Pizza dough on water

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 notice 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.

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.

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.

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.

If you like pizza on a thin base, where the dough is tender and crispy, 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 delicate in texture, we recommend using olive oil, and sift the flour before adding it.

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 trouble. And the result will be a porous, delicate base on which any filling will reveal the best shades of taste.

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 dough recipe that 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.

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.

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.

Here is a recipe for making a simple pizza dough - with water and without yeast. Everyone can cook it, it will take a minimum of time. Adding any filling to such a dough, the result is a delicious and appetizing pizza! Such a dough can be safely called a five-minute dough.

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 comes 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 more convenient to work with it, it is recommended to grease your hands and work surface with vegetable oil.

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.

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.

The dough requires a minimum of ingredients, and 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.

The classic recipe for a quick yeast dough with dry yeast. Interestingly, such a dough is designed for different uses. If you immediately form a pizza and send it to the oven without proofing, then the product will turn out to be thin, with a crispy crust. If you let the dough rise and work with it after fermentation, then the finished pizza will have a porous, fluffy and soft base. In addition, this dough perfectly tolerates freezing - it can be stored well in the freezer for up to three months. From the specified number of ingredients, one large pizza or two medium pizzas of 25 centimeters each are obtained.

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.

The advantage of batter is that it can be cooked in a pan, and there is no need to knead it for a long time. This allows you to almost instantly prepare a delicious pizza for a quick bite.

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 mouth-watering. 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.

Lovers of Italian food would certainly like to enjoy this delicious meal in a cozy home environment. So don't miss the opportunity to experiment with new recipes in order to find your perfect pizza dough.

The recipes for pizza dough are as varied as the toppings for it. You can make a dough with a different set of ingredients and choose the one that's right for you.

Pizza is a great option for a delicious snack. It can be easily made at home with a base of the same thin dough as in a pizzeria.

For classic yeast dough, yeast, flour, water and salt are used. To make the dough more tender and elastic, vegetable oil is added to it. It is from these ingredients that we will knead the pizza dough.

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.

Fashionable batter-free dough is ideal for thin and crispy pizzas.The product is easy and quick to prepare. Surprise your family with a delicious and original base for homemade pizza.

The quickest way to make pizza dough is to make it yeast-free. This recipe also uses water, baking powder, and an egg. If the refrigerator has all the necessary filling, then such a pizza dough will become a lifesaver. A minimum of time - and a delicious thin dough will be ready!

This is just one of those recipes when “fast, simple and tasty”. The dough is ready in no time! Then we roll it out, spread it with tomato sauce, apply the filling and send it to the oven. The result will be a pleasant surprise and will certainly be tastier and more natural than the delivery pizza. For the preparation of the dough, yeast is not needed, the mass is of medium density and gives a thin crunchy base - the filling solo on such a dough as advantageously as possible.

Freshly dough is kneaded in a matter of minutes using flour and water. Additionally, we add an egg and vegetable oil - you can use not only traditional olive, but also any odorless vegetable. So that the base of the pizza on unleavened dough does not turn out too dense, add baking powder when kneading. Any ingredient can be used as a filling. This type of dough "accepts" moist vegetables and fatty foods well: tomatoes, peppers, bacon, salami, etc.

Thin and soft pizza dough at home? Yes, it is easy to prepare a product from a pizzeria on your own. The base is prepared in water and does not involve the use of yeast, which further simplifies the process.

To make the Italian pizza dough elastic and smooth, it is important to use quality olive oil. The process of making yeast-free dough for Italian pizza is very simple, and a novice cook can handle it. The base from such a dough will turn out to be thin, which is successfully combined with a large amount of filling.

Here's a simple pizza dough recipe that doesn't include yeast. This means that cooking does not take much time, and you can start forming the pizza itself right away. The dough also does not include eggs, and in taste it will somewhat resemble neutral pita bread. This type of pizza base goes well with juicy, moist toppings.Tomato sauces and grated cheese can be used generously without fear of overmoistening and weighing down the dough base.

Making a quick and tasty pizza dough at home is easy, and the cost of ingredients is minimal. The result is a thin pizza dough that tastes like pizza dough. Such a dough is prepared in water without the use of yeast.

The water and egg pizza dough is soft and pleasant. You and your loved ones will surely like this base.

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The pan water pizza dough recipe is the fastest and most affordable option. It is always soft and elastic and easy to work with. Dry herbs or Italian spices can be added to such a dough to your liking.

Thin dough like in a pizzeria can be made at home without using yeast. The product comes out soft and delicate in taste.

Pizza dough, kneaded with ordinary mineral water, easily rolls out into a thin cake. After baking, it turns out to be soft and tasty with crispy sides. You will cook it quickly, as there is no need to wait for it to come up.

Lush homemade pizza dough will turn out even without making yeast dough. Try a simple recipe in water with eggs. The product will serve as the ideal base for a hearty meal for the whole family.

Here is a simple and quick recipe for pizza dough in a frying pan. It will allow you to quickly prepare a delicious dish from products that every housewife always has in the refrigerator. From the specified amount of ingredients, you will get 3 dough bases in a frying pan with a diameter of up to 28 cm. You can use part of the dough and freeze the rest until next time. Knead the dough in water with the addition of eggs and sunflower oil.

When you are limited in time or not all the products for a classic Italian pizza, you can cook it on a yeast-free dough mixed with water and eggs. Baking powder or soda slaked with vinegar is added to the dough. This dough is quick and easy to prepare. The base of the pizza will be thin and crispy.

Soft and tender dough with lush edges is easily obtained in water without making yeast dough. This option is simple and quick to execute. It turns out no worse than store basics.

A yeast-free dough in water with eggs turns out to be soft and elastic. Suitable for homemade pizza. Surprise your family or guests with a delicious homemade dish.