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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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yeast-free pizza dough?

Large MargeLarge Marge Posts: 404
edited 10:25PM in EggHead Forum
Anyone have a recipe for yeast-less pizza dough? Haven't found much I like online, most use baking powder but complain about texture, flavor, etc.



  • Marge,

    Here's a yeast-less crust. It makes a thin & crisp crust, hope this is what you're looking for...

    2 cups all-purpose flour
    2 tablespoons all-purpose flour
    1/2 teaspoon salt
    1 teaspoon Baking powder
    2 teaspoons Olive Oil
    2 teaspoons Dark Corn Syrup
    1/2 cup water
    2 tablespoons water

    In large mixing bowl combine all crust ingredients. Mix until thoroughly combined - Dough will be very stiff. makes enough for two (2) 12" pizza pies. The dough is ready to use "as-is" No need to rise or knead. Divide the dough in half, shape into a round ball and roll out paper thin.

    Baking - the best results using a pizza stone and a temperature around 450 degrees. The pizza is done when the underside of the crust is a dark golden brown, and the cheese is has a slight golden tint to it. Under baking the crust will result in a limp crust, over baking will result in a hard, tough, burnt-tasting crust, getting the right baking time to produce a crisp crust will require a bit of experimentation. The amount and type of toppings you use will also affect the total baking time. A rule-of-thumb is to check the pizza after about 10-12 minutes and adjust baking time from there accordingly.


  • Large MargeLarge Marge Posts: 404
    looks great - thanks!
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