Tuesday, August 1, 2017

No Yeast Pizza Crust

I made a pizza this weekend. This might not seem like a terribly big deal but believe me it was. Kev and I have been on a no-buy July kick and we were determined to eat though the stuff we had in the house by the end of the month. For me that means eating though all my Jenny food and not having naughty. (I owe you all a weight loss update, soon...) For Kev is was me making a pizza instead of ordering one. Baby steps folks.

We had mozzarella, pizza sauce and pepperoni in the house (they're staples) I figured why not? Let's make a crust. I did what everyone does, I headed over to Pinterest for some inspiration. I found a few recipes, make some tweaks and came up with my own version. Full disclaimer, this is NOTHING like a store-bought or pizzaria pizza. This is the pizza that when you're a kid you ask your mom if you can order out and she says
"no, we have all the ingredients for pizza in the house".
And you're like "IT'S NOT THE SAME"
Mom - "It'll be fine, this is just as good as Pizza Hut"

It's not Pizza Hut but it's still a decent version of homemade crust and you feel domestic AF when you finish.

No Yeast Pizza Crust:
2 1/2 cups of all purpose (or self rising) flour
3/4 Cup of water
2 Tbls Olive Oil
1 Tbls Baking powder
1/2 tsp salt
1 tsp sugar

1 Tbls melted butter
All the oregano, Parmesan cheese and garlic powder you want

Pre-heat oven to 450

First; pour the water, olive oil, baking powder, salt and sugar in your mixing bowl, swirl it around. Then slowly add your flour. Or be like me and dump it all in at once and get a giant flour poof in your face. I used the dough hook on my mixer and it was nice. That dough hook never gets used.

After it was all mixed, I remembered that we have a pizza stone that we've used maybe once. I went digging in the cupboard looking for it. Found it, washed it off and felt I should put some olive oil or something on the stone since the curing died a long time ago.

Then I pulled out a cool mat I got a long time ago from Pampered Chef that has circles on it. It's the think I use to roll all my dough and keep the counter relatively clean. I slapped it on the mat and tried to roll it into a circle. Didn't work. Then I tired to be like a pizza guy and toss it in the air to make a circle. This also did not work. Finally I got it rolled out and onto the stone

Yea, dough

 Then I smeared on the melted butter and sprinkled on the cheese, oregano and garlic powder. Bake at 450 for 5 minutes

After the 5 minutes are up, take it out and add your toppings. In hindsight, I should have buttered and seasoned the crust edge.
This was apparently dangerously close to the edge.

I put it back in for another 15 minutes until it was golden brown and bubbly. Then I forgot to take a picture because I'm a shitty blogger. Imagine it's all golden brown with bubbly cheese.

Overall it was a pretty decent crust. In a pinch if you don't have yeast or yeast hates you and refuses to rise, this is a good alternative. I was concerned that it would taste like Bisquick pizza crust and it definitely didn't.

In summary, when you're trying to eat the stuff in your house and want a pizza that reminds you of the kind you mom made when you couldn't go to Pizza Hut, this is for you!


1 comment:

  1. I'm not picky... I'd eat pizza on tortillas... give me pizza any way possible ;)