If you use instant yeast, then a pizza blank can be made in half an hour! Having prepared several of these cakes, you can cook fresh homemade pizza with any fillings for several days.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pizza is an amazing invention of humanity. This convenient food helps out in many situations in life. But whatever it is - homemade, purchased, with sausage, mussels, parmesan, mozzarella, tomatoes, in any case, the most important thing is the base. The quality of the dough is always the key to success. You can add a little parmesan, you can overdo it with the filling, but if the dough is good, then the pizza will still be delicious. But if you pierce with the dough, then you just have to throw it away.
In this review, I will tell you a recipe for making pizza blanks from semi-sweet yeast dough. This dough can be used for thin pizza or fluffy base. To make the pizza on a thin base, you need to roll out the dough thinly, ideally 1-2 mm and put it in a mold, it will rise slightly. And if you prefer fluffy pizza, then roll out the dough by 3-5 mm, put on a baking sheet and leave to come up. When baked, the cake will increase in volume by 1.5-2 times.
The dough is kneaded by hand, but you can use a bread maker. Then the ingredients are laid in a slightly different order. First, milk or water is poured, eggs are driven in, sugar and salt are poured, butter, flour and dry yeast are added. When using fresh yeast, they are pre-poured with warm liquid (water or milk) and left for 10 minutes until a frothy cap appears, and then added to the bread maker with the rest of the liquid.
- Caloric content per 100 g - 274 kcal.
- Servings - 2
- Cooking time - about 1.5 hours for dough preparation, 15-20 minutes for baking the piece
Ingredients:
- Flour - 250 g
- Dry yeast - 10 g
- Water - 120 ml
- Eggs - 1 pc.
- Butter - 50 g
- Sugar - 1 tsp
- Salt - a pinch
Making a pizza blank from yeast dough:
1. Dissolve the tremors with sugar in a glass of warm water.
2. Stir the yeast well to dissolve completely. You should get a homogeneous mass.
3. Leave the dough in a warm place for 10-15 minutes to create an airy foam cap. Keep it in a warm, draft-free place. The most convenient place would be a microwave or oven. There is no wind or temperature changes in them. Naturally, the devices should be turned off. They just play the role of a sealed, non-ventilated room.
4. Pour the matched dough into a deep bowl for kneading the dough and add a raw egg.
5. Melt the butter in a water bath or microwave. It should melt, but not boil. The temperature should be at room temperature, because if the temperature is hot, the yeast will stop working. Pour the melted dough into the dough.
6. Using a whisk, stir the liquid well and add flour. Add it in stages, since each manufacturer has different flours, and therefore different gluten.
7. Knead the dough so it doesn't stick to your hands. Knead it well, flexing your hands with zeal. This process should take you about 5 minutes.
8. Place the dough in a warm place without drafts and wind, cover with a clean waffle towel and leave to rise for 40-60 minutes. It should double in size, come up and become lush.
9. Then knead it again and use a rolling pin to roll it out into a thin sheet, which is transferred to the pizza baking sheet. I cooked delicate cooking, so this amount of dough made two pieces. If you like a tall crust, then roll out the dough in a thick layer. As a result, 1 blank will be released.
10. Heat the oven to 180 degrees and send the cake to bake for 10-15 minutes. Store such blanks under polyethylene so that the cake does not dry out, but remains soft and rich. Use it for about 5 days.
See also the video recipe on how to make yeast pizza dough. Italian recipe.
