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Pizza without yeast


pizza without yeast

For those who are intolerant to brewer's yeast or want a more digestible pizza, here is the recipe for yeast-free pizza dough!

Pizza without yeast is a valid alternative to the classic one, delicious and also very easy to make. Recipes without yeast have several advantages: you can obtain more digestible and at the same time faster dishes, even if you don't think that by replacing it you won't have to wait for it to rise anyway. In fact, rest is still essential to roll out the pizza!

But let's immediately answer the most important question: what to use instead of yeast? In this case we will replace the brewer's yeast, or the dry yeast, with simple sodium bicarbonate, for an equally fragrant, but lighter and more digestible result. Have we convinced you? So let's see the recipe and the ingredients for making pizza dough without yeast.

Roll out pizza dough
Roll out pizza dough

Preparation

How to prepare the pizza recipe without yeast

1

Pour the water into a bowl and add about half the flour , mixing with a spoon until you obtain a sort of lump-free batter.

2

Stirring constantly, add the bicarbonate of soda and then a little more flour . Finally add the salt , oil and remaining flour . Gradually you will notice that the dough takes on more and more consistency: it's time to move it onto the pastry board.

3

Work vigorously for at least 5 minutes then form a loaf and leave it to rest in a bowl covered with a plate for an hour. Clearly it won't rise but the gluten mesh will spread more easily.

4

Divide the dough into 3 smaller loaves and leave them to rest again in an airtight container for at least an hour (ideally two).

5

Roll out the two loaves with the help of some semolina and season them to taste. We advise you, in the first instance, to spread only the tomato puree , seasoned with salt and oregano , and cook for 10 minutes at 220°C . Remove from the oven, add the other ingredients and continue cooking at the same temperature for another 5 minutes .

Here is a video with all the steps to make the recipe. We cooked the pizza at a lower temperature for a few minutes longer to make it easily replicable by everyone.

How to replace brewer's yeast?

In this recipe we used bicarbonate of soda but to replace brewer's yeast in the dough it is possible to use different ingredients.

  • Cream of tartar , for example: it is an acidic salt – it is found on the market in sachets like those of normal yeast – which when combined with bicarbonate acts as a leavening agent.
    If you combine sodium bicarbonate with elements such as lemon juice or yogurt or wine vinegar you can obtain a natural yeast: the recommendation is to insert it at the end of the dough, before putting it in the oven.
    Another method for not using brewer's yeast is to let the egg white act for the leavening action you are interested in: the important thing will be to whip well until stiff.
    Alternatively you can use sourdough starter .

Conservation

We recommend storing unleavened pizza for a maximum of two days after preparation in a cool, dry place. Alternatively you can freeze the raw dough without major problems.

Read also
Focaccia without yeast

Riproduzione riservata © - WT

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