It is unlikely that someone will be from a slice of fresh flavored pizza. Most housewives repeatedly cooked this popular dish at home, sorting through hundreds of recipes for making toppings and dough. With the filling, everything is clear, there are no special tricks and difficulties. Put everything you like in pizza, chopping it finely beforehand - that’s, in fact, the whole guarantee of a successful filling.
The situation is different with the test. Even experienced hostesses who know a lot about buns, pies and cakes cannot unequivocally answer how to make pizza dough so that it turns out to be more similar to an Italian dish, and not to Russian pie.
The dough can be thick or thin. Thin dough is completely baked in 20-30 minutes, and if you cook pizza based on thick dough, you have to keep it in the oven for almost an hour.
Many have been to pizzerias and can tell that they serve great pizza on thin crust. Judging by the taste sensations, there is nothing special or supernatural in it, however, no one knows how to make pizza dough at home, so that it looks like a dough from a professional piceol.
Most often, specialized cafes prepare fresh, yeast-free pizza dough. This dough is the oldest type of baking, and the very first pizza was prepared on its basis. To this day, in many eastern countries, on the basis of fresh, yeast-free dough, national dishes are prepared : pita bread, matzoh, baklava and other pastries. Despite the fact that according to many reviews, such a basis for pizza is dense and dry, most people consider it the most acceptable option.
We will analyze the basic recipe and tell you how to cook pizza dough from elementary components: only flour and water. Pour water into the flour, mix well and salt. You need as much water as the flour takes.
This recipe is rarely used, more often it is a little "complicated" in several ways. The first is dough on sour cream. For a pound of flour you need to take a glass of sour cream, 2-3 tablespoons of margarine (butter), 2 eggs, a tablespoon of sugar and 5 incomplete teaspoons of salt.
Another option is without sour cream. Two hundred grams of margarine or butter, a tablespoon of sugar, half a teaspoon of salt, a tablespoon of sugar and two tablespoons of strong alcohol: vodka or cognac will go to a pound of flour.
In both cases, the flour must be sieved to saturate it with oxygen, make a small depression in it and put sour cream, oil, salt, eggs and quickly knead the dough. Then you need to roll the dough into one ball, put it under a napkin for forty minutes, and then roll out and continue cooking pizza.
Now, how to make pizza dough with yeast.
Take 2 cups of flour, 20 grams of fresh yeast or 10 grams of dried, 7 tablespoons of olive oil, salt and water. Dilute the yeast with half a glass of warm water, pour them into the sifted flour. Add oil, salt. Knead the dough quickly to make it soft and supple. Make a bowl and sprinkle it with flour. Put on a board or in a spacious dish, cover with a light, loose cloth and leave in a warm place for at least two hours. The volume of the test should double.
Roll out or form a baking sheet by hand. Put the dough, placed in a pan or baking sheet, into the heat for 10 minutes. It is advisable to make punctures on the entire sheet of dough with a fork so that it does not bump during baking. Then send the dough without filling into the oven at a temperature of up to 250 degrees for 10 minutes as well. Remove, distribute the filling evenly and place the pizza in the oven until cooked.
Now you know how to make pizza dough at home to delight your loved ones with a delicious treat!