Yield: 2 5-inch pizzas or one 20-inch pizza (easily multiplies)
Now that this pandemic had turned everyone into a bread-baker–not to mention a crafter, DIYer, and gardener–yeast is hard to come by.
So take this, yeast hoarders: my absolutely delicious, lightning quick yeastless pizza dough.
No, it isn’t quite as chewy as it’s yeasted cousin, but you can develop the gluten and the chew a bit by kneading for just 5 minutes. And what it lacks in yeast, it makes up for in flavor and ease. Plus, it is plenty sturdy for whatever ingredients you want to pile on top.
1 cup + 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sea salt
6 tablespoons unsweetened non-dairy milk
2 tablespoons olive oil
Preheat oven to 450 degrees. In a medium bowl, whisk together dry ingredients, make a well in center, pour in wet ingredients, and stir together with a fork. Add more milk or flour, 1 tablespoon at a time, if necessary to create a soft, non-sticky dough. Turn onto a lightly floured work surface and knead for 5 minutes, folding and turning the dough. Divide in half, form each half into a ball and, on 5-inch squares of double foil or parchment paper, press dough into a circle about 5 inches wide and 1/2-inch thick, leaving a slight rim. (Or use all dough to make one 10-inch pizza places on a 10-onch square if folded foil or parchment.). Top as desired. Brush rims with olive oil if desired. Pull out oven rack and carefully transfer pizzas on their foil or parchment paper squares to preheated pizza stone or baking sheet. Bake about 15 minutes or until crust is golden. Slide pizzas off foil or parchment squares onto plates and enjoy.
Note: the 5-inch pizza depicted features a very light layer of a prepared San Marzano pizza sauce, roasted broccoli, sliced red onion, and shtedded vegan mozzarella and parmesan.
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