Pizza is one of the pillars of Italian cuisine. This open round pie with a variety of fillings is so popular around the world that it is difficult to imagine what could compete with it. But it’s a paradox: every time we want pizza, we dial the delivery service or go to a pizzeria. But making pizza at home, with your own hands, is not only easy, but also interesting. Moreover, you don’t need any special talents for this. Pizza dough is prepared in an elementary way, and in terms of toppings, nothing limits your imagination. The only negative is that real pizza is cooked on a stove, heated only with wood. But there’s nothing you can do about it, and you’ll have to be content with a regular gas or electric stove at home.
Ingredients for truly Italian pizza
As already mentioned, pizza dough is very simple to make, and the products needed for this are probably available in every kitchen. You will need flour, vegetable oil, warm water, salt and yeast. No eggs, cooking fats or other excesses. However, to make the yeast more suitable, you can add a little granulated sugar to the dough. The proportions depend on the size of the pizza you are planning. For example, for a large round pizza, 250 g of flour, three tablespoons of olive (or regular vegetable) oil, a teaspoon of salt, 20 g of fresh yeast, and approximately 120 ml of warm water will be enough.
Preparing the dough
Pour the flour into a large bowl, add salt there. Mix flour and salt with a wooden spatula. Pour warm water into another bowl, dilute the yeast and add a couple of tablespoons of sugar there. Stir everything and pour the mixture into the flour, having first made a depression in the flour. We also send olive oil (but you can also use plain sunflower oil) there. Mix all this until the dough begins to stick to your hands. Its texture should be smooth and elastic. If the dough turns out sticky, add a little flour. If the dough is too hard, add a little water.
You need to knead the dough vigorously and for a long time. Afterwards, place the dough in a bowl sprinkled with flour, cover with a clean cloth and place away from drafts in a warm place. It is convenient to place the dough in a warm (precisely warm, not hot!) oven or leave it to rise in the multicooker in the “warm” mode. Pizza dough takes about 1-1.5 hours. In the meantime, you can prepare the filling. The risen dough approximately doubles in volume. That's basically it. Roll out the risen dough into a disk shape and place the filling on this disk. Pizza should be baked at 180°C for 20 minutes.
A few final words
You can get an original pizza if you take white wine instead of a third of water and add oregano to the dough. To make the dough structured and crunchy, replace a third of the flour with semolina or corn grits. Don't be afraid to use a food processor or bread maker to knead the dough: if they can do it, let them do it. For those who always have no time and don’t want to wait for the yeast dough to rise, you can do without yeast at all. In this case, instead of water, yogurt or kefir is taken, and baking powder is added to the dough instead of yeast. Ready-made pizza dough can be stored frozen. To do this, place the dough on parchment paper and roll it into a tube. Wrap the tube in film and place it in the freezer. It is not necessary to make one large pizza: the finished dough can be divided into several portions and bake several pizzas with different toppings.
What's for lunch today? This question is asked in every home around the world day after day. And today we have pizza - this word sounds the same in all languages and does not require translation. The whole world loves her!!!
This is an Italian national dish in the form of a round open flatbread, covered in the classic version with tomatoes and melted cheese. Italians have very high requirements for the selection of ingredients. They believe that real pizza should have a thin crust. When making it, you can use only special varieties of tomatoes and mozzarella cheese. Only basil, garlic, oregano and olive oil are allowed as additives.
Since we live in Russia, we can afford to prepare any filling, for every taste and budget. The only thing you have to stick to is preparing the base - pizza dough.
Prepare it at home, with your own hands, it’s really simple and very tasty.
Pizza dough without yeast
For those who are watching their figure, I advise you to cook pizza on dough without yeast. The calorie content of pizza dough depends on the filling and flour base used. 100 grams of dough with milk contains 265 kcal, and with kefir – 243 kcal. You will find several recipes for a flour base without yeast below. In addition, it is necessary to follow the general cooking rules, knowledge of which will allow you to prepare any dough.
- Flour should be sifted through a sieve twice to saturate it with oxygen.
- Corn or ground bran can be added to wheat flour;
- Eggs may or may not be added;
- It is best to use the highest quality flour from durum wheat.
- Olive oil, preferably premium grade, cold pressed. If there is no such oil, then you can use any other premium vegetable oil.
- Drinking water, or milk, or a fermented milk product can be added as a liquid component.
- Salt, sugar, spices are added.
- Dried herbs are added to the flour to give it an aromatic aroma.
- Adding baking soda makes it softer. In addition, baked goods will not go stale longer during storage.
- After kneading, the dough must lie down and rest for 20-30 minutes, this will make it more elastic and soft. It will be easier to roll it out.
Recipe for quick yeast-free dough with milk
Quick and tasty pizza dough without yeast can be prepared using this recipe. It is easy and quick to prepare; you just need to follow the correct ratio of ingredients.
Ingredients:
- flour – 4 tbsp.
- egg – 4 pcs.
- milk – 1 tbsp.
- olive oil – 1 tbsp. l.
- salt - to taste
Preparation:
- Take a deep bowl, pour flour and salt into it. Stir.
- In another bowl, beat the eggs and pour warm milk into them (warmed to about 30 degrees), add olive oil and mix well.
- Gradually pour the contents into the flour, stirring constantly. Knead until it becomes elastic and does not stick to your hands.
- Wrap it in a wet towel. Let it “rest” for 20 minutes in a warm place.
- The dough is ready for baking.
Kefir dough
You can use more than just kefir to make this pizza dough without yeast. . Curdled milk, fermented baked milk and even yogurt are also suitable.
Ingredients:
- wheat flour – 2 tbsp.
- kefir – 1 tbsp.
- vegetable oil – 3 tbsp. l.
- egg – 2 pcs.
- soda – 1/2 tsp.
- salt – 1/2 tsp.
Preparation:
- Pour half the prepared flour into a bowl, add salt and mix.
- Pour kefir into another bowl and add soda, mix well. The soda will be quenched with kefir. The kefir will foam with a lot of bubbles and become “airy”.
- Pour the foamed kefir into a bowl with flour. Add the eggs there and mix gently with a whisk.
- Add vegetable oil.
- Gradually add the rest of the flour and knead. It shouldn't be too steep. If necessary, add flour, its quantity will depend on its quality.
- Let the dough rest for 20 minutes. Wrap it in a damp towel.
- Divide into equal pieces and roll them into a circle one by one. Roll out with a rolling pin from the center to the edges of the circle.
- Grease a frying pan with oil, sprinkle with flour and place the dough on it. The sides of the pan should also be closed.
- Add your favorite filling and bake in the oven.
Delicious dough with sour cream
Delicious pizza dough made with sour cream is soft and tender. The sour cream base can be: yeast or without yeast, thin and fluffy, crispy and soft. However, more often the flour base is prepared for pizza without yeast.
Ingredients:
- wheat flour – 2 tbsp.
- eggs – 2 pcs.
- sour cream – 1 tbsp.
- butter – 2 tbsp. l.
- sugar – 1 tbsp. l.
- salt – 1/2 tsp.
Preparation:
Sift flour onto a board and make a well in it. In a bowl, mix sour cream, salt, sugar and eggs. Beat the softened butter in a separate bowl for 5 minutes, gradually adding the mixture of sour cream and eggs. Then pour everything into the flour well.
Knead the dough quickly. Roll into a ball, wrap in cling film and let rest for 40 minutes. It's ready, divide it into equal pieces and roll it out with a rolling pin from the center to the edges of the circle.
Puff pastry recipe without yeast
For lovers of light and crispy puff pastry for pizza without yeast, I offer this recipe.
The dough contains no sugar at all. In addition to the main components, the composition includes citric acid.
Ingredients:
- wheat flour – 3 tbsp.
- butter – 400 gr.
- egg – 2 pcs.
- salt – 1/2 tsp.
- citric acid – 1/2 tsp.
Preparation:
In order for the dough to turn out with good layers, it is necessary to follow the manufacturing technology.
- Use only premium grade wheat flour for dough. Sift the flour.
- Combine 2 cups of flour with salt and citric acid. Stir.
- Add beaten eggs to the finished mixture and gradually pour in cold water, spoon by spoon. Cooking should be done in a cool room and in cold containers.
- The consistency should be the same as for dumplings.
- Leave the resulting flour product to “rest” for 20 minutes. Cover it with a towel to prevent it from getting too windy.
- Chop the remaining flour (1 cup) with butter. The oil must be of excellent taste and quality.
- Roll out the rested dough into a large layer, 1.5 centimeters thick.
- Place chopped butter and flour in the middle of the layer. Fold the edges of the layer into an envelope. The oil should remain inside.
- Roll out the resulting envelope, fold it in four again and place it in the refrigerator for 20 minutes.
- Roll and fold it 5 times.
Acid gives the dough elasticity and elasticity.
To make it layered, it must be rolled out many times.
Yeast pizza dough
In order for the dough to turn out “correctly”, it is necessary to observe the dosage of yeast, sugar, salt and observe the temperature at which fermentation takes place.
- A dough temperature of 28–30° is considered normal for fermentation; when the temperature drops, fermentation slows down, and when it rises, it accelerates.
- Due to poor quality, the yeast will not ferment.
- Too much yeast will give the products an unpleasant yeasty smell.
- If there is excess water, the products will turn out flat and blurry.
- If there is a lack of water, the products will turn out hard.
- If you replace water with milk or cream, the taste and appearance of the product will improve.
- If you increase the amount of oil, the products will turn out crumbly and tasty and will not go stale for a long time.
- If there is too much salt, it does not ferment well, and the color of the product’s crust will be pale.
- If there is too much sugar, the surface burns quickly and the middle cooks slowly.
- If you increase the number of eggs, the products become more fluffy and tasty.
- In order for you to get tasty and well-baked products from yeast dough, you need to skillfully combine it with the filling. So, salty fillings from meat, fish, mushrooms are not suitable for sweet dough, and for sweet fillings, on the contrary, you cannot prepare salty ones.
Yeast dough for olive oil
Ingredients:
- wheat flour – 4 tbsp.
- sugar – 2 tbsp. l.
- olive oil – 4 tbsp. l.
- egg – 2 pcs.
- yeast – 20 gr.
- milk – 1 tbsp.
- salt – 1/2 tsp.
Preparation:
- First prepare the dough.
- Pour warm, but not hot milk into the pan, dissolve the yeast, sugar and add half the flour, mix thoroughly with a whisk and leave in a warm place.
The dough should ferment at a temperature of 30 degrees for about 3 hours, until maximum rise. During this time, the dough will double in volume. - When the yeast rises, a rapidly growing foam containing carbon dioxide will appear on the surface. As soon as the dough begins to settle, you can start kneading.
- Add eggs, salt, butter, and remaining flour to the dough. Stir and knead the dough. Knead and add flour little by little until it stops sticking to your hands.
- Cover the pan with a kitchen towel and place in a warm place for 2 hours.
- When it rises, do a knead and leave for another 40 - 50 minutes. Let it rise again.
- When the flour product has risen as much as possible, knead the finished dough a second time and place it on a floured table.
The dough is like in a pizzeria
Quick fluffy yeast dough
Using this recipe, we will prepare a quick, fluffy pizza dough with a crispy crust and soft inside.
Ingredients:
- wheat flour - 3 tbsp.
- water – 1 tbsp.
- fresh yeast – 20 gr.
- egg – 1 pc.
- vegetable oil – 30 gr.
- sugar – 1 tbsp. l.
- salt – 1/2 tsp.
Preparation:
- Sift the flour, preferably twice. During the sifting process, the flour will be saturated with oxygen, and the flour product will be more airy.
- Pour warm water (35 - 38 degrees) into a bowl, crumble fresh yeast, stir with a whisk.
- Pour the flour into a mound, make a well, pour water with yeast into it, add salt, butter and egg.
- Knead the dough. At first it will turn out soft and will stick to your hands. The most important thing here is don’t add flour. Otherwise, all the airiness will disappear. Continue kneading until the dough no longer sticks to the counter or your hands, then form into a ball.
- Cover it with a damp cloth to prevent it from chaffing and leave for 1 hour. During this time, it will increase in volume by 2 times. Knead well and can be rolled out into flat cakes.
Classic Italian dough recipe
Ingredients:
- flour – 500 gr.
- water – 325 ml.
- dry yeast – 7 gr.
- olive oil – 2 tbsp. l.
- salt – 1/2 tsp.
Preparation:
- Pour the yeast into warm water and stir.
- Pour the sifted coarse flour into a bowl, add salt and mix. Then pour the yeast diluted in water into this bowl and mix everything well.
- Place the dough on a floured table, knead and add flour little by little until it stops sticking to your hands.
- Cut it into four pieces, approximately 150 grams each. Now you need to let the dough rise.
- Sprinkle a baking sheet with breadcrumbs and place the flour mixture on it. Cover with a damp towel and leave for 2 hours. After this, it will rise and double in volume.
- It will become elastic. Lightly stretch it with your hands into a layer 0.5 centimeters thick, brush with tomato paste flavored with garlic, and sprinkle with olive oil.
- Sprinkle grated Parmesan cheese on top, lay out pieces of mozzarella, add green basil leaves, drizzle with olive oil again and place in the oven. Bake your favorite pizza and enjoy your meal!
We have discussed several recipes for making pizza dough at home. Everything is prepared quickly and tasty, the ingredients are available.
Pizza Dough Recipes
The best recipe for making pizza dough without yeast. How to choose products, tips for working with yeast-free dough. Options for making delicious pizza
45 min
280 kcal
5/5 (2)
I think almost all people in every country in the world love pizza. Both adults and children adore her. There is no such thing as pizza! With meat, with vegetables, with different cheeses, with seafood, there is even sweet pizza. This dish has a variety of not only the filling, but also the dough itself. It can be thin or thick, yeast or yeast-free, prepared with water, milk, yogurt, whey or kefir.
Today I want to tell you how to make your own pizza dough without yeast. After all, the best baked goods in the world are those baked with your own hands for your beloved family. I will present to your attention several test options from which you can choose the best one.
Kefir pizza dough without yeast
Kitchen utensils: sieve and bowl.
Dough ingredients
How to choose ingredients
- The best dough is made from coarse flour, that is, from high-quality wheat flour (only the highest grade). Although there is no yeast in this recipe, the result will be an airy dough. This will happen due to the interaction of kefir and soda, as well as the finest flour. High-quality flour should not contain lumps or foreign odors. Good flour has no smell at all.
- For this test you need low-fat kefir. Firstly, excess fat prevents the dough from rising, because the recipe also contains olive oil. Secondly, low-fat kefir is the most liquid, and this is directly related to the thickness of the dough.
If the shelf life of kefir exceeds 10 days, it is an unnatural product. Also, kefir does not come in yellow color - only white. The smell of natural kefir is pleasant, without any harsh notes. If this product smells like vinegar, it is either expired or made with poor quality ingredients. Good kefir consists of milk and yeast. If it contains reconstituted milk, do not buy this product. It is a mixture of soybean powder and water.
- Choose olive oil marked Extra Virgin, this is the highest quality product. Also, the oil should be in a glass container. Plastic bottles sooner or later begin to emit harmful substances. And some types of plastic that are used to package liquid products cannot be used at all in the food industry.
Step by step recipe
Video recipe for making kefir dough without yeast
See how you can make delicious pizza dough without yeast.
Pizza dough with sour cream without yeast
Cooking time: 20 minutes.
Number of servings: one medium pizza.
Kitchen utensils: sieve, whisk and bowl.
Dough ingredients
- wheat flour - how much dough will take;
- sour cream – 3 tbsp. spoons;
- chicken eggs - 2 eggs;
- butter – 150 g;
- sugar – 1 teaspoon;
- soda – 0.5 teaspoon;
- salt - to taste.
How to choose ingredients
- When choosing an oil, make sure it is made from natural products. Butter should be indicated on the package. Neither the dairy product nor the sandwich mixture is butter. The minimum fat content of natural oil is 72.5%. If the butter fat content is lower, then this product is made using milk substitutes. High-quality butter should contain only cream. But not all manufacturers honestly indicate the composition of the product. If the price of the oil is too low, it is most likely a fake.
- Sour cream is made from natural cream with the addition of sourdough. Don't be fooled by marketing gimmicks and labels such as "100% quality" or "natural product."
As a rule, the manufacturer uses bright packaging and loud names to distract from the unnatural composition. Read the ingredients - only there you can find out how high-quality the product is in front of you.
- When choosing eggs, there is no question whether they are natural or not. Fortunately for us, domestic producers have not yet learned how to fake eggs. All that remains is to determine the freshness of the product. If eggs are sold in a store, they must be labeled accordingly. It usually indicates the shelf life and their category.
Step by step recipe
Start gradually adding sifted flour and slowly knead the dough. Once it reaches the desired texture, leave it under a kitchen towel for 10 minutes. After this time, roll out the dough and start preparing the pizza. 
Video recipe for making dough with sour cream without yeast
Watch the video recipe for making simple pizza dough without yeast.
Pizza dough without yeast with milk
Cooking time: 25 minutes.
Number of servings: one medium pizza.
Kitchen utensils: sieve, whisk and bowl.
Dough ingredients
- wheat flour - 4 cups;
- chicken eggs – 4 pcs;
- milk – 0.5 cups;
- water – 0.5 cups;
- vegetable oil – 4 tbsp. spoons;
- salt – 2 teaspoons.
Step by step recipe
- Any dough must be kneaded thoroughly and for a long time. Its elasticity depends on this.
- The flour must be sifted, even if there are no lumps in it. This will saturate it with oxygen.
- To make the dough more fluffy, slightly boiled semolina is sometimes added to it.
- When the dough is cooked with milk, it tastes better, but at the same time the milk makes the dough more sticky. Therefore, do not use only milk, add more water in a one to one ratio.
- Delicious dough is made from whey.
- Kefir can be replaced with homemade sour milk.
- Excess liquid ingredients may cause the dough to become mushy and flat.
- Due to lack of liquid, the dough will be tough.
- If there is too much salt, the dough becomes pale.
- If there is not enough salt, the dough becomes mushy and tastes bland.
- If you add a pinch of sugar to the dough, it will become browner.
- If there is too much sugar, the dough inside will not bake.
Pizza shape
The dough for this pastry can be shaped in a variety of ways. The classic pizza shape is, of course, round. But you can also make oval or square pizza. In cooking, experiments are welcome.
Pizza dough: On water
Let's start with the simplest and fastest recipe, which, however, is my favorite. The result is a very soft, elastic and pliable dough. Moreover, it takes no more than 5 minutes to prepare. No yeast, no milk. Probably, when they talk about thin and crispy dough from a pizzeria, this is what they mean, since presumably (at least I think so) Italians wouldn’t bother with any dubious complications, and certainly wouldn’t prepare a mayonnaise base for their national dish . And if someone is looking for lean dough, this is the place for you, it does not contain any animal products or eggs.
Ingredients:
- water – 0.5 cups (125ml);
- flour – 2.5 cups (400g);
- salt – 0.5 tsp;
- olive oil – 1 tbsp.
How to make dough at home
The result is a very good, soft dough. After baking it turns out light, thin and crispy.
With milk
Similar to the previous recipe, it also does not contain yeast. We will need the milk warm. From the specified amount of products you will get a crust for a small pizza.
Ingredients:
- milk – 100ml;
- flour – 1 cup (160g);
- salt - a pinch;
- vegetable oil – 1.5 tbsp.
Preparing the dough with milk
The pizza base will be thin, moderately crispy and elastic.
On kefir
If earlier recipes were without any baking powder, now we will use soda, which will raise the dough during baking.
Ingredients:
- flour – 300g;
- kefir – 150ml;
- egg – 1 piece;
- soda – 1/2 tsp;
- salt - a pinch;
- sugar – 1 tsp;
- olive oil – 2 tbsp.
How to make kefir dough
The dough turns out to be enough for one small pizza. Compared to all previous recipes, the base in this case is softer, a little thicker and airier. And in my opinion it tastes better.
With sour cream
The second fermented milk product that can be used is sour cream. And add soda again to make the cake more fluffy.
Ingredients:
- flour – 450g;
- sour cream 20% – 200g;
- eggs – 2 pcs;
- soda – 1/2 tsp.
- salt - a pinch.
How to cook quickly:
There is no need to stand it, you can immediately roll it out, prepare any filling and bake.
Shortbread dough with butter and sour cream
In this version, we again will not add anything leavening - neither yeast, nor soda. But let's add not vegetable oil, but butter.
Ingredients:
- flour – 1 cup (160g);
- butter – 100g;
- sour cream – 2 tbsp. (50g);
- salt - on the tip of the knife.
Cooking process:
The dough turns out almost classic shortbread. Crispy and crumbly. Good for toppings like Hawaiian or fruit pizza (that also exists).
All options can be made in advance and frozen, but is it worth it? The recipes require quick preparation when you don’t want to wait for the yeast dough to rise; in addition, in all five cases, kneading takes place in 5, maximum 10 minutes. So you can knead, roll out, add any filling and bake right away.
I wonder why this happens: you try one pizza and can’t tear yourself away, but when you eat a piece of another, it’s not at all as if there’s something missing in it. What really is the secret of delicious pizza? Do you think in the filling? You are wrong, it’s all about the test and only about it. To make the pizza truly tasty, you need to properly prepare the dough, which can be varied in its recipe, but it is this dough that will influence the final result of the dish you prepare.
The simplest version of the dough is without yeast. It is without their presence that the dough turns out thin and crispy. By the way, this is exactly the recipe that Italians use. Any housewife can prepare pizza dough without yeast at home without any problems. The main advantage of this pizza dough is that it bakes much faster than yeast dough, which means it will take you much less time to prepare the pizza than usual.
It can be simple unleavened, with sour cream, butter or with the addition of cottage cheese. Pizza dough with sour cream turns out tender and crumbly, and with the addition of cottage cheese it turns out soft and airy. You can also prepare pizza dough without yeast using kefir, beer or mineral water. Each type of pizza dough has its own individual taste. Arguing about which dough is better is just a waste of time. It is much easier to prepare each of the dough recipes we offer in turn and choose the one that suits your taste and liking.
Pizza dough with milk “For Italian pizza”
Ingredients:
2 stacks wheat flour,
2 eggs
½ cup warm milk,
2 tbsp. vegetable oil,
1 tsp salt.
Preparation:
Mix flour and salt in a bowl. In a separate bowl, mix eggs, milk and vegetable oil until smooth. Gradually, in small portions, stirring constantly, pour the egg-milk mixture into the flour. The flour should completely absorb the liquid and you should end up with a homogeneous sticky mass. Start kneading this mass with your hands, periodically sprinkling it and your hands with flour. The dough will be soft, elastic and smooth. Roll it into a ball, wrap it in a damp towel and leave for 15 minutes. When the time is up, sprinkle the table with flour and roll out the dough as thin as possible.
Pizza dough with olive oil
Ingredients:
2 stacks sifted flour,
½ cup boiled, lukewarm water,
4 tbsp. olive oil,
1 tbsp. baking powder for dough,
1 tsp sea salt.
Preparation:
Add salt and baking powder to the sifted flour and mix. Then pour in water first, then olive oil. Knead the dough for 10 minutes until elastic. Roll the finished dough into a ball. Separate the amount of dough you need from it and stretch it on the table with your hands to the required size, and then transfer it to a baking sheet.
Fresh dough with mineral water
Ingredients:
3 stacks sifted flour,
1 stack mineral water,
1 tbsp. Sahara,
½ tsp. soda,
½ tsp. salt.
Preparation:
Combine all dry ingredients right on the kitchen counter: flour, salt, sugar and soda. Make a slide with a small hole in it and, while stirring, add water in portions. Knead elastic dough. Next, tear off a piece of the size you need from the finished dough and, after rolling it out on a floured surface, transfer it to a mold or onto a baking sheet and spread out the filling.
Pizza dough without yeast and eggs
Ingredients:
1.5 stack. flour,
½ cup low-fat kefir,
⅓ stack. olive or any other vegetable oil,
2 tbsp. Sahara,
1 tsp salt,
½ tsp. soda
Preparation:
Mix kefir with soda and leave for 10 minutes. Sift the flour. Add vegetable oil, salt, sugar to kefir and soda and mix. After this, begin, constantly kneading, gradually introducing flour into the dough. This must be done until the dough begins to stick well from your hands; it should be soft and elastic. After the dough is kneaded, cover it with cling film and place it in the refrigerator for 30 minutes.
Pizza dough without yeast using whey
Ingredients:
4 stacks flour,
1 stack whey,
3 tbsp. vegetable oil,
1 tsp salt,
½ tsp. soda
Preparation:
Pour the whey into a deep bowl, add 1 cup. flour, salt and soda and mix well until smooth. Then add vegetable oil and mix again. After this, add the rest of the flour in small portions, carefully mixing each new portion. Gradually you will get a well-stretched dough. Divide it into parts. Lubricating your hands with oil, stretch the piece of dough you need into a circle shape directly on a roasting pan or baking sheet, and put the remaining parts of the dough in the freezer until the next time.
Beer pizza dough
Ingredients:
1.5 stack. flour,
280 ml beer,
2 pinches of salt.
Preparation:
Mix flour and beer and salt the resulting dough. Cover it with a towel and leave for 30 minutes in a dry and warm place. Then knead it a little with your hands and leave it for 15 minutes again. The dough should not be very thick.
Pizza dough with sour cream
Ingredients:
flour - how much dough will take,
2 eggs
3 tbsp. sour cream,
150 g margarine,
1 tsp Sahara,
½ tsp. soda,
salt - to taste.
Preparation:
In a separate container, beat eggs with salt and sugar, add sour cream and soda to them and mix. Add melted margarine to the egg mixture and mix everything thoroughly again. Then slowly add flour to the total mass and knead into an elastic dough. Cover it with a towel and leave for 10 minutes. Then roll out the dough so that it turns into a shortbread.
Pizza dough with baking powder
Ingredients:
300 g flour,
100 ml water,
4 tbsp. vegetable oil,
1 tsp baking powder for dough,
½ tsp. salt.
Preparation:
Sift the flour 2-3 times. After this, mix the flour with baking powder and salt, pour in vegetable oil and water, which is best added in small portions - 2-3 tbsp. Knead the dough until it no longer sticks to your hands. Roll the finished dough into a ball, cover with a napkin and leave for 1.5 hours.
Dough with sour cream and mayonnaise
Ingredients:
2 stacks flour,
5 tbsp. sour cream,
5 tbsp. low-fat mayonnaise,
1 egg.
Preparation:
Mix egg, sour cream and mayonnaise in a mixer. Then gradually add flour and do not stop kneading. The dough should ultimately resemble thick sour cream. Carefully and evenly pour it into an even layer into a greased deep dish. After that, having distributed the filling, you can cook the pizza in a frying pan.
Yeast-free pizza dough with melted butter
Ingredients:
2 stacks flour,
½ cup ghee,
1 egg,
1 tsp Sahara,
1 tsp baking powder for dough.
Preparation:
Heat ghee, stir salt and sugar in it. Then add baking powder, separately beaten egg and mix well. After this, add the sifted flour in parts and knead until a fairly soft dough is obtained. Cover the finished dough with a linen napkin moistened with water for literally 10 minutes and leave for a while. Next, roll it out, dusting it with flour.
Pizza dough without yeast on yogurt
Ingredients:
8 tbsp. flour,
1 egg,
100 g softened margarine,
100 g natural yogurt,
½ tsp. soda
Preparation:
Dissolve baking soda in yogurt. Add egg, margarine and flour to the prepared mixture. Stir the resulting mass using a mixer. If the dough turns out too liquid, add more flour. Place the finished dough in the refrigerator for 30 minutes. Sift a little flour onto a board, place the dough on it and roll it in a little flour (this will prevent the dough from sticking to your hands while rolling it out). Shape the dough into the desired shape.
Pizza dough with mayonnaise and kefir without yeast
Ingredients:
2 stacks flour,
300 ml kefir,
2 tbsp. mayonnaise,
½ tsp. soda,
½ tsp. salt.
Preparation:
Beat the egg into the prepared container, add salt and soda to it, mix the resulting mixture well until smooth. Next, add kefir and mayonnaise. Slowly add the sifted flour. The finished dough should have a consistency similar to pancake batter - not too thick and not too runny. Once you have the dough at the desired consistency, place it in a baking dish so that it is smooth and without any lumps. Place the filling.
Kefir dough
Ingredients:
500 g flour,
1 egg,
100 ml kefir,
20 g vegetable oil,
1 tsp soda,
a pinch of salt.
Preparation:
Mix half the flour with salt. Beat the eggs into a thin foam and pour into the dough. Add 10 ml of vegetable oil there, add flour and knead the dough. Add remaining vegetable oil if necessary. If the dough turns out liquid, add a little more flour. Let the finished dough rest for 15-20 minutes before rolling out. To prevent the dough from sticking to your hands when rolling, grease them with vegetable oil.
Pizza dough without yeast with cognac and butter
Ingredients:
500 g flour,
150 ml kefir,
10 g butter,
2 tbsp. cognac,
1 tbsp. Sahara,
1 tsp soda,
½ tsp. salt.
Preparation:
Sift the flour into a large bowl, folding it into mounds. Make a small depression in it, put softened margarine, then add sugar, soda, salt and pour in cognac. Knead a homogeneous dough, shape it into a ball and leave it like that for 1 hour. Then knead and roll out again.
Dough “Like in a pizzeria”
Ingredients:
2 stacks flour,
2 eggs
2 tbsp. vegetable oil (olive oil is possible),
⅓ tsp soda,
salt.
Preparation:
Break the eggs into a bowl, add salt and beat. In a separate container, mix sour cream with soda, add to beaten eggs and mix well. Then add flour and vegetable oil and knead the dough, it should look like thick sour cream. Let the finished dough rest for 20 minutes. After the time has passed, start forming the pizza, having previously greased your hands and baking sheet with vegetable oil.
Dough “Easy as Easy”
Ingredients:
4 tbsp. flour,
1 egg,
2 tbsp. mayonnaise,
¼ tsp. soda
Preparation:
Mix mayonnaise and egg until smooth. Add flour and soda to it and knead the dough. Form the resulting dough into a ball and roll it out into a flat cake 2 mm thick (it sticks a little to your hands, but you can still roll it out). Bake in the oven at 180ºC for 10 minutes. The pizza will be thin with a golden brown crust.
Curd dough for pizza
Ingredients:
1 stack flour,
125 g low-fat cottage cheese,
3 tbsp. olive oil,
1 egg,
1 tsp salt.
Preparation:
Add egg, salt, vegetable oil to the cottage cheese and mix well with a mixer. Sift flour onto the resulting mass and knead the dough until it becomes elastic. Then roll it out and place it on a baking sheet. Bake for 10 minutes, then add the prepared toppings and bake the pizza until done.
Puff pastry for pizza without yeast
Ingredients:
2 stacks flour,
¼ cup water,
200 g butter,
1 tsp Sahara,
a pinch of salt
citric acid - to taste.
Preparation:
Put the butter into the flour and, mixing it with the flour, chop it into small pieces. Then add the remaining ingredients to this mixture and mix well. Roll out the finished dough, fold it several times and place in the refrigerator to cool. After a while, take it out and start making pizza.
Chopped puff pastry for pizza
Ingredients:
2 stacks flour,
150 ml water,
300 g butter or margarine,
1 egg,
1 tsp lemon juice,
½ tsp. salt.
Preparation:
Sift the flour, add chilled butter, cut into small pieces, and chop finely with a knife. Make a well in the flour and butter, pour salted water into it, add the egg, lemon juice and quickly knead the dough. Roll the finished dough into a ball, cover with a napkin and put in a cool place. Before baking, roll out the dough 2-3 times and fold into 3-4 layers.
Pizza dough recipe from D. Oliver
Ingredients:
3 tbsp. flour,
3 tbsp. mayonnaise,
a pinch of salt with a drop of vinegar.
Preparation:
Combine all ingredients and knead the dough. It should have a consistency similar to pancake batter. Bake the resulting pizza base for 10 minutes, and then put the filling on it and cook for another 10 minutes.
Pizza dough with basil and black pepper
Ingredients:
2 stacks flour,
⅓ stack. vegetable oil,
⅔ stack. milk,
2 tsp baking powder,
a pinch of salt, basil and ground black pepper.
Preparation:
Mix all ingredients in a bowl with your hands until smooth (the dough should be elastic and slightly tight). Roll out the finished dough and prick it in several places with a fork. Use the toppings of your choice to make pizza.
Try, experiment, and you will certainly be able to not only appreciate pizza dough without yeast, but also prepare your own absolutely irresistible pizza.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina