Which of us does not like to enjoy home-made and delicious pizza? Surely there are none. But to make this dish yourself, you should make a lot of effort. This is especially true for 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.
Yeast-based pizza with mushrooms and ham
Yeast pizza dough is lush and soft, but it takes a huge amount of time to prepare it. That is why it is advisable to do such a basis only if you are not in a hurry to feed unexpected and hungry guests. It is worth noting that the presented culinary component is often called “dry” pizza dough. And this is no accident. Indeed, it is customary to add dry and instant yeast to such a base, which significantly accelerate the process of its preparation.
So, let’s take a closer look at how pizza yeast dough is created and which ingredients are best taken for the filling.
Essential products required
We will need:
- wheat flour of the first or any other grade - about 4 cups (you can slightly more, until the dough is thick);
- warm drinking water - a large glass;
- dry instant yeast - 6-8 g;
- granulated sugar - a large spoon without a “slide”;
- large chicken egg - 1 pc.;
- odorless vegetable oil - 5-7 large spoons;
- small salt - 2/3 of a dessert spoon.
Kneading process
To prepare a 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, you need to take a large dish, pour a glass of drinking water into it and slightly warm it up (you can immediately take a warm liquid). After that, pour sugar in the saucepan and stir it so that it completely melts. Next, in the same container, lay out the 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 steps, add fine salt, flavourless vegetable oil and beaten chicken egg to the dishes with dough. By the way, in order for the pizza yeast dough to rise well in the future, these ingredients should not be cold. In this regard, they should be removed in advance from the refrigerator. 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, thoroughly mixing with your hand.
As a result of such actions, you should get a soft, but thick “dry” pizza dough. In order for it to rise properly, the container with it should first be covered with a waffle towel, and then the lid and put in a warm place (for example, near a battery, in the sun, etc.). In this position, the base is recommended to withstand at least one and a half hours. Periodically (1 time per half hour), puff pastry for pizza should be “beaten” with a fist dipped in any vegetable oil.
Ingredients for Topping
For a tasty, juicy and satisfying filling, we need:
- young potatoes - 3 large tubers;
- high fat mayonnaise - 180 g;
- tomato sauce - 150 g;
- any mushrooms - 150 g;
- table salt - to taste;
- vegetable oil - for frying;
- ham - 150 g;
- white onion - 3 heads;
- hard cheese - 140 g.
Product Preparation
Due to the fact that the dough for yeast pizza has been preparing for quite a while, we decided to use the amount of ingredients for the filling, which can be easily processed for the period while the base rises in warmth. To do this, boil the potato tubers, cool them, peel and grate on a large grater. It is also necessary to process hard cheese. Next, you need to wash the mushrooms, chop them and fry together with onions in a pan, adding table salt and vegetable oil. After this, the acquired ham should be chopped into small cubes.
Forming and baking dishes in the oven
Pizza on a 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 lay them in large pans or other dishes designed specifically for pizza. In this case, it is desirable to grease the forms with vegetable oil (a little). During laying out the basics, you need to make sure that the dough does not have too high sides, otherwise you will get a pie, and not an Italian dish.
After the soft thin pizza dough is in shape, put the grated potato tubers on it, squeeze them well with a spoon, then spread the tomato paste thickly, place the fried mushrooms with onions and shredded ham, which should be covered with a thick layer of greasy mayonnaise and grated hard cheese. In this composition, the semi-finished product must be sent to the oven, preheated 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-reach 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, and then from the mold, using 2 shovels. Next, 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 again and again return to this recipe.
Puff pastry pizza with sausage and tomato
The Italian dish from the presented dough is very soft, delicate and crumbly. It should be noted that such a foundation may not remain stale for quite some time. We will consider a little further how exactly the soft thin pizza dough is prepared.
Products for puff and yeast base
We will need:
- wheat flour - 3 or 4 cups;
- baking margarine or any butter - 240 g;
- granular dry yeast - 7-8 g;
- coarse salt - a dessert spoon;
- fresh milk with maximum fat content - ½ cup;
- warm drinking water - 1/3 cup;
- large chicken egg - 1 pc.;
- granulated sugar - 3 dessert spoons.
Cooking 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 in detail how exactly the puff and yeast base is mixed. By the way, it can be used not only for cooking the famous Italian dish, but also for some other baking.
Mixing such a test should take place in 2 stages. First, you need to make a dough. To do this, take a deep dish, combine fresh fat milk and drinking water in it, and then warm it up a little, pour a dessert spoon of granulated sugar and dried yeast. While the ingredients swell, you can go to the second part of the base. Thus, it is necessary to sift the wheat flour, add coarse salt to it, the remaining sugar, and then take margarine or butter from the freezer and grind with a large grater. Next, all products should be rubbed by hand so that cooking oil does not have time to completely melt. After that, in a liquid mass with yeast, you need to break the chicken egg, mix everything well and pour in a loose mixture of margarine. In the end, you should get a soft pizza dough that sticks well off your hands. If necessary, you can add a few tablespoons of ordinary room temperature water or wheat flour to the base.
After the puff and yeast base is kneaded, it needs to be tightly covered with cling film and placed in a refrigerator for about 2 hours. During this time, the dough will reach the desired consistency, and from it you can easily make delicious and delicate pizza.
Stuffing Products
For such a dish we will need:
- ripe large tomatoes - 3 pcs.;
- high fat mayonnaise - 180 g;
- canned olives - a standard jar;
- cooked 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 for the puff-yeast base, you can use absolutely any components. We decided to use the most affordable and affordable 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 pulp of 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 move off quickly and easily. Next, the tomatoes should be carefully cut into very thin circles. You should also chop boiled sausage (can be quarters), fresh white onions and canned olives.
The process of forming and heat treatment of a 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 out the kneaded product from the refrigerator, divide it into 2 or 3 parts (depending on the size of the form), and then roll it into a very thin layer. It is recommended to lay out such dough in a special form (or a regular frying pan), which you can not even lubricate. After that, on the basis should be laid out circles of ripe tomatoes, and then in exactly the same place cooked sausage, white onions and olives. In conclusion, the semi-finished product from the puff-yeast base is required to cover with a thick layer of mayonnaise and grated cheese.
Formed, but raw pizza must be placed in the oven for exactly 30 minutes and baked at a temperature of 195 degrees.
How to present a puff and 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. Cutting such a dish, as well as serving it to guests, is advisable only in hot form. As a complement to it, you can bring sweet tea or some other favorite drink.
Quick classic batter pizza
As you noticed, a classic Italian dish cannot 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 delicious dish, but there is simply not enough time for a steaming base? To do this, experienced chefs have come up with a new recipe for liquid pizza dough, which many housewives have long used as a classic. So, let's take a look together at a way to cook instant Italian dishes, which 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 multicooker.
Batter Components
To quickly and easily make pizza, we need:
- white sifted wheat flour - about 1.5 cups;
- thick fat kefir - ½ cup;
- sour cream 30 percent - 170 g;
- large chicken eggs - 2 pcs.;
- baking soda - 1/3 of a large spoon;
- granulated sugar - a dessert spoon;
- iodized salt - a dessert spoon.
How to knead?
A quick pizza dough fully justifies the name that the chefs gave him. After all, the preparation of such a basis 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 well. In order to subsequently extinguish baking soda without problems in the milk mass, it is recommended to warm it up very slightly 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 with a fork or a regular whisk. At the same time, the products should foam quite well and literally become airy.
While the base is warm, it should also pour sugar and iodized salt, and then mix everything thoroughly until the components are completely dissolved. Next, you need to add beaten chicken eggs to the milk ingredients and gradually lay out the white sifted flour. As a result, you should get a viscous and semi-liquid dough, which pretty much resembles the base for fritters.
Due to the fact that such a self-mixed product does not include yeast, it is not necessary to keep it warm. That is, after thoroughly mixing all the components, pizza batter can be safely used for its intended purpose.
Liquid base filling
For such a pizza, however, as for other types of this dish, absolutely any ingredients can be used. We decided to use ordinary milk sausages, cherry tomatoes and other products, the processing of which will require a minimum amount of time.
So, to prepare such a dish you should purchase:
- canned champignons - 150 g;
- milk sausages - 6-8 pcs.;
- cherry tomatoes - at your own discretion;
- processed cheese - 4 standard packages;
- pickled cucumbers - 120 g;
- pitted olives - a standard jar.
Product Preparation
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, rinse the canned mushrooms and then cut them into very thin slices. Next, you need to process pickled cucumbers, fresh cherry tomatoes, seedless olives and milk sausages in exactly the same way. In addition, you should grate processed cheese in a separate bowl on a small grater.
The process of forming and baking pizza in a modern kitchen device
The capacity of the multicooker for making such a pizza can not be lubricated, but in order to avoid the possible sticking of the dough, we still decided to use a couple of small spoons of vegetable oil. After that, it is required to fill in the bowl with all the batter or a small part of it (it depends entirely on whether you want a thicker and thicker dish or very thin and tender). Next, on the surface of a viscous base, carefully lay the plates of canned champignons. It should be noted that they will fall a little in the dough. And to minimize this nuance, it is advisable to spread the mushrooms one at a time not with an edge, but with a flat part. As a result, you get a kind of “carpet” that will prevent the deepening of all other ingredients into the base. A classic multicooker pizza batter 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, the cherry tomatoes, pickled cucumbers, dairy sausages and seedless olives should be placed in the bowl in turn. Cover all the ingredients with mayonnaise if desired. But we will not do this, because pizza made from batter based on fat sour cream will turn out to be juicy, soft and very tasty.
At the end of the semi-finished product should be poured with grated processed cheese, and then put on the program "baking" for 40 minutes. If after this time it seems to you that the dough has not been baked to the end, then its preparation time can be increased by another 9-13 minutes.
After the multicooker program ends, it should be opened, and then carefully remove the dish using a large metal spatula. It is worth noting that this procedure is required to be carried out with extreme caution, since pizza made from batter is surprisingly delicate and soft, which can contribute to its damage, especially when hot.
How to present pizza cooked in a slow cooker to the table?
Not only children, but also adults are delighted with such a dish. Serve your own cooked pizza from a liquid base, preferably only in hot form. If during the formation process you put all the dough into the bowl of the device, the dish will become so lush and soft that during use guests may need a spoon, since eating it with your hands will be quite problematic. But, no matter how you cook such a pizza, it will still turn out to be surprisingly tasty and delicate, especially if you additionally present it with sweet strong tea, juice, juice, cocktail and other drinks. Enjoy your meal!
Useful tips for pizza lovers
- Yeast pizza dough will turn out to be tender and soft, if the base is not kneaded very thickly, but so that it sticks slightly to the hands. In addition, the longer you keep the product in a warm place, the more acidic this dish will turn out.
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