Yeast pizza dough: making thin and soft dough just like in a pizzeria. Yeasted dough for pizza dough Yeast dough for pizza dough

09.07.2021

Hi guys!

For a long time I wanted to give you the recipe of my specialty italian pizza. But since we have never changed the filling for many years: we prefer only Margarita, I will give you a bomb recipe dry yeast dough, and with the fillings, I think you can somehow handle it yourself. Well, except that, in the end, I will share my homemade tomato sauce. It's painfully delicious and simple.

To tell you the truth, Italian pizza didn't impress me at all. Apparently, it's all a matter of habit. Or maybe the places were wrong. But in Greece, for example, I ate pizza much tastier than Italian. True, it was in Crete, and in Crete, as I said, everything is better, higher, tastier. I love this island. If you like delicious food, then you definitely need to get there by any means and tricks.

Well, here I am again distracted by my favorite topic ...

Let's get back to our Italians. But before we start making pizza, let's first deal with flour.

What flour to choose for pizza

Currently the most popular on the market is premium flour. It is low in gluten and high in starch. And this is not the best factor for yeast savory pastries. Premium flour is quite weak in order to form a dense crumb, which is what we are trying to achieve when baking bread and pizza.

To make the perfect dry yeast pizza dough, I recommend using flour of the first grade. Such flour has a higher protein content, and the dough from it is soft and elastic. For a real thin Italian pizza - that's it.

I always cook pizza only from the first grade flour and it has never let me down. Unfortunately, such flour can not always be found on the shelves, but it can be ordered in online stores. I know for sure that Pudov produces such flour, they call it that - "Pizza flour".

I must say that pizza is the most frequent guest on our weekend table. It takes a minimum of time to cook it, and the taste of our pizza is better than any purchased one. But this, of course, provided that both the dough and the tomato sauce are homemade.

Here we go?

Oh, and one more important point: every time I changed something in this recipe even one iota, the result was radically different from what was supposed to be. Keep this in mind.

From these ingredients, 2 pizzas with a diameter of 34-35 cm are obtained. We have enough for two of us, and my husband still has to work the next day. If you need more, then exactly double the proportions. Only yeast should be taken not 8, but 7 grams.

For the test we need:

flour of the 1st grade - 500 gr.
sugar - 1 tsp
dry yeast - 4 gr.
warm water - 300 ml
salt - 10 gr.
olive oil - 30 ml

Cooking method:

Dough kneading

When kneading yeast dough, the water should be heated to no more than 30-40ºС. Hot water kills yeast. Those. be guided by the temperature of your body: the water should not seem to you either warm or cold.

	Sift flour into a large bowl, add sugar and dry yeast, mix thoroughly with a whisk.
	Pour warm water into a separate container and stir the salt in it. Then add olive oil and mix with water using a whisk.
	Make a well in the center of the flour bowl and pour in the water. Next to the bowl, put the flour and some water in case you need to add a little water or flour.
	Mix dry and liquid ingredients by hand, and knead a soft elastic dough, transferring it to a work surface sprinkled with flour.
	Thoroughly knead the dough with your hands for about 10 minutes. Generously dust the bowl with flour and transfer the pizza dough into it.
	We cover the bowl with cling film and put in a warm place for 2 hours to proof. Alternatively, you can put the dough in the oven with the light on. The oven does not need to be preheated. The main thing is that the dough does not stand in a draft.
	After the dough has doubled, take out the bowl and turn on the oven at 250ºС. We lightly knead the dough that has come up with our hands and roll out a thin layer with a diameter of 34-35 cm on a floured working board.
	We form small sides with our hands and transfer the layer of dough to a baking sheet.

Baking

	Spread the tomato sauce on top of the dough and send the dough to the preheated oven on the penultimate shelf from the bottom for 6-7 minutes.
	Then we take out the baking sheet, spread the cheese and whatever else you want on the dough, and send it to the oven for another 6-7 minutes.
	Serve the pizza immediately from the oven, cutting it into portions.

AND final prize for the most attentive - simple recipe for homemade tomato sauce for pizza:

I grate 2 large tomatoes, pass 2 cloves of garlic through a press, add 1 tsp each. dried basil and oregano + some salt and black pepper. I put all this in a saucepan and put it on a strong fire. After boiling, I add a couple of tablespoons of olive oil to the eye and boil for about 10 minutes. But in general, the cooking time depends on the wateriness and juiciness of the tomatoes. After the sauce has thickened, it must be completely cooled. Therefore, I cook it immediately after I put the dough on proofing.

If you learn how to make this perfect dry yeast dough, you will never buy ready-made dough or pizza in the store again.

Good luck, love and patience.

All. Bye. Bye.

pizza recipe

How to make yeast dough for the best homemade pizza! Simple step by step instructions with photos. Please your family and friends. Bon appetit!

45 min

250 kcal

5/5 (2)

Sometimes you want to erect a monument to those who invented pizza! In fact, for me there is no more favorite product in the world, which is always seen as appetizing, fragrant and tasty, that neither children nor adults can resist it. Surprisingly, in our family, homemade pizza on yeast dough has always turned out just great, in no way inferior to analogues prepared in pizzerias equipped with professional equipment - maybe it's the special recipe of my mother, who bakes real culinary masterpieces in an old oven?

Deciding to check it out, today I rewrote this step-by-step yeast-based dough recipe so that each of you, dear culinary experts, can try it for yourself, quickly getting a product that exactly meets all expectations.

Did you know? The classic pizza dough recipe involves preparing a sourdough starter with fast-acting dry yeast, and then baking it in a special oven heated to 400 degrees. It is clear that such conditions are unattainable for most housewives. Therefore, culinary geniuses came up with a new version of the recipe that allows you to get delicious results using a conventional oven.

Preparation time: 60 - 120 minutes.

Kitchen appliances

Several capacious bowls with a volume of 400-800 ml, teaspoons and tablespoons.
Fork, steel or wooden whisk.
Towels (preferably linen or cotton)
Baking tray or bun pan with non-stick coating.
Baking paper if needed, sieve, sharp knife and oven mitts.

Also, keep your blender or food processor ready with the ability to switch speeds.

You will need

Filling

Dough

1 kg of wheat flour;
500 ml of purified water;
8 g of table salt;
110 - 120 ml of olive oil;
8 - 10 g dry yeast.

Additionally

30 g of creamy margarine;
some flour for dusting.

With this recipe, you can make a quick yeast pizza dough in milk instead of water, since the first gives the products incredible splendor and airiness, and the second makes the pizza crusts rougher during baking, but can also be prepared with wet yeast. In addition, for the filling, you can use absolutely any combination of ingredients by adding mushrooms, sausage or boiled meat to it. However try not to overload the filling with ingredients.

Cooking sequence

Preparation

Pour water or milk into a deep bowl, the ingredient should be at room temperature.
Pour in the yeast, stir them with a spoon or spatula until completely dissolved.
Add salt, mix a little more, trying to make the grains disappear.
The next step is to pour in the olive oil, stir and leave the mass for five minutes.
Grind the tomatoes in a blender or cut into slices - as you like.
We cut the onion into rings, rub the cheese on a grater or with a food processor.
Mix the tomato paste with sugar and salt, beat for a minute or two with a blender.
We try the sauce - if it is too sour, add a little more sugar.

Important! In fact, the main thing in yeast-free dough is sourdough, so be sure to make sure that there are no drafts in the room during its short proofing. If this is not done, the pizza dough may become "rubber" and will not rise.

Dough

Sift the flour into the deepest bowl, make a well in the middle.
Pour about half of the prepared sourdough into it.
We mix the mass with a spoon, trying to do it with confident, strong movements.
Pour a little more liquid, remove the spoon and start manual kneading.
After adding the remaining leaven, we continue active kneading for about fifteen minutes, practically without stopping kneading a very plastic, soft and viscous dough.
If the dough is very sticky to your hands, sprinkle it with a little flour, continue kneading.
Then we divide our dough into several parts: each will become a blank for one pizza
After that, cover the container with the dough with a film or towel, place it in a warm place for an hour or two.
Then we knead the dough and begin to assemble our product.

Assembly and baking

Did you know? How to check the readiness of pizza? Just take a wooden stick, skewer or toothpick and pierce the cooked product 5 cm deep. After that, pull out the stick and use your fingers to touch the part of it that was just inside the pizza. A dry skewer indicates the readiness of the product, and a wet skewer indicates that it is too early to remove the pizza from the oven.

That's all! Your amazingly delicious pizza is completely ready! It remains only to cut it into portioned pieces and serve, garnishing with fresh herbs, pouring mayonnaise sauce into a suitable container and preparing the appropriate drinks - tea, juice or compote.

Children also love to eat pizza with milk, and adults - with hot coffee. I bet your first pizza will fly off the table at incredible speed. Wrap the remaining pizza pieces in a plastic bag and place in the freezer, because you will definitely need to make another pizza soon!

We watch the video recipe

In the video below, you can immediately see that the preparation of yeast dough for pizza is very quick and simple, suitable even for beginners in cooking.

Concluding our mouth-watering conversation, I would like to highly recommend the hostesses to prepare some more delicious options for the most delicate pizza dough, which were shared by my friends who love to experiment in this field.

For example, try the amazingly tender and fragrant butter, famous not only for its ease of preparation, but also for its economical set of ingredients. In addition, do not forget about, which is an excellent choice for those who appreciate kefir pastries for their exceptional taste.

It would also be completely out of place to recall the beloved by many, which I cooked last weekend and was incredibly fascinated by its spicy aroma and amazing taste. Finally, it would be useful to recall the famous one, which will certainly suit those who do not have time to mess around in the kitchen, because the guests are already on the doorstep. In general, there are a lot of excellent test options and you can easily choose the one that you like.

Thank you for your attention to the above recipe! I really look forward to your comments on pizza dough, reports and reviews, as well as my own experience on additives in sourdough, dough and toppings. Bon appetit and always good mood!

To prepare it, you will need the following ingredients:

Wheat flour - 4 cups,
Sugar - 6 tablespoons,
Butter - 6 tablespoons,
Chicken egg - 5 pcs.,
Yeast - 20 g.,
Salt - half a teaspoon
Milk - half a glass.

You can use margarine instead of butter, and water instead of milk. The liquid should be warm, in which we will breed yeast.

How to make sourdough pizza dough?

First you need to prepare the dough. To do this, take half a glass of warm milk and dilute, diluting the yeast in it, stir thoroughly.

A blender with a whisk attachment allows you to quickly stir the yeast until smooth. Try it.

Add half the volume of flour (2 cups) to the resulting mixture and mix thoroughly (again using a blender). Put in a warm place for 3 hours until the maximum rise. If the dough begins to settle earlier, start kneading the dough.

Thoroughly mix eggs with sugar and salt. Add the resulting mixture to the dough along with the rest of the flour. Knead the dough until it becomes homogeneous. I usually do this within 8-10 minutes.

Heat the butter (or margarine) to a state of thick sour cream and add it to the dough, after which the latter mix well. Cover the container with a towel and place in a warm place to rise.

To make the dough rise faster, place it in a warmer place. If there is no rush to cook, place in a cooler environment.

When the dough has doubled in size, punch down and put on the table, sprinkled with flour.

All. You can cook the cake! Bon appetit 🙂

Another yeast dough recipe for pizza.

For dough: 1.5 cups of wheat flour, 0.5 cups of milk, 2 g of sugar, 20 g of yeast.

For the dough: 2 cups wheat flour. 0 t 25 cups of milk, 7 cm. tablespoons butter, 4 eggs. 0.5 teaspoon of salt.

Prepare dough from flour, milk and yeast. Warm the milk, pour the yeast diluted in a small amount of warm milk or water into it, stir and add the prepared flour (half the norm), add sugar, and stir until a homogeneous mass is obtained. Put the dough in a warm place for 2-3 hours, the proportion of fermentation. The volume of the dough should increase by 2-3 times and gradually begin to fall off. Opara is ready.

It usually takes 3-4 hours to prepare the dough, depending on the quality of the yeast, the amount of muffin put in (the more muffin, the more time it takes for the dough to rise) and the temperature* at which the dough is cooked. Add the rest of the milk (warm), salt and sugar dissolved in a small amount of water, eggs to the dough - stir everything, add flour and knead the dough until it becomes smooth, elastic and will easily fall behind hands and the walls of the dishes. Then add melted butter, butter or table margarine, vegetable oil to the dough and knead well. Sprinkle the dough lightly with flour, cover with a lid or cloth and set aside.
in a warm place for 2 hours for fermentation, then make a punch.

The second recipe for making sponge dough for pizza

For dough: flour - 1.5 cups, milk or water - 0.7 cups, sugar - 0.5 tsp, yeast - 20 g.

For the dough: flour - 2 cups, milk or water - 0.5 cups, butter - 7 tablespoons, egg - 4 pcs, salt on the tip of a knife.

The sponge dough should be prepared in two steps. To prepare the dough in this way, first make a dough from flour, milk and yeast. To knead it, heat milk (about 80% of the norm) to 30 ° C, then pour into it separately diluted in a small amount of warm milk or water and pre-strained yeast. Stir the resulting liquid, add about 1/3 of the amount of flour provided for in the recipe, a little granulated sugar to feed the yeast and mix everything until a homogeneous mass is obtained.

Most often, yeast dough is used in the preparation of pizza. Of course, you can buy it, but to be sure of the quality, it is better to make it yourself. Below is a recipe for how to make dough for pizza dough.

How to make sourdough pizza dough

Pizza dough is prepared in two steps. At the first stage, they put a dough. To do this, you will need one and a half cups of flour, 0.7 cups of milk, 0.5 teaspoons of granulated sugar and 20 grams of yeast.

To prepare the pizza dough itself, you will need two more glasses of flour, half a glass of milk or water, 7 tablespoons of butter, 4 eggs and salt in the amount of “on the tip of a knife”.

How to make pizza dough dough

They put or dough as follows: for its kneading, 4/5 of the cooked milk is heated to 30 ° C and poured into it diluted in a small volume of warm milk and strained yeast. Then the liquid is mixed and a third of the cooked flour is added to it, a little bit of granulated sugar and mixed again.

The degree of density of the dough depends on the quality of the flour. Dough with premium flour is made more liquid, and the best flour for yeast dough is coarse flour.

At the end of the kneading, the dough is covered with a towel and placed for 2-2.5 hours in some warm place for its fermentation. During the fermentation process, the dough increases by 2 or 2.5 times, and then begins to gradually fall off. This is a sign of her readiness.

Making pizza dough

The remaining warm milk is added to the finished dough, in which sugar, salt, the remaining flour and eggs are first dissolved. Then the dough begins to be kneaded and do this until it becomes plastic and begins to separate from the hands and the walls of the dishes without problems.

Then, after kneading, butter or melted butter, margarine or vegetable oil, melted to a creamy consistency, is added to the dough, and continue kneading until the butter is completely mixed with the dough.

The kneaded dough is sprinkled with flour and removed for 1.5-2 hours in a warm place. The air temperature there should be 25-30̊С. During this period of time, the dough should be kneaded several times. The finished dough should approximately double in size.

Here is a fairly detailed recipe for how to make pizza dough. It should only be noted that the fermentation time of the dough and dough can be changed by removing the dishes with them in a warmer or colder place.

PIZZA in its essence is a hot sandwich, the dough base of which is baked together with a topping (“filling”) placed on it, made up of different products.

Pizza dough can be very different, the main thing is suitable for the chosen topping, i.e. the choice of dough, as well as topping, is always done according to the chef's own taste and the availability of products.
It is the unlimited breadth of the choice of possible ingredients that gives scope for culinary creativity and allows you to cook an innumerable variety of pizzas for all tastes. This has made pizza one of the most popular dishes in the world.

Pizza is a very ancient dish. The invention of pizza is traditionally attributed to the ancient Roman commander and gourmet Lucullus, although for many centuries before him pizza was prepared by the ancient Greeks, and even earlier by the ancient Egyptians and the inhabitants of Ancient Mesopotamia.

Pizzas (dough cakes with topping placed on them) appeared no later than the beginning of mankind's occupation of agriculture, possibly even earlier. But it was Lucullus, who became famous for his famous feasts, that made pizza popular throughout the vast Roman Empire. In the twentieth century, especially after the 2nd World War, which significantly united all of humanity and marked the beginning of the current globalization, modern pizzas began their victorious march across the planet.

A good freshly baked pizza is always a welcome addition to any table. Try and invent your own original pizza, which will glorify you among relatives, friends and acquaintances.

Experiment with dough and topping combinations. In some cases, good results can be obtained by replacing the water in the dough with good beer or part of the water with vodka (up to 1/4 vodka of the total amount of water - this will add splendor), dry wine (up to 1/2), small additions of cognac - up to 1-2 Art. tablespoons per 1 kg of dough (you should be as careful when adding cognac as when adding hot peppers to dishes, otherwise an overly pronounced cognac taste and smell can make the product unpleasant), as well as introducing finely chopped fresh herbs and dry ground spices into the dough taste.

Always keep in mind that a phrase like "Real Italian pizza dough" can only come from an ignorant person - Italian cuisine is not so poor as to have only one pizza dough. (Compare with the phrase "Real Russian pancakes" and remember the number of pancake recipes in Russian cuisine. The same applies to the phrase "Real kebab" and many others.)

Dough products are very ancient, they are at least 30 thousand years old. To date, more than 2,000 different recipes for making good dough have been created by mankind. And new types of testing are constantly being created.

The best flour for making pizza dough is semolina. In its absence, you can add a little to the dough decoys(about 1/8-1/10 of the amount of flour) - this will add splendor to the product. Some cooks add semolina to the dough, previously brewed in water, like semolina (cooking time 1 minute), then cooled to warmth.

Milk dough kneading makes the product tastier, more nutritious, but makes the dough sticky, deprives it of airiness. Therefore, milk can be added to the dough in an amount from 1/4 to a maximum of 1/2 of the total amount of liquid. Many types of excellent dough are prepared without the addition of milk at all.

Good results are obtained by using whey instead of water. obtained during the preparation of cottage cheese or cheeses. To accumulate and preserve whey, it can be frozen in a freezer (shelf life in a tightly closed container at a temperature of minus 18 ° C is up to 1.5-2 months, no more).

For the quality of dough products, not only the composition and proper quality of the initial products taken for the test are important, but also the technology of dough preparation.

IMPORTANT!
1) Flour before kneading any dough must be sifted through a sieve. This is an indispensable condition for ensuring the quality of all dough products.
2) Good mixing (kneading) of the dough is required for at least 6-8 minutes, optimally - 10-15 minutes. Dough thoroughly washed by hand is of higher quality than when using a mechanical kneader.
3) When rolling out, the yeast dough largely loses the accumulated gas bubbles. To make the product lush, when using yeast dough, do not forget about the obligatory proofing of the product before baking for 10-15 minutes so that the dough comes up a little more.

Cutting pizza is much easier than cutting pies or pies, baking time is shorter.
Therefore, pizza from a suitable dough (see below) and with a suitable topping (cheese, meat, fish, vegetable, complex) can be successfully served with first courses instead of traditional pies and pies in such cases.
Thin pizza with rich vegetable topping complements kebabs and barbecues well.
Beautifully decorated pizza with sweet topping will be not only a wonderful dessert, but also a dessert table decoration.

Pizza and a drink served with it can be a small but satisfying meal.
For example, pizza from quick dough on kefir(like quick pancakes, pancakes from this dough) are easy to cook for breakfast. For quick preparation, the kefir dough kneaded in a couple of minutes (thickness, as for pancakes) is simply laid out on a greased frying pan or baking sheet, leveled with a spoon into a thin layer, topping is placed on top to taste and availability - and preheated to 180 gr. From the oven for 10-15 minutes (baking time depends on the thickness of the dough layer). A wonderful freshly baked hot breakfast is ready.

Portion mini-pizza from yeast dough (diameter 12 cm).

Of these types of dough you can cook almost all types of homemade cakes:

YEAST SOUR DOUGH

I. Plain non-dough yeast dough

Ordinary buns, pies, donuts and other products with a small amount of muffin are usually baked from this dough. In order for them to bake well, you need to properly loosen the dough with yeast and skillfully combine it with fillings. So, salty fillings (from meat, fish, mushrooms) are not suitable for sweet dough and flavored with saffron, lemon, cardamom; for sweet fillings, you can not cook salty dough.

The composition of an ordinary non-dough yeast dough:
4 cups wheat flour
1-2 tbsp. spoons of sugar
3-4 st. tablespoons of vegetable oil
1 egg, 20 g yeast,
1/2 teaspoon salt
1 glass of milk or water.

Pour warm milk or warm water (temperature 27-30°C) into a saucepan and dissolve the yeast. Add salt, sugar, eggs, aromatic substances, sifted flour and knead for 5-8 minutes to get a homogeneous, without lumps, not very stiff dough.

If there is not enough liquid to knead the dough, add some milk or water. Before sifting, measure the flour with a glass, without tamping it.

At the end of the kneading, add preheated oil, mix lightly, cover the pan with a lid and put in a warm place.

After 2-2.5 hours after kneading, when the dough rises strongly, you should knead it.

After about 40-50 minutes, when the dough begins to sink after maximum rise, make a second punch down of the dough and put it on a floured table or cutting board.

The duration of the test approach can be adjusted by changing the dosage of yeast and temperature conditions. A temperature of 28-30 ° C is considered normal; When the temperature is lowered, the duration slows down; when the temperature rises, it speeds up.

At temperatures below 10°C and above 35°C, the dough is not suitable.

If too much salt or sugar is put in it, yeast fermentation will slow down or stop. In this case, you need to knead a new portion of the dough and mix it with salted or oversweetened.

Yeast should be of good quality.

When kneading the test, remember following:

1) excess water - the dough is poorly formed; products are vague, flat;
2) lack of water - the dough does not ferment well, the finished products will be tough;
3) replacement of water with milk or cream - finished products have a beautiful appearance, their taste improves;
4) an increase in the amount of fat - products become more crumbly and tasty and do not get stale longer;
5) excess salt - the dough does not ferment well, the products acquire a salty taste; peel color - pale;
6) insufficient amount of salt - products are vague, tasteless;
7) a large amount of sugar - the surface of the product is quickly tinted during baking, and the middle is baked slowly. Also, the dough doesn't fit well; when more than 35% sugar is added, the process stops completely;
8) insufficient amount of sugar - the products are pale and unsweetened;
9) an increase in the number of eggs - products become more magnificent and tasty;
10) replacing eggs with yolks - the products are more crumbly, beautiful yellow;
11) increase in the amount of yeast - fermentation is accelerated; too much yeast gives products an unpleasant sour taste.

Sweet yeast dough

The sponge method is used for sweet pastry. Products with a large amount of butter, sugar, eggs are baked from such a dough: various buns, rolls, pretzels, pies, flat cakes, women, Easter cakes, cookies, crackers, etc. To improve the taste and smell of sweet yeast dough, aromatic substances can be added ( grated lemon or orange zest, crushed cardamom, vanilla sugar, etc.).

The composition of the rich yeast dough:
4 cups wheat flour
from 1-2 to 4-8 tbsp. spoons of sugar (see NOTE),
4-8 art. spoons of butter,
2-8 eggs
20 g yeast
1/2 teaspoon salt
1/2 cup milk or water.

NOTE REGARDING THE AMOUNT OF SUGAR IN THE DOUGH:
For unsweetened topping, 1-2 tbsp. spoons of sugar. 4-8 art. tablespoons of sugar are added to the dough if the topping is sweet.
The increased content of eggs and butter in the dough makes the dough much tastier, richer, more nutritious and will benefit any pizza - both savory and sweet.

With this method, you first need to knead a liquid mash called dough. For kneading, take the entire norm of warm liquid and yeast and half the norm of flour (according to the recipe).

The dough should ferment at a temperature of 28-30 ° C for 3-3.5 hours until the maximum rise. During fermentation, bursting bubbles with carbon dioxide appear on its surface. As soon as the dough begins to settle, you can begin to knead the dough.

Add all other warmed products to the dough (eggs mixed with salt, sugar, aromatic substances), gradually add the remaining flour and knead for 5-8 minutes until a homogeneous mass is obtained.

At the end of the batch, add oil, heated to the consistency of thick sour cream; then cover the pan with a lid and put the dough in a warm place to rise. When the dough reaches the maximum level, punch down and put it on a table sprinkled with flour.

The duration of the fermentation of the dough and dough can also be adjusted by changing the temperature conditions of the approach, placing the pan in a warmer or cooler place.

Fluffy yeast dough pizza

FRESH (YEAST-FREE) DOUGH

Regular unleavened dough

Unleavened pies and cheesecakes are baked from this dough. It is prepared mainly with sour cream.

Option 1. The composition of ordinary unleavened dough (on sour cream):
2 cups wheat flour
1 cup sour cream
2 tbsp. tablespoons butter or margarine
2 eggs,
1 st. a spoonful of sugar
1/2 teaspoon of salt.

The dough from this amount of products is enough for baking 20-25 pies or cheesecakes.

Option 2. The composition of ordinary unleavened dough (without sour cream):
2 cups wheat flour
200 g butter or margarine
1 st. a spoonful of sugar
2 tbsp. spoons of vodka or cognac,
1/2 teaspoon of salt.

On a board or in a bowl, sift the flour with a slide and make a recess in it, into which put sour cream, softened butter, salt, sugar, pour eggs.
Knead the dough quickly. Roll the dough into a ball, put on a plate and let rest for 30-40 minutes.

Unsweetened soda dough

Pies, pies, kulebyaki and other products with unsweetened fillings are baked from this dough.

The composition of unsweetened soda dough:
4 cups flour
100-200 g butter or margarine,
12 tablespoons of sour cream,
2 tbsp. spoons of sugar
1/2 teaspoon of soda,
1/2 teaspoon of salt.
Output of finished products - 1000 g.

Sift flour with soda. Mix sour cream, eggs, sugar and salt until the salt and sugar dissolve. Beat softened butter or margarine in a bowl with a wooden spatula for 5-8 minutes, gradually adding a mixture of sour cream and eggs, then flour, and quickly (within 20-30 seconds) knead the dough. The dough cannot be kneaded for a long time: carbon dioxide, which is formed when sour cream and soda come into contact, evaporates, and the dough turns out to be tough.
Sour cream can be replaced with kefir, curdled milk and other fermented milk products.

PUFF PASTRY

Puff pastry can be yeast (sour) and unleavened. The latter is used more often. It contains no sugar at all. Its main components are flour, butter, eggs, water, sometimes kefir, vinegar, cognac or citric acid, salt.

Puff pastry products are crispy, inside are soft and tender.

In order for the dough to turn out with a good layered structure, it is necessary to strictly comply with the requirements for the products from which it is made, as well as for the technology of its manufacture. Flour for dough should be taken only of the highest grade, butter - butter or creamy margarine of excellent taste and quality.

The elasticity and elasticity of the dough is given by acid (citric, acetic) or cognac; if there is no acid, water can be replaced with sour kefir. An acidic environment contributes to an increase in the viscosity of the protein substances of the flour. The layering of the dough is ensured by its repeated rolling.

Puff pastry should be prepared in a cool room and in cold dishes.

Flour when rolling is used sparingly - only so that the dough does not stick to the board. If there is a lot of flour, then the dough will be too steep; products from it do not rise well and lose their taste.

The finished dough is stored in the refrigerator or other cold place.

Since the preparation of puff pastry is quite laborious and time consuming, you can simplify this work and make chopped puff pastry (instant). But from such a dough, baking turns out to be less crumbly and tender than from rolled out.

Puff yeast dough

Ingredients for puff pastry:
2 cups wheat flour
1 glass of milk or water
20 g yeast
1 st. a spoonful of sugar
1/2 teaspoon salt
1 egg
100-300 g butter.

This dough combines the qualities of both yeast and puff pastry. Prepare a yeast-free yeast dough. Pour the required amount of warm milk into a bowl, add yeast, eggs and salt diluted separately in a small amount of milk or water. Mix the liquid well, add the sifted flour and knead the dough.

At the end of the kneading, you can add melted butter or vegetable oil and continue kneading until the butter is combined with the dough. Lightly sprinkle the well-kneaded dough with flour, cover the dishes with a napkin and leave for 3-3.5 hours in a warm place to rise.

Roll out the risen dough into a rectangular layer 1-1.5 cm thick. Put softened butter or margarine (half of the entire norm) in the middle, cover it with a part of the layer, on which you also put butter, cover with a third part of the layer (thus, you get three layers dough and two layers of butter). Then sprinkle the dough with flour and roll out to a thickness of 2-3 cm, sweep away excess flour from it and fold it in four. Roll out and fold again.

As a result of all operations, a formation with 32 layers of oil will be obtained. When rolling 200-300 g of butter, the dough made from 2 cups of flour must have at least 32 layers of butter, otherwise it will leak out during baking. When rolling 100-200 g of butter, you can make 8-16 layers, that is, fold the dough layer when rolling not four times, but three times, otherwise the layers will not be noticeable.

Cutting the dough should be done in a cool room at an air temperature not higher than 20 ° C. At a higher temperature, the dough must be cooled from time to time, making sure that the butter does not harden, otherwise it will tear the layers of dough during rolling and leak out during baking.

Puff pastry

From this magnificent unsweetened dough, you can cook products with both sweet and unsweetened fillings. But you must strictly follow the rules for preparing such a test. None of the dough does not require so much attention in the manufacture. The slightest deviation from the recommendation leads to the fact that the products are low-layered and rough.

(option 1) :
4 cups wheat flour
2 faceted glasses of water,
400-600 g butter for the layer,
4 teaspoons of flour for rolling butter,
16 drops of citric acid,
1/2 teaspoon of salt.
Output of finished products - 1200 g.

In the absence of citric acid, it can be replaced with vinegar: 1 teaspoon of 30% vinegar for 2 cups of flour. Salt and acid improve not only the taste of the dough, but also its elasticity (when rolling, the dough is better stretched into thin layers). However, an excessive amount of salt and acid in the dough should be avoided, as this adversely affects the taste of the finished product.

When adding eggs or egg yolks to the dough, which improve the quality of products, they should be poured into a glass and water should be added to it to the set level. In this case, the egg replaces part of the water provided by the recipe.

Products made from more fatty dough are much more tender and tastier.

How to prepare the dough: pour water into a bowl (as much as provided in the recipe) or water together with an egg, add acid, then pour in salt and, when it dissolves, pour into the sifted flour. Knead the dough with a wooden spatula or hand until a homogeneous, fairly dense consistency is obtained.

If the flour absorbs a lot of water, add more; If the dough turns out to be liquid, flour should be added. Knead the dough for 5-8 minutes - until it separates well from the hands and bowl. Then roll it into a ball, put it on a floured table, cover with a napkin or a bowl in which the dough was kneaded, and leave for 20-30 minutes: so that it becomes more elastic and layers form better when it is rolled out.

If you replace 1/4 of the water with vodka, rum or cognac, then the product will turn out to be more magnificent and tasty.

In a bowl or on the table, knead the butter or margarine until the lumps disappear, add the flour intended for seaming (see the recipe) and mix it with the butter. Butter with the addition of flour contributes to better layering of the dough. Shape the butter into a flat square cake.

Cut the dough crosswise with a knife, add flour and roll out the dough with a rolling pin so that the middle of the layer is thicker than the edges. Put the prepared cake of butter mixed with flour in the center of the layer, cover it with the long edges of the layer and pinch the edges of the cake.

Put the resulting “envelope” on a table sprinkled with flour, dust it with flour and a thick rolling pin, starting from the middle, roll it into a rectangular layer about 1 cm thick. Then, with a soft brush, brush off excess flour from the surface of the dough and fold it four times.

Cover with a napkin and leave for 10 minutes, then turn the roll over, sprinkle with flour on top and bottom and roll out again to a thickness of 1 cm. Sweep the flour and again fold the roll into four. Refrigerate the dough for 20 minutes and roll it out again and fold it into quarters.

After cooling for 30 minutes, roll out the dough again into a layer and fold it four times. It is not recommended to roll out and fold the dough further.

The best temperature in the room where the dough is prepared is 15-17°C. To stand it should be taken out to the cold or put in the refrigerator.

Before baking, prick the dough layer with the tip of a knife to avoid swelling, and sprinkle the edges of the baking sheet with water.

Egg can be lubricated only on the top surface of the laid dough, but not on the side.

A fresh puff is baked for 25-30 minutes at a temperature of 210-230°C. When baking, do not allow the dough to shake, otherwise it will settle.

The readiness of a piece product is determined by elasticity and color, the readiness of the layer is determined by lifting the corner with a knife (in an unbaked layer, it is easily bent).

Puff pastry(option 2)

Puff pastries and pies are baked from this dough.

Composition of puff pastry(option 2):
2 cups wheat flour
1/2 glass of water
400 g butter,
1/2 lemon
1 teaspoon of salt.

Sift the flour, separate half of it, mix it on a board with butter and, having rolled it out in the form of a square 1.5-2 cm thick, put it on a plate and put it in a cold place.

Pour 1/2 cup of water into the remaining flour, squeeze out the lemon juice (or add diluted citric acid), salt and knead the dough. Roll it into a ball, cover with a towel and let it lie down for 20-30 minutes. Then roll out the dough so that a layer is twice as wide and slightly longer than a piece of dough with butter placed on a plate.

Put the dough with butter in the middle of the rolled out, wrap and pinch the edges. Thus, the dough from flour with butter will be in the "envelope".

After sprinkling the table with flour, roll out the “envelope” in an even strip 20-25 cm wide and about 1 cm thick. Gently fold the dough in four, place on a baking sheet and put in a cold place for 30-40 minutes.

Roll out the chilled dough again, fold it in four again in the same way and keep it in a cold place again. Do the same for the third time. After that, roll out the dough and cut pies, pies, etc.

Crumple the scraps of dough remaining during cutting into a lump, but do not knead, but, holding it a little in a cold place, roll it out and make pies, baskets, etc.

Puff pastry(option 3)

Puff pastry according to this recipe is kneaded from wheat flour in water with the addition of eggs, salt and citric acid. Vol-au-vents, kurniki and other similar products are baked from it.

Composition of puff pastry(option 3) :
2 cups wheat flour (including 1 tbsp for preparing fats),
215 g butter or margarine
2 eggs,
1 glass of water
2 g citric acid,
1 teaspoon of salt.

Pour cold water into the bowl, dissolve the citric acid, put the egg, salt, add the sifted flour and knead the dough until smooth. Shape it into a ball. Make a shallow cut at the top. Pour a little flour on the table, put the dough, cover with a towel to protect it from winding, and leave for 30 minutes.

The dough can also be kneaded on a cutting board. Pour the flour in a slide, make a depression (hole) in the middle, pour in water, add a solution of citric acid, an egg, salt and, starting from the edges of the hole, gradually add flour with a spoon (so that the water does not overflow).

When all the flour is combined with water, knead the dough (for 15-20 minutes) and shape into a bun. Make a shallow cruciform incision on the top of the dough, leave for 30 minutes, covered with a towel so that it does not wind.

Then prepare butter or margarine. Add a little flour to the butter, mix, shape into a rectangle 2 cm thick and cool.

Margarine without adding flour slides between the layers of dough, and the thickness of the layers is not the same.

For better layering of the dough, it is very important that the prepared dough and butter are of the same consistency. Roll out the dough into a rectangular layer 2-2.5 cm thick, thinner at the edges. Put prepared butter in the middle. Connect the dough from the sides in the form of an envelope, leave free space around the edges. If you put oil close to them, then when rolling they can break through. Smooth out the oil with a few light pressures of the rolling pin.

Refrigerate the dough for 15-20 minutes.

Then put the dough on the table, carefully roll it out in length (rolling away from you in one direction), observing that the dough is of the same thickness and does not break through anywhere.

Fold it in 2 layers, cool. Then repeat the procedure. When rolling out the dough, add as little flour as possible, otherwise the puff will be hard.

Lightly moisten the baking sheet with water and bake the product in a hot oven at a temperature of 250-260 ° C, very carefully, without shaking, otherwise the products will settle, hardening will form. If the dough starts to burn on top, you need to cover it with damp paper.

Puff pastry on kefir

Composition of puff pastry on kefir:
2 cups wheat flour
360 g butter,
1 egg
1 glass of kefir,
1/3 teaspoon salt
(do not add water or acid).

From flour, kefir, eggs and salt, knead a homogeneous elastic dough, cool. Lightly knead a piece of butter (do not grind) with a small amount of flour so that the mixture becomes elastic and pliable.

Roll out the dough in the shape of a square, put the mashed butter in the center and wrap it in the form of an envelope. Pinch the edges to prevent flour from getting into the seam. Roll out the dough into a rectangle, connect the opposite ends of the rectangle in the middle, pinch and fold in half again. Refrigerate for 30 minutes.

After that, roll out the dough into a rectangle (but in the opposite direction), connect the ends in the middle, sweep out the flour, pinch the seam and fold it again so that the seam is inside at the bend. Refrigerate for 2 hours.

Every time you roll out the dough after cooling, you need to turn it 90 °: then the dough will not tear from tension and will turn out to be layered. Then turn the layer again by 90 °, roll it out again and fold it four times. After that, place the dough in the cold for 20-30 minutes, and then mold.

Chopped puff pastry(fast food)

Composition of chopped puff pastry(fast food) :

2 cups wheat flour
3/4 cup water
300 g butter or margarine
1 egg
1/2 teaspoon salt
1 teaspoon lemon juice or vinegar
NOTE: instead of an egg, you can put 1 teaspoon of sugar

Sift flour on a pie board, put chilled butter into it, previously cut into small pieces, and finely chop with a knife. After that, make a deepening in the flour mixed with butter. Pour salted water into it, add an egg, lemon juice or vinegar and quickly knead the dough. Roll up a ball, cover it with a napkin and put it in a cold place. Before baking, it is recommended to roll out such a dough 2-3 times and fold it into 3-4 layers.

Chopped puff pastry with sour cream(fast food)

Composition of chopped puff pastry on sour cream(fast food) :
2 cups wheat flour
200 g butter,
1 cup sour cream
a pinch of salt.
The dough preparation technology is the same as in the previous recipe.

Butter dough

Ingredients of curd butter dough:
1 cup flour
125 g fat-free cottage cheese,
3 art. tablespoons of vegetable oil
1 egg
1 teaspoon of salt.

The dough preparation technology is the same as in the Chopped Puff Pastry recipe.
In its original form, the dough should be thin and crispy.

How To Make Pizza Fast!

The video shows how to make pizza at home, at home.
Yeast-free pizza dough.

How to prepare dough:
Pour 2 cups of flour on the work surface, as in the video.
Make a well and slowly pour in a mixture of 2 eggs, half a glass of milk, a teaspoon of salt and a teaspoon of sunflower oil.
Knead the pizza dough for at least 10 minutes.
Then cover the dough with a damp cloth and let rest for 15 minutes. The pizza dough is ready.

Next, you need to roll out the pizza dough. The first layer is tomato paste, or ketchup. Apply in a fairly thick layer. Then sprinkle the pizza base evenly with grated cheese, spread the onion, stuffing, tomatoes, and sprinkle with cheese again. Pepper, salt to taste and put our pizza in the oven until cooked.
As you can see, everything is extremely simple, the pizza is ready.
Bon appetit!

Pizza Calzone (closed pizza) and Margherita by Jamie Oliver

MIRACLE DOUGH on kefir

In the video, I wrote 1 tsp. soda with a slide, with a slide - a COFFEE spoon, a teaspoon - comes without a top!

For test:
500 ml. kefir, 1 tbsp. sugar, 120-150 ml. vegetable oil, exactly as much flour as it takes (somewhere around 3 cups), 1 tsp. soda (note above).

Cooking:
Add sugar, oil to kefir and gradually, stirring, add flour. The dough should be of a yeast-like consistency.
Next, sprinkle the work surface with flour, roll out tightly, but not very thin, take baking soda and sprinkle the dough a little bit. Wrap in an envelope and roll out again in the same way, sprinkle with soda, wrap in an envelope. Roll out for the third time, sprinkle with yourself, wrap in an envelope, put in a bowl, cover with a napkin and leave to rest for 30 minutes. This technology allows you to achieve excellent quality airy dough without resorting to the use of yeast.

Yeast dough + pies from it

Ingredients: 500 ml. warm milk, 1 tbsp. sugar, 1 tsp salt with a slide, 1 sachet of yeast (10-11 g), flour (800-1000 g).

Make a steam. Kill after 30 minutes.
Add 100 g softened plums. butter, 2 eggs, beaten with 5 tbsp. sugar, add flour, knead the dough and leave for another 30 minutes to rise.
Then beat again, add more flour, put on a rug, pour in 2 tbsp. vegetable oil, and adding flour, sweep out the dough, which will not stick to your hands. Divide into pieces, leave them for another 10 minutes to approach, and then proceed to the formation of pies.