Almost everyone loves pizza, but few cook it at home. Someone stops the desire to eat only healthy food. But the majority deny themselves the pleasure of eating a slice of open Italian pie for another reason: I do not want to knead the dough, roll it, and then clean the clothes and half of the kitchen from flour. Pizza batter will make your favorite food without these hassles. Prepare this dough can be neatly, because it does not need to knead and roll hands. The cake comes out of it is lush, delicate and juicy.
Cooking Features
Cooking pizza batter is not a difficult task. Even the hostess, who has no cooking experience, will easily cope with it. The knowledge of several moments will help her to get the expected result.
- For pizza, it is better to use high-quality flour. It has a pleasant color and does not have an unpleasant taste characteristic of the product of the second grade. The basis in pizza is just as important as the filling, some believe that the taste of Italian pie depends on it the most. Saving on ingredients for her is unwise.
- Flour before mixing with other components of the dough. This is done not only in order to rid it of small litter and insect larvae. The main goal of this manipulation is to saturate the product with oxygen. After sifting the flour becomes light, it is easy to mix it with other products, preventing the formation of lumps. Baking from such flour turns tender and airy.
- Stir the components of the dough to complete homogeneity, there should not be flour lumps in it. This can be done with a whisk or mixer. It is more convenient to knead the dough with special nozzles that are shaped like a corkscrew, but you can also make batter using ordinary nozzles.
- The consistency of the liquid pizza dough should resemble a very thick cream. If it is too liquid, the filling can sink deep into it, and then the pizza will turn into a regular pie.
- The finished pizza batter is poured into a mold that doesn’t hurt to be smeared with vegetable oil or covered with parchment. The sauce can be applied directly to the dough, but it will be better if you pour it the filling. Cheese put in the last turn. After the pizza is assembled, it is placed in an oven preheated to 200 degrees and baked for 30-40 minutes. The filling will be prepared faster than the base, and in order to not burn the top of the cake, in the middle of cooking it can be covered with foil. Readiness basics determined using a toothpick. If, after immersion in the dough, it remains dry, the cake can be removed from the oven, removed from the mold and served to the table.
Pizza batter can be made from milk or kefir, with the addition of sour cream, butter and other ingredients. It can be made yeast or bland. The choice of recipe depends on the gastronomic preferences and culinary skills of the products at its disposal.
Liquid Yeast Pizza Dough
Composition:
- wheat flour of the highest grade - 0, 25 kg;
- pressed yeast - 50 g;
- milk - 0, 2 l;
- chicken egg - 1 pc .;
- sugar - 10 g;
- salt - to taste.
Method of preparation:
- Warm the milk to around 35 degrees.
- Crumb yeast into milk, add sugar, mix. Wait until a foam cap appears on the surface.
- While you are waiting for the yeast to be activated, sift the flour, even twice.
- Add a couple of tablespoons of flour to the sourdough, stir.
- Cover the bowl with the custard with cling film and place in a warm place for 20 minutes.
- After the specified time, whisk the egg with salt, add to the dough. Mix well.
- Pouring the remaining flour in portions and stirring the dough, get a homogeneous mass, slightly thicker than sour cream in consistency.
- Leave the dough for 20-30 minutes warm, then stir, transfer to the form.
It remains to spread the filling on top, pour it over with sauce, sprinkle with cheese and bake until done.
Pizza batter on kefir
Composition:
- wheat flour - 0, 3-0, 35 kg;
- chicken egg - 2 pcs .;
- kefir - 0, 5 l;
- refined vegetable oil - 50 ml;
- sugar - 20 g;
- salt - 2 g;
- soda - 5 g.
Method of preparation:
- Eggs break into a bowl, add salt and sugar to them, stir with a whisk or fork.
- In kefir, add soda, mix. It is advisable to use the product at room temperature, so it is recommended to get it out of the refrigerator in advance.
- Pour the fermented milk product into the container with the egg mass. Whisk the products together.
- Sift flour. Pour it in handfuls in the dough and stir it until smooth, until it reaches the desired thickness.
- Pour the butter into the dough, mix well.
Liquid yeast-free dough on kefir is ready for making pizza immediately after kneading.
Pizza mayonnaise batter
Composition:
- wheat flour - 0, 3 kg;
- mayonnaise - 0, 2 l;
- chicken egg - 1 pc .;
- baking powder for dough - 5 g;
- dried Italian herbs, salt, pepper mix - to taste.
Method of preparation:
- Mix sifted flour with dry ingredients: salt, pepper, dried herbs and baking powder. Mix well.
- In a separate container, combine the mayonnaise and the egg, whisk them with a whisk or a mixer.
- Pour the liquid mixture into a container with a dry mixture. Stir them so that they are homogeneous, without lumps of dough.
Pizza from the batter made according to this recipe, turns out lush, delicate, fragrant.
Choux Yeast Pizza Dough
Composition:
- water - 0, 25 l;
- flour - 0, 25 kg;
- dry yeast - 5 g;
- sugar - 5 g;
- salt - a large shchipot;
- refined vegetable oil - 20 ml.
Method of preparation:
- Water is divided into two parts.
- Heat half a glass of water to 35 degrees. Pour into a bowl, dissolve the yeast and sugar in warm water. Wait for the foam to appear.
- Sift flour.
- Pour a couple of tablespoons of flour into a clean container. Pound it with oil.
- Boil the remaining water, pour it into the flour crumb, then mix everything well.
- Pour the leaven that came to the brewed flour, mix. Add the remaining flour, knead the dough.
- Let the dough stay warm for 15-20 minutes and start cooking pizza.
The dough for this recipe is prepared a little more complicated than the previous one, but the result justifies the effort.
Pizza batter is prepared easily and quickly. A cake on such a basis turns out to be lush, tender, juicy and appetizing, in its organoleptic qualities it is not inferior to the classic pizza.
