Pizza dough on water with dry yeast with egg
0
1934
Kitchen
World
Calorie content
244.6 kcal
Portions
6 port.
Cooking time
40 minutes
Proteins *
11.5 g
Fats *
10.9 g
Carbohydrates*
56.5 g
Making homemade yeast pizza dough is a snap. It is important to have a proven recipe and a good attitude towards good results. This recipe is designed for quick kneading of dough in water using dry yeast and eggs. After lifting, the mass turns out to be soft and docile in work. The dough after baking has a balanced taste and goes well with both meat ingredients and vegetable or even seafood.
Ingredients
Cooking process
We heat the water on the stove or in the microwave until it is warm. Pour water into a bowl, send dry yeast, salt and granulated sugar there. We mix everything together with a whisk and achieve dissolution of all particles. Then we break the egg into the liquid and pour in the olive oil. We work with a whisk again to achieve a homogeneous mixture.
Sift the flour and add in parts to the resulting liquid mixture. We stir first with a spoon and gradually switch to manual kneading. The amount of flour required may differ slightly from that indicated in the recipe, as it depends on the characteristics of the particular product. The final consistency of the kneaded dough should be elastic, not tight, pliable, but keeping its shape.
Bon Appetit!