Quick and Fluffy No-Yeast Milk Pizza

Airy, fluffy, very tasty! For the whole family. Pizza without yeast with milk in the oven is made quickly and eaten instantly! The taste of the dough is not inferior to yeast dough, but it is much easier to prepare — even a beginner can handle it. The filling can be varied to suit your taste.
cook time: 1h 10 min
Elijah Stroud
Quick and Fluffy No-Yeast Milk Pizza

Nutrition Facts (per serving)

216
Calories
7g
Fat
25g
Carbs
9g
Protein

Ingredients (8 portions)

For dough:

Wheat flour 750 g
Milk 2 cup
Chicken eggs 2 pc
Soda 0.5 tsp
Salt 0.5 tsp

For filling:

Hard cheese 200 g
Sausage 200 g
Tomatoes 2 pc
Ketchup 4 tbsp
Garlic 2 clove
Bulb onions 2 pc
Chanterelles 100 g

Recipe instructions

Step 1

Step 1
How to make pizza from milk dough without yeast? Prepare all the necessary ingredients. Use premium flour. Large eggs are suitable. Remove milk and eggs from the refrigerator an hour before cooking. For the dough to turn out well, they must be at room temperature. Choose tasty cheese that melts well. Sausage — the one you like best.

Step 2

Step 2
From the specified amount of products, two 30 cm pizzas are obtained. I will make one with a large tomato, and for the second I took 2 small ones. Start making pizza with dough. Wash the eggs with soap and dry with a towel or napkin. Take a deep bowl in which it will be convenient to beat eggs and mix liquid ingredients. Whisk it with salt. There is no need to whip until foam appears. Adding salt improves the taste and simplifies the whipping process.

Step 3

Step 3
Add milk, add baking soda and mix well until the baking soda dissolves.

Step 4

Step 4
To knead the dough, take a deep bowl in which it will be convenient to mix dry and liquid ingredients. Sift half the flour into it. It must be sifted to remove small debris and saturate the dough with oxygen so that it is airy. Make a well in the middle of the flour and pour the liquid component of the dough into it. Be sure to add the liquid component to the dry component, and not vice versa. This way the dough will be the most successful.

Step 5

Step 5
Since the properties of flour of the same type, but from different manufacturers, may differ, to obtain the desired consistency, add the remaining flour in small portions.

Step 6

Step 6
When it becomes difficult to knead with a spoon, start doing it with your hands. Knead the dough thoroughly. It should be slightly elastic, but tender and not stick to your hands. Do not make the dough too stiff so that it becomes rubbery. Cover the dough with a towel or cling film to prevent it from drying out or chapping. Leave it to sit so that the gluten dissolves well and makes it easier to work with.

Step 7

Step 7
Prepare the filling. Peel the onion, wash it and cut it into half rings. If you donʼt like large pieces of onion on pizza, chop it into small cubes.

Step 8

Step 8
Remove the sausage from packaging and cut into thin slices.

Step 9

Step 9
Rinse the tomatoes and garlic, remove the stems and dry with a towel. Cut the tomatoes into circles. Chop the garlic with a garlic press or grate it on a fine grater.

Step 10

Step 10
Grate the cheese on a coarse grater.

Step 11

Step 11
Divide the dough into 2 equal parts. Form one part into a ball. Knead the dough with your hands or roll it out with a rolling pin into a round layer with a diameter of about 30 cm. Transfer to a baking sheet sprinkled with flour. Apply ketchup and spread garlic evenly over the surface.

Step 12

Step 12
Spread the chopped onion evenly. Add garlic and onion in the first layer. This way they will cook faster and will not dry out.

Step 13

Step 13
Then sprinkle everything with grated cheese, you can leave a little on the top of the pizza. Arrange the sausage and tomatoes. Complete the filling with mushrooms. If you left the cheese, sprinkle it on the pizza. Bake for about 20-25 minutes on the middle shelf of an oven preheated to 200 degrees on the “top-bottom” setting. Time and temperature are approximate — use your oven as a guide. With the second pizza, repeat steps 11-13. Bon appetit!

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