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Pizza dough without yeast on fermented baked milk

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2655
Kitchen World
Calorie content 172.1 kcal
Portions 4 port.
Cooking time 15 minutes.
Proteins * 10.6 gr.
Fats * 11.3 gr.
Carbohydrates* 31.1 gr.
* per 100 gr. product
Pizza dough without yeast on fermented baked milk
Content

An excellent option for pizza dough on fermented baked milk. In general, any fermented milk product works well for making a pizza base. Whether it's kefir, sour cream, ayran or fermented baked milk. The latter has a delicate sweetish taste, which is transferred to the dough and makes it very pleasant. We also add olive oil, eggs and flour to the dough - a simple affordable set of products for a delicious dough. While rolling, remember that such a dough should not be formed in a thick layer. The optimal thickness is three to four millimeters.

Ingredients

Cooking process

step 1 out of 7
It is better to use food at room temperature for making the dough. If possible, you should get the fermented baked milk and the egg out of the refrigerator in advance so that they have time to warm up.
step 2 out of 7
Break the egg into a large bowl, add salt and shake everything together with a fork until smooth.
step 3 out of 7
Pour fermented baked milk, olive oil into the egg mass and mix. We introduce a baking powder, mix.
step 4 out of 7
Gradually add flour in small portions. Depending on the characteristics of a particular flour, it may require a little more or a little less than indicated.
step 5 out of 7
We focus on the desired consistency - the dough should turn out to be moderately steep, not stick to your hands and be plastic. We roll it into a ball, cover with a piece of cling film and send it to the refrigerator for fifteen to twenty minutes.
step 6 out of 7
After the specified time has elapsed, we take out the dough and roll it out on a surface sprinkled with a thin layer of flour in the shape of a circle. The thickness of the dough layer is three to four millimeters.
step 7 out of 7
To prevent the finished pizza from swelling during baking and to get even, prick the dough with a fork in several places, and then lay out the selected filling. We bake pizza on the lower or middle-lower level of the oven at a temperature of 200 degrees. Typically, such a dough is baked in twenty to twenty-five minutes. The time may vary depending on the moisture content of the filling. Do not brown the dough too much, a light golden color is enough.

Bon Appetit!

 

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