Yeast is the reason why people don't make pizza at home: it requires a certain amount of culinary skill to work with.
But there is a way out: mix Greek yogurt and flour in a 1:1 ratio.
Chef Giorgio Locatelli , best-selling author of culinary books, admits: “I spent 20 years teaching how to work with yeast, and this recipe changed everything.”
Roll out the dough thinly, bake for 8-10 minutes at 220°C – and the base is ready. Tomato sauce, mozzarella, basil – voila!
Reader Sergey from St. Petersburg jokes: “I make pizza faster than the delivery arrives.”
The acidity of the yogurt imitates long fermentation, and the dough does not require rest – it can be used immediately.
For a thin edge and bubbles like in Naples, roll the dough from the center out to the edges.
If you don't have Greek yogurt, you can use plain yogurt without any additives, but then add a pinch of baking soda.
Chef Locatelli clarifies: “The key is not to overdo it with the toppings. The perfect pizza is a balance between the dough and the toppings.”
Try adding pear with gorgonzola or sun-dried tomatoes with arugula – even the skeptics will appreciate it.
Use the remaining dough to make flatbreads: roll out, sprinkle with cheese and bake.
Blogger Anna Morozova (Edim Doma) advises: “Grease the edges of the dough with olive oil – you will get a crispy crust, like in Rome.”
