Pizza dough without yeast on boiling water
0
2446
Kitchen
World
Calorie content
259.8 kcal
Portions
4 port.
Cooking time
10 min.
Proteins *
12.7 g
Fats *
13 gr.
Carbohydrates*
84.7 g
A very interesting version of the pizza dough that does not require yeast or even eggs. In the process of kneading, we introduce boiling water into the dough - the technology is somewhat reminiscent of making choux pastry. The resulting mass is very delicate, pliable and soft. When rolling out, the dough "holds" well and does not stick to the surface. When kneading, we recommend using a spatula or spoon first, so as not to burn yourself. At the last stage of kneading, we already act manually, lubricating our palms with vegetable oil - this way the temperature of the dough is perceived less hot.
Ingredients
Cooking process
Pour boiling water into the dry mixture in a thin stream, while stirring the contents of the bowl with a spoon. When it becomes difficult to interfere with a spoon, we go to work with our hands. To make the temperature of the dough feel more comfortable, do not forget to lubricate your palms with vegetable oil - this will also help to knead the mass faster.
The dough is ready - it is moderately thick, obedient, does not stick to hands and the work surface. We roll it into a thin layer, transfer it to a baking sheet greased with vegetable oil and place the filling on top. We bake pizza on such a dough for about twenty minutes at a temperature of 200 degrees. Place the baking sheet on the lower level of the oven.
Bon Appetit!