NO YEAST PIZZA DOUGH
Try this easy no yeast recipe for pizza dough using just flour, baking powder, salt and oil. Recipe by Helen Hurrell, mum of BBC Good Food member Eleanor
Provided by Eleanor Hurrell
Categories Dinner, Lunch, Main course
Time 35m
Yield Makes 2 pizzas
Number Of Ingredients 5
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.
Nutrition Facts : Calories 352 calories, Fat 4 grams fat, SaturatedFat 0.6 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 0.5 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 2.04 milligram of sodium
PIZZA DOUGH I
This one is a quick recipe that merely involves mixing a few basic ingredients and patting the dough into the pan. No need to wait for the dough to rise with this approach.
Provided by Gudny Bjorg Kjaerbo
Categories Bread Pizza Dough and Crust Recipes
Time 35m
Yield 15
Number Of Ingredients 6
Steps:
- Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
- Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 20.1 g, Fat 2.1 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 156.2 mg, Sugar 0.9 g
EASY NO RISE PIZZA CRUST
You will not believe how easy and quick this is to make. Just stir ingredients together, let sit for ten minutes, then press into baking pan. Add your favorite toppings and bake. Pizza in no time!
Provided by Marie
Categories Breads
Time 25m
Yield 8 slices
Number Of Ingredients 6
Steps:
- Dissolve yeast in warm water in a medium bowl and add rest of ingredients.
- Beat vigorously 20 strokes and let rest 10 minutes.
- Press dough onto greased 11x17" baking sheet and add topping ingredients of your choice.
- Bake at 425° for 15 to 20 minutes or until done.
Nutrition Facts : Calories 176.9, Fat 3.8, SaturatedFat 0.5, Sodium 292.9, Carbohydrate 30.7, Fiber 1.3, Sugar 0.6, Protein 4.4
QUICK & EASY PIZZA DOUGH
This easy pizza dough comes together in no time and is a "no rise" dough! This basic pizza dough will become a fast family favorite for homemade pizza night!
Provided by Bettie
Categories All Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Prep your oven: Before starting any of your dough or pizza ingredient prep, preheat your oven to the hottest setting. This is 500F for most ovens. Position your oven rack on the lowest position in your oven. Place your baking stone, baking steel, or a sheet pan turned upside down on the lowest rack.
- Combine dough ingredients: Combine all of the ingredients for your pizza dough in a bowl with a spoon or rubber spatula. The ingredients can go in all at once, no need to hydrate your yeast separately. Stir until the ingredients are coming together.
- Knead the dough: If you have a stand mixer, knead the dough with a dough hook attachment at medium/high speed for about 6 minutes. Until the dough is smooth and elastic. If you do not have a stand mixer, knead the dough by hand on a clean work surface for about 8-10 minutes. Until the dough is smooth and elastic.
- Rest the dough: Divide the dough into two equal pieces. Place a piece of plastic wrap or a clean kitchen towel right on top of each piece of dough and let it rest for at least 20 minutes. This will relax the gluten structure and make it easier to stretch out. You can rest the dough for up to 1 hour at room temperature before shaping the dough. It will develop more yeast flavor with a longer resting time.
- Stretch the dough: Using your finger, press down on the dough to press it down into a circular shape. Continue stretching the dough until it is about 10" 0r 12" in width.
- Top the dough: If using a pizza peel, top the peel with a little bit of cornmeal and place your dough on top of it. If you do not have a pizza peel, place the dough onto a piece of parchment paper that has been lightly sprayed with some oil or topped with a bit of cornmeal. OR if you are making a pan pizza, place it into the oiled cast iron skillet. Top your dough with sauce and toppings.
- Bake the Pizza: Carefully transfer the pizza onto the preheated baking stone, baking steel, or sheet pan OR if making a pan pizza, place it over high heat on your stove top for 3 minutes and then transfer it to the oven. Bake for about 10-12 minutes, until the crust is crispy and the toppings are starting to char slightly. All ovens are different so keep a close eye on your pizza
AN EXCELLENT NO YEAST PIZZA DOUGH - QUICK EASY HOMEMADE PIZZA!
Recipe video above. Meet your new best friend - a no yeast pizza dough that makes a quick and easy homemade pizza, fresh out of the oven in 20 minutes flat! This pizza crust without yeast is not just a sad substitute for the real deal made with yeast. It's truly great, yet takes a fraction of the time and effort.
Provided by Nagi
Categories Main
Number Of Ingredients 8
Steps:
- Preheat oven to 250°C / 480°F (230°C fan) (Note 4.) Place shelf in the top quarter of the oven.
- Spray pizza pan or baking tray lightly with oil.
- Prepare pizza sauce and toppings. Keep shredded mozzarella in the fridge (Note 5).
Nutrition Facts : Calories 106 kcal, Carbohydrate 20 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 220 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
NO RISE PIZZA DOUGH
This is realy easy to make up and use for mini personal pizzas. This is a "kid favorite" so every kid has their own toppings.
Provided by Chef Agent of Grace
Categories European
Time 40m
Yield 2 12, 6 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle the yeast over 1/4 cup of water and stir in 1 tbl of the flour. Once it is puffy, stir into the rest of the water and add the olive oil.
- Add 1 1/2 Cup flour, mix well.
- Knead on flour covered board 4-6 minutes, adding more flour if necessary.
- Cover and let rest 10 minutes.
- Divide dough in half to make two 12 inch rounds or use all of it for one deep dish (9x13).
- Top and bake as recommended for your favorite recipe.
Nutrition Facts : Calories 193.6, Fat 5, SaturatedFat 0.7, Sodium 390, Carbohydrate 32.1, Fiber 1.3, Sugar 0.1, Protein 4.6
PIZZA DOUGH
For your next pizza night at home, make Bobby Flay's homemade Pizza Dough recipe from Food Network, and finish it with your favorite toppings.
Provided by Bobby Flay
Time 1h30m
Yield 2 (14-inch) pizza crusts
Number Of Ingredients 6
Steps:
- Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
- Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
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- Heat your oven to 450 degrees. If you've got a pizza stone, be sure to put it in the oven before you turn on the heat.
- In a large bowl, dissolve the yeast and honey in warm (110 degree F) water. Let stand a few minutes, until the yeast becomes frothy.
- Add the flour, olive oil and salt and stir with a wooden spoon (or mix by hand) until a soft dough forms. the dough should be fairly firm. If not, mix in additional flour a tablespoon at a time until it is no longer sticky. If it's too dry, mix in additional water a tablespoon at a time until it forms a good dough.
- Roll the dough into a ball (for a thick crust) or into two separate balls (For thin) or four separate balls (For extra thin pizzas or small individual pizzas.)
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- Preheat oven to 350 degrees. If using a pizza stone, allow it to warm up for at least 40 minutes.
- Combine water, 2 tbsp olive oil, and cane sugar syrup in a small bowl. Add to flour mixture and work the dough into a ball (heads up, the dough will be pretty sticky). Transfer the dough to a lightly oiled bowl and cover with oiled plastic wrap. Stick it in the fridge for 10-15 minutes to help the dough firm up.
- Divide the dough into two sections and roll them into two balls. Re-cover one ball with the oiled plastic wrap. Set the other ball on a lightly floured surface. Flour your hands and rolling pin and sprinkle a small amount of flour on the dough. Squish the dough ball down with your hands and gently work it into a pizza shape. Then, roll the dough out into a 10" crust.
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- Put olive oil in a measuring up, then fill the cup with WARM water to the 1 cup line. Give it a stir, then dump it into the dry ingredients.
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- Add water, oil, and sugar in a bowl. Sprinkle yeast on top. Allow yeast to proof for 5 minutes. Yeast should be foamy when ready. (Still weary about yeast? I made a little video for you.)
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- Stir together the water, yeast, sugar, and olive oil in a measuring cup. Allow to rest for 8 to 10 minutes to activate the yeast. The yeast should bloom and the top should be some what foamy. If it doesn't bloom, your yeast may not be any good.
- While the yeast is blooming, whisk together the flour and salt in a large bowl, ready to be attached to a stand mixer, fitted with a dough hook. If you do not have a dough hook, you can knead this by hand.
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- Once the dough is ready, preheat the oven to 425 degrees, and lay out a piece of parchment paper. Lay your dough onto the parchment paper, and roll it out, using a floured rolling pin. Pick up the parchment paper with the dough, and place on top of your pizza pan.
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