NO-YEAST PIZZA DOUGH
In desperate times, you need to take desperate measures. Nothing can beat a delicious, crispy, light and chewy traditional pizza crust made from yeast. But, right now, we have to do what we can, and yeast is difficult to find. I don’t know if you are as stubborn as I am, but I won’t give up my favorite pizza because I can not find yeast in the grocery store. I am making this quick and easy No-Yeast Pizza Dough to get my pizza fixed. Scroll down to get an idea of if this type of dough is right for you!
What is YEAST PIZZA DOUGH LIKE?!
It is important to know that no-yeast pizza dough does not look exactly like traditional yeast pizza dough. The no-yeast pizza dough doesn’t require a lot more kneading or rising. It has a softer, fluffier texture and is less chewy. It doesn’t get too crispy, has no delicate bubbles around the edges and isn’t very brown. It reminds me of the original Dominos crust before they changed their recipe. If you like either of these crusts, this one might be a good fit for you!
HOW DOES NO YEAST PIZZA DOUGH RISE
This pizza dough rises from gas bubbles made by baking powder instead of gas bubbles created by live yeast. Baking powder needs both water and heat to react so this dough won’t rise when it is at room temperature. This is one of the many great advantages of no-yeast pizza dough: it doesn’t need to wait for its rise. It springs to life once it’s in the hot oven.
SHOULD I HAND STRETCH or ROLL OUT MY DOUGH?
Although it is easier than most pizza doughs to use a rolling pin, it will result in a more dense, flatter crust. You can get a slightly airier crust if you stretch the dough gently by hand. You can choose what you prefer!
What kind of pan should I use?
Because convenience was more important than texture, I baked the pizza below in a parchment-lined sheet pan. The parchment-lined sheet pan makes it easier to clean and creates a softer crust. You’ll get a crispy bottom crust if you use a preheated pizza stone or perforated pizza pan. However, it’s important to keep the dough from sticking to the pan.
NO-YEAST PIZZA DOUGH
This easy, no-yeast pizza dough takes only 15 minutes and can be substituted for the classic with limited ingredients.
Prep time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
- 2 cups all-purpose flour ($0.61)
- 1 Tbsp baking flour ($0.12).
- 3/4 tsp salt ($0.03)
- 1 Tbsp olive oil ($0.16)
- 1 cup of water (0.00)
- Preheat the oven to 425oF Mix the flour, baking powder, salt, and milk in a large bowl.
- Mix the olive oil and water, then add them to the bowl and the dry ingredients. Mix until the dough is shaggy and no dry flour is left on the bottom. Add a little water (1 Tbsp) to the bowl if the dough is not coming together or there is dry flour. Continue stirring until the dough comes together.
- Place the dough on a lightly floured surface. Knead the dough for a few seconds until it feels smooth and elastic. Allow the dough to rest for 5 minutes to allow the gluten to relax.
- You can roll out the dough into any shape you like, but not less than 1/4-inch thick.
- Spread the dough onto a parchment- or cornmeal- or flour-covered pan. Then, top the pizza with your favorite toppings and sauce. Bake, the pizza for 15 minutes or until the cheese has melted and is lightly browned. Slice the pizza and serve immediately
*Price and nutritional data for pizza Only crust.
Serving: 0.25 pizza Calories: 252.2 kcal Carbohydrates: 46 g Protein: 6 g Fat: 3.5 g Sodium: 652.5 mg Fiber: 1 g