Yeast free, super quick pizza dough, using regular wheat or bakers flour. Qty based on medium sized thin & crunchy crusts. Can sub around 1/3 of flour for Spelt, Rye or Besan flours.
Ingredients
2 Medium Pizzas
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1 1/3 Cups regular wheat Flour
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1 teaspoon Baking Powder
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1/2 teaspoon Himalayan Salt
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2 Tablespoons Extra Virgin Olive Oil
- 1/2 Cup Milk of choice (can use water if nothing else)
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2 Cups Flour
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2 teaspoons Baking Powder
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1 teaspoon Himalayan Salt
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3 teaspoons Extra Virgin Olive Oil
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3/4 cup Milk of choice
Method
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Preheat over to 220C conventional.
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Place all dry ingredients into an S blade food processor. Pulse a couple of times. Add remaining wet ingredients, and blend on low for 40 seconds.
Turn out onto floured surface and let rest for 10 minutes.
Or.. -
In a large bowl, sieve and mix together the flour, salt, and baking powder.
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Slowly add and stir through wet ingredients until a crumbly dough forms, then knead the dough with floured hands for 3-4 minutes.
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Add more oil or flour to get a nice dough consistency that’s not sticky.
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Shape dough into a ball and place in the bowl. Cover with beeswax wrap and let rest for 10 minutes.
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Divide dough into two equal parts. On a floured surface, roll the dough in all directions into a circular shape until it’s paper thin (it will rise and thicken up a little).
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Top with favourite toppings and back in the oven for 15-20 minutes, or until ready.
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