Italy is the birthplace of pizza, but in our country this unusual open pie is no less popular. Hearty, juicy, tasty, it can be cooked with a variety of fillings. It is convenient as a snack, you can feed them a cheerful company, he is loved by representatives of all age categories. The taste of pizza affects not only the filling. Gourmets claim that the main role is not played by her, but by the flour basis.
Traditionally, pizza dough is made with yeast, but not everyone is willing to spend a few hours cooking it. Fresh base versions are as good as traditional ones. Yeastless pizza dough can be very different: lush and thin, regular and sandy, mixed with water, milk, kefir, even lean. Connoisseurs of pizza claim that all the options for its foundation are good in their own way. The choice of recipe depends on the culinary preferences of the culinary specialist and the products at his disposal.
Cooking Features
Yeast-free pizza dough is much easier to prepare. Even an inexperienced cook can cope with this task. The main thing - to know and take into account when cooking a few important points:
- It is not allowed to use second-rate flour for making pizza dough. The base prepared from it has a grayish color and an unpleasant taste, and the base of the Italian cake should be tasty even without filling. Low-quality flour contains little gluten, which is responsible for the elasticity of the dough. This also makes it unsuitable for the preparation of dough, which is required to roll out thinly.
- Before combining flour with other ingredients, it must be sifted through a sieve with small holes, better even twice. This is done not only to save the product from small litter and larvae of the flour moth. The main task is to saturate the flour with oxygen. After sifting, it becomes loose and light, it is easier to combine it with other ingredients, preventing the formation of lumps. Baking from such flour turns out to be much more delicate and airy than from wholemeal.
- The temperature of the liquid ingredients used to make pizza dough can be important. If the recipe contains relevant instructions, you should not ignore them. In the absence of recommendations regarding the optimum temperature of the products, it is better to use them at room temperature.
- Immediately after cooking, the pizza dough is usually not used - it is allowed to rest for 30 minutes. During this time, the gluten contained in the flour swells and the dough becomes more malleable. Sometimes the dough is required to cool. In some cases, the dough is allowed to rest only 10-15 minutes. This is done if baking powder is included in its composition, when you want to bake pizza on a fluffy basis: if the neutralization reaction at the time of making the cake in the dough stops, the base may not rise.
Pizza from yeast-free dough will be more delicious if you first bake the base (at least until half cooked) and only then put the stuffing on it, then bake the cake until ready.
Yeast-free pizza dough with milk
Composition:
- wheat flour - 0, 35 kg;
- chicken egg - 2 pcs .;
- milk - 120 ml;
- refined vegetable oil - 40 ml;
- salt - 5 g.
Method of preparation:
- Sift flour, mix with salt.
- Heat the milk slightly or just expose it from the refrigerator one hour before the dough is cooked to warm it up a little.
- Break into a clean egg bowl. Shake them with a whisk.
- Add butter and milk to the egg mass, whisk together with a whisk.
- Whip the products with a whisk, add handful of dry mixture to the liquid mass until it becomes hard to stir the dough.
- Pour the remaining flour into the dough, put it on a floured board. Complete the kneading process with your hands. It should be moderately dense, not sticking to the hands.
- Form a ball from the dough, wrap it with cling film and leave it for half an hour at room temperature.
After the indicated time, the dough can be rolled into a flat cake, leaving a wider layer around the edges, and making pizza. According to this recipe, the most successful is the basis for thin rolling pizza.
Pizza dough without yeast in water
Composition:
- wheat flour - 0, 35 kg;
- salt - 5 g;
- baking powder for dough - 10 g;
- water - 120 ml;
- refined vegetable oil - 80 ml.
Method of preparation:
- Sift flour, add salt and baking powder to it, mix.
- Boil water, cool it to a temperature just above room temperature, mix with oil.
- Make a groove in the flour hill, pour the liquid mixture into it.
- Stir the dough with a spoon or spatula, then place it on the working surface of the table and knead it with your hands.
- Make a bun from the dough, cover it with a bowl, leave for 10-15 minutes and start making Italian pie.
According to this recipe, the pizza base is magnificent. It is suitable for both ordinary pizza and vegetarian. The recipe can be used to prepare food during the post.
Yeast-free pizza dough on mineral water
Composition:
- wheat flour - 0.5 kg;
- mineral water - 0, 25 l;
- soda, quenched with vinegar - 3 g;
- salt - 3 g;
- sugar - 5 g.
Method of preparation:
- Sift the flour and mix with the dry ingredients.
- Make a hole in the flour hill. Pour a glass of mineral carbonated water into it. Add vinegar-extinguished soda.
- Stir the ingredients with a spoon.
- Complete the dough with your hands.
- Wait 5-10 minutes and, without delay, proceed to the preparation of pizza.
The basis for the Italian cake made from this recipe is lush if it is baked almost immediately after mixing the dough. This version of the test is also lean.
Yeast-free pizza dough on kefir with eggs
Composition:
- wheat flour - 0, 4 kg;
- kefir - 0, 2 l;
- chicken egg - 2 pcs .;
- salt - 5 g;
- soda - 5 g.
Method of preparation:
- Remove the kefir and eggs from the refrigerator in advance so that they can warm up to room temperature by the time the dough is prepared.
- Break eggs into a bowl, add salt to them, whisk together.
- In kefir, add soda, mix.
- Combine kefir with eggs, whisk the products with a whisk together.
- Sift flour.
- Pouring flour into the liquid mixture in small portions and stirring, prepare a firm, non-stick dough.
The dough will be ready to use within 10 minutes after cooking. Tightening the formation of a pizza base with it is not worth it, since the more time passes after kneading the dough, the less magnificent the pie will be.
Pizza dough without yeast and eggs on kefir
Composition:
- wheat flour - 0, 4 kg;
- kefir - 0, 25 l;
- salt - 3 g;
- sugar - 5 g;
- refined vegetable oil - 50 ml;
- soda - 2 g.
Method of preparation:
- Mix sifted flour with all other dry ingredients (salt, sugar, soda).
- Make a well in the dry mix.
- Pour kefir into the well. It is desirable that it was at room temperature.
- Stir the ingredients.
- Pouring a spoonful of vegetable oil, knead the elastic dough.
- Roll a ball out of the dough, brush it with vegetable oil to protect it from weathering. Leave on the table for 30-40 minutes.
The dough in this recipe is flexible and elastic. It can be rolled thinly. The recipe will appeal to those who prefer thin-rolled pizza.
Quick yeast-free pizza dough on sour cream
Composition:
- wheat flour - 0, 35 kg;
- sour cream - 0, 25 l;
- water - 5 ml;
- soda, quenched with vinegar - 5 g;
- water - 50 ml.
Method of preparation:
- Put sour cream in a bowl, add water, salt and vinegar-blasted soda to it. Mix well. You can even whisk whisk.
- By adding small amounts of sifted flour to a bowl of sour cream and stirring well, prepare a soft, but firm dough that does not stick to your hands.
The dough made according to this recipe should be used immediately after kneading, otherwise the pizza base may not be sufficiently fluffy. If you want to make a thin cake for rolling, wrap the dough with cling film and let it rest for 20-30 minutes.
Shortbread pizza dough (without yeast)
Composition:
- wheat flour - 0, 5-0, 6 kg;
- chicken egg - 2 pcs .;
- butter or margarine - 150 g;
- sour cream - 60-80 ml;
- salt - 5 g;
- sugar - 5 g.
Method of preparation:
- Margarine is watery over low heat, not allowing it to boil.
- Allow the kefir to cool to near room temperature.
- In the bowl, break the eggs, add salt and sugar to them, stir with a whisk.
- Mash and stir the margarine, add it to the egg mass. Beat them with a whisk or mixer.
- Continuing to beat the contents of the bowl, add the sifted flour into it.
- Quickly knead the dough with your hands, roll it into a bun, put it in a bag and put it in the fridge for an hour.
A pizza base made from shortbread dough is tender and crumbly. This cake has a unique taste.
Classic pizza is made from yeast dough, but Italian pie is also no less tasty from unleavened dough. Dough without yeast can be suitable for making thin and lush pizza, you just need to choose the appropriate recipe.
