Few will be able to deny themselves the pleasure of eating a slice of fragrant home-made pizza. Especially appetizing and tempting products on a crisp test. About it, we'll talk today and tell you how to make a base for crispy pizza with yeast and without their participation.
How to make delicious thin crispy dough for pizza - recipe without yeast
Ingredients:
- wheat flour - 320 g;
- warm milk - 125 ml;
- vegetable refined oil - 35 ml;
- two chicken eggs;
- a pinch of common salt.
Preparation
In a large bowl we sift the wheat flour and mix it with a pinch of table salt. In a separate bowl, drive eggs at room temperature, pour in warm milk, vegetable oil and mix with a fork or a whisk until uniform, but do not whisk. We pour the obtained liquid base to the flour and salt and produce the batch, achieving uniformity and plasticity. If necessary, you can pour a little more flour. We knead the dough for ten minutes, and then wrap it with a moistened towel or a tissue cut and leave it under room conditions for fifteen minutes.
After that, roll out the flour bowl on the surface dusted with flour as thin as possible, and transfer it to an oiled baking sheet. Fill the pizza to your taste and bake in a heated oven for about thirty minutes, while setting the temperature regime at 180 degrees.
From this test, you can form one large pizza, and small, dividing it into parts, laying them on a parchment leaf and rolling up to a round layer.
Delicious yeast dough for pizza with crispy crust
Ingredients:
- water filtered - 120 ml;
- granulated sugar - 10 g;
- creamy margarine - 145 g;
- sour cream - 85 g;
- wheat flour - 480 g;
- one teaspoon of dry yeast;
- one chicken egg;
- a pinch of salt.
Preparation
Mix the warm water with sugar and dry yeast and allow the dry components to dissolve. While the yeast is activated in the heat, we sift the flour onto a wide cutting board, lay out on it a soft creamy margarine and work the components with a knife, achieving the production of fine crumbs. We form a groove in the center, drive the egg into it, add sour cream, throw a pinch of salt, pour in the yeast mass and knead a pleasant to the touch, elastic and non-sticky dough. We let him stand in a bowl in the warmth and comfort for about thirty minutes and get up, and then proceed to the design of the pizza. To do this, divide the flour into parts of the desired size and roll out as thin as possible. Spread the base with a suitable sauce and fill the pizza to your taste and bake at a temperature of 210 degrees for half an hour.