No Yeast Pizza Crust Recipes

Steps:

• Position an oven rack about 8 inches from the broiler element and preheat the broiler.
• Combine the flour, cornmeal, baking powder, sugar, salt and baking soda in a food processor and pulse to combine. With the motor running, add 1/2 cup water and process, scraping down the sides as needed, until the flour is incorporated and the dough comes together to form a ball that is still slightly sticky.
• Lightly flour a work surface and your hands. Form the dough into a neat ball between your hands and put on the work surface. Sprinkle with flour and roll into a 10-inch circle.
• Spread the olive oil in a 12-inch cast-iron skillet to cover the bottom. Put the dough in the skillet and flip so both sides are coated in oil. Top with the desired toppings.
• Put the skillet over high heat and cook for 5 minutes, then transfer to the boiler and cook until the cheese is melted and golden, about 4 minutes.

Steps:

• Preheat your oven to 400'F.
• Place the flour, baking powder and the salt into a bowl. Make a well in the center and add the water and oil.
• Combine by gradually incorporating the flour into the olive oil and water. You may want to add a little more water if necessary.
• Transfer the dough to a floured board and knead it at least for 5-7 minutes.
• Let the dough rest in an air tight plastic bag while you prepare the toppings for your pizza.
• Once the toppings are made, set them aside and take the dough out of the plastic bag.
• Put a tiny bit of oil in the center of your pizza pan and with your hands and finger tips spread the dough to cover the pan. I use a 12 inch pizza pan. You could probably stretch it to 15 inches, but it would be a thinner crust.
• Place your pizza sauce on the dough and then cover with your favorite toppings.
• Pop it into the preheated oven. Check it after about 20 minutes to see how the crust is browning. Some ovens are hotter then others, so this is a good habit to get into.
• Bon Appetit!
• P.S.: If you change the ingredients in this recipe I can't guarantee it's going to turn out the way mine did. But, hey, experiment with it. Thanks for choosing my recipe!

Steps:

• Mix flour, baking powder, and salt together in a bowl; stir in milk and olive oil until a soft dough forms. Turn dough onto a lightly floured surface and knead 10 times. Shape dough into a ball. Cover dough with an inverted bowl and let sit for 10 minutes.
• Roll dough into a 12-inch circle on a baking sheet.

Steps:

• Heat the oven to 200C/180C fan/gas 6.
• Mix together 350g flour, 2 ¾ tsp baking powder and 1 tsp salt in a small bowl, add 1 tbsp oil and 170ml water then stir until it forms a ball. If stiff, add more water, it should be soft but not sticky.
• Knead on a floured surface for 3-4 mins. Roll into 2 balls, then flatten out.
• Add toppings and bake each on a baking sheet for 15 mins.

Steps:

• Heat oven to 400°F
• In medium bowl, mix flour, baking powder and salt. Stir in milk and oil until soft dough forms. If dough is dry, stir in 1 to 2 tablespoons additional liquid.
• On lightly floured surface, knead dough 10 times. Shape dough into ball. Cover with bowl; let stand 10 minutes.
• Place dough on ungreased cookie sheet; flatten slightly. Roll out to 12-inch round pizza pan. Poke holes in the dough with a fork.
• Bake 8 minutes at 400°F, then put on the toppings and bake for another 20-25 minutes until they are cooked.

Steps:

• Preheat oven to 450 Fahrenheit.
• Mix the dry ingredients together in a large bowl. Add the oil and enough water to combine everything. Stir first than mix by hand if necessary, it doesn't have to be perfect.
• The less mixing the better, you don't want to work the gluten in the flour or it will be hard to shape the dough.
• I use a cookie sheet with edges but any pan will do. I also use parchment paper to line the pan, but flour or cornmeal work also. By flattening the dough on the parchment lined cookie sheet I don't have to add extra flour or try to move the crust.
• Flatten dough to desired shape, working from the middle out. I use a rectangular shape to fill a small cookie sheet or jelly roll pan. Press with fingers or knuckles to move the dough outward, if it gets to thin or tears just push some dough back to fill the area.
• Add sauce then toppings, leaving some room around the edge for a crust. Bake for 10-12 minutes.
• What Other Variations Can I Try?.
• Add more herbs to the crust.
• Use different flours, half white half wheat is a favorite at my house.
• Use a variety of toppings.
• How Can I Make This Healthier?.
• Use wheat flour, it is much more nutritious than white all purpose. Half white, half wheat is a great way to start.
• Add more veggies to the sauce and toppings.
• Consider a low fat cheese.
• How to Freeze.
• I highly recommend shaping this no yeast pizza dough before freezing. That way you don't have to let it thaw. A jelly roll pan with it's high sides is perfect because the topping won't spill into your oven. Cover it in tin foil for freezer storage.
• Also since a piece of dough the size of a cookie sheet is a bit bulky in the freezer sometimes I freeze the dough in individual portions. Six to eight inch round pieces, you can get four to six pieces out of one recipe depending how flat you like your crust.
• Wrap well. I slip plastic wrap between the pieces to keep them from freezing to each other and put them all in a plastic freezer bag. Store for up to 3 months. For longer storage wrap separately and seal well. Label with the date.
• Add toppings before or after freezing.
• Baked pizza can also be frozen, thaw it in the microwave for a fast snack.
• How to Thaw.
• Thawing this no yeast pizza dough is optional, it can be cooked from frozen. I usually pull it from the freezer as I turn on the oven to preheat to 450 Fahrenheit. In the 10 minutes it takes the oven to warm up the double is mostly thawed.
• Bake pizza for 10-12 minutes at 450 Fahrenheit, with a larger or thicker crust you might want to let it cook a few minutes more. Make sure to dust the pan with cornmeal or line with parchment so the crust does not stick.

Steps:

• Heat oven to 425°F.
• Measure ingredients (except 2nd amount of salad oil) into a bowl.
• Stir vigorously until mixture leaves the side of the bowl.
• Gather dough together and press into a ball.
• Knead dough in bowl 10 times to make smooth then divide dough in half.
• On lightly floured surface roll each half into a 13-inch circle.
• Place on pizza pan.
• Turn up edges 1/2 inch and pinch.
• Brush circles with remaining 2T of salad oil.
• Add toppings and bake for 20-25 minutes or until it looks done.

Steps:

• Preheat the oven 425 degrees F.
• Combine all ingredients and knead ten times.
• Let stand for ten minutes.
• Put dough on a cookie sheet and roll or press out.
• Top with toppings (my favorite--cheese and large slices of fresh Roma tomato).
• Bake 20-25 minutes or until edges are golden.