Pizza dough without yeast
Origin of the recipe
Yeast-free pizza dough is a modern culinary answer to the need for quick preparation. Although classic Italian pizza is traditionally made with yeast, yeast-free pizza dough is often used at home, especially when there's no time to wait for it to rise. This approach is popular in countries with a hectic lifestyle—for example, the United States and Russia—where a quick base for dinner is prized. This dough is based on leavening agents (soda or baking powder) and fermented milk products, which create the desired texture without fermentation.
What do you need for cooking?
Ingredients
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Egg
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Milk
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Salt
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Sugar
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Vegetable oil
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Flour
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Soda
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Vinegar
Kitchen utensils
- Spoon
- rolling pin
- Mixer or whisk
- Baking pan
- deep bowl
Step-by-step recipe
Step 1:
Break an egg into a bowl and pour in milk.
Step 2:
Beat with a fork until smooth.
Step 3:
Add salt, sugar, soda and stir.
Step 4:
Pour in the vinegar and stir again – the liquid should become homogeneous and slightly foamy.
Step 5:
Pour in vegetable oil and mix thoroughly again.
Step 6:
Gradually add flour, in parts, stirring constantly with a fork, until the mixture begins to form lumps.
Step 7:
Switch to hand kneading: knead the dough in a bowl for 5-7 minutes, until it becomes smooth and elastic.
Step 8:
Form a ball, cover with a towel and let rest for 5 minutes - this will improve plasticity.
Step 9:
Roll out the dough with a rolling pin on a floured surface to a thickness of ~3 mm.
Step 10:
Place in a pan, lifting the edges to form a rim.
Step 11:
Spread the sauce, top with your choice of filling, and sprinkle with cheese. Bake in a preheated oven at 200–220°C for 12–15 minutes until golden brown.
Cooking tips
Don't overdo it with flour - if the dough is too thick, add 1-2 tablespoons of milk.
Use warm liquid (around 30°C) to make the dough come together better and less sticky.
Before rolling out, let the dough “rest” for 5 minutes – this will prevent it from shrinking as much.
To make the crust crispy, brush it with vegetable oil before baking.
For a thin base, roll out the dough on a cold surface - this will prevent it from stretching.
Don't overload the pizza with toppings - too much moisture will make the dough a soggy, dense base rather than airy.
