Yeast-free pizza dough
6 servings
50 minutes
Yeast-free pizza dough is the embodiment of Italian simplicity and flavor. Its roots trace back to regions where yeast was rare, but the passion for pizza is eternal. This dough is characterized by its thinness, crispiness, and rich aroma that unfolds thanks to olive oil and Provençal herbs. It’s perfect for quick pizzas as it doesn’t require proofing time while maintaining elasticity and tenderness. When baked, it first acquires a slight porosity and then becomes crispy, especially at the edges. This dough variant is excellent for lovers of traditional Italian pizza and pairs wonderfully with any toppings, whether it's classic Margherita or spicy Diablo. It will serve as the foundation for a perfect homemade dinner, conveying the spirit of Italian cuisine in every bite.
1
Sift the flour well, preferably twice.
- Wheat flour: 500 g
2
Add salt and olive oil, knead with a wooden spoon (you can add herbs).
- Salt: 1 teaspoon
- Olive oil: 5 tablespoon
- Provencal herbs: to taste
3
Gradually pour in water and mix. The dough should first stick to your hands, then add a little more flour until it becomes soft, smooth, and shiny.
- Water: 200 ml
4
Knead the dough by stretching and folding it in your hands. Then, without throwing it too hard, toss it onto the surface, stretch it again, fold it, and toss it. Repeat several times.
5
Put the dough in a bag for 20-30 minutes in the refrigerator.
6
Take out the dough, knead it a little with your hands, and roll it out on a surface, sprinkling a bit of flour (it won't stick to the surface, the flour is just in case).
- Wheat flour: 500 g
7
Before making the pizza, place the dough on baking paper and poke it with a fork. Drizzle with oil and send it to the oven at 200–220 degrees for 5 minutes. Then spread sauce on it, hold for another 2–3 minutes, and add the filling. Bake such dough for no more than 10 minutes.
- Olive oil: 5 tablespoon