Quick and easy are the adjectives that I would choose to describe this dish: my menu today includes pizza without yeast and without any type of leavening agent! Even if we certainly could not talk about real pizza, what I propose today is a compromise for those who are intolerant to brewer's yeast or allergic to substances present in chemical yeasts! Furthermore, it is certainly an alternative “pseudo-pizza” for those who have little time and want to eat something tasty.
There are many sweet and savory yeast-free recipes to always have the possibility to change.
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Identity Card of the Recipe
- 212 KCal Calories per serving
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Ingrediants
For the pasta (2 pizzas)
- 370 g of white flour type 00
- 180 ml of water
- 8 g of salt
- 3 tablespoons (30 ml) of extra virgin olive oil
For the filling
- 200 g of tomato puree
- 300 g of mozzarella
- 1 tablespoon of oregano
Materials Needed
- Bowl
- Scale weighs food
- Parchment paper and baking tray
- Optional: Refractory stone plate and shovel
- Pastry board
- Colander
- Transparent film
Preparation
- In a bowl, sift the white flour 00 and add the salt, water and oil: knead with your hands until you get a smooth, soft and velvety dough.
- Wrap the dough in cling film and let it rest for at least one hour out of the fridge.
Did you know that
Even if there is no yeast in the "dough", rest is still essential to relax the dough and allow the gluten to form: in this way, the dough can be spread much more easily.- Preheat the oven to the maximum temperature (220-250 ° C), taking care to place the refractory stone plate on the lower part of the oven.
- Divide the dough in half.
- Flour the pastry board.
- Roll out half of the dough with your hands, taking care to rotate the dough on the pastry board with circular movements from the center towards the edges. It is advisable to roll out the dough by hand, avoiding the use of a rolling pin: in this way you can trap air inside.
- Fill the pizza base with tomato sauce and diced mozzarella, then finish with oregano. With the help of the special shovel, lift the pizza and quickly place it on top of the refractory stone plate.
- Bake the pizza without yeast for 8-9 minutes at 250 ° C.
- Remove the pizza with the help of the shovel.
- To cook the second half of the dough we suggest another method (for those who do not have a refractory stone plate). Roll out the dough with your hands until you get a thin sheet. Place the dough on a plate lined with baking paper.
- Fill the base with tomato puree only.
- Place the pan in a preheated oven at 200 ° C and bake for 10 minutes.
- After 10 minutes, remove the plate from the oven and fill with mozzarella and oregano.
- Place in the oven and finish cooking for another 6-7 minutes.
Why double cooking?
Compared to the refractory stone plate, the cooking times of pizza cooked in a common pan are longer. To avoid burning the mozzarella, it is advisable to cook the pizza base with the tomato first, and to add the mozzarella only at the end of cooking.- Remove from the oven, cut into slices and serve immediately.
Alice's comment - PersonalCooker
I hope the "purists" of Vera Pizza don't want me! I repeat guys, I did not propose traditional pizza, but an alternative version for those who cannot eat foods prepared with yeast. Personally, I like the result very much and I am satisfied: surely this strange yeast-free pizza will be successful among my friends!Nutritional values and Health Comment on the recipe
The Easy Pizza Without Yeast is a single dish with an energetic prevalence of carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, monounsaturated fatty acids and peptides of medium and high biological value.
The fibers are sufficient and the cholesterol not relevant.
The Easy Pizza Without Yeast is a food unsuitable for the diet for celiac disease and lactose intolerance.
It must be consumed sparingly in case of overweight, type 2 diabetes mellitus and hypetriglyceridemia. The average serving as a single dish is about 400g (850kcal).
