Stretching out pizza dough without yeast can be done using a no-yeast pizza dough recipe or by using alternative leavening agents. Here's a simple recipe for no-yeast pizza dough and a few tips for stretching it out:
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup water
- 3 tablespoons olive oil
Instructions:
In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the water and olive oil to the dry ingredients. Mix until the dough comes together and forms a ball. You may need to adjust the amount of water slightly to achieve the right consistency.
Once the dough is formed, knead it on a lightly floured surface for about 2-3 minutes. Kneading helps to develop the gluten and create a more pliable dough.
Divide the dough into the desired number of portions, depending on the size of pizzas you want to make. Cover the dough portions with a damp cloth and let them rest for about 10-15 minutes.
Preheat your oven to the highest temperature possible (usually around 500°F or 260°C).
To stretch the dough, use a rolling pin or your hands. Here are a few tips:
- Use a lightly floured surface to prevent the dough from sticking.
- Start by gently pressing the dough into a round shape with your fingertips, working from the center outward.
- Lift the dough and let its weight help stretch it further. Avoid pulling too hard, as this might tear the dough.
- Rotate the dough as you stretch to ensure an even thickness.
Once the dough is stretched to your desired size and thickness, transfer it to a pizza stone or a baking sheet lined with parchment paper.
Add your favorite pizza toppings and bake in the preheated oven until the crust is golden and the toppings are cooked to your liking.
Keep in mind that no-yeast pizza dough might have a slightly different texture and flavor compared to traditional yeast-based dough. It won't rise as much, but it can still make a tasty and convenient homemade pizza.