Imagine: you dream of a crispy pizza with gooey cheese, but you don’t have any yeast and you don’t have the energy to wait an hour for the dough to rise.
There is a way out, and it is simpler than it seems.
Mix a glass of kefir, a pinch of salt, two glasses of flour and a teaspoon of soda in a bowl. Knead the dough - it will stick to your hands, but this is normal.
Roll it out thinly on a greased baking sheet. Now the secret step: coat the base with mayonnaise instead of tomato sauce. Sound weird?
But mayonnaise will not let the dough get wet from the filling and will add a golden crust. Put sausage, mushrooms, corn - whatever, but put the cheese in two layers. First a little grated mozzarella, then the filling, and more cheese on top.
Bake for 15 minutes at 220°C. Fermented milk kefir will create bubbles in the dough, like yeast, and soda will give it a crunch. If the dough seems too dense, add a spoon of vegetable oil - it will make it more elastic.
But that's not all the tricks. For example, to prevent the edges of the pizza from burning, brush them with olive oil or sprinkle with Parmesan cheese - it forms a protective crust.
And if you want the aroma of an Italian oven, put a baking tray with water on the bottom of the oven: the steam will make the crust softer on the inside, but crispy on the outside. For vegans, replace the kefir with sparkling water - the dough will be even fluffier.
And don't be afraid to experiment with the filling: try a sweet version with pear, blue cheese and honey, or a savory one with smoked chicken and pineapple. The main thing is not to overload the base, otherwise the pizza will turn into a soggy pie.
Store the remaining dough in the refrigerator for up to two days, wrapped in film - it will not lose its properties. And yes, if there is no mayonnaise, use cream cheese or even thick sour cream - the main thing is that the layer is thin.
This recipe is a lifesaver when guests are already at the door and the fridge is empty. Try it - you will cook your next pizza only this way!
