The best pizza.

Probably, there is no family that does not love going to pizzerias. And every housewife dreams of making the same pizza at home with the same delicious dough. But it does not always work out. I did the same. Every time after visiting a pizzeria, I thought, I want to have the same dough. But it didn't work out, and finally, I figured out... the secret of this pizza dough recipe, at least it seems to me. The dough turned out soft. The edges are crispy. It tastes, as they say, you could swallow your tongue. And you may ask me how I made it. I will try to explain and show everything clearly.





- flour - 420 g.
- water - 120 g.
- milk - 120 g.
- yeast - 15 g. (or ? teaspoons of dry yeast)
- salt - 1 teaspoon
- sugar - 1 tablespoon
- olive oil - 2 tablespoons

We measure the required amount of sugar, weigh the yeast and add it to the sugar. The main thing here is to maintain the proportions of yeast, sugar, and liquid, as well as all the components in general. If you do not deviate from the pizza dough recipe, you will get, like me, wonderful, I would even say, perfect pizza dough.

We crush the sugar with the yeast; they react with each other, and we obtain this liquid component or liquid part for our dough. Meanwhile, we heat the water and milk to a temperature of 30-40°C; if it is hot, wait until it cools down. We add the warm water and milk to the yeast. We also pour in half of the flour. We mix everything carefully with a spoon. And we set it aside (in a warm place), covering it with a towel, for about 15-20 minutes, waiting for the yeast to activate.





Here are the bubbles I got. If you did the same as I did, you should also have the same bubbles. Now we add the remaining flour and olive oil. We knead the dough. You can do this on a board.



Do not add too much flour. It is better to add olive oil to the board and knead the dough with it. Yeast dough is very... hands, and it takes a long time to knead. Once you have formed a ball of dough, place it in a container and cover it tightly with a towel, setting it aside in a warm place for another half hour. During this time, you can punch it down twice. Here is what our dough looks like.

Now we roll out the pizza dough into a thin layer. We prepare a baking sheet or pizza pans. I slightly grease it with olive oil. We roll the pizza dough onto a rolling pin and transfer it to the baking sheet. From the ingredients listed above, you will get enough dough for a pizza the size of the baking sheet and a small circle if you roll it out thinly. Remember that pizza dough is yeast-based, and it rises well, so the thinner it is, the tastier it will be. Add your favorite pizza ingredients to the dough.



You can simply spread tomato sauce on the base, then cut sausage into strips, add tomato, a little mayonnaise, and sprinkle everything with cheese. My favorite pizza recipe is to spread tomato sauce, add raw minced meat, and pickled gherkins. And sprinkle everything with cheese too. This time we had a different pizza.



We put our pizza in the oven for 20-30 minutes at a temperature of 175-180°C. And we get a wonderful pizza with delicious dough. By the way, we did not eat it all in one evening; I hid it in the fridge. And in the morning, I heated it in the microwave; the dough was just as tasty and soft as the day before. So I recommend this pizza dough recipe to you. I think that this pizza and this pizza dough will be made at your home at least once a month, for sure!