Pizza. Not only Italians will salivate from this word. Popular open cakes have conquered the whole world and they are prepared in almost every home. And if the yeast dough requires certain knowledge and skills, then the freshman does not need anything! All that is needed is to mix the products in certain proportions.
Yeast-free pizza dough - general principles of preparation
For yeast-free dough, sifted wheat flour is used. Also bran, cornmeal can be added to it. For aromatic bases, put dried Italian herbs, tomato paste or spinach puree. It all depends on the recipe.
What else is put in the dough:
• Liquid: water, milk, dairy products.
• Spices: salt, sugar, aromatic herbs and spices.
• Eggs are raw, sometimes cooked without them.
• Butter. It is always added. Ideally, olive oil is used, but you can take another.
Soda and baking powder are faithful companions of yeast-free pizza dough. They do not allow the baking to become stiff and dense after cooking. Just a few grams of soda or baking powder added to the dough completely change its structure. These ingredients must not be neglected!
The yeast-free pizza dough after kneading must be left to lie. This gives the mass elasticity, facilitates the formation of the base. An exception is liquid types of yeast-free pizza dough. They can be used immediately after kneading.
Recipe 1: Pizza Dough without Yeast in 5 Minutes
To prepare this yeast-free pizza dough, you need only 5 minutes of time and 3 products. No spices needed. The dough is suitable for cooking in the oven, as well as quick options in the pan.
Ingredients
• 3 eggs;
• 5 tablespoons of flour;
• 3 tablespoons of mayonnaise.
Cooking
1. Break the eggs into a bowl, beat with a whisk for a minute.
2. Add mayonnaise, whisk together for another minute.
3. Pour flour, mix well and you're done! It took not even 5 minutes, but much less.
If the mayonnaise is liquid, then you can add more flour. The mass by consistency should turn out like thick sour cream. The dough is simply poured onto a baking sheet or pan, evened out with a spoon and laid out the filling. It is not necessary to press the products so that they do not fall inward.
Recipe 2: Yeast-Free Kefir Pizza Dough
Not only kefir can be used to make this pizza dough without yeast. Sour milk, fermented baked milk and even sour cream are also suitable, but it will have to be diluted with water a little. From this product calculation, you get 1 big pizza on a thin basis.
Ingredients
• 100 grams of kefir;
• 0.5 tsp baking soda;
• 20 grams of vegetable oil;
• 1 egg;
• flour.
Cooking
1. Kefir should be warm, so it’s better to heat it, you can use it in the microwave. Pour into a cup.
2. Add soda, mix, wait until the reaction passes.
3. Add a pinch of salt.
4. Put the raw egg, stir.
5. Pour in the oil. Olive is best for pizza. But if it is not, then you can use any other.
6. Pour flour, mix. Flour will take about 450 grams. The dough should turn out cool, we roll 2 koloboks out of it.
7. Put our pieces back in the cup, cover and let lie for half an hour. Then roll out with a rolling pin and cook 2 large pizzas.
Recipe 3: Pizza dough without yeast in milk with cornmeal
Kneading a yeast-free pizza dough on fresh milk differs from the recipe on kefir and other dairy products. For fluffiness and porosity of the mass, a baking powder is used. A cornmeal gives a special flavor and color basis. If not, you can take corn grits and grind on a coffee grinder.
Ingredients
• 0.5 cups of cornmeal;
• 120 grams of milk;
• 1.5 cups of wheat flour;
• 1 incomplete tsp salts;
• 1-2 eggs;
• 10 grams of baking powder;
• 20 grams of oil.
Cooking
1. Mix both types of flour and baking powder. Sift all this into a large cup, in which we will knead.
2. Separately break the egg. If it is small, then take 2 pieces.
3. Put salt in it, beat with a whisk for half a minute. Add oil.
4. Heat the milk, pour into the egg mixture, shake with a whisk all together.
5. Now pour the liquid into the mixture of flour with a cultivator. Knead. It is very important to knead this dough well, it will take at least 10 minutes. If it remains sticky, then add more flour.
6. Let the elastic and soft lump lie for a quarter of an hour. Then divide in half and cook 2 large pizzas, but you can make a lot of small ones.
Recipe 4: Breadless Vinegar Pizza Dough
This is a pizza dough without yeast and without eggs. However, it turns out quite soft, tasty, and all thanks to the addition of table vinegar. The recipe will help out when there is nothing at home, but you want to cook pizza. We take vinegar 9%.
Ingredients
• 20 grams of oil;
• 80 grams of water;
• 0.3 tsp salts;
• 1 spoon of vinegar;
• 8-9 tablespoons of flour.
Cooking
1. We take boiled water, cooled to a warm state. We dilute salt in it, add vinegar and oil. Shake with a spoon.
2. Sift the flour, add the prepared liquid with vinegar.
3. Knead. The mass will turn out not very pretty, bumpy. This is normal, it should be so.
4. Put the gingerbread man in a bag and forget about it for half an hour.
5. We get already smooth, beautiful dough.
6. Roll out a large circle, spread the filling and bake pizza!
Recipe 5: Real Italian Yeast-Free Pizza Dough
If you follow the cooking technology of this yeast-free pizza dough, the result will exceed all expectations. Try not to deviate from the proportions, it is better to use the scales. And then you will definitely get real pizza.
Ingredients
• 500 grams of milk;
• 10 grams of salt;
• 30 grams of oil;
• flour (as required);
• 2 eggs.
Cooking
1. Break the eggs into a bowl, mix.
2. Add salt, butter, milk. Mix again. In no case should you whip the mass so that no bubbles form on the surface. Just mix to combine all the ingredients.
3. Sift the flour, send it to the liquid. We make a cool dough, like dumplings.
4. Wet a kitchen towel in cold water, wring.
5. Wrap our bun in a damp cloth, put on the table.
6. After half an hour, remove the towels, divide the mass into several parts.
7. Now each lump is thinly rolled and you can collect the filling.
Recipe 6: Panless Pizza Dough in a Pan
This dough is a real find for those who do not have an oven or do not want to turn it on. It is prepared with a mixture of mayonnaise and sour cream, and quickly enough. The pizza is soft and tender, you can use any filling. The amount of flour is adjustable in density, as sour cream and mayonnaise are different.
Ingredients
• 4 tablespoons sour cream;
• ½ tsp salts;
• 3 tablespoons of mayonnaise;
• 2 eggs;
• flour.
Cooking
1. Put mayonnaise and sour cream in a bowl.
2. Add eggs, salt, whisk for a minute with a whisk. You can just beat it with a fork.
3. Add 10 tablespoons of flour. Mix again.
4. Estimate the density of the test. It should be a little stronger than the pancakes. If liquid, then you can add more flour.
5. Pour the dough into a greased pan. Level with a spoon. Gently apply ketchup or any other sauce, put the filling, close the lid and send to the stove. We set the fire small.
6. After 10 minutes, you can see if the edges of the pizza are browned. If necessary, extend the time.
Recipe 7: Breadless Pizza Dough with Cottage Cheese and Sour Cream
A feature of the pizza dough without yeast on the curd is an unusual tenderness, it just melts in your mouth. Curd is best used soft. The amount of flour is increased or decreased, depending on the humidity of the cottage cheese and the density of sour cream.
Ingredients
• 200 grams of flour;
• 200 grams of cottage cheese;
• 7 grams of salt;
• ½ tsp food soda;
• 1 egg;
• 50 grams of sour cream;
• 20 grams of oil.
Cooking
1. Rub the cottage cheese with salt until smooth. If large grains remain, you can grind through a sieve or use a blender.
2. Add the egg, mix.
3. If the sour cream is sour, then put soda in it, mix and thereby extinguish. If it is sweet, like cream, then quench with vinegar or diluted citric acid. You can just take citrus juice.
4. Combine the curd with sour cream.
5. Add vegetable oil, flour, knead for 5 minutes.
6. Form a gingerbread man, cover with an inverted cup and leave to lie on the table.
7. After half an hour we roll out the layer and prepare the pizza. This amount is enough for 2 things.
Recipe 8: Provencal Herbless Pizza Dough
With this test you can cook a delicious and delicious pizza. It is suitable for any fillings: meat, fish, vegetable, cheese. It is prepared on the basis of kefir with baking powder. Provencal herbs are added. But if they are not, then you can take the mixture from any available: oregano, basil, dill, rosemary.
Ingredients
• 200 grams of kefir;
• 300 grams of flour;
• 1 tsp Provence herbs;
• a pinch of salt;
• 1 egg;
• 1 bag of ripper;
• 20 grams of oil, preferably olive.
Cooking
1. Combine warm kefir with egg and salt, stir with a spoon or whisk.
2. Pour Provencal herbs into a mortar, rub with a pestle. Of course, it’s easier to use a coffee grinder, but we don’t need powder. Grasses must be visible.
3. Combine the flour with a cultivator, sift.
4. Add the grated Provence herbs to the flour.
5. Combine the liquid mass with flour, begin to knead the dough. As soon as it collects, pour in the oil. Knead for another 5 minutes, form a lump, remove it into a plastic bag.
6. Let the workpiece rest for 20 minutes and you can start cooking pizza!
Pizza dough without yeast - tips and tricks
• Want to make an unusual dough with a beautiful color and taste of tomatoes? When mixing, add a spoonful of tomato paste and knead according to the recipe. It may take a little more flour.
• If you are a big pizza lover, then take care of yourself in advance! On the day off, knead different dough, roll the balls and freeze. And then cooking pizza does not take more than 15 minutes. All week you can cook it for breakfast, lunch or dinner, experiment with toppings. Fresh pizza is always tastier than yesterday’s pastries.
• Italians never use a rolling pin for rolling by hand. They cleverly make thin and round flat cakes even from the toughest dough. But we are not Italians? If you cannot stretch the dough evenly, it’s better to use a rolling pin. And if not, then take a glass bottle.
• Soda and baking powder - things are interchangeable, but not quite identical. The baking powder allows you to get a finer and more equal porosity in flour products. When using soda, the pores in the crumb are different.
