Pizza dough with yeast and margarine
0
2098
Kitchen
World
Calorie content
492 kcal
Portions
4 port.
Cooking time
35 minutes
Proteins *
5.3 gr.
Fats *
41.6 gr.
Carbohydrates*
56.6 g
This version of the pizza dough will appeal to those who love a crispy and porous base. Thanks to margarine, the dough has a texture somewhat similar to shortbread - crumbling, loose and melting in the mouth. Such a dough successfully holds wet fillings without becoming sticky and heavy - this is all the merit of vegetable fat. You can notice that a certain amount of sugar is used in the dough - the base of the pizza will turn out to be really sweet. Sun-dried tomatoes, salami, thin slices of bacon, any fatty cheese are well suited as a filling.
Ingredients
Cooking process
We heat the water in the indicated amount on the stove or in the microwave until it is warm. Put water in a bowl, add dry yeast, granulated sugar and salt. Stir everything together with a whisk until smooth and leave in a warm place for twenty minutes. During this time, the mass should increase in volume and be covered with airy foam.
Depending on the characteristics of a particular flour, its amount may vary and be more or less than indicated in the recipe. When kneading the dough, we achieve a soft, non-tight consistency, which, nevertheless, is well formed and does not spread in the hands. Roll up a ball from the prepared dough and place it in a large bowl. We tighten it with cling film and put it in a warm place for an hour and a half to get up.
After the specified time has elapsed, the dough will increase its volume by one and a half to two times. Stir the mass onto a floured work surface and roll it into a layer five millimeters thick. Transfer the dough to a baking sheet and lay out the planned filling. We bake pizza on such a basis in a preheated oven at a temperature of 190 degrees on the lower level.
Bon Appetit!