Pizza in a slow cooker - 4 cooking recipes

To prepare pizza in a multicooker, you will need a device with a standard “Baking” function. It is with its help that this famous Italian dish will be baked. You can use absolutely any recipe for it. That is, it is not necessary to take it specifically for a multicooker. The dough may include yeast, kefir, and milk. It can be lean or rich, your choice.

There are special recipes for quick pizza for a slow cooker. This means that the dough for them is kneaded and baked immediately. An example of one of these: egg, flour, kefir, salt. Everything is mixed into a homogeneous mass. Afterwards, the dough is laid out on the bottom of the multicooker bowl, previously greased with oil. The surface is smeared with tomato sauce and covered with filling. For the filling you can take any products: vegetables, meat, mushrooms, sausage, fruits, cheese, herbs.

What is the main difference between pizza in a slow cooker and pizza in the oven? The first one always remains juicy and soft. It cannot be over-dried or under-baked. Everything: both the dough and the filling - is baked evenly and does not remain raw. In this case, the thickness of the baked goods practically does not matter: it can be very thin, literally 5-7 mm, or thick, “American”, about one and a half to two centimeters.

For the first acquaintance with this dish, it is recommended to opt for the classic composition of ingredients for the base: flour, olive oil, yeast, water, salt. It is important to make sure that the yeast is active, alive, and functioning. To do this you need to prepare a dough. And if a cap of foam forms on it fairly quickly, then the yeast is good. In general, half the success of any pizza is a good dough.

It is worth keeping in mind that the power of the multicooker directly affects the cooking time. Recipes do not always indicate the model of the equipment. If it is not too old, but not very new, 20-25 minutes in the “Baking” mode with the lid closed will be enough.