Flash Pizza - Amazing No-Rise Pizza Dough in Minutes
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Date: 2022-03-26
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Comments and reviews: 9
Kathleen
I wonder if that would make a great Focaccia too? In happier days I'd make us a pizza but would have dough left over (esp. After my husband was honest and said he hated deep dish pizza) so I'd make really thin pizza and have half of the dough left over. I tried all kinds of things, including putting sugar, raisins and spices on it.
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I wonder if that would make a great Focaccia too? In happier days I'd make us a pizza but would have dough left over (esp. After my husband was honest and said he hated deep dish pizza) so I'd make really thin pizza and have half of the dough left over. I tried all kinds of things, including putting sugar, raisins and spices on it.
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food
I am making a similar recipe for years, it's great if you need quick pizza. 1 Egg, 250g Curd cheese (quark, 500g Flour, salt, baking powder. Not my recipe though. Just out of curiosity: Do you have quark/Topfen/curd cheese in the US? The recipe is great for protein junkies too, especially if you use low fat quark.
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I am making a similar recipe for years, it's great if you need quick pizza. 1 Egg, 250g Curd cheese (quark, 500g Flour, salt, baking powder. Not my recipe though. Just out of curiosity: Do you have quark/Topfen/curd cheese in the US? The recipe is great for protein junkies too, especially if you use low fat quark.
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Bluesbrother
Chef John, la ricetta e da provare. Io, quando mordo una fetta di pizza si vedono le marcature dei denti, nei tuoi morsi sembra che hai usato le gengive. Sicuramente sbaglio, ma l'impressione e quella. All your ideas are always on point, much respect.
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Chef John, la ricetta e da provare. Io, quando mordo una fetta di pizza si vedono le marcature dei denti, nei tuoi morsi sembra che hai usato le gengive. Sicuramente sbaglio, ma l'impressione e quella. All your ideas are always on point, much respect.
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Lilly
Actually the yoghurt doesn't only give it acidity. There is a chemical reaction happening between that acidity and the baking soda (which is alkaline) and that creates the tiny bubbles of carbon dioxide which are normally created by yeast. The more you know.
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Actually the yoghurt doesn't only give it acidity. There is a chemical reaction happening between that acidity and the baking soda (which is alkaline) and that creates the tiny bubbles of carbon dioxide which are normally created by yeast. The more you know.
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Stem
Leave the cheese out of the dough and then roll small balls out into flat breads. Fry in dry pan for 30 seconds on each side. Brush with some melted butter in which you have infused some garlic and top with fresh koriander. Brilliant bread for any curry.
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Leave the cheese out of the dough and then roll small balls out into flat breads. Fry in dry pan for 30 seconds on each side. Brush with some melted butter in which you have infused some garlic and top with fresh koriander. Brilliant bread for any curry.
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Lawrence
My wife and I just made and ate this. We liked how it tastes close to real yeast dough. One tip - definitely do not overdo the sauce or toppings. Liquids will make the crust soggy I think. But it does turn out very well!
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My wife and I just made and ate this. We liked how it tastes close to real yeast dough. One tip - definitely do not overdo the sauce or toppings. Liquids will make the crust soggy I think. But it does turn out very well!
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Rosemary
Chef John, most people who don t cook don t know pizza dough has yeast. Some non-cooks were very impressed with my whipped cream, chocolate chip cookies, & risotto. One asked me to teach her how to make whipped cream.
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Chef John, most people who don t cook don t know pizza dough has yeast. Some non-cooks were very impressed with my whipped cream, chocolate chip cookies, & risotto. One asked me to teach her how to make whipped cream.
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Hate
An even easier 'flash pizza' is just make flammkuche dough (125 g flour/62. 5 g water/1 tbps oil/1/4 tsp salt, roll it thin (1/16 ) and top it with pizza stuff. Of course it's for thin crust lovers only.
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An even easier 'flash pizza' is just make flammkuche dough (125 g flour/62. 5 g water/1 tbps oil/1/4 tsp salt, roll it thin (1/16 ) and top it with pizza stuff. Of course it's for thin crust lovers only.
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Xmas
As a guy that made a poolish last night, dough today, balled and in the fridge for a cold 48 hour ferment, I feel foolish. I will be using one dough ball for pizza tonight, so there's that I guess.
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As a guy that made a poolish last night, dough today, balled and in the fridge for a cold 48 hour ferment, I feel foolish. I will be using one dough ball for pizza tonight, so there's that I guess.
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