Yeast-free pizza
Published on 24 March 2020
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A quick pizza for those who love it but have difficulty with yeast, as described in the original. Different with semolina flour, but tasty.
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Ingredients
INGREDIENTS FOR A 33 X 26 TRAY
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TOPPING
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Method
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I mix the 2 flours in a bowl.
I add salt.
Oil.
Room-temperature sparkling water.
I knead into sticky dough.
I mix bicarbonate with lemon in a small bowl; it bubbles.
I add this original's natural raising mixture to dough.
I work briefly to incorporate.
I oil hands and spread dough in tray.
I dress tomato with salt, pepper and oil and grate cheeses.
I spread tomato and scatter oregano and oil.
I bake at 200/220°C. Original recipe suggested 250°C, too high for my fan oven, and it darkened. Check cooking. After 25 minutes, I add cheese and bake another 5 minutes until melted.
Original source: https://incucinaconlilly.com/2020/03/24/pizza-senza-lievito/