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Spreading the love this
with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more
than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some
Roasted Chicken Flatbread
Pork Tenderloin with Honey Mustard
Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the
too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
yeast-free pizza dough?
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.
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.
looks great - thanks!
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