No Yeast Pizza Dough Freezer Friendly Recipes

Steps:

• Position an oven rack about 8 inches from the broiler element and preheat the broiler.
• Combine the flour, cornmeal, baking powder, sugar, salt and baking soda in a food processor and pulse to combine. With the motor running, add 1/2 cup water and process, scraping down the sides as needed, until the flour is incorporated and the dough comes together to form a ball that is still slightly sticky.
• Lightly flour a work surface and your hands. Form the dough into a neat ball between your hands and put on the work surface. Sprinkle with flour and roll into a 10-inch circle.
• Spread the olive oil in a 12-inch cast-iron skillet to cover the bottom. Put the dough in the skillet and flip so both sides are coated in oil. Top with the desired toppings.
• Put the skillet over high heat and cook for 5 minutes, then transfer to the boiler and cook until the cheese is melted and golden, about 4 minutes.

Steps:

• Mix flour, baking powder, and salt together in a bowl; stir in milk and olive oil until a soft dough forms. Turn dough onto a lightly floured surface and knead 10 times. Shape dough into a ball. Cover dough with an inverted bowl and let sit for 10 minutes.
• Roll dough into a 12-inch circle on a baking sheet.

Steps:

• Preheat oven to 450 Fahrenheit.
• Mix the dry ingredients together in a large bowl. Add the oil and enough water to combine everything. Stir first than mix by hand if necessary, it doesn't have to be perfect.
• The less mixing the better, you don't want to work the gluten in the flour or it will be hard to shape the dough.
• I use a cookie sheet with edges but any pan will do. I also use parchment paper to line the pan, but flour or cornmeal work also. By flattening the dough on the parchment lined cookie sheet I don't have to add extra flour or try to move the crust.
• Flatten dough to desired shape, working from the middle out. I use a rectangular shape to fill a small cookie sheet or jelly roll pan. Press with fingers or knuckles to move the dough outward, if it gets to thin or tears just push some dough back to fill the area.
• Add sauce then toppings, leaving some room around the edge for a crust. Bake for 10-12 minutes.
• What Other Variations Can I Try?.
• Add more herbs to the crust.
• Use different flours, half white half wheat is a favorite at my house.
• Use a variety of toppings.
• How Can I Make This Healthier?.
• Use wheat flour, it is much more nutritious than white all purpose. Half white, half wheat is a great way to start.
• Add more veggies to the sauce and toppings.
• Consider a low fat cheese.
• How to Freeze.
• I highly recommend shaping this no yeast pizza dough before freezing. That way you don't have to let it thaw. A jelly roll pan with it's high sides is perfect because the topping won't spill into your oven. Cover it in tin foil for freezer storage.
• Also since a piece of dough the size of a cookie sheet is a bit bulky in the freezer sometimes I freeze the dough in individual portions. Six to eight inch round pieces, you can get four to six pieces out of one recipe depending how flat you like your crust.
• Wrap well. I slip plastic wrap between the pieces to keep them from freezing to each other and put them all in a plastic freezer bag. Store for up to 3 months. For longer storage wrap separately and seal well. Label with the date.
• Add toppings before or after freezing.
• Baked pizza can also be frozen, thaw it in the microwave for a fast snack.
• How to Thaw.
• Thawing this no yeast pizza dough is optional, it can be cooked from frozen. I usually pull it from the freezer as I turn on the oven to preheat to 450 Fahrenheit. In the 10 minutes it takes the oven to warm up the double is mostly thawed.
• Bake pizza for 10-12 minutes at 450 Fahrenheit, with a larger or thicker crust you might want to let it cook a few minutes more. Make sure to dust the pan with cornmeal or line with parchment so the crust does not stick.