Pizza dough


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

With this dough recipe, the pizza comes out perfect, fluffy but at the same time crispy. I am very pleased with him.

  • 250 gr. flour
  • 150 ml. the water
  • 3 tablespoons olive oil
  • 1 teaspoon dried yeast
  • 1/2 teaspoon sugar
  • 1 teaspoon salt

Servings: 1

Preparation time: less than 60 minutes

RECIPE PREPARATION Pizza dough:

In a bowl mix the sugar, dry yeast, along with a tablespoon of flour and 3-4 tablespoons of water (water to be warm).

Leave for about 10 minutes until it swells and forms like a foam. In a bowl, in the middle of the flour, put the mixture of yeast, oil, salt powder, water, and knead well until you get an elastic and non-sticky dough.

Leave to rise and then use.

Tips sites

1

olive oil can be replaced with sunflower oil

2

the density of the flour can vary so if the dough is too "hard" you can add a little more water, or if the dough is too soft you can add a little more flour

3

the dough is kept for the next day, being kept cold in the refrigerator


Pizza Dough - Recipes

  • red pizza sauce
  • mozzarella
  • spicy sausages
  • red hot peppers
  • oregano
  • 300 g flour
  • 30 g butter
  • 150 ml of warm milk
  • 25 g of yeast
  • 1/2 teaspoon salt

Rub the yeast with the sugar, add 100 ml of lukewarm milk, 120 g of flour, mix and leave to rise for 15 minutes in a warm place, covered with a clean towel. Then add the rest of the milk, egg, melted butter, flour and knead for 5 minutes. Allow to rise until it doubles in volume, in a bowl sprinkled with flour and covered with a clean towel. Take it from the bowl, place it on the table sprinkled with flour, knead it a little so as not to have big air bubbles and spread it with the rolling pin in a layer of 5-7 mm thickness, which is placed in the greased pizza tray. previously with butter. Pizza with fluffy dough bakes more slowly, we will keep it longer in the oven, but it is easier to prepare in the oven of the stove. grease the pizza top with tomato sauce, sprinkle with mozzarella, sliced ​​spicy sausages, slices of hot pepper peeled and pitted oregano, bake for 10 to 35 minutes, depending on the type of oven.


A dough, different toppings, the tastiest homemade meal. 3 pizza recipes to test

Pizza is a delicacy that few can refuse. We order it online, we ask for it on the terrace, we adore it in vacancies. It is full, tasty, appetizing and with a little patience you can prepare it in the oven at home. We give you the dough recipe and 3 different recipes to test.

Nothing compares to a pizza made to your heart's content at home, with the toppings you prefer, in the quantities you want. You will probably never learn to spin the dough on your finger like a pizzaiolo, but you can do honorably to make a delicious pizza at home. You need a good recipe for the countertop and some toppings.

Pizza counter dough

ingredients (for a pizza with a diameter of 28-30cm):

  • 180g white flour
  • 130ml warm water
  • & frac12 sachet of dry yeast
  • 2 tablespoons olive oil
  • a powder of sugar
  • a pinch of salt

Sift the flour together with the salt. Form a hole in the middle of it, where you will pour the mixture with yeast.

Put the yeast, olive oil and sugar in warm water and leave them like this for 5 minutes. Pour the mixture into the flour bowl and begin to gradually incorporate the flour into the liquid with a fruculita. When the dough becomes difficult to handle with a fork, take it out on the table lined with flour and knead until you get a smooth and elastic dough.

Put it in a bowl lined with flour, cover it well with a towel and have the patience to leaven until it doubles in volume.

Take it out on the counter again and knead it a little enough to get the air out of it. Stretch / flatten it lightly with your hand and pull it to form a thick disc.

Powder the table with flour and spread it with a rolling pin forming a dough disk 0.5 cm thick in the desired size.

Now that you know how to make dough, all you need is imagination. Or you can rely on our pizza recipes to test.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


1. In a bowl put 300 ml of warm water, a tablespoon of sugar and an envelope of dry yeast. Mix with a spoon and leave the mixture for 5-10 minutes, until a little foam forms on top.

2. In a larger bowl (or in the robot bowl) sift the flour and salt. We mix them and make a hole in the center. Pour a little the mixture of water and yeast, mixing by hand with circular movements. We take a little of the flour, bringing it to the liquid in the center of the bowl to mix.
If you knead the dough on the robot, set it to medium speed.

CAREFUL! The mixture becomes heavy and sticky. Under no circumstances add flour, as the dough will harden, dry when baked and will not be tender at all. Continue to knead the composition and you will see that it gradually turns into an elastic dough.

3. Now add the oil and continue kneading vigorously, with your fists for about 6-8 minutes. If you knead with the robot, let it knead for 4-5 minutes at medium speed.

4. We will thus obtain an elastic dough that peels easily from the hands and the walls of the bowl. I repeat, do not add another amount of flour! Only in this way we will have a fragile and at the same time crispy pizza dough!

5. Let the dough rest for 5 minutes and knead it for another 6-7 minutes. Repeat the operation twice more (let the dough sit for another 5 minutes and knead it for 6-7 minutes). With each kneading, the dough becomes more and more elastic and soft.

Pizza dough & # 8211 how to prepare

6. After we have finished kneading, grease the dough with oil and let it grow in a bowl that we have also greased with oil. Cover the bowl with cling film and a towel.

7. Let this pizza dough rise for 40 minutes, until it doubles in volume, then divide it into two pieces. Grease each piece of pizza dough with oil and let them rise for another 30 minutes.

Grown Pizza Dough

8. Put a piece of baking paper on the work table and sprinkle a little flour on it. Put a piece of pizza dough and spread it by pressing with your palms and fingers (not with the rolling pin) in a thick and round sheet with a diameter of 30 cm.

Type: If you prefer the pizza top to be thinner than this amount of pizza dough you can make four tops.

Pizza Dough Sheet

9. If we do not prepare pizza immediately, we can freeze the pizza tops in the freezer, one on top of the other, with a sheet of baking paper between them.

Type: When we want to make pizza, take a countertop out of the freezer and add the ingredients we want to use to the pizza on the frozen countertop. Bake the pizza at 200 degrees for about 25 minutes on the middle step of the oven, until golden brown.

10. We can put the topping on the pizza tops and then freeze them. We place on the pizza tops the ingredients we like (tomato sauce, cheese, sausages, bacon, mushrooms, peppers and anything else we prefer) and put them in the freezer, one on top of the other, with baking paper between them.


Pizza dough & # 8211 traditional Italian recipe

I have tried several variants of pizza countertops, but this seems to be the most suitable. It is the traditional Italian pizza countertop recipe and follows entirely the recipe of Italian chef Gennaro Contaldo, Jamie Oliver's good friend.

All you need are a few basic ingredients: flour, yeast, water and salt. The hard part is to be patient at first, to leaven the dough for at least an hour, but then, in the oven, the pizza is baked between 6 and 10 minutes at 220 degrees, on the bottom step, but it depends on each oven and the level heat ventilation. I used an electric oven.

From historical data about this ancient culinary product, we know that the term pizza was first mentioned in a Latin manuscript in southern Italy, in the city of Gaeta from the region Lazio. At that time it was served by Italians and emigrants, until World War II, when Alliance troops stationed in Italy began to consume it regularly, thus spreading to other countries. Today's pizza, the one with tomato sauce on top, was invented in Naples (initially it was a kind of focaccia), and its full name, as the Neapolitans claim, is traditional Neapolitan pizza. Theoretically in Naples you will find the best pizza in all of Italy.

As for the main ingredient, flour, we all know that there are several types of white flour, type 000, type 550 or type 650. Although many recipes recommend 000 flour (flour 00 in Italy), the one we use. we use it for fine pastries and cakes, there are many Italian recipes that suggest the use of type 550 flour (ie flour 0 in Italy). I also recommend the use of 550 flour, because it has some nutrients (fiber and amino acids), compared to the type 000, which is devoid of any nutrients, being the most refined of all types of white flour.

The best pizza is the one baked on the hearth, but the home oven is also very good. If you also have a hob top, resistant to temperatures of 200 degrees, usually cordierite or ceramic, then it's perfect. If not, the oven tray is also good, but preheat it at the same time as the oven.


Ingredients

400 grams of hard white flour
1 teaspoon fresh yeast or 1 ½ teaspoon dry yeast
about 25 ml of lukewarm water and 25 ml of mixed milk (equal proportions)
2 teaspoons extra virgin olive oil
½ teaspoon salt
dough water
extra flour to sprinkle on the work surface, hands and dough
2-3 tablespoons durum wheat flour (semolina)

Method of preparation

Put the whole amount of flour on the work table and make a hole in the middle with your fist.

Mix the fresh or dried yeast with the mixture of water and milk and wait until it reacts and a foam is produced. If you use instant dry yeast it can be added directly to the flour without being diluted.

Add salt and half the amount of oil and knead vigorously for 10-15 minutes, until the dough becomes elastic and fine. During kneading you can add a little more water or flour, as needed.

The dough should not stick to your hands or workbench when it is ready.

With the rest of the oil, grease a saucepan in which you leave the dough to rise for 90 minutes, hot. When it grows about twice its original size, you can knead it again.

Then cut it into 2 or 4 pieces and roll out the dough for the pizza shape. Grease the pan with a little olive oil and sprinkle a few drops of flour. The dough should be spread as thin as possible.

The rest of the ingredients are put on the dough before it is put in the oven. You can find more pizza recipes in our section dedicated topizza recipes.


Step 1: The flour and salt will be put together in an bowl.
Step 2: In the middle of the respective vessel, a free space will be left and a kind of & bdquogropiță & quot, & icircn will be made, in which you will add the lukewarm water and the olive oil.
Step 3: Using a wooden spoon, mix the ingredients, starting from the center to the edges of the bowl.
Step 4: You will need to make a homogeneous dough, which you will then spread in a bowl where you will bake pizza.


Pizza dough & # 8211 traditional Italian recipe

I have tried several variants of pizza countertops, but this seems to be the most suitable. It is the traditional Italian pizza countertop recipe and follows entirely the recipe of Italian chef Gennaro Contaldo, Jamie Oliver's good friend.

All you need are a few basic ingredients: flour, yeast, water and salt. The hard part is to be patient at first, to leaven the dough for at least an hour, but then, in the oven, the pizza is baked between 6 and 10 minutes at 220 degrees, on the bottom step, but it depends on each oven and the level heat ventilation. I used an electric oven.

From historical data about this ancient culinary product, we know that the term pizza was first mentioned in a Latin manuscript in southern Italy, in the city of Gaeta from the region Lazio. At that time it was served by Italians and emigrants, until World War II, when Alliance troops stationed in Italy began to consume it regularly, thus spreading to other countries. Today's pizza, the one with tomato sauce on top, was invented in Naples (originally it was a kind of focaccia), and its full name, as the Neapolitans claim, is traditional Neapolitan pizza. Theoretically in Naples you will find the best pizza in all of Italy.

As for the main ingredient, flour, we all know that there are several types of white flour, type 000, type 550 or type 650. Although many recipes recommend 000 flour (flour 00 in Italy), the one we use. we use it for fine pastries and cakes, there are many Italian recipes that suggest the use of type 550 flour (ie flour 0 in Italy). I also recommend the use of 550 flour, because it has some nutrients (fiber and amino acids), compared to the type 000, which is devoid of any nutrients, being the most refined of all types of white flour.

The best pizza is the one baked on the hearth, but the home oven is also very good. If you also have a hob top, resistant to temperatures of 200 degrees, usually cordierite or ceramic, then it's perfect. If not, the oven tray is also good, but preheat it at the same time as the oven.


Few know this culinary secret! One of our favorite recipes! A fluffy dough!

Soft, fluffy, airy, fragrant, sweet and tasty fritters! With filling!

-50 ml of refined sunflower oil

Other: a yolk + a tablespoon of kefir (for anointing the loaves before baking).

1. Prepare the dough: mix the sifted flour and semolina.

2.Combine melted and cooled butter, refined sunflower oil and sugar. Add the eggs and a pinch of salt. Stir until smooth.

3.Add warm milk and warm water. Stir.

4.Add the dry yeast. Stir.

5. Gradually add the flour combined with the semolina. Knead a soft, homogeneous and non-sticky dough. Be careful not to soak it in too much flour.

6. Shape the dough into a ball and place it in a deep bowl. Cover it with cling film and leave it to rise for 60-90 minutes in a warm place.

7. Shape the bagels: knead the leavened dough a little and divide it into 2 equal parts. Shape them into balls. Cover them with cling film and let them "rest" for 10-15 minutes.

8.Working on the table sprinkled with flour, spread each piece of dough in a rectangular sheet, measuring 30 x 35 cm.

9. Grease the dough sheet with melted and cooled butter. Sprinkle with sugar. Put 50 g of washed and dried raisins, as well as 50 g of chopped walnuts, near one of its long edges.

10. Bend it in half, starting from its long free edge. Glue the edges tightly.

11.Cut the portion without filling into strips about 2 cm wide, perpendicular to the filling. Twist them into spirals and glue their ends together.

12. Roll the dough sheet into a roll, starting at the edge next to the filling.

13.Proceeding similarly, shape the second bag.

14. Place the bagels on the tray lined with baking paper. Cover them with cling film and let them "rest" for 20 minutes.

15. Grease them with the yolk combined with a tablespoon of kefir, using the brush.

16. Bake the bagels for 30-35 minutes in the preheated oven to 160 ° C‌.


1. In a bowl put 300 ml of warm water, a tablespoon of sugar and an envelope of dry yeast. Mix with a spoon and leave the mixture for 5-10 minutes, until a little foam forms on top.

2. In a larger bowl (or in the robot bowl) sift the flour and salt. We mix them and make a hole in the center. Pour a little the mixture of water and yeast, mixing by hand with circular movements. We take a little of the flour, bringing it to the liquid in the center of the bowl to mix.
If you knead the dough on the robot, set it to medium speed.

CAREFUL! The mixture becomes heavy and sticky. Under no circumstances add flour, as the dough will harden, dry when baked and will not be tender at all. Continue to knead the composition and you will see that it gradually turns into an elastic dough.

3. Now add the oil and continue kneading vigorously, with your fists for about 6-8 minutes. If you knead with the robot, let it knead for 4-5 minutes at medium speed.

4. We will thus obtain an elastic dough that peels easily from the hands and the walls of the bowl. I repeat, do not add another amount of flour! Only in this way we will have a fragile and at the same time crispy pizza dough!

5. Let the dough rest for 5 minutes and knead it for another 6-7 minutes. Repeat the operation twice more (let the dough sit for another 5 minutes and knead it for 6-7 minutes). With each kneading, the dough becomes more and more elastic and soft.

Pizza dough & # 8211 how to prepare

6. After we have finished kneading, grease the dough with oil and let it grow in a bowl that we have also greased with oil. Cover the bowl with cling film and a towel.

7. Let this pizza dough rise for 40 minutes, until it doubles in volume, then divide it into two pieces. Grease each piece of pizza dough with oil and let them rise for another 30 minutes.

Grown Pizza Dough

8. Put a piece of baking paper on the work table and sprinkle a little flour on it. Put a piece of pizza dough and spread it by pressing with your palms and fingers (not with the rolling pin) in a thick and round sheet with a diameter of 30 cm.

Type: If you prefer the pizza top to be thinner than this amount of pizza dough you can make four tops.

Pizza Dough Sheet

9. If we do not prepare pizza immediately, we can freeze the pizza tops in the freezer, one on top of the other, with a sheet of baking paper between them.

Type: When we want to make pizza, take a countertop out of the freezer and add the ingredients we want to use to the pizza on the frozen countertop. Bake the pizza at 200 degrees for about 25 minutes on the middle step of the oven, until golden brown.

10. We can put the topping on the pizza tops and then freeze them. We place on the pizza tops the ingredients we like (tomato sauce, cheese, sausages, bacon, mushrooms, peppers and anything else we prefer) and put them in the freezer, one on top of the other, with baking paper between them.


Unleavened pizza dough

If you wait until the dough rises, you do not want to try to make the foundation without yeast. Pizza will be no worse than using a dough.

Baking time - 20 minutes

  • Wheat flour - 700 g
  • Chicken eggs - 2 pcs
  • Salt - a knife tip
  • Water - 130-150 ml
  • Butter - 100 g

Give us a little melted butter to lighten it with a fork, and proceed to prepare the dough.

  • Mix the oil with baking soda, add water and flour. Knead thoroughly until smooth.
  • egg broom in a light foam, with a fork or corolla.
  • Add the eggs to the dough and start kneading it. Gradually add flour. The dough should have a soft but not flowing, and we certainly should not stick to our hands.
  • We reserve the table for 10 minutes. Hands greased with oil, spread the dough in a thin layer of the desired shape.
  • Wrapped on a rolling pin, gently move it into a baking dish and spread the filling on it.



Comments:

  1. Yozshunos

    You were probably wrong?

  2. Bealohydig

    Sorry to interrupt you, but could you please describe in a little more detail.

  3. Orbart

    On this subject it can be a long time.



Write a message