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Dough in water for pizza in a frying pan

1972

Kitchen World

Calorie content 114.3 kcal

Portions 2 port.

Cooking time 15 minutes.

Proteins * 6.8 g

Fats * 6.4 gr.

Carbohydrates* 20.6 g

Dough in water for pizza in a frying pan

Content

The pan water pizza dough recipe is the fastest and most affordable option. It is always soft and elastic and easy to work with. Dry herbs or Italian spices can be added to such a dough to your liking.

Ingredients

Wheat flour 400 gr. Water 120 ml Vegetable oil 3 tbsp Egg 2 pcs. Salt 1 pinch

Cooking process

Sift 300 grams of wheat flour on a sieve into an easy-to-knead dish. Add the rest of the flour after kneading, as the dough may take more or less of it.

Add a pinch of salt to the flour. Then in the center of the pile of flour, form a small depression with a spoon and pour cold water into it. Mix the flour and water with a spoon.

Beat the eggs with a fork in a separate bowl and pour this mixture to the dough. Then add the required amount of vegetable oil to the dough, but preferably olive oil, and add Italian spices.

Knead the dough by hand and roll into a bun. Then transfer the bun to any floured work surface and complete the kneading process. The prepared dough should be soft, elastic and “docile”.