yeast dough for pizza, which was presented at the very beginning of the article, is prepared for at least 2 hours. But what to do if you want to pamper your loved ones with this most delicious dish, and there is simply not enough time for a scammy basis? For this, experienced cooks came up with a new recipe for a liquid dough for pizza, which many housewives have long used as a classic. So, let's look at the way together for preparing an instant Italian dish that can be baked not only in the oven, but also with the help of such a modern and surprisingly easy-to-use kitchen appliance, like a multivarker.

Components for liquid dough

To quickly and easily cook pizza, we will need:

• Wheat flour white sifted - about 1.5 cups;
• Kefir thick bold - ½ cup;
• Sour cream 30% - 170 g;
• Eggs large chicken - 2 pcs .;
• Soda food - 1/3 of a large spoon;
• Sand sugar - a dessert spoon;
• Salt iodized - dessert spoon.

How correctly to mix?

A quick dough for pizza completely justifies the name that the cooks gave him. After all, for the preparation of such a basis, a minimum of time, as well as ingredients, is required. In order to mix it up, you should take an enamel saucepan, pour a thick fat kefir into it, put the sour cream and beat it well. In order to later in the milk mass can be easily repaired baking soda, it is recommended to warm it up a little on low heat. By the way, such a procedure will promote more thorough mixing of the ingredients, after which they will become liquid. Thus, in a warm milk mass it is required to pour in the table soda and to extinguish it, strongly whipping the base with a fork or a usual corolla. At the same time, the products should foam quite well and literally become airy.

While the base is warm, it should also be poured with granulated sugar and iodized salt, and then thoroughly mix everything until the components dissolve completely. Next to the dairy ingredients, you need to add whipped egg eggs and gradually lay out the white sifted flour. In the end, you should get a viscous and semi-liquid dough, which pretty much resembles the basis for pancakes.

In view of the fact that such a self-mixed product does not include yeast, it does not have to be kept warm. That is, after careful mixing of all components, the liquid dough for pizza can be safely used for its intended purpose.

Filling for a dish from a liquid base

For this pizza, however, as for other types of this dish, you can use absolutely any ingredients. We decided to use ordinary dairy sausages, cherry tomatoes and other products, which require a minimum amount of time to process.

So, for the preparation of such a dish you should purchase:

• Canned champignons - 150 g;
• Milk sausages - 6-8 pieces;
• Cherry tomatoes - at personal discretion;
• Curd cakes - 4 standard packages;
• Pickled cucumbers - 120 g;
• Olives without pits - a standard jar.

Preparation of products

Before you start to form a dish, you should prepare not only the classic batter, but all the necessary ingredients for the filling. For this, it is required to rinse the canned mushrooms, and then cut them into very thin slices. Next, it is necessary to precisely process the pickled cucumbers, fresh cherry tomatoes, pitted olives and dairy sausages. In addition, it should be in a separate dish to grate the melted cheese on a small grater.

The process of forming and baking pizza in a modern kitchen appliance

The capacity of the multivarka for preparing such a pizza can not be lubricated, but in order to avoid the possible sticking of the test, we still decided to use a couple of small spoons of vegetable oil. After that, the bowl needs to be poured over all the batter or a small portion of it (depends entirely on whether you want a thicker or thicker dish or a very delicate and delicate dish). Further on the surface of the viscous base, it is necessary to gently spread the plates of canned mushrooms. It should be noted that they will fall a little in the dough. And in order to minimize this nuance, it is desirable to spread mushrooms one by one not with an edge, but with a flat part. As a result, you have formed a kind of "carpet", which will prevent the deepening in the basis of all other ingredients. The classic batter for pizza in a multivariate is baked in about 40 minutes. But before preparing such a delicious, soft and juicy dish, you should alternately place all the products in the bowl of the device. And how this is done, we will consider further.

After the mushrooms, cherry tomatoes, marinated cucumbers, dairy sausages and pitted olives should be alternately placed in the bowl. Cover all the ingredients with mayonnaise if desired. But we will not do this, because the pizza from the batter on the basis of fatty sour cream and so it turns out juicy, soft and very tasty.

In the end, the half-finished product should be covered with grated fused curds, and then put on the "baking" program for 40 minutes. If, at the end of this time, you find that the dough has not been baked completely, then the cooking time can be increased by about 9-13 minutes.

After the multivark program is completed, it should be opened, and then carefully remove the dish using a large metal spatula. It should be noted that this procedure is required very carefully, as the pizza from the liquid dough turns out surprisingly soft and soft, which can contribute to its damage, especially when hot.

How to bring pizza cooked in a multivark to a table?

From this dish, not only children but adults are delighted. Serve yourself cooked pizza from a liquid base preferably only in a hot form. If during the formation you put all the dough in the bowl of the device, then the dish will become so fluffy and soft that during consumption, guests may need a spoon, since it is quite problematic with her hands. But, no matter how you cook this pizza, it will still turn out to be surprisingly tasty and delicate, especially if to it additionally present sweet strong tea, juice, compote, cocktail and other drinks. Bon Appetit!

Useful tips for pizza lovers

1. Yeast dough for pizza will turn out to be gentle and soft, if the base is mixed not very thickly, but so that it slightly sticks to the hands. In addition, the longer you keep the product in a warm place, the more acid it will turn out this dish.
2. For the preparation of Italian pizza, you can use not only the flaky-yeast dough, but also the flaky-bezdozhzhevuyu basis, which will significantly reduce the time to create a delicious dish. By the way, such a product can be done not only independently at home, but also to buy it in ready form in any supermarket.
3. If after cooking pizza from a batter, you feel the taste of baking soda, then it should not be quenched in warm dairy products, but with the help of table vinegar. It is also worth noting that such a base will be much more aromatic and juicier if instead of kefir it is added with high-calorie mayonnaise or made only on the basis of fatty sour cream.
4. To make the pizza as thin as possible, the dough for it should be rolled carefully, sprinkled with wheat flour, and not using vegetable oil or other cooking fats, after which the base will inevitably "assemble" in a baking dish. In addition, all the ingredients for the filling need to be shredded as thinly as possible with the help of a sharp knife.
5. If you want to make portioned pizzas of small diameter (for example, up to 10 centimeters), then for their baking it is better to use a large pan. And thin layers of dough should be placed from each other and from the sides at a distance of 3-4 centimeters. After all, in the process of baking, the base will rise, which will contribute to the sticking of portioned pieces. As a result, the pizza will not be as beautiful and round as we would like.