Pizza dough without yeast

Pizza dough without yeast

Total: 1 hr 10 Min. | Active: 20 Min.
Nutritional value / person: 915 kcal
, Fat: 27 g
, Carbohydrate: 128 g
, Protein: 36 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


350 g white flour
1 tsp salt
2 tsp baking powder
1 ¾ dl water
1 tbsp olive oil


1 ½ dl puréed tomatoes
1 tbsp olive oil
1 garlic clove, squeezed
2 sprigs basil, finely chopped
salt and pepper to taste
150 g mozzarella, torn into pieces

To bake

30 g rocket
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How it's done

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Mix the flour, salt and baking powder in a bowl. Pour in the water and oil, knead to form a soft, smooth dough. Cover the dough and leave to rest for approx. 30 mins. at room temperature.


Stretch the dough by hand into a thin circle, place on a baking tray lined with baking paper. Combine the passata, oil, garlic and basil, season. Spread the sauce over the dough, leaving a border of approx. 1.5 cm all the way around. Top with the mozzarella.

To bake

Approx. 20 mins. on the bottom shelf of an oven preheated to 240°C. Remove, top with the rocket.

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