Yeast pizza dough

The pizza dough according to this recipe has a pronounced dense crust and a porous crumb. When baking, it is very important not to keep the product in the oven for a long time, otherwise the base will be tough, and the filling itself is most likely overdried. We preheat the oven to a high temperature of 200-210 degrees, and place the pizza on the middle-lower level. The dough will have time to quickly bake until tender and not dry out, and the surface filling will remain juicy.

Delicious dough in pizza plays almost the first role. If the base is soft, with a golden brown crust and well balanced in taste, it sets the mood for the whole product and favorably sets off any filling. Someone prefers a porous and airy dough, someone likes more textured and dense bases, but for any option one thing is true - the product needs to be conveniently nibbled and easy to chew. Yeast dough perfectly fits these criteria - it is perfect both in taste and texture.

We offer a simple and affordable yeast dough recipe that will appeal to those who like to eat pizza. The dough does not contain eggs, milk and butter - baked goods can be called lean and neutral in taste. This is perfect for pizza. As for the texture, it will be quite soft and porous, with a dense ruddy crust. You can choose any product for the filling - the dough behaves well with both wet and fatty foods.

This dough will not make a classic pizza with a thin base and a crispy crust. On the contrary, it will be lush, soft and tender. You can even compare such a pizza with focaccia, with the only difference that there will be more toppings. In order to emphasize the taste of the dough favorably, it is recommended to choose products with an intense taste and aroma for the filling. For example, salami or raw smoked sausage, aged cheeses, hot ketchup, and herbs.

The recipe for this dough is simple to remember and easy to use - most ingredients are measured in glasses. Dough is supposed to be prepared - this will require more cooking time than the unpaired option. The result is a soft, porous and airy pizza base. This dough will especially appeal to those who do not like hard crusts and density in baked goods, preferring a more delicate and fluffy texture.

If you like pizza on a thin base, where the dough is tender and crunchy, then this recipe should not be overlooked. The preparation of such a dough does not require dough and, in general, is quite simple and not troublesome. Provided that the yeast is of good quality and fresh, proofing will not take long. While the pizza toppings are being prepared, the dough will do just fine. To make the dough tasty and tender in texture, we recommend using olive oil, and sift the flour before adding it.

Making homemade yeast pizza dough is a snap. It is important to have a proven recipe and a good attitude towards good results. This recipe is designed for quick kneading of dough in water using dry yeast and eggs. After lifting, the mass turns out to be soft and docile in work. The dough after baking has a balanced taste and goes well with both meat ingredients and vegetable or even seafood.

This dough is prepared in a safe way using pressed yeast. His proofing is short-lived: you can just prepare the filling and preheat the oven until the dough is coming up. The recipe will appeal to those who do not want to mess around in the kitchen for a long time, but love to enjoy homemade pizza. The dough turns out to be quite soft after rising. To make it easier to work with it, it is recommended to lubricate your hands and work surface with vegetable oil.

Yeast pizza doughs are generally easier and faster to prepare than pizza doughs. The mass is kneaded, in the main, in a safety-free way and immediately put into proofing. This recipe is no exception: everything is prepared quickly and without unnecessary hassle. Thanks to careful kneading and precise proportions of dry and liquid ingredients, the crumb of the dough is soft and porous, but the crust is baked until it crunches. Pizza on this basis will always be delicious.

Pizza is a great treat for unexpected guests. If you have a recipe for a successful dough in stock, then you don't have to worry about the result - the pizza will be delicious. Especially valuable when such a dough does not involve long cooking and proofing. This recipe is good because it is fast and reliable. The base for the pizza will turn out to be fluffy and porous, with a ruddy soft crust.

To make your pizza healthier, you can make the base with whole grain flour. It contains much more vitamins and fiber than premium wheat flour. But in order for the texture of the dough to be optimal, we still add a little traditional flour to the whole grain flour. Delicate mozzarella, tomatoes and Provencal herbs are ideal as a filling.

Quite often in baked goods you can find a substitute for sugar for honey. Pizza dough is no exception. Honey, like sugar, triggers the yeast to work and ensures the formation of a golden crust. According to this recipe, the dough is prepared quite quickly and does not require much hassle. And the result will be a porous, delicate base on which any filling will reveal the best shades of taste.

Kefir yeast dough turns out to be especially fluffy and porous. The mass rises well both during proofing and during baking in the oven. Pizza on this basis will especially appeal to those who like soft tender crumb and a ruddy pliable crust. When preparing kefir, you need to warm it up - in no case do we bring it to a hot state, it is enough to slightly heat it so that the yeast can start its work in it. We suggest using butter as a fatty component, not vegetable oil - this will also contribute to the softness of the dough.

This version of the pizza dough will appeal to those who love a crispy and porous base. Thanks to margarine, the dough has a texture somewhat similar to shortbread - crumbling, loose and melting in the mouth. Such a dough successfully holds wet fillings without becoming sticky and heavy - this is all the merit of vegetable fat.You can see that a certain amount of sugar is used in the dough - the base of the pizza will turn out to be really sweet. Sun-dried tomatoes, salami, thin slices of bacon, any fatty cheese are well suited as a filling.

This dough is prepared with dry fast-acting yeast, so it does not take a lot of time to prepare it. Even if you have no experience with yeast dough, this recipe will not seem complicated. It is important to observe the temperature of the liquid during the cooking process - the water must be heated to a temperature of 35-40 degrees. If the temperature is lower, the yeast will not be able to activate properly and provide a rise in the dough. If the water is overheated, the yeast will die prematurely, which again will negatively affect the fermentation process.

This test requires no eggs or oil. We take mayonnaise as a fat component. It will provide the dough with friability and lightness. Pizza on this basis turns out to be very tasty and tender. We use dry fast-acting yeast in this recipe - so the process of cooking and raising the dough becomes easier and faster. We recommend sifting the flour beforehand to add fluffiness to the dough.

Making homemade pizza - what could be easier? However, the result does not always meet expectations, and most often disappointment occurs due to a failed test. "Correct" dough is a guarantee of a tasty base for pizza, on which the overall taste and appearance of the product largely depends. According to this recipe, we prepare the yeast dough without adding eggs. The base for pizza from it turns out to be spongy, with a dense crust and tender crumb. If you follow all the cooking conditions, then the pizza will turn out no worse than in a pizzeria.

Anything in the fridge can be used as a pizza filling: leftover sausages, ham or sausages will do. A couple of tomatoes or peppers will add juiciness. Grated cheese will highlight the flavors of all ingredients and combine them into a harmonious overall taste. But it is better to have a proven recipe for the test, which does not fail and always gives an equally good result. The dough according to this recipe has every chance of becoming just such a proven and reliable option.

Good dough is an important aspect of making a successful pizza. The base should be soft enough to be comfortable to eat and also firm enough to “withstand” wet filling. The crisp brown crust is also important, which gives the finished pizza both texture and visually makes it attractive. This recipe involves the preparation of yeast pizza dough using dry yeast.Eggs are not needed here - the dough turns out to be airy and uncomfortable.

For lovers of thin Italian pizza, I wholeheartedly recommend preparing the dough for its subsequent preparation. Baking on this dough turns out to be incredibly tasty and appetizing. The dough preparation process will take a minimum amount of time.

This pizza dough is ideal: spongy, soft, giving a fluffy crumb and a ruddy crunchy crust. I must say that the consistency of the finished kneaded dough is not tight, but rather semi-soft, unformed, therefore it is somewhat inconvenient to manually knead it - it sticks to your hands. This nuance is easily solved if you grease your hands with vegetable oil. And those who are the happy owner of a bread machine can easily and conveniently prepare the dough in it. In this recipe, we will dwell on this in detail.

The dough requires a minimum of ingredients, while it turns out to be very successful. It takes time to rise as it contains dry yeast. As a rule, about half an hour is enough for the dough to expand in volume. It is important that the yeast is of high quality and tested - the final result largely depends on this.

Interestingly, pizza dough can be made with honey. This savory snack pastry is great with such a seemingly exclusively dessert addition. Honey in this case gives the dough not so much light notes of sweetness, but rather a special texture and consistency. And the finished product, thanks to honey, has a soft, slightly viscous crumb and a pronounced crust. When kneading, you will notice that the mass turns out to be quite tight, but after raising the dough, this will slightly adjust, and softness and elasticity will appear.

If you love Italian pizza, I would like to recommend you a wonderful dough recipe for making it with great pleasure. Pizza on such a dough turns out exactly like in Italy. Thin tender dough will certainly please everyone.

The main advantage of yeast-free dough is that it does not need to be insisted. Almost immediately after preparation, it is ready to use. This recipe for making pizza dough is also from the category of yeast-free. Despite this, the finished dough will be fluffy and soft thanks to the combination of ingredients and their correct ratio.

Kefir pizza liquid dough is prepared very quickly and easily. Such a dough is convenient because it does not require the use of yeast, you do not need to knead it by hand and roll it out. Immediately after preparation, the kefir batter can be used for its intended purpose - filled with filling to taste and baked.

If you don't want to mess around with yeast dough, but you want to make homemade pizza with a soft crust, you should like this recipe. The dough is kneaded very quickly, it turns out to be pliable and we live, somewhat resembling yeast. It is noticed that it is especially porous and airy if you use sour kefir, whose shelf life has come to an end. The dough should have a soft, not tight consistency - this makes the finished pizza of medium thickness, light and juicy.

According to this recipe, you can make a yeast-free dough on kefir for pizza, which is almost no different from what is baked in pizzerias. This dough turns out to be dense, elastic and easily rolled out.

The Express Frying Pan Pizza Recipe can be made quickly for dinner. It's easy and doesn't require any special culinary skills. You are guaranteed a good result.

I don’t know people who don’t like pizza. Today I want to share a recipe for an incredibly appetizing and delicious dough made from whole grain flour. A friend of mine shared this recipe with me. The process of making pizza dough is quite simple and quick.

Dry yeast pizza dough kneads very quickly. It doesn't take much time to get up either. It is enough to let the yeast activate and slightly loosen the total mass. Further, when baking, the dough rises, and the base of the pizza will be soft, tender and with a golden brown crust. Any filling can be used, but still remember that it is better to limit the use of products that are too wet.

Quick yeast dough is great for making pizza. The baked goods are soft, airy and do not stale for a long time.To knead such a dough yourself, you must follow a series of simple sequential steps described in this recipe.

Pizza is a very popular dish and a frequent guest on our tables. If the filling and sauces can be different, then the dough for real pizza should only be yeast. According to this recipe, it can be kneaded in a matter of minutes.

Making homemade pizza dough with your own hands is a snap. You just need to have a proven recipe in stock and stock up on a good mood. We offer to knead the dough in milk using dry yeast. Pizza on this will turn out to be of medium thickness, soft, with a ruddy crust. For the filling, it is worth choosing ingredients that are not too wet to give the dough a good rise and reveal its taste.

Yeast dough is very capricious, but baked goods from it are incredibly tasty and sophisticated. Only with such a pizza base will you truly feel the unique flavor of this Italian dish.

Pizza is not only a juicy filling, a delicious sauce with melted cheese, but also a tender base of dough. How to make a delicious yeast dough in milk is described in detail in this recipe.

Pizza dough, mixed with fermented milk and yeast, turns out to be very plastic, does not break and goes with any filling. Use olive oil and sea salt for best results. Using the ingredients listed will make 2 medium pizzas. We take dry yeast for the dough.

"Downy" pizza dough is made only on the basis of kefir. When baking pizza in the oven, yeast is added to the dough. For baking in a frying pan, the dough "like fluff" is kneaded without yeast. This dough is suitable for home baking of any complexity. The recipe is simple and quick.

Pizza has long ceased to be an overseas dish for us and has become a part of our daily diet. And how to prepare dough with dry yeast and kefir for the base of homemade pizza, you will learn from this recipe.

You can make real and tasty pizza dough with the bread maker, this modern kitchen device. In order for the dough to turn out to be of high quality, it is important to strictly follow the sequence of laying the products, which is indicated in the instructions. The dough prepared in this device takes a little longer to cook, but it always turns out to be more tender and elastic, which many housewives like.