Pizza dough "Ideal"

Mila, hat off to your Perfect Pizza Dough! Gorgeous! The pizza is awesome, instead of Parmesan I sprinkled with grated feta cheese (from cow's milk, it was a long time ago, almost "Parmesan") From half of the dough I made small rolls with the remnants of chopped mushrooms (raw) and grated cheese, added a little and sent it to the oven - Perfect pies turned out! For a long time I have not had such a soft and tender dough ... they are just fluffy! Very, very tasty !!!

Thank you very much for the recipe, I really liked it, 2 pizzas turned out to be delicious

And I also liked the recipe.
I made one large one on a standard oven baking sheet.
True, the filling came out not enough, it must be taken into account.
But how delicious it is on the second day after heating in the micro
to wave, not to convey!
It seemed to me that it tastes even better than fresh.
The dough generally becomes airy and soft.
Thank you very much, I liked it.

But how delicious it is on the second day after heating in the micro
to wave, not to convey!
It seemed to me that it tastes even better than fresh.

Do you think so too ?! How wonderful. And then I thought that something was wrong with me, I love yesterday's pizza more than fresh.

And thanks again!)))
Now I really tasted it for real!
The first time I dried it slightly (I now understand this when
understood how it really should be)))
My husband returned from a business trip and a bunch of different meat "leftovers"
leftovers "brought))) So I almost got a hodgepodge pizza)))
Baked until light golden brown.
The pizza was initially soft, stood on the table - it did not harden!
In the morning I got it out of the refrigerator, even softer than in the evening (lay under the film).
And the neighbor was surprised, she immediately took the dough recipe with her when she tried it.
She lived in Italy for seven years, tried a lot of everything, so she appreciated it too!
Thank you!)))

And thanks again!
Yesterday at the festive table I made pizza again.
Oooo a lot of stuffing turned out, did not get wet)))
In the meantime, she parted for the second time, she rose so much that she towered over the protvin!
It was baked perfectly, at 180 grams for exactly 20 minutes.
We ate the next day (the night stood under the film on the balcony).
Remained soft, warmed up just so it was not cold.
Once again delighted!)))

the pizza turned out to be one thinner, the second thicker, both delicious. But without the olive and parmesan. instead of tomato paste I advise satsebeli sauce and the pizza smells like kebabs !!!

I was looking at your pizza. Just a child asks to bake, but can Parmesan be replaced with suluguni (bun)?

[butska]

Can you replace parmesan with suluguni (bun)?

butska , after all, parmesan and suluguni are completely different cheeses in consistency and taste. But who forbids you to try with suluguni. It will taste slightly different, but still delicious !!

Thanks a lot for the recipe
Now we make the dough only according to your recipe, everyone really likes it.

I look, I'm the most frequent thanksgiver here!))))
I do it often, the child tasted it, often asks.
Now I make it from first grade flour, it turns out also great.
Instead of mozzarella - Belarusian cheese in washers, a cool thing, like mozzarella.
Thank you so much for the yummy!

cps per recipe pizza is very thin and dry

And thanks again!
Made for dinner, a family of two men
gobbled up half a protvin at once, and still walk, squint ...)))
I'll hide it, otherwise it won't live up to the morning!)))

[Mila007]

Mila007, came to say thank you very much for the dough! I tried many different ones, but for myself I stopped at this. I have done it more than once, always good at it. I’m going to do everything for the future, and freeze it, but my hands haven’t reached it yet. True, I don't have parmesan, with it I can't even imagine how delicious it would be

but my dough is blurring after kneading, I don’t understand, I have already added flour 2 times, and it seems like fresh yeast from a new pack from the refrigerator and from flour today the bread turned out to be normal ... maybe Parmesan floats from a warm bread machine and so the smell in the kitchen is an incomparable husband will kill if it does not work out, he grumbled and so while he was buying food, well he is not at home, if I say something I did not do anything
who had it? Share what is the reason?

The reason is in the flour.

I finished my pizza, the dough rose, which is most important, it was sticking to my hands, but I added a little flour, crumpled it and divided it into 2 parts. I rolled it right out on the pan - one pizza turned out to be thin, the second rolled out thicker, obedient dough, both turned out to be just super-tasty, my husband happily ate most of it yesterday with me, he also warmed up the rest in the morning and ate it with tea, so I probably have such flour that you need to put more of it.
Many thanks to the author for sharing such a tasty treat with us !!!!!!!!!!!
the dough is really perfect - not overcooked and not overdried and not at all wet inside-180 degrees. exactly 20 min. and done !!!!!!!!!! I finally found that recipe !!!!
Here is a report - unfortunately I didn't have time to take a picture of a thicker pizza - my husband snapped at it straight from the oven

the photo is not inserted right now, I'll try again



fuh, it worked

Mila, thanks for the recipe for a very tasty pizza

Thanks for the recipe. Does the garlic taste and smell of the dough bother you?

Does the garlic taste and smell of the dough bother you?

It bothers me, I don't put garlic.

So it seemed to me too superfluous, although I love garlic very much. I will do it next time without garlic.

I sometimes sprinkle the filling with granulated garlic on top, it seemed to me tastier.

[Mila007]

Mila007Thanks for the recipe. I made pizza dough for the first time. The recipe is very successful.

I made a pizza according to this dough recipe .. I liked it very much, although there was no Parmesan, only Maasdam (my favorite cheese), I added it to the dough and dry Provencal herbs, there was such a flavor, but I didn't put the garlic ... Thanks for the recipe .. everything turned out very tasty .. I even put pizza on my husband's business trip ..

[Mila007]

Mila007thanks for the dough!
Prepared pizza Margarita from 2/3 dough. It turned out amazingly: fried outside, soft inside. Kneading at lunch, butchering in the evening. The dough in the refrigerator has risen twice. She rolled it out thinly, literally 2 mm, in finished form it was about 1 cm thick. We have already skimmed everything with my husband. From the rest of the test, you will have to make a second one, for my son.

Continuation. The remaining 1/3 of the dough was also rolled out onto the old mold, naturally thinner, very thin. As a result, the finished dough was about 5 mm, drier, but also excellent. My husband liked the second option more, they concluded that 3 thin pizzas with a diameter of 30 cm would easily come out of this amount of flour. Well, or 2 of medium thickness.

Girls, did anyone try to freeze this dough?
And then how should you work with him? Defrost in the refrigerator or just at room temperature?

Girls, did anyone try to freeze this dough?
And then how should you work with him? Defrost in the refrigerator or just at room temperature?

I constantly freeze this dough. On weekends, I make a portion increased by 3 pizzas, I divide it into 3 parts, respectively, and into the freezer. Then on the day of baking at lunchtime I take it out to defrost at room temperature, bake it in the evening. During defrosting, it bursts in order, roll it out very thinly, let it stand for 30 minutes and collect, then bake. Everything goes great. And in the absence of parmesan, too, although it tastes better with it.

Thank you very much for such a quick response.
I also want to make more dough and put it in the freezer. And when you want pizza, you won't have to fiddle with the dough, which will save time. You just need to remember to get it out of the freezer in time.

By the way, I recently experimented with a frozen dough (only according to a different recipe, this one has not yet been tried). But she defrosted it in the microwave. It turned out super. And very quickly. Faster than even preparing the filling.

I will also try this dough. Then I will definitely unsubscribe. Thanks again.

Thanks for the recipe!
It turned out two delicious pizzas, I added simple cheese to the dough, Provencal herbs instead of garlic, rolled it out and baked on silicone rugs, almost all of them were crumbled!

thanks for the pizza dough, loved it! but I rolled very thinly, thinly))

Delicious dough !!! Recently they made two pizzas for the whole baking sheet from this dough norm. There was no Parmesan, ordinary cheese, garlic, a mixture of Italian herbs and dried homemade basil were put into the dough. I recommend to all!!!

Thank you 🌺 and from me !!! The dough is perfect, appetizing, tender .... I used it to prepare mini pizzas and sausages in dough and cutlets in dough. I froze it for a week, and as it thawed and warmed up, then again soft-fluffy
It is now my main "lunch" dough. Thank you

[Mila007]

Mila007, from the first days of making pizza from this dough, it became clear that it would go to the favorites section! The dough is very tasty, I always knead in HP. Thank you very much for the recipe!

The name perfectly matches the taste - perfect! I also added dried herbs (thyme) there - just amazing. Cooking for the umpteenth time. Thanks a lot to the author. By the way, I do it in HP. Refrigerate overnight. I bake in the morning.

Thank you for the dough recipe. Very delicious. Recommend!

Great dough! Thank you!
The son and daughter-in-law are very fond of pizza. She baked her for them for the first time, she was afraid that she would be criticized.
My children were delighted! The son decided that we no longer order pizza, we bake ourselves! And the daughter-in-law said so, the dough is perfect !!!
So the name is true!

The dough is excellent, now I make it only on it, since the 15th probably. Another thanks to the author

Thanks for such an interesting recipe, I want to try it today.

Thanks for the recipe! I didn't add garlic or parmesan, it turned out just the same perfectly. Kneaded in a bread maker, left for 4 hours in the refrigerator.

The dough is authentic, the filling is from what was.

From the remains

Delicious.

50 g CZ flour, the rest is first grade, liquid whey from cheese production
oregano in dough, dried onions, kalindzha and golden flax seeds
baked in the form of tortillas, rolls, and a large tortilla with cheese

I make different doughs for pizza. And here are so many reviews. I'll take it to your bookmarks. I sometimes bake pizza.

[Mila007]

Mila007, thanks for the recipe. She made dough from first grade flour, put regular cheese, salt with dry herbs, kneaded in a bread maker on the "Pizza" mode. It turned out very tasty and soft. Everyone liked it. I think will be one of my favorite pizza dough recipes.

Thanks a lot for the recipe! He's perfect! My pizza. (Chicken, mushrooms) I made the dough in a bread maker on the "Yeast dough" mode. This pizza was baked a little earlier, now the dough in the bread machine is suitable, I'm waiting for guests.

Thank you very much for the recipe. Half of the dough turned out 6 pretty decent-sized pizzas, mine sooo liked it, thanks! unfortunately neither parmesan nor garlic was found, but it turned out sooooo tasty anyway.

Let me put in my five cents too. The dough turned out to be very tender, very tasty, HUGE thanks to the author of the recipe. The whole family ate on both cheeks, even I ate a few slices, not a pizza lover. I managed to photograph only two pieces. I added the cheapest cheese to the dough, did not add garlic (parmesan is expensive for us, my husband does not eat garlic), baked in the oven, everything was baked and browned perfectly.Now I'm doing the second part of the test. The first pizza didn't even have time to cool down.

What a delicious dough, just eat off your mind a lot thanks to the author (it's a pity that she has not appeared here for 5 years and does not know that the recipe is finding new admirers)

And I will note in the topic. I have tried many options for pizza dough, and I will stop, perhaps, on this one. I do everything according to the recipe, with garlic and parmesan. One serving is enough for two large (30 cm) princess pizzas.
The dough tolerates freezing well. After kneading, I give it an hour to come up, then knead, divide into parts for the Princess, flatten each lump and freeze.
Before baking, I take out the dough 3 hours (and if it is cold in the house, then 4) before baking. It warms up right in the bag and begins to fit. I stretch it to fit the Princess (quite thinly), while I am composing the filling, the dough is still slightly suitable and then I bake for 15-20 minutes and just in case I keep it off for another 10 minutes.
The layer of dough in the finished pizza turns out to be of medium thickness - somewhere around 1 cm, the dough is porous, not rubber, we just like that.
Many thanks to the author!