No Yeast Pizza

Coming home from making ginger bread houses today, the kids told me that they wanted pizza.  I suggested pizza on bread in the toaster oven.  But the kids wanted to make their own pizza dough.  I had Judy look up pizza dough recipes, but they all called for yeast.  Since I didn't think we had yeast, I asked her to look for no yeast pizza dough.  We decided to go with the recipe we found at cooks.com. 

The recipe is fairly simple.  2 1/2 cups of flour, 2 3/4 teaspoons of baking powder, 1 teaspoon of salt, 1 teaspoon of oil and 3/4 cup to 1 cup of warm water.  Oven preheated to 400 degrees.

Judy mixed the dry ingredients, as I put water in the tea pot.  Didn't let the water get too hot.  Just warm.  We added the water and oil to the dry ingredients, and kneaded away.

Billy wanted sausage on his pizza.  So, I took a package of Johnson's sausages and cooked them up.  Four minutes on each side at medium heat.  Once finished, Judy sliced the sausage into pieces.

We took two glass Pyrex pans.  I wasn't sure if the dough would stick, so to be safe, I sprayed the pans with Pam.  We divided the dough in two, and formed a thin crust on each pan.  The dough was crumbly and hard to spread.  We added a little bit more warm water to try to make it more cohesive.

Billy let me put the sauce on his pizza.  We used Francesca Rinaldi original formula tomato sauce.  I was generous.  Billy wanted mozzarella cheese, but we were out.  With a choice between sharp cheddar and Mexican blend, Billy chose the sharp cheddar.  He spread the sliced cheese on his pizza and then added the sausage pieces.

Judy put the sauce on her own pizza.  She only put on a thin layer of sauce.  For cheese, she chose the Mexican blend.  Then she put the sausage pieces on.

The recipe called for 15 to 20 minutes of baking.  Since I wash using a glass pan, I chose 17 minutes.  Judy's pan was on the bottom, and cooked faster.  I let Billy's pizza stay in for another 3 minutes.

We let the pizzas cool, then cut and ate.  The kids seemed to like them.

I thought the pizzas were a little bit doughy.  Maybe next time, I'll try spreading the crust thinner.  Nonetheless, a nice experiment, and one we'll likely repeat.