To date, pizza is considered one of the most popular and beloved dishes. But in fact, it turns out delicious only if you make the dough for it yourself. For pizza lovers with a thin base, the best dough recipes are presented below. They are prepared easily, the main thing is that all the necessary ingredients are at hand.
Thin pizza dough - general principles of preparation
• Use fresh or dry yeast for yeast dough.
• Knead the dough preferably only with your hands.
• The dough should not stick to your hands, so don't be afraid to add flour.
• Use bread flour to make the dough.
• To make the dough good, use only quality ingredients.
• Make the edges of the rolled pizza a little thicker than the middle.
• Put the dough on a baking sheet, having previously greased it with vegetable oil.
• Preheat the oven before cooking.
Thin Pizza Yeast Dough
Ingredients:
• 185 g flour;
• salt on the tip of the spoon;
• 135 ml of warm water;
• a teaspoon of dried yeast;
• a spoon of olive oil.
Cooking method:
1. Mix yeast with flour and salt.
2. Mix the oil with water.
3. Then, slowly, pour the liquid into the flour, while mixing a homogeneous dough.
4. Once the dough is thick, place it on a surface slightly dusted with flour. Keep kneading for another three minutes.
5. Lubricate the container with oil, place the dough in it, cover it and leave it for 45 minutes in a warm place. The dough should rise slightly.
6. After the time has passed, remember the dough again and roll it into a circle with a diameter of thirty centimeters.
7. Put thin yeast dough on a baking sheet greased with olive oil and decorate with the filling.
Puff pastry thin pizza dough
Ingredients:
• a spoonful of small salt;
• 290 ml of ice water;
• 440 g of flour;
• 185 g butter.
Cooking method:
1. Remove the butter from the refrigerator and place it on a cutting board. Cut the ingredient into cubes, put in a plate and put it back in the refrigerator.
2. Sift flour into a deep bowl and add salt.
3. To the flour add the oil pulled out of their refrigerator. Using the blunt side of the knife, remember the mass to a uniform consistency.
4. Pour ice water into the resulting dough and mix everything with a cold spoon.
5. Knead the dough until it becomes flexible. Then form a ball out of it, wrap it with cling film and put it in the refrigerator for half an hour.
6. Sprinkle flour on the surface of the large kitchen board and place cold dough on it. Free the dough from the film and roll it into a rectangle.
7. Wrap the dough in three layers, you should get a square. Roll it out again and put it in the refrigerator for a quarter of an hour.
8. Again we do the same with the test, and so three more times. Do not forget to constantly put the dough in the refrigerator.
9. After the puff pastry is ready, roll it into an oval and finish the pizza.
Thin lean pizza dough
Ingredients:
• half a bag of yeast;
• 365 ml of water;
• half a teaspoon of salt;
• 445 g of flour;
• two tablespoons of sunflower oil.
Cooking method:
1. Take a bowl and sift flour into it, it will be easier to knead the dough.
2. Pour half the flour into a separate bowl.
3. Pour yeast and salt into one bowl. Heat the water and add it there along with the oil.
4. Take a whisk and beat the whole mass until smooth. No flour lumps should remain in the test.
5. Pour the remaining flour into the batter and continue to knead the dough with your hands.
6. Once the dough is firm, place it on a flat surface. Add some flour and continue kneading.
7. Try not to add a lot of flour so that the dough does not turn out tough.
8. Transfer the finished dough into a bowl, and wrap with cling film. Set it aside to rest for 45 minutes. The dough should increase slightly.
9. Put the rising dough on a table with flour and divide into two parts.
10. Roll each piece into a large layer.
11. If you wish, you can put one of the parts in stock in the refrigerator.
12. On the formation, make a few holes with a fork and send the dough to bake for 9 minutes. Only then proceed to the formation of pizza.
Thin pizza dough without yeast
Ingredients:
• 490 g flour;
• 110 g butter;
• salt;
• 240 ml of kefir;
• a pinch of baking powder.
Cooking method:
1. Sift flour into a bowl through a sieve. This will improve the quality of the test.
2. Cut the cold oil with a knife into pieces and let it thaw a little at room temperature.
3. Add the butter to the flour and mix these ingredients with a mixer.
4. Pour kefir into a container and mix with salt and baking powder. Stir everything well.
5. Pour kefir mass into flour and butter and mix the ingredients with a spoon.
6. After, place the dough on a table with flour and knead it well. It should turn out elastic and tight. Form a ball from the kneading dough and put it back in a bowl.
7. Cover the dough with a kitchen towel and put in the refrigerator for an hour. Chilled dough will be easier to roll.
8. After the time has passed, put the dough again on the table with flour and roll it into an oval layer. Then you can coat the dough with yolk and spread out the filling for pizza.
Thin crust for Italian pizza
Ingredients:
• 1.1 kg of flour;
• 25 g of salt;
• 45 g of fresh yeast;
• two tablespoons of sugar;
• 610 ml of water;
• six tablespoons of olive oil.
Cooking method:
1. Pour half of the warm water into a bowl and crumble the yeast into it, add sugar and mix everything. Ingredients should melt in water.
2. Sift flour on a large kitchen board and in the center make a large hole.
3. Dissolve the salt in the remaining warm water.
4. Pour water with yeast into the pit of flour first, followed by water with salt, then add olive oil.
5. Slowly begin to knead the dough with your hands, trying to prevent the liquid from spreading.
6. Knead for at least a quarter of an hour, the finished dough should be left behind.
7. Put the dough in a bowl, cover and put it away for 1.5 hours in a warm place.
8. Once the dough has risen, knead it again and divide into four parts. Leave one part for pizza, and put the other parts in plastic bags and put in the freezer.
9. Roll the remaining dough into a circle with a diameter of 30 cm. Cover the baking sheet with parchment and place the dough on it. Then you can start cooking pizza toppings.
Thin pizza dough with egg
Ingredients:
• half a teaspoon of sugar;
• a third of a glass;
• 210 g flour;
• a spoon of dry yeast;
• one egg;
• salt;
• a spoonful of butter.
Cooking method:
1. Add active yeast and sugar to the water. Stir mass until yeast dissolves.
2. Once the water becomes cloudy and a brown foam appears, proceed to the next step.
3. Melt the butter in a bowl and cool it. Add melted butter along with salt to yeast water, mix.
4. Break the egg into a plate and beat with a fork. Add the egg mass to the dough, add the highest grade flour there and mix the contents.
5. Knead the dough until it becomes firm.
6. Remove the finished dough for half an hour in the heat.
7. After the time has passed, you can roll it out and continue cooking pizza.
Fast thin dough for milk pizza
Ingredients:
• a glass of milk;
• salt;
• two tablespoons of olive oil;
• 3.5 cups flour.
Cooking method:
1. Make a hill of flour and mix olive oil into it.
2. Slowly introduce milk mixed with salt into the flour. Continue to do this until the dough is elastic.
3. The dough should not be soft and stick to your hands.
4. Roll the dough to the desired thickness, and lay out the filling.
Thin pizza dough - tips and tricks
• Without eggs, the base is even thinner.
• To make the edges of the pizza golden, grease them with butter.
• For yeast-free dough, use kefir, mayonnaise, or sour cream.
• Try not to overdo the pizza in the oven.
• It is better not to overload pizza with thin dough with filling.
• Add any spices to the dough if desired.
• Store the finished dough in a bag or cling film.
• Keep the dough in the refrigerator for no more than three days.
