Crochet
Pizza on a fluffy dough
Category: Bakery
Ingredients
Option 1:
Water 300 ml
Salt 0.5 tsp
Sugar 1 tsp
Rast. oil 25 g
Wheat flour 500 g
Egg 1 pc.
Dried greens
(or 2 tbsp. fresh) 2 tsp.
Cheese 50 g
Yeast bag (Dr. Etker) 7 g
Option 2:
Water 300 ml
Salt 0.5 tsp
Sugar 2 tsp
Rast. oil 3 tbsp. l.
Tomato paste (ketchup) 1 tbsp l.
Yeast bag (I have Dr. Etker) 7 g
Wheat flour 500 g
Cooking method

I cook the dough in cotton, on the "Yeast dough" mode -1.25 h. The dough turns out to be somewhat unusual (liquid), but ... I tried to add flour, the homemade ones were rejected, and later I got used to working with this dough. Just before pulling it out of the x / n, I generously grease my hands with vegetable oil. I knead the dough right in my hands (so as not to grease the table with vegetable oil), then I put it on a baking sheet covered with baking paper, and again with my hands (not with a rolling pin) I stretch the dough to the required size. From the above products, a huge pizza is obtained (exactly for the whole baking sheet). The dough is fluffy, the main thing is not to overexpose in the oven. I don't keep it for more than 15 minutes so that the dough doesn't dry out. Even in my pensioner oven, everything bakes wonderfully in 15 minutes.

Note
I always cook pizza on fluffy dough, I don't like the other. Recently, my homemakers really like the dough according to the above recipes.
Zubastik
I, too, first made a soft dough according to the recipe for my HP, when I tried to get it, I was surprised and upset at how liquid it was. I had to add flour, so that it rolled well, but the pizza turned out to be terrible, the rubber - rubber.
The second time was better - I didn't add anything, I did everything strictly according to the recipe, greased the baking sheet with vegetable oil, dumped the dough with HP right there, prying it with a scraper, covered it with two layers of cling film and rolled it out with a small rolling pin to size. The film was removed without problems, nothing stuck and my hands were clean.
By the way, in order for the dough to bake well and not get wet from the filling, it is imperative to grease the dough itself with vegetable oil, then it turns out fluffy, baked, regardless of the filling.
Levik
Quote: Krosh

I always cook pizza on fluffy dough, I don't like the other. Recently, my homemakers really like the dough according to the recipes below.

Option 1:
300 ml. water
0.5 tsp salt
1 tsp Sahara
25 gr. vegetable oil
500 gr. flour
1 egg
2 tsp dried herbs (or 2 tablespoons fresh)
50 gr. cheese
yeast packet (Dr. Etker, 7 g.)
Krosh, thank you very much !!! Ate, no, got drunk on awesomely delicious pizza !!! I did everything according to your first recipe !!!
I have Moulinex 5004. Changed a bit:
did not add cheese to the dough (did not come up with chopping or grating it, finely or coarsely);
added 2 tsp. dry greens (I took a mixture of Provence herbs)
baked for 40 minutes in the oven at 180 C (the usual electric oven from the Burner stove, warmed up first at 200 C, put the baking sheet in the middle, sprinkled with flour, did not stick)
I advise everyone!!! The pizza is delicious, fluffy, soft !!!
kipitka
Quote: Krosh

I always cook pizza on fluffy dough, I don't like the other. Recently, my homemakers really like the dough according to the recipes below.

Option 1:
300 ml. water
0.5 tsp salt
1 tsp Sahara
25 gr. vegetable oil
500 gr. flour
1 egg
2 tsp dried herbs (or 2 tablespoons fresh)
50 gr. cheese
yeast packet (Dr. Etker, 7 g.)
I didn't succeed ..... I weighed everything on an electronic scale, flour was exactly 500 g, but the dough was very liquid, it was impossible to take it with your hands, after baking (15 minutes) it was not dough, but a thin crust with a lot of filling , the taste of the dough was not, it simply was not. I will add flour to the second part of the dough and try again ...
P. s. but as they show on TV, how experienced chefs twist a round cake of dough on their finger, and it stretches into a thin circle ... The dough in this case is not so liquid, is it?
In general, I also study and learn ...
Crochet
Quote: Levik

Krosh, thank you very much !!! Ate, no, got drunk on awesomely delicious pizza !!! I did everything according to your first recipe !!!

Levik
To your health! How cool that you like it! I am so glad !
And I usually grate cheese on a coarse grater, you can cut it into pieces, that is, it does not matter how you crumble it! And you can even not crumble at all, that is, not add at all, the pizza does not get worse from this, it has been tested on my eaters!

Quote: kipitka

I could not get.....

kipitka
It’s a pity that the dough didn’t work ... I don’t even know what’s wrong, since I’ve been making the dough according to this recipe for a very long time and so far no such embarrassment has happened ...
Levik
Kipitka, maybe something with flour? I greased my hands abundantly with vegetable oil and spread the dough on a baking sheet without any problems. I also greased the pizza with olive oil on top as I spread it on the baking sheet ... Try again! I will not refuse this recipe! Dwell on it
A million more thanks to Crochet !!!
Crochet
Quote: Levik

I greased my hands abundantly with vegetable oil and spread the dough on a baking sheet without any problems.
Levik
That's it, and I do exactly the same! Here I recently tried another recipe for a fluffy pizza dough, it turned out very well!
Levik
Krosh, please share a third option for a fluffy pizza, although the first one suits me perfectly, but it will not hurt for a change
Egecihora
Quote: Krosh

I always cook pizza on a fluffy dough, I don't like the other.
Option 2:

Thanks a lot for the recipe: the dough is great!
May @
Crochet, and 1 tbsp. l tomato paste, is it to smear on the dough or put in the dough? And yet, and live yeast 10 gr. do you need based on the amount of flour?
Crochet
Quote: May @

Crochet, and 1 tbsp. l tomato paste, is it to smear on the dough or put in the dough?
May @
Add the tomato paste directly to the dough.
Quote: May @

And yet, and live yeast 10 gr. do you need based on the amount of flour?
May @
When counting yeast, I usually use the 1: 3 formula, then it turns out that you need to take 21 grams of live yeast, but I very rarely bake with live yeast (it's hard to find them on sale here), so I'm not sure if my words are correct ...
Anise
Excuse me if I interfere, for 500 g of flour - 10 g of fresh yeast for a regular, not rich dough. And then I always try to put at least 1 year, but less. Everything fits well.
Iskra
Crochet and at what temperature do you bake pizza ???
Crochet
Iskra, at 180 gr. (convection 160 g.).
Iskra
Crochet Thank you
Iskra
Crochet I would like to thank you once again for a wonderful recipe. I use it constantly because it is universal. I also use this dough for other pies, the pies are airy and tasty
Crochet
Quote: Iskra

I want to thank you once again

Iskorka, just not you, but you, agreed well ?

I accept gratitude with great pleasure, I am very, very pleased to read straight balm for the soul such warm reviews ...

Good health !!!

Thank you so much !!!
Tiger
Crochet, thanks for the recipe, the pizza turned out to be delicious! And most importantly, everything is very simple
Parallel
Krosh, thanks for the recipe! I did it yesterday according to the second option, I took fresh yeast. My dough turned out to be cool, I diluted it a little with milk to make it softer. This flour is probably this - I baked pancakes on it, they also had to be diluted, it comes out very thickly.
The dough is very tasty, the pizza went with a bang))) I really love when the dough is so lush
Crochet
Tiger, Yulenka, for good health, my dear !!!

And thanks for the tip !!!

Gulenka, my dear, how glad I am that you have I don't remember, are we on "you" or on "you"? all well, or almost everything happened !!!

Good health to you and your loved ones !!!

As for the moisture content of the flour, yeah), you can't guess, only hope for a little bit ...
Parallel
to me on you))
the pizza is already over)) we quickly swept it away) we need to try the sausages in the dough on this test. in general, the dough with tomato turned out to be very tasty, and the color is pleasant.
Crochet
Quote: Parallel
to me on you))

Similarly !!!

Quote: Parallel
it is necessary to try sausages in the dough on this test to make

It will be good, but my eaters love sausages in this test , lately I have only swaddled sausages in it, although there are enough other decent options ...

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