This recipe doesn't have any salt....so, I was a bit worried about the taste. The result?
Surprisingly, the taste of the pizza crust was good. My husband didn't notice anything out of the normal, and loved it.
I think pizza sauce and topping give a lot of flavor. Usually when I bake bread with my sourdough starter and forget to add salt, the result is a tasteless bread, even if it's eaten with butter and jam or cheese, it's just terrible. But this pizza dough without salt has some sort of magic, where the crust blends with the other flavors really well.
I might add 1/2-1 teaspoon of salt, but it's up to you, if you want to try it Fiona's way.
This pizza dough is enough for one 10-12 inch size pizza.
Ingredients
175g all purpose flour
1 tbsp olive oil
2.5g yeast
100 ml warm water
To make pizza
Dissolve yeast in warm water, in a large bowl. Let it sit for 5 minutes or until foamy.
Add flour and oil (and the salt if you choose to use any)
Knead the dough with your hands just enough to combine everything, about 3 minutes. Let the dough rest for 15 minutes.
Grease a large bowl. Knead the dough for another a few minutes, put it back in the bowl and cover with tightly with plastic. Let the dough rise in a warm place for about one hour or until the dough has doubled in size.
To make pizza
Preheat oven to 500 F/260 C.
Put the dough on a lightly floured surface and use your hands or a rolling pin to make a 10-12 inch circle.
Top with your favorite pizza sauce, pesto and toppings. Bake 15 minutes
Comments