Pizza is one of the most famous and popular dishes, spreading from Italy around the world, most of all falling in love with Europe and the USA. traditional recipe This tortilla with tomatoes and cheese was transformed in every country, supplemented with new ingredients and cooking methods, formed under the customs of national cuisines.
In order for the pizza to turn out excellent, the most care should be given not to the filling at all, as many people think, but to the dough! Properly kneaded dough is the biggest secret to great pizza.
Story
The classic pizza, which appeared at the turn of the 16th-17th centuries, was much simpler in terms of filling, and at its core contained simple, strict components from the point of view of fantasy - special flour (not sifted), natural yeast sourdough, olive oil, and the filling was dominated by tomatoes and cheese.
Modern forms
But housewives who do not adhere to the historical recipe often use a simpler and gentle composition muffins, adding to it butter, milk, eggs and dry yeast. From such a dough, you will get both a thin traditional base and an airy one for lovers of lush muffins.
When time is limited, you can knead the milk dough without yeast, replacing them with soda, if you need a lush, porous base, or without it - then the cake will turn out thin and dense.
Also for pizza, you can use the simplest recipe - without milk, with yeast and water. You don't even need eggs here. This is a common dough used for many types of pastries. Muffin is also acceptable in this composition.
Cooking the base with milk is a practical and versatile technology. Here are the basic principles.
milk pizza dough recipe
Prepare yeast dough for pizza with milk is not difficult at all. Pour yeast into warm milk. After a quarter of an hour, add eggs, salt, beat everything vigorously. Pass the flour through a sieve and slowly, in portions, pour it into the milk, constantly stirring with a wooden - more convenient - spoon or spatula.
Then knead the dough by hand. Soften the butter without melting it and add to the dough. Knead again. Wrap with a towel and leave warm for half an hour or more. When the dough is suitable, it will be porous and spongy, roll out the bases.
Quick dough for pizza without yeast in milk
Whisk the eggs. Combine milk and soft butter.
In another bowl, preferably large, combine flour, granulated sugar and salt. In small portions, slowly pour in the milk mixture and eggs, continuously and thoroughly mix.
The milk mass will be absorbed by the flour without residue, the result will be a uniform soft mess. Mix the resulting sticky circle with both hands, pouring flour if necessary, bring to uniformity and tight elasticity. Roll into a soft, smooth ball and wrap in a damp cloth for a quarter of an hour.
Pizza dough without milk with yeast
You will need:
In warm water, you can room temperature, lay out the yeast. Put, stirring, sugar. Leave for 20 minutes. Add salt, oil, stir again and only then - sifted flour. Form a uniform elastic circle. To avoid dryness, cover tightly with a damp cloth and leave for at least half an hour. The risen dough can be used for the base.
When the base is mayonnaise
As a substitute for milk, you can use a variety of additions, close and far from the usual milk muffin. One of the interesting substitutes is mayonnaise - it will give the pizza a rich, bright taste and surprise the household.
Mayonnaise can be taken concentrated or mixed with sour cream in proportions of 1: 1 in case of a negative attitude towards this product. There are also ways to prepare various sauces - analogues of mayonnaise, for example, with mustard and sour cream or eggs and seasonings.
Crack an egg in a bowl. Add mayonnaise. Beat with a whisk until a homogeneous mixture. Soften margarine (you can butter), mix with egg and mayonnaise. Add flour and sugar. Knead the dough until elastic and smooth, leave for 20 minutes. It is possible to form layers of the base from the finished ball.
- The longer the yeast dough is left warm, the softer and more porous it will be;
- To make the dough for pizza in milk smooth and elastic, it should be kneaded several times, leaving periods of a quarter of an hour between approaches;
- Lubricating the yeast dough with vegetable oil, you will provide it with a quick and easy rise;
- A substitute for yeast can be soda, baking powder, even beer;
- Adding mayonnaise will give the pizza a rich, vibrant taste;
- Sour cream, kefir, fermented baked milk, yogurt will add an amazing, sweetish creamy taste to the dough;
- Eggs can be replaced with an alliance of baking powder with citric acid, flakes of oatmeal and other cereals, the smallest semolina, starch;
- To make the dough more satisfying and healthy, add bran, greens, sesame or flax seeds, germinated wheat grains, nuts to it;
- You can give the dough a piquant taste with the help of spices and spices, for example, basil, thyme, black and white pepper;
- To obtain a crumbly, tender base, it is necessary to mix cottage cheese with the dough;
- You can reduce calories by using skimmed milk, olive oil and coarse flour;
- By adding tomato paste to the dough liquid, you will get excellent scarlet-toned bases with a delicate taste;
- To prevent the dough from sticking to the baking dish, sprinkle it with semolina or breadcrumbs;
- To make the dough airy and tender, it must be kneaded in one direction;
- Olive oil instead of sunflower will enrich your pizza with real Italian notes;
- So that the base does not stick to your hands, you should moisten them in water or coat them with vegetable oil;
- roll out sticky soft dough for pizza is best with a bottle of cold water through parchment paper;
- You can avoid burning the base by placing a container of water under the baking sheet;
- To get good sweet dough be sure to sift the flour, so it will be more saturated with oxygen;
- Soda should not be poured directly into flour, it must first be diluted in water - so that there are no soda balls and lumps;
- If you put too much soda, your dough will turn yellow or darken, will have a specific taste and smell;
- Friability of the product is directly proportional to the amount of oil and inversely - water;
- The dough in milk will be more tender if you add grated boiled potatoes to it.
- The dough with sugar burns and blushes faster, so you need to be more vigilant about it;
- To prevent the edges of the base from becoming dry and hard after baking, generously grease them with oil and other sauces before laying in the oven.
There are a wide variety of pizza dough recipes. Each of them deserves to be tested and appreciated. In any case, good baking requires enthusiasm, accuracy and a love of cooking.
Pizza is a flatbread with a tomato filling that is loved in all corners of the world. The base is the most important part of the pizza and surpasses even the surface filling in terms of taste. Its traditional method of preparation is followed in the homeland and in some food establishments. For home conditions, there are more mundane solutions, one of the most successful and tender of which is pizza dough in milk with or without yeast.
Yeast dough for pizza base classic version, which is taken by most professional chefs around the world. Although yeast pizza dough is not the fastest in terms of cooking time, it is the most airy and delicious in combination with the filling.
Lush yeast dough is half the success for delicious dish at home, and it does not require a large number products. The most important thing is premium flour, high-quality yeast. They must be up to date. This applies to any type of yeast: fast-acting dry or live pressed. The fermentation process of the dough is the same on any high-quality yeast.
An indispensable condition for a good rise of the dough is a warm place, no drafts, so do not open the windows until you put the pizza in the oven.
The base can be thin, crispy or fluffy, soft, depending on your preferences and taste. The filling can be from any set of products, but the base is tastiest from yeast dough.
It is known that it is advisable not to roll out the basis of yeast dough - only work with hands and fingers is necessary. Rolling can ruin the dough. The process without a rolling pin is not simple, requiring skill, skill. But it is worth preparing the base in this way, and you will feel the difference.
Feel free to take the recipe to your note and delight the family with delicious pizza !!
Recipe for pizza dough in milk without eggs
Ingredients:
- 500 gr wheat flour premium + 50 gr. to sprinkle the table.
- 150 ml of milk.
- 150 ml of boiled water.
- one teaspoon of dry yeast.
- two teaspoons granulated sugar.
- one teaspoon of table salt.
- two tablespoons of olive oil.
Preparation: pizza dough in milk without eggs
Top grade flour is the key to baking quality
In a bowl with flour, add salt, sugar, yeast. Mix mass. Don't forget to sift the flour through a sieve.
Cow's milk heat up to 30 degrees, pour into flour, mix. You can stir with any device, the main thing is to do it carefully.
Add vegetable oil, stir again.
Pour in warm water. Stir so that no dry flour remains. You need to mix with your hands, trying to collect all the flour crumbs into a single mass.
When the mass is plastic, stops crumbling, the batch is ready. Now we need to give him time to come.
Put a lump of dough in a basin, cover with cling film. If the room is not very warm, you can additionally cover with a kitchen towel. For the fermentation of the dough, a certain temperature and the absence of drafts are necessary, otherwise the fermentation process will not begin.
After 35-40 minutes, the dough should "fit," that is, increase in volume by about two times.
It takes a little longer to prepare yeast dough than unleavened dough, but baking is much tastier. The reward for your work will be a ruddy lush pizza. Also, this recipe may be suitable for baking non-sweet pies stuffed with meat, vegetables or cottage cheese.
Video of making pizza dough
Pizza is a favorite dish of any gourmet. Airy dough, cheese flowing from tomatoes, a unique filling - all this is a pizza loved by millions. Learn from our article how to cook delicious dough for milk pizza.
Milk dough is soft and fluffy. Any yeast will do. The ingredients are based on 2-3 large pizzas. The dough also keeps well in the freezer.
For cooking you will need:
- a glass of milk;
- tsp sugar and 0.5 tsp. salt;
- ½ kg flour;
- 3 art. l. vegetable oil;
- 5 g yeast;
- 2 eggs.
Dissolve the yeast in warm milk and let stand for about a quarter of an hour. After that, put sugar and a little less than a glass of flour into it. It turns out batter, which is popularly called a sponge. Leave it in a warm place, covered with a towel for about an hour.
Dough is considered ready when small bubbles appear on its surface.
Put salt into pre-beaten eggs sunflower oil. Pour the steam in there. Flour is added in small portions, and the dough is constantly kneaded at the same time. When it becomes a homogeneous plastic mass, we continue to knead, but already on the table. Ready-made yeast dough for pizza in milk should stand for a couple of hours. It should double in size before you start baking.
No added yeast
There are at least a couple of dozen recipes, but this one is considered a classic. For him you will need:
- flour - 300 g;
- egg;
- kefir - ¼ l;
- soda - 10 g;
- olive oil - 30 ml;
- salt.
Put salt, soda and oil into the beaten egg. After that, you can start adding kefir and mix everything well.
Flour is added little by little, all the while stirring in a bowl with the rest of the ingredients. The dough should be elastic and not tight.
Light and elastic dough is ready. It is rolled out in a thin layer so that it bakes well.
On sour milk
Sour milk is a versatile product for making dough. It's perfect for pizza. Let's take:
- 1 st. sour milk;
- 1/3 tsp soda;
- 3 art. l. flour;
- egg;
- salt.
Put soda in spoiled milk, previously poured into a bowl. We mix well. After the milk is slightly heated in a water bath, stirring all the time in the process. It should start to bubble. Separately, beat the egg, and pour it into the milk, stirring thoroughly all the time. Add salt, then flour. In appearance, the dough will be like pancakes.
Next, take a shape, preferably round. Lubricate it with oil, and carefully, in a small layer, pour a uniform cake. Let's start with the stuffing. Usually, this is ketchup in the first layer, then mushrooms, sausage, olives and cheese. You can choose any ingredients for the filling, at your discretion.
Quick milk pizza dough
Of course, the dough in milk is tender and tasty. There is another huge plus - it is prepared without yeast, which means it will not take much time. To prepare, prepare:
- 150 ml of milk;
- salt;
- 3 art. l. oils;
- 10 g of ripper;
- 400 g flour;
Add butter to cold milk, add a little salt there and mix everything. Mix the flour with a ripper and only then we will gradually pour it into a container with milk.
The sifted flour gives the dough airiness.
All must be mixed until the dough becomes a homogeneous mass, which conveniently rolls into a ball. After we put the resulting bun in polyethylene and place it in the refrigerator for a quarter of an hour. This amount is enough for a couple of large pizzas.
Pizza dough with milk without yeast is perfectly stored in the freezer, which is very convenient for hostesses.
Recipe without eggs
Great Recipe fluffy dough which will please everyone without exception. It also differs quite quick cooking. We will need:
- ½ kg flour;
- 1/3 l of water;
- 21 g yeast;
- 2 tbsp. l. Sahara;
- salt;
- 80 ml sunflower oil.
In warm water, previously poured into a deep bowl, dissolve the yeast, add sugar and for now 4 tablespoons of flour. We mix everything until smooth and leave it for about a quarter of an hour to stand. The yeast will begin to work, and the surface will be strewn with tiny bubbles. This is an indicator that the dough is ready.
Now we can add oil and salt to it, stir and start kneading the dough, adding a little flour. To avoid lumps, it is better to stir all the time. It will be considered ready when it acquires the shape of a “kolobok”, i.e. becomes uniform and elastic.
It turns out a delicious, airy dough that everyone in the household will like.
Liquid base for pan cooking
Everyone loves pizza. The advantage of this type of dough is that it is not baked in the oven, but cooked exclusively in a pan. For him, you need to prepare:
- mayonnaise and sour cream 5 tbsp. l.;
- eggs - 2 pcs.;
- flour - 12 tbsp. l.;
Eggs are beaten in a bowl, mayonnaise and sour cream are added to it. Everything must be thoroughly mixed to get a mass without lumps. Then gradually add flour and mix well again. The result will be a batter, like pancakes.
The pan must be heated, greased with oil, and only then pour a uniform, not thick layer of dough. You get a crust. We put on a slow fire, and lay out the filling.
Suitable toppings for milk dough pizza
Milk pizza dough is very popular. Above we have considered different variants its preparation, using fresh milk as well as dairy products. But what is the best filling to use for a dish?
The classic filling is sausage, sliced tomatoes, as well as cheese or several types of cheese. But there may be more options.
Any sausage for the filling is suitable, both boiled and smoked. You can also add smoked chicken.
Instead of sausage, you can use boiled meat. Most often this chicken breast or beef. The meat is cut into strips or big chunks, depending on preference. It is boiled in salt water so that in the future the pizza does not turn out fresh.
If you are not a fan of meat, then you can replace it with seafood. Highly tasty pizza with shrimp or red fish.
You can also use squid, crab meat, etc. with them.
Mushrooms can also be put in any form. Mostly fried mushrooms. But you can replace them with pickled forest mushrooms, as well as honey mushrooms or any other that are at hand.
Cheeses, as a rule, need to be taken hard grade. These types include Parmesan, Pecorino, etc. Of the soft varieties, Mozzarella is especially popular. Cheese is the basis of pizza. You may not have sausage, meat, mushrooms, or another part of the filling, but cheese is a must. Therefore, the taste of pizza generally depends on the choice of this ingredient.
You can make your own sauce. Although if there is no time, the store is perfect. If you are a fan of spicy, then you can stop at options like Chile. In other cases, the usual classic version will do.
You can make your own sauce from tomato paste adding spices to taste. original sauce obtained by mixing the tomato base with mayonnaise. Unusual taste will give white sauce Pesto or Bechamel.
If you like pickled cucumbers, you can also add them to the filling.
If you prepare everything in advance, cooking pizza will not take much time.
Pizza is a dish Italian cuisine. The original pizza recipe in other countries was replenished with something new, adjusting to customs and preferences. national cuisine one region or another. To make pizza delicious, you need to knead properly. That is the basis of this dish. Milk dough preparation is a universal technology.
Suitable for both sweet and savory baked goods.
Products:
- flour - 2 cups;
- milk - 1 glass;
- egg - 2 pieces;
- oil sl. - 4 tbsp. spoons;
- dry or fresh yeast- 5 grams or 50 grams;
- granulated sugar - 1 teaspoon;
- salt - 1 teaspoon.
- Mix yeast and warmed milk.
- Wait fifteen minutes, add eggs, salt, beat everything.
- Gently pour the sifted flour into the milk in portions, while stirring.
- Mix thoroughly by hand.
- Add soft butter, and mix more.
- Close, put in heat for thirty minutes. After the batch has risen, roll out the pizza base.
The batch is prepared for 1 hour, baked for twenty to twenty-five minutes at 180 degrees.
It cooks faster, suitable for those who do not like baking with yeast.
Products:
- flour - 2 cups;
- milk - 1 glass;
- egg - 2 pieces;
- oil (vegetable or butter) - 3 tbsp. spoons;
- salt - 1 teaspoon.
Mix milk with softened butter. In another large bowl, mix the sifted flour, sugar and salt. In small portions, gently pour in the mixture with milk, then the eggs, while stirring. The milk mixture will combine, resulting in a uniform soft batch. Knead the resulting mass, adding flour, if necessary. You need to knead until it becomes tight, while elastic. Roll into a ball, wrap in a damp cloth for 15 minutes.
The batch is prepared for 30 minutes, baked for twenty to twenty-five minutes at 180 degrees.
Liquid method for the oven
Products:
- pancake flour - 120 grams;
- egg - 1 piece;
- milk - 250 ml;
- salt - 3 grams;
- drain. oil - 50 grams;
- rast. oil - 20 grams.
Mix flour and salt and sift twice. Soften the drain. oil, add and grind. Add egg, stir. Pour in warm milk and stir until smooth.
Pizza is cooked in a pan under the lid for 25 minutes.
Personally made pizza will be cheaper and tastier than store-bought. The importance lies in the correct mixing. Proper thin and gentle. A variety of ingredients and a little imagination will fill the pizza with a unique taste. Someone will consider it a joke, but you should not knead in a negative mood, this can affect its quality and the quality of the product as a whole.
Many, having seen that, doubt whether to undertake it, since the undertaking seems laborious and long. In fact, this is a myth that will be dispelled right now.
Recipe without eggs with photo
Ingredients:
- two glasses of flour;
- two tablespoons of yeast (dry);
- 250 ml of milk;
- a tablespoon of sunflower oil;
- a pinch of salt;
- a tablespoon of sugar.
Step by step cooking instructions:
- Sugar and yeast must be mixed, and then pour 2 tablespoons of milk. It is important that the milk is warm, but not more than 40 degrees Celsius, otherwise there is a risk of yeast death, and, accordingly, a non-fluffy dough.
- While the yeast mixture is rising, salt is added to the milk.
- Next, the risen yeast mass is poured into the milk and everything is mixed.
- The next ingredient you need is flour. You need to pour it in gradually, while stirring with a spoon until the consistency allows it.
- The last thing to add is vegetable oil, after which the dough is kneaded, not sticky to the hands, but at the same time soft enough.
- The finished dough is covered with a towel and cleaned in a warm place for 40 minutes - 1 hour.
- After the specified time has passed and the dough has risen well enough, it needs to be kneaded and rolled out to the diameter and thickness you need.
- Ready! Now you can put the filling on the dough and send it to bake!
Little cooking secrets
1. Flour must be laid in parts, having previously sifted it - this will give the finished product airiness.
2. Olive oil- a win-win option for replacing vegetable. It gives the dough additional elasticity and a special flavor.
3. The dough should be homogeneous and should not tear in any way. If it is rolled out by hand, without using a rolling pin, this will help maintain the airiness of the dough. Stretching the dough from the middle to the edges, we must not forget that it should be slightly thicker on the edge than on the rest of the surface.
4. When choosing yeast, do not forget to check the expiration date. Stale yeast can cause an unpleasant smell, or the dough will not rise at all.
5. The form in which the pizza will be prepared is greased with oil, and in order for the dough to turn out crispy and have golden crust you need to preheat the oven.
6. Before working with the dough, you need to make sure there are no drafts, otherwise the dough may not rise.
So, we can come to the conclusion that it is not difficult to cook yeast and, and the result exceeds all expectations! The smell of fragrant pastries and crispy pizza will not leave indifferent even the most fastidious gourmet.
