It’s hard to find someone who doesn’t know what pizza is. Now almost in any, even a small town, there are pizzerias, ready to please their visitors with delicious flat cakes with all kinds of fillings.
Yes, you can choose the filling to your taste, but there is another very important component - the dough. It cannot be selected separately in catering establishments, but it can be cooked on its own, like the pizza itself.
Moreover, there is a mass of recipes of yeast-free pizza dough, which a beginner baker can cope with. Yeast-free pizza dough can be prepared in milk, mineral water, kefir, mayonnaise, and butter. There are many options, and you can find out which one is the most delicious, only by experience - try each one.
Yeast-free pizza dough on mineral water
The advantage of this test is that it is thin and crispy, but soft inside, and a pizza made from it will be in minutes.
Ingredients:
- 450-500 grams of flour;
- 200 ml of mineral carbonated water;
- 1 egg;
- 3 table. l vegetable oil (olive or any other);
- 1 table. l Sahara;
- 0.5 tsp. soda;
- 0.5 tsp. salt.
Preparation time: 10-15 minutes to knead the dough, and 15-20 minutes to give it a rest.
Calorie content: 269.5 kcal per 100 grams of finished dough.
Working process:
- Mix dry ingredients in a bowl or pan: flour, sugar, salt and soda. Form a slide out of them, and make a recess in it. This can be done both in the pot and right on the table where you plan to knead the dough;
- Combine butter, egg and soda in another container. When the mass becomes homogeneous, thin stream pour it into the recess in the hill of dry ingredients, and knead the dough;
- The finished dough should have an elastic structure, be soft, but moderately elastic. From the dough to form a ball that wrap with cling film, give it "rest" for 15-20 minutes. After you can cook a pizza.
How to quickly make a pizza dough without yeast on sour cream
The next option impresses with its quick cooking. The dough on sour cream is easier to knead than on mineral water. The process will be fast if you interfere with your hands, and very fast if you use a mixer.
Ingredients Required:
- 1 cup sour cream with a fat content of 20%;
- 2 chicken eggs;
- 1 tsp. Sahara;
- 1 tsp. salts;
- 0.5 tsp. soda;
- 2 table. l melted butter;
- 3 cups flour.
The time required for mixing the dough: 10-15 minutes.
Caloric content: 290.5 kcal / 100 grams.
Cooking:
- Whisk or a mixer beat eggs with salt and sugar. When they dissolve, add sour cream to the mixture, stir and pour soda;
- The last before the flour in the mixture is melted butter. Then pour flour in portions and knead the dough. The amount of flour will need to be adjusted up or down, while monitoring the consistency of the dough.
Pizza dough on kefir without yeast in 5 minutes
It would seem that it is impossible to knead the dough in less than 10 minutes, but no, there are other options. It turns out that kefir-based pizza dough can be cooked in just 5 minutes, since it uses a minimum of ingredients.
For one big pizza on a thin basis you will need:
- 200 ml of kefir any fat content;
- 1 chicken egg;
- 1 table. l olive oil;
- 0.5 tsp. soda;
- a pinch of salt;
- about 500 grams of flour.
Preparation time: 5 minutes.
Caloric content: 282.1 kcal / 100 grams.
Stages of mixing:
- Kefir mixed with soda and leave for a minute to start the reaction;
- Meanwhile, for a minute, whisk the egg slightly with vegetable oil and salt;
- Combine kefir and egg-oil mixture, add flour. Mix well for a few minutes and the dough is ready.
Thin yeast-free pizza dough in mayonnaise
If there was no kefir or sour cream in the refrigerator, then you can bake a pizza with the thinnest layer of base in mayonnaise. The end result will not be worse, and maybe, it will seem to someone, on the contrary, tastier.
For the test will need:
- 150 grams of mayonnaise;
- 2 eggs;
- 1 tsp. soda;
- 2 pinches of salt;
- 2.5 cups flour.
The time spent is no more than 10 minutes.
The number of calories in 100 grams of the finished test is 354.7 kcal.
Kneading:
- Eggs a little loose with salt and soda, add mayonnaise, stir until smooth;
- Sift the flour to the liquid ingredients and knead the dense, elastic dough. Before the formation of the pizza do not forget to let the dough lie for about 20 minutes.
Pizza dough on milk without yeast
Without yeast, the dough can be easily made in milk. It will be very soft, and in the finished baking will absorb all the flavor and taste of the filling.
For one portion it is necessary:
- 0.5 cups warm milk;
- 2 chicken or 4 quail eggs;
- 1 tsp. salts;
- 1 table. l vegetable oil;
- 1.5-2 cups flour.
Mixing dough will take no more than a quarter of an hour.
Caloric content of the final product: 291.8 kcal / 100 grams.
Cooking sequence:
- In a deep bowl or other container mix the salt and flour;
- In a separate container, stir the eggs and butter in warm milk. When the liquid ingredients become homogeneous pour them into a bowl of flour;
- Wait a few minutes for the flour to absorb the liquid ingredients, and then proceed to kneading. Wrap the dough with a film or a wet towel, and let it rest for 20 minutes or more.
Simple and quick yeast-free pizza dough in butter in bread maker
Bread maker allows you to knead the pizza dough, even without soiling your hands. It is enough to lay all the ingredients in the bowl and turn on the appropriate mode. For yeast dough, use the program "Pizza", but for the variant without yeast, the program "Dumplings" or another similar one will do.
For the base of the pizza without yeast in butter are needed:
- 0.5 cups vegetable oil;
- 0.5 cups boiled or purified water;
- 1 tsp. salts;
- 1.5 cups flour.
The cooking time depends on the model of the bread machine; it will take up to an hour and a half.
Caloric content of the test: 370.4 kcal / 100 grams.
Preparation: in the form of a bread machine pour water, oil, salt and sift the flour from above. Then turn on the appropriate program and wait for the end signal.
The most delicious pizza toppings
Talking about pizza will be unfinished, if you talk about the recipes for cooking the basics, do not talk about the most popular and delicious fillings. Each housewife herself can create her own unique recipe for stuffing, based on the products that are in her fridge. And you can go more thoroughly to the process and prepare a pizza with a filling that won the heart of a single gourmet.
Five of the most delicious and popular pizza toppings is as follows:
- In the pizza "Four cheeses" in a filling tomato paste, spicy herbs (basil and oregano), olives and a mixture of four cheeses in the same proportions. You can use these cheeses: parmesan, cheese, dor blue, mozzarella, cheddar, ricotta, gorgonzolla, gruyere;
- The colors of Margherita pizza match the colors of the Italian flag due to the fact that its filling consists of red tomatoes and white mozzarella;
- In Hawaii, pizza is made with pineapples, but we also have this version of the filling very popular. For the "Hawaiian" pizza you will need: fresh or canned pineapples, boiled chicken, sweet peppers, corn, cheese and herbs (marjoram, basil, oregano);
- "Mushroom" pizza is prepared with filling of fried slices of champignons, half-rings of pickled onions and cheese. The base can be smeared with white sauce or just sour cream;
- But the most popular version of the filling can be called "Sausage". It includes sausage, tomato paste, hard cheese and olives.
Classic Italian Pizza Recipe
Italian pizza according to the classic recipe is cooked in a wood-burning stove and is considered a creation of fire.
Thus, the official recipe of the Association of this Neapolitan pizza states that it should be baked at a temperature of 485 degrees Celsius for no more than 5 minutes. It helps to get a crispy base and juicy stuffing, from which the moisture did not have time to evaporate.
It seems that having a gas or electric oven with a maximum temperature of 250 degrees, it is difficult to cook classic Italian pizza. But you can still try, only have to increase the baking time to 8-10 minutes.
The dough can be prepared according to one of the above recipes. The filling can also be used any - either choose from those described above, or at its discretion.
Another important component of Italian pizza is the sauce. Often, his substitute is tomato paste or ketchup. But if you want to try cooking classic pizza, you should cook it yourself.
For the classic sauce will need:
- 250 grams of canned tomatoes;
- 2 table. l olive oil;
- 1 onion;
- 2 cloves of garlic;
- salt, pepper and dry herbs.
On cooking sauce takes 15-20 minutes.
Calorie sauce: 184.0 kcal / 100 grams.
Stages of cooking sauce:
- In olive oil, then chop very finely chopped onions to a transparent state;
- When the onion becomes transparent, send garlic to it, also finely shredded.
- Canned tomatoes take off the skin, and cut them very finely, you can mash with a fork or grind in a blender.
- Two minutes after the garlic, tomatoes are sent to the stew-pan. Then stirring the sauce continuously to a thick state. Remove from heat and cool.
When the dough is ready, the sauce is cold, and all the ingredients for the filling are prepared and sliced, you can proceed to the assembly and baking of classic Italian pizza.
The oven together with the baking sheet heat up to the maximum temperature stipulated by the technical specifications. Dough as thin as possible roll out, grease with sauce and put the stuffing. You should not lay it too thick, because then the dough can remain raw inside, and the filling on top will burn.
Put the formed pizza on a hot pan with a wide spatula and send it to the oven for no more than 10 minutes. If there is no broad scapula, then you can roll out the dough not on the table, but on parchment, and with it shift to the baking sheet.
How to make pizza from dough on a beer in a pan
Perhaps this will surprise someone, but the dough for the pizza base is easy to make on beer. It turns out soft and tasty, and also goes well with salty and meat fillings. It is perfect for pizza in a pan.
For the test will need:
- 1 cup (250 ml) of naturally fermented beer;
- 1 pinch of salt;
- 1.5 cups flour.
Dough preparation time: no more than 10 minutes.
Caloric content: 200.1 kcal / 100 grams.
Cooking pizza in a pan:
- Knead dough from base of beer, flour and salt;
- Roll it into the thinnest cake and put it on the bottom of the pan, slightly raising the sides;
- Smear the dough with ketchup (tomato paste), put the filling on top (ham, sausage, olives, sweet peppers, mushrooms, etc.) and sprinkle profusely with grated cheese;
- Cover the pan with a lid and put on a slow fire. When the cheese melts on top, remove the pan from the heat. Cool for about 10 minutes and enjoy the taste of the finished dish.
Cooking Tips
As a summary, I would like to share tips from professional pizza makers (pizza makers) that will be applicable, regardless of the recipe you choose.
- Any pizza dough made with or without yeast should be separated. Proofing time is from 20 minutes to several hours. The longer the dough settles, the easier it is to work with it, and the better the end result;
- Flour must contain at least 12% protein (or 12 grams per 100 grams of product) to make the dough porous and soft. True, in our stores there is mainly flour, in which the protein content is 9%. But if you are lucky enough to find flour with a higher content, then it is better to save it for pizza;
- Since the pizza is not in the oven for long, all the ingredients for the filling must undergo a preliminary heat treatment. Mushrooms need to fry, boil the meat.
But the main thing: you need to cook pizza with a soul. Enjoy your meal!
And another recipe for kneading pizza dough is in the next video.
