Fluffy pizza recipe. Fluffy pizza dough recipe. The best options. Pizza crust recipe

Real pizza can be made at home, and you can make great pizza dough at home. Homemade pizza dough must meet the main criterion for pizza dough: it must be elastic so that you can stretch it well with your hands and end up with a thin crust. How to make pizza dough correctly? - you ask. Well, let's look at how to prepare pizza dough quickly and correctly. The pizza dough recipe is considered even more important than the pizza topping recipe. Delicious pizza dough is the key to delicious pizza. It is very important that it turns out thin Pizza dough. A thin pizza dough recipe traditionally includes yeast. But you can also make pizza dough without yeast. The recipe for pizza dough without yeast uses traditional yeast-free dough products as a starter. To do this, prepare pizza dough with kefir and pizza dough with milk. Quick and easy pizza dough can be made with dry instant yeast. Even if you don't have much experience working with dough, you can probably make simple pizza dough. After all, to make it you need flour, water, salt, sugar, yeast and butter. Ideally, yeast pizza dough is prepared from a mixture of regular and durum flour, but our regular flour is also suitable. At the same time, many people usually strive to prepare pizza dough quickly. Indeed, quick pizza dough can be prepared in about 20 minutes. We recommend taking your time to get good pizza dough. Just spend 10-15 minutes more. Firstly, to make it work Pizza dough thin, you need to mix it well. This is the whole secret of how to make pizza dough: knead it for about 10 minutes until it becomes elastic and does not tear, so that you, like a real pizzaiolo, can stretch it with your hands to the size of the future pizza. The recipe for Italian pizza dough recommends letting it sit for 20 minutes, during which time the flour will swell and the yeast will begin to sparkle. As a result, your homemade pizza dough will not tear, which is very important for making delicious thin pizza dough. In addition, the dough for Italian pizza must be prepared with the addition of olive oil. If you still have questions, watch how to make pizza dough with photo instructions. Follow the recipe step by step and you will have real pizza dough. The photo recipe will help those who are still on good terms with the dough. And don't be afraid that you will end up with dry pizza dough; real pizza shouldn't be wet. However, some people like their pizza dough to be fluffy and runny. Liquid pizza dough is often prepared with kefir or sour cream, flour is sifted so that it is saturated with oxygen, soda is quenched with vinegar. The result is a fluffy batter that is poured into a baking dish.

The answer to the question of how to cook will be similar. Pizza dough in a bread maker. Everything is even simpler here, since the main thing is to put the dough ingredients in the correct sequence, the machine will do the rest for you.

In the morning, a hot pizza with a cheese crust will delight your husband when he comes out of the shower (you just need to know the recipe for quick pizza dough - and now you, like the most skilled sorceress, are ready to conjure a delicious breakfast!). At lunch, your colleagues will delight in a hearty “Marinara” or a classic “Margherita”, which you will share with everyone working with you in the same office (homemade pizza with thick fluffy dough tastes great after heating in the microwave!). In the evening, the family will appreciate pizza on the most common yeast dough - with a glass of tart red wine, light French comedy and a warm homely atmosphere.

A party for friends, a children's birthday, a business lunch between trainings, a meeting with girlfriends, a picnic in nature - pizza is appropriate everywhere, desired and needed everywhere.

Surely you have your own proven recipe for pizza dough, which you use year after year: it doesn’t let you down, suits you completely and doesn’t force you to go online before every meal preparation to find something suitable. Of course, in this case, you are unlikely to be interested in any other option - and yet... don’t pass by! A new recipe is always a chance to gain useful experience and write down an even more successful way of preparing a familiar dish in your personal cookbook.

Not many people realize that the secret to delicious pizza lies in a successful dough. You can experiment with toppings for a long time, you can replace some components with others, endlessly select the perfect tomato sauce, buy only the best cheeses, but if the base is tasteless, you will never get a delicious pizza.

Let's talk about pizza dough?

The most common yeast dough for thin pizza

A classic of the genre, which in one interpretation or another is presented in all textbooks on Italian cuisine, which is used by chefs in famous restaurants and which is most often resorted to in standard recipes. Pizza is a folk food and simple, and therefore should not be prepared in a technically difficult or problematic manner. What's more, it doesn't include ingredients that are hard to find, cost a lot of money, and can't be bought at the corner store. The basic components of a simple yeast pizza dough are water, yeast, flour, salt and a little vegetable oil. Everything else is from the evil one.

Ingredients:

175 g flour;
125 ml water;
1 tsp. yeast;
1/4 tsp. salt;
1 tbsp. l. vegetable oil.

Dissolve yeast in warm water, add salt and oil. Gradually add flour and knead into a soft, non-sticky, elastic dough. After the dough is ready, do not be lazy to knead it additionally on the table, adding one or two tablespoons of flour: yeast dough loves affection, and the three “bonus” minutes of attention that you give it will only improve the quality of the finished dish.

Cover the bowl with the dough with a towel and place it in a warm place until doubled in size. After this, you can knead the dough and start shaping the pizza.

The most common yeast dough for fluffy pizza

The first secret of a successful pizza with a fluffy base is that the dough for this option is rolled out a little thicker than for a thin one. The second secret is slightly different proportions of flour and water.

Ingredients:

225 ml water;
300 g flour;
1 tsp. yeast;
1/3 tsp. salt;
2 tbsp. l. vegetable oil.

Pour dry yeast with warm water and wait until it starts to “play”. After this, add salt, add vegetable oil (olive is ideal, sunflower is acceptable). Add flour little by little and knead into a smooth, pleasant, non-sticky dough. Leave it in a bowl, covered with a towel, for 1-1.5 hours before rising (the time depends on the room temperature and the quality of the products). After doubling the dough, we cheat and start assembling the pizza.

Pizza dough without yeast

For one reason or another, many housewives are looking for a good recipe for yeast-free pizza dough. Some people do not perceive yeast at all as a healthy food, others this product is contraindicated, and still others simply do not have enough patience and time to wait for the yeast dough to rise. The solution is dough without yeast. Crispy, dry, thin and very tasty.

Ingredients:

2 cups of flour;
0.5 glasses of milk;
1/2 tsp. salt;
1/2 tsp. soda;
2 eggs;
3 tbsp. l. vegetable oil.

Mix flour, salt and soda. In a separate bowl, stir milk, eggs and butter. Pour two-thirds of the flour into the liquid mass, stir with a spoon until it becomes a homogeneous sticky substance. Put the spoon aside, grease your hands with vegetable oil and, gradually adding the remaining flour, begin to knead. Knead the dough for at least 10 minutes - you should get a smooth, shiny, even lump, very pleasant to the touch. Cover the dough with cling film and leave to rest for 15 minutes. After this you can work with the test.

Kefir pizza dough recipe

Kefir dough is loved by those who prefer quick options for making pizza - no need to knead for a long time, no need to wait for rise and proofing. Another significant advantage of kefir dough is the banal disposal of leftovers: it often happens that a glass of kefir remains in the bag, which no one wants to drink anymore. The expiration date is about to expire, and on the way home I bought a new portion of fermented milk products. Just throwing away the leftovers is a no-brainer, so you need to come up with something that will allow you to use them without forcing your family to drink kefir that has been sitting in the refrigerator for several days. The solution is kefir dough for pizza, classic or, for example, such a non-standard one as.

Ingredients:

1 glass of kefir;
2.5 cups flour;
10 ml vegetable oil;
1 egg;
1/3 tsp. salt;
1/3 tsp. soda

Mix flour, salt and soda.

In a separate bowl, mix vegetable oil, kefir and egg.

Gradually add the dry mixture into the liquid mass and stir until a homogeneous sticky dough is obtained. You can’t knead it for a very long time - you will “drive out” all the air, and the dough will turn out “clogged” and hard. After all the ingredients are mixed, with your hands dipped in vegetable oil, pour the dough into a well-greased pan and spread in an even layer. Then you can work with the filling.

Pizza dough with sour cream

Perhaps, among all the non-canonical pizza dough options, this one is the most interesting, tasty and convenient. Quite quickly (10 minutes maximum) and with minimal labor (measured, mixed, received), you have an excellent pizza base ready - tasty, tender, not dry or hard. Great option! Of course, a true pizzaiolo would most likely simply faint if presented with the indistinct mass without yeast, which we call sour cream pizza dough. Let's not irritate him - we'll agree that we'll officially call a culinary masterpiece made with liquid sour cream dough an open pie, and among ourselves we'll continue to call it pizza. Homemade and extremely tasty.

Ingredients:

1/2 cup sour cream;
1 egg;
1/2 tsp. soda;
1/2 tsp. salt;
1/2 cup flour.

Mix sour cream with egg, add salt and soda. Add flour and with a few sharp movements knead into a homogeneous, lumpy dough. Place it in a well-greased pan and level it with a spoon. You can work with the filling.

Pizza dough with cottage cheese

Soft, with a pleasant creamy aftertaste, tender and does not dry out for a long time. This is the dough that should be prepared for two large pizzas at once, because on the second day, and even on the third, it remains tasty and appetizing.

Ingredients:

250 g cottage cheese;
1 egg;
50 g butter;
1/2 tsp. salt;
1/2 tsp. soda;
1.5 cups flour.

Grind the cottage cheese with the egg, add soda, salt and softened butter. Gradually adding flour, knead the soft dough. It may stick slightly to your hands - try to limit yourself to the specified amount of flour so as not to “clog” the dough and make it tough. To distribute the dough on a baking sheet, line it with baking paper, lightly grease it with vegetable oil and place a ball of dough in the middle. With wet hands, stretch the dough in all directions, achieving an even layer. Next you can add the filling.

Yeast puff pastry for pizza

And this is the most labor-intensive of all the pizza dough recipes given. Obviously no one will cook this every day, but sometimes you can treat yourself to wonderful puff pastry made with yeast - it is soft, crispy, tender, and substantial at the same time.

Ingredients:

200 g butter;
3 cups flour;
7 g yeast;
1/2 tsp. salt;
3/4 cup liquid;
1 egg;
3 tsp. Sahara.

Pour warm water into a bowl, add sugar and yeast.

Quickly rub the ice cream butter into the flour on a coarse grater, and mix quickly until crumbs are obtained.

After the yeast begins to “play,” add the egg, stir well and pour into the flour mixture. Stir without fanaticism, add another spoon or two of flour if necessary, gather the dough into a ball and, covering the bowl with cling film, put the dough in the refrigerator for 1.5-2 hours. After this, the dough can be taken out and cut.

Beer pizza dough

Ingredients:

1/2 glass of beer;
125 g butter (half a pack);
1/3 tsp. salt;
1/3 tsp. soda;
1.5-2 cups of flour.

Mix beer with melted butter, add salt and soda. Stir in the flour - you should get a soft, non-sticky dough, very pleasant and tender. Roll it into a thin layer or stretch it with your hands and fill it with filling.

Pizza made from ready-made dough

An option for the lazy, busy, in a hurry and who hate “playing” with dough, but who love to eat deliciously, is pizza with store-bought puff pastry, unleavened or yeast. Defrost, place on a baking sheet, spread the filling and put in the oven - that’s it. It cannot be said that with such manipulations you will get a culinary masterpiece, however, the fact that dinner will be much tastier than a store-bought semi-finished product can be said with complete confidence.

5 tips for making delicious pizza dough:

1. It seems to many that the unfortunate half spoon of salt in the dough is not felt or felt at all, so you can simply forget about them. Blasphemous mistake! Salt balances the taste of the dough, enhances what is worth strengthening, so in no case should you expect that the saltiness of the finished dish will be leveled out with the help of the filling and ignore adding salt to the dough.

1. Having filled your hand and trained, move on to aerobatics - do not roll out the dough with a rolling pin, but gently stretch it with your hands. The display of pizzaiolos preparing your treats by beautifully tossing the dough into the air is not only part of the cooking show. This is also a completely justified way to prepare the perfect pizza: it does not tear the delicate yeast fibers and ensures a soft and pleasant dough structure.

1. A common mistake that the generous Slavic soul makes when preparing pizza is adding a thick, thick layer of topping. We conscientiously forget that we are not preparing an open pie, but pizza, and strive to add more toppings, believing that since we are cooking for ourselves, there is no need to be greedy. However, the reality turns out to be different - and the pizza doesn’t turn out exactly as it should. Ideal option: both the filling and the amazingly tasty base should be felt in the finished dish. Don’t forget about this the next time you place meat, tomatoes, olives, mushrooms, cheese and other delicacies on the dough.

1. Bake pizza only at high temperatures - a real Italian delicacy is cooked in a wood-burning oven, which provides dry and very good heat. To get closer to a similar picture at home, set the temperature regulator in your oven to at least 220 degrees.

1. For the same reason as described above, you should place the dough not on a cold metal sheet, but on a well-heated surface. To do this, keep the baking sheet in the preheated oven for about 10 minutes, and only then transfer the dough onto it.

Good luck with your experiments and delicious pizza!

Delicious pizza is always a good option for a meal for a feast, especially in a situation where guests are on the doorstep. It is important that the dough is thin, but soft, like in Italian pizzerias. The ideal recipe for thin pizza dough consists of a minimum amount of ingredients, the crust is prepared in a matter of minutes, and the filling can be very varied.

Yeast-free recipe with milk

• Time: 15 minutes.
• Number of servings: 10.
• Difficulty: easy.

A quick thin pizza recipe that's ready in just 15 minutes. Olive oil is traditionally used for preparation.

Ingredients:

• flour – 700 g;
• milk – 200 ml;
• olive oil – 40 ml;
• salt - a large pinch.

Cooking method:

1. Make a mound of flour, stir in olive oil.
2. Mix milk with salt, gradually add to flour.
3. Knead a homogeneous elastic dough; it should be soft and not stick to your hands.
4. Form a thin pizza base and place the toppings on top.

Thin pizza dough with dry yeast

• Time: 2 hours.
• Number of servings: 8.
• Difficulty: medium.

A small amount of dry yeast in the dough will ensure minimal rise, while the cake will be soft, easy to bite and cut with a knife. It is better to dissolve yeast in warm water.

Ingredients:

• flour – 400 g;
• water – 200 ml;
• olive oil – 60 ml;
• sugar – 10 g;
• salt – 5 g;
• dry yeast – 5 g.

Cooking method:

1. First, place the dough: pour warm water into the bottom of a small bowl, add sugar, salt, yeast and one tablespoon of flour.
2. After 10-15 minutes, the yeast should ferment and a characteristic foam will appear.
3. Pour the remaining flour into a larger bowl, add salt, olive oil, pour in the dough and knead the dough.
4. Form a ball, grease it with oil, wrap it in cling film and leave it in a warm place for an hour or until it triples in size, then you can begin to form a thin pizza.
5. It is recommended to bake the cake at 250°C.

On kefir

• Time: 2 hours.
• Number of servings: 8.
• Difficulty: medium.

The density of the cake depends on the fat content of kefir. The higher the fat content, the denser the dough will be. This recipe uses a light fermented milk product with a fat content of only 1%.

Ingredients:

• flour – 500 g;
• kefir – 240 ml;
• butter – 100 g;
• baking powder – 5 g;
• salt - a pinch.

Cooking method:

1. Sift the flour through a fine sieve.
2. Cut the cold butter into cubes with a sharp knife and let it thaw a little at room temperature.
3. Add the butter to the flour and mix the ingredients using a mixer.
4. Mix kefir with salt and baking powder.
5. Pour the kefir mixture into the flour and butter and start kneading the dough with a spoon.
6. Transfer the dough to a table sprinkled with flour, knead the dough well, it should be tight and elastic.
7. Form into a ball, return to the bowl, cover with a kitchen towel, put on the refrigerator shelf for an hour, the chilled dough will roll out better.
8. Then transfer the workpiece again to the table with flour, roll out the layer, coat it with yolk if desired and lay out the filling for a thin pizza.

Recipe like in a pizzeria

• Time: 30 minutes.
• Number of servings: 6.
• Difficulty: easy.

A simple recipe for thin pizza dough will not take much time to prepare, but it is important to let the dough cool well. Roll out the cake as thin as possible, hoping that it will rise during baking.

Ingredients:

• flour – 330 g;
• water – 170 ml;
• vegetable oil – 10 ml;
• salt – 5 g;
• dry active yeast – 1 g.

Cooking method:

1. Sift the flour, make a funnel, add the yeast.
2. Add oil and water in small portions, fold the edges of the flour into the center, the dough should form a lump, add salt.
3. Knead for about 10 minutes.
4. Roll into a ball, place in a clean, airtight container with a lid, and place on the refrigerator shelf.
5. When forming the crust, it is better not to roll out this thin pizza dough, but to stretch it.
6. It is recommended to use the preparation within 24 hours.

Video

Recently, pizza has firmly entered the diet of the inhabitants of our country. If at first many people visited pizzerias to get their favorite dish, now the home-cooked option is widespread.

The dough for the product can be thin or flaky, it all depends on personal preference. In this article, we will analyze in detail fluffy pizza dough, which can be made at home in several ways.

This method is considered classic, so the finished product will be as tasty as that of a professional chef.

Components:

• dry yeast – 6 grams;
• 200 milliliters of ordinary drinking water;
• 35 milliliters olive oil;
• 5 grams of sugar;
• 350 grams of wheat flour;
• salt to taste.

Cooking time: 140 minutes, including the time it takes for the dough to arrive.

Calorie content – ​​about 250 kcal. per 100 grams of product.

Preparation procedure:

Fluffy pizza dough without yeast

Many housewives prefer not to mess with yeast, but even without it you can get a lush basis for future joy for yourself and your household.

Ingredients:

• wheat flour – 0.2 kilograms;
• sour cream with a fat content of at least 20% - 45 grams;
• 3 chicken eggs;
• full-fat mayonnaise (67% is usually used) – 45 grams;
• salt to taste.

Cooking time will be approximately 15-20 minutes.

Calorie content - about 300 kilocalories per 0.1 kg of product.

How to cook:

• In a pre-prepared deep dish (usually a bowl), break the eggs and beat them. Add salt at this stage;
• Now it's time for sour cream and mayonnaise. It doesn't matter what order you place them in the bowl;
• Flour is added in small portions. After each addition, the contents of the container are thoroughly mixed;
• After receiving a ball of soft and fluffy dough, roll it out and proceed to the next operation.

How to make fluffy pizza dough with kefir

Let's imagine another proven way to get fluffy and tasty pizza dough, now using kefir. The ingredients are extremely simple, so they can easily be found in the refrigerator of a good housewife.

Product set:

• wheat flour – 0.6 kilograms;
• 400 milliliters of kefir;
• 100 grams of vegetable oil (Italians use olive oil, we most often have sunflower oil at our disposal);
• 4 grams of baking powder or baking soda;
• salt to taste.

Cooking time – 20 minutes.

Calorie content – ​​280 kilocalories per 100 g.

Preparation procedure:

• Pour kefir into a prepared deep container and add baking powder (soda) and salt;
• pour in vegetable oil and, stirring, obtain a homogeneous composition;
• the flour is poured in gradually, without stopping the kneading process;
• Knead the dough thoroughly, preferably by hand. Roll the resulting thick, homogeneous mass into a ball;
• Place the almost finished pizza ingredient on a floured table and knead it. The indicator of readiness is the moment when hands remain clean after contact with the dough.

Recipe for delicious pizza with fluffy dough

When the base is ready, it's time to fill the pizza. There are many options for this stage; every housewife can easily choose the recipe that suits her best. Let us present to your attention one of the ways to get a very tasty homemade pizza with fluffy dough.

Ingredients:

• servelat sausage – 0.1 kilograms;
• 200 grams of boiled chicken fillet;
• small onion;
• 200 grams of cheese;
• ketchup or tomato paste – about 100 grams;
• a standard can of canned pineapple from the store (usually about 500 grams of pure pineapple, the rest is liquid);
• one or two tablespoons of vegetable oil.

Preparation time: 30 minutes excluding dough time.

Calorie content - about 150 kcal per 100 grams excluding dough.

Cooking method:

• Using a coarse grater, grate the previously prepared cheese;
• chop sausage, fillet, onion, pineapple into small cubes;
• turn on the oven to heat, preferably from above and below, if possible. We set it to 250 degrees;
• Roll out the dough prepared according to one of the recipes presented above to the size of the baking sheet and place it on it. Before this, grease the bottom with vegetable oil;
• grease the resulting surface tightly with tomato and spread the shredded filling evenly over the entire area;
• make the top layer from grated cheese;
• place the pan in the oven for 15 minutes.

To really please the result, you need to know a few secrets of professional chefs. Here they are:

• fluffy dough is guaranteed only when using yeast. Italian pizza makers, for example, don’t use kefir at all;
• kefir is our invention, which allows you to quickly prepare fluffy dough. However, it requires skill to cook, so it is best not used by a beginner;
• Whatever the quality of flour, it must always be sifted before use. This is what they do in pizzerias; it’s better not to be lazy in this regard at home.

Bon appetit!

Another recipe for fluffy dough is in the next video.

There are hundreds of different pizza recipes. Moreover, they differ from each other not only in the filling. The basis for any pizza, as you know, is the dough. The opinion that it must necessarily be subtle is fundamentally wrong. Very often, many catering establishments prepare fluffy pizza dough. In a home kitchen, it can be made in different ways.

Any experienced housewife can confirm that the most fluffy pizza dough - yeast. True, it will take at least two hours to prepare it. But the result is worth it.

In addition, you will need the following required ingredients:

• 0.5 kilograms of flour;
• 25 grams of pressed yeast;
• 10 grams of salt;
• 300 milliliters of warm drinking water;
• 20-25 grams of sugar;
• 50 grams of olive oil.

You need to prepare this dough in stages:

1. Take two clean bowls. Dissolve sugar in one and add yeast to it. Pour all the salt into another.
2. Pour the flour into a deep container.
3. Add both compositions to it and add oil together with them.
4. Continue mixing until the dough becomes sufficiently dense and does not lag behind your hands.
5. Place the semi-finished product in a clean and deep enough bowl, treated from the inside with vegetable oil. This will allow the mass not to stick to the walls of the dish.
6. Place the container in a warm place for an hour and a half. During this time, the mass will have time to rise well.

The result is a soft and very fluffy pizza dough. All you have to do is knead it a couple of times and then roll it out into a layer.

Kefir recipe

At home, sometimes you have to use the products that are on hand. For example, kefir dough will be no less fluffy and soft. There are several options here.

The best of them is the one that uses the following composition:

• 300-320 grams of flour;
• 5 grams of baking soda;
• 2 eggs;
• 250 milliliters of kefir;
• 8-10 grams of sugar;
• 6 grams of table salt;
• 15-17 grams of olive oil.

Step-by-step instructions for preparing the dough:

1. Beat the eggs and salt thoroughly with a whisk.
2. Heat the kefir a little (for example, put it in the microwave), and then dissolve all the sugar in it. Add pre-beaten eggs, butter and mix.
3. Combine flour with soda.
4. Add it in small portions to the liquid ingredients. It is better to stir first with a spoon, and then with your hands.
5. Place a lump of the finished dough in a clean pan, cover it with a towel and place it in any warm place for about half an hour.

After ripening, the semi-finished product will be completely ready for further processing.

No added yeast

There is another excellent option for those who love pizza, but don't like to bother with yeast.

In this case, to prepare the base you can take:

• 1.5 cups flour;
• 375 grams of whole milk;
• 1 egg;
• 5 grams of baking powder;
• a pinch of table salt;
• 35 grams of olive oil.

Making a fluffy dough from these ingredients will not be at all difficult.

You just need:

1. Add salt, baking powder to the sifted flour and mix it all thoroughly. Pour it onto the table in a heap and make a small depression in the middle with your hand.
2. In a separate container, whisk the egg. Then add butter and milk to it. The mass should be fairly homogeneous.
3. Pour it into the recess made in the bulk ingredients.
4. Knead the dough with your hands. This will be easy to do, since the mass itself will be soft and pliable.

This is how you get amazing fluffy pizza dough without much effort without yeast. Even a novice housewife can repeat this recipe.

Quick fluffy dough for homemade pizza

Modern housewives often have limited time for cooking. What should you do if your household asks you to make pizza for dinner? The main thing is not to despair. There is a very simple recipe with which you can quickly prepare a fluffy pizza base.

In this case you will need:

• 200 grams of flour;
• 3 eggs;
• 45 grams of fat sour cream and the same amount of mayonnaise (preferably 67%);
• table salt.

It takes no more than 20 minutes.

To quickly make homemade pizza dough, necessary:

1. Beat raw eggs in a deep bowl with a whisk. At this stage, you can immediately add salt.
2. Add mayonnaise and sour cream to the eggs. Moreover, the order in which these products are introduced does not matter.
3. Add flour in small doses.

After intensive mixing, a dough piece is obtained in the form of a fluffy ball. It can be used immediately for its intended purpose without pre-ripening.

With dry yeast

No one will argue that yeast dough is best suited for making pizza. The thin and soft layer bakes perfectly and, rising slightly, holds the filling well on the surface. But sometimes there is no live yeast on hand at the right time. In this case, they can easily be replaced with dry yeast. Take, for example, the option where whole milk is used as the liquid base.

To prepare fluffy pizza dough, you will need:

• 320 grams of flour;
• 25 grams of sugar;
• 250 milliliters of whole milk;
• 16-20 grams of dry yeast;
• 17 grams of sunflower oil.

Cooking method:

1. Pour the yeast into a glass along with sugar. Add a couple of spoons of warm milk to them and mix.
2. Dissolve salt in the remaining milk.
3. As soon as the yeast starts to “work”, it needs to be poured into the milk and mixed thoroughly.
4. Add flour in small portions.
5. Add oil. The mixing process usually begins with a spoon and ends with your hands.
6. Roll the dough into a ball, cover it with a napkin and let it ripen for 45-60 minutes.

The finished dough turns out very fluffy. It rolls out easily and shapes perfectly.

How to cook with soda

Even a novice cook knows that baking soda is the simplest leavening agent. If you add it to the dough, then in an acidic environment it decomposes, releasing carbon dioxide. It is this that makes the mass soft and porous. As a result, the dough is soft and fluffy.

There is a wonderful recipe for which you need to prepare in advance:

• 800 grams of flour;
• 100 grams of sour cream;
• table salt;
• 150 grams of margarine;
• 2 eggs;
• a little sugar;
• 5 grams of baking soda.

How to make good homemade pizza dough from all this:

1. Quench soda in sour cream.
2. Melt the margarine separately.
3. Let the products sit for a while. The margarine should cool, and the soda will gradually begin to “work.”
4. Whisk the eggs. Add chilled margarine, sugar, soda with sour cream and salt to them.
5. Gradually, adding one spoon at a time, add all the flour. Knead the dough thoroughly. It should be elastic and not tight.

This dough rolls out very easily. If there is too much of it, the leftovers can be wrapped in film and put in the freezer.

Soft pizza dough, just like in a pizzeria

Some people believe that only a professional can prepare the right dough for the famous Italian pizza. This is not entirely true. There is a very simple recipe for fluffy dough, which produces a thin and soft base, similar to what is used in a real pizzeria.

To work you need:

• 500 grams of flour;
• 5-6 grams of dry yeast;
• 10 grams of table salt;
• one and a half glasses of water;
• 50 grams of sunflower oil.

The process consists of two main stages:

1. First, the yeast must be mixed with flour, and then all the other ingredients must be added one by one. Knead into a soft, elastic dough that will not stick to your hands.
2. Wrap it in cling film and place in a warm place for 30-60 minutes.

After this, the ripened dough will only have to be rolled out into a thin layer. After baking, the base will be soft, tender and will go well with almost any filling.