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Yeast Pizza Dough Without Eggs

856

Kitchen World

Calorie content 380.2 kcal

Portions 6 port.

Cooking time 20 minutes.

Proteins * 18.5 g

Fats * 19 gr.

Carbohydrates* 124 gr.

Content

Making homemade pizza - what could be easier? However, the result does not always meet expectations, and most often disappointment occurs due to a failed test. "Correct" dough is a guarantee of a tasty base for pizza, on which the overall taste and appearance of the product largely depends. According to this recipe, we prepare the yeast dough without adding eggs. The base for pizza from it turns out to be spongy, with a dense crust and tender crumb. If you follow all the cooking conditions, then the pizza will turn out no worse than in a pizzeria.

Ingredients

Wheat flour 500 gr. Water 275 ml. Salt 0.5 tbsp Olive oil 2 tbsp Dry yeast 7 gr.

Cooking process

Sift the wheat flour into a wide bowl or directly onto the work surface. It will be more convenient to knead the dough if the flour is placed in the form of a slide.

We heat the water in the specified amount to a warm state. The approximate water temperature is forty degrees. We make a depression in the flour with our hands and pour the heated water into it.

Following the water, pour olive oil into the same place and add salt.

Finally, add dry yeast - right on top of the liquids in the flour depression.

We begin to knead the dough. First, stir in the center with a spoon, combining the liquid components with the nearby flour. When the liquid part of the dough stops spreading, we proceed to manual kneading.

Knead the dough for four to five minutes, until it absorbs all the flour and forms into a smooth ball. The mass should not stick to hands and work surface.

Lightly sprinkle a large bowl with flour and put the prepared dough into it. Tighten the bowl with cling film or cover with a clean towel and put in a warm place to rise for forty-five to fifty minutes.

After the specified time, the dough increases in volume by one and a half to two times. Becomes more porous and softer.

Press lightly on the dough right in the bowl to release the air from the fermentation process.

Next, divide the dough into the required number of parts and roll out a rounded pizza base from each.

Lay out the planned filling on top. We bake pizza on such a dough in an oven preheated to 200 degrees on the lower level for fifteen to twenty minutes.

Bon Appetit!