Eggless Pizza Dough
Simple, fast, made from ordinary ingredients - the best! This eggless pizza dough is a pleasure to work with: it's elastic and not sticky. The pizza comes out light and soft. You can use the dough for a lean or vegetarian pizza, or for other baked goods.
Cooking method
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Step 1:
How do you make eggless pizza dough? Prepare the ingredients. You don't have to use instant dry yeast - if you're used to working with fresh yeast, go right ahead. Instead of 11 grams of dry yeast, use about 35 grams of fresh; the dough will turn out just as well. The flour amount is approximate - you may need more or less than the recipe states; go by the feel of the dough. Read about the properties of flour at the end of the recipe.
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Step 2:
How do you make the sponge? Pour warm water into a deep bowl (heat it to about 100°F (38°C) in the microwave or on the stove; you can check the temperature with a clean finger - it should feel comfortable). Add a couple of tablespoons of wheat flour, the sugar, and the yeast. Mix so the sugar dissolves and the flour and yeast disperse. Put the bowl of sponge in a warm spot for 15 minutes.
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Step 3:
Meanwhile, sift the wheat flour. This is a must - it removes any foreign matter and impurities and aerates the flour with oxygen, making the dough and what you bake from it softer and lighter. By the end of the time, the yeast in the sponge should have activated - a foamy "cap" forms on the surface. Add the salt to the sponge and pour in the vegetable oil. Mix.
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Step 4:
Start adding the sifted wheat flour to the bowl of liquid. Add it in small batches, stirring the dough each time. When it gets too hard to stir with a spoon, turn it out onto a floured surface and keep kneading by hand, adding flour as needed. Don't add too much flour, though, or the dough will get dense.
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Step 5:
The dough should turn out smooth, elastic, and not sticky. Put the dough back in the bowl, cover it with a cotton towel, and set it in a warm place for an hour. In winter that might be near a radiator, but never set the bowl directly on the radiator - the dough can dry out and the yeast can overheat and lose its potency.
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Step 6:
In summer, if your kitchen is cold, you can let the dough rise in a turned-off oven - no drafts and warm enough. In an hour it will double in size. The dough is ready. Punch it down and start making your pizza. Enjoy!
- Be prepared to need more or less flour than the recipe calls for. Go by the consistency of the dough rather than the exact amount of flour. To avoid mistakes, learn about flour and how it behaves!
- The liquid you dissolve the yeast in should feel pleasant to the touch, no hotter than 104°F (40°C). Why does this matter? Yeast activates well in a warm environment, dies in a hot one, and simply won't work in a cold one. To avoid unpleasant surprises, test the yeast before mixing it with the rest of the ingredients. Pour a little warm milk into a bowl and stir in the yeast. Cover the bowl with a kitchen towel and put it in a warm, draft-free spot for 10-15 minutes. A foamy yeast cap should form on the surface by then. If it doesn't, fermentation hasn't started (the yeast is expired or spoiled), so use different yeast or the baking won't work.
- For the best result, use neutral-tasting filtered or bottled water. Tap water can give the dish an unpleasant, off taste.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Dry yeast - 410 kcal/100g
