Best Yeast-Free Pizza Dough
0
1036
Kitchen
World
Calorie content
255.2 kcal
Portions
4 port.
Cooking time
15 minutes.
Proteins *
10.6 gr.
Fats *
11 gr.
Carbohydrates*
53.4 gr.
If you don't want to mess around with yeast dough, but you want to make homemade pizza with a soft crust, you should like this recipe. The dough is kneaded very quickly, it turns out to be pliable and we live, somewhat resembling yeast. It is noticed that it is especially porous and airy if you use sour kefir, whose shelf life has come to an end. The dough should have a soft, not tight consistency - this makes the finished pizza of medium thickness, light and juicy.
Ingredients
Cooking process
We begin to knead the dough. We work with a spoon in a circle, combining liquid and dry ingredients. Then we move on to manual kneading. Depending on the characteristics of a particular flour, you may need a little more or less of it. When kneading, we focus on the consistency - in no case should it be tight. If necessary, add a little flour. Roll the finished dough into a ball and let it stand for twenty to twenty-five minutes in the refrigerator.
Bon Appetit!