Dry yeast pizza dough without eggs
0
1613
Kitchen
World
Calorie content
273.8 kcal
Portions
6 port.
Cooking time
10 min.
Proteins *
10.3 g
Fats *
10.6 gr.
Carbohydrates*
84.5 g
Good dough is an important aspect of making a successful pizza. The base should be soft enough to be comfortable to eat and also firm enough to “withstand” wet filling. The crisp brown crust is also important, which gives the finished pizza both texture and visually makes it attractive. This recipe involves the preparation of yeast pizza dough using dry yeast. Eggs are not needed here - the dough turns out to be airy and uncomfortable.
Ingredients
Cooking process
Sift three to four tablespoons of flour into a bowl. Add dry yeast and granulated sugar to the flour. Mix dry components with a fork. Pour warm water in the specified amount into a bowl in a thin stream, while stirring with a fork in a circle - you get a liquid mass. We leave the bowl with the prepared dough in a warm place for fifteen to twenty minutes for the yeast to start its work and the fermentation process is activated. Foam should appear on the surface, and the volume of the dough will increase by one and a half to two times.
After the specified time has elapsed, add salt and vegetable oil to the dough, mix. Pour in the remaining amount of flour and knead a soft, elastic, pliable dough. We knead the mass for three to four minutes - it should take shape and stop sticking to the hands and walls of the dishes. Then we form a ball from the dough, put it in a bowl and tighten it with cling film. We put the bowl in a warm place for an hour so that the dough comes up. It is very convenient for this purpose to use an oven preheated to 40 degrees.
It is recommended to bake pizza on such a dough in an oven preheated to a temperature of 250 degrees. Place the baking sheet on the middle-lower level. Baking time is approximately twelve minutes: it is important to bake the product quickly without overdrying it. The base is soft and porous, with a ruddy textured crust.
Bon Appetit!