The dough for an open Italian pie is most often made on milk or even on water, but more and more modern hostesses start kneading it on fermented milk products. If kefir, yogurt and similar ingredients are used as a liquid base, the flour base is softer and more tender and does not dry out longer. Some chefs have discovered the pizza dough on ryazhenka and since then they prefer this option. From this dough, the cake remains soft for a long time, has an appetizing color and a pleasant taste.
Cooking Features
Pizza dough on ryazhenka can be made with or without yeast. Yeast dough is usually prepared if it is preferred that the base is fluffy. For pizza thin rolling more suitable unleavened dough. The technology for making pizza base on ryazhenka differs with or without yeast, but there are several subtleties that can be useful in mixing any kind of dough for a popular Italian pie.
- Pizza flour is used only in top grade, containing a significant amount of gluten. A second-rate flour gives baking an unappetizing look and unpleasant taste, while the flour base is considered the main part of the Italian cake, its taste is even more important than the taste of the filling.
- Flour before sieving with other ingredients. This manipulation is needed not only to rid the product of small litter and insect larvae. Its main goal is to saturate the flour with oxygen. After sifting, it becomes easy, it is easier to combine it with other components, preventing the formation of lumps. The dough made from sifted flour rises better, baking it comes out more tender and airy.
- For making dough, it is better to use fresh ryazhenka, although some housewives think that from the peroxide dough it turns out to be more lush. The spoiled dairy products contain pathogenic microorganisms, their benefits to the body are questionable, even if they are subjected to heat treatment before use.
The choice of recipe for pizza dough depends on what kind of result the cook wants. The choice may affect the presence in the house of certain products. The basis baked from dough on ryazhenka is suitable for pizza with any filling.
Yeast dough for pizza on ryazhenka
Composition:
- wheat flour - 0, 6 kg;
- Ryazhenka - 0, 25 l;
- chicken egg - 2 pcs .;
- refined vegetable oil - 120 ml;
- dry yeast - 10 g;
- salt - a pinch;
- sugar - 20 g.
Method of preparation:
- Heat the bark in a water bath to 30-35 degrees. Try not to overheat it, since under the influence of high temperature, it can be divided into cottage cheese and whey.
- Pour the ryazhenka into the bowl, add the yeast, sugar and salt to it. Stir.
- Wait for about 15 minutes. During this time, the yeast must be activated. This will indicate the appearance of foam caps.
- In a separate container, break the eggs. Shake the fork and pour to the fermented baked milk. Stir.
- Pour oil into ryazhenka and eggs. Whisk the products with a whisk so that the mixture has a uniform consistency.
- Sift flour. In several steps, enter it into a liquid mixture. After adding each new portion of flour products mix well, so that the dough was not flour lumps.
- When the dough is so steep that it will be difficult to mix it with a spoon, put it on the floured surface of the table and finish kneading with your hands.
- Put a dough ball in the pan, cover with a damp towel. Put the pot in a warm place. Wait for the dough to approximately double.
- Punch the dough with your hands, wait for it to re-raise.
After raising the dough again, it is crushed and stretched to the desired value. After that, the base does not hurt to dry in a preheated oven. Then it is smeared with sauce, covered with filling and baked until the filling is ready.
Fast yeast pizza dough on ryazhenka
Composition:
- wheat flour - 0, 4 kg;
- high-speed dry yeast - 11 g;
- Ryazhenka - 0, 25 l;
- salt - 3 g;
- sugar - 5 g;
- olive oil - 30 ml.
Method of preparation:
- Heat the bark to the temperature of the human body, mix with olive oil.
- Combine the sifted flour with yeast, sugar and salt.
- Add the dry mixture to a liquid base and knead the dough.
- Leave the dough in a large bowl, pulling the film over the top. The bowl must be placed in the warmest place in the room.
- After about half an hour, the dough will do, increasing significantly in size.
The dough mixed with instant yeast quickly falls, so you need to make a pizza out of it immediately after doubling its volume. Re-raising such a test is not required.
Unleavened pizza dough on ryazhenka
Composition:
- wheat flour - 0, 45 kg;
- chicken egg - 1 pc .;
- Ryazhenka - 0, 25 l;
- soda - 4 g;
- salt - 5 g;
- sugar - a pinch;
- olive oil - 20 ml.
Method of preparation:
- Remove the baked milk and the egg from the refrigerator beforehand, so that by the time the dough is prepared they reach room temperature.
- Break the egg into a bowl, add sugar and salt to it, beat with a whisk.
- To the egg, pour ryazhenka and butter. Whisk the products together.
- Add soda, mix.
- Pour flour in handful and stir until the dough is steep.
- Put the dough on the working surface of the table and finish the process of kneading it with your hands.
From the dough made according to this recipe, you can make both thin and fluffy pizza - everything will depend only on how much you roll it.
Pizza dough on ryazhenka allows you to cook a fluffy or thin base. It is suitable for any type of filling. Dough can be put on the yeast or cooked without using them. Classic is considered to be unleavened dough, but the basis of it is less lush than yeast.
