Yeast-free pizza dough

Pizza is a dish that many love. However, to make a delicious pizza, it is equally important to prepare the perfect dough. In this step-by-step recipe, we will show you how to make quick yeast-free pizza dough. This dough does not require resting, the kneading will be ready in just a few minutes, literally while the filling is being chopped.

Yield: 2 pizzas (the size of 2 small baking sheets) or for 1 large pizza (the size of 1 standard oven baking sheet).

Preparation time: 25 minutes.

Caloric content: 266 kcal per 100 grams of the dish.

Ingredients

• flour (all-purpose) - 400 g;
• milk - 150 ml;
• salt - 1/4 tsp;
• egg C 1 - 1 pc;
• neutral vegetable oil - 35 ml;
• baking soda - 0.5 tsp;
• fruit vinegar (6%) - 1 tsp.

Preparation

1. Prepare the ingredients. The milk should not be cold, but also not too warm - room temperature is optimal.

2. In a mixing bowl, place the egg and simply whisk it (no beating needed).

3. Add the milk, oil, and salt to it.

4. Mix everything and pour the baking soda directly into this mixture (in one spot).

5. Pour the vinegar on top so the reaction occurs right in the prepared mixture.

6. After mixing, start sifting in the flour gradually, incorporating it in parts into the liquid mixture.

7. Begin by working with a spoon, combining the dry and wet ingredients.

8. When it becomes hard to move the spoon, transfer the dough to the table and knead it with your hands. Do not knead for too long - even if some lumps remain, it’s not a problem, as they will dissolve on their own after the dough rests in the bag. Form it into a ball.

9. Tightly wrap the ball in a bag and leave it to rest on the table. The time required for this will be as long as it takes to chop the filling. If you need to prepare the dough in advance for a quick pizza later, store the bag in the refrigerator. It can easily be kept for up to 7 days.

10. The filling for the pizza can be anything, for example - sausages, tomatoes, olives, cheese. While everything is being chopped, the dough will rest.

11. Preheat the oven to 200 degrees Celsius. Divide the dough into 2 parts (If making pizza on a large baking sheet, you don’t need to divide). You can roll out the dough directly on parchment paper, which should be lightly dusted with flour, and first flatten the dough with your hands to set the desired direction for rolling.

12. Roll out the dough with a rolling pin to the desired size.

13. The thickness should be 1-2 millimeters. Even if the dough shows some light in some places, it will not tear because it is very elastic, yet at the same time dense.

14. Transfer the rolled-out layer along with the parchment onto the baking sheet. Arrange any filling on top.

15. Sprinkle cheese on top.

16. Bake the pizza on the middle rack of the oven for 10 minutes. You can determine readiness by the color of the flour edge - as soon as it starts to brown slightly, immediately remove the baking sheet.

In its final form, the yeast-free pizza dough has a soft, fine-pored structure, with edges that are not hard or overbaked. Such pizza never leaves uneaten dry and brittle leftovers. This is a reliable and tested recipe that will come in handy for the hostess more than once.