Yeast dough for pizza with sour cream
0
1764
Kitchen
World
Calorie content
256.9 kcal
Portions
6 port.
Cooking time
30 minutes.
Proteins *
6.4 gr.
Fats *
13.7 g
Carbohydrates*
57.4 g
Most liquid fermented milk products are suitable for making yeast dough. Among them, of course, is sour cream. It has been noticed that sour cream-based yeast dough turns out to be softer and more tender than, for example, milk or water. The fat content of the product can be any. It is important to use high-quality yeast - this is perhaps the most important condition for a successful result, of course, subject to the preparation conditions.
Ingredients
Cooking process
We heat the water in the microwave or on the stove until warm. We place it in a small bowl and add yeast, as well as granulated sugar and a tablespoon of flour from the total. Stir the mixture with a whisk until smooth and leave it in a warm place for fifteen to twenty minutes for the yeast to start working. The volume of the mass should increase, and its surface should be covered with foam.
Sift flour into a separate bowl and add salt. Pour vegetable oil and the yeast mixture on top. Mix with a fork - the mass will be heterogeneous. Add sour cream and stir. The dough will begin to take shape and shape. We turn to manual kneading. If necessary, you can add more flour if the consistency is too soft.
Bon Appetit!