Recipe for pizza dough like a pizza. Robimo dough for pizza like a pizzeria. What about the sauce

Today’s pizza is not “a dish for the poor,” as it was customary to honor a rich fate in Italy, but a most delicious Christmas dish. Well, admit it, we have great popularity among young people. People love pizza in any variation, and especially - with pizza. You can cook dough for pizza like at a pizzeria at home. Moreover, it is not necessary for the mother of superb bakers. I will teach you how to prepare you for a chic dry-dry dryness, it takes less than 1 year to mix it up. Otzhe, let's do it.

The warehouse of products for the correct dough for pizza is distinguished by its particular simplicity. Boroshno, water, drіzhdzhі, sіlka kіlka "krapel" good soniashnikovoї or olive olії (vicory is another option).

In a bowl with warm water (no more than 38 ° C), yeasts “open up”. It doesn't matter how victorious you are: dry, swedish or lively drіzhdzhі z kulinarії.

The pribilka is mixed up to a rare sour cream.

The bowl is covered with a water towel and breaks in the warmth of the place for 10 strands.

If it is necessary to add a part of the borosh in the surplus, which is lost, sill.

A tablespoon of olive oil.

After that, it is necessary to miss, transforming a soft gingerbread man on the bow. Єmnіst іz kolobok virushaє heat for 45 hvilin. Don't forget to cover the bowl with a towel.

If the pastry for the pizza is more than enough for the meal, it can be used for processing. From a piece of dough, scho viyshov, we prepare two great pies like a pizzeria.

Shvidka drizhdzhove roared softly on a sawn borosh table with a rocking chair or stretched with hands.

Why should the shortbreads be placed on a flat surface powdered with flour | boroshnoy | Abo deco shape and add tomato sauce, cheese, tomato calves, olives, or be some other ingredients at your discretion.

Such a pizza is prepared for 10 minutes at a roasting oven up to 250 ° C.

Correctly povіtryane dough for pіtsy (like pіtsery) can't have milk in your warehouse, kefir and eggs. Tse important rule obov'yazkovo necessitate dorimuvatisya!

Varto signify that pizzerias in Italy can be seen so often, like pigeons. And the pigeons near this country are millions. To eat pizza in Italy without having to go far. Dosit turn your head and joke wrote Pizzeria. At Minsk, it’s not easy to get a pizza, obviously, it’s not easy, but it doesn’t matter either. Only the axis of grass, prepared with your own hands and with your soul, nothing grows, it’s more, it’s easy to work the chicken. Master-class of cooking, perhaps, the most familiar Italian cuisine was given to us by chef Roman Shusta in the kitchen of the Gourmet garnish school.

For help in helping with the culinary school Gourmet and mortgage Royal Oak Pub.

Dovidka Relax.by
Oh already cі kulinarnі superchki! They did not miss the stench of the pizza. Basically, super girls hang out in the middle of the river. And the axis of the fact that the bird comes from Naples has already been brought to light. Before that, Neapoli has the oldest pizzeria - Antica Pizzeria Port'Alba (Antica Pizzeria port of Alba). It is important that it was entered in 1830, wanting the numbers above the entrance to it to show 1738 rec. The most famous and widest pizza of Naples is “Margarita”.

Roman Shusta

We made Margarita itself by chef-cook of one of the Minsk restaurants Roman Shust. Before the speech, he himself knows that he cooked the chicken more than once in life, for himself and his loved ones. Tse, one might say, is a culinary experiment for the new, and even more so for a wide audience. On the right, in what is on the restaurant menu, create your culinary strata Roman, there is no pizza. Varto indicates that the experiment was a success.

Dovidka Relax.by
Yak do not try, prepare the Margarita recipe, do not go into it. Її served exclusively at Pizzeria Port'Alba. Maystri pіtsi (they are called pіtsaiolo) mayzhe holy people. “Margarita” stench is prepared only at a special oven and exclusively on wood. Your dish, baked in a special oven, sipped with mozzarella (mozzarelladi bufala), with the addition of oval tomatoes and seasoned with Mediterranean basil, is more for all the praise. Don't be so hard on yourself, your Margarita will only look alike.

Pizza Margarita"

We need:

For test:
boroshno (from hard varieties of wheat) - 90 grams;
driedji (dry) - 1 gram;
olive oil - a tablespoon;
sіl - drіbka;
water - 50 grams.

For filling:
tomato - 400 grams;
sіl - drіbka;
pepper - for relish;
basil - 1 bunch;
mozzarella - 200 grams.

Cooking method:

• 01 The secret of a good pizza, be it homemade or classic, make it like a test. For pizza, we prepared classic dough with boroshna of durum varieties of wheat, yeast, olive oil, salt and water. The mustache of the ingredients is necessary to mix with each other. Before the speech, we took the proportions for a bag of dough in 130 g, from the new weide 1 small pizza. Grading of ingredients can be increased.

• 02 Thoroughly mixed manually and roared with a thin ball (as a rule, up to a centimeter-thick breadth).

• 03 For the filling, you need to prepare tomato sauce. For this tomato, silt, pepper, beat in a blender to a homogeneous mass.
• 04 Put the tomato sum on the dough, grate it with syrup and put the basil.

• 05 The oven is heated to the maximum, approximately 225 degrees and we put the pizza on 10-12 chills. What time will be enough.

Classical pizza - the one that boils near the pompeian wood-fired oven, the heat from them rises from the crypt of the oven and falls on the pizza. Get ready for it too quickly - it is necessary only a sprat of whilin. The finest spirits have more than 10 strands per troch.

Ready "Margarita" can be embellished with greenery and sprinkled with olive oil. To the point, they respected that the pizza as a symbol of Italy is the culinary ensign of the country. The white color of the pizza is mozzarella sir, a young Italian sir from the Campania region. Chervony - tomato sauce or stigli red tomatoes. Zeleny - basil, the main culinary herb of Italy.

"Margarita" - the first pizza and the simplest. Earlier, in different lands, they began to add their ingredients to the point of strain. To prepare pizza with mushrooms, we need to spread mushrooms on a ball of tomato sauce, and then we will sip mozzarella cheese.

Thin dough for pizza - recipe without yeast

We need:

water - 100 ml;
olive oil - 4 tablespoons;
borosno - 1.5 bottles;
rozpushuvach - 1 teaspoon;
sil - half a teaspoon.

Cooking method:

• 01 Boroshno ask and zamishuemo z fluffy.
• 02 At the hіrochtsі z boroshna is robbed and oil is poured in (olive, or you can replace it with soniashnikovoy) and water.
• 03 Quietly mixed up. Vimishuvati yogo to bring with your hands here khvilin 6. Let's sweat a bag and fill it in the cold for khvilin 30.
• 04 Let's sweat it out after the rosemary deck and put the stuffing on the base.
• 05 Ready in the oven, heating up to 200-250 degrees. The pizza will be ready for 10–20 khvilin.

Fillings: pizza with cheese

Option 1.

We need:

dough for pizza - 1 bag;
siri: gouda, edamer, "Tilsiter", "Home" - 200 grams;
roslinna oliya.

Cooking method:

• 01 Tіsto rozgortaєmo i vkladaєmo on deco, smeared with oil.
• 02 Sir is narrated by husbands and evenly spread on cakes.
• 03 Drizzled with oil and placed in the oven for 15 quills
  on khvilin 10-15.

Option 2.

We need:

dough for pizza - 250 grams;
cheese mozzarella - 150 grams;
sir іz pіsnjavoyu - 50 grams;
cheese parmesan - 50 grams;
feta cheese - 50 grams;
sour cream - 40 grams.

Cooking method:

• 01 Mozzarella and parmesan are rubbed on the grated.
• 02 Sir іz pіsnjavoyu that feta is cut into cubes.
• 03 It is warmly spread on the table and the beast is smeared with sour cream. Potim equally vikladaemo syri.
• 04 Pіtsu zapіkaєmo at the spirits khvilin 20.

Recipe for pizza with ovens and shank

We need:

shank - 400 grams;
ovens - 300 grams;
tomatoes - 300 grams;
solid sir - 100 grams;
hourglass - 2 cloves;

white wine;
basil;
strength;
greenery;
oil for lubrication.

Cooking method:

• 01 Pecheritsa thinly cut, put into a frying pan, smeared with olive oil.
• 02 Add 1 clove to the pan and add wine, salt to the pan. Curve the krishko and give 15-20 quills.
• 03 The second clove of the teapot is spiced and brushed on the other frying pan with olive oil. There we put the trimmed tomatoes and quenched 10 quills. Add basil and put ostigati sauce.
• 04 The basis for the pizza is smeared with tomato sauce, thinly sliced ​​shank and mushrooms, sip everything with cheese.
• 05 We put the oven on 20 chills at a temperature of up to 200 degrees.

Pizza with pecheritsy in sour cream sauce

We need:

dough - 250 grams;
ovens - 300 grams;
sour cream - 250 grams;
eggs - 2 pieces;

sir tertiy - 5 tablespoons;
black pepper;
top oil;
sil.

Cooking method:

• 01 Mushrooms are washed, dried and cut into slices. We add a sprat of pieces, put it on a frying pan and simmer it in a pinch of oil.
• 02 Eggs are beaten to a light stump, salt and pepper. Before them, add sour cream in spoonfuls, continuing to beat. At the egg mass, 4 tbsp. l. sire.
• 03 Quietly flattened into a layer of 7-10 mm zavtovki. We lay the basis on the sheet, on it - the stuffing with mushrooms and fill everything with egg and sour cream sum. Let's sweat with sir, which we've run out of, and decorate with plates of mushrooms.
• 04 Weep 20 breaths in the oven at 220 degrees.

Pizza Sauce Recipes

The most suitable for pizza sauce: tomato, mushroom, white and Neapolitan. To salty pіtsi pіdіyde chasnikovy or sour cream. Sour cream or mayonnaise sauce is a good addition to the taste of pizza with cowbass, fish and vegetables. And the soy sauce sounds like it is served before the pizza with rice and mushrooms.

white sauce

We need:

meat broth - 1 liter;
borosno - 50 grams;
Vershkov butter -60 g.

Cooking method:

• 01 Borosho zmіshuєmo with a small amount of broth and butter. Step by step we introduce the broth, which is overflowing.
• 02 Varimo sauce 45-50 chills at low boil, stirring often. Periodically remove pinu and fat. Strain the finished sauce.

Cooking method:

• 01 Peas are passed through a meat grinder and mixed with sour cream. Trohi podіgіvaєmo.
• 02 Dilute borosno in a small amount of warm water, then pour 1 bottle of water into the sauce. Stezhimo, so that there is no breast. Everything is mixed up and brought to a boil.



Fact sheet about today's pizza
in different countries

The stuffing in the pizza changes in the staleness of the culinary similarities to that country.

• The United States has 70,000 pizzerias, and the stink smells. In a second, this nation makes over 350 pieces of pizza. The food manufacturing industry will take 30 billion dollars for a long time. Before speech, the widest pizza in America is pepperoni: with salami and cheese. For the popularity of the country, only hamburgers are given away. The least demanded in America is pizza with anchovies.
• The Japanese give priority to such fillings, like vugor and squid.
• In Russia, they usually buy pizza with pink salmon, cibulia, cheese, bacon and tomatoes.
• In Brazil, love with green peas.
• Australians love pineapple and shrimp, which is why they often have pizza with these fillings.
• France loves to add bacon and sour cream sauce to pizza, and aristocratic English people like tuna and corn.
• In all countries, most of the time, pizza is celebrated on Independence Day, New Year and Halloween, as well as on the days of the finals of sports events.

Photographer: Irina Zabirashko, google.com

Irina Kamshilina

Prepare for someone richly accept, lower for yourself))

Zmist

Delicious pizza is always a distant option for laying down, especially in the situation, if the guests are on the threshold. It is important that it was thin, soft, like in Italian pizzerias. The ideal recipe for a thin pastry for pizza is made up of the minimum number of ingredients, the cake is prepared for thinness, and the filling can be quite different.

Yeast-free recipe with milk

• Hour: 15 hvilin.
• Number of servings: 10.
• Folding is easy.

Shvidky recipe for thin pizza, which can be prepared for less than 15 pounds. For the preparation, sound the vicorist olive oil.

Ingredients:

• borosno - 700 g;
• milk - 200 ml;
• olive oil - 40 ml;
• sil - a big pinch.

Cooking method:

1. Raise a gіrku s|іz| flour | boroshna |, mix in olive oil.
2. Mix the milk with sill, step by step enter at the borough.
3. Zamisit is uniformly elastic and thick, it can be soft, do not stick to your hands.
4. Form a thin base of the pizza, put the stuffing on the beast.

Thin dough for pizza on dry yeast

• Hour: 2:00.
• Number of servings: 8.
• Folding: medium.

There is a small amount of dry yeasts at the dough to ensure a minimum drying time, with which the cake will be soft, easy to taste and cut with a knife. It is better to open the drіzhdzhі near warm water.

Ingredients:

• borosno - 400 g;
• water - 200 ml;
• olive oil - 60 ml;
• zukor - 10 g;
• sil - 5 g;
• dry yeast - 5 g.

Cooking method:

1. For the cob, put a sourdough: pour warm water into the bottom of a small bowl, add zukor, sil, yeast, and one tablespoon of borosna.
2. After 10-15 hvilin drіzhdzhі due to ferment, a characteristic pіna appears.
3. In a bowl of a larger rosemary, oversip it boroughly, what is left out, add strength, olive oil, pour in the dough and knead it thickly.
4. Form a bag, smear it with oil, wrap it around a grub and put it in a warm place for a year, or until it gets bigger, after which you can proceed to forming a thin pizza.
5. It is recommended to boil the cake at 250°C.

On kefir

• Hour: 2:00.
• Number of servings: 8.
• Folding: medium.

According to the fat content of kefir, deposit the thickness of the cake. The more fat, the more it will be thicker. For this recipe, there is a light sour-milk product made from a mass fraction of fat of less than 1%.

Ingredients:

• borosno - 500 g;
• kefir - 240 ml;
• Vershkov oil - 100 g;
• rozpushuvach - 5 g;
• sіl - pinch.

Cooking method:

1. Sift boroughly through a fine sieve.
2. Cut the butter colder with a hot knife into cubes, let the trochs disintegrate at room temperature.
3. Add the oil to the barrow, mix the components with the help of a mixer.
4. Kefіr zmіshayte іz sіllu ta rozpushuvachem.
5. Pour the sumish kefir into a bowl with butter, choke the dough with a spoon.
6. Transfer the workpiece to a steel, sticking with a boar, good vimіsіt іsto, it can be tight and elastic.
7. Form a bag, turn the bowl around, cover it with a kitchen towel, put a refrigerator for the police for a year, cool it down more quickly.
8. After that, I will re-transfer the workpiece on a steel with a borosh, cut a layer, coat it with a yellow zhovt and lay the filling for a thin pizza.

Recipe for a yak at a pizzeria

• Hour: 30 minutes.
• Number of servings: 6.
• Folding is easy.

A simple recipe for dough for thin pizza does not take a lot of time to prepare, but it is important to give the preparations a good okholone. Korzh rozkotity yaknaitonshe, rozrakhovuyuchi on those who are drunk during the brewing.

Which of the culinary specialists does not dream of growing in the minds of the home the Italian pizza?

However, don't be afraid to come out. The main reason for failures is wrong, even if it is 90% success, or failures in any case.

Today I want to propagate you a recipe for a thin yeast dough for pizza. It will come out frail and at once lower, even more similar to those who shy away from the smaller pieseries.

One of the best things for pizza is those who are prepared for a very short time - 10-15 minutes you can work out your zamis and calmly take care of your right (well, stuffing for pizza), as long as it lasts 40 minutes - 1 year of walking.

Another plus is the simple ingredients, which you can find in the kitchen of your skin, respect your masters.

Well, if you’ve come to the third place, you can work it out in the evening and leave it for nothing in the refrigerator - you can start cooking.

To prepare a thin yeast dough for pizza, we need:

• 1 bottle (230-250 ml) - water;
• 1 teaspoon - dried;
• 1 teaspoon - salt;
• 2.5 - 3 flasks - borosna;
• 2-3 tbsp. spoons - refined sonyashnikova olive (can be olive).

Recipe for thin yeast dough for pizza

At the bowl, pour in lightly water (you can use it like this, so that you can stir it up dry, well, it’s not too hot, so you don’t beat it in. Ideally - if you try with your finger, but it’s not hot for you).

Add a teaspoon of dry yeast to the water (approximately 3-4 g). Here, there is a little bit of flour. All the good is mixed and left in a warm place for 5-10 hvilin - yeast is due to roam.

After that, let's add to sumish oil, strength and giblets, let's go borosho. There are about 2.5 flasks of boroshna on a thin drіzhdzhov for pіtsi ide (that borochno water is absolutely required to win with a flask of one and the same obsyagu).

Dough for Italian pizza can be smooth, uniform, easy to knead with hands, not sticky to them.

Ready to be tightly curved with a towel and put in a warm place for 1 year, or maybe a troch less - you need to be guided by the test itself.

If it’s gone too fast, then it’s time to divide it into 3 parts - workpieces will come out into 3 pieces. You can cook the pizza right away, or you can eat the dough in the refrigerator for some more - so roar at the home pizzerias and the very same thing is considered ideal for cooking pizza.

Next, heat the oven up to the maximum temperature. Quite for pizza, it’s too thin - the comradeship can be close to three millimeters.

We put yogo on a sheet for vypikannya, bagan laying with baking paper, foil, well, for the last vapadok, just cover with oil.

Namazuєmo zazdalegіd prepared with tomato sauce for pіtsi (or be it something else to relish), put the stuffing in love, sip on the sir and oregano. Weep the pizza at a maximum temperature of approximately 5-7 minutes.

I don’t have the best oven in the world at once - gas with uneven heating.

At the very bottom, there is a sheet of sillu, so that even the temperature rises evenly, even more, because. heating only from the bottom and sounding down, it burned, and there is also a thermometer to check the temperature.

I drink pizza from a thin yeast dough like this:

1. I turn on the oven to heat up to the maximum temperature late, while I pump the dough and put the filling - it's already heated.
2. I prepare the pizza shvidko until it’s boiled (so as not to lower the temperature), I put the oven in the oven, I clean the fire to a minimum (the bottom is not hot) and I boil it until it’s ready (sound for the boil when it’s 10 to 12 chills).
3. For an hour of boiling, the temperature in the oven drops by 20-30 degrees, but it doesn’t add to the quality of the food.

As a result, a savory thin Italian pizza with a crispy edge comes out, even more similar to the one cooked at the pizzeria, which I wish you!

Pіtsa - tse vipіchka, as if you really guess a hot sandwich. Ale, for a sandwich, the basis of the pizza is not ready-made bread, but dough. The filling is placed on the yak. When preparing tsієї іtalіyskoїї stravi it ​​is important to know the correct way to eat that filling.

In Italy, it seems that there are different styles and different types of pastry, and some fillings. Below it will be told about the most popular type of vipіchki.

Just like a pizzeria

The skin-friendly pizzerias have their own formula for this specialty ointment. When tsomu, vipіchka come out lower and frail. For the preparation of pizza, the sprats are bountifully sour, we are sour. Before we talk about borosno, its main ingredient, whether it be hot, and pici zokrem, is to blame for the mother of promotion instead of gluten.

Quite as quiet as a pizzeria, it is necessary to control the amount of water

Tisto can be elastic. If you overdo it with water, then at the end of the day you will have a vipіchka with a zhorstka.

So the next step is to respect the force. If there will be more, less necessary, then the process of wandering will be galvanized. What is also negatively indicated on the prepared pizza. It is better to under-salt the dough. Trochs more than salt can be added to the filling.

IMPORTANT: No matter what you say, but you can beat the stars with your hands so as to rob a professional pizzaiolo, you are unlikely to have a viide. Ale, you can call on the help of kitchen appliances. You just need to mix the dough in breadcrumbs (sip the ingredients and increase the mode of the pizza). No chlibopichki, don't be fooled. For whom, you can vicorate a slow cooker or a food processor.

Mixing the dough is an important step in the preparation of any kind of veggie. Ale, not only can you lay down the relish of the dough of the future pizza. It is even more important to correctly spread it out. If you want to beat the rocking chair for the purpose, then you can forget about the lightness of the dough. To that, the Italians “roar” with their hands.

IMPORTANT: The classic dimensions of a plate for pizza are: diameter 35 cm, and thickness 4 mm. To the edges of the shortbread, the tovshchina can grow by 1-2 mm.

It is important to make it dry, so that all the ingredients are warm. When mixing yeast-free - navpaki.

For the yeast test, the quality of the yeast is even more important. Choose like this, as if having grown apart at the warm water of licorice, after 10 whilins you will give a kick.

And for rum'yanі skorinki pіtsi vіdpovіdaє tsukor. I’ve made too much of it until the edges of the pizza get rotten. Also, a short tsukru is negatively indicated in the test.

1. Brewed and dry yeast (2 teaspoons) in warm licorice (zukor 1 tablespoon) water (100 ml) and check if pina appears
2. Prosіyuєmo borosno (2 bottles) 2-3 times and poured into her fermented yeast
3. Add strength (1 tbsp), olive oil (1 tbsp) and a few drops of warm water (150 ml)
4. Mixed with hands, robed from masi breasts and placed in a bowl
5. Smear yoga with oil and check if it is thickened 2 times
6. If something is crushed, then it is transferred to dry storage
7. We accept the beast and we give the sight of the pie
8. Z'ednuєmo two edges of such a "pie"
9. We translate it so that the line of my life is lost under the dough
10. Stretching “milnets” with your hands, it is important to reach the necessary comradeship without tearing yoga

If it’s not handy for you to bother with such a great piece of dough, then divide yogo into two halves

From them it is possible to make “mlints” with a diameter of 30 cm. For example, "Margarity":

1. I’m ready to prepare the basis for pizza with olive oil (1 tbsp. Spoon)
2. Potim (on top of olії) rozmazuemo tomato sauce (6 tbsp. spoons)
3. We rub Parmesan (100 g) with thin chips and evenly cover the surface with it
4. Let's drink dried basil (1/2 teaspoon) and oregano (1/2 teaspoon)
5. Narizaemo tomatoes in circles, and sir Mozzarella (300g) - in slices.
6. For help, tomatoes and cheese are created traditional for pizza Margarita vizerunok
7. Heat the oven up to 220 degrees and boil close to 15 whilins

IMPORTANT: For 3-5 hours before the end of the brewing of Margarita pizza, you need to add more Mozzarelli and fresh basil.

Recipe for dough for pizza on milk

Italians are categorically against using milk for cooking pizza. Prote, our country's dairy products (kefir, sour cream and milk) call for mixing dough. And it’s true, it’s even more delicious to go out.

When mixing such a test, little is considered in the previous recipe. Borosno so it is necessary to ask for sprats of times and sourness.

Quietly it is necessary to mix up less than 20 quills. If so, it is necessary to deprive yoga for one hour. So you can take away the elasticity and softness.

FOR MILK

1. Milk is heated (1 bottle) and bred in new dry yeast (1/2 teaspoon) and zukor (1 teaspoon)
2. If you become drunk, add an egg (1 pc.), Sil (pluck) and beat
3. Gently sippy borosno (1½ bottles) never ceases to stir
4. It is brought to the necessary consistency and shaped like a ball
5. We put yoga in a covered oil container and it is portable in a warm place
6. After 1.5-2 years, if it swells at the rosemaries, it will form a new cake.

Dough for pizza for this recipe

This option is suitable for lovers of Italian grass on a thin and crisp base.

ON SOUR MILK

1. Add sour milk (1 bottle) and add to new soda (1 teaspoon)
2. Add olive oil (1 teaspoon) and egg (1 pc.)
3. Okremo zmіshuєmo borosno (300 g) that strong
4. We pour in a little sumish at the boroshno and zamishuemo tisto
5. Tisto innocently stick to your hands
6. 3 dough is formed into a sack and put into a bowl smeared with olive oil
7. It is enough to reach 15 - 20 whilins
8. Formed from a dough shortbread and put on a new ingredient

Pizza, the recipe for the dough, which is based on sour milk, comes out superbly overcooked, and the sour milk in the preparation allows you to use the product with bark when it is stale.

Kefir

In order for the pizza to look savory, it is necessary to learn how to properly handle yeast. Unfortunately, not all masters can boast of such a novice. Ale, zavdyaki kefir, you can prepare a simple yeast-free dough for pizza. Zavdyaki yakom can be cooked even more savory vipіchka.

IMPORTANT: Dough on kefir is prepared even more simply and quickly. If you want to please your guests, or your loved ones with savory pizza, or you don’t have time to bother in the kitchen for a long time, to show respect in such a quiet way.

DRIŽZHOVE TISTO ON KEFIRI

Likewise, you respect yourself as an accomplished master, to show respect on dry land on kefir. With the help of yoga, you can spice up the pizza, as if it were more familiar. It is possible to achieve the effect of poking the pizza of the filling.

Naturally dried pastry for pizza on kefir is not similar to pastry, as it is prepared at a pizzeria. Ale, who said, what is the standard to reach? Experiment that year your pizza on such a dough will become ideal.

1. Beat eggs (2 pcs.) and stepwise introduce zukor into them
2. We give strength and renew everything
3. Why pour kefir (400 g) in a thin glass
4. Gasimo soda (1/2 teaspoon) in a small amount of octu and add to the mass, which is mixed.
5. Kіlka razіv prosіyuєmo borosno (2.5 bottles) through a sieve
6. After which we carefully introduce її into the dough
7. Vimіshuєmo densely to a uniform consistency
8. It is formed from the dough of a shortbread and laid on a sheet of baking paper
9. We add the stuffing and bake it until golden brown

Pizza, prepared from such a dough, comes out as savory and delicious, so prepared to finish the soup.

YEAST-FREE DOUGH FOR KEFIR

1. Zmishuemo kefir (100 g), strength (1 teaspoon) and borosno (200 g)
2. Beat the egg until soft
3. We pour yoga into the room from the future test
4. Dodaemo oliya (10 ml)
5. Zamіshuєmo and add more generously in small portions (300 g)
6. It’s more important to hide when the test breasts appear
7. We fill the dough for sprats of whiteness and roar in the cake for pizza

For quiet gospodarok, like to love pizza, but at the same hour they can’t cook with yeast dough, it’s just ideal to go dough for yeast pizza on kefir. On the vіdmіnu vіd drіzhdzhovogo, so it's not so easy to get ready, but it's much more swedish, so that in this flurry you won't get a check, while it's going to be easy.

SIMPLY TISTO FOR PITS ON KEFIR

1. Whisk eggs (2 pcs.) with a whisk and add strength to them (1/4 teaspoon)
2. Gasimo soda (1/4 teaspoon) otstom i dodaemo її in kefir (250 g)
3. We add eggs to kefir with a mixture and everything is mixed to uniformity.
4. Add borosno (350 g) in small pieces
5. Pratsyuvati better with your hands, respectfully consider them softly
6. Melt the oil in a water bath and add yoga to the dough
7. We drink yoga until I become thick sour cream
8. We smear the sheet with rosemary oil and weave it on a new sheet
9. Vikladaemo on the dough filling and sip at the oven

Dough for pizza on kefir, prepared according to this recipe, easy to eat, good to drink.

Vikoristovuyuchi tsey recipe

Sour cream

Dough for pizza on sour cream is also easy to prepare, like dough on kefir. Special culinary skills are not needed for whom. Dosit not a lot of time that bajannya performance savory pizza.

It is important that it is impossible to make a newcomer at the culinary school. The gentleman's skin is your "golden" recipe for sour cream dough. In this article, three recipes for such a test will be proponated. Choose the one that is similar to you.

SWIEDKE DOUGH WITH SOURCE FOR PITS

1. Whisk eggs (2 pcs.) From sillu (1/2 tsp) and zukrom (1 tbsp)
2. Pour into the eggs, melted butter (2 tablespoons) and sour cream (1 cup)
3. Continue to vimishuvati until the moment when the masa becomes homogeneous
4. We use a mixer for a wine glass and we introduce it borosno (2 bottles)
5. Robity is better in portions, then you can minimize the adoption of the breast at the test
6. From the finished dough, robimo kulya and adjust it for 30 quills in a warm place
7. After that you can shape the cake, put it on a new filling and put the pizza in the oven

ROUCHLE TISTO AND SOUR CREAM FOR PITS

1. Zmіshuemo sour cream (4 tablespoons) and mayonnaise (4 tablespoons)
2. Gasimo soda (1/2 teaspoon) and add to sour cream-mayonnaise sumishi.
3. Beating eggs (2 pcs.) from pinched salt
4. Pour the beaten eggs into the main masu and mix it
5. Dodaemo borosno (1 bottle) in small portions and mix it up
6. Ready to be thick, but not so thick as for a rose, and not so rare as for a mullet
7. Smear the shape of the olive and twist it with a baker's paper
8. Pour in tightly, add the stuffing and vipkaemo

YAK VIPICHI I WILL SAVE PIZZA FROM SOUR CREAM DOUGH

Getting ready for pizza with such a dough is even easier. For whom it is necessary to preheat the oven to 200-220 degrees. If it is necessary to put a sheet of pizza at the top of the oven and brew about 20 quills. The oven temperature must be changed to 180 degrees.

Pizza from sour cream dough is easy to prepare

Add your own options for such a test in the comments to the article and boast of your pizza.

Drijdzhov's tisto

Classical dryness is made up of several ingredients: boroshna, water, salt, wlassne, and dryness. It is important when mixing such a dough to let the yeast come to life. For this one, breed near warm water and check until the water is no longer mihuritis. And you can add more than a word of it borosno that zamіshuvati quietly.

And one more nuance, to mix dry dryly, you need more than 10 quills. At the finished look, the mass can become smooth and elastic. Shall we try?

DRIZHOVE TISTO FOR PITS

1. We heat water (300 ml) and in the її third part we dissolve yeast (1/2 tablespoon) and zukor (1 teaspoon)
2. We crook up the capacity from the drizzle and drain it from the warm place.
3. Prosіyuєmo borosno (500 g), sour
4. If the water with yeasts burbles, you can start in it, add more
5. Zamishuemo densely, as if not sticky to the hands
6. With such mixing, we add water, which is left out.
7. If it becomes smooth and elastic, it will form into a new coil.
8. Put dough in a bowl smeared with oil and curl it with a fluffy towel
9. Leave in a warm place for 1.5 years
10. If it’s easy to eat, we crush yoga and dilimo for a portion of pizza

On the basis of such a dough, you can cook savory pizza:

1. Peeled tomatoes (400 g) in the form of skins and cut into small pieces
2. Add a teaspoon (1 clove) and smear yogo on an olive oil
3. Add basil (1 bunch) and tomatoes to the pan.
4. Season the sauce with salt and pepper
5. If the tomatoes become soft, we crush them and mix them in the pan.
6. Razkochuєmo tіsto and smeared with otrimanim sauce
7. Let's give the beast sirah mozzarella (100 g)
8. Place the pizza in the oven (250 degrees) for 8-10 chills
9. If the vip_chka is ready, then it’s ready to go out of the oven, it’s decorated with basil

Without Drijdzhiv

Preparing a yeast-free base for pizza is even easier. At least an hour, at least zusil, but the result is worthy of everyone.

Such a tіsto vikoristovuєtsya in the recipes of swedish pizza

As soon as your friends and relatives are coming to you, mix it up more tightly.

1. Please borosno (2 bottles) and mix yogo from sill (1 tsp)
2. Okremo beaten eggs (2 pcs.) and pour warm milk into them (1/2 bottle)
3. Dodaemo oliyu and mix (1 teaspoon)
4. Pour in the egg-and-milk sum at the baroshno
5. Zamіshuєmo tightly until the moment when it becomes elastic
6. We shove yoga in a sack, weave it with a wet towel and we take 15 quills from a warm place
7. We put the filling on the prepared base and seal it

Listkove testo

If you like crunches, then respect for the pizza cooked on leaf dough. Yogo can be vikoristovuvati for cooking be-like vipіchki. Experiment and send us photos of your culinary masterpieces.

1. Please borosno (2 bottles) and add citric acid (1/3 teaspoon) and strength (1/3 teaspoon) to it
2. We add flour to the egg and gradually pour in cold water
3. Zamіshuєmo masu, yak for the consistency we make dough for dumplings
4. With it, we form a sack, we crucify it with a servette, it is left for a quarter of a year to reach
5. Okremo rubaemo borosno (0.5 bottles) with butter (400 g).
6. From the finished masi robimo biscuit shortbread 1.5 cm.
7. In the middle we add oil, cut with borosh
8. We fold the cake so that it appears in the middle with butter
9. Open an envelope and fold it 4 times
10. Transfer dough to the refrigerator for 25 chills
11. Wiymaєmo and rozkochuєmo and fold it thіsto more 3 times
12. Rozkochuemo masu in a biscuit cake 1 cm
13. Put the stuffing on it and put it in the pich

Dough for Italian pizza recipe

As we all know, pizza was invented in Italy. This country is famous not only because it is the ancestor of this type of snack, but it is respected by the country, where they cook a standard pizza. It looks like a thin base and a savory filling.

1. In warm water (300 ml) dry yeast (15 g) is bred
2. Add tsukor to them (2 tablespoons) and mix it
3. Prosіyuєmo borosno (1 kg)
4. At the center of the girka, robbed robbed and poured water with yeast
5. Heat water (300 ml) from sill (20 g)
6. So pour in її on borosno
7. Add olive oil (6 tablespoons) and mix in masu
8. We are close to 10 whilins
9. If it stops sticking to your hands, you can form a new sack
10. Put the dough in a bowl, sprinkle with flour | boroshn | and crooked with a towel
11. Lease for 1 - 1.5 years
12. Ready for the dough, you need to mix it up and divide it into 4 parts.
13. From the skin part it is necessary to cut shortbreads with a diameter of 30 cm
14. Lay them on a sheet, laying with baking paper
15. We put the stuffing and zapіkaєmo

If you want to cook spice italian pizza, then choose sir, tomato and basil as the filling

Tonke dough

The pizza on a thin dough comes out not only savory, but to avenge less calories, less food analogues. To that, as you watch over your figure, cook the pizza on a thin dough.

1. Boroshno please with a large amount of protein (at 12%)
2. Dodaemo in taka borosno (250 g) strong (1/4 teaspoon) and mix
3. Visipaemo borosno on the steel with heat and robimo in the new grave
4. Bred in water (200 ml) fresh yeast (15 g) and add zukor (1 tablespoon)
5. After 10 quills, we pour water with yeast into a borough
6. Add olive oil (1 tablespoon) and mix dough
7. If you stop sticking to your hands, and when stretched, it will tear to form a new spool
8. Leave for 30-45 quills in a warm place
9. According to what we form a biscuit shortcake 3 cm, and a diameter of 10 cm
10. Now it is more headless - we stretch the cake with our hands to the torso of 3-4 mm.
11. At the same time, the diameter of the base of the possible pіtsi can increase up to 35 cm.

Quiet for pizza |

You can pamper your loved ones and friends on the day of Great Lent. For whom you can cook a song pizza. And they begin to prepare, obviously, from mixing the dough.

1. Prosіyuєmo borosno, nasichyuchi yogo sour and cleansing the look of breasts
2. In a bowl of boroshnoy (270 g) sip dry dry yeast (15 g) that strength (1/2 teaspoon)
3. Pour in warm water (375 ml), add olive oil (2 tablespoons) and mix it up
4. We take a spoon with a spoon, then we take a wine and beat it hard
5. If something is added more boroshna (1 bottle) and mixed
6. Nasipaєmo on the surface of the troch is boar and the beast weeps dry
7. Prodovzhuєmo mіsiti hands until the moment until it does not trim the form
8. We transfer the dough into a grub plіvka and fill it for 50 khvilin
9. While it’s crispy at the rosemaries, you can start filling
10. Ready to spit on the surface of the peresipane borosh
11. We divide it into three parts and form the basis for pizza with our hands
12. Rosemary and the community of shortbread choose according to your interests

IMPORTANT: So that the base does not become bulbous, pierce it until boiling in decals with a toothpick or a fork.

gluten free

Gluten is a protein, which ensures gluten. Vіn m_stitsya practically in all cereals. Until the speech, the very same їхі vikorist for the preparation of bread and vipіchki. Ale, add gluten to other food products to give them the necessary flavors.

For most people, gluten is not safe. Ale, for those who suffer from intolerance to the floor, gluten can cause serious damage to the body.

Such people need to take a gluten-free diet

In order to prepare gluten-free pastry, you can buy a special bag for such a snack, in which the white was cleaned well. Hello, you can speed up with this recipe:

1. Vіdvaryuєmo kinoa (1 cup) and zmіshuєmo qiu grits with corn boroshn (1 tbsp.)
2. At the masu, add olive oil (1 tbsp), chalking pepper, salt and fluff (1/2 tsp)
3. Kindly mix the ingredients together
4. Even though it is necessary, you can add a small amount of water to the mass
5. Formed from such a “porridge” the basis for pizza and zapkaemo from two sides
6. From one side of the shortbread, it is necessary to make a sum of tomato paste, olive oil and dry marjoram.
7. On top you can put your favorite stuffing for pizza and sip grated cheese
8. Drink until ready and enjoy with taste

Dough for pizza with herbs

Even savory pіtsu can be prepared, if you add spice herbs to the dough in advance. If you don’t want to bake pizza, then just cook a shortbread with herbs for lunch with such a dough. Wijde is delicious.

1. Bred in warm milk (1/2 bottle) dry yeast (3 tsp), add strength (1/4 tsp) and zukor (1/2 tsp)
2. Portioned borosno (2 bottles) and mixed
3. Sippy dry "Provence herbs" and everything is relatively mixed.
4. We fill it up with dough and prepare the stuffing
5. After 20-30 minutes of dough, a shortbread is formed and applied to a new ball of tomato paste.
6. We add the stuffing and bake it in the roast up to 220 degrees oven, about 20 chills.

Unbelievable recipe for living boroshni

Would you like to prepare something unusual?

Mix dough for pizza on the basis of wheat boar and honey

1. We grow honey (1-2 teaspoons) in warm water (1 bottle) and add yeast (3 teaspoons)
2. We bring in a brew of wheat (1 flask) and wheat (1.5 flasks) borosno
3. We add olive oil (3 tablespoons) to the masa and mix it up for the base
4. We fill yogo on a sprat of khvilin, then we form a shortbread
5. We put the stuffing on it and sip it at the oven

Secrets of test for pizza

When preparing dough for pizza, it is necessary to know a few secrets:

• Obov'yazkovo approach to mixing the dough with a harmonious mood. The shortest mood, the most positive will be the result of such a work
• In order to clean up the dough for the pizza, we will repeat it, before mixing, ask bobo 2-3 times.
• Vimіshuyte firmly doti, doki won't stick to your hands
• Ready, it’s not guilty
• If it is necessary to increase the elasticity of the dough, then add to it a little bit of octu, citric acid or cognac
• Do not vikoristovyte for rozkochuvannya tista rocking chair. Work with your hands, that’s why the vipіchka will become more lower
• Forming a shortcake for the base of the pizza, stretch it tightly from the middle to the edges. The edges of the wine buti are 1-2 cm thick for the middle of the pizza
• In order to make the yeast shvidshe “play”, it is necessary to breed them in water with a temperature of about 38 degrees
• It is necessary to add ingredients to the breeding of yeast after 10-15 whilins

Victoria. And one more secret of mixing the basis for pizza. On the back of the head, you can mix it with half of it in the recipe for borosna. It is necessary for the other half to contribute only after the first half will be taken.

Ivan. Forever I am barbed with olive oil for mixing dough for pizza. Yakos Vikoristav Zvichaine Sonyashnikov. Having prepared the pizza, without changing anything else, the relish of viishov zovsim іnshiy. Not so appetizing, huh.

Video. Spravzhnє tіsto and sauce for pіtsi by Andrea Galli