Kneading dough with milk for pizza makes the dish more nutritious and tasty, but it has its own characteristics, without taking into account which you can lose the airiness and crumbliness of the pizza. The classic Italian pizza recipe does not allow the use of milk, but domestic chefs make full use of this component to prepare elastic and soft pizza.

Quick dough with milk

The recipe for quick pizza dough with milk is based on the yeast-free version of the batch.

You will need:

• Flour – 2 cups;
• Milk – ½ cup;
• Egg - 2 pcs.;
• Vegetable oil – 2 tbsp. spoons;
• Salt – 1 teaspoon.

Preparation:

1. Sift the flour several times and then mix it with 1 teaspoon of salt.
2. In a separate bowl, beat the eggs, gradually pouring milk into them, and then add vegetable oil.
3. Do not beat the mixture too much, just stir it vigorously with a fork to get a homogeneous mass.
4. Pour the flour onto the table, make a funnel in it and begin to slowly pour the egg mixture into it, stirring vigorously.
5. After the flour has absorbed all the fat and liquid, you will get a sticky, homogeneous mass that should be kneaded thoroughly.
6. Dab your hands thoroughly in the flour and mix the flour thoroughly until it begins to stick to your hands and turns into an elastic, smooth mass.
7. Roll the finished dough into a ball shape and wrap it in a damp but slightly warm towel.
8. Leave it for 15 minutes, after which you can roll it out into a thin layer and add your favorite filling.

You will need about half an hour to prepare the yeast-free dough, and the pizza is usually baked within 30-40 minutes. The finished pizza is sandy, golden in color with small bubbles, which gives it originality.

Fluffy dough with milk

Using this recipe for yeast pizza dough with milk, you will get a very soft and tasty pizza, similar to a homemade open pie.

You will need:

• Salt – 1 teaspoon;
• Flour – 6 glasses;
• Milk – 2 glasses;
• Sugar – 1 teaspoon;
• Margarine – 50 g;
• Yeast – 100 g;
• Egg – 2 pcs.

Preparation:

1. The recipe begins by starting the yeast fermentation process. To do this, crumble the yeast and grind it with sugar and a couple of tablespoons of warm water, add a couple of tablespoons of flour and mix the mixture.
2. Heat the milk slightly, beat the eggs, and melt the margarine in a water bath.
3. When the liquid begins to foam (after 10-15 minutes), pour milk, beaten eggs, salt and margarine into it. Mix everything thoroughly.
4. Gradually add flour to the prepared base and knead the dough until it becomes elastic.
5. Roll the finished dough into a ball and leave it to rise. You don't have to put it in a warm place - it will still work, it just takes more time.
6. While the dough is rising, you need to knead it a couple of times to make it more airy.
7. Roll out the finished product into a layer of no more than three millimeters and cook using your favorite filling recipe.

The yeast pizza is baked for about half an hour, during which time you cannot open the oven, otherwise the dough will settle - that is, it will not rise and will not be fluffy.

Dough with sour milk

Sour milk dough produces a fluffier pizza dough, and this recipe does not take too much time.

You will need:

• Egg – 2 pcs.;
• Flour – 3 cups;
• Salt – 1 teaspoon;
• Vegetable oil – 2 tbsp. spoons;
• Sour milk – 500 ml;
• Soda – 1 teaspoon.

Preparation:

1. Pour milk into a deep bowl, add soda and stir.
2. Beat the eggs in a separate cup and then add to the milk.
3. Add salt to the resulting mixture and stir again.
4. Gradually add flour, kneading the dough thoroughly to prevent the formation of lumps. The consistency should be a little thicker than that of pancakes.

To bake this dough from sour milk, you need to lightly grease the baking sheet on which the pizza will be baked with vegetable oil, and then sprinkle it with semolina. Then evenly distribute the sour milk dough into the mold, add the filling and bake for about half an hour.

You can make another recipe for pizza dough from sour milk if you add sour cream to it:

You will need:

• Flour – 600-700 g;
• Soda – 1 tbsp. spoon;
• Vegetable oil – 1 teaspoon;
• Egg – 2 pcs.;
• Sour milk – 500 ml;
• Sour cream – 2-3 tbsp. spoons;
• Sugar – 1-2 teaspoons.

Preparation:

1. Mix sour cream and sour milk into a homogeneous mass. Products should be slightly heated.
2. Add sugar and soda to the mixture, then add vegetable oil and mix everything thoroughly.
3. In a separate container, mix flour, eggs and salt. Pour in the milk mixture and start kneading.
4. The dough from sour milk should be dense and homogeneous. Then roll it out into a pizza pan and bake with any filling for about half an hour.

All dough products made from sour and fresh milk must be baked at a temperature of at least 180 degrees, otherwise the pizza will not rise. When kneading, carefully monitor the amount of ingredients that a particular recipe offers so that the dough turns out especially soft and fluffy.

Making pizza is a surprisingly simple process that doesn't require any special skills. However, in order to bake it at home, and the same as in a pizzeria, you need to have some knowledge of how to prepare pizza dough.

It is the correctly prepared mixture that gives the traditional appearance and highlights the taste of the filling.

The simplest recipe for real pizza dough

This dough can be easily prepared by people trying their luck in culinary arts for the first time. The products are selected so that the pizza pancakes are thin and without a thick rim. For cooking you will need a minimum of ingredients, and you do not need to be very precise in proportions.

We will need:

• dry yeast – 4 g (about a third of a small package, which is most often found weighing 12 g);
• glass of water;
• sunflower or olive oil – 1 teaspoon;
• 2 cups of best grade flour.

This amount of flour will make four small pizza crusts.

Most of the time is devoted to preparing the base and, it must be said, that in this process it is important to do everything step by step. Then baking pizza will not take much time.

Preparation of dry yeast mixture

The very first step is to soak the yeast in 1 glass of warm water. The water temperature should not be hot or cool to the touch, this will slow down the fermentation process. The starter is poured into water and mixed thoroughly, and then left for approximately 10 minutes. At this time, the selected filling ingredients can be chopped.

After 10 minutes, add a teaspoon of vegetable oil and salt to taste to the water with fermented yeast and mix. For most people, half a teaspoon of salt is enough.

Next, pour 2 cups of flour into a deep bowl, make a depression in the flour so that a glass of liquid can fit there. Pour all the water with the fermented starter into the hole, and you can start kneading.

The resulting lake in the flour medium must be gradually filled with flour lying around the edges. After all the water has been filled, the flour mixture should be lifted from below with both hands and turned over, pressing the dry remains of the flour into the wet consistency. This procedure is carried out until a uniform consistency is obtained, the elasticity of which can be compared to a soft pillow.

Subsequently, the resulting mass is left to stand in a warm place for another 10 minutes. The waiting mixture will increase in volume, so you need to choose a container 2 times larger than the resulting cake.

Wet yeast dough

Preparing pizza base with wet yeast is a little different, and it will take a little longer to rise. This ingredient is also called natural or live, although it is on its basis that dry types are made. To make them ferment faster, you should add a little sugar.

For two glasses of flour, 20-25 g of yeast (a cube the size of half a matchbox) will be enough. They need to be placed in a small container (a cup will do), add half a teaspoon of sugar and start kneading the ingredients with a tablespoon or teaspoon. By kneading and stirring, the mass will gradually soften. The result should be a liquid consistency, the color of coffee with milk.

Pizza with milk

With milk, pizza pancakes will turn out as thin as with water, but the crust will be less bland, and their edges will be able to acquire a crispy crust.

We will need:

• 1 egg;
• half a kilo of flour;
• 300 g milk;
• 2 teaspoons sugar;
• 1 teaspoon salt;
• 10 g dry yeast or 40 g. alive;
• butter 50 g.

If dry yeast is used, it should be mixed dry with flour. When using wet yeast, it is diluted in warm milk before kneading.

Salt, sugar and egg are stirred in warm milk. To ensure that the egg dissolves well in the milk, it is better to use a fork or whisk.

Next you need to melt the butter. This can be done in a water bath, but if you have a microwave, this will speed up the process. To melt the butter in a water bath, place it in a small bowl, which is immersed in boiling water and heated until the butter becomes liquid. Now you need to pour the liquid oil into the milk and mix until smooth.

Flour is added little by little to the resulting milky consistency and stirred constantly until the mass becomes thick. Then the thickened dough is laid out on the table with a sprinkle of dry flour and kneaded until elastic.

Everything is almost ready. All you have to do is wait for the mixture to rise and start rolling out the pizza pancakes. It is worth mentioning that in the case of dry yeast, which is still considered fast-acting, the dough rises after 10-15 minutes. And when natural ones are used, the fermentation time can take up to 40 minutes.

Kefir is a medium well-saturated with microorganisms that can create a fermentation process, which makes the base lush. Therefore, when using kefir, yeast is not required. However, it is better to add a pinch of soda, which will reduce the acidity of kefir.

Compound:

• half a liter of kefir;
• 700-800 g flour;
• eggs – 2 pcs.;
• half a teaspoon of soda;
• salt to taste (from 0.5 tsp);
• sunflower (preferably refined) or olive oil - 2 tbsp.

To prepare, dissolve salt and soda in kefir, add oil and beat in eggs, then shake the liquid with a whisk. You can use kefir of any fat content, but the mass will still be thick, and the added flour will often form lumps. For this reason, it is better to add kefir to flour, and not vice versa.

As mentioned above, to prepare the base in this way, make a funnel in the flour and pour liquid into it. After this, the funnel is filled with flour and mixed with hands until a homogeneous consistency.

The advantage of this test is that you don’t have to wait for it to come up. The kefir dough initially has the required fluffiness and is ready for making pizza. However, the cakes, especially the edges of the pancakes, will be slightly thicker than with yeast.

When you need to quickly make pizza dough with yeast

For the fastest preparation of yeast dough, it is best to use instant yeast. It is worth noting that the fast-acting class includes all dry yeast that can be found on sale.

This dough quickly becomes fluffy, and the entire process of making pizza lasts no more than 30 minutes. And this time is relevant if 3-4 cakes are being prepared at once. The yeast base can be stored in the refrigerator for a long time. Therefore, it is possible to prepare 1 pizza and leave the rest for later. Then it will take no more than 20 minutes to prepare the pizza.

A few cooking secrets

There is nothing complicated about baking pizza. Any novice cook can cope with this task. And if you also know the secrets of preparing dough with yeast, then the success of preparing delicious pizza is guaranteed. Here are some tips to help you get the job done without errors:

1. It doesn’t matter what kind of yeast the cook uses - dry or wet, in any case, the base will have to be left in order for it to rise. When the mass lies for a long time, a crust may form on its surface, which, after stirring and rolling out the pancakes, will turn into dry lumps. To prevent this from happening, you can moisten it with a thin layer of vegetable oil, cover the container with a towel and leave until suitable.
2. The mixture should be mixed in a warm room, then the fermentation process will begin while the ingredients are mixed, which will speed up the process.
3. Flour must be of the highest quality, so the dough will gain maximum airiness. You can even resort to sifting.
4. You need to pay attention to the expiration date of the yeast. The longer they are stored, the longer the dough will rise. If it has expired, it may not be suitable.
5. Dry yeast gives a quick effect, but if overused, it can give off a specific smell. For this reason, people with particularly sensitive receptors prefer live yeast.
6. For vegetable oil, it is better to take olive oil than sunflower oil. Olive oil will make the dough more viscous and give it a spicy taste.
7. Form pancakes after the mixture has risen, carefully so that the cake remains airy. You should not stir or touch the fluffy mass again so that its structure does not shrink.
8. If you grease the baking sheet with oil before baking the pizza, the dough will not stick during cooking. The oil should be the one that was added to the dough, so as not to spoil the taste of the dish.

Is it possible to store yeast pizza dough?

Without losing its original taste, yeast dough can be stored in the refrigerator for up to 2 days. If you resort to longer storage (up to 2 weeks), you will need to use the freezer, and it will no longer be as fluffy as in its original form.

To store the dough in the refrigerator for a couple of days, it is better to knead it first to remove as many bubbles containing air as possible. The bubbles will feed microorganisms, which will lead to souring.

Next, the dough is placed in a bag, the air is removed from it and hermetically sealed. It is worth noting that the fermentation process will still take place, so it is better to leave some free space in the bag. If this is not done, then there is a high probability that the bag will burst under the pressure of the fermenting dough, and it will leak out, dirtying the refrigerator.

Before preparing pizza from the dough kept in the refrigerator, knead it again and leave it in a warm place. Knead the dough until it becomes warm.

In case of long-term storage, the dough also needs to be kneaded, put in a bag, and then put in the freezer. And when the time comes to defrost it, you need to do this without removing the dough from the bag until it is completely defrosted.

What fillings are in harmony with yeast dough?

The taste of cheese, smoked meat or sausage, notes of olives and porcini mushrooms combine perfectly with yeast dough. Here, as they say, it comes down to taste and color. Also, don’t forget about vegetables such as tomatoes, peppers and onions. However, if you cut tomatoes, you will need a very sharp knife to make the slices narrow, otherwise the thin yeast dough will not support the weighty pieces.

As a cheese for pizza made from yeast dough, it is better to make an assortment. Parmesan, brie and mozzarella cheese turn out to be too stringy after melting in the oven, while sausage and Russian cheese are weak. The combination of mozzarella or Parmesan with sausage cheese results in a golden-brown crust and a soft, moderately viscous cheese mass.

Sausages, sausages, finely chopped varenka and other sausages work very well in recipes made from yeast dough. As a substitute for tomato slices, you can use mild ketchup. Well, mayonnaise turns out to be appropriate in almost any pizza recipe.

When preparing baking dough for the first time, it is important to adhere to the proportions of the ingredients. The next time the pizza is prepared, the cook will select the amount of ingredients as desired, but there are deviations in the proportions that can affect the appearance, taste and cooking time of the pizza:

• when there is a lot of salt, the yeast dough takes longer to rise;
• if there is not enough salt, then the dough will be pale, which will be noticeable by the rims of the cake;
• too much sugar will result in overcooked edges;
• if the dough has little moisture, it also burns quickly;
• when there is a lot of moisture, the cakes do not hold the filling.

However, you should not be afraid of such strictness. The first experience gained will immediately show what you can add more or less, and following the instructions will refute the proverb “The first pancake is lumpy.”

Yeast dough for pizza base is a classic option that is used by most professional chefs around the world. Although pizza dough made with yeast is not the fastest in terms of cooking time, it is the most airy and delicious when combined with the filling.

Fluffy yeast dough is half the success for a delicious dish at home, and it does not require a large amount of ingredients. The most important thing is premium flour and high-quality yeast. They must be fresh by date. This applies to any type of yeast: instant dry or live pressed. The fermentation process of the dough is the same with any high-quality yeast.

An indispensable condition for a good rise of the dough is a warm place, no drafts, so do not open the windows until you put the pizza in the oven.

The base can be thin, crispy or fluffy, soft - it depends on your preferences and taste. The filling can be made from any set of products, but the base tastes best from yeast dough.

It is known that it is advisable not to roll out the base of yeast dough - you only need to work with your hands and fingers. Rolling it out can ruin the dough. The process without a rolling pin is not easy, requiring skill and skill. But once you prepare the base this way, you will feel the difference.

Feel free to take note of the recipe and delight your family with delicious pizza!!

Recipe for pizza dough with milk without eggs

Ingredients:

• 500 grams of premium wheat flour + 50 grams. for table topping.
• 150 ml milk.
• 150 ml boiled water.
• one teaspoon of dry yeast.
• two teaspoons of granulated sugar.
• one teaspoon of table salt.
• two tablespoons of olive oil.

Preparation: pizza dough with milk without eggs

The highest grade of flour is the key to baking quality

Add salt, sugar, yeast to the bowl with flour. Mix the mass. Don't forget to sift the flour through a sieve.

Heat cow's milk to 30 degrees, pour into flour, stir. You can stir with any device, the main thing is to do it carefully.

Add vegetable oil, stir again.

Pour in warm water. Stir until no dry flour remains. You need to mix it with your hands, trying to collect all the flour crumbs into a single mass.

When the mass is plastic and stops crumbling, the batch is ready. Now we need to give him time to come.

Place a lump of dough in a bowl, cover with cling film. If the room is not very warm, you can additionally cover it with a kitchen towel. To ferment the dough, a certain temperature and the absence of drafts are necessary, otherwise the fermentation process will not begin.

After 35-40 minutes, the dough should “rise,” that is, approximately double in volume.

It takes a little longer to prepare yeast dough than fresh dough, but the baked goods turn out much tastier. The reward for your work will be a ruddy, fluffy pizza. This recipe can also be suitable for baking non-sweet pies filled with meat, vegetables or cottage cheese.

Video of making pizza dough with milk without eggs

Do you love homemade pizza as much as I do? And every time I try to make pizza with new dough, I’m always looking for the perfect base.

This time I have . After baking, the dough turns out to be quite thin, tender, with a slightly crispy crust and very tasty - ideal for homemade pizza with any topping.

The recipe for yeast pizza dough with milk is quite simple. We can say that the option is a win-win if you have the time. The dough turns out elastic, rolls out well, and is pleasant to work with.

Yeast pizza dough made with milk is an excellent base for delicious homemade pizza!

Preparation:

* Let me remind you that my glass = 250 ml

1. Heat the milk (do not boil) and dissolve the yeast, sugar and salt in it.
2. Add vegetable oil, gradually add flour (you can sift it) and knead the dough. The dough should be soft and should not stick to your hands.
3. Cover the bowl with the finished dough with a towel and set aside for 40 minutes in a warm place. Yeast dough for pizza with milk is ready, bon appetit!

But I ended up getting this homemade pizza with sausage based on this recipe for yeast pizza dough with milk.

A popular Italian dish all over the world, pizza, is prepared on a flour base. The dough for this baking varies. It is especially tender and aromatic when made from milk. If you decide to please your loved ones with a delicious snack and you have some milk left in the refrigerator, then include this product in the list of ingredients. The result will surprise you with its splendor and pleasant taste. It wouldn’t be a shame to post a photo of the finished pizza on social media.

Pizza dough recipe with milk

To knead pizza dough, it is better to use homemade fresh milk, from which you can make a lot of variations of the base. Learn how to prepare dough with and without yeast, with the addition of eggs, in the form of a dense omelette, with the addition of spices. If you don’t have the opportunity to buy homemade milk, then any from the supermarket – from a trusted manufacturer – will do. The flour mass is kneaded both by hand and using a bread machine.

Pizza dough without yeast with milk

• Time: 10 minutes.
• Number of servings: 6.
• Calorie content of the dish: 240 kcal/100 g.
• Purpose: snack.
• Cuisine: European.
• Difficulty: medium.

If you want to make a delicious pizza crust, make it milk-based. A small amount of sugar will add a slight, appropriate sweetness. Don't forget about salt - it's an integral component. You can use any vegetable oil; it gives the dough elasticity and softness, but it is better to grease the baking sheet additionally before placing the pizza.

Ingredients:

• flour - about 500 g;
• milk – 1 tbsp.;
• vegetable oil – 3 tbsp. spoons;
• sugar – 0.5 tbsp. spoons;
• salt - on the tip of the knife.

Cooking method:

1. Heat the milk - its temperature should be comfortable for drinking.
2. Dilute salt, sugar, vegetable oil in it and mix well.
3. Place most of the flour in a bowl. Make a hole in the resulting mound and pour in the liquid base.
4. Knead the dough. To do this, first carefully mix the mixture with a spoon, and then transfer it to a floured table or large board.
5. Continue kneading the mixture with your hands.

Yeast pizza dough with milk

• Time: 30 minutes.
• Number of servings: 6.
• Calorie content of the dish: 270 kcal/100 g.
• Purpose: snack.
• Cuisine: European.
• Difficulty: medium.

This is a pizza dough made with milk and yeast, which is prepared with the addition of eggs. The base turns out fluffy and airy, perfect for baking small portioned pizzas. Please note: the recipe indicates the approximate amount of flour, so navigate the process yourself. If the mass is sticky, then add more, but do not overdo it, otherwise this pizza with milk will be tough.

Ingredients:

• flour - about 500 g;
• milk – 1 glass;
• sugar – 1 tbsp. spoon;
• egg – 1 pc.;
• dry yeast - a bag;
• butter – 1 tbsp. spoon;
• salt - a little for taste.

Cooking method:

1. Heat the milk to 30–35 degrees. Dissolve sugar and salt in the drink.
2. Add dry yeast to the liquid and mix well.
3. Melt the butter in a water bath and pour into the mixture.
4. Whisk the egg and add the foamy mixture to the remaining ingredients.
5. Gradually adding flour, knead. Do this first in a container, and then with your hands on the countertop.
6. Leave the finished flour mixture for 15 minutes to rise.

With yeast without eggs

• Time: 30 minutes.
• Number of servings: 6.
• Calorie content of the dish: 260 kcal/100 g.
• Purpose: snack.
• Cuisine: European.
• Difficulty: medium.

If you prefer to prepare the dough without eggs or you don’t have any in the refrigerator, then don’t worry, you can bake pizza without this component. Butter and sour cream play a big role here. You can replace dry yeast with regular yeast based on the volume of the future base (about 25 grams). They also need to be diluted in warm sweetened milk.

Ingredients:

• flour - about 500 g;
• milk – 0.5 tbsp;
• sour cream – 2 tbsp. spoon;
• yeast – 1 sachet;
• sugar – 2 teaspoons;
• salt - a little to add taste.

Cooking method:

1. Heat the milk to just above room temperature.
2. Stir in sour cream, salt and sugar. Add the yeast and wait until it dissolves.
3. Sift the flour through a sieve directly onto the table.
4. Make a small depression in the resulting mound and pour in the sour cream mixture.
5. Knead the dough with your hands. Roll it into a ball and place it in a warm place under a towel for 15 minutes.

Liquid

• Time: 10 minutes.
• Number of servings: 6.
• Calorie content of the dish: 220 kcal/100 g.
• Purpose: snack.
• Cuisine: European.

If you don’t like to stand at the stove for a long time or you don’t have an oven, then cook the pizza on a liquid crust, which after baking resembles an omelet. The finished mass is poured into a heated frying pan with pre-poured vegetable oil. As soon as the bottom part of the base “sticks”, you need to lay out the filling. The latter should drown a little in the “omelet”.

Ingredients:

• flour - about 100 g;
• milk – 0.5 tbsp;
• eggs – 2 pcs.;
• vegetable oil (olive) or mayonnaise – 1 tbsp. spoon;
• Italian herbs spice - to taste;
• soda – 0.5 teaspoon;
• vinegar - to extinguish soda;
• salt – 1 pinch.

Cooking method:

1. Heat the milk.
2. Add to it salt, soda, which must be extinguished first, as well as spices and oil. Stir.
3. Beat the eggs well. Pour them into the resulting liquid.
4. Stir in a little flour. The result should be a mixture similar in thickness to sour cream.