- Dish type
- Main course
- Pizza dough
You can make a quick and easy pizza using quark. If you cannot find German quark, you can substitute it with Greek yoghurt.
6 people made this
IngredientsMakes: 1 pizza base
- 150g 0% quark or Greek yoghurt
- 6 tablespoons rapeseed or vegetable oil
- 6 tablespoons milk
- 300g plain flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- topping of your choice
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Preheat oven to 200 C / Gas 6. Grease your baking tray or line with baking parchment.
- Combine all ingredients in a bowl and knead into a smooth dough. If it's dry and crumbly, add more milk, 1 teaspoon at a time.
- Sprinkle work surface with flour and roll out dough to fit your baking tray.
- Lay the dough on the baking tray and add toppings of your taste.
- Bake in the preheated oven until the crust is golden brown and crispy, about 20 minutes.
Reviews & ratingsAverage global rating:(4)
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Low-Calorie Cauliflower Crust Pizza (Gluten Free)
|Prep time||15 minutes|
|Cook time||30 minutes|
|Total time||45 minutes|
|Dietary||Gluten Free, Vegetarian|
|Meal type||Lunch, Main Dish, Snack, Starter|
|Misc||Child Friendly, Pre-preparable, Serve Hot|
|By author||Karen S Burns-Booth|
Eat Well For Less: Pizza base recipe and coking guidelines!
Eat Well For Less has returned to the BBC in the nick of time, offering those of us who indulged a tad too heavily over the Christmas period the perfect chance to hit the kitchen with a wealth of healthy recipes.
Episode 6 of series 6 aired on Wednesday, January 8th, and saw the health-food gurus take 28-year-old dad James, a plumbing merchant, and 23-year-old Rianna under their wings.
Fans were left in shock as Rianna went about spending the entire episode trying foods for the first time. But this wasn’t in the form of exotic dishes involving couscous and quinoa, Rianna had literally never tried foods such as carrots, mozzarella and honey before!
The meal that blew the family away, however, was the quick and easy pizza base recipe, which Rianna put together herself and delighted daughters Penelope and Tallulah-Belle at dinner time.
Screenshot: Eat Well For Less pizza base
Mini pizza dough base recipe – episode 6!
For the pizza base, you’re going to need a handful of simple ingredients that you can find from any supermarket.
Forget the frozen aisle and make your own:
- 300 grams of self-raising flour
- 180 grams of plain yoghurt
- 4 & 1/2 teaspoons of olive oil
How to make the pizza dough
- Add the flour to a mixing bowl and make a ‘well’
- Dollop all of the yoghurt into the well in the middle of your bowl
- Mix together with olive oil until it creates a soft dough
- Once mixed, divide into four blobs and flatten onto a baking tray
Margharetti Pizza topping and cooking guide
Blend all of the ingredients together quickly in a blender and spread onto the now-flattened pizza dough bases.
MasterChef 2021 | Trailer - BBC Trailers
Finally, add toppings of your choice, such as cheese, peppers and mushrooms, ham, onion, and place in the oven at 180° for 15 minutes.
By making their own pizzas instead of ordering takeaway form places such as Dominoes and Pizza Hut, the Eat Well for Less experts say that you can save up to £3 per meal.
Make the Filling
Beat the egg whites until stiff. Set aside.
In a large bowl, mix the quark with 1 cup sugar until smooth.
Add the oil and 3 egg yolks and mix thoroughly. Add vanilla or vanilla bean seeds if using and the milk. Beat until evenly distributed. Add the cornstarch, milk, yogurt and cream cheese. Beat until just combined. Fold in reserved egg whites until just combined. Pour the filling into the crust.
Bake on the second rack from the bottom for 50 to 60 minutes. Do not open the oven door until the last 10 minutes. The cake will rise and become resistant to the touch. Don't be disappointed when this cake falls a bit when it cools—it's supposed to.
When the cake is done, turn off the oven, open the oven door and allow the cake to come to room temperature in the oven.
What is quark?
Quark is a fresh dairy product, and it’s officially classed as a cheese.
It has a similar texture and appearance to a thick natural yoghurt, which makes it a popular slimming friendly substitute in recipes that call for yoghurt or cream.
It’s made in a similar way to cheese, by adding lactic acid to milk. This kickstarts a process known as ‘acidification’, which causes the whey to split from the curds. The curds are then drained, and that produced the quark.
Most of the quark that you’ll find in UK supermarkets is made using semi skimmed milk, which results in a low fat content.
In most cases, there’ll also be no sugar or salt added during production, so it’s often considered to be a much healthier option compared to many cheeses.
Though it’s not particularly well known here in the UK (outside of slimming groups, obviously), it’s actually really popular in many areas of Europe, and is used as a component in tons of different recipes.
- 2 ¼ pounds quark cheese
- ⅔ cup all-purpose flour, sifted
- ¼ cup white sugar
- ¼ cup raisins, or to taste (Optional)
- 2 eggs
- ½ teaspoon baking soda
- ¼ teaspoon vanilla extract
- 2 pinches salt
- ¼ cup all-purpose flour, or as needed
- ¼ cup vegetable oil, or as needed
Strain or process quark cheese through a sieve or meat grinder to achieve a powdery consistency. Mix quark cheese, 2/3 cup flour, sugar, raisins, eggs, baking soda, vanilla extract, and salt together in a bowl until batter is well mixed.
Pour 1/4 cup flour into a small bowl.
Roll batter, about 2 tablespoons per serving, into a ball and roll in flour until coated. Flatten each ball into a 2-inch patty, squaring off the edges.
Heat about 1 1/2 tablespoons oil in a skillet over medium-low heat. Fry patties, working in batches, in the hot oil until dark brown and a shell has formed, 3 to 4 minutes per side. Transfer to a paper towel-lined plate. Repeat with remaining oil and patties.
Knead, Roll & Stretch: How to Make Pizza Dough
If you refer to any traditional Italian cookbook you'll find them recommending Italian pizza flour marked with the initials 'OO' and sometimes a bit of all-purpose flour along with that. Besides this, you'll also find the use of strong white flour, plain flour and baking flour. Strong flour is made from hard varieties of wheat and has a high protein and gluten content, which is what you need for charming bakery products with a firm, crumb structure.
Heston Blumenthal uses 100% pizza flour for his pizza and lets it ferment overnight so that it delivers really flavourful dough. You can use one or maybe two types of flour in the recipe. Blumenthal also uses malt syrup along with sugar to his dough which helps lend a certain sweetness to the taste. Chef Ravindra Choudhary from FIO Cookhouse and Bar says "We use an imported strong pizza flour with dry yeast, sugar, salt, olive oil, water and a bread improving agent."
Jamie Oliver also uses strong white flour or the 'OO' variety but sprinkles the tray with semolina to give the crust a crumbly finish and a nice golden-brown colour. These flour varieties, though highly recommended might be a bit difficult to find in India. We're used to working with all-purpose flour (maida) and whole wheat flour while jowar, ragi and buckwheat flour make an occasional appearance (these are all gluten free). Laura, food blogger at onedishaway shared a really cool recipe for a base made with buckwheat flour and you can find it here. It's a bit dry to be honest, but a fantastic option if you're trying to lose weight or are gluten intolerant.
The Art of Fermentation
Here's where it gets very confusing. Some recipes require as little as 15 minutes of rising time while others go up to even 24 hours. Master chefs will tell you that the longer you let your dough ferment, the more flavourful it'll taste.
Tony Gemignani says in his book The Pizza Bible, "You'll find plenty of recipes which don't require too much kneading or rising time. These are made with a considerable amount of dry yeast and sugar, which is like giving your yeast a double espresso shot. It's a good way to make pizza but the dough won't be nearly as flavourful as it should. I want you to make dough that rises in the refrigerator for at least 24 hours, preferably 48 hours."
It's All About Timing
The most important thing you must do is pre-heat your oven. Make sure it's really hot before you place the pizza dough in there. The exact cook time will depend on the kind and quantity of flour you use and the recipe you follow, but anywhere between 12-18 minutes is considered enough.
Here's a run down of all the recipes I think you should try:
2 cups all-purpose flour (you can use strong white flour or pizza flour if available. Chef Ravindra recommends Aahar maida for a crunchy base)
(Please note: I decided to let the dough rise for longer but if you're in a hurry then let the dough rise for an hour in a cool, dry place.)
Take the flour and add some sugar to it.
Drop the dry yeast in luke warm water and let it rest for 8 to 10 minutes. Add salt to it and stir, watch it foam.
Add some ice-cold water to the flour mix. Add the yeast and mix.
Knead the dough till it's fine and stretchy. Spend about 15 minutes on it.
Cover with a cling film and towel and let it rest in a warm place. After an hour, pop it into the refrigerator for 4 hours.More recipes:
FATHEAD CRUST MINI-CALZONES RECIPE
For the Fathead Pizza Crust
- 3/4 cup Almond Flour
- 1 + 1/2 cup Mozarella Cheese
- 2 tbsp Cream Cheese
- 1 Egg
For the Calzone Mini-Pizzas
- 1 cup Mozzarella Cheese
- 1 cup Ricotta
- 1 cup Sugar Free Tomato Sauce
- 1/2 cup Ham
- Olive Oil
- Kosher Salt
For the Fathead Pizza Crust
For the Calzone Mini-Pizzas
Tried this recipe? Let us know how it was!
Pizza Dough Recipe by Allinson's
Put away the takeaway menus, dial-a-pizza will soon be a thing of the past once you have tried Allinson’s easy pizza dough.
Just six simple steps and your fresh pizza dough can be baking away in the oven with every topping imaginable, so there will be no squabbles over which flavour you pick, only who gets the last slice.
This pizza dough recipe is great for beginners, or mini bakers who want to get stuck in the kitchen. Make homemade pizza dough your new family tradition.
Tips for making the best pizza dough
1. What's the best flour for pizza dough?
We recommend using Allinson's Strong White Bread Flour. Bread flour has higher gluten levels than culinary flours such as plain or self-raising. Very strong bread flour has an even higher gluten level so it's perfect for pizza dough.
2. Is it easy to knead flour dough?
It couldn't be easier, for a little extra helping hand, check out our tutorial demonstrating how to knead pizza dough.
3. Can the dough be made ahead of baking?
Yes! The dough can be made ahead up to 4/5 days and it can sit around while you plan out your toppings. So don't worry if your timings are a little off!