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Lidl предлагает разные варианты пиццного теста и ингредиентов, и в этом подробном руководстве мы разберём, из чего состоят готовые продукты для теста, как их использовать, а также предложим альтернативные рецепты и советы по выпечке. Статья собрана из существующих предложений черновика, переставленных для логичной подачи - текст фрагментами сохранён в исходном виде.
63,5% vehnäjauhoa (alkuperä: EU), vesi, auringonkukkaöljy, etyylialkoholi, nostatusaineet (difosfaatit, natriumkarbonaatit), 1.2% ekstra-neitsytoliiviöljy, vehnägluteeni, suola, emulgointiaine (rasvahappojen mono - ja diglyseridit*), rypälesokeri, vehnätärkkelys, hiiva, hapettumisenestoaine (askorbiinihappo).
В составе готового теста часто встречаются базовые компоненты: мука, вода, растительное масло, дрожжи или разрыхлители, соль и эмульгаторы. Дополнительно производитель может указать: ekstra-neitsytoliiviöljy (оливковое масло первого отжима), vehnägluteeni (пшеничный глютен), rypälesokeri (виноградный сахар) и антиоксиданты вроде аскорбиновой кислоты.
Give your pizza the wood-fired oven treatment with super simple grilled pizza dough. Featuring just a few no-nonsense ingredients, this recipe makes enough dough for four pizzas. Refrigerate or freeze the extra portions for future pizza dinners!
Mix 1⅔ cup hot water (approximately 100°F), sugar and active dry yeast in a mixing bowl. Do not stir. Let sit for 3-5 minutes until yeast and sugar have dissolved. Pour in ¼ cup oil, flour, salt and garlic powder.
Mix with hands or a spatula until dough begins to form. Knead the dough using a stand mixer or by hand on a flat surface for 6-8 minutes until dough is smooth.
Divide dough into four ½-pound portions (or two 1-pound portions for edible charcuterie board) on a baking sheet. Drizzle both sides of the dough balls with remaining oil and cover with plastic wrap. Let the dough rise for 1½ hours. Use dough immediately, refrigerate or freeze. Dough can be refrigerated for up to 3 days or frozen for up to 3 months. If using refrigerated dough, let it sit at room temperature for at least 1 hour.
Heat grill on high and carefully coat grates with cooking spray. Flour the dough ball thoroughly. Form the pizza crust by gently pressing dough from the center outward. Then, keep one hand on the dough and gently pull the dough with your other hand. Rotate the dough around as you stretch it into the desired shape and thickness.
When the grill is hot, turn off half of the grill to create a zone of indirect heat. Place the pizza dough on the direct heat zone, close the lid and grill for 2-3 minutes.
To make the pizza dough, pour the water into the blender jug and add the sugar. Crumble over the yeast, then mix the ingredients for on speed setting 1 for 2 minutes at 37°C.
Kontrolované vepřové konzervy Pikok
Next, add the flour, salt and olive oil. Mix the ingredients using the knead button for 2 minutes until they form a smooth dough - the dough should not be too sticky when handled, but you can add a little more flour or water if necessary to reach the right consistency.
Remove the dough from the blender jug, shape into a ball and place in a bowl covered with a tea towel. Leave to rise in a warm place for at least 60 minutes until doubled in size and thoroughly clean the blender jug.
Preheat the oven to 240°C/220°C fan/gas mark 9. Brush the baking tray with 1 tbsp olive oil. Give the risen pizza dough another vigorous kneading by hand and divide the dough into 2 portions, then roll out separately to form 2 pizza bases. Cover the bases in the tomato sauce and arrange the mozzarella over the top. Add your chosen toppings and finish by drizzling over the remaining olive oil.
We’re flipping traditional pizza on its head: no flours, no yeast, no waiting for dough to rise. This is a ground chicken crust pizza made from a seasoned ground chicken + eggs + parmesan cheese “chicken mixture” that bakes into a legit crust.
Instead of a classic pizza base made from flour and water, this chicken pizza crust recipe uses ground chicken, eggs, and parmesan cheese to form a crust that bakes up firm and flavourful. Is it bready? No. It’s chicken.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, mix together the ground chicken, eggs, parmesan cheese, garlic powder, oregano, salt, and pepper until well combined.
Transfer the mixture to your prepared baking sheet. Use a silicone spatula to spread it out into a thin, even rectangle or square-about ¼ to ½ inch thick. Place the baking sheet in the oven and bake for 25 minutes. Remove from the oven and let it rest on the pan for 5 minutes to firm up.
Increase oven temperature to 425°F (220°C). Spread the pizza sauce evenly over the crust, followed by the mozzarella, pepperoni, and green onions. Return to the oven and bake for 10 more minutes, or until the cheese is bubbly and melted. For a golden finish, broil for 1-2 minutes-but watch closely so it doesn’t burn!
Drizzle with hot honey and scatter fresh basil leaves over the top. Slice and enjoy!
For this chicken crust pizza recipe, I keep it classic: pizza sauce, mozzarella, pepperoni, and green onions. Finish with hot honey and fresh basil and suddenly you’re eating something that feels way fancier than it should.
Want to mix it up without changing the base recipe? Try: mushrooms, black olives, bell peppers, tomatoes, sausage, bacon, cheddar cheese (with or instead of mozzarella). You can even do a “taco-ish” version with seasoned meat - yes, ground beef works as a topping idea (not in the crust), and kids tend to love that one.
Pro build tip: mix the chicken mixture in a large bowl until everything looks evenly combined, then spread it thin. Thin = better bake, better texture, better slice.
Don’t overload the sauce. Go heavy on cheese if you want, but make sure the crust is fully baked first. Finish with a little sprinkle of herbs or extra parm if you’re feeling it.
| Критерий | Магазинное тесто Lidl | Куриная корка |
|---|---|---|
| Время подготовки | Минимальное (готово к раскатке) | Среднее (10 мин на подготовку, первая выпечка 25 мин) |
| Состав | Мука, вода, масла, разрыхлители, эмульгаторы | Мясо, яйца, сыр, специи |
| Питательность | Умеренная, содержит углеводы | Высокий белок, низкоуглеводная |
| Хранение | Хранится в упаковке; можно заморозить | Можно заморозить после первой выпечки |
A high consumption of sugar can cause weight gain and tooth decay. A high consumption of sugar can cause weight gain and tooth decay.
Если информация на упаковке не совпадает с описанием, вы можете дополнить или исправить её; учтите, что производители указывают ингредиенты для поддержания свойств продукта (flow properties) и для безопасности хранения (антиоксиданты, регуляторы кислотности).
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook.
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