No-yeast Pizza Crust

Discussion in 'Food & Drinks' started by Diane Lane, Sep 26, 2016.

  1. Diane Lane

    Diane Lane Very Well-Known Member
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    I got a yearning for pizza last night, so I decided to make one. I used a yeast crust recipe last time, but didn't feel like messing with that, and wanted something a little less chewy, so I found this recipe on All Recipes. It was very easy, and I was quite happy with how it turned out. I did have to add some extra flour, though, because it was too soft, although that could be related to the humidity here. I ended up adding about 2 small scoops, which probably translates to another 1/2 cup of flour over what the recipe specified. The whole process, including baking time, was about an hour, and it was well worth the effort. I topped it off with crushed red pepper flakes, pepperoni, and pepperoncini. I sliced the pepperoncini and also used the juice and seeds. It was delicious. pepper pepperoncini pizza.jpg
     
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  2. Chrissy Cross

    Chrissy Cross Veteran Member
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    Looks good! Believe it or not I don't have flour in my pantry or sugar or pasta or rice for about 13 years now.

    Trader Joe's used to sell a bag of pizza dough for I think 99 cents....I was tempted to try it but never did and I don't know if they still have it.

    It was just a bag of dough that looked like they just made it and put it in a clear plastic bag.
     
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  3. K E Gordon

    K E Gordon Very Well-Known Member
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    Those crazy crust pizzas require no yeast. That is something, my mom made several times when I was young, but I never tried making one. Maybe sometime this weekend it would be a good time to make something like that. I just looked at the recipe, inspired by this thread and it looks pretty easy to make. I know that I have all the ingredients, except pepperoni, although I do have hamburger, that might work I think.
     
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  4. Diane Lane

    Diane Lane Very Well-Known Member
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    I've never heard of a crazy crust pizza. What is it exactly @K E Gordon?

    I can't imagine not having any flour in the house @Chrissy Page. I've cut back on carbs over the years somewhat, but I still need flour and need to bake. A lot of the modern recipes use almond flour and other ingredients that are quite expensive and out of my budget, and it seems some don't taste good the next day, or don't bind together the way I'm used to. I'd rather just cut back and still eat my favorites. I have heard of places selling the crust, and it may have been back home, because I don't think I've ever seen that down here. I would definitely buy a bag or two and try it out, but this crust was so yummy that I think it's going to be my crust from now on. I'm even going to print it out and send it to my mom. Since it's easy to make, she might make herself a nice homemade pizza, and she hasn't done that in years.
     
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  5. Chrissy Cross

    Chrissy Cross Veteran Member
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    I don't bake and barely cook so haven't needed flour since my husband died...or sugar. I never liked rice, it was a favorite of my husband though.

    Pasta I like but it's best if I don't have any. I do have pasta made from edamame. It's green, but not bad.
     
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  6. Chrissy Cross

    Chrissy Cross Veteran Member
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    Here is a pic of it....


    image.jpg
     
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  7. Marilyn Pahl

    Marilyn Pahl Well-Known Member
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    I make a pizza crust that a friend gave me the recipe years ago. Pre-heat oven at 450 degrees. In a bowl put 2-1/4 all purpose flour, 1 tablespoon baking powder, 1/4 teaspoon salt, 1 cup milk, 1/4 cup soften butter. Stir until you have a ball. Sprinkle flour on board, and rolling pin. Roll to about 1/4 inch thick place on sheet. Add sauce and toppings. Bake for 10-12 minutes. It's quick and easy a real time saver and very good.:)
     
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    Last edited: Oct 9, 2016
  8. K E Gordon

    K E Gordon Very Well-Known Member
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    Oh @Diane Lane it is a crust very similar to what Marilyn posted, you just basically put it in a cookie sheet, I don't even think it has to be rolled just spread out, and you have yourself a crust. We used to make that alot when I was a kid, as it was simple, filling, and cheaper than buying a pizza in a store or a pizzeria. Now, that the weather is turning cooler, I may make more things that require the oven. After I pay my mortgage, the budget is probably going to require something like crazy crust pizza lol.
     
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  9. Marilyn Pahl

    Marilyn Pahl Well-Known Member
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    Your right many times I'd spread it out with my fingers. It made a lighter thinner crust. Not quit a bubble crust. There was one pizzeria place in town that served the pizza right to you on a cookie sheet. People all over drove to Angelo's Pizza. The recipe was a secret one. I got as far as 2 ingredients butter and milk. The owner was ready to retire, and gave one server first dibs to buy it, if he never revealed the secret of making the crust. The fellow bought it with money he had saved for college. Angelo gave him every break so he could get it. That place paid for his college and more. :)
     
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  10. Honey Gee

    Honey Gee Well-Known Member
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    Hope you don't mind me butting in here. This is a great recipe

    Naan to accompany a curry Pizza base or even bread rolls.
    With just four ingredients and no yeast, it is simple to mix up, but it is so soft and flavorful it also makes a nice base for a pizza and delicious wit h curry . Prep time does not include 1 hour of "resting
    Ingredients
    4 cups flour
    1 teaspoon baking powder
    1 teaspoon salt
    2 cups plain low-fat yogurt
    DIRECTIONS
    Mix together flour, baking powder and salt.
    Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.
    Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.
    Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.
    Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.
    Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
    Spread with a littler butter or spread and crush fresh garlic onto the top. Add a herb of your choice.
    Serve the breads hot, fresh from the oven, or let them cool and wrap them up
     
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  11. Marilyn Pahl

    Marilyn Pahl Well-Known Member
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    Not at all your not butting in. I love new and fresh ideas. I type to much and my street name is really Quackie Moto...This one is a very interesting recipe I like it already. Just haven't worked much with yogurt.... :D
     
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  12. Ina I. Wonder

    Ina I. Wonder Very Well-Known Member
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    Hi @Diane Lane, I married into an Italian family, my husband was the first born of his family in this country. We were together for more than 47 years, and I did become a good Italian cook. The first thing I figured out was if I mixed the dry ingredients up in large batches of say 5 gallons, I would save a lot of time. Since we had a large family, I used the basic mixture almost every day. We would have plain cheese pizza as our bread with almost every lunch and dinner. We even made sandwiches with smaller rounds. That was when I first saw yogurt too.
     
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  13. Joe Riley

    Joe Riley Veteran Member
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    [​IMG] [​IMG]
     
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    Last edited: Oct 9, 2016
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  14. Honey Gee

    Honey Gee Well-Known Member
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    It's a really nice recipe. I form some into small rolls and freeze and normally have a fresh one everyday. We had friends around the other evening and we had some nice fresh bread.
     
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