Does anyone have a recipe for pizza dough that doesn need yeast?
You really shouldn’t be scared of yeast. It’s not going to hurt you. And while the rise takes a while, you’re not actually involved with it, so you can be off doing other things. You can even let it rise in the refrigerator overnight and have it the next day, and a lot of artisan bakers think that this slow rise tastes better anyway. The total time that you’ve involved with the dough really isn’t really any longer for yeast dough. (Besides, here’s a recipe for a yeast pizza dough that doesn’t have any rise at all.) But if you’re intent on not fussing with yeast, you can use baking powder instead. It doesn’t have that yeasty flavor and the texture isn’t as nice; it’s really more of a big flat biscuit, but it tastes pretty good. Here’s a recipe: PIZZA DOUGH: 1 c. flour 1/3 c. milk 2 tbsp. vegetable oil 1 tsp. baking powder 1/2 tsp. salt Beat in a bowl until the dough leaves side. Turn
