No-Yeast Pizza Dough
If you don’t have yeast,that doesn’t mean you can’t have a pizza! This is one of the best dinnerrecipes of all times which can be made in 1 Hour !
Equipment
- 9 inch pizza pan or baking tin
- Oven
- Pan/ kadhai (if baking on gas)
- Stove
- Pizza cutter (to gobble up the pizza!)
Ingredients
- 100 grams Curd/ Plain yogurt shouldbe a day or two old
- 5 ml Vinegar/lemon juice
- ½ teaspoon Honey
- 145 grams All-purpose flour
- 5 grams salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 5 grams mixed dried herbs pizza seasoning, oregano etc.
- 10-15 ml refined oil
- Butter/ oil for greasing
- Flour for dusting
Instructions
- In a bowl, add curd, vinegar/ Lemon juice and honey. Mix ittogether and leave it aside for 10minutes for the mixture to curdle. We need a buttermilk type texture from the curd.
- Meanwhile,Pre-Heat your oven at 200 degree celcius. Or if you are baking on gas, thenprepare a pan/ kadhai with salt. Place a baking ring in the middle and closethe lid and pre-heat it for 10 minutes.
- In another bowl, add all purpose flour, salt, dried herbs, bakingpowder, baking soda.
- Nowadd the curd, vinegar and honey mixture to the bowl of dry ingredients. Knead asoft dough.
- Add the oil 5 grams at a time to clean the remaining dough fromthe bowl.
- Rest the dough in a bowl which is lightly greased with oil. Keepit aside for ½ hour.
- On a surface lightly dusted with flour, roll out your pizza dough with a rolling pin.
- Transfer the pizza dough on baking tray greased with butter oroil.
- You can directly bake the pizza, by adding your favouritetoppings.
- Ifyou only want to bake the base, then prick the rolled dough with a fork so thatthe pizza base does not rise too much.
- Bake your no-yeast pizza for 10-12 minutes at 200 degree celciusi in oven and for 10-15 minutes in pan/kadhai.
Notes
- Use the oldest, sour curd to make the dough. The acidity and sourness is what will help instead of the yeast.
- The curd must be minimum a day old.
- Don’t use water to knead the dough. The curd is enough to bind the dough.
- At first, it’ll be a soft dough. But after resting, it will become pliable.
- Store pizza dough in the freezer if not using. But I advise you to make the base, if not the entire pizza with topping.
- Cling wrap the prepared base and store in the fridge.
- Storing pizza dough for long is not advised, because the baking soda, baking powder in the dough gets activated with the vinegar/ lemon juice and the curd. The dough will become stale very soon.
- Don’t use whole wheat flour entirely. You can add it along with all-purpose flour. But the measurement must not go more than 145 grams.
- This pizza with whole wheat flour will taste like a regular chapati.
- This no-yeast pizza dough is softer when baked. However, you can cook it for a longer time to make it crispy.