Yeast dough for pizza with mayonnaise
0
1044
Kitchen
World
Calorie content
286.1 kcal
Portions
6 port.
Cooking time
35 minutes
Proteins *
6.7 g
Fats *
12.3 gr.
Carbohydrates*
45 gr.
This test requires no eggs or oil. We take mayonnaise as a fat component. It will provide the dough with friability and lightness. Pizza on this basis turns out to be very tasty and tender. We use dry fast-acting yeast in this recipe - so the process of cooking and raising the dough becomes easier and faster. We recommend sifting the flour beforehand to add fluffiness to the dough.
Ingredients
Cooking process
Mix milk and water and heat until warm. The approximate temperature of the liquid should be thirty-five to forty degrees. Add dry yeast to the mixture, the specified amount of granulated sugar and salt. Stir everything together. Then add five tablespoons of flour from the total amount and mix it with a whisk with the liquid mixture. We leave the resulting dough in a warm place for twenty to twenty-five minutes, so that the yeast is activated, and the mass has noticeably increased in volume.
The finished dough should be thick enough to easily roll into a ball. The mass should keep its shape, but not be tight. When working, a slight fat content will be felt - this is due to the mayonnaise in the composition. Place the prepared dough in a large bowl and cover with a clean towel or tighten with a piece of cling film. We put the dishes with the dough in a warm place for an hour and a half.
Bon Appetit!