Pizza dough mixed with sour cream is far from Italian traditions, but it always helps resourceful housewives. Thanks to the secret ingredient, the pizza base is rosy and soft. Using several popular recipes, you can quickly knead lush, elastic sour cream dough, mix liquid for instant pizza, and even cook it without an oven.

Sour cream yeast pizza dough

Lovers of pizza on a magnificent cake are not too lazy to cook sour cream dough on a dough.

To do this, dilute in warm water:

  • a large spoon of sugar;
  • as much flour;
  • a pinch of dry yeast;
  • salt.

After 15-20 minutes, foam will appear. So, the yeast began to work and you can knead the dough.

To a glass of dough add:

  • sour cream - 200 g;
  • vegetable oil - 80 g;
  • flour - 500 g.

The quality of the batch depends on the properties of the products, the temperature of the dough and even on the humidity in the room. You need to correctly assess the density of the dough, and vary the number of ingredients according to the circumstances.

An ideal dough is obtained if all products are mixed warm or at least at room temperature. This will provide optimal conditions for yeast activity.

  1. Flour must be sifted. The dough, saturated with oxygen, will turn out to be airy, and the base for pizza baked from it will retain its taste for longer.
  2. Flour is introduced gradually, evaluating by eye how much the liquid mixture can absorb.
  3. It is important to knead the dough well by hand. The more time and effort to spend, the more elastic the threads of gluten become. They will keep air bubbles in the dough. This means that the pizza cake will rise well, will be soft and will not settle when it cools.
  4. The dough should rest under a towel for about an hour.
  5. It is best to form the basis for pizza with your hands, stretching it from the middle to the edges. Careful handling will help preserve the structure of the test. The pizza will turn out soft, as in real masters.
  6. If in the center the tortilla is thinner than at the edges, natural sides will be obtained.
  7. To make the dough brown well, put the pizza in the oven preheated to 190-200 C for 15-20 minutes.

No yeast added

Sour cream can be used especially effectively in a yeast-free dough. Thanks to lactic acid, the dough rises, milk fat makes it elastic and gives a soft creamy taste to the finished cake.

For 400 g flour is mixed:

  • two eggs;
  • 250 g farm sour cream;
  • 50 g butter;
  • little salt and soda.

If you mix the products in a wide bowl, you can also knead the dough in it. The less used dishes and clutter in the kitchen, the faster you can start your meal.

  1. Oil is pre-heated and cooled.
  2. Flour is added to the mixture of liquid products, it is introduced gradually: first, the ingredients are mixed with a spoon; as it thickens, they begin to crush the dough with hands. The dough should be moderated.
  3. First, the ingredients are mixed with a spoon.
  4. As they thicken, the dough begins to be crushed by hands.
  5. The final batch is no more than 5-7 minutes, so as not to knock out air bubbles from the dough.
  6. A yeast-free dough mixed with sour cream should not rest. The faster it gets into a hot oven, the pizza will be more magnificent.

Thin pizza dough on sour cream

With the addition of water, a thin base is obtained, which can be baked until a pleasant crunch.

For a large pizza you will need:

  • 400 g flour;
  • 250 g sour cream;
  • 60 ml of water;
  • salt;
  • soda.

All liquid ingredients should be at room temperature.

  1. In this case, do not worry about air bubbles. Knead the mass thoroughly, until pleasant elasticity.
  2. Thin pizza dough is easier to roll with a rolling pin than to stretch it with your hands.
  3. Thin pizza is baked in the oven for 15 minutes at 190 C.

Sour cream pizza batter

There are several express options for the basis of pizza, which do not require kneading and rolling.

In a wide bowl combine:

  • a glass of oily sour cream;
  • two eggs;
  • little salt and sugar;
  • flour, not less than one and a half glasses.

Sour cream is a natural baking powder, so soda is added at will, only for reinsurance. Vinegar for extinction is not needed at all; lactic acid will play its role.

  1. Flour is literally sprinkled on a spoon, avoiding the formation of lumps and controlling the degree of thickening of the dough.
  2. It should turn out the dough, in consistency similar to thick sour cream.
  3. It is poured into a mold and sprinkled with a filling.
  4. The method and time of baking as in a yeast base: 20 minutes at 190 C.

Mayonnaise base

Pizza dough on sour cream and mayonnaise is liquid, with a distinct brackish taste that blends well with sharp or greasy fillings.

For pizza for a large family you will need:

  • sour cream and mayonnaise, a total of 400 g;
  • a couple of tablespoons of olive oil;
  • two eggs;
  • 500-600 flour.

In what proportion to mix sour cream, and mayonnaise is determined depending on the composition of the filling.

The amount of salt is inversely proportional to the amount of mayonnaise, you can not put it at all in this dough.

Olive oil is added for flavor. If it is not at hand, do not replace it with vegetable, it is better to add as much sour cream to the dough.

  1. Liquid ingredients are mixed first.
  2. Flour is gradually introduced into them. By consistency, the dough is obtained as a pancake. It is easy to pour into a mold and flatten with a spoon.

Cooking with kefir

Instead of sour cream, other fermented milk products, for example, kefir, can be used.

For half a liter of kefir you will need:

  • 400 g flour;
  • two eggs;
  • 50 g of any oil, vegetable or cream;
  • soda;
  • sugar;
  • salt.

To knead a viscous dough without lumps, you can use a blender. Manually it will be harder.

  1. All products are placed in the bowl of the apparatus and mixed.
  2. Flour is introduced in parts.
  3. The dough is laid out in a 1-2 cm layer.

The fastest cooking recipe

You can cook pizza without an oven. Even a first grader can handle this simple recipe. In nature, it is also easy to organize hot pastries on an open fire.

For batter you need:

  • 150 ml sour cream;
  • 50 ml of mayonnaise;
  • two eggs;
  • 300 g of flour.

For a greater flavor, you can add a mixture of Italian herbs to the dough.

  1. All ingredients are mixed. A thick dough should form, which will have to be spread with a spoon.
  2. The pizza is fried under the lid in just 10 minutes. The fire is moderate.

Important recommendation for the filling! It should have a lot of cheese so that the rest of the products are not cooked, but baked under a cheese crust.

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