When baking with yeast, you will need to use either active dry or quick-rising yeasts. If you do not have one of these types of yeast, you can usually find a yeast solution at your local bakery or grocery store.
Most recipes call for 1 teaspoon of each type of yeast per batch of dough. This may seem like a lot, but they both come in very small packages so it is okay to be budget friendly!
Once the yeast has been mixed into the liquid, you must let it sit until it froths up and bubbles more than twice its original size. This process takes around an hour, so start early!
After this, you mix the dried yeast and milk together in a medium sized bowl and then add some olive oil to help create an adequate environment for the activated yeast.
Next, you can mix in the sugar and salt and then pour over the flour mixture. Let this rest for about ten minutes before mixing again. Repeat this process as many times as needed until you get a soft, fluffy dough.
To make the pizza crust, roll out the dough and cook according to your recipe’s instructions.
Make the crust
In theory, you can make pizza without yeast! Most recipes require baking powder as a rising agent for your dough. Baking powder is usually made of sodium bicarbonate or cream of tartar. Both of these contain potassium which helps create an optimal environment for yeast to grow in and therefore, help it rise.
Sodium bicarbinate and cream of tartar work similarly by creating a neutral (no taste) pH balance for the dough. If you don’t have either one of these, you can simply use table salt instead.
Overall, when baking with yeast, the amount of potassium needed depends on the size of the batch and whether the dough will be fermented or not. Since most recipes call for a thin, crispy pizza crust, there is no need for fermentation.
Make the sauce
Now that you have a warm, crispy crust, it is time to make your pizza toppings! To make the meat-based topping option number one, add an appropriate amount of olive oil to your pan. Then, heat up your tomato product (choose from pureed tomatoes, diced tomatoes, or crushed canned tomatoes) in this oil until it melts down.
Add in some garlic powder and salt to taste and mix thoroughly. This will create the base for our second topping choice! Cook the ground beef directly in the oven until it browns and crumbles when pressed. Once done, set aside and prepare the third part of our recipe!
To make the cheese pizza toppings, using the remaining melted oil, cook your shredded mozzarella in the oven until golden and melty. Take care not to burn it! When it is cool enough to handle, pour over half of the pasta sauce and sprinkle with additional dried Italian seasoning and pepper to taste.
Make the cheese
When baking with yeast, active dry or dough rising yeasts are commonly used to create an ideal environment for growth. These yeasts need glucose and salt to survive, so they use those components to thrive when consumed.
When making pizza crust without active dry yeast, you will not have this step. No one has ever made pizza using only dough that does not rise due at least twice during cooking!
That is why we needed to figure out what kind of yeast could be replaced with in order to have crispy browning edges and a sturdy structure.
Add the toppings
When baking with dough, one of the most important steps is adding all of your toppings! To make sure that your pizza has enough flavor and taste, you must add these ingredients at the very last minute before putting the pie in the oven.
Many recipes call for yeast to be used when making the dough. This ingredient needs to be activated or mixed into the dough. Unfortunately, not every grocery store carries active dry yeast, so it can be tricky to find if you are looking to bake a delicious pizza.
Luckily, we have another way to create great crispy crust pizzas without having to use yeast! We will review our method here soon but first, let’s talk about what to do after the bread has been baked.
Removing The Sticky Cheese From The Bread
After the pizza has finished cooking, the cheese will want to stick to the bread. Try using a knife or plastic spatula to scrape off as much of the cheese as possible. Leave some cheese on the top because this creates an elegant look, but try to remove as much as possible since stale melted cheese may cause food allergies!
Once everything has been cleaned up, cut the remaining cheesy bread into pieces and enjoy it later! If there is leftover cheese, refrigerate it until needed to save time.
Share a photo of your pizza crust on social media
Having to make your own dough can be tricky, especially if you are not very experienced in making it. Luckily, there is an easy way to achieve this!
Many people use yeasted bread recipes as a springboard for creating their personal pizza dough. These recipes usually contain active dry yeast along with baking soda or powder and sugar to help activate the yeast. The yeast helps create the rising agent in the dough, and the process of adding these components to the mixture creates a lot of steam which makes the dough rise more quickly.
These recipes may include additional ingredients such as salt, olive oil, and/or raw milk to contribute flavor to the finished product. Many people feel that using these additions contributes to better health than plain white wheat flour.
Here at Healthier Habits we have some tips for making your own crispy rice cereal bar cookies without any added sugars or oils.
Try a new recipe for homemade pizza crust
Even though yeast is an essential ingredient in making most types of baked goods, not all recipes require it to make a functioning dough. When baking with no yeast, there are some tips that can be done to achieve a good result.
You can use leftover bread dough as the base to create your dough. Simply knead the two together until it forms a solid piece of dough. This may take some time depending on how dry the dough was before being mixed into the other ingredients.
Once you have your dough ball, you will need to either roll it up or press it down onto a greased surface to cook.
Learn how to make a good crust
When baking with dough, one of the most important parts is having a good quality crust. A perfect pizza has crisp edges and a soft or fluffy interior, and this depends mostly on your toppings and what kind of bread you use for the shell.
Many recipes call for active dry yeast as an ingredient in the dough. This is usually because it produces more elasticity and thus a denser finished product. However, there are some recipes that do not require yeast!
These recipe writers have found another way to achieve that wonderful crispy edge and warm and fluffiness within by replacing the yeast with either quick-rising tipsor no rise agents.
This article will talk about the pros and cons of using either gluetexture powder or milk as a rising agent instead of active dry yeast.