The right pizza dough is thin and very elastic. Thin pizza made from unleavened dough

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 culinary 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!

Pizza is an original Italian dish that has spread throughout the world.

Pizza has become so popular because of its ease of preparation and taste. Also, this dish can become a lifesaver for lazy people or for those who are constantly busy. You can and sometimes even have to eat in restaurants and cafes, but most still prefer home-cooked food.

There are a lot of recipes for making pizza. In most cases, yeast dough is used, but it has long been no secret that you can get by with unleavened dough for pizza. In addition, such dough takes much less time than yeast dough.

Unleavened pizza dough, the recipe for which will be offered, has already won the trust of many people.

Ingredients

What is necessary:

• 50 grams of margarine or butter;
• salt to taste;
• 1 egg;
• 300 ml kefir or yogurt;
• 4-5 tbsp. spoons of sugar;
• 400 grams of flour.

Cooking method

Beat the egg well with sugar and salt until everything is dissolved. At the same time, the margarine should already be soft and softened. Add margarine to the egg and beat everything again briefly. You need to add kefir to the entire resulting mass. Mix everything thoroughly and add flour in small portions and knead the dough. The dough should not be too hard. After the dough has been kneaded, it should rest for about 30 minutes.

As a result, you should get 4 or 5 cakes measuring 12-14 cm each. You can make a variety of fillings. Most people look in the refrigerator and everything that is stored there goes into making pizza.

The main products are: onions, cheese, tomatoes, sausage, sausages, herbs, bell peppers, mushrooms and much more. This is where the simplicity of this product lies. The main cooking time is 20-25 minutes.

Unleavened pizza dough doesn’t mean it’s not tasty, it just doesn’t contain leaven in the form of yeast. There are also much fewer calories in this dough than in yeast dough. Calorie content - only 225 kcal.

The secret of good and tasty pizza lies in its base. Pizza dough can be anything: yeast, puff pastry, unleavened, egg, curd - it all depends on your taste. Some people like pizza with a thin, crispy base, while others like it fluffy and thick.

You can make pizza from any dough, as long as it goes well with the filling. At the same time, homemade pizza dough is much tastier than store-bought semi-finished crusts and it is not at all difficult to prepare.

Yeast pizza dough

Pizza with yeast dough cooks quite quickly and turns out very filling and tasty.

You will need: 2 tablespoons of yeast, a glass of warm water, a teaspoon of salt, a pinch of sugar, 3 cups of wheat flour.

Heat a bowl, put the yeast in it and fill it with warm water. Add sugar to them and wait 5-10 minutes until the yeast starts to foam.

Now add salt and 1 cup of flour to the yeast and, stirring thoroughly, add another 1 cup of flour. Place the resulting dough on a table sprinkled with flour and start kneading it, gradually adding the remaining flour to it. Knead for 8-10 minutes until the dough becomes elastic.

Form it into a ball and place it in a bowl greased with vegetable oil. Cover it with a damp towel and leave in a warm place for 40 minutes. When the dough has risen, knead it for another 1-2 minutes and roll it out. This dough will make 1 thick or 2 thin pizzas. Roll out the dough with a rolling pin to a thickness of 5-7 mm and place in the mold. Now you can add any filling.

Puff pastry for pizza

Puff pastry pizza is crispy on the outside, but soft and tender on the inside. Many people prefer this type of pizza, but preparing puff pastry is a rather labor-intensive process.

You will need: 2 cups of flour, 0.5 cups of cold water, 250 g of butter, yolk, citric acid and salt.

Mix all the ingredients except the oil and knead the dough, then put it in a cold place for half an hour. Mix butter with 3 tablespoons of flour, roll out into a square shape and put in a cool place.

Take out the chilled dough, roll it out and put butter in the center. Then fold the edges of the dough over and roll it out, fold it in half and roll it out again. Repeat this procedure as many times as possible, constantly folding and rolling the dough.

Unleavened yeast-free pizza dough

The main advantage of this dough is that it prepares quickly and is better preserved.

You will need: 2 eggs, 2 tablespoons of margarine, a glass of sour cream, a tablespoon of sugar, half a teaspoon of salt, 3 cups of flour.

Pour the flour onto the table in the shape of a mound, make a depression in the center and put margarine, eggs, sour cream, salt, sugar there and knead the dough. Roll it into a ball, cover with a towel and refrigerate for half an hour.

Egg pizza dough

This elastic dough is perfect for making pizza.

You will need: 500 g flour, 4 eggs, 1 tablespoon dry yeast, 4 tablespoons butter, half a glass of warm water, salt.

Pour the flour into a mound and place the eggs, softened butter and yeast diluted in warm water into the depression. Add salt and mix thoroughly until smooth. Knead the dough for about 10 minutes, then cover with a towel and put in a warm place for 1 hour.

Curd dough for pizza

Pizza made with curd dough has a unique, unusual taste that you will definitely like.

You will need: 1 glass of flour, 1 egg, 125 g of low-fat cottage cheese, 3 tablespoons of vegetable oil and a teaspoon of salt.

Mix cottage cheese, egg, salt and olive oil thoroughly with a mixer. Then gradually add the curd mass to the flour, kneading the dough until the dough becomes elastic. Roll out the dough and place on a baking sheet.

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

Recipes for pizza dough - yeast and non-yeast, crumbly and puff pastry, with kefir, sour cream, cottage cheese, etc.

It is difficult to imagine modern cuisine without pizza - a dish that today is both a simple, uncomplicated food and an exquisite delicacy served at the holiday table.

True, many housewives do not dare to cook pizza at home, because they are afraid that they will not be able to make a good dough that will bake evenly, turn out to be both soft and crispy, and will not dry out in the oven and will not become hard after cooling.

The base for pizza is prepared from different types of dough - fresh and fragrant, thin and fluffy, puff and crumbly, yeast and yeast-free. On this page we have collected the most successful recipes for pizza dough - with milk, kefir, sour cream, cottage cheese, butter and mineral water. With their help, you can quickly and easily prepare delicious pizza dough at home.

Best Pizza Dough Recipes

Recipe 1. Crispy pizza dough (yeast-free)

You will need: 2 cups of flour (wheat, or with bran), 200 g of butter, 1 tablespoon of granulated sugar, 2 eggs, 0.5 teaspoon of salt (preferably sea), 2 tablespoons of homemade sour cream (medium fat), 2 tablespoons spoons of vodka or cognac.

Sift the flour into a heap through a sieve onto a large board, making a well in the center. Place softened butter, raw eggs, sour cream into the resulting “well”, pour in alcohol (it is needed to make the dough crispy after baking), add salt and granulated sugar. Quickly knead a homogeneous dough from the indicated ingredients, shape it into a ball and let it rest for half an hour. Traditional yeast-free pizza dough is ready.

Recipe 2. Pizza dough with olive oil (Italian pizza dough)

You will need: 1 teaspoon of salt, 2 cups of flour, 140 ml of warm water, 1 tablespoon of olive oil, 1 teaspoon of dry yeast.

Sift the flour and mix with salt. Pour dry yeast with warm water, mix thoroughly, and when the mixture becomes homogeneous, add flour and knead the dough. You may need more flour during the kneading process. The main thing is that the dough is soft and elastic. Place the oil in a large bowl, brushing the entire surface of the bowl with it, then transfer the dough into it and turn it until it is completely covered with oil. Next, cover the dough with a towel and let it stand warm for 1.5 hours (it should double in volume). Punch down the dough and leave in a warm place for another 1 hour. After this time, the dough for Italian pizza will be ready.

Recipe 3. Yeast dough with butter

You will need: 1 egg, 30 g of fresh (“live”) yeast, 100 ml of milk, 100 g of butter, 1 tablespoon of sugar, 2.5 cups of flour, salt to taste.

Crumble the yeast, place in a deep bowl, pour in slightly warmed milk (38-40º) and stir. Melt the butter in a water bath. In a separate bowl, beat the egg with salt and granulated sugar until white and add to the yeast mixture along with melted butter. Mix the milk mass well, and then gradually add flour into it, sifting, and knead the dough. You can work with it when the dough has stood for 1.5-2 hours in a warm place.

Recipe 4. Pizza dough with sour cream

You will need: 140 g of fresh sour cream (preferably not too fatty), about 3/4 cup of flour, 2 eggs, a pinch of salt and baking soda.

Separately mix bulk (flour, salt and soda) and liquid (eggs and sour cream) ingredients. Then combine these two mixtures. You should get a homogeneous but fairly liquid dough. Pizza from sour cream pizza dough prepared according to this recipe is prepared in two batches: first the crust is baked (but there is no need to brown it), and only after that the filling is laid out on it and everything is baked together until ready.

Recipe 5. Scented pizza dough

You will need: half a glass of milk, 2-3 tablespoons of a mixture of dried Provençal herbs, 0.5 teaspoon of sugar, 3 teaspoons of dry yeast, a pinch of salt and about 250 g of flour.

Sift the flour and mix with aromatic herbs. Heat the milk to a temperature slightly above room temperature, dissolve dry yeast in it, add salt and sugar, leave for 15 minutes, and then gradually add flour with herbs. Knead the resulting mixture thoroughly. Place the resulting dough for half an hour near the radiator (or somewhere closer to the heat source).

Recipe 6. Kefir pizza dough

You will need: 2 eggs, 400 ml kefir, 1 tablespoon vinegar, 0.5 teaspoon baking soda, 1 tablespoon water, 0.5 teaspoon salt, 2.5 cups flour, 0.5 teaspoon sugar.

Extinguish the soda with vinegar mixed with water. Pass the flour through a sieve. Lightly beat the eggs with a fork or whisk, and then mix with salt, kefir and sugar. Stir until smooth. Next, add slaked soda to the resulting mixture, and then gradually add the sifted flour and mix the resulting mass thoroughly - the consistency of the dough should be like thick homemade sour cream (or even a little denser).

Recipe 7. Pizza dough with mineral water

You will need: 400 g of flour, 200 ml of highly carbonated mineral water, 5 g of dry yeast, 3 tablespoons of olive oil, a small pinch of granulated sugar and sea salt.

Mix yeast with sugar and add mineral water at room temperature. After the mixture has sat for 5 minutes, add sea salt, flour and olive oil. Knead the stiff dough, place it in a bowl, cover with a towel and let stand at room temperature for 3-4 hours - only after this time can you make pizza from this type of dough.

Recipe 8. Curd dough for pizza

You will need: 1-2 tablespoons of sugar, 250 grams of low-fat cottage cheese, 1 glass of flour, 0.5 teaspoon of salt, vinegar, 2 eggs, soda on the tip of a knife.

Beat the eggs with salt. Grind the cottage cheese with granulated sugar (adjust the amount of sugar to your taste). Combine the resulting mixtures, add slaked soda and flour. Knead the dough – homogeneous and soft. If it seems runny, you can add a little more flour. You can work with the pizza dough after it has stood in the refrigerator (covered with film) for half an hour. It bakes quickly - in 15 minutes at a temperature of 200º.

Recipe 9. Puff pastry for pizza

You will need: 300 g butter, 2 coffee spoons of vinegar (or lemon juice), 0.5 teaspoon of salt, 1 glass of water, 2 cups of flour, 2 eggs.

Sift the flour onto a board, make a well in the center, add eggs, water, vinegar (lemon juice), salt and stir until a homogeneous mass is obtained. Then shape the dough into a ball, place it on a floured counter, cover with a towel and let it rest for 30 minutes until it becomes elastic and easy to roll out. Mash the butter, add a little flour, stir thoroughly and form it into a flat rectangular plate. Dust the dough with flour and roll it out so that it is thicker in the middle than at the edges. Place the prepared butter in the center of the flatbread, cover it with the edges of the dough and pinch them together. Then sprinkle the dough with flour and carefully, without pressing, roll it into a sheet 1.5 cm thick. Fold this sheet in four, let it rest for 15-20 minutes (preferably in a cold place) and roll it out again to a thickness of 1.5 cm. All this needs to be repeated 4 times: that is, roll out the dough, fold it into quarters and put it in the refrigerator for 15-20 minutes.

Recipe 10. Crumbly pizza dough

You will need: 1 glass of warm water, 20 g of wet yeast (or 1 bag of dry), 1 teaspoon each of salt and sugar, 2 cups of flour, 2 tablespoons of vegetable oil.

Combine yeast with salt and sugar. If you have dry yeast, add a little warm water to this mixture, stir to dissolve the yeast and leave until foamy (5-10 minutes). Add 1 glass of warm water to the yeast, stir, add flour and prepare the dough. Add vegetable oil at the end of the kneading. Knead the dough well and let it stand in a warm place until it rises. This pizza dough recipe will appeal to those who like thin, crumbly and crispy flatbread - this is how it turns out after baking.

As you can see, homemade pizza can be made from different types of dough. For sweet fillings, curd pizza dough is ideal, as well as yeast-free crispy and puff pastry; for savory ones (meat, fish, vegetables) - absolutely any kind.

Try our homemade recipes- with any dough, if you prepare it with your own hands, with good thoughts, with love and care for loved ones, your baking will turn out amazing. The dough loves the warmth of your hands - remember this. Good luck with your test and delicious pizza!