Pizza on light yeast dough

Servings: 10 Cooking time: 150 minutes

Photos recipe

This pizza on light yeast dough can beserved as a full-fledged separate dish or as an appetizer. A special Italian flavor, delicate flavor, thin crust, flavorful slices of tomatoes and sausages - all this will make "delicate pizza" your favorite.

In addition, it can be taken as a basis forown recipes: add your favorite products and get your prescription. Pizza is also possible to prepare and Aerogrill. Many variations limited only by your imagination! The dough is very easy, there's no milk, eggs and butter, so the pizza turns out truly delicate.

Ingredients for "Pizza on light yeast dough":

  • For the dough:
  • >
  • Wheat flour - 250 g;
  • Yeast dry - 1/3 sachet (about half a teaspoon);
  • The water is warm boiled - 125 g + 2 tbsp. l. for sponge;
  • Sugar - a pinch;
  • Salt - 1/4 tsp .;.
  • Attention! This amount is calculated on two ingredients pizza diameter of about 28 cm.
  • For filling:
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  • Tomatoes - 2 pcs .;
  • Sausage - 150 g .;
  • Ketchup - 1 tbsp. l .;
  • Basil - to taste .;
  • Cheese - 200 g .;
  • Vegetable oil - 2-3 tbsp. l .;
  • Garlic - 1 clove;
  • Spices (oregano) - 1 tsp..
  • Here is the approximate number of products, you can increase or decrease its taste.
  • Recipe "Pizza on light yeast dough":

    Pizza Cooking for yeast dough:

    First prepare the brew - a basis forlung test. To do this in a small bowl, mix the yeast, 2 tbsp. l. flour (taken from the total number), schepotochku sugar and 2 tbsp. l. (Can be a little more) with warm water. Please note that the water is warm, but not hot, otherwise the flour and yeast just cook and Opara will not rise! All carefully mix until smooth, cover with a towel and leave to rise for about 30 minutes. Ready Opara strong increase in volume and will look like a foam with large bubbles.

    On a clean table pour the rest of the flour anddo it cam slight indentation. Add salt and sponge, slowly pour in the water (you can in portions) and begin to knead the dough gently. Beforehand ensure free access to the flour, add to it a little if necessary.

    Cooking light yeast dough for pizza

    Knead the dough until the very long as it does notis smooth, soft and elastic, it does not stick to hands, and the table. If the dough is still too sticky, add a little flour into it. Knead it should be about 10-15 minutes. Then put the dough in a large bowl, cover with a towel and forget about it for one hour. During this time, the dough ripen and grow by about 2 times.

    At this time, you can start preparing ascalled topping pizza - toppings. Tomatoes cut into thin slices, and cheese grate, medium, large or small - at your discretion.

    Making the stuffing for pizza

    Sausages can take absolutely any:.. Cooked, smoked, salami, etc. we take boiled in this recipe. If you prepare it in a special way, the pizza will taste even better.

    Here's how: in a pan warm up the oil and fry it a little cut in half a clove of garlic, then remove it, and garlic butter fry thin slices of sausage, lightly sprinkled with oregano.

    Fry the sausage in a pan pizza

    The finished dough should be the size of roll formor pan, leaving a small allowance for bumpers; shape spread with vegetable oil and sprinkle with flour. Put the dough into the mold and pierce the dough fork in several places.

    Grease the dough with ketchup, sprinkle with cheese and put in preheated oven

    Grease basis modicum of ketchup (you cansee home cook ketchup), sprinkle with oregano, spread slices of tomatoes and slices of sausage, can be a little pepper and drizzle with olive oil.

    Top fall asleep prepared cheese, decorate with basil leaves and send in preheated 230 degree oven.

    Preparing a pizza on a light puff pastry served at the table

    After 15-20 minutes, our pizzas on the delicate lungpuff pastry is ready. Also you may be interested in another recipe pizza recipe at home "Margarita", which became one of the most popular because of its ease of preparation.

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