Non-yeast pizza dough with milk
Description
The recipe won't take much time. The traditional dough for the Italian pizza we all love is yeast-based, but not everyone can make it just as thin, soft, and elastic—ready in mere minutes and staying fresh for a long time. A simpler and, in my opinion, tastier alternative is a yeast-free dough made with milk and eggs. It turns out very soft and incredibly delicious. Ideally, pizza dough should be almost tasteless, since the topping is the star, but this dough definitely can't be called bland. Pizza made with this dough resembles a tasty Russian open pie. Here is a tried-and-true recipe. Serve it warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Beat the eggs with a fork. You don't need to make a completely smooth mixture; just break up the yolks and lightly mix them with the whites.
- 3
Step 3
Warm the milk, add it to the eggs, then add sunflower oil and salt. Mix well.
- 4
Step 4
Gradually add the flour and knead a soft dough.
- 5
Step 5
The finished dough will not stick to your hands and at the same time will be very soft and elastic.
- 6
Step 6
Roll out the dough to the size of the pan and place it in, previously greasing with sunflower oil.
- 7
Step 7
Spread ketchup or tomato sauce on top, then add any filling you like. I used canned corn, ham, and sautéed mushrooms. Bake the pizza in the oven for 30 minutes. Ten minutes before it's done, sprinkle with grated cheese.
- 8
Step 8
Let the finished pizza rest for a few minutes before serving. It's very convenient to cut pizza with a special knife.