Yeast pizza dough in glasses
0
921
Kitchen
World
Calorie content
289.9 kcal
Portions
6 port.
Cooking time
30 minutes.
Proteins *
12.4 gr.
Fats *
13.2 gr.
Carbohydrates*
53 gr.
The recipe for this dough is simple to remember and easy to use - most ingredients are measured in glasses. Dough is supposed to be prepared - this will require more cooking time than the unpaired option. The result is a soft, porous and airy pizza base. This dough will especially appeal to those who do not like hard crusts and density in baked goods, preferring a more delicate and fluffy texture.
Ingredients
Cooking process
While the yeast begins to ferment, in a separate bowl, mix the remaining milk and one glass of flour from the total until smooth. Pour the suitable yeast with milk into the resulting mass and stir. Cover the bowl with a towel or tighten with cling film and put in a warm place for forty to fifty minutes.
Pour the egg-oil mass into the risen dough, stir and add flour. First, knead the dough with a spoon and gradually switch to manual kneading. Depending on the characteristics of the flour, you may need a little more or less than indicated. We focus on the final consistency - the dough should turn out to be elastic, but soft, elastic, keeping its shape. We knead it with our hands for a few minutes, until it stops sticking to the work surface. We put the dough in a bowl, tighten with cling film or cover with a towel and put in a warm place.
For the final rise of the dough, it takes about an hour and a half. The mass will increase in size by two to two and a half times. After that, we roll out the dough into a layer five to six millimeters thick and lay the conceived filling. We bake pizza on this basis at 200 degrees for twenty to twenty five minutes.
Bon Appetit!