Food recipes
No Need to Let It Rise! 5-Minute Crispy Pizza Crust
No Need to Let It Rise! 5-Minute Crispy Pizza Crust Ingredients: wheat flour, white, cake, enriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table oil, olive, salad or cooking milk...
No Need to Let It Rise! 5-Minute Crispy Pizza Crust
Ingredients:
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 220C.
In a bowl, briefly mix the dry ingredients with a spoon.
Add the ingredients marked with (mix first) to the bowl from Step 1 in 3 or 4 increments, and mix each increment in with the spoon using a cutting motion.
After mixing adequately, knead the dough lightly until it becomes smooth.
Roll the dough into a ball and it's finished.
Dust a chopping board with flour and flatten the dough thinly with a rolling pin.
Dock the dough and add whatever toppings you like.
Bake the pizza at 220C for 10-20 minutes.
If you bake the pizza on a sheet of parchment paper, it should keep it from sticking.
While this dough tastes good with bread flour, please adjust the amount of the liquid ingredients according to how they mingle with the flour.
You can also use half bread flour and half cake flour.
Ingredients:
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 220C.
In a bowl, briefly mix the dry ingredients with a spoon.
Add the ingredients marked with (mix first) to the bowl from Step 1 in 3 or 4 increments, and mix each increment in with the spoon using a cutting motion.
After mixing adequately, knead the dough lightly until it becomes smooth.
Roll the dough into a ball and it's finished.
Dust a chopping board with flour and flatten the dough thinly with a rolling pin.
Dock the dough and add whatever toppings you like.
Bake the pizza at 220C for 10-20 minutes.
If you bake the pizza on a sheet of parchment paper, it should keep it from sticking.
While this dough tastes good with bread flour, please adjust the amount of the liquid ingredients according to how they mingle with the flour.
You can also use half bread flour and half cake flour.