Pizza dough "Ideal"

it is a pity that she has not appeared here for 5 years and does not know that the recipe is finding more and more new admirers

Agree with you. It would be nice if she reads our reviews. The dough is really great. I cooked yesterday. Cheese - regular, oil - sunflower. But still very tasty! But it was not possible to make the sides, because the dough rises strongly and the sides are compared with the middle. I will also make pizza according to this recipe now.
And a special thank you to the girls who brought the topic to life this year!

[Svetlana]

I cooked this pizza for the second time today. Filling along the refrigerator. The dough is just super. Cheese, not even cheese, but a cheese product, vegetable oil, garlic was not added. God grant all the best to the author of the recipe. The dough was rolled out very thin, it turned out crispy
the foundation . I baked at 200 degrees in a regular oven for 20 minutes, took it out, sprinkled it with cheese and sent it to the oven for another 3 minutes.
Svetlana, I didn’t make the sides, but in the oven the sides rose by themselves.


While writing, my husband almost finished.



Oh, again, the date and time on the camera is not set.

Oh, again, the date and time on the camera is not set.

Pizza from the future

[Albina]

Albina, already from the past (in fact).

[Mila007]

Mila007, The pizza is great! The dough is just what you need!
We loved the pizza!

I baked a pizza using this recipe. Very tender dough. Liked. Dare, I didn't even have time to take a picture. The pizza went up a lot.
The only problem was how to stretch the dough on a baking sheet. It shrinks back and that's it ((. Tortured. Maybe you can do something with this to stretch without problems?

[Natasha]

The only problem was how to stretch the dough on a baking sheet. It shrinks back

Natasha, don't try to stretch it all at once, at a time. Stretch it out a little - let the dough rest for 5-7 minutes. So three times and will stretch without problems and extra effort. This is generally a general principle of molding, baguettes also stretch other shapes in length. Not immediately to the final size, but gradually, allowing the dough to relax.

[Svetlana]

Svetlana, Thank you.
Eh, it will be hard for me, I'm in a hurry. Well, where to go))

[SvetaI]

SvetaI, Sveta, thanks for the advice on the test. It will be necessary to do so. I want to try the perfect. It's in my bookmarks for now

[Natasha]

Eh, it will be hard for me, I'm in a hurry

Natasha, and you make two pizzas at once
No, seriously, while you are fiddling with one, the other is just resting.

I want to try the perfect.

Svetik, try it. I have done it many times already - it always turns out well

Of course! I always do this))

Good day! I want to try this recipe. But I'm not on friendly terms with a gas oven - the bottom burns the top damp. I bought a mini-oven. But in it, as I understand it, you will have to bake in 2-3 steps. Therefore, the question arises: while the first pizza is baking, will the rest of the dough become too old? After standing dough is just as bad as not distant. What to do? Put it in the refrigerator, and then warm and cut it? Who does how, please tell us.

[Elena]

Elena, yes, you do not need to warm the pizza dough while you roll it out, if you stretch it with your hands, then the more it will warm up from your hands, then the sauce, filling and into the oven. Everything will come out at its best

Everything will come out at its best

Yaroslava, thank you for the answer! And also, if possible, tell me about yeast. I prefer fresh pressed ones. The recipe costs 15 grams, isn't that much? I put 6-7 grams for 600 grams of flour when baking bread. And sometimes the bread smells like yeast.And here there is a little more than 400 grams of flour, somehow embarrassing that there is so much yeast ... Although I understand that it is due to this amount of yeast that the dough fits so well ... In general, tell me, is yeast in the finished product not felt?

[Elena]

Elena, honestly, this is the dough I have not tried. But reading the pages, the girls are doing well. Try it the first time exactly according to the recipe, and then you will correct it.

I baked pizza, yeast, albeit with caution, but put it exactly according to the recipe - 15 grams. Everything turned out great! There was no smell of yeast. Pizza is delicious! Not thick, not thin and very tasty! Thanks to the author of the recipe!

Just baked this recipe pizza dough. The dough is amazing, it really is perfect in my opinion. Made strictly according to the recipe: with parmesan and garlic. Finally, I found my dough recipe. I baked for 5 minutes in a pizza maker Princess (the one with the stone). It is a pity that the author of the recipe does not read our reviews.