Italians would probably curse if they saw this recipe - but I like it. The pizza dough with mayonnaise even browns very beautifully, bakes and becomes a thin crispy crust, which makes the pizza very tasty.
Preparing pizza dough with mayonnaise is very simple, or you can say that it is no more difficult than other types of pizza dough, of which I have already tried a very large number.
I consider the following types of tests to be the most interesting:
lean yeast dough
You probably also have your own special recipe for pizza dough, which always turns out well and everyone likes it? This dough recipe for me is mayonnaise dough.
The following products are required for the test::
Mayonnaise (5 tbsp)
- dry yeast (1 full tablespoon)
- water (1 glass)
- salt (1 tbsp.)
- sugar (1 full tablespoon)
- flour (how much will it take to knead a stiff dough)
Short version of preparation:
Pour dry yeast into heated water and leave it in a warm place for 20 minutes.
Pour 2 cups of flour into a deep container, make a well at the top and pour the risen yeast into it.
Add one spoon each of salt and sugar, mayonnaise and add enough water so that the dough becomes dense and does not stick to your hands.
Sprinkle a little flour on top of the dough and place in a warm place, covered with a towel.
Pour 2 cups of flour into a deep container and make a well in the middle. 
I heat the water a little and pour dry yeast into it. I infuse the yeast in a warm place for 20 minutes.
I pour the yeast into the hole in the flour.
I add a spoon of salt,
spoon of sugar.
Now I add mayonnaise.
I mix all the ingredients and add enough water so that the dough is dense and sticks to your hands.
I send the dough in a container to a warm place, sprinkle it with flour and cover it with a towel so that a dry crust does not appear on the dough.
After the dough has risen, it can be used to make pizza with any topping. There is enough dough for two large or three medium-sized pizzas.
Adviсe:
The water for making pizza should not be overheated above 40 degrees, so as not to steam the yeast, otherwise the dough will not rise after such an event.
- the best temperature for fermenting yeast dough is considered to be 30-37 degrees
- dry yeast is used as written on its packaging. There is dry yeast that needs to be mixed with flour, and not poured with warm water.
- one teaspoon contains about 1.7 g of dry yeast. This amount of yeast corresponds to six grams of fresh yeast
- if you use hard water to breed yeast, then it is better to use milk with sugar for this action - the result (lush dough) will please you
- flour for the dough must be sifted through a sieve to saturate it with oxygen
- there should be no drafts in the kitchen during kneading and mixing the dough
- the oven door should not be closed sharply so as not to “expel” the air from it, which is necessary for raising the dough
- there is no need to constantly open the oven door - the dough will not be fluffy. It is good if your oven is equipped with a glass door to determine the readiness of the pizza by appearance
- and most importantly, you need to work with any test in a good mood
Happy cooking everyone!
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Classic pizza requires quite a lot of time to prepare. However, you don’t always want to spend a lot of time cooking, and store-bought pizza doesn’t meet your expectations.
Today I, Ivan Rogal, propose to prepare an incredibly fast yeast-free pizza in the oven and in a frying pan. This will be pizza with mayonnaise.
For dough: 3 tbsp. spoons of wheat flour; 3 tablespoons of mayonnaise; two eggs; For filling: 200 g grated cheese; 150 g of sausages (sausages, boiled, smoked sausage) or boiled meat; tomato; half an onion; fresh greens.
I prepared this recipe for a reason. Here I will tell you how to prepare mayonnaise dough for pizza. No yeast for dough, no long wait.
Just knead the batter, add the filling, put it in the oven and set the table. The pizza turns out very tasty.
Therefore, my advice to you: if you use this recipe, cook with a reserve, because before you know it, there will be no trace left of the aromatic pizza.
Quick pizza with mayonnaise is prepared as follows:
- The mayonnaise dough recipe is very simple. I carefully mix all the necessary ingredients so that there are no lumps. As a result, I get a quick dough, which I pour into a baking dish.
- Next I'll do the filling. I will cut the sausage or meat into small pieces, the onion into half rings, the tomato into circles. Finely chop the greens and grate the cheese on a medium grater.
- I spread the filling onto the dough in the form in layers: first the meat layer, onion on top. Next I decorate with tomato slices and herbs. Sprinkle grated cheese on top.
- In preheated to 200 gr. I send our preparation to the oven. Baking time is about 15 minutes. During this time, the cheese should melt thoroughly and the dough should become a little hard.
- Incredibly fast and extremely tasty mayonnaise pizza is ready! Bon appetit!
As you can see, this recipe gives you the opportunity to experiment with fillings. Basically, anything left in small quantities in the refrigerator can be useful.
In addition, the products are complementary and interchangeable. For example, you can make a meat or cheese mix from several types of sausages and cheeses, and replace fresh tomatoes with pasta or ketchup. It all depends on your imagination.
Recipe for yeast-free pizza in a frying pan
We will knead the liquid pizza dough with sour cream and mayonnaise. You don’t need any yeast for the dough, keeping it in the refrigerator. And we will cook the pizza directly in the frying pan. Original recipe? Let's try cooking together. Let's begin.
From the products we will need:
For the dough: flour; sour cream – 4 tbsp; mayonnaise – 3 tbsp; a pair of eggs; a pinch of salt;
For filling: 200 g grated cheese; 150 g of sausages (sausages, boiled, smoked sausage) or boiled meat; tomato; half an onion; fresh greens.
The recipe allows you to make a quick dough with sour cream:
- I mix sour cream with eggs and mayonnaise and add some salt. Beat with a blender until smooth.
- I sift the flour. I start adding in small portions and constantly mix thoroughly. The sour cream dough should be thicker in consistency than the dough for baking pancakes.
- I grease the frying pan with vegetable oil. I pour the dough and distribute it evenly over the entire area.
- I put the filling on the dough: chopped meat, onion cut into half rings, tomato rings, chopped herbs. I distribute cheese grated on a medium grater on top.
- Cover the pan with a lid and place on low heat.
- Once the dough and edges have browned and the cheese has melted, you can turn off the heat.
Quick pizza with mayonnaise is ready! The dough turns out very tender, and the pizza is incredibly appetizing.
I am sure that the baked goods will be appreciated by your household.
My video recipe
Preparing pies or homemade pizza will not take much time if you have a recipe for a simple and quick mayonnaise dough in your piggy bank. It can be kneaded in a few minutes and sent to the oven or slow cooker.
Batter for pie and pizza with mayonnaise - general principles of preparation
To prepare the batter, you can use any store-bought or homemade mayonnaise. Despite the fact that it supposedly already contains eggs, they need to be added additionally. They will make the crumb elastic and collect all the ingredients into a single mass. The eggs must be whisked before combining with the rest of the ingredients. There should be no pieces of protein. Next add mayonnaise to them.
What else might be in the test:
Salt, sugar;
Sour cream;
Flour, starch.
Often baking soda or special baking powder from bags is added for loosening. Mayonnaise is based on fats, so if additional oil is added, it should be in small quantities.
Since the dough is liquid, it is convenient to make it with a whisk or mixer. Immediately take a tall bowl to prevent accidental splashes from scattering. You can use the dough immediately after kneading, which usually does not take more than five minutes. But it’s still better to let the mixture stand on the table for a while so that the flour absorbs moisture and the gluten swells.
Quick batter for pie and pizza with mayonnaise
Recipe for batter for pizza with mayonnaise. You can also use it for a pie, but in this case increase the amount of ingredients proportionally.
Ingredients
Two eggs
Three full spoons of mayonnaise;
A glass of flour (it may take a little more);
Spoon of butter;
0.3 tsp. ripper;
Preparation
1. Break chicken eggs into a bowl. If they are small, you can take one more.
2. Add salt to the eggs, stir with a whisk and add mayonnaise. Beat until smooth.
3. Add baking powder to the flour, stir separately, then pour into the dough. Stir and add a spoonful of vegetable sunflower oil. Let's look at the consistency. Bring good village sour cream until thick.
4. For pizza, pour the kneaded dough immediately into a greased pan, stretch the layer with a spoon, grease the base with ketchup or other sauce, lay out the filling, and send it to bake.
5. For the pie, you can pour the filling on top of the dough or place it between the layers. It is better to knead a double portion.
Batter for pie and pizza with mayonnaise and kefir
One of the most successful options for batter for pies and pizza with mayonnaise. In addition to kefir, you can use yogurt for kneading. This dough makes quite a lot, enough for a pie or two medium-sized pizzas.
Ingredients
280 grams of kefir;
Five spoons of mayonnaise;
380 grams of flour;
A packet of ripper;
Four eggs.
Preparation
1. You can replace the ripper from the bag with regular soda. In this case, take one teaspoon, combine it with kefir, and stir. You can leave it for a couple of minutes for the reaction to pass.
2. Mix the eggs with one incomplete teaspoon of soda, shake thoroughly, you can add a little sugar for taste, also one small spoon.
3. Add mayonnaise, continue stirring and pour in kefir.
4. If you didn’t use soda, but according to the recipe you added baking powder from a bag, then mix it into the flour and add it all together to the dough. Continue stirring until the mixture resembles sour cream.
5. Pour the finished dough into a pizza base or use it for pies with any savory fillings.
Batter for pie and pizza with mayonnaise and milk
A simple dough option for making pies and pizza with the addition of milk. It is also easy and quick to mix; you can use a mixer.
Ingredients
120 grams of mayonnaise;
One large egg or two small ones;
100 grams of milk;
Salt, sugar (1 pinch each);
270 grams psh. flour;
0.5 tsp. soda
Preparation
1. Place one large egg in a bowl. If the eggs are small, it is better to use two pieces.
2. Add salt and sugar to it, one small pinch is enough, stir and add mayonnaise.
3. Continue stirring the dough, diluting it with milk.
4. Add the recipe flour.
5. During the kneading process, you need to introduce soda, but be sure to extinguish it, since there is no acid in the dough. You can use lemon juice or vinegar to extinguish. Or just pour a teaspoon of baking powder from the bag, it already contains everything.
6. Stir the dough and it’s ready to use!
Batter for pie and pizza with mayonnaise and sour cream
Any sour cream will work in this dough: liquid, sour, fatty, thick, leftovers from all jars. Feel free to use what has stagnated; the sour product turns out even better and more fluffy.
Ingredients
Two eggs;
100 grams of sour cream;
70 grams of mayonnaise;
One and a half cups of flour;
Two tablespoons of oil;
Salt, 0.5 packet of ripper;
A couple of pinches of sugar.
Preparation
1. Mix baking powder with wheat flour, granulated sugar in a dry bowl, add half a teaspoon of fine salt to them.
2. Place eggs in another bowl, add sour cream and mayonnaise, add a couple of tablespoons of vegetable or butter. You can take margarine, but only melted or well softened. Beat for a couple of minutes.
3. Add the mixture from the second bowl. Beat for another two minutes.
4. Check the consistency. If sour cream and mayonnaise are liquid, you can add a little more flour. If the products are initially thick and the dough is not very fluid, then you can add another spoonful of mayonnaise or a little sour cream.
Batter for pie and pizza with mayonnaise and water
This test does not require dairy products; everything will work out just fine even with plain water. An ideal option for those housewives who don’t have anything extra lying around in the refrigerator.
Ingredients
120 grams of mayonnaise;
Half a glass of water;
280 grams of flour (maybe a little less);
. ½ tsp. spoons of soda;
Salt, vinegar;
Two eggs;
A couple of pinches of sugar.
Preparation
1. Add salt and sugar to the water and stir.
2. Break a couple of eggs, beat with a whisk, add mayonnaise, stir well and dilute it all with water.
3. Add flour immediately along with baking soda dissolved in vinegar. Stir the dough until it reaches a semi-liquid consistency.
4. Pour onto a baking sheet and prepare the pizza. Or we use it for quick pies with cabbage, egg and onion, and other salty fillings.
Batter for pie and pizza with mayonnaise and margarine
A very tasty, slightly crumbly and buttery batter option for pizza and pies. Of course, you can use butter instead of margarine, it will turn out even tastier.
Ingredients
A glass of mayonnaise;
0.5 packs of margarine (100 grams);
2.5 tbsp. flour;
Salt, sugar;
0.5 tsp. ripper.
Preparation
1. Margarine must be removed from the refrigerator in advance. Let it melt very well, you can hold it near the stove. Or we use the program for defrosting food in the microwave.
2. Beat the eggs until well foamed with a mixer or whisk, add one teaspoon to them, but without a lump of salt. Add two identical spoons of sugar.
3. Combine margarine with mayonnaise, stir until smooth, transfer to the egg mixture, continuing to stir everything with a whisk or mixer.
4. Combine two glasses of wheat flour with baking powder, pour into the mayonnaise dough, mix.
5. Assess the consistency. If necessary, add another half a glass of flour or even more if the eggs are large and the mayonnaise is liquid.
Batter for pie and pizza with mayonnaise with herbs
A recipe for a very tasty and aromatic mayonnaise dough with sour cream and real Provençal herbs. It can be used to make pies, but pizza made with this base is simply amazing.
Ingredients
4 tablespoons of mayonnaise;
1 tsp. Provençal herbs;
4 spoons of sour cream;
8-9 tablespoons of flour;
A couple of pinches of ripper.
Preparation
1. Mix dry Provençal herbs with flour. If you don’t have a ready-made mixture, you can collect herbs yourself to suit your taste: basil, oregano, marjoram. It works well with caraway seeds and dill. Add ripper. You can make the dough without it, it will also work, but the cake will be a little denser.
2. Place a couple of eggs in a bowl, add salt to them, and whisk with a fork or whisk.
3. Add four tablespoons of sour cream and mayonnaise each, stir well.
4. Now add the mixture of flour and aromatic herbs.
5. All you have to do is stir the mass and you’re done!
6. Pour the resulting dough onto a baking sheet or into a multicooker cup, prepare fragrant pies or delicious pizzas.
Batter for pie and pizza with mayonnaise - useful tips and tricks
Pizza dough can be poured not only into a mold, but also onto a baking sheet with a silicone mat. Use a spatula to give any shape. This base will be thin, and the top will be perfectly browned, since the boots will not interfere.
Mayonnaise can be used to prepare not only dough for salty, but also for sweet pies. You just need to add more granulated sugar. From this mass you can prepare quick charlottes with apples, berries, and nuts.
If products are at different temperatures, it will be difficult for them to mix with each other. Therefore, it is better to take out all the ingredients for the dough on the table in advance. If this fails, then mayonnaise and eggs can be temporarily placed in warm, but not hot, water.
It is most convenient to level the layer for pizza or pie made from batter with a dampened hand. The mass will not stick to it as actively.
The batter is prepared quickly. But it also keeps well in the refrigerator for up to two days. It’s okay if you didn’t manage to bake pies or pizza right away.
What is the main thing in pizza, what makes it unique? Many will say the filling, but no - the main thing for pizza is a properly prepared and baked flatbread. It is the basis of all pizza. Famous pizzaiolos - masters of baking pizza - keep the secrets of preparing the dough and the composition of the ingredients for the filling. Pizza flatbread should be thin, soft and, at the same time, crispy.
The recipe for preparing pizza dough is different, but it is this that will influence the result obtained. Natural Italian pizza is baked on yeast-free dough. The absence of yeast makes the flatbread thin and crispy, and to make it soft, you can try making a batter for the base.
There are many recipes for batter for pizza: with sour cream, with the addition of cottage cheese, with kefir, mayonnaise, and milk. Depending on the ingredients used, the taste of the finished cake will be different. There is no need to guess which recipe is better; we advise you to prepare everything one by one, try it and choose the one you like.
Batter prepared with kefir
Break two eggs into a bowl, add salt, sugar and beat. Carefully mix in vegetable oil, warm kefir and tea soda, mix with beaten eggs, pour in flour and knead the dough, which looks like thick sour cream, like biscuit dough.
The liquid dough for kefir pizza is ready. We place it on a baking sheet 10-15 mm high, put the filling we like on top and bake until done.
Pizza dough with mayonnaise
Mayonnaise is not present in the dough for Italian pizza, but every Russian housewife, like Italian pizzaiolos, has her own secret recipes. One of them is a batter made with mayonnaise.
Required Products:
- mayonnaise - 3 tbsp. spoons;
- sour cream - 4 tbsp. spoons;
- 1 chicken egg.
- salt - ½ teaspoon;
- flour - 7 tbsp. spoons
Cooking time: 20 minutes.
Calorie content - 225 kcal per 100 g.
Break 1 egg into a bowl, add salt and beat to form a fluffy, homogeneous mass. Mix mayonnaise with sour cream and add to the egg mixture. Add sifted flour and mix. It is necessary that the dough resembles thick sour cream (like pancakes). Place on a baking tray 10 - 15 mm high. Place the filling on top and place in the oven.
Yeast dough for quick pizza preparation
- warm milk - 2 cups;
- yeast -1 teaspoon;
- granulated sugar - 1 teaspoon;
- vegetable oil - 2 tbsp. spoons;
- salt - 1 teaspoon;
- flour - 3 ½ cups.
Cooking time: 30 minutes.
Calorie content per 100 g is 200 kcal.
Pour slightly warmed milk over the yeast, wait until it swells and mix well. Stir in sugar, salt and butter. Mix. Gradually add flour, making sure there are no lumps. The resulting mass is similar in appearance to a pancake mix. Instant pizza dough is ready for further preparation.
Place it on a pre-greased baking sheet. The layer height is 10 – 15 mm. Place the filling on it and bake. Do not place the filling close to the edges; in this case, during baking, they will rise, forming sides, and will be crispy.
Milk dough
Milk is not included in the dough when baking Italian pizza. This component is used mainly by Russian housewives. But, oddly enough, this recipe has gained popularity in Scandinavian countries. It's called "Russian cheesecake".
To prepare you need to take:
- milk - 0.25 liters;
- 1 egg;
- baking soda - ½ teaspoon;
- salt -1 teaspoon;
- flour - 300 grams.
Cooking time: 20 minutes.
Calorie content - 180 kcal.
The recipe for pizza dough with milk is very simple. You need to beat the egg with salt in a bowl until smooth, do not beat until stiff. Add milk and soda and mix well. Add flour gradually, without ceasing to beat. The dough should have the appearance of thick sour cream. When it turns out liquid, you can add flour. After it becomes a homogeneous mass, cover it with a towel and do not touch it for 25 - 30 minutes.
Do you want to surprise your guests? Prepare an unusual one that is not only very tasty, but also spectacular. We offer you several options for this interesting recipe.
Neapolitan pizza made from kefir batter
In ancient times, in Italy, Neapolitan pizza was food for the poor, since it included the cheapest and most accessible products of that time: flour, water, olive oil, Mozzarella cheese. For our time, these products are not even cheap.
The composition of ingredients used in Neapolitan pizza is strictly defined. Replacing one of them changes the taste. So, if we choose kefir-based batter for the base, then this is not exactly Neapolitan pizza. It remains to leave the filling unchanged.
Required components:
- olive oil - 2 tbsp. spoons;
- flour - 2 ½ cups;
- kefir - 0.4 liters;
- 2 eggs;
- salt - ½ teaspoon;
- granulated sugar - 1 teaspoon;
- tea soda - ½ teaspoon;
- tomato sauce -100 grams;
- fresh tomatoes - 75 grams;
- Mozzarella cheese -100 gr.;
- Parmesan cheese - 50 gr.;
- 75 grams of olives;
- 10 grams of fresh basil.
Cooking time: 25 minutes.
Calorie content - 239 kcal per 100 g of product.
To prepare the dough, break the eggs into a bowl, add salt, sugar and beat until foamy.
Add olive oil, warm kefir and baking soda.
Mix everything and add flour in parts, constantly stirring until it becomes a solid mass without lumps. The dough looks like a thin cream. Place it on a baking sheet. The layer height should be 10 - 15 mm.
Spread tomato sauce on top of it and carefully distribute it over the surface. Leaving the edges untouched. Peel the tomatoes and cut them into thin slices, spreading them evenly over a surface greased with sauce.
Cut the pitted olives into circles, which we distribute over the surface of the pizza. Next, lay out the basil leaves and mozzarella cheese cut into small pieces, cover with grated Parmesan.
That's it, Neapolitan pizza with kefir batter is ready. For those who like it, you can sprinkle it with chopped Provençal herbs on top.
Pizza like in a pizzeria, made with liquid dough
If you have tried pizza at a pizzeria, you will have noticed that the dough for any pizza is the same. The filling is different. It can be with ham, sausages, mushrooms and seafood. The main product of pizza is mozzarella, parmesan or other cheese. Choose to suit every taste.
Another secret is the thickness of the dough. Experienced pizzaiolos carry out certain manipulations with the dough, stretching it so that when baking it turns out thin and crispy. You won’t be able to do this with liquid dough, so it’s important to maintain the right proportions and adjust the addition of flour to give it the desired thickness.
It must be distributed onto a baking sheet so that the thickness is no more than 15 mm. The main condition for delicious pizza like in a pizzeria is the dough. Choose your favorite recipe for preparing it, given above.
For the filling, here are examples of the components of the most famous types of pizza:
- Margherita - tomatoes, olive oil, basil, Mozzarella cheese. In some cases, sprinkled with grated Parmesan;
- Regina – champignons, tomatoes, ham, Mozzarella cheese, oregano;
- Capricciosa – mushrooms, artichokes, olives, tomatoes, Mozzarella;
- Pizza with mussels – mussels, parsley, garlic and, of course, olive oil;
- Fungi - tomatoes, sausages, mushrooms and mozzarella.
Making pizza requires the necessary skills. We are accustomed to the fact that pizza at home is prepared from “off-hand” products, from what can be found in the refrigerator. But if you want to make real Italian pizza, then you definitely need to buy Mozzarella cheese. It is present in almost all types of pizza.
If you are preparing pizza with sausage, then you need to use boiled and smoked sausage, which contains pieces of lard.
When the filling contains chicken or boiled beef, it must first be stewed in fat so that it is not dry.
When rolling out the dough so that it is thin, you can use a cotton napkin to wrap the rolling pin.
Instead of mayonnaise, you can use sour cream, to which you add mashed boiled yolk and a teaspoon of mustard.
To prevent the dough from sticking to your hands, you do not need to use flour, just rub butter into your hands.
Pizza is served hot, freshly baked.
When using dried mushrooms, you need to keep them in salted milk for 2 hours. This will give them a fresh look and bright taste.
Dried mushrooms can be ground into flour, which is convenient to use when making pizza and to give it a mushroom flavor. This flour should be stored in a dry and closed jar.
Using batter as a base for pizza, we get a tender and soft flatbread. It must be remembered that any product can be used for the filling. The most important thing is that they are of high quality and fresh. Everything else depends on taste.
Making homemade pizza means ridding your refrigerator of leftover food items that have been lying around unused. I don’t make regular yeast dough for pizza, but quick dough made with sour cream and mayonnaise. In our family, this miracle pie always sells out with a bang. The only problem is that everyone likes different fillings. My husband and I prefer mushroom filling, but our children only demand sausage filling. To get out of this situation with the least losses, I now always bake double pizza. Perhaps you will take my recipe for a quick double pizza with step-by-step photos for yourself.
Mushrooms – 200 grams. I used honey mushrooms, but they can easily be replaced with cherries or champignons.
We cut the washed mushrooms and place them in a frying pan with heated vegetable oil.
Fry for 10 minutes until all the liquid has evaporated.
Sausage – 1 piece. Clean the sausage and cut it into rings.
Smoked sausage – 250-300 grams. Cut half the portion into small strips, and the second part into wheels.
Cut a large onion into thin rings or half rings, as desired.
Grate soft cheese, weighing 200 grams, through a coarse grater.
Olives, 6-7 pieces, cut into rings.
Cut a large tomato into very thin wheels.
How to make quick pizza dough with sour cream and mayonnaise
Knead the dough, for this you will need:
- chicken eggs - 2 pieces;
- mayonnaise - 100 grams;
- sour cream - 200 grams;
- salt - 1/3 teaspoon (without a slide);
- flour - 5 tablespoons (heaped);
- soda – 1/5 teaspoon (pinch).
The finished dough should have the consistency of thick sour cream. Pour it onto a baking sheet greased with vegetable oil.
How to make quick pizza in the oven
First layer: Place sausage into strips on half of the dough, and mushrooms on the other half.
Second layer: distribute slices of smoked sausage and sausage, cut into wheels.
Third layer: spread the onions evenly.
Fourth layer: Place the olive slices on the empty spaces.
Fifth layer: Carefully distribute the tomato over the preparation.
Sixth layer: Cover everything with a layer of grated cheese.
Place the pizza in the oven for 40-45 minutes.
We first cut the finished dish in half to make two different pizzas, and then divide each into portioned pieces.
You can judge how delicious it turned out from the photo. 😉
Unfortunately, the site is not yet able to provide treats. 😉
Double Homemade Pizza is great for families with different taste preferences. A quick dough prepared with sour cream and mayonnaise will significantly save time in the kitchen.
Cook quickly, eat to your health!