Express Liquid Pizza Dough – Ready in 2 Minutes

Steps

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1. 1
   Mix 250 g of flour with 4 g of salt in a bowl. Create a well in the center of the flour.
   ≈0:09
2. 2
   Dissolve 4 g of dry yeast in 250 ml of warm water and stir well. Let sit for 5 minutes to activate the yeast.
   ≈0:17
3. 3
   Pour the yeast mixture into the flour well, add 2 tablespoons of olive oil, and whisk until the batter is smooth and homogeneous.
   ≈0:28
4. 4
   Pour the liquid dough into a baking pan. Choose an appropriately sized pan so the dough spreads evenly without being too thick. Let rest for 5 minutes.
   ≈1:01
5. 5
   While the dough rests, prepare the toppings: slice the red bell pepper into strips and slice the mushrooms.
   ≈1:14
6. 6
   Heat olive oil in a skillet, add the bell pepper strips and minced garlic, and sauté over medium heat for 5 minutes.
   ≈1:22
7. 7
   Once the dough has rested, transfer to a 200°C oven and bake for 5 minutes to dry out the surface before topping.
   ≈1:38
8. 8
   Add 300 g of ground chicken to the skillet, season with salt, pepper, and herbes de Provence, and cook until the chicken is cooked through.
   ≈1:54
9. 9
   Add the mushroom slices 5 minutes before the chicken is done and continue cooking until the chicken is fully cooked.
   ≈2:29
10. 10
    Remove the dough from the oven. Spread tomato sauce evenly over the surface, leaving the edges clear.
    ≈3:00
11. 11
    Distribute the cooked chicken and vegetable mixture evenly over the tomato sauce.
    ≈3:06
12. 12
    Cover the entire pizza with grated cheese. Bake in a 200°C oven for 25 minutes until the cheese is melted and golden.
    ≈3:15