Pizza is one of the most famous and popular dishes, spreading from Italy around the world, most of all fond of Europe and the USA. The traditional recipe of this tortilla with tomatoes and cheese in each country was transformed, supplemented with new ingredients and methods of preparation, forming under the customs of national cuisines.

how подготовить мягкое тесто для пиццы на молоке

In order for the pizza to turn out to be excellent, most of all, care should be paid not to the filling, as many people think, but to the dough! Properly mixed dough is the biggest secret of excellent pizza..


Classic pizza, which appeared at the turn of the 16th-17th centuries, was much simpler in terms of filling, and basically it contained simple, strict in terms of fantasy components – special flour (not sifted), natural yeast sourdough, olive oil, and Tomatoes and cheese prevailed.

Modern forms

But housewives who do not adhere to the historical recipe often use a simpler and more tender baking composition, adding butter, milk, eggs and dry yeast to it. From this test you will get both a thin traditional base and an air base – for lovers of lush baking..

When time is limited, you can knead dairy dough and without yeast, replacing them with soda, if you need a fluffy, porous base, or without it – then the cake will be thin and dense.

Also for pizza, you can use the simplest recipe – without milk, with yeast and water. Here, even the eggs are not needed. This is the usual dough used for many types of baking. Muffin is also acceptable in this composition..

Preparation of the basics on milk is a practical and versatile technology. We give the basic principles.

Milk Pizza Dough Recipe
how подготовить мягкое тесто для пиццы на молоке
Ingredients amount
Flour 2 medium glasses
Milk 1 medium glass
Egg 2 pcs.
Butter 4 tbsp.
Dry or Fresh Yeast 5 g or 50 g
Granulated sugar 1 tsp.
Salt 1 tsp.
Time for preparing: 60 minutes Calories per 100 grams: 326 Kcal

Making yeast dough for pizza with milk is a snap. Yeast pour necessarily warm milk. After a quarter of an hour, add the eggs, salt, beat everything vigorously. Pass the flour through a sieve and slowly, pour it in portions to the milk, constantly stir in the wooden – more convenient – with a spoon or spatula.

Then manually knead the dough hard. Soften the butter, without melting it and add to the dough. Knead again. Wrap a towel and leave warm for half an hour or more. When the dough fits, it will be porous and vigorous, roll out the basics..

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Quick yeast-free pizza dough with milk

Product amount
Flour 2 medium glasses
Milk 1 medium glass
Egg 2
Any oil – vegetable or cream 3 tbsp.
Salt 1 tsp.
Time 30 minutes
En value 314 kcal.

Beat the eggs. Combine milk and soft butter.

the eggs смешать

In another bowl, a desirable large volume, combine the flour, granulated sugar and salt. In small portions, slowly pour in milk mixture and eggs, mix continuously and thoroughly..

to mix

Milk mass without residue is absorbed by the flour, the result will be a uniform soft mash. The resulting sticky circle to interfere with both hands, raining if necessary flour, bring to homogeneity and tight elasticity. Roll into a soft, smooth ball and wrap in a damp napkin for a quarter of an hour.

stir up тесто

Then roll out the dough of the base of the preferred size from the dough, remembering to sprinkle with flour.

roll тесто

Yeast-Free Pizza Dough


You will need:

Product amount
Flour 2 medium glasses
Purified water 1 medium glass
Dry yeast 1 tsp.
Vegetable oil 2 tbsp.
Granulated sugar 1 tsp.
Salt 1 tsp.
Time 1 hour
En value 274 kcal.

In warm water, you can at room temperature, put the yeast. Stir in the sugar. Leave for 20 minutes. Add salt, butter, stir once more and only then – sifted flour. Form a uniform elastic circle. To avoid dryness, cover tightly with a damp cloth and leave for at least half an hour. Risen dough can be used as a base..

When the base is mayonnaise

As a substitute for milk, you can use a variety of supplements, close and far from the usual dairy baking. One of the interesting substitutes is mayonnaise – it will give the pizza a rich, bright taste and surprise households..

Mayonnaise can be taken in a concentrated way or mixed with sour cream in proportions of 1: 1 in case of a negative attitude to this product. There are also ways to prepare various sauces – analogs of mayonnaise, for example, with mustard and sour cream or eggs and seasonings..
Product amount
Flour 3 medium glasses
Chicken egg one
Mayonnaise 2 tbsp.
Margarine 250 gr.
Granulated sugar 1 tsp.
Time 30 minutes
En value 453 kcal.

Smash the egg in a bowl. Add Mayo. Beat with a whisk until smooth. Soften margarine (can be butter), mix with egg and mayonnaise. Pour the flour and sugar. Knead the dough until elastic and smooth, leave for 20 minutes. Base layers can be formed from a finished ball.

Useful tips

  1. The longer the yeast dough is kept warm, the softer and more porous it will be;
  2. In order for the pizza dough on milk to turn out smooth and elastic, it should be kneaded several times, leaving periods of a quarter of an hour between sets;
  3. Smearing yeast dough with vegetable oil, you will provide him with a quick and easy lift;
  4. Yeast can be replaced by soda, baking powder, even beer;
  5. Adding mayonnaise will give the pizza a rich, bright taste;
  6. Sour cream, kefir, ryazhenka, yoghurt will make a terrific, sweetish creamy taste in the dough;
  7. Eggs can be replaced by an alliance of baking powder with citric acid, flakes of oatmeal and other cereals, the smallest semolina, starch;
  8. To make the dough more nutritious and useful, add bran, greens, sesame or flax seeds, germinated wheat, nuts;
  9. You can add a savory taste to the dough using spices and spices, for example, basil, thyme, black and white pepper;
  10. To obtain a crumbly, tender base, you must mix cottage cheese with dough;
  11. To reduce caloric content, you can, using skimmed milk, olive oil and flour more coarse grinding;
  12. By adding tomato paste to the dough liquid, you will get the perfect basics of scarlet tone with a delicate taste;
  13. To prevent the dough from sticking to the baking dish, sprinkle it with semolina or breadcrumbs;
  14. To make the dough airy and tender, it needs to be kneaded in one direction;
  15. Olive oil instead of sunflower will enrich your pizza with real Italian notes;
  16. So that the base does not stick to the hands, it is necessary to moisten them in water or to coat with vegetable oil;
  17. Roll out sticky soft pizza dough is best a bottle of cold water through parchment paper;
  18. You can avoid burning the base by placing a container with water under the pan;
  19. To get a good pastry, sift flour without fail, so it will be more saturated with oxygen;
  20. Soda should not be poured directly into the flour, it must be diluted first in water – so that there are no soda balls and lumps;
  21. If you put in too much soda, your dough will turn yellow or dark, it will have a specific taste and smell;
  22. The friability of the product is directly proportional to the amount of oil and vice versa – water;
  23. Milk dough will be softer if you add grated boiled potatoes to it..
  24. Dough with sugar burns faster and blush, so you need to watch out for it more vigilantly;
  25. To prevent the edges of the base from becoming dry and hard after baking, grease them with oil and other sauces before putting them into the oven..

Pizza dough recipes are a rich variety. Each of them is worthy of being tested and evaluated. In any case, for good baking requires enthusiasm, accuracy and love of cooking.

Pizza is a tortilla with tomato filling loved in all corners of the world. The base is the most important part of the pizza and surpasses even the superficial filling in its influence on the taste. Its traditional cooking method is respected at home and in some eating places. For home conditions, there are more mundane solutions, one of the most successful and tender of which is the pizza dough on milk with or without yeast.