yeast-free pizza dough?

Marge,

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

Crust:
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.

Enjoy,

David