Pizza has come to us from Italian cuisine, but it has long ceased to seem like an overseas dish. Pizzerias are in almost every more or less large settlement. Many of our compatriots order pizza delivered to their home or work, when they want a quick and tasty snack. Mistress learned to do it yourself. The most difficult thing in this process is to bake a thin and tasty base. Many cooks prefer to make pizza dough on kefir. Such a basis for an Italian open cake turns out to be tender and tasty, suitable for any filling.
Cooking Features
Pizza dough on kefir is easy to prepare, especially if you choose yeast-free option. However, without knowing some of the subtleties of the result may not meet the expectations of the chef.
- For pizza, you must take the highest-grade flour. In low-grade flour there is not enough gluten, it has a dark color, and pastry from it turns out unappetizing, sometimes even has an unpleasant taste.
- Kefir for making pizza dough can take any fat. If it is sour, this is not a problem. It is important that it is not cold, so it is taken out of the refrigerator in advance. Sometimes this is not enough, and kefir has to be heated. This can be done only on a water or steam bath and for a short time, otherwise the fermented milk product will be curtailed, turning into cottage cheese and whey.
- When cooking yeast-free dough on kefir, baking powder or soda must be added to it. To extinguish it with vinegar is not necessary, since the acid contained in kefir will be enough to neutralize it, but some housewives prefer to extinguish soda anyway.
- When preparing yeast dough on kefir, make sure that the room is warm, do not allow drafts. Otherwise, the dough will not rise and may fall.
- The pizza base can be liquid and thick. On the liquid filling spread immediately, baking all together. The dough cake is baked separately, then the filling is spread on it and baked additionally. Otherwise, the dough may not have time to bake.
- A good idea would be to add Italian spicy herbs and spices to the pizza dough.
Bake the pizza dough in the preheated oven. In an electric temperature is enough 190-200 degrees, in a gas oven, it should be slightly higher.
Classic recipe for pizza dough on kefir
Composition:
- wheat flour - 0, 35 kg;
- chicken egg - 1 pc .;
- salt - 3 g;
- soda - 3 g;
- sugar - a pinch;
- kefir - 120 ml;
- olive oil - 20 ml (can be replaced with the usual refined).
Method of preparation:
- Sift flour and mix with soda.
- Kefir is slightly heated in a microwave or in a water bath.
- Add sugar and butter to kefir, mix.
- In a separate container break the egg, salt it, stir it with a fork.
- Connect the egg with kefir, stir until smooth.
- Begin pouring the flour in parts and stirring the mass with a spoon.
- When stirring the dough with a spoon will be hard, add the remaining flour and knead the dough with your hands. The process of kneading dough can be completed only when it ceases to stick to the hands.
- Roll the dough into a bowl, place in a bowl, cover with a napkin and leave for half an hour at room temperature.
The finished dough is rolled into a 1-1.5 cm thick layer, put into a preheated oven for 5-10 minutes, then pierced in several places with a fork, returned to the oven and baked until ready for 10-20 minutes. Baking time depends on the thickness of the layer and the temperature in the oven.
Pizza dough on kefir without eggs
Composition:
- wheat flour - 0, 65 kg;
- kefir - 0, 5 l;
- soda - 5 g;
- salt - 5 g;
- refined vegetable oil - 50 ml.
Method of preparation:
- Expose kefir from the refrigerator beforehand, so that by the time the dough is prepared it will reach room temperature.
- Add soda to kefir, mix.
- After a couple of minutes, combine the kefir with salt and butter, whisk together.
- Sift flour. Gradually pouring it in kefir, knead the dough.
- Cover the dough with polyethylene and wait 15 minutes for the gluten contained in the flour to swell, making the dough more elastic.
After a specified time, you can begin to form a pizza and bake it in the oven.
Yeast pizza dough for yogurt
Composition:
- wheat flour - 0.75 kg;
- high-speed yeast - 7 g;
- salt - 5 g;
- kefir - 0, 25 l;
- warm water - 50 ml;
- vegetable oil - 50 ml;
- sugar - 10 g.
Method of preparation:
- Mix yeast with salt. Dissolve sugar in warm water. The temperature of the water should be about 37-38 degrees, in a cooler or hotter liquid, the yeast may not be activated.
- Add yeast, mix. Wait until the water starts to bubble. This will happen no later than 20 minutes. If during this time no reaction has occurred, the yeast got defective, you must choose a different test recipe or use other yeast, also mixing it with salt and sweetened water.
- Heat the kefir slightly to approximately the temperature of the human body. Connect with the brew, mix.
- Pour in refined vegetable oil, mix.
- Sift flour. Portions adding it to a liquid basis and stirring, knead the dough. It should be soft, but not sticking to the hands.
- Put the dough in a large saucepan, cover with a damp towel and place in a warm place. Wait an hour or so until the dough doubles in volume.
- Puddle the dough and leave to re-raise for another half an hour.
- Sprinkle flour over the countertop.
- Split the dough in half. Enough for two pizzas. One can be baked immediately, another - later, by freezing the dough. You can bake both pizzas alternately.
- Stretch the dough to make a 1, 5 cm thick layer. Place on a baking tray covered with parchment, send for 15–20 minutes in a preheated 200 degree oven.
After a specified time, on the basis of the need to expand the filling and return it to the oven for 10 minutes.
Fast pizza dough on kefir (liquid)
Composition:
- wheat flour - 0, 35-0, 4 kg;
- kefir - 0, 4 l;
- chicken egg - 2 pcs .;
- sugar - 10 g;
- soda - 3 g;
- salt - 3 g;
- vegetable oil - 40 ml.
Method of preparation:
- Break eggs into a bowl, add sugar and salt to them, stir with a whisk.
- Add kefir, warmed to room temperature, mix well.
- Pouring the flour gradually and stirring, knead the dough, the consistency of which resembles thick sour cream.
- Add baking soda, extinguished with vinegar or lemon juice, pour in a spoonful of vegetable oil, mix.
- Grease the form with the remaining butter, pour the dough into it.
- Spread the filling on top.
- Place the form with the future pizza in an oven warmed to 200 degrees. Bake until done.
Baking pizza from the filling dough is about 30-40 minutes.
Fragrant pizza dough on kefir
Composition:
- wheat flour - 0, 3 kg;
- dry yeast - 10 g;
- dried basil and oregano - 5 g (or a special set of spices for pizza);
- kefir - 0, 2 l;
- salt - 5 g;
- sugar - 15 g;
- olive oil - 30 ml.
Method of preparation:
- Heat the kefir to the temperature of the human body, mix it with sugar, salt and yeast. Wait 10-15 minutes until the yeast is working.
- Mix the kefir with butter, then add half of the flour specified in the recipe to it. Preliminary it needs to be sifted and mixed with dried herbs.
- Stir. When the mass becomes homogeneous, without lumps, enter the remaining flour and knead the dough with your hands.
- Put the dough in the pan, cover it with a damp cloth, put in a warm corner, wait 1-1, 5 hours until the dough rises.
- Put the dough into the form, stretching it to its size, and place it in a preheated oven to 200 degrees.
When the base is lightly browned, you can put prepared ingredients on it, return to the oven and bake until the filling is ready, that is, 10-20 minutes.
Pizza dough is often cooked on kefir. There are many recipes for it. It can be bland and yeast, liquid and dense. The choice of the base variant depends on the preferences of the cook.
