Don't have the ability and desire to make a yeast preparation for pizza? A great alternative to Italian pastries is curd pizza dough. It consists of several components, and the taste is not inferior to the classic version. Step-by-step recipe with a photo. Video recipe.
If you think that only yeast dough is used for making pizza, then this is a big misconception. Pizza with curd dough is much faster and easier to prepare than yeast pizza. And it tastes no worse than a genuine analogue. Just a few minutes to knead the dough, and you can bake the product. The recipe is good not only because it cooks quickly. In the dough, you can attach the remains of the started pack of cottage cheese, which no one wants to eat anymore, but for any other dish there is very little of it. In addition, any filling is suitable for such a pizza: cheese, herbs, ham, salami, chicken, sauce, mushrooms … Therefore, be sure to take note of this recipe for curd pizza dough.
This piece can be used immediately for baking, or it can be stored in the refrigerator for 24-36 hours, carefully wrapped in a plastic bag so that air does not enter the dough. Also, the dough can be frozen in the freezer for future use and stored for up to 3 months. This allows you to knead a large amount of dough at a time, divide into the required portions and keep in the freezer, and when you need to defrost and quickly prepare a delicious pizza. Although this dough is also suitable for other pastries: pies, pies, rolls, bagels, etc.
See also how to make curd bun dough.
- Caloric content per 100 g - 503 kcal.
- Servings - 500 g
- Cooking time - 15 minutes
Ingredients:
- Cottage cheese - 200 g
- Flour - 250 g
- Milk - 50 g
- Eggs - 1 pc.
- Sugar - a pinch
- Salt - a pinch
Step by step preparation of curd dough for pizza, recipe with photo:
1. Place the curd in a deep container for kneading the dough. It can be of any fat content, only the calorie content of the finished dish will depend on it. The main thing is that it is not too watery, otherwise place it in cheesecloth and hang it for half an hour so that the excess serum is glass.
2. Add raw eggs, a pinch of salt and sugar to the curd.
3. Next, pour milk at room temperature to the food. At this stage, you can beat the curd with a blender to break all the lumps. Then the dough will be especially tender and soft. Although this is not necessary, but optional. You can also knead the dough in a food processor, it will turn out to be very elastic and smooth.
4. Add flour sifted through a fine sieve to the food to enrich it with oxygen. This will make the dough especially tender and soft. Knead the pizza curd dough with your hands until smooth. Wrap it in cling film, chill in the refrigerator for 20 minutes and start baking your pizza.
See also a video recipe on how to make curd pizza dough.
