The fastest pizza is made from ready-made dough, store-bought or homemade, prepared for future use. Suitable: yeast, puff, unleavened and puff-yeast. Classic version- yeast. The thinner the flatbread is rolled out, the lower the baking time and the tastier the pizza. The site has dozens of quick pizza recipes with a wide variety of toppings - choose any one.

The five most commonly used ingredients in quick pizza recipes are:

If you prepare the dough with yeast while preparing the pizza itself, it will take at least 1.5 hours. This is because the yeast needs time to rise, which is important for this type of baking.

The most successful classic recipe such:

Knead the dough using olive oil, flour, water, salt and activated yeast.
Roll into a ball, cover with a napkin, and let sit in a warm place for an hour.
Turn on the oven at 180C, roll out the dough into a layer, and place on a baking sheet.
Top with sauce and any filling.
Bake for 10 minutes.
Can be used immediately or stored in the refrigerator. Instead of an oven, a microwave, slow cooker, or a special pizza oven is allowed, if you are lucky enough to have one. The dough is suitable for open or closed pizza.

Five of the lowest calorie pizza recipes, quick and tasty:

the thinner the pizza, the tastier it is
There shouldn’t be too much topping on the pizza - it will interfere with the dough’s ability to bake quickly.
prepare the dough for future use and bake the pizza in 10 minutes

Real pizza can be made at home, and you can make great pizza dough at home. Homemade pizza dough must meet the main criterion for pizza dough: it must be elastic so that you can stretch it well with your hands and end up with a thin crust. How to make pizza dough correctly? - you ask. Well, let's look at how to prepare pizza dough quickly and correctly. The pizza dough recipe is considered even more important than the pizza topping recipe. Delicious pizza dough is the key to delicious pizza. It is very important that it turns out thin Pizza dough. A thin pizza dough recipe traditionally includes yeast. But you can also make pizza dough without yeast. A recipe for pizza dough without yeast uses traditional... yeast-free dough products. To do this, prepare pizza dough with kefir and pizza dough with milk. Quick and easy pizza dough can be made with dry instant yeast. Even if you don't have much experience working with dough, you can probably make simple pizza dough. After all, to make it you need flour, water, salt, sugar, yeast and butter. Ideally, yeast pizza dough is prepared from a mixture of regular and durum flour, but our regular flour is also suitable. At the same time, many people usually strive to prepare pizza dough quickly. Indeed, quick pizza dough can be prepared in about 20 minutes. We recommend taking your time to get good pizza dough. Just spend 10-15 minutes more. Firstly, to make it work Pizza dough thin, you need to mix it well. This is the whole secret of how to make pizza dough: knead it for about 10 minutes until it becomes elastic and does not tear, so that you, like a real pizzaiolo, can stretch it with your hands to the size of the future pizza. The recipe for Italian pizza dough recommends letting it sit for 20 minutes, during which time the flour will swell and the yeast will begin to sparkle. As a result, your homemade pizza dough will not tear, which is very important for making delicious thin pizza dough. In addition, the dough for Italian pizza must be prepared with the addition of olive oil. If you still have questions, watch how to make pizza dough with photo instructions. Follow the recipe step by step and you will have real pizza dough. The photo recipe will help those who are still on good terms with the dough. And don't be afraid that you will end up with dry pizza dough; real pizza shouldn't be wet. However, some people like their pizza dough to be fluffy and runny. Liquid pizza dough is often prepared with kefir or sour cream, flour is sifted so that it is saturated with oxygen, soda is quenched with vinegar. The result is a fluffy batter that is poured into a baking dish.

The answer to the question of how to cook will be similar. Pizza dough in a bread maker. Everything is even simpler here, since the main thing is to put the dough ingredients in the correct sequence, the machine will do the rest for you.

I wonder why this happens: you try one pizza and can’t tear yourself away, but when you eat a piece of another, it’s not at all as if there’s something missing in it. What really is the secret of delicious pizza? Do you think in the filling? You are wrong, it’s all about the test and only about it. To make the pizza truly tasty, you need to properly prepare the dough, which can be varied in its recipe, but it is this dough that will influence the final result of the dish you prepare.

The simplest version of the dough is without yeast. It is without their presence that the dough turns out thin and crispy. By the way, this is exactly the recipe that Italians use. Any housewife can prepare pizza dough without yeast at home without any problems. The main advantage of this pizza dough is that it bakes much faster than yeast dough, which means it will take you much less time to prepare the pizza than usual.

It can be simple unleavened, with sour cream, butter or with the addition of cottage cheese. Pizza dough with sour cream turns out tender and crumbly, and with the addition of cottage cheese it turns out soft and airy. You can also prepare pizza dough without yeast using kefir, beer or mineral water. Each type of pizza dough has its own individual taste. Arguing about which dough is better is just a waste of time. It is much easier to prepare each of the dough recipes we offer in turn and choose the one that suits your taste and liking.

Pizza dough with milk “For Italian pizza”

Ingredients:
2 stacks wheat flour,
2 eggs,
½ cup warm milk,
2 tbsp. vegetable oil,
1 tsp salt.

Preparation:
Mix flour and salt in a bowl. In a separate bowl, mix eggs, milk and vegetable oil until smooth. Gradually, in small portions, stirring constantly, pour the egg-milk mixture into the flour. The flour should completely absorb the liquid and you should end up with a homogeneous sticky mass. Start kneading this mass with your hands, periodically sprinkling it and your hands with flour. The dough will be soft, elastic and smooth. Roll it into a ball, wrap it in a damp towel and leave for 15 minutes. When the time is up, sprinkle the table with flour and roll out the dough as thin as possible.

Pizza dough with olive oil

Ingredients:
2 stacks sifted flour,
½ cup boiled, lukewarm water,
4 tbsp. olive oil,
1 tbsp. baking powder for dough,
1 tsp sea salt.

Preparation:
Add salt and baking powder to the sifted flour and mix. Then pour in water first, then olive oil. Knead the dough for 10 minutes until elastic. Roll the finished dough into a ball. Separate the amount of dough you need from it and stretch it on the table with your hands to the required size, and then transfer it to a baking sheet.

Fresh dough with mineral water

Ingredients:
3 stacks sifted flour,
1 stack mineral water,
1 tbsp. Sahara,
½ tsp. soda,
½ tsp. salt.

Preparation:
Combine all dry ingredients right on the kitchen counter: flour, salt, sugar and soda. Make a slide with a small hole in it and, while stirring, add water in portions. Knead the elastic dough. Next, tear off a piece of the size you need from the finished dough and, after rolling it out on a floured surface, transfer it to a mold or onto a baking sheet and spread out the filling.

Pizza dough without yeast and eggs

Ingredients:
1.5 stack. flour,
½ cup low-fat kefir,
⅓ stack. olive or any other vegetable oil,
2 tbsp. Sahara,
1 tsp salt,
½ tsp. soda

Preparation:
Mix kefir with soda and leave for 10 minutes. Sift the flour. Add vegetable oil, salt, sugar to kefir and soda and mix. After this, begin, constantly kneading, gradually introducing flour into the dough. This must be done until the dough begins to stick well from your hands; it should be soft and elastic. After the dough is kneaded, cover it with cling film and place it in the refrigerator for 30 minutes.

Pizza dough without yeast using whey

Ingredients:
4 stacks flour,
1 stack whey,
3 tbsp. vegetable oil,
1 tsp salt,
½ tsp. soda

Preparation:
Pour the whey into a deep bowl, add 1 cup. flour, salt and soda and mix well until smooth. Then add vegetable oil and mix again. After this, add the rest of the flour in small portions, carefully mixing each new portion. Gradually you will get a well-stretched dough. Divide it into parts. Lubricating your hands with oil, stretch the piece of dough you need into a circle shape directly on a roasting pan or baking sheet, and put the remaining parts of the dough in the freezer until the next time.

Beer pizza dough

Ingredients:
1.5 stack. flour,
280 ml beer,
2 pinches of salt.

Preparation:
Mix flour and beer and salt the resulting dough. Cover it with a towel and leave for 30 minutes in a dry and warm place. Then knead it a little with your hands and leave it for 15 minutes again. The dough should not be very thick.

Pizza dough with sour cream

Ingredients:
flour - how much dough will take,
2 eggs,
3 tbsp. sour cream,
150 g margarine,
1 tsp Sahara,
½ tsp. soda,
salt - to taste.

Preparation:
In a separate container, beat eggs with salt and sugar, add sour cream and soda to them and mix. Add melted margarine to the egg mixture and mix everything thoroughly again. Then slowly add flour to the total mass and knead into an elastic dough. Cover it with a towel and leave for 10 minutes. Then roll out the dough so that it turns into a shortbread.

Pizza dough with baking powder

Ingredients:
300 g flour,
100 ml water,
4 tbsp. vegetable oil,
1 tsp baking powder for dough,
½ tsp. salt.

Preparation:
Sift the flour 2-3 times. After this, mix the flour with baking powder and salt, pour in vegetable oil and water, which is best added in small portions - 2-3 tbsp. Knead the dough until it no longer sticks to your hands. Roll the finished dough into a ball, cover with a napkin and leave for 1.5 hours.

Dough with sour cream and mayonnaise

Ingredients:
2 stacks flour,
5 tbsp. sour cream,
5 tbsp. low-fat mayonnaise,
1 egg.

Preparation:
Mix egg, sour cream and mayonnaise in a mixer. Then gradually add flour and do not stop kneading. The dough should ultimately resemble thick sour cream. Carefully and evenly pour it into an even layer into a greased deep dish. After that, having distributed the filling, you can cook the pizza in a frying pan.

Yeast-free pizza dough with melted butter

Ingredients:
2 stacks flour,
½ cup ghee,
1 egg,
1 tsp Sahara,
1 tsp baking powder for dough.

Preparation:
Heat ghee, stir salt and sugar in it. Then add baking powder, separately beaten egg and mix well. After this, add the sifted flour in parts and knead until a fairly soft dough is obtained. Cover the finished dough with a linen napkin moistened with water for literally 10 minutes and leave for a while. Next, roll it out, dusting it with flour.

Pizza dough without yeast on yogurt

Ingredients:
8 tbsp. flour,
1 egg,
100 g softened margarine,
100 g natural yogurt,
½ tsp. soda

Preparation:
Dissolve baking soda in yogurt. Add egg, margarine and flour to the prepared mixture. Stir the resulting mass using a mixer. If the dough turns out too liquid, add more flour. Place the finished dough in the refrigerator for 30 minutes. Sift a little flour onto a board, place the dough on it and roll it in a little flour (this will prevent the dough from sticking to your hands while rolling it out). Shape the dough into the desired shape.

Pizza dough with mayonnaise and kefir without yeast

Ingredients:
2 stacks flour,
300 ml kefir,
2 tbsp. mayonnaise,
½ tsp. soda,
½ tsp. salt.

Preparation:
Beat the egg into the prepared container, add salt and soda to it, mix the resulting mixture well until smooth. Next, add kefir and mayonnaise. Slowly add the sifted flour. The finished dough should have a consistency similar to pancake batter - not too thick and not too runny. Once you have the dough at the desired consistency, place it in a baking pan so that it is smooth and without any lumps. Place the filling.

Kefir dough

Ingredients:
500 g flour,
1 egg,
100 ml kefir,
20 g vegetable oil,
1 tsp soda,
a pinch of salt.

Preparation:
Mix half the flour with salt. Beat the eggs into a thin foam and pour into the dough. Add 10 ml of vegetable oil there, add flour and knead the dough. Add remaining vegetable oil if necessary. If the dough turns out liquid, add a little more flour. Let the finished dough rest for 15-20 minutes before rolling out. To prevent the dough from sticking to your hands when rolling, grease them with vegetable oil.

Pizza dough without yeast with cognac and butter

Ingredients:
500 g flour,
150 ml kefir,
10 g butter,
2 tbsp. cognac,
1 tbsp. Sahara,
1 tsp soda,
½ tsp. salt.

Preparation:
Sift the flour into a large bowl, folding it into mounds. Make a small depression in it, put softened margarine, then add sugar, soda, salt and pour in cognac. Knead a homogeneous dough, shape it into a ball and leave it like that for 1 hour. Then knead and roll out again.

Dough “Like in a pizzeria”

Ingredients:
2 stacks flour,
2 eggs,
2 tbsp. vegetable oil (olive oil is possible),
⅓ tsp soda,
salt.

Preparation:
Break the eggs into a bowl, add salt and beat. In a separate container, mix sour cream and soda, add to beaten eggs and mix well. Then add flour and vegetable oil and knead the dough, it should look like thick sour cream. Let the finished dough rest for 20 minutes. After the time has passed, start forming the pizza, having previously greased your hands and baking sheet with vegetable oil.

Dough “Easy as Easy”

Ingredients:
4 tbsp. flour,
1 egg,
2 tbsp. mayonnaise,
¼ tsp. soda

Preparation:
Mix mayonnaise and egg until smooth. Add flour and soda to it and knead the dough. Form the resulting dough into a ball and roll it out into a flat cake 2 mm thick (it sticks a little to your hands, but you can still roll it out). Bake in the oven at 180ºC for 10 minutes. The pizza will be thin with a golden brown crust.

Curd dough for pizza

Ingredients:
1 stack flour,
125 g low-fat cottage cheese,
3 tbsp. olive oil,
1 egg,
1 tsp salt.

Preparation:
Add egg, salt, vegetable oil to the cottage cheese and mix well with a mixer. Sift flour onto the resulting mass and knead the dough until it becomes elastic. Then roll it out and place it on a baking sheet. Bake for 10 minutes, then add the prepared toppings and bake the pizza until done.

Puff pastry for pizza without yeast

Ingredients:
2 stacks flour,
¼ cup water,
200 g butter,
1 tsp Sahara,
a pinch of salt,
citric acid - to taste.

Preparation:
Put the butter into the flour and, mixing it with the flour, chop it into small pieces. Then add the remaining ingredients to this mixture and mix well. Roll out the finished dough, fold it several times and place it in the refrigerator to cool. After a while, take it out and start making pizza.

Chopped puff pastry for pizza

Ingredients:
2 stacks flour,
150 ml water,
300 g butter or margarine,
1 egg,
1 tsp lemon juice,
½ tsp. salt.

Preparation:
Sift the flour, add chilled butter, cut into small pieces, and chop finely with a knife. Make a well in the flour and butter, pour salted water into it, add the egg, lemon juice and quickly knead the dough. Roll the finished dough into a ball, cover with a napkin and put in a cool place. Before baking, roll out the dough 2-3 times and fold into 3-4 layers.

Pizza dough recipe from D. Oliver

Ingredients:
3 tbsp. flour,
3 tbsp. mayonnaise,
a pinch of salt with a drop of vinegar.

Preparation:
Combine all ingredients and knead the dough. It should have a consistency similar to pancake batter. Bake the resulting pizza base for 10 minutes, and then put the filling on it and cook for another 10 minutes.

Pizza dough with basil and black pepper

Ingredients:
2 stacks flour,
⅓ stack. vegetable oil,
⅔ stack. milk,
2 tsp baking powder,
a pinch of salt, basil and ground black pepper.

Preparation:
Mix all the ingredients with your hands in a bowl until smooth (the dough should be elastic and slightly tight). Roll out the finished dough and prick it in several places with a fork. Use the toppings of your choice to make pizza.

Try, experiment, and you will certainly be able to not only appreciate pizza dough without yeast, but also prepare your own absolutely irresistible pizza.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Quick pizza dough (several preparation methods)

The fastest pizza dough saves the housewife time and makes it possible to make delicious thin pizza at home in a few minutes. Pizza is fast a quick fix, easily prepared from dough with dry yeast, on a liquid basis, faster - with regular yeast-free dough.

A thin pizza base consists of available products and ordinary liquid ingredients - water, milk, kefir, yogurt, mineral water, sour cream, mayonnaise. In addition to liquid, bulk ingredients are added to the dough - flour, semolina, starch, soda, baking powder - or yeast with or without eggs, as well as salt, sugar, butter, according to the classic recipe of real Italian fast food.

Super quick dough is kneaded with yeast and liquid, which is used to make pizza in a frying pan, in a slow cooker or in the oven; The pizza comes out fast and delicious. For the batter, no culinary experience is required, but it is necessary to use a ready-made filling with sausage, pickled cucumbers, fresh tomatoes, fried chicken or baked chicken.

Regular dough is made thick; pizza is made from hand-kneaded dough. instant cooking, with dry yeast, unleavened thin flatbreads are rolled out, fluffy cakes are baked for lovers of airy, soft pastries.

Advice from the Wonder Chef. The dough will turn out to be less high in calories, thinner and crispier if the liquid component for the pizza base made from milk, mayonnaise, kefir or sour cream is diluted with plain water, mineral or carbonated water, and also if you use products with a reduced fat content.

How to quickly make pizza dough? It is better to knead by hand, but to speed up the process of preparing homemade pizza, cooks often use kitchen assistants - dough mixers, food processors - or buy ready-made dough at the grocery store.

We offer delicious homemade dough recipes with dry yeast and honey in 15 minutes, a base with sour cream and mayonnaise without yeast in 10 minutes, and quick yeast pizza dough. Pizza is prepared with a filling of minced meat, with shrimp; the fastest pizza in the oven or in a frying pan can be prepared at home for breakfast with sausage and cheese, or you can feed your family a hearty and tasty dish at any time of the day.

Delicious quick pizza dough in 15 minutes

If you try, you can quickly knead the dough in 15 minutes; it will take another 15 minutes to put the filling on the flatbread, place the crust with the filling in a preheated oven and bake a quick pizza. To prepare regular open pie The classic test with water will take 3-4 times longer than the quick dough with dry yeast and honey.

The speed of ripening of dough in water without eggs is achieved by using an increased amount of dry yeast in comparison with the classic composition for a thin base. When flour interacts with sweet honey and yeast, the dough, thanks to sugar and instant dry yeast, rises quickly, turns out soft and egg-free, obedient. You can roll out the crust thinly or make a fluffy pizza by rolling out the dough with a rolling pin or stretching it with your hands on a baking sheet or pan.

Ingredients:

wheat flour - 1 cup.
honey - 1 tsp.
quick dry yeast - 1 tsp. with top
water - a third glass.
vegetable oil - 2 tbsp.
salt - a pinch

Preparation:

Pour into a small bowl warm water, add dry yeast and honey, stir the mixture.
Sift the flour into a separate bowl and make a well in the flour.
Pour water with honey, oil into it, add salt.
Mix the ingredients and knead with your hands into a soft dough that is pleasant to the touch. Leave the dough for 5 minutes in a warm place, you can place it in a preheated microwave.
After 5 minutes, the dough is ready for further preparation; you can form it into pizza flatbreads, add the filling and bake in the oven.

Almost instantaneous pizza turns out fast and tasty; accelerated 15-minute cooking does not adversely affect taste qualities cakes.

Batter for quick pizza with mayonnaise and sour cream

Liquid sour cream dough with mayonnaise without yeast does not need to be kneaded by hand; pizza with liquid dough is one of the variations of the popular, but not entirely real Italian dish - fast cooking pizza. Maximum 10 minutes and the dough is ready.

Pizza with liquid dough with mayonnaise resembles a jellied pie; the semi-liquid dough, as thick as pancakes, is poured onto a baking sheet or, after mixing the ingredients, laid out in an even layer in a mold.

Preparing the dough is convenient, easy, the ingredients - flour, chicken eggs, sour cream, mayonnaise, salt, soda - are mixed in one bowl with a spoon, no yeast is added, hands are not smeared with dough, the pizza turns out delicious; Most often, the recipe is used by housewives for baking open pizza in the oven, but is suitable for cooking in a frying pan.

Ingredients:

flour - 1 cup.

sour cream - 4 tbsp.

mayonnaise - 4 tbsp.

soda - 0.5 tsp.

egg - 2 pcs.

salt - a pinch.

Preparation:

Break the egg into the sour cream, add mayonnaise and mix with a fork.
Add salt and soda and mix again.
Gradually add the sifted flour and stir the dough with a spoon so that there are no lumps, the thickness should be the same as for pancakes.
Pour the dough into an even layer onto a greased baking sheet and level it with a spoon or spatula.
Quick mayonnaise pizza dough is ready. Apply tomato or white sauce to the surface of the base, lay out the filling and put the pizza in the oven for 25 minutes.

The base is not dry, not hard, but very tasty - an excellent way to whip up homemade pizza without yeast.

Homemade quick pizza dough recipe

As you know, Italian Naples is considered the birthplace of pizza; the history of this hearty and delicious dish; At the beginning of its journey, pizza was baked in the form of an ordinary flatbread on hot coals. In modern Italian cafes and pizzerias, pizza is made quickly in 10-15 minutes and served piping hot.

Italian pizzaiolos do not roll out the dough with a rolling pin, but rather stretch the soft ball of dough over a baking sheet by hand, turning it into a thin base. A small amount of filling is placed on the crust, which does not interrupt the taste of the flatbread, but complements the dish, adding satiety to it.

Following the instructions of famous Italian pizza masters, quick yeast dough at home is easy to make. To do this, you need to arm yourself with everything you need - choose a pizza dough recipe and purchase products that are so simple that, perhaps, in many homes ingredients such as flour, yeast, water, salt and oil are constantly available.

Ingredients:

flour - 400 g

dry quick yeast - 5 g

water or milk - 1 cup.

egg - 2 pcs.

sugar - 1 tsp.

salt - a pinch

olive oil - 2 tbsp.

Preparation:

Dry rapid yeast immediately begins to rise if warm milk, sugar and flour are added to it.
Pour half of the heated milk into a bowl, add yeast, sugar and 2 tbsp. flour, mix lightly with a fork.
Break the eggs into a separate bowl, add salt, add butter and the rest of the milk, and mix the ingredients.
We combine two liquid compositions together - yeast and egg-milk mass.
Gradually add the remaining sifted flour and knead the dough with your hands.
The dough should be soft and not too sticky to your hands.
Divide the dough into several parts and roll it out with a rolling pin or stretch it thinly with your hands along the bottom of the mold.
For a thin cake, stretch the dough thinly - 1.5 cm thick; for a fluffy cake, the thickness should be higher.

This amount of dough will make 3-4 thin pizzas or 2-3 fluffy ones.

The fastest homemade pizza dough has the same taste as classic Italian dough. With minimal effort, these recipes make it easy to prepare pizza at home in 10 minutes, welcome unexpected guests with delicious baked goods in 15 minutes, and pamper your family with homemade food that tastes just like in a pizzeria.

Bon appetit!

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For quite a long time I tried to achieve the perfect pizza dough so that it works thin and crispy like in a real Italian pizzeria. And finally, it seems to me, I have found the right recipe. Dough It’s quite simple to make; don’t be alarmed by the presence of yeast in the ingredients, because... This is a straight yeast dough, and it’s quite difficult to do anything wrong here, all the ingredients are simply mixed.

As with all Italian recipes, the key to success is perfect pizza bases- quality ingredients. Take a clean one drinking water, no need to use chlorinated tap water, use high-quality flour premium, and, of course, I would not replace olive oil with sunflower oil. But, as always, the final decision is up to you, I only advise how to do it better, in my opinion.

From the specified amount of ingredients you get 3 pizza bases, each with a diameter of approximately 30-32 cm, this is simply the maximum size that fits on my baking sheet. If you only need one base, divide all the ingredients by 3; if you need two, remember your school math lessons.

You can store it in the freezer, but it tastes much better fresh.

Ingredients water
250 ml flour
500 g live yeast
25 g (or 7 g dry) olive oil
20 g sugar
5 g (1/2 teaspoon) sugar

salt

Preparation

Pour slightly warm water (about 30°C) into a large, wide container in which it will be convenient to knead the dough. The water should not be cold, but it should not be hot either, because... at 50°C yeast stops its vital activity. Place the yeast in the water and stir until it is completely dissolved.

Add sugar and salt.

We sift the flour through a sieve; this will not only help to avoid unnecessary impurities getting into the dough, but will also enrich the flour with oxygen, which will undoubtedly improve our dough. Also, be careful, you may need a little more or a little less amount of flour than indicated in the ingredients, unfortunately, it’s impossible to say for sure here, because... different flours have different properties. If it helps someone, I use “Predportovaya” flour (possibly sold only in St. Petersburg) or “Makfa” flour, and put exactly 500 g.

Now the most important thing is to knead our dough well. This usually takes about 10 minutes. As a result, the dough should completely stop sticking to your hands and bowl, but remain soft and elastic. If you have been kneading for quite a long time, and the dough still sticks strongly to your hands, you may need to add a little more flour; if, on the contrary, the dough has become very stiff, add a little water and knead well again.

This is what a well-kneaded dough looks like.

Now we divide the dough into three equal parts, if you have scales, weigh them, for me each part weighs about 270 g, one part is one pizza base. Roll each part into a ball, put it in a plastic bag and leave in a warm place for half an hour. If you don’t plan to make 3 pizzas at once, then put the dough you don’t need now in the refrigerator, it will rise there too, but not so quickly. During this time, you can make and prepare the remaining ingredients for your pizza.

After half an hour, we take the dough out of the bag; it has increased slightly in volume. I usually roll out the dough on parchment sprinkled with flour, and bake on it, because... It is very difficult to transfer the rather thinly rolled dough onto a baking sheet so that it does not deform; for this you need a special large pizza shovel, like in pizzerias, but I don’t have one.

Now a little more about rolling out the dough. Of course, the Italians will tell you that pizza dough should never be rolled out with a rolling pin, it must be stretched with your hands without touching the edges of the dough, this is how the edge of the pizza is formed. You also need to turn the dough in your hands in different ways, twist it, including over your head, and then, of course, it will turn out perfect. If you want to try stretching the dough with your hands, give it a try. I experimented with this a lot and realized that in order to qualitatively stretch the dough to such a size with your hands so that it is uniform in thickness, you need to do this every day several times a day, working in a pizzeria. If you are good at this, you are a pizza master, but for me it takes too much time, and the result is not ideal. That's why I roll out the dough with a rolling pin, but let's not tell the Italians about this.

So, sprinkle the parchment with a little flour.

Roll out the dough to a thickness of 2-3 mm, trying to ensure that it is rolled out evenly and has a round shape. If you can’t roll out an even circle, place a large plate or dish and simply cut off any bumps along it. But I don’t like to do this, because it’s not clear where to put the scraps and where to get a plate of such large sizes. So we're just trying to roll out an even circle - it's not very difficult.

For my baking sheet, I roll out a circle of 34-36 cm. We bend the edges 2-3 cm inward and seal them well so that they do not come off during baking - this is how we will make sides for our pizza, I spotted this method in one of the pizzerias. As a result, we get a pizza with a diameter of 30-32 cm.

Place the sauce you like on the base (you can make it according to this recipe).

Distribute the sauce evenly over the base. You can drizzle a little olive oil on top.

Together with the parchment, transfer the dough to a baking sheet. Preheat the oven to maximum temperature (250-270°C), bake for 5-10 minutes until it is well browned on the bottom.

We bake the crust separately to ensure that the dough is crispy and well baked. After all, if we put the filling on the raw dough and put it in the oven, the cheese will already begin to burn, but the dough will not yet be fried to a crispy crust. Also, the sauce will remain liquid inside, and the topping may slide off the finished pizza, but we don’t want that, do we? If you still doubt that the pizza base needs to be baked in advance, remember that pizzas are baked in ovens at 350-400°C, and no oven will give us such a temperature, so we have to get out.

Place the ingredients on the baked base, according to your wishes or recipe, and bake, now on upper level ovens. So there you have it, the perfect base for your perfect pizza! Using this base you can prepare, or any other to your taste.