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Tawa Pizza Without Oven Without Yeast

Making a pizza without oven, on a tawa or pan is quick and simple. Though it can be made with yeast dough, tawa pizza turns out best when made with dough that has no yeast in it. The flavor of yeast dough baked in a oven is good rather than the one cooked on stove top preparations.

This no yeast tawa pizza recipe may be useful to those who do not have a oven or do not prefer to eat foods made with yeast either because they are sensitive to yeast or allergic or want to just avoid yeast to prevent health conditions.

I get lot of requests from readers to share healthy recipes that I try for my kids. Though sharing every recipe I make for them is not possible, thought of sharing a few that I am sure will be loved by your kids’ too. This tawa pizza recipe is healthy if made using whole grain flour (atta) and cheese without any additives.

For this recipe I have made the pizza dough using yogurt and soda. No yeast pizza dough can also be made using egg and no yogurt or soda is used in such recipe. I will share it sometime soon. This recipe yields a pizza with good crust and soft inside without being hard.

Using this recipe you will be able to make 3 thin crust personal pan pizzas of 6 inches. You can also make one thick pizza of 9 inches or 2 – 9 inch thin crust pizzas. You can also make chicken pizza or egg on pizza recipes using this dough.

If you have a pizza sauce handy then just skip making that here. But be sure to use a good sauce since it is the main contributor to the taste of pizza. You can watch the video for clear instructions.

Mix and make a soft non sticky dough. Knead it well for about 5 to 6 minutes until the dough turns very soft. Add few drops of oil and smear well. Cover with a moist cloth and set aside for 1 hour.

Meanwhile make pizza sauce. You can skip making this and use ready pizza sauce. Heat oil in a pan and saute garlic. Add chilli flakes. If you do not have the flakes, pulse a few red chilies in the blender.

Divide the dough to 2 to 3 parts. Lightly flour the rolling area and flatten a ball. Roll to a chapati that is slightly thicker.Heat the tawa. When it turns very hot, transfer the roti. Keep the flame on medium heat. Press down with a spatula and cook until the base puffs up lightly and cooks completely with brown spots.

This pizza sauce is incredibly easy to make, tastes delicious & is flavor-packed. Made with fresh tomatoes, garlic and herbs, this has the rich & deep flavors of a classic pizza sauce & is naturally gluten-free and vegan. The road to fresh, delicious, homemade pizza starts with a really great sauce. With the right ingredients and techniques you can create a dish that is both delicious and satisfying. Moreover, you can feel really good about making it yourself.

Homemade pizza is greater than the sum of its parts. It is so much more than just the crust, sauce, and toppings. Pizza lovers will agree that something quite amazing happens when these components come together in a perfectly baked pie, as the cheese mingles with the toppings and the sauce bakes into the crust.When taking these things into consideration, pizza sauce is a key component that adds sweetness, acidity, moisture and flavor to your pizza and for that reason, it is important to use a pizza sauce that can deliver.

Of course, there are so many options ranging from store-bought varieties to homemade versions. For those times when you are perhaps in a hurry and need convenience, a jar of store-bought pizza sauce may suit your needs.

The outcome will be dependent on the quality, thickness, and flavor of that sauce. Sometimes, those sauces may be good enough, but what they lack is freshness, taste & best flavors.For that, a homemade sauce is the way to go. When time and ingredients allow, a homemade sauce can give you the best flavor, but beyond that, it is about designing a sauce that suits your taste.

When making a fresh sauce, tomatoes can be prepared by removing the skins and seeds. This is a worthwhile step and is as simple as scoring the skins with a sharp knife and plunging them into a pot of boiling water for just a few seconds. A dip into an ice bath to cool them will help the skins slip off quite easily.

Next, cutting them in half will expose the seeds which are easily moved with a gentle squeeze to yield just the flesh which is what you are after. From there, you are all set to move forward with the process of preparing your sauce.

Alternately, a quicker fresh version is viable that involves pureeing fresh whole tomatoes. This method bypasses the peeling and seeding. By simply pureeing the tomatoes in a blender or food processor, you begin with a sauce that can be then cooked for a thicker consistency, depending on your desired outcome.

The benefit here is the fresh flavor of the tomatoes with greater ease and speed than the blanching method. This recipe uses this easier method.

Give a good mix and continue to simmer until pizza sauce cooks down to a thick yet spreading consistency. This takes another 5 minutes. Turn off the stove. Taste test and add more salt if required.

Having great ingredients is key so starting a pizza sauce with fresh, ripe tomatoes will always be optimal. If possible, it is best to work with tomatoes at the height of their season when they taste the best. The best tomatoes for making a pizza sauce are plum or roma tomatoes which have less water and therefore, yield a thicker sauce.

This does not mean that other tomatoes won’t work, however. Other garden varieties like beefsteak tomatoes can bring a great deal of flavor to the table, though you should be prepared to cook this type of sauce down a bit to get a sauce that is thick enough to stand up to your pizza.

One rule of thumb when creating your pizza sauce is that you should always use the best ingredients available to you. With that in mind, there are times when fresh tomatoes are not at their peak.At times like that it may be in your best interest to use canned, whole tomatoes in place of fresh. Because canned tomatoes are picked and processed when tomatoes are ripe, you can count on consistency and flavor.

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