The longer it rises, the better. Homemade PizzaDough. Stir and then let proof for about 5 minutes. Add remaining flour, 1 cup at a time, until dough doesn’t stick to your hands. Cover the bowl with plastic wrap, and let rise in a warm place, for 30 minutes
Add the olive oil, flour and salt, with a fork mix till dough starts to come together. In a large bowl add warm water then add yeast and sugar, let sit for 2-3 minutes, then stir to combine. On a lightly floured surface remove dough from the bowl and knead until dough is smooth and elastic approximately 10 minutes (if dough is really sticky add a little extra flour). Punch dough down a few times and divide into pizza pans, without rolling it out, let it sit for 10 minutes, then roll. Top with your favourite toppings (without the cheese), bake for approximately 15-20 minutes (till crust is golden) and then top with grated mozzarella cheese and bake for three more minutes or until cheese is melted. **At this point, dough can also be refrigerated, place in plastic bag, remove air and tie securley up to 24 hours
So given the popularity of the recipe I posted in the past for homemade biscuits with no yeast, I figured it was worth sharing the recipe that I've been using for pizzadough with no yeast
” I found the recipe through Jane (the mucho mama on Instagram) who found it from Jen (jen_weightwatchers on Instagram) and people are making everything from bread sticks, to bagels, and obviously pizzadough
Sometimes when you go through the effort of preparing all these steps, it might be work making more than you want to eat and then, depending on the toppings, freezing the extra finished pizzas
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