The dough is the "foundation" of the pizza. It is on it that the taste of the Italian dish is kept, and not on the filling, as many think. Without a good foundation, the filling is nothing. Pizza dough is different. So, in Rome it is made thin and with a light crunch, and in Naples - plump and soft. But one thing pizzaiolo is sure for sure - the dough must certainly be tasty, because everything starts with it.
What is pizza dough
Few people make their own pizza dough. Some people think that they will not succeed, while others do not have time for this troublesome task. Therefore, for many it is easier to go and buy ready-made dough in the store or even order pizza in a restaurant. And in vain, because homemade is much tastier, because it is made from fresh ingredients, the proportions of which can be changed depending on personal preferences.
There are several varieties of pizza dough. Thin, thick, crispy, mixed with kefir, milk, cottage cheese or sour cream, with or without yeast. It remains only to choose what is more to your liking. So, in Italy, recipes for the basics vary by region. In Russia, everything is simpler, and for homemade pizza they take completely different types of dough: from liquid to puff.
What flour is better for kneading pizza dough
Experienced pizza makers keep repeating that good pizza starts with good flour. She really plays the main violin in the pizza dough. Taste, airiness, side height, crunch, crumb - these parameters largely depend on the flour.
There are several types and varieties of flour. For the preparation of pizza, mainly wheat flour is used. You can make a base of rye or corn, but this is not for everybody.
To choose the type of wheat flour for this Italian dish, you need to decide what kind of pizza you will cook: thick or thin. In the first case, premium flour is optimal, but only marked "extra", "enhanced", "special". This grade is also called the highest.
If you want to make pizza as close to the original as possible, use Italian flour marked "00". It can be found in many hypermarkets. It differs from the Russian premium grade in the degree of grinding and is ideal for pizza and pasta. The basis of this flour will turn out to be as airy and large-pored as possible, with high-raised edges.
To prepare pizza on a thin basis, you can safely use flour not only of the highest, but also of the first grade. She will do an excellent job with the task. The key role in this pizza is assigned to the filling, and the dough itself should not be "heard". First grade flour contains a lot of gluten, which will stop the dough from rising in the oven.
It must be remembered that flour is different, even if it is of the same type. Therefore, you should be prepared to deviate from the recipe. So, you will have to add flour to the dough if it does not want to knead and come off your hands. Conversely, pour in liquid if it comes out too hard.
Please note that it is not recommended to use a rolling pin when rolling out the dough for pizza makers, as this expels carbon dioxide from it. Professionals always form pizza with their hands, equating the use of a rolling pin with almost a mortal sin.
How to properly prepare pizza flour
Choosing the right flour is half the battle. Its preparation is also of great importance. So, pizza makers recommend sifting it. This will help get rid of lumps and debris, saturate with oxygen. And the dough will come out tender and light, which will have a positive effect on the final taste of the dish.
Experienced housewives advise adding a couple of tablespoons of semolina to the flour. This will add fluffiness to the dough.
How to make kefir dough without yeast for pizza: an easy recipe
Kefir dough is ideal for fluffy pizza. There is a slight sourness in its taste. Kefir dough is prepared and rolled out easily. There are recipes with or without yeast. In the first version, the dough will come out airier, but you will have to tinker with it longer.
- 1 tbsp. kefir;
- 1 egg;
- 2, 5 Art. flour;
- 1 tbsp. l. vegetable oil;
- 1 tbsp. l. Sahara
- 1/2 tsp soda
- salt to taste.
- Sift flour and mix with salt and baking soda. The latter does not need to be extinguished, because the recipe contains a fermented milk product.
- Beat the egg with a fork, just not hard. Add it to room temperature kefir, and then pour in vegetable oil.
- Pour in sugar and flour, but not all at once, but in small portions. Stir the mixture until smooth. As a result, the dough should become tight. If it is watery, add more flour. Shape the dough into a ball and let it "rest" for 5-7 minutes. After that, you can roll it out and lay out the filling.
Kefir dough is ideal not only for pizza, but also for savory pastries, such as pies with potatoes or cabbage.
How to make batter for pizza: a quick recipe
The value of such a dough is that it cooks many times faster, since it does not have to be rolled out. It is enough to combine the components and prepare the filling. This dough is suitable for baking not only in the oven, but also in a pan.
300 g flour;
- 1 egg;
- 1 tbsp. milk;
- 1/2 tsp soda;
- vinegar for extinguishing soda;
- salt to taste.
- Beat the egg in a deep bowl.
- Add all ingredients except flour. Remember to extinguish the baking soda with vinegar. Mix thoroughly.
- Add the sifted flour in portions, remembering to stir to make the dough as homogeneous as possible. Its consistency should be thick and lush. To determine the consistency, dip a spoon in the dough. If it drips, add flour. The dough of the correct consistency should slide slowly over the spoon.
- Leave it alone for 20-25 minutes. This is necessary in order for the dough to "distance". If you neglect this, the base will not turn out lush. The batter needs about half an hour to bake.
How to knead yeast pizza dough
Keep in mind that all ingredients should be at room temperature when kneading yeast dough. Otherwise, the dough will “ripen” for a very long time, or it will not rise at all. Both live and dry yeast can be used. The choice depends on personal preference. It is more convenient to work with dry yeast, because they do not need to be diluted with water first.
- 1 packet of dry yeast;
- 3 tbsp. flour;
- 1 tbsp. water;
- 3 tbsp. l. vegetable oil;
- salt to taste.
- Combine the sifted flour with salt and yeast.
- Pour in water, it must be warm. It can be replaced with kefir, then the dough will be tastier. Stir the mixture until smooth. Cover with plastic wrap and wait 15-20 minutes.
- Pour in vegetable oil and knead the dough. It should come out smooth and elastic. Bake pizza on such a dough for at least 15 minutes at 190-200 degrees.
How to make thin pizza dough
This type of pizza requires soft wheat flour. Otherwise, it will be difficult to get a crunchy and at the same time not overdried base.
- 500 g flour;
- 25 g live yeast;
- 25 g of vegetable oil;
- 1/2 tsp salt;
- 1/2 tsp Sahara;
- 1 tbsp. water.
- Pour some lukewarm water into the container. In hot yeast fungi will die before they can fulfill their mission. And in cold water they simply will not "wake up".
- Add yeast and let it dissolve.
- Add salt and sugar. Supplement with vegetable oil. It is advisable to opt for olive, it will improve the taste of the cake. Stir and make sure the sugar and salt are dissolved.
- Add the sifted flour and knead the dough until it becomes a custard. This usually takes 10 minutes. The dough should be well away from the walls of the container and be elastic at the same time.
- Make a ball out of the dough, cut it into three pieces. Form a ball out of each portion.
- Cover the balls with cling film and leave at room temperature for half an hour. Form a pizza base with your hands, prepare the sauce, filling and bake.
