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Pizza yeast dough in a slow cooker

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863
Kitchen World
Calorie content 492.8 kcal
Portions 4 port.
Cooking time 10 min.
Proteins * 18.5 g
Fats * 19 gr.
Carbohydrates* 152 gr.
* per 100 gr. product
Pizza yeast dough in a slow cooker
Content

The multicooker is very convenient for making yeast dough. After kneading, you need to transfer the dough into a bowl and set the desired temperature on the device - uniform heating will ensure a high-quality rise in the mass. This dough recipe is based on dry yeast. The liquid base is water and vegetable oil.

Ingredients

Cooking process

step 1 out of 7
We prepare products for making dough. It is better to sift the flour. We must warm up the water to a warm state.
step 2 out of 7
Pour water into a small container and pour dry yeast into it. Stir to dissolve the yeast granules.
step 3 out of 7
Pour flour into a separate container and add olive oil and salt to it.
step 4 out of 7
Pour yeast liquid into the dry mixture in a thin stream, while kneading the dough.
step 5 out of 7
First, stir with a spoon and gradually switch to manual kneading. The finished dough turns out to be quite tight, but elastic, well-formed and lags behind the walls of the dishes.
step 6 out of 7
Lightly grease the multicooker bowl with vegetable oil and put the kneaded dough into it. We close the device with a lid and set the “Dough” mode for thirty minutes.
step 7 out of 7
After the specified time has elapsed, we take the dough out of the bowl and put it on the work surface. Roll out into a thin layer and lay out the conceived filling. We bake such a dough on the lower level of an oven preheated to 190 degrees.

Bon Appetit!

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