Pizza Dough (With No Yeast)
I like this recipe because it's simple and uses ingredients I always have on hand. I got it from my dad; I can't say for sure where it originally came from, but maybe from a Betty Crocker cookbook. This dough also works well for making meat pies.
I like this recipe because it's simple and uses ingredients I always have on hand. I got it from my dad; I can't say for sure where it originally came from, but maybe from a Betty Crocker cookbook. This dough also works well for making meat pies.
- Carbohydrate 157.519436661787 g
- Cholesterol 11.2666666668019 mg
- Fat 16.9447533417518 g
- Fiber 0.00883333333333333 g
- Protein 5.28281666335999 g
- Saturated Fat 2.78501875082959 g
- Serving Size 1 1 pizza (325g)
- Sodium 117.764666519745 mg
- Sugar 157.510603328454 g
- Trans Fat 0.995785417217773 g
- Calories 782 calories
Step-by-step
- Heat oven to 425 degrees 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 2 tablespoons of salad oil.
- Add toppings and bake for 20-25 minutes or until it looks done.
My Dad's Secret No-Yeast Pizza Dough: A Simple Recipe for Busy Weeknights
As a busy working mom, time is my most precious commodity. Juggling work, kids, and a semblance of a social life leaves little room for complicated recipes. That's why I cherish simple, reliable recipes that use ingredients I always have on hand. This no-yeast pizza dough recipe is one of those gems. I learned it from my dad years ago – he never revealed its origins, but I suspect it might be a slightly tweaked version of something from an old Betty Crocker cookbook. Whatever its history, it’s become a staple in our house.
What makes this recipe so fantastic? It's incredibly easy. No need to wait for yeast to proof, no complicated kneading techniques. Just a quick mix, a little kneading, and you’re ready to create a perfectly acceptable pizza crust. Seriously, the simplicity is what sets it apart. I can whip up this dough in a matter of minutes, even on those chaotic weeknights when I'm running on fumes. And it’s versatile too. It's not just for pizzas; it works beautifully for making meat pies, creating a sturdy and delicious base for savory fillings.
The beauty of this recipe lies in its adaptability. Feel free to experiment with different toppings. A classic pepperoni and mozzarella is always a winner, but don't hesitate to get creative. Try a gourmet white pizza with roasted vegetables, a spicy sausage and pepper pizza, or even a dessert pizza with Nutella and fruit. The possibilities are endless! The dough itself is wonderfully forgiving; it doesn't require a high level of skill to work with, which is a major plus for a busy weeknight dinner. It's the perfect solution for those nights when you crave homemade pizza but don't want to spend hours in the kitchen.
Beyond its convenience, this recipe holds a special place in my heart. It’s a direct link to my dad, a reminder of simpler times and family gatherings. Making this pizza dough isn’t just about creating a meal; it’s about connecting with my family history, passing down a simple but meaningful culinary tradition. The aroma of baking pizza dough always evokes warm memories and a sense of comfort, transporting me back to those cherished moments. And honestly, that’s just as important as the delicious pizza itself.
This recipe isn't just a shortcut to a delicious meal; it's a testament to the power of simple, dependable recipes passed down through generations. It’s a reminder that even the busiest among us can find time for homemade goodness, a connection to our roots, and a delicious pizza night. So, next time you're craving pizza, give this recipe a try. You might just find it becomes a family favorite too.
Ingredients you'll need: (This will make enough dough for two 13-inch pizzas.)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups flour
- 2/3 cup milk
- 1/4 cup salad oil
- 2 tablespoons salad oil
Tips and Tricks for Pizza Perfection:
- Don't overwork the dough. Just enough kneading to bring it together is key.
- Use a pizza stone for a crispier crust. If you have one, preheat it in the oven while it's heating up.
- Get creative with toppings! Don't be afraid to experiment with different flavor combinations.
- Pre-bake the crust slightly if you're using a lot of moist toppings to prevent a soggy bottom.
This no-yeast pizza dough recipe is more than just a recipe; it's a shortcut to happiness, a taste of home, and a delicious meal. Give it a try and discover the joy of simple, satisfying home cooking.
