Easiest Way to Make Yummy 10 minute pizza dough!

10 minute pizza dough!. Today I show you how to make a. Start by warming the water in the microwave or kettle. It should not be boiling, just lukewarm.

Don't spend hours making pizza dough! This easy pizza dough recipe is weeknight-friendly and ready to bake in just fifteen minutes. The perfect quick pizza dough for busy evenings. You can have 10 minute pizza dough! using 2 ingredients and 3 steps. Here is how you achieve it.

Ingredients of 10 minute pizza dough!

1. You need 1 1/2 cup of self raising flour.
2. It's 1 cup of natural yoghurt.

I know you would think it would be chicken, but it is actually pizza. I could eat pizza every meal -really! I have started to experiment with making my own dough - it is just hard to do after work. You'll probably have to wait for the oven to heat up but that's okay because the dough can keep resting until you're ready for it.

10 minute pizza dough! step by step

1. Mix the yoghurt and flour in a bowl to form a dough (even though it says a full cup of yoghurt I usually use just under a full cup).
2. Transfer dough to a surface (I usually use my chopping board) and knead the dough with more self raising flour for 7 minutes adding more flour when it starts to stick.
3. Roll out and create your pizza and enjoy. You can roll it straight away but it tends to spring back because the gluten has tightened. So I tend to leave it covered for about 10-20 minutes as it makes it easier to roll out..

Use it right away or put it into a greased bowl, cover with plastic (give it room to expand) and keep refrigerated for up to three days before using. No kneading, no rise time Yes, this is a great pizza dough recipe, and it makes amazing, chewy pizza with a crisp bite, but it's not limited to just pies. With no modification, this can be the heart of crazy good calzones, hot pockets, or cheesy bread. Place the finished dough onto the prepared pizza peel and add the toppings of your choice. Pat the dough into a pizza pan, add on your favorite.

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