There are a lot of recipes for Italian open pie. Some prefer yeast dough, others - fresh. One likes a lush base, tasty by itself, others like a thin, palm-giving stuffing. Knead pizza dough can be on water, milk, yogurt and other dairy products. Pizza dough on sour cream always turns out to be tender and tasty. It is usually made without yeast, quickly and easily. Beginner cooks often prefer this particular variant of the foundation.
Cooking Features
For the preparation of pizza dough on sour cream can easily take the hostess, who has no culinary experience. Knowing a few points and following the recommendations accompanying the selected recipe will ensure that you get the expected result.
- Only high-grade flour is suitable for pizza dough, especially if you want to make a thin base. It has a lot of gluten, which makes the dough out of it elastic. Cheap flour does not allow to roll out the dough thinly. The taste of pizza from low-grade gray flour also leaves much to be desired.
- Sometimes sour cream is added to yeast pizza dough, but more often it is one of the main ingredients for making unleavened dough for an open Italian pie. Baking powder is almost always added to the dough, making the dough more tender and supple. In the role of baking powder may be soda, quenched with vinegar.
- When making dough for thin pizza, it is better to refuse eggs or to put them in a minimum quantity, as they make it less elastic.
- Fresh pizza dough is not rolled out immediately. He is given the opportunity to rest in bed for 20-30 minutes. During this time, the gluten contained in the flour has time to swell, and the dough becomes more malleable.
- When making yeast dough, the yeast is first activated in warm water or another liquid. Sour cream for such a dough is taken from the refrigerator in advance or diluted with warm liquid. In the room where the dough fits, should be warm. The dough must be protected from drafts, otherwise it will settle.
If the pizza dough is used liquid, the filling is laid out immediately, they are baked together at a moderate temperature (180-200 degrees). Thick dough is rolled or stretched by hand, baked for 10-15 minutes at maximum temperature, then the base is covered with sauce and filling, brought to readiness.
Yeast dough for pizza on sour cream
Composition:
- sour cream - 30 ml;
- water - 80 ml;
- melted margarine - 40 ml;
- dry yeast - 5 g;
- chicken egg - 1 pc .;
- wheat flour - 0, 35 kg;
- sugar - 5 g;
- dried Italian herbs - to taste.
Method of preparation:
- Boil water and cool to 40 degrees. Pour into it the yeast and sugar, stir. Leave on for 10-15 minutes for the yeast to start working. About their activation will indicate the appearance of frother.
- Melt the margarine, let it cool slightly.
- Put the egg and sour cream out of the fridge in advance so that they warm up to room temperature.
- Mix yeast water with margarine, egg and sour cream, adding herbs and salt to them.
- Pour approximately two thirds of the sifted flour to the liquid mass and stir with a spoon.
- Add the remaining flour, put the dough on the table, knead it with your hands.
- Put the dough in the pan, cover with a towel and place in a warm place.
- Wait for 1, 5 hours until the dough rises, having doubled.
- Puddle the dough and wait for it to rise again.
A small cake is formed from the dough and stretched by hand until the diameter of the layer reaches 30-35 cm if you want to make the pizza thin, or 24-28 cm if you want to get a fluffy basis. The rolled dough is baked for 10-15 minutes in an oven heated to the maximum temperature. After that, it remains to smear the base with sauce, put the stuffing on it, sprinkle with cheese and bake the cake until ready.
Fresh pizza dough on sour cream
Composition:
- wheat flour - 0, 45 kg;
- sour cream - 0, 25 l;
- butter - 50 g;
- chicken egg - 2 pcs .;
- sugar - 20 g;
- salt - 2 g;
- soda, extinguished with vinegar - 2 g.
Method of preparation:
- Spread eggs with sugar.
- Add sour cream to the eggs. Whisk with a whisk.
- Melt the butter in the microwave or in a water bath, preventing it from boiling. Allow it to cool slightly.
- Add butter to the creamy egg mixture, mix well.
- Sift flour, mix it with salt.
- Pour the flour to a liquid base. Add vinegar-extinguished soda.
- Knead the dough, first stirring the ingredients with a spatula or spoon, then turning to kneading by hand.
- When the dough stops sticking to the hands, form a ball out of it and place it in a plastic bag. Wait half an hour.
It remains to roll out the dough, dry it in the oven, put the stuffing on the base and cook the pizza.
Pizza batter on sour cream
Composition:
- wheat flour - 0, 4 kg;
- sour cream - 0, 2 l;
- chicken egg - 2 pcs .;
- salt - a pinch;
- sugar - a pinch;
- baking powder for the dough - a pinch.
Method of preparation:
- Beat eggs with salt and sugar.
- Combine the egg mass with sour cream. Whisk it all together. It should be a homogeneous composition of the liquid mass.
- Mix sifted flour with a baking powder, enter into a liquid basis.
- Stir until the composition has a uniform consistency. To knead the batter can use a mixer.
- Lubricate the form with vegetable oil, transfer the pizza dough into it. Put the stuffing. Put the pizza in the preheated oven to 200 degrees and bake until tender. It takes about 30 minutes.
Pizza from the batter is made similar to the pie from the dough. Make it easier than traditional recipes.
Pizza dough on sour cream turns out gentle and air. From it you can make a thin and fluffy base for an open Italian pie. It will not be difficult to prepare it, even for an inexperienced cook, especially if he chooses the option without yeast.
