Pizza: make dough without yeast yourself - how it works
A good pizza dough is the be-all and end-all of the Italian classic. Mostly yeast is used to make the dough fluffy. With some know-how, the pizza dough without yeast will be just as tasty.
Sourdough - the alternative for champions
Sourdough is often used as a substitute for yeast when baking bread.
- The good old German rye bread is even baked in the classic way without yeast.
- The French standard plant in Larousse also swears by sourdough.
- There are several ways to make a leaven. We present two options below.
This is how your sourdough succeeds straight away
Making a leaven sounds complicated at first, but it doesn't have to be.
- The simple variant : Mix 100gr of rye flour with 100ml of lukewarm tap water and let it stand in a screw-top jar at 25-30 ° C. Yeast and bacteria in the air start to ferment. After about 4-5 days, bubbles and a sour smell should have formed, which means that the sourdough is ready.
- The safe option : If you want to play it safe, buy selected starter cultures. Most products are easy to mix with water and guarantee safe fermentation.
This turns your sourdough into a pizza without yeast
A pizza dough is never 100% sourdough. Here's how to proceed for your pizza without yeast:
- For a kilo of pizza dough: Mix 200 grams of sourdough, about 700 grams of wheat flour and 100 grams of water. The amounts can vary because leaven can be more or less liquid.
- Roll out your pizza dough without yeast as usual, top it up as you wish and bake it crispy at high temperature.
How you can also enjoy pizza with a low-carb diet is explained in another article.