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Unleavened pizza dough without yeast

1726

Kitchen World

Calorie content 253.7 kcal

Portions 4 port.

Cooking time 10 min.

Proteins * 14.1 gr.

Fats * 13.4 gr.

Carbohydrates* 60.6 g

Content

Freshly dough is kneaded in a matter of minutes using flour and water. Additionally, we add an egg and vegetable oil - you can use not only traditional olive, but also any odorless vegetable. So that the base of the pizza on unleavened dough does not turn out too dense, add baking powder when kneading. Any ingredient can be used as a filling. This type of dough "accepts" moist vegetables and fatty foods well: tomatoes, peppers, bacon, salami, etc.

Ingredients

Wheat flour 2 tbsp. Water 200 ml. Egg 1 PC. Vegetable oil 20 ml. Salt 1 tsp Granulated sugar 1 tsp Baking powder 1 tsp

Cooking process

Sift the wheat flour into a bowl of a suitable size. Pour the specified amount of baking powder, salt and granulated sugar on top. Mix dry ingredients with a fork.

Pour cold water into the free-flowing mixture.

Add vegetable oil. Mix everything together with a spoon - you get a crumbly mass of flour pieces.

Break the egg into a half-kneaded dough.

Stir the egg and add it to the flour crumbs. We finish kneading the dough with our hands - it turns out to be moderately steep, plastic. Add more flour if necessary if the dough is too soft.

Put the dough on a floured surface and knead with your hands for a couple of minutes. Then we roll it out with a rolling pin into a thin layer. The optimum thickness is three millimeters.