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A Really Good No Yeast Pizza Crust

T

The Ironic Chef

New member
Description:
I have in the past couple of years really enjoyed making Yorkshire puddings. The following recipe is just taking the Yorkshire Pudding recipe to the Far Side. Of course the resulting crust is not a yeast crust. It will not taste like one either. It does in my opinion taste and have the texture so much better than one done with baking powder. (Yorkshire Puddings are very much like puffed pastries)


Ingredients:
1 cup all-purpose flour
½ teaspoon 0f sugar
1 teaspoon salt
1 teaspoon dried oregano
1/8 teaspoon black pepper
2 eggs, lightly beaten
2/3 cup milk
1 tablespoon of olive oil ( A tablespoon or 2 for pizza pans too)


My sauce is about 1 cup of diced tomatoes thrown into a blender, I then drizzle in about a quarter cup of good olive oil and emulsify. You can cheat with seasoning the sauce by using a couple pinches of Good Seasons.


Directions:
Preheat oven to 400 degrees. Lightly oil a pizza pan or baking sheet with some olive oil.
In a mixing bowl, stir together sugar, flour, salt, oregano and black pepper to combine.

Mix in eggs, the tablespoon of olive oil and milk. Stir well. Pour batter into prepared pan and tilt until evenly coated. I usually just tilt the pan and let the batter fill the pan and then tap the pan a few times on the counter to even it out.

Bake in preheated oven for 15 to 20 minutes, until crust is set.

Remove crust from oven. Ladle on pizza sauce. Italian seasonings and sprinkle on cheese. Now you know I’m adding pepperoni on mine. Bake until cheese is melted, about 10 minutes. Cool for a few minutes to let the cheese set before cutting your slices.

I call this my Savory Crust. With less salt, more sugar, cinnamon and such, the crust becomes a nice tart that can be a base for sliced fruit, a few dabs of cream cheese and when done, a nice confectioners glaze.

Enjoy, IC.




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This crust comes out of the oven before topping are applied full of air. As you get your toppings ready it deflates. Just like a Yorkshire pudding.
 
Last edited:
IC - at times when in a hurry I've combined about flour with baking powder, salt and enough water to make a good dough; knead; spread on pan; brush with olive oil; sauce and toppings - it's a real time saver! I've also added herbs to the dough - all depending on the topping I was using.
 
I have made the doughs using baking powder Mama. The results always remind me of the crust you make with the Chef Boy R Dee pizza making kits. The kids love making and eating them. They are not terrible but the dough above is a different type of crust all together.
 
There's nothing like a good pizza dough - no substitution - we all know that - as far as the "chef" goes - I've never had one of those. The recipe I posted is just something to make when desperate and you want a piece of pizza fast. I guess it's my equivalent to a French bread pizza or something on that order.

I do have to try your recipe - it sounds different and I love to try different pizza doughs. Thank you for sharing it with us.
 
I have the recipe posted on my blog site Mama and 2 friends have used it this evening and given really good feed back. I look forwards to hearing what you think when you get around to trying it.
 
Growing-up in the 60's/70's, our family worked within my Dad's factory-worker budget and within my mid-western Mom's cooking repetoire (she was a good cook) and almost every week one of the items she picked-up at Kroger's was the famous yellow-box Chef Boyardee Pizza-Kit Box-Mix that included a just-add-water flour mix, a can of sauce and orange parmesan cheese-dust. She usually browned ground beef to place on it- sometimes sausage and sometimes for a quick-fix, chopped hotdogs. And usually green bell pepper, onion and mushrooms too. As kids- we LOVED Mom's pizza-night! Today, my sister uses either pre-made Boboli crusts or the just-add-water Jiffy mix in the tiny blue box. I buy balls of fresh dough at a pizzaria near my place- for me that's the best easy way!

I have a great homemade yeast-dough crust (but of course it takes time) that I've been using since my days of preparing whole sheet-pan sized pizzas for restaurant staff-meals (recipe makes one sheet-pan, or an extra-large pan twice the size of a cookie-sheet/jelly-roll pan). At work camps up north, Sunday lunch was always pizza day. At a camp for 250 men, I made 24 full-sized sheet-pans, 6-8 different varieties of pizza- and we usually had leftovers to place on the "Spike-Line" where they workers could build sandwiches, etc. to pack in their sack-linches for off-site jobs.
 
This sounds Good, when I lived at home my Mom would make pizza from scratch nothing like it so Good, I have been thinking about making my own pizza from scratch good winter food! Cookie :)
 
I make bread dough every weekend. I find nothing wrong with using that dough for pizza too. If I plan on making pizza during the week, I'll just throw enough dough after it's risen, for a few pies into a large zip lock and keep it in the fridge.
But, lol, there are times with no dough on hand, it's 9:00 at night, a good movie is on the tv and everyone is sick of popcrn. A quick pizza or 2 makes everyone happy.

Kevin, I remember as a kid, the Chef Boy R Dee pizza kits actually had really good shredded Parmesan Cheese in the kits. I use to really like it because as far as Parmesan cheese went, the only kind I ever had back then was from the green container and was grated..
 
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You're a real cork-sucker, dude! What nerve! Stop pushing your CRAP here. We ain't buying any here- dart into traffic and try sellin' it at the neighbor's house across the street! :(:(:(
 
Mama, get your whacking stick or that big boot!!!Seems we are now offering free porn here and what ever virus that probably goes along with it.
 
no problem - that little porn piggie is gone - for good -

sad part - once the porn starts - they all join in - so I need to watch........

(mama's watchin'......)
 
Hi!

There's nothing like a good pizza dough!I have been thinking about making my own pizza from scratch good winter food! I do have to try your recipe - it sounds different and I love to try different pizza doughs. Thank you for sharing it with us.
 
This would be great for those of us like me that can't even shape a pizza crust right. I think I will try it.
 
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