Cooking process
The fresh dough for pizza on the marinade is not classic, of course … But for pizza it’s not just for me, but I really liked it! Enough lavish and porous, well rolled into a thin workpiece, has a pleasant taste due to the spices with which pickled cucumbers.
So if you plan to add pickled cucumbers or tomatoes to the pizza, then boldly prepare the dough for marinade from them. For example, simple with smoked sausage and cheese. I got accustomed to a well-melting and affordable suluguni, but take specially designed mozzarella for pizza or any kind of variety that you like or have on hand in stock.
I think, to test cabbage marinade for making a dough, I am sure that it also fits.
Since the dough will need to be used immediately after mixing, the first step is to prepare all the ingredients for the filling. Cut the sausage, cucumbers, chop the onion and chop the cheese.
For the dough, first mix the marinade with vegetable oil.
Then add flour with soda.
Stir the ingredients so that they grip together.
Then quickly knead the elastic dough. You may need to add a little more flour, because different manufacturers have different properties.
The fresh dough for pizza is ready, immediately start from it to cook pizza.
Two small pizzas were prepared from this amount. The dough should be rolled into a round billet, greased with ketchup, lay evenly onions, cucumbers and sausage.
After about ten minutes in the oven at 200-220 degrees, sprinkle the pizza with cheese and return it back to the oven until the cheese melts and browns.
Pizza from the dough on the marinade is ready.
From the second half of the fresh pizza dough you can cook the same or with another stuffing.
Have a nice experiment!
Fresh pizza dough
The recipe for a batterless pizza dough for marinade and pizza with sausage and marinated cucumbers from this dough.
Ingredients
Flour – about 1.5 glasses
Marinade – 0,5 cups
Vegetable oil – 2 tbsp.
Soda – on the tip of the knife
For a 1 pizza filling:
Sausage s / c – 10 slices
Suluguni cheese – up to 50 g
Onion – 1/4 of a head
Pickled cucumber – 0,5-1 pcs.
Ketchup – up to 1 tbsp.
Cooking process
The fresh dough for pizza on the marinade is not classic, of course … But for pizza it’s not just for me, but I really liked it! Enough lavish and porous, well rolled into a thin workpiece, has a pleasant taste due to the spices with which pickled cucumbers.
So if you plan to add pickled cucumbers or tomatoes to the pizza, then boldly prepare the dough for marinade from them. For example, simple with smoked sausage and cheese. I got accustomed to a well-melting and affordable suluguni, but take specially designed mozzarella for pizza or any kind of variety that you like or have on hand in stock.
I think, to test cabbage marinade for making a dough, I am sure that it also fits.
Since the dough will need to be used immediately after mixing, the first step is to prepare all the ingredients for the filling. Cut the sausage, cucumbers, chop the onion and chop the cheese.
For the dough, first mix the marinade with vegetable oil.
Then add flour with soda.
Stir the ingredients so that they grip together.
Then quickly knead the elastic dough. You may need to add a little more flour, because different manufacturers have different properties.
The fresh dough for pizza is ready, immediately start from it to cook pizza.
Two small pizzas were prepared from this amount. The dough should be rolled into a round billet, greased with ketchup, lay evenly onions, cucumbers and sausage.
After about ten minutes in the oven at 200-220 degrees, sprinkle the pizza with cheese and return it back to the oven until the cheese melts and browns.
Pizza from the dough on the marinade is ready.
From the second half of the fresh pizza dough you can cook the same or with another stuffing.
Have a nice experiment!