Recipe for yeast and kefir dough for perfectly thin pizza
Homemade pizza is a great hearty snack that you can be sure is of great quality. But not everyone can make this dish perfect. Therefore, it is worth using one of the following cooking options, which are very easy to follow. The result will pleasantly surprise you.
Famous Ukrainian chef Yevgeny Klopotenko shared two simple ideas for making a universal pizza dough with yeast and kefir on his official website.
Classic yeast pizza dough
Pizza dough.
Ingredients:
- flour (and extra for kneading the dough) - 300 g
- live/pressed yeast - 20 g (or 8-10 g of dry yeast)
- water - 180 ml
- sugar - 0.5 tsp
- salt - 1 tsp
- olive oil - 2.5 tbsp.
Method of preparation:
1. Add salt and sugar to a bowl with sifted flour and mix well.
2. Add yeast and rub everything well with your hands.
3. Add warm water and olive oil.
4. Heat the water to 38 degrees. This is the optimal temperature for yeast activation. If the water is not warm enough, the yeast will not start working, and if the water is too hot, the yeast will die.
Preparing yeast dough.
5. Knead a soft dough that will not stick to your hands.
6. Cover the top with a napkin.
7. Put in a warm place for 40-45 minutes to let the dough rise. The mass should increase by 2-3 times.
8. After that, knead the dough well with your hands and put it on a work surface sprinkled with flour.
9. Knead until smooth.
10. If necessary, divide into pieces and roll out.
11. Add the filling and bake at 180 degrees for 5-7 minutes.
Kefir pizza dough
Recipe for universal pizza dough.
Ingredients:
- flour - 300 g
- kefir - 200 ml
- vegetable oil - 4 tbsp
- sugar - 0.5 tsp
- salt - 0.5 tsp
- baking powder - 0.5 tsp.
Method of preparation:
Thin and elastic pizza dough.
1. Sift the flour.
2. Add the dry ingredients first and mix.
3. Then add the remaining ingredients.
4. Make the mass homogeneous.
5. Leave for 20 minutes.
Adding the filling.
6. Sprinkle flour on a work surface and roll out the dough.
7. Bake at 180 degrees for up to 10 minutes until golden brown.
Ievgen Klopotenko
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