Just perfect timing it was as I was always looking for a new pizza dough recipe to finish off the salami and cheeses I had.
Findings: I used Greek Yoghurt so my dough wasn't so wet. It takes approx 10 mins to get a smooth dough by kneading on a mixer. It is relatively easy to handle as it doesn't shrink back after rolling, thus you are able to shape.
I divide the dough into 4 portions and yield 4 6" pizza. It could be that I rolled too thinly thus I didn't get that fluffy texture but the outer crust is indeed crispy.
My family didn't think this was the best pizza dough but I think it is good enough to satisfy an immediate craving.
Always I baked this in an air fryer at 180
°C at 12 - 15 mins.Recipe source: Instagram – sherynntay and Nasi Lemak Lover
What you need:yield 4 6" round
300g self raising flour 250g Greek or natural yoghurt extra flour, polenta or corn meal for dusting the board
Method:
In a mixer (the dough is sticky hence advise to use mixer or bread machine), combine the flour and yoghurt and bring together to form a dough (about 10mins).
Turn onto a floured surface, lightly dust flour on the dough, divide the dough into portions, shape into round pizza.
Place on a lined baking pan, add toppings as desired, bake at 200°C for 15mins.
I am getting excited each day as the high of counting down to the last day of PSLE is getting nearer and nearer. Are you?Cheers!
