Pizza dough "Ideal"

Pizza dough "Ideal"

Category: Bakery products

Ingredients
Flour (I have 1 grade)	420 g
Water	120 g
Milk	120 g
Salt	1 tsp
Sugar	1 tbsp. l.
Olive oil + d / grease	2 tbsp. l.
Live yeast (dry fast-acting - 1 ¾ tsp.)	15 g
Parmesan + d / sprinkles	2 tsp
Dry garlic (powder)	1 tsp

Cooking method

• Mix the garlic with liquid. Water and milk should be slightly lukewarm. Knead the dough program. Let rise for 45-60 minutes. It took me 45 minutes.
• For those who will knead by hand:
• Heat water and milk slightly and dilute yeast in them. Add olive oil and stir. Sift flour with a slide, make a depression in it. Put sugar, parmesan, garlic and salt in it. Then pour in the liquid. Knead the dough well for at least 10 minutes. Form a ball, place in a deep bowl and cover with a towel. Let rise for 45-60 minutes.
• When the dough is ready, divide it into 2 pieces (depending on the desired pizza size). Roll out to shape. This amount of dough made me a pizza on a large baking sheet. I rolled it out on a rubber mat and then immediately transferred it to a baking sheet with it. If you do not have such joy, then you need to grease the form with vegetable oil.
• Better to roll out thinly. I rolled it about 6 mm thick. But she got VERY high. Brush with olive oil, sprinkle with Parmesan, puncture with a fork and leave for 30-40 minutes. in a warm place.
• At this time, you can do the filling.
• This time I had an experimental filling.
• Fry the onions and carrots in olive oil. After cooling, mix with tomato paste. Boil chicken fillet, cut into small cubes. Champignons, if you have fresh ones, just cut into slices. If frozen, then in a pan it is necessary to evaporate the liquid.
• We put it like this. When the dough comes up, brush it with a mixture of tomato paste and vegetables. Salt lightly. Place chicken cubes. Above - mushrooms. Season with lightly salt and season to taste. Make a net of mayonnaise.
• I baked at 160 gr. with convection.
• 5 minutes before the end of baking, remove from the oven, sprinkle with herbs and mozzarella.
• At the end of baking, remove, cover with a towel and let stand for 5 minutes.
• 

Time for preparing:

20-22 minutes

Cooking program:

The oven is preheated to 180 gr. oven

Note

I have no words in what I am delighted with this test! To say that I liked it is to say nothing! I'd rather say this: now I will bake pizza ONLY from this dough! The name 100% justifies the result!
A slightly unusual recipe for pizza dough. I've been looking at him for a long time. And today I finally did it. I thought it was just a crime not to share with you!
The dough, if rolled out thicker, is tender and soft. If thinner, then airy and slightly crispy. Who likes it. Knead in HP.

This dough is perfect for focaccia and savory rolls!

My comments:

It is something! You can swallow your tongue!
The book also indicated that this dough can be prepared in advance, but I have not tried it.
To prepare the dough in advance: after the dough has fit, put it in a bag and place it in the refrigerator. When you need to bake, just take it out of the refrigerator and you can immediately roll it out, then everything is according to the recipe.
Great dough to work with, and so fragrant! Mmmmm ....

Bon Appetit!

P.S. I also photographed the cut, but accidentally erased this photo. And now there is nothing to photograph. They went all out. So take my word for it.

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[Mila007]

Mila007, I have a question about Perfect pizza.
A 2h. l. parmesan in the dough play a big role ??? Or can you try without them?

You soooooooooooooo deliciously described this pizza that you want to eat already

[Mila007]

Mila007, I have a question about Perfect pizza.
A 2h. l. parmesan in the dough play a big role ??? Or can you try without them?

You soooooooooooooooo deliciously described this pizza that you want to eat already

It seems to me that they still play a role. My dough has never been so awesome before. And I just fell in love with this. Only with him now I do. I don't even know what played such a role. Either Parmesan, or something else (ratio of products). I haven’t tried it without parmesan. Although I am more inclined that he gives aroma. Or maybe it makes the dough airy. Eh, I would know for sure. But try without it. It still seems to me that it will turn out to be a superb dough. Add another gram of olive oil instead of Parmesan, but just a drop. And you can pour pizza herbs right into the dough. Wow how fragrant the dough will be!

It seems to me that they still play a role. My dough has never been so awesome before. And I just fell in love with this. Only with him now I do. I don't even know what played such a role. Either Parmesan, or something else (ratio of products). I haven’t tried it without parmesan. Although I am more inclined that he gives aroma. Or maybe it makes the dough airy. Eh, I would know for sure. But try without it. It still seems to me that it will turn out to be a superb dough. Add another gram of olive oil instead of Parmesan, but just a drop. And you can pour pizza herbs right into the dough. Wow how fragrant the dough will be!

finally, I made this dough. The aroma was already there when the HP kneaded it, baked it at 200 degrees for 20 minutes, in general, everything was according to the instructions.
BUT for some reason I got the dough raw ((
The filling was like this, just a little sauce, chicken meat, tomatoes, peppers and cheese.

what did i do wrong ??

[Oolichka]

Oolichka , what a pity that you did it. It was not raw at all. soft, the crust crunched slightly ...
I also grease a lot with tomato paste. Was it damp inside? Not baked? Or where is the filling on top?
If inside, then it was necessary to roll out thinner, or increase the baking time by a couple of minutes ...
If from above. where the filling is, either the pasta is to blame - it is too liquid. Or tomatoes, to which I am more inclined.
I cut the tomatoes into slices, the seeds to the side, and squeeze the slices lightly, putting them on the pizza. The juice from them can just spoil everything.

Mila, thanks for responding
I'm sorry too, after your descriptions I just choked on saliva
Well, nothing - you have to look for a reason.
As you can describe, the dough inside was completely raw: (where the edges protruded - even more or less, and under the filling - it was very bad. I had a thick sauce + I just put it a little bit and smeared it with a brush. And I always cut tomatoes into cubes - it never happened.
All the same, I think that my dough didn’t work out, because you wrote that it rises well, but it’s not on my first rise, nor on a baking sheet so that it doesn’t rise so much, you can say it didn’t rise at all. Here I am I don’t know what’s the matter at all ... it’s like I laid down everything according to the recipe .... well, we will continue to try.

[Oolichka]

Oolichka , well, here you puzzled me
Is it yeast to blame?
My dough rises remarkably. I now only use this recipe and bake. I don't want to experiment anymore. Even my husband said it was better than a pizzeria. And he is, oh, what a picky one ...
I have already baked it according to this recipe 5 times. If you try it again, please write what and how. Otherwise, I'll think ...

If you still try, then be sure to write what and how. Otherwise, I'll think ...

I made this dough again Everything is OK! Everything has risen and baked well.
Probably all the same it was in the yeast, although I opened a new pack ..... well, it happens.
I'm glad that everything worked out and THANK YOU again ... vuuuuuuuuuuuuu
I didn't even dare to make bread from that pack in order to be 100% sure that it was yeast ... but the second time I made it from the same products - it worked - it means yeast

Thank you again for thinking pleasantly with us

So I once again baked a pizza ... As always, the result pleased
And it baked perfectly ... I smeared the dough generously with tomato paste .... And despite this dough is not wet Probably due to the fact that it is greased with olive oil and sprinkled with Parmesan ... Most likely a protective layer is created and does not get wet ..
Here is a photo of the section:

I baked pizza today again according to the same recipe. Here on

[Mila]

And yesterday I baked a pizza according to Sweet's recipe. Very good dough! Only she was a little fried in the oven (missed), but still the dough is soft, incomparable. I did everything according to the recipe, greased the dough with ol. oil. sprinkled with parmesan before proofing.

Thank you, Mila, per recipe!

Pizza was made with chicken and mushrooms. There were not enough mushrooms. added straws of eggplant and fried with mushrooms. It turned out very tasty!



Darling, I was interested in this recipe as soon as I saw it. I liked the different nuances in cooking. I specially bought dry garlic, parmesan for him.
I would love to know where the roots of this recipe grow from?
I have not seen anything like this anywhere. It seems easier to add a little dry to the dough. garlic and cheese and the dough will become unusually fragrant!

I'll try to add some herbs later. And the most important thing is not to bake it into a trace. time.

I used to have it in my oven at 180 gr. enough 20 minutes. for pizza. But with this pizza I also noticed that it takes a couple of minutes less. But a lot also depends on the thickness of the rolled dough. I love medium rolled. But sometimes I roll it out a little, then 15 minutes. enough for baking.

[Pizza dough "Ideal"]

Pizza dough "Ideal"

Mila007
Honey, thank you so much for this pizza dough! It really is perfect , my soooo liked it!
🔗

Mila, what if you add regular Dutch cheese instead of Parmesan?

If there is no parmesan, then it's better not to replace it with anything ... But I'll say right away that it works out superbly with it ... Or if not at all, then as I wrote, pour another teaspoon of olive oil and sprinkle herbs for aroma ... And then be sure to grease the rolled dough with olive oil, then let it stand and grease with tomato paste, etc.

[Darling]

Darling, I do not agree with you!
I tried substituting hard cheese for Parmesan once - it worked great! The dough with a light cheese aroma and the sprinkled cheese dries out on the dough is also great during proving. Of course, the scent is not the same, but I think that you can replace it if not. But olive oil, I would not replace it.

It's good that it turns out well
But it seems to me much better with Parmesan, so I only do it with it .. It's good that I said, Lenochka, someone will need your experience .. After all, not everyone has the opportunity to buy Parmesan ... And not always I have it at home ... I buy it especially for pizza and there is always a piece in the freezer ... I got it out, rubbed it, and back ..

After all, not everyone has the opportunity to buy Parmesan ... and it is not always at home

That's for sure. You can't buy it from us - there is no particular demand. I know a couple of supermarkets where it happens. but not always with hands to go there. Cheese is not cheap, but I am not even talking about imported cheese.

[Mila007]

Mila007Excuse me, of course, but having tried your Ideal dough, I still remain devoted to this for the time being:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45074.0

Everyone has different tastes and habits! This is normal! I also tried so many different types of test, until I stopped there!
I also liked Stella's dough for the pizza, now I don't even remember where it was and where the recipe is ... I know that there are dry potato flakes in the composition .. Also a very good dough!

Darling, I baked pizza according to your recipe ... THANK YOU VERY MUCH for the tasty treat ... True, I used only half of the dough, I put the other in the freezer ...I hope it does not deteriorate until next time ??)))) GOOD TO THE CULINARY GENIUS CUTE !!!!!!

[Mila007]

I don’t bake pizza, or rather I bake, but sooooo rarely. While, so to speak, "out of business" I was revising the entire section with pizzas, and I found many interesting recipes for myself.
I decided to start with this test. The filling is zucchini-curd, I will write about it in the topic about fillings.

Mila007, thanks for the recipe. The dough turned out to be thin, not dry and despite the generous amount of juicy filling, not sticky. Well baked and soaked in zucchini juice

[Lika]

Lika, thank you for rating! I am very glad that you liked the dough! I love him sooooo
You have such a delicious pizza!

I can only say one thing, this is the best pizza dough I have ever made. The pizza turns out to be thin but at the same time soft, even the edges of the pizza do not turn into a crust. I made dough without cheese, I'm sure it will turn out even tastier with it.

[KIR2142]

KIR2142 , how pleasant your words are to me! Thank you!

I also baked from the same dough
The filling is as follows: tomato paste, heavy cream (a little), smoked. bacon, canned. champignons, herbs, onions and leeks, mozzarella.

After Stella Air Loafs I made this pizza, there was no dry garlic, Parmesan too, blinded from what it was, the filling - fried chanterelles in sour cream, tomatoes on top, and then processed cheese Friendship, very tasty, airy dough

[Mila007!]

Mila007! I am also grateful for the dough! And parmesan and garlic were found, so. that everything was observed exactly, only I have flour "Makfa" so I added a couple of tablespoons of liquid when mixing
Result HIGHLY pleased !!

She rolled it out very, very thinly on the whole large baking sheet, barely endured. Look how it rose!

Oh, and aunt Besechka pleased
I am so glad
Eat to your health!

Looks very appetizing !!!
I have a question, the dough should be of what consistency ???

The dough is soft, tender. As for pies
If the handles are lubricated with vegetable oil, then the problem of sticking of the dough to the hands will disappear.

What smells from the oven ... dizzy.

The biscuit is thin and crunches !!! Delicious.
I've been looking for such a recipe for a long time !!! Thank you very much !!!

[enk]

[Ksyushaenka], I'm glad that you liked the dough. Eat your health! Thanks for the report and pleasant feedback.

Mila, Thank you very much for the recipe.
Very tender and tasty dough, pizza is just CLASS !!!
When I read the recipe I immediately thought about your rug, unfortunately I do not have it, but I saved myself with a sheet of parchment - I rolled it out on it and transferred it to the tarp.
Thanks again!!!

[punya]

punya , to your health! Thanks for the feedback! I am very pleased..
I also baked on paper before I bought the rug. And sometimes she just smeared the mold with olive oil with a brush, quite lightly. And never stuck

Delicious!!! Such a tender airy dough turned out, you just lick your fingers, what a pizza !!!

Delicious!!! Such a tender airy dough turned out, you just lick your fingers, what a pizza !!!

Thank you very much for the feedback. I love this dough.

[Mila]

Mila, I also run with thanks!
Really, after that slice of pizza ... oh, it's not easy.



The dough is really perfect!

The pizza turned out to be fluffy, although it rolled out quite thin.
And most importantly, it is very tender, without dry crusts. We, as a rule, always have "stubs" (the edges of the pizza), but here - just delicious!

Thank you!!!

[Sonadora]

Thank you, Sonadora , honey, for the report! I'm glad I liked the dough
I also try to roll it out thinner. And we, too, never have dry crusts Everything is eaten without a trace and with a bang!

Mila, tell me how you bake pizza?
What kind of rug are they talking about? about silicone?
I also roll it out on silicone and bake it right away, but it's big, so I tried it in a silicone round mold and for some reason the middle turned out to be raw (dough) ........and it's not the first time, I don't understand why

Well, I have not tried to bake pizza in a silicone mold. On the rug, everything is baked perfectly. Maybe because it is much thinner than the bottom of a silicone mold. In general, I like to bake on paper more. The bottom of the dough bakes and browns better

I realized. Thank you

[Mila,]

Mila,I want to thank you again for the dough recipe!
I baked pizza several times already, and the other day I decided to make a dough for whitewash according to this recipe. It turned out very well. Even the next day, after heating in the microwave, they were like new!
Thanks again!

[Sonadora]

Sonadora , eat to your health! I'm glad it came in handy not only for pizza!

Mila, thanks for the recipe!
Instead of Parmesan, which costs us all the money, I put just hard cheese, I don't particularly like garlic, but the dough still turned out great!

[Egecihora]

Egecihora , I am very glad that you liked it!

Can you please tell me how thick this dough should be? I began to knead it and it seems terribly thick to me. Maybe add some water before it's too late?

If it turned out too dense, then you had to add a little liquid ... It should be soft and obedient ...

I added a spoonful of water. When the dough came up, it really became soft.
But I would like to understand what a freshly kneaded dough that has not yet risen should look like in consistency?
I will say right away that I baked half of it yesterday. The pizza is good!
So thanks for the original recipe!
Everyone liked it! Now I'm going to look for other fillings. And then I have half the dough in the refrigerator

Mila, thank you so much for the recipe! Yesterday I told my mother that, they say, now I’ll make you a pizza in a bread maker. Do not trust? Well, look ... And indeed, after a couple of hours in front of us were 18 most beautiful pizzas. I like to make pizzas as small as shanies. I was afraid that the dough would burn around the edges, by no means! The dough is evenly soft, thin and tasty!
The whole family declared that this was the best pizza dough they had ever tried! And they asked to thank its creator.
Mila, thank you again!