Yeast pizza dough. Pizza from puff pastry. Classic pizza dough

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Which of us doesn't like to eat homemade and delicious pizza? Surely there are none. But to make this dish on your own, you should make a lot of effort. This is especially true for the preparation of the base. After all, it can be absolutely anyone. Today we decided to look at several options for creating a delicious lunch that include completely different ingredients.

Pizza from a yeast base with mushrooms and ham

Yeasted pizza dough is fluffy and soft, but takes a lot of time to cook. That is why it is advisable to make such a basis only if you are not in a hurry to feed unexpected and hungry guests. It is worth noting that the culinary component presented is often called “dry” pizza dough. And this is no accident. After all, it is customary to add dry and instant yeast to such a base, which significantly speed up the process of itscooking.

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

Required base products

We will need:

• wheat flour of the first or any other grade - about 4 cups (maybe a little more, until the dough is thick);
• drinking warm water - a large glass;
• dry instant yeast - 6-8g;
• sand sugar - a large spoon without a "slide";
• large chicken egg - 1 pc.;
• odorless vegetable oil - 5-7 large spoons;
• fine s alt - 2/3 dessert spoon.

Kneading process

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

After all the described actions, fine s alt, odorless vegetable oil and a beaten chicken egg should be added to the bowl with the dough. By the way, in order for the yeast pizza dough to rise well in the future, these ingredients should not be cold. For this reason, they should be removed fromrefrigerating chamber. 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 last, mixing thoroughly by hand.

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

Ingredients for filling

For a tasty, juicy and satisfying filling, we need:

• young potatoes - 3 large tubers;
• high fat mayonnaise - 180g;
• tomato sauce - 150 g;
• mushrooms any - 150 g;
• table s alt - to taste;
• vegetable oil - for frying;
• ham - 150 g;
• white onion - 3 heads;
• hard cheese - 140g

Preparing food

Due to the fact that the yeast pizza dough takes a long time to cook, we decided to use the amount of filling ingredients that can be easily processed during the period while 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 process solidcheese. Next, you need to wash the mushrooms, chop them and fry them together with white onions in a pan, adding s alt and vegetable oil. After that, you should chop the purchased ham into small cubes.

Shaping and baking the dish in the oven

Pizza on yeast dough is cooked in the oven for about 45-48 minutes. But before you put the 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 put them on large pans or other dishes designed specifically for pizza. In this case, it is desirable to grease the forms with vegetable oil (a little). When laying out the base, make sure that the dough does not have too high sides, otherwise you will end up with a pie, not an Italian dish.

After the soft thin pizza dough is in shape, put grated potato tubers on it, crush them well with a spoon, and then spread the tomato paste thickly, place the fried mushrooms with onions and chopped ham, which should be covered with thick a layer of fatty mayonnaise and grated hard cheese. In this composition, the semi-finished product must be sent to the oven, heated to 170 degrees, and cooked for at least 45 minutes.

How to serve yeast pizza to the table?

As you can see, the recipe for pizza with yeast dough does not include hard-to-find and expensive ingredients, which makes it possible to make this dish at least every day. After the base is completely baked, the dish must be removed from the oven.cupboard, and then out of the mold, using 2 spatulas for this. Next, the pizza should be cut into portioned pieces (triangles) and served to guests along with sweet and hot tea.

It is worth noting that pizza on yeast dough turns out to be very tasty, and most importantly, lush and quite satisfying. Try it yourself and you will come back to this recipe over and over again.

Pizza from puff pastry with sausage and tomatoes

Italian dish from the presented dough turns out to be very soft, tender and crumbly. It should be noted that such a base may not be stale for quite a long time. How exactly soft thin dough for pizza is prepared, we will consider a little further.

Products for puff-yeast base

We will need:

• wheat flour - 3 or 4 cups;
• margarine for baking or any butter - 240 g;
• granulated dry yeast - 7-8 g;
• coarse s alt - dessert spoon;
• fresh milk with maximum fat content - ½ cup;
• drinking warm water - 1/3 cup;
• large chicken egg - 1 pc.;
• granulated sugar - 3 dessert spoons.

Preparing dough

Not everyone knows how to make pizza dough in this way. Indeed, most often the basis for this dish is made either simply from yeast, or using kefir and baking soda. But in order to expand your culinary horizons, we decided to tell you in detail how the puff-yeast base is kneaded. By the way, hercan be used not only for cooking the famous Italian dish, but also for any other baking.

Kneading such a dough should take place in 2 stages. First, you need to make a dough. To do this, you need to take a deep bowl, combine fresh fat milk and drinking water in it, and then warm it up a little, add a dessert spoon of granulated sugar and dry yeast. While the ingredients swell, you can move on to the second part of the base. Thus, it is necessary to sift wheat flour, add coarse s alt to it, the remaining granulated sugar, and then remove margarine or butter from the freezer and grind with a large grater. Next, all products should be rubbed with your hands so that the cooking oil does not have time to completely melt. After that, it is required to break a chicken egg into a liquid mass with yeast, mix everything well and pour in a loose mixture of margarine. You should end up with a soft pizza dough that sticks well to your hands. If necessary, you can add a few tablespoons of plain water at room temperature or wheat flour to the base.

After the puff-yeast base is mixed, it must be tightly covered with cling film and placed in the refrigerator for about 2 hours. During this time, the dough will reach the desired consistency, and it will be easy to make delicious and tender pizza from it.

Products for stuffing

For this dish we need:

• large ripe tomatoes - 3 pcs;
• high fat mayonnaise - 180g;
• canned olives – standardjar;
• boiled sausage - 150 g;
• white onion - 2 heads;
• hard cheese - 160 g.

Food processing

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

The process of forming and heat treatment of the dish

Pizza from such an unusual dough is baked a little faster than from a yeast base. In order to form this dish, you should take the kneaded product out of the refrigerator, divide it into 2 or 3 parts (depending on the size of the mold), and then roll it into a very thin layer. It is recommended to spread such a dough in a special form (or an ordinary pan), which you can not even grease. After that, circles of ripe tomatoes should be laid out on the base, and then boiled sausage, white onions and olives should be placed in exactly the same way. At the end of the semi-finishedpuff-yeast base needs to be covered with a thick layer of mayonnaise and grated cheese.

A shaped but raw pizza must be placed in the oven for exactly 30 minutes and baked at 195 degrees.

How to present a puff-yeast dish to the table?

After the pizza is ready, it must be carefully removed from the mold and put on a large round cutting board. It is advisable to cut such a dish, as well as serve it to guests only hot. As an addition to it, you can present sweet tea or some other favorite drink.

Quick classic batter pizza

As you can see, the classic Italian dish cannot be cooked quickly. The yeast dough for pizza, which was presented at the very beginning of the article, takes at least 2 hours to prepare. But what to do if you want to pamper your loved ones with this delicious dish, but there is simply not enough time for a sponge base? To do this, experienced chefs have come up with a new recipe for pizza batter, which has long been used as a classic by many housewives. So, let's take a look together at how to prepare 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 device as a slow cooker.

Components for batter

To quickly and easily prepare pizza, we need:

• sifted white wheat flour – approx.1.5 cups;
• thick fat kefir - ½ cup;
• 30% sour cream - 170 g;
• large chicken eggs - 2 pcs.;
• baking soda - 1/3 large spoon;
• sand sugar - dessert spoon;
• iodized s alt - dessert spoon.

How to knead correctly?

Quick pizza dough fully justifies the name given to it by chefs. After all, the preparation of such a base requires a minimum of time, as well as ingredients. To knead it, you should take an enameled saucepan, pour fat thick kefir into it, put sour cream and beat everything well. In order to be able to extinguish the baking soda in the milk mass in the future without problems, it is recommended to heat it up quite a bit over low heat. By the way, this procedure will contribute to a more thorough mixing of the ingredients, after which they will become liquid. Thus, it is required to pour table soda into the warm milk mass and extinguish it by whipping the base strongly with a fork or a regular whisk. In this case, the products should foam quite well and literally become airy.

While the base is warm, add granulated sugar and iodized s alt to it, and then mix everything thoroughly until the components are completely dissolved. Next, you need to add beaten chicken eggs to the dairy ingredients and gradually lay out the sifted white flour. As a result, you should get a viscous and semi-liquid dough, which is quite similar to the basis for pancakes.

In viewSince such a self-mixed product does not include yeast, it does not need to be kept warm. That is, after thoroughly mixing all the components, the batter for pizza can be safely used for its intended purpose.

Filling liquid base dish

For such a pizza, however, as for other types of this dish, absolutely any ingredients can be used. We decided to use regular milk sausages, cherry tomatoes and other products that require a minimum amount of time to process.

So, to prepare such a dish, you should purchase:

• canned champignons - 150 g;
• milk sausages - 6-8 pieces;
• cherry tomatoes - personal preference;
• processed cheese - 4 standard packs;
• pickled cucumbers - 120 g;
• pitted olives - standard jar.

Preparing food

Before you start forming the dish, you should prepare not only the classic batter, but also all the necessary components for the filling. To do this, you need to rinse the canned champignons, and then cut them into very thin slices. Next, you need to process pickled cucumbers, fresh cherry tomatoes, pitted olives and milk sausages in exactly the same way. In addition, you should grate processed cheese on a small grater in a separate bowl.

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

The capacity of the multicooker for making such a pizza can not be lubricated, but in order to avoidprobable sticking of the dough, we still decided to use a couple of small spoons of vegetable oil. After that, you need to pour all the batter or a small part of it into the bowl (it depends entirely on whether you want to get a more magnificent and thick dish or a very thin and tender one). Next, on the surface of a viscous base, you need to carefully spread the plates of canned champignons. It is worth noting that they will fall into the dough a little. And in order to minimize this nuance, it is advisable to lay out the mushrooms one at a time not with an edge, but with a flat part. As a result, you have a kind of “carpet” that will prevent all other ingredients from deepening into the base. The classic batter for pizza in a slow cooker is baked in about 40 minutes. But before you cook such a tasty, 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 champignons, alternately place cherry tomatoes, pickled cucumbers, milk sausages and pitted olives into the bowl. Cover all ingredients with mayonnaise if desired. But we will not do this, because the batter pizza based on fat sour cream will turn out juicy, soft and very tasty.

At the end, the semi-finished product should be covered with grated processed cheese, and then put on the "baking" program for 40 minutes. If after this time it seems to you that the dough is not completely baked, then the cooking time can beincrease another 9-13 minutes.

After the multicooker program is completed, open it and then carefully remove the dish using a large metal spatula. It is worth noting that this procedure must be carried out very carefully, since batter pizza turns out to be surprisingly tender and soft, which can contribute to its damage, especially when hot.

How to serve pizza cooked in a slow cooker?

This dish delights not only children, but also adults. It is advisable to serve self-made pizza from a liquid base only hot. If during the formation process you put all the dough into the bowl of the device, then the dish will become so lush and soft that guests may need a spoon during use, since it will be quite problematic to eat it with your hands. But, no matter how you prepare such a pizza, it will still turn out to be surprisingly tasty and tender, especially if you additionally present sweet strong tea, juice, compote, cocktail and other drinks to it. Bon appetit!

Helpful tips for pizza lovers

1. Yeast dough for pizza will turn out tender and soft if the base is not kneaded very thickly, but so that it sticks slightly to your hands. In addition, the longer you keep the product in a warm place, the more sour this dish will turn out.
2. To prepare Italian pizza, you can use not only puff-yeast dough, but also a puff-yeast-free base, which will significantly reduce the time to create a delicious dish. By the way, such a product can bedo not only do it yourself at home, but also buy it ready-made in any supermarket.
3. If after making pizza from batter you feel the taste of baking soda, then it should be extinguished not in warm dairy products, but with table vinegar. It is also worth noting that such a base will turn out to be much more fragrant and juicy if instead of kefir you add high-calorie mayonnaise to it or make it only on the basis of fatty sour cream.
4. To make the pizza as thin as possible, the dough for it should be rolled out carefully, sprinkled with wheat flour, and not using vegetable oil or other cooking fats, after which the base will certainly “collect” in a baking dish. In addition, all the ingredients for the filling must be chopped as thinly as possible with a sharp knife.
5. If you want to make portioned pizzas of small diameter (for example, up to 10 centimeters), then it is better to use a large baking sheet for baking them. Moreover, thin layers of dough should be placed from each other and from the sides at a distance of 3-4 centimeters. Indeed, during the baking process, the base will rise, which will contribute to the sticking of portioned pieces. As a result, the pizza will not be as nice and round as we would like.