Pro Tip: If you prefer a chewy crust, let the rolled-out dough rest for 15 minutes before adding toppings.
This dough is perfect for when you’re short on time but still want homemade pizza.
You can freeze any unused dough for later use. Just be sure to thaw it well before you need it.
No need to let the dough rise, making it a quick option for busy days.
Adjust water or flour as needed to achieve a smooth dough consistency.
Allow the dough to rest to relax the gluten.
If no pasta machine is available, roll out the dough with a rolling pin, but expect more effort and time.
Alternatively, use a food processor to make the dough for quicker preparation.
Prep Time: 1 hour 20 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 40 minutes
Kcal: 180 kcal per serving | Servings: 4 servings
Tzatziki trek water as dit lank staan. Plaas die komkommer in ‘n vergiettes, sprinkel bietjie sout oor en laat staan sodat die vloeistof kan dreineer. Druk droog en meng dan met die jogurt, suurlemoen, knoffel en dille.
Die komkommer kan ook gerasper word en as meeste water gedreineer het, druk jy dit goed met jou hande bymekaar om so laaste bietjie water uit te pers.
Tzatziki will absorb water if left for a long time. Place the cucumber in a colander, sprinkle some salt over it and let it stand so that the liquid can drain. Squeeze dry and then mix with the yogurt, lemon, garlic and dill.
The cucumber can also be grated and when most of the water has drained, you squeeze it well with your hands to squeeze out the last bit of water.
Prep Time: 15 minutes | Rise Time: 1-2 hours | Total Time: 1 hour 30 minutes – 2 hours 15 minutes
Servings: Makes enough dough for 2 medium pizzas or 1 large pizza