Pizza, which is served in cafes and restaurants, is significantly different from the homemade version. But why? The filling consists of the same classic ingredients, and the dough is made according to one of the many "correct" recipes. However, when making pizza at home, for some reason the base turns out to be too lush, and there are too many toppings ... Accordingly, the traditional Italian dish of thin flatbread turns into an open rich pie. What is the secret of real Italian pizza?

The main feature is a special way of baking the dish. Traditionally, pizza was cooked in massive Italian ovens heated to 485 degrees (!). At the same time, this temperature had to be maintained throughout the entire baking time, which was a maximum of 2 minutes. As a result, an appetizing crispy crust formed on top, the base did not have time to rise too much, but inside it remained tender and soft.

Of course, installing such a culinary device at home is quite problematic. Therefore, pizza lovers have come up with a few tricks in order to be able to pamper themselves and their loved ones with a classic Italian dish. The easiest option is to cook pizza in an oven preheated to 250 degrees, while increasing the baking time to 10-15 minutes. In addition, you can use a special pizza stone, which is placed directly in the oven, and the stuffed cake is baked on it.

There are a lot of thin pizza recipes currently, so let's get acquainted with two of the most successful of them.

Pizza "Sunny Italy"

A thin base, a small amount of filling and an original combination of champignons with salami give the finished dish an exquisite taste and unique aroma.

For the test we need:

• ½ sachet of dry yeast;
• two glasses of flour;
• a tablespoon of sugar;
• glass of water;
• 2-3 tbsp vegetable (preferably unrefined olive) oil;
• a teaspoon of salt.

To begin with, we need to make a dough. Pour a glass of warm water into a bowl (you can use it from the tap) and dilute salt, sugar, yeast and a tablespoon of flour in it. We put it near a heat source (namely near, and not directly on the stove).

After 10-15 minutes, the yeast will begin to ferment, foam will appear. This means that you can already add the remaining flour and vegetable oil.

Helpful Tip: In order to create the perfect pizza, you need to rely not only on the proportions of flour / water / sugar / salt / oil given in the recipe, but also on your own culinary instinct. The dough should be pliable, plastic, but not rubbery or too liquid. Accordingly, if you have done everything according to the recipe, and the desired consistency of the dough mass has not been reached, then you can add a little more flour. And if needed, a little more...

Place the dough on a floured work surface and knead for 10-15 minutes, adding more flour if needed. We form a ball, grease it with vegetable oil, cover it with cling film and put it in heat for an hour and a half.

We are preparing the filling, which will require:

• salami sausage (100 g);
• tomato sauce for pizza (6 tablespoons);
• four fresh champignons;
• one medium tomato;
• grated mozzarella (300 g).

When the dough has increased at least three times, divide it into three approximately equal parts. We roll balls out of them and form cakes, previously rolled in flour. Grease a baking sheet with olive oil and turn on the oven to maximum - let it warm up for now.

Now you need to stretch the dough cakes on the bones with a clenched hand into a fist and scroll them several times - this is how Italian pizzaiolo turn the dough into a pizza base thickened at the edges and thin in the middle. In principle, at this stage, you can use a regular rolling pin to roll out the dough.

We spread the cakes on a baking sheet, generously grease them with tomato sauce, distribute thin circles of sausage, half rings of tomatoes and pieces of champignons over the dough (in one layer). Sprinkle with grated mozzarella on top and send the dough with the filling to the oven for 10 minutes.

When the cheese melts and turns golden, the delicious thin pizza "Sunny Italy" is ready!

Neapolitan pizza on a thin base

An extremely popular variant of thin pizza. Such a dish is prepared quite quickly, and on the table it looks unusually beautiful and even elegant. Neapolitan pizza dough is created from:

• a bag of dry yeast;
• a glass of cold water;
• pinches of salt;
• 0.5 kg of flour.

Sift the flour into a large bowl and make a well in the middle of the flour mound. Pour the yeast mixed with water and salt into this recess, knead the dough. It is necessary to interfere with it until the dough mass acquires elasticity. Then cover the dough and leave it for 20 minutes in a warm place. After this time, knead again and divide into three equal parts. Cover with cling film and place in the refrigerator for at least an hour.

It is not necessary to use all the dough at once. It can be stored in the refrigerator for about three days, respectively, it will be much easier to make pizza later, since the baking base is already ready.

Everyone loves pizza - both adults and children. But many housewives do not dare to cook it at home: they are afraid that the dough will not work out. I know for sure - until recently, I myself did not even want to hear about it, until I was persuaded to take a chance and try out this pizza dough recipe like in a pizzeria.

By the way, I got the following recipe for pizza dough like in a pizzeria from the chef of a chain of Italian restaurants in our city, so my expectations to get real pizza dough as in a pizzeria came true. To say that I was satisfied with the result is to say nothing: thin pizza dough like in a pizzeria is prepared very simply, but it turns out really tasty!

I'll tell you a secret: this pizza at home with yeast is a thousand times tastier than in a pizzeria. As you understand, the filling for homemade pizza can be different, but in my family one of my favorite options is with ham, hunting sausages and mushrooms. Hearty, tasty, appetizing - a great dinner in the family circle!

Ingredients:

For 2 pizzas with a diameter of 20-22 cm:

For pizza dough like in a pizzeria:

• 200 g flour;
• 100 ml water at room temperature
• 2 tsp dry yeast;
• 1 st. l. sugar (no slide);
• 0.5 tsp salt;
• 1 st. l. olive oil.

For sauce:

• 4-5 tomatoes in their own juice (no skins)
• 1 st. l. tomato paste;
• 1 tsp dry Provence herbs;
• 1 tsp olive oil;
• salt to taste.

For filling:

• 4-5 champignons;
• 100 g of ham;
• 4-5 pieces of hunting sausages;
• 150 g hard cheese.

For decoration:

• Greens (parsley, basil, green onions).

How to make pizza at homelike in a pizzeria

First of all, we prepare the dough for Italian pizza like in a pizzeria. Sift the flour and pour into a container in which it will be convenient to work with a mixer.

Add dry yeast to flour.

Now it's time for salt and sugar.

Add unscented olive oil.

And mix everything with a mixer.

Then add water and again work with a mixer.

This completes the mixer. Take the dough out of the bowl and form into a ball with your hands.

Now get ready - you have to work hard. In order for the dough to be elastic and not sticky to your hands, it will need to be kneaded for 7-10 minutes. It is in kneading with your hands that the secret of thin dough for pizza, like in a pizzeria, lies.

Now you need to send the dough for proofing. We choose a container (I have a plastic container with a lid), large enough in size - after all, the dough will double in volume. Lubricate the bottom of the container with a little olive oil and put the dough into it. We cover the container with a lid or a towel and put it in a warm place, protected from drafts. In the summer I send the pizza dough to the balcony, and in the winter in an electric oven heated to 30-40 degrees.

At this point, the pizza adze can be frozen if you want to make pizza another day and don't want to mess around with the dough. Divide the dough into two parts, wrap each part in cling film and send the freezer. Before cooking, remove the dough and thaw at room temperature. You can use the "defrost" mode in the microwave or oven. After defrosting, the pizza dough will “fit” and be completely ready for further work.

After 40-50 minutes, the pizza dough should rise properly.

We divide our pizza dough into 2 parts.

Using a rolling pin, roll out the dough into a circle with a diameter of about 20 cm.

We mix all the ingredients for the sauce: chopped tomatoes without skins, tomato paste, Provence herbs, olive oil. We try - if there is not enough salt, then add it.

With a spoon, spread the sauce on the dough, retreating slightly around the edges.

My mushrooms, cut into plates and lightly fry in a pan with a little olive oil.

Cut the ham into thin slices.

We cut hunting sausages into rings.

Three hard cheese on a medium grater.

Greetings to all connoisseurs of haute cuisine! I am glad to see you again on this wonderful culinary blog, where you can easily find an interesting recipe and please yourself and your loved ones with delicious dishes.

How to make thin dough at home? Very easy and simple! With this recipe, you can always bake an almost real Neapolitan beauty at home. And after some short practice, all the guests will assure you that your pizza is even much tastier than the one sold in the pizzeria.

Ingredients:

1. Wheat flour (it is best to use the highest grade) - 300 gr.

2. Dry yeast - 6 gr.

3. Water - 150 gr.

4. Salt - 5 gr.

5. Vegetable oil - 1.5 tbsp. l.

The process of preparing soft and thin dough:

1. Be sure to sift the flour before cooking. This will help to get a tasty dough of a homogeneous soft structure without lumps. I usually use when creating my culinary recipes.

Most often, these are products of the Makfa trademark. Its only drawback, perhaps, is the high price. What products do you use? Please tell me alternative options in the comments to this article. I will be very grateful to you!

Add dry yeast, salt and slightly warmed water to the sifted flour. Mix everything thoroughly. Why add warm water, you may ask. This is done specifically so that the yeast can easily play its part in this dish. In cold water, the fermentation process will be much slower. The optimal temperature for yeast is the temperature of the human body.

2. Add vegetable oil and knead the whole mass. Vegetable oil will help our dough to become elastic, and also make it easy to take it with your hands and give it the desired shape.

3. Knead the dough with your hands. Leave the resulting mass in a warm place for 15 minutes. Be sure to cover the container with a clean towel.

Yeast dough needs such a procedure to rise and become soft and airy. Otherwise, you can get a hard and elastic piece of bread, which even the tongue will not dare to call pizza.

4. Now you can safely embody your culinary fantasies by adding various favorite toppings to your taste. I'm just absolutely sure that the result will be just amazing!

Additional Information:

I hope you enjoyed my recipe. Such a quick preparation of dough on water will allow even those people who are now observing Great Lent to enjoy food.

And you can sprinkle this dough with salt, dry rosemary, pour olive oil and bake in the oven. It will turn out quite simple, but amazingly tasty "Focaccio".

Feel free to experiment in your kitchen, because that's how all great dishes and recipes are born. I wish you all bon appetit in good company!

Video recipe for yeast dough for pizza:

Many people have a huge amount of controversy about: what kind of dough is best for pizza? I'll tell you straight, the dough is best suited for what you like and never focus on someone else's opinion.

In this video, the family kitchen team will tell you their family recipe for yeast dough. I have watched the video several times and really liked it. My advice is to watch it.

Don't forget to post your comments or photos of your Neapolitans using this recipe. I'd love to see your creations! Also be sure to post your recipes, share your culinary experience. After all, there are no limits to perfection, let's improve together on the pages of this blog! See you soon, friends!

Baking a real, almost Italian, pizza in a gas or electric oven is difficult, but possible. I tried a dozen and a half different recipes before I came to the conclusion that it was not only and not so much in the method of preparing this famous pastry, but in the baking technique. In order for the pizza dough to be thin and soft, as in your favorite pizzeria, it is important not only to know the proportions of the products, but also to observe the recommended temperature when cooking. In a conventional oven at an average temperature, a delicious cake with a filling is obtained, but it is almost impossible to achieve the desired airiness, softness and at the same time a crispy crust. Here are some cooking tips that will get you closer to (and sometimes even better than) the culinary results of famous pizzerias.

• Traditionally, special ovens are used to bake pizza. Baking in them is cooked at a high temperature and quickly. Houses for these purposes use baking stones made of fireclay clay. They equalize the temperature in the oven, ensure uniform, fast baking of the top and bottom. Pizza is cooked at 250-270 degrees for 5-7 minutes. Cheese during this time does not have time to dry. When cut, mouth-watering cheese "threads" are obtained, which stretch for a piece. I've tried preheating the oven to the highest setting and cooking in a regular metal biscuit pan on a baking sheet. The result is a properly baked top and an almost raw, moist bottom. If the oven is in a shape with holes, it will taste better, but not quite like in pizzerias. A little hint: instead of expensive stone, it is permissible to use building unglazed tiles made from environmentally friendly clay. It costs much less. But do not forget to ask for a quality certificate.
• The quality of the flour is of great importance. Use a superior quality or high protein product.
• To make the dough softer, boiled potatoes are added to it in an amount of 10-15% by weight.

Yeast-free crispy dough for thin homemade pizza

Required products (for 1 large / 2 small):

How to quickly and easily prepare a successful pizza dough without the use of yeast:

Mix flour with baking powder (baking powder). Sift into a deep bowl. Make a small hole in the center.
You can knead on water, milk or water-milk mixture (1 to 1). The liquid should be boiled, cooled to room temperature. Dissolve the salt in it. Pour into the recess. Add oil. Ideally, you should use extra virgin olive oil - a classic for Italian pizza. Refined sunflower oil will do.
At this stage, you can add aromatic seasonings: ground pepper, oregano, thyme, basil, rosemary. Start stirring the food with a fork, collecting them from the edges to the center. The mass will turn out lumpy, heterogeneous. When it becomes difficult to mix, the fork becomes sticky, transfer the dough to a work surface greased with a thin layer of fat.
Knead for at least 7-10 minutes. The dough will be elastic, not sticky, rather tight. Form a ball out of it. Return to bowl. Close with cling film. If possible, leave at room temperature for 30-40 minutes. During this time, gluten will stand out, and baking will turn out softer. With limited time, you can bake immediately.
Roll thin. Make the sides. Brush with sauce. Lay out the filling to your liking. I had sausages, onions, sweet peppers, cherry tomatoes, slab mozzarella. Bake in preheated oven until done. Serve immediately after baking. The pizza is extremely thin, very soft on the inside, crispy on the outside. Pizzerias don't cook that well.

Quick non-dough dough with dry fast acting yeast

Ingredients for 2 medium pieces (glass - 250 ml):

Cooking method (recipe with photo step by step):

Sift the flour onto a cutting board or into a large bowl. For ease of kneading, make a recess in the center.
Boil the water. Cool to a temperature of 35-40 degrees. Dissolve sugar, yeast. Stir until completely dissolved. Pour liquid into flour.
Stir with a spatula. Add oil.
Switch to manual kneading. If the mass is a little sticky, grease your hands with oil. Add a couple more tablespoons of flour if needed. Knead the dough with your hands until it becomes elastic, homogeneous, stops sticking to your palms. Lubricate the inside of the bowl with vegetable fat. Put down the dough. Tighten with cling film. Put in a water bath - in a large basin of hot water.
After 20-30 minutes, the yeast base for soft homemade pizza will be ready for further cooking. It will increase in volume by 2-3 times. Remember her. Divide if necessary.
Roll out into a thin round (rectangular) cake on a floured surface. Make a high edge if desired. Top with your favorite sauce. Spread the filling evenly. I had the meat version: smoked pork belly, chicken roll, sausages, red onion, cherry tomatoes. I put the cheese under the filler. This time I chose cheddar. Decorate the finished pastry with fresh herbs. Serve immediately before the cheese layer has set. I advise you to bake on a baking stone at a temperature of 250-270 degrees for about 7 minutes. It is also acceptable to cook in a conventional oven. It turns out delicious, but not quite like in cafes and pizzerias. It will turn out a slightly denser, crispy base. The recommended temperature for cooking in the oven is 200 degrees. Time - 15-20 minutes.

Yeasted classic dough for thin pizza, as tasty as in a pizzeria

Would need:

How to properly prepare pizza dough thin and very soft:

You can knead on the basis of fresh or granulated yeast. In the first case, the product must first be crushed with fingertips. Mix yeast, sugar, 1-1.5 tablespoons of flour in a bowl.
Bring filtered water to a boil. Cool down to 36-38 degrees. Add about half a glass to the bowl of dry ingredients. Stir. It will turn out a grayish, pouring, homogeneous mass - dough. Cover with cling film (cloth). Put in heat to ripen for 10-30 minutes (depending on the type, freshness, quality of yeast). Stir the salt into the remaining water.
A ripe dough will look something like this. The mass will become lighter, covered with thick bubbly foam, and will increase in volume several times.
Pour the remaining flour into a deep bowl. Pour in water with dissolved salt. Add steam.
Stir. Pour oil into the resulting lumpy mass.
Knead a smooth, moderately tight, soft, elastic dough. When kneading, it should not stick to the hands, the working surface. Put the future baking base back into the bowl. Cover with a napkin. Take at least 1 hour to climb. To speed up the process, put the dough in a water bath, as in the recipe above. The amount of yeast can be reduced by 2-3 times. But in this case, the time to rise will increase proportionally.
This is how it rises - the airiness just rolls over. It is very comfortable to work with the yeast base. It comes out moderately dense, thinly rolled out, does not tear. Form a round base with or without sides in a special form with a perforated bottom or on a board. The better the crust is rolled out, the thinner the pizza will be. Brush the middle with a layer of sauce. Post your favorite toppings. Grated (sliced) cheese, according to Italian rules, is placed on top of the sauce or directly on the filler. In my photo - smoked salmon, mussels, squid, shrimp. For piquancy, I used thinly sliced ​​lemon, garlic sauce. Cheese - pickled mozzarella. To make the finished pizza soft, with a crispy crust, cook according to the recommendations suggested at the beginning of the article.
Serve!

Authentic Italian thin crust pizza can be prepared quickly and easily! Still don't believe? Then try this recipe and become a fan of Italian cuisine.

If simple and quick to prepare seems different from a traditional Italian dish, then homemade thin-crust pizza is sure to impress you. This is not to say that this is a very complicated recipe, but you still have to tinker with it a little.

Cooking delicious thin dough

1. Sift one cup of flour and mix it with a bag of dry yeast. If you don't have flour, use this one.
2. Heat a glass of water to about 45 degrees and pour the flour mixture with warm water.
3. Mix the dough well and add 2 tablespoons of vegetable oil to the mass. Connoisseurs prefer and recommend taking olive oil, but if it is not in the house, then sunflower will do.
4. Now salt to taste and gradually stir in 2 more cups of the sifted wheat flour into the dough. The dough should be tough and elastic.
5. Poke a few holes in it with a fork, cover with a napkin and leave in a warm place.

Filling options

Ready-made thin yeast dough for pizza can be used for any filling - meat, fish, sausage, cheese, vegetable. If you do not have your own ideas, then choose one of these toppings:

• assorted smoked sausages and sausages, everything should be cut into thin slices;
• cold cuts: pieces of fried meat, fried minced meat, pickled cucumbers, sweet bell pepper
• sea ​​cocktail: shrimp, mussels, canned tuna, olives;
• smoked chicken, bacon, red onion rings, corn kernels.

In fasting, you can cook delicious pizza on thin dough stuffed with several types of mushrooms, eggplant and other vegetables.

Bakery products

While you were cutting the filling, the dough had already taken on a state of readiness. From this volume, 5 pizzas with a diameter of 28 cm are obtained. If you are going to bake products in pans of this size, then divide the base into 5 balls, if you have other shapes, then navigate based on the proportions.

Roll out the dough into thin layers and cut off the excess edges. In order not to grease the form, cover it with baking paper. Lubricate the base with ketchup or white sauce, sprinkle with spices or dry herbs, put your favorite filling on top, garnish with olives and sprinkle generously with grated cheese.

Thin cakes are baked very quickly - no more than 7 minutes. Make sure the dough doesn't burn or dry out!

OK it's all over Now! The real thin crust pizza is ready! If you like to use it with coffee, then try brewing it, it will make it spicy and enrich the flavor.