No Yeast Pizza OR Calzone Crust OR Breadsticks
- 2 1/2 Cups Flour
- 2 3/4 Tsp Baking Powder
- 1 Tsp Kosher Salt
- 1 Tbsp Olive Oil
- 1 Cup Water
Measure out Flour, add other dry ingredients and mix
Add Oil and about 1/2 of the water and start working the dough, adding a bit of water at a time until the dough comes together
Knead for 3-4 minutes
Bake at 400 degrees for 20 minutes with toppings, 25 minutes as Calzones OR Brush with butter and bake for 20 minutes as breadsticks, Enjoy!
I love love LOVE home made pizza, calzones and breadsticks. I don’t, however, like waiting. Sometimes you just need a pizza or calzones or breadsticks like NOW (not in 4-6 hours) and the thing about regular pizza dough is, it needs that time to rise. But. There’s another way, if you’re pressed for time (or patience) I have the solution for you right here! This is perfect for pizzas or calzones or breadsticks, in fact this is the ONLY recipe I use for calzones though I will sometimes break down and make a ‘regular’ pizza crust given the time and inclination. Also, FIVE INGREDIENTS. 5.
OK I know you’re in a hurry so lets go!
Baking Powder, BOOM!
Kosher salt, WHAP!
Olive Oil, ZOOM!
Alright Batman let’s get some water in there and make this into DOUGH.
Keep working it, add a bit more water at a time until it all pulls together. Don’t work it too much especially if you do want to use it for pizzas because the more activated the gluten is the harder it’s going to be to roll out, work it for maybe 3-4 minutes
A bit more water and
A nice big ball of dough! Use immediately (you were in a hurry right?) or refrigerate for up to 48 hours. You can freeze it too, but I’d suggest using it sooner than later or it will dry up. Besides if you were going to freeze it you’d just make regular rising dough, right? The beauty of this is it’s ready quick! If you have an itch to make this dough but don’t know what to do with it once it’s done, I’ll have something up for you in a few days, don’t worry 😉