No Yeast Pizza Dough

Beat the heat in the backyard

During the winter, I love to warm up the kitchen by preheating my pizza stone in a 500-degree oven. In the summer, not so much. But I still make homemade pizza when it is too hot to bake indoors by using my gas grill as a pizza oven.

Here are some things I've learned in my backyard about enjoying a no-hassle outdoor pizza-fest:

No need to knead: The easiest pizza dough comes from the freezer section of the supermarket. Just defrost, divide, stretch and grill as directed. If I have all of the ingredients at home (flour, salt, yeast) , I make the dough in the food processor and save drive time to the store.

Take care with toppings: When I make pizza in the oven, I bake it for 15 to 20 minutes, long enough for thinly sliced raw vegetables to cook through and for excess moisture to evaporate. Grilled pizza, in contrast, cooks in less than 5 minutes, so I cook my toppings on the grill just before the pizza.

And I go light. A sprinkling of chopped grilled tomatoes and cheese will heat through and melt as the dough grills, while a ton of chopped tomatoes and cheese won't get hot, and may make the top of the dough soggy.

Be prepared, and prepare the grill

Make sure to have everything you need (tongs to flip the pizzas, toppings ready to go) right next to the grill because the pizzas will cook very quickly.

Then heat the grill to high and go over the grids vigorously with a wire brush. Turn the heat down to medium because high heat will incinerate the pizza. Charcoal grills work too. Just be sure to build a two-level fire and cook the pizza on the cooler part.

Think small

It's easier to transfer two small, sticky pizzas onto a grill than one larger one. After stretching the dough rounds on a lightly floured countertop, transfer them to an oiled baking sheet and carry them to the grill. Grasp one end of a round with the fingertips of both hands, quickly lifting and draping it over the grill grids while gently stretching it as you lower it.

Keep watch and work quickly: Close the cover, but not for long. Take a peek at the undersides of the dough after about 1 minute to make sure it is not burning. If it looks too dark after this short time, turn the heat down to medium low.

Check it every 30 seconds to a minute, until it is time to flip. Flip; when the second side is firm, quickly arrange toppings on top, and lower the grill cover again. After 2 minutes, start checking again. As soon as the undersides are golden with nice grill marks and the cheese is melted, use a large spatula to slide the pizzas onto a cutting board.

;-): Super Quick No Yeast Crispy Chewy Pizza Crust!

When I crave pizza, I usually think about how long it'll take to make the dough, then end up making something else.  This flavorful dough takes no time at all to make (no resting required), and contains no yeast.  When baked correctly, it's crispy on the outside, and chewy on the inside- just like what a good pizza crust should be.  If you don't have a pizza stone or special pan, no worries- this method will make you a pizza hero! Heat oven to 400 degrees F.  Mix up everything except water in a large bowl.  Add water, and mix and knead into a smooth elastic dough.  If it's too sticky, add a little flour.  If it's too dry, add a little water.  Divide into two equal dough balls.  Flour your work surface generously with flour, and sprinkle some onto your dough.  Roll it out until thin, then fold up the dough 3-4 times (this adds layers, much like a puff pastry).  Dust with more flour as needed, then roll out again until very thin.  Transfer dough to a prepared baking pan (I sprayed mine with oil to keep from sticking and sprinkled some corn meal).  Poke the dough with a fork evenly throughout the dough and brush with a little olive oil.  Place pan on center rack, and turn the oven to broil.  This will only take a few minutes (depending on your oven), and you should watch it closely so it doesn't burn.  Ideally, it should look bubbly and slightly browned (maybe even more than shown below).  The dough should be cooked through and stiff, but not crisp.   . Add a thin layer of sauce and toppings.  Don't pile on too much or it will be too heavy for the crust.  The crust should have cooled down enough to handle by now, so lift it out of the pan with a large spatula and hands and quickly transfer directly to your oven rack.  Broil the pizza until cheese is bubbling, and the edges are golden.  Again, keep a close watch on it, as it should only take a few minutes.

Pizza, 50 Traditional and Alternative Recipes for the Oven and Grill

Passionate about Pizza, Making Great Homemade Pizza

Special diets for special kids, understanding and implementing a gluten and casein free diet to aid in the treatment of autism and related developmental disorders

Great Breads, Home-Baked Favorites from Europe, the British Isles & North America

Veganize This!, From Surf & Turf to Ice-Cream Pie--200 Animal-Free Recipes for People Who Love to Eat