Want to make homemade pizza but don't like to mess with yeast dough? Then prepare the dough with semolina and kefir. It is quick, simple, and the product is very delicate and soft.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pizza is an incredibly tasty quick snack that many people love. Of course, you can order it at home or go eat it at a pizzeria. However, homemade pizza is much tastier. But many housewives do not like to cook it, because do not know how to work or do not want to tinker with the test. Since most recipes use yeast. But in this recipe I will tell you an easy and simple yeast-free recipe for pizza dough with semolina and kefir. Due to the interaction of kefir with soda, the dough is soft, tender and airy. Semolina makes the dough more tender, nutritious and satisfying. It is rich in gluten, vegetable protein and starch, which makes the pizza healthier.
The main advantage of this dough is the speed and ease of preparation. Thanks to this, in a minimum amount of time, you can quickly knead the dough and bake pizza for unexpected guests or a quick family dinner. Another advantage of this recipe is the absence of yeast, which some people should not consume. Well, for the filling with this dough, you can use a wide variety of products that you like best.
- Caloric content per 100 g - 203 kcal.
- Servings Per Container - 1 Large Pizza
- Cooking time - 15 minutes, plus 20 minutes for the semolina to swell
Ingredients:
- Flour - 100 g
- Vegetable oil - 30 ml
- Eggs - 1 pc.
- Kefir - 150 ml
- Semolina - 100 g
- Baking soda - 1 tsp
- Salt - a pinch
Step-by-step preparation of pizza dough with semolina and kefir, recipe with photo:
1. In a bowl, combine flour, semolina, salt and baking soda. Stir dry ingredients.
2. Add eggs to the dough and add vegetable oil.
3. Next, pour in kefir at room temperature. You can even heat the kefir a little in the microwave to 37-40 degrees. It is important to observe the temperature regime of the fermented milk product. Since with cold kefir, soda will not enter into the desired reaction and the dough will not rise.
4. Knead the dough with your hands. To prevent it from sticking to your palms, grease them with vegetable oil or sprinkle with flour.
5. Knead an elastic dough that does not stick to the hands and sides of the dishes. If need be, add some flour. But don't overdo it. semolina will swell and absorb excess moisture.
6. Leave the dough to lie down for 10-15 minutes, so that the semolina swells and the dough slightly increases in volume. If the dough is immediately straightened to bake, then in the finished product the cereal will crunch on the teeth. After a certain time, roll out the dough with a rolling pin, put it on a greased baking sheet, apply the filling and bake the pizza.
See also a video recipe on how to make kefir pizza dough.
