Long-lasting dough pizza "When there is no time"

Category: Bakery products
Long shelf life pizza "When there is no time"

Ingredients

Flour 1 kg
Warm water) 640 ml
Salt 1 tbsp. l.
Sugar 1 tbsp. l.
Olive oil 60 g
Dry yeast
(I have live - 25 g)
1 tbsp. l.

Cooking method

  • Knead in HP.
  • Knead the dough into HP. Leave to rise for 1.5 hours.
  • The dough is ready for making pizza or focaccia. Take the amount you need, and put the rest in the refrigerator, covered with a lid or film.
  • This dough was left in the refrigerator for 18 hours:
  • Long shelf life pizza "When there is no time"
  • Put a ball of dough in a greased form and knead it with your fingers (gently) from the center in shape (thin or thicker, as you like). Let rise for about 40 minutes. at room temperature. There is no need to cover.
  • While rising - prepare the filling. This time I have tomato paste, mozzarella, ham, tomatoes and herbs.
  • And after baking, sprinkled with olive oil to heighten the aroma.
  • Advice:
  • When you want to bake, lightly sprinkle the surface of the dough with flour, pull the required amount of dough from the container and cut with a knife or scissors. This is advice from the book. I just greased my hands with vegetable oil and pulled out the amount of dough I needed.
  • Long shelf life pizza "When there is no time"

The dish is designed for

4 pizzas

Time for preparing:

20 minutes.

Cooking program:

The oven is preheated to 180 gr. oven

Note

This dough is great for pizza and focaccia. According to the book, it can be refrigerated for up to 12 days. I didn't have that much, but on the second day of storage I baked pizza from it and the dough was just as tasty as on the first day.

My comments:

The dough is fast and always at hand!

Bon Appetit!

Pizza from "ready" dough "Sea" and "Vegetarian"

Oolichka
LTD! thanks for the recipe. I just wanted to ask about a test that can be stored for several days. We will try.

And I also have a question for the experienced ones, my edges that are not closed by the filling do not blush - what could be the matter?
Mila007
And I also have a question for the experienced ones, my edges that are not closed by the filling do not blush - what could be the matter?

Do you put sugar or honey in the dough? If not, then maybe this is the reason ...

In this recipe, the edges are also not very reddened, maybe add sugar + 1/2 tbsp. l. Not prevent. And in other recipes I always have ruddy. But the plus of this test is that it is always at hand!

Or such advice. You, when you grease the base for pizza with tomato paste, also go over the edges with a brush. Then you will see how they will brown
Mila007
But mine is so interesting. Did it for a long time. Didn't try too hard. Now it turns out much more beautiful. And this is my very first flower. Found a photo on my computer. Maybe someone will find the idea interesting.

Long-lasting dough pizza "When there is no time"

Round shape - like a real flower!
IRR
Darling, did you stuff a sausage into the edges, and then cut the edges with scissors?
Quote: Mila007

Round shape - like a real flower!


And this one is like a picture
Mila007
and you stuffed a sausage into the edges, and then cut the edges with scissors?

I laid the sausage along the edge, stepping back from the edge a little (so that there was enough dough to wrap on the sausage), wrap the dough on top, fastening it a little with my fingers. Then I cut it with a knife. And you need to lay the "petals" a little at an angle on top of each other. And so in a circle. This pizza is just a treasure for the arrival of guests!
Oolichka
Quote: Mila007


Long-lasting dough pizza "When there is no time"
Mila007, I have one more question: how should the dough be stored in the refrigerator? In a package or in a container of some kind? Will it grow? after the refrigerator we immediately cut it or let it rise again?
Thank you
Pakat
Pseudo-pizza, fast - lazy ...
When I don’t want to mess with the dough or I don’t have time, I take ready-made pits, preferably a large diameter, grease them with tomato sauce, put pieces of meat, sausage, ham, vegetables in pieces, spices, sprinkle everything with grated cheese and microwave for 2-3 minutes and truncate ...
Served to eat, bon appetit!
Mila007
Quote: Oolichka

Mila007, I have one more question: how should the dough be stored in the refrigerator? In a package or in a container of some kind? Will it grow? after the refrigerator we immediately cut it or let it rise again?
Thank you

I store it in a plastic container with a lid. This 1 kg of flour requires a capacity of about 6 liters. After the refrigerator, knead the pizza base in the form and let it "warm up" for 40 minutes at room temperature, without covering it with anything, but for now I am preparing the filling.
Mila007
Pizza from "ready" dough "Sea" and "Vegetarian".

This pizza is made from the same dough that can stand in the refrigerator for up to 10-12 days. Just take the amount of dough you need, put in a mold, sprinkle with filling ... and bake.
This pizza is made from dough that has been in the refrigerator for three days.

Structure:
Tomato paste (ketchup)
Basil, oregano
Mozzarella
Garlic
Olive oil

Pizza "Sea":
Tuna (boiled and torn by hand into pieces)
Crab sticks (cut into thin strips)

Long-lasting dough pizza "When there is no time"

Vegetarian pizza:
Zucchini (peeled and cut into thin slices)
Onion (in thin half rings)

Long-lasting dough pizza "When there is no time"

Preparation:

Take an orange-sized piece of pre-cooked dough from the refrigerator. I had the dough for the third day.
Knead the dough in a dusted with flour (or in a form greased with vegetable oil or on a baking sheet) and let it "warm up" for 40 minutes. Knead the shape with your fingers, starting from the center and towards the edges.

Brush with tomato paste, sprinkle with basil, chopped garlic, add mozzarella cheese and other ingredients. I grated the vegetarian mozzarella on the pizza, and sliced ​​it on the seafood. Sprinkle with oregano.
Preheat oven to 200 gr. Place the pizza in the oven and lower the temperature to 180 grams. Bake for about 20 minutes.
When the pizza was ready, I sprinkled it with olive oil for added flavor.

My comments:

The dough helps out when you really want pizza, and time is running out!

Bon Appetit!
Oolichka
Mila, super rr! Looks sooo delicious

We also sat down on a pizza, but so far classic
And thanks again for the dough. It will definitely help out, otherwise sometimes because you need to make the dough, you don't always have time to make pizzas.
Gaby
Darling, did you try to freeze the dough? We won't be able to eat pizza for 10 days. I cook pizza periodically, but intermittently.
Mila007
Gaby , no, did not try to freeze. And you make half the products.
Violochka
Good dough, simple, and also very tasty pancakes are obtained from it

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers