Pizza in the oven on yeast-free dough
Origin of the recipe
Yeast-free pizza has become popular among those who value simplicity and speed. This recipe allows you to create homemade pizza without the long wait for the dough to rise. Interesting fact: Italians traditionally make pizza with yeast dough, but modern chefs have developed a variety of yeast-free pizza dough options that are perfect for a quick snack. Today, we can make pizza at home in a short time, preserving all the flavors of the classic dish.
What do you need for cooking?
Ingredients
For the test:
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Flour
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Egg
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Milk
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Margarine
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Salt
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Sugar
For the filling:
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Tomato sauce
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Onion
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Red pepper
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Hard cheese
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Sausage
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Bacon
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Sausages
Kitchen utensils
- Knife
- Board
- Baking tray
- Grater
- deep bowl
- Measuring cup
Step-by-step recipe
Step 1:
Add melted margarine, milk, salt, and sugar to a bowl. Mix.
Step 2:
Gradually add flour, kneading the dough until smooth.
Step 3:
Place the dough in a bag and let rest for 20-30 minutes.
Step 4:
Grate the cheese.
Step 5:
Cut the onion into small cubes.
Step 6:
Cut the red pepper into strips.
Step 7:
Cut the sausage, bacon and hot dogs into pieces.
Step 8:
Roll the dough into a rectangle on a lightly greased baking sheet.
Step 9:
Grease the dough with tomato sauce, distributing it evenly over the entire surface.
Step 10:
Place the onion and meat ingredients evenly over the pizza.
Step 11:
Place bell peppers on top and fold the edges of the pizza over.
Step 12:
Sprinkle cheese over the entire surface of the pizza.
Step 13:
Bake the pizza in an oven preheated to 190°C for 15–20 minutes until golden brown.
Step 14:
Remove the finished pizza from the oven and let it cool slightly before serving.
Cooking tips
For a fluffier dough, add flour gradually, adjusting the consistency.
For juiciness, add a little water to the tomato sauce before applying to the dough.
Check the pizza's doneness by checking the edges: they should be golden and crispy.
To ensure the cheese melts evenly, grate it on a fine grater.
Use fresh ingredients for maximum flavor and aroma.
Don't overload the pizza with toppings to avoid it becoming soggy in the center.
After baking, let the pizza cool for 2-3 minutes to prevent it from falling apart when serving.
