No Yeast Pizza Dough

Easy to prepare pizza dough with yeast.

This recipe posted is after some trials and one which gives a good pizza.

Here we have used all purpose flour (maida). I did try with wheat flour a couple of times and even half – half of whole wheat flour & all purpose flour but the pizza made with whole wheat flour tasted like Chapati Pizza. It was like having crisp and thick chapatis topped with pizza sauce, veggies and cheese.

The nutty flavor of the whole wheat flour was predominant in the whole wheat pizza. Then tried with all purpose flour and i felt the texture and taste to be better than the one with whole wheat flour. For health reasons, of course you can try making this recipe with whole wheat flour also.

No Yeast Pizza Dough

Print Recipe

• CourseMain Dish
• CuisineAll Round

Servings	Prep Time
4 Pizza Base	20 Minutes

Cook Time

3 Hours

Servings Prep Time 4 Pizza Base 20 Minutes

Cook Time 3 Hours

No Yeast Pizza Dough Print Recipe CourseMain Dish CuisineAll Round Servings Prep Time 4 Pizza Base 20 Minutes Cook Time 3 Hours Servings Prep Time 4 Pizza Base 20 Minutes Cook Time 3 Hours

Ingredients

Measuring Cup = 250 ml

• 3 Cups All Purpose Flour (300 - 315 Grams)
• 1/2 Teaspoon salt
• 1/2 Teaspoon Sugar
• 2 Tablespoon Ekin Olive Oil
• 1/2 Cup Water + 1 to 2 Tablespoon Water (Add As Required)
• 1/2 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• 1 Tablespoon Lemon Juice

Servings: Pizza Base

Instructions

1. In a mixing bowl or pan take 3 cups all purpose flour (300 - 315 Grams), 1/2 Teaspoon Salt, 1/2 Teaspoon Sugar, 1/2 Teaspoon Baking Soda and 1 Teaspoon Baking Powder.
2. Mix very well.
3. Add 2 tablespoons olive oil and 1 tablespoon lemon juice.
4. Add water in parts.
5. Begin to mix and then knead the dough.
6. Keep on kneading till you get a soft and smooth dough. Add water in parts. (I added 1/2 Cup + 2 Tablespoons water).
7. You have to really knead very well. Knead at least for 10 to 12 minutes.
8. The dough should become elastic and stretchable. Take a portion and stretch it. The dough should not break.
9. The pizza dough should not be sticky but tacky.
10. Rub some olive oil all over the dough and keep covered in a bowl. Allow the dough to leaven for 2 to 2:30 Hours.
11. Punch one of your fingers in the dough and the depression should give away.
12. Again knead the dough lightly before using it. If not immediately, then cover the dough in a aluminium foil or keep it covered in a closed container in a fridge. You can also freeze the dough and it will stay good for a month.

Recipe Notes

• Add more waster if required while kneading the dough.
• Add vinegar instead of lemon juice if required.
• Recipe can be doubled.
• Baking powder and baking soda cannot be substituted for each other.

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