I decided to make a nice, healthy Margherita pizza today... only to discover that I had no yeast at home. After a long day at work, I had no desire to go back out to get yeast, so I decided to try a no-yeast version. I fiddled with my usual dough recipe to substitute baking soda instead of yeast. It doesn't rise as much as regular dough, but I didn't really expect it to. Overall, I thought it was a nice, thinner-crust alternative to my usual dough.
I'll definitely keep it in the recipe book. If you find yourself in a similar yeast-less pinch, save yourself a trip to the store and give it a try!
No-Yeast Pizza Dough
1/2 c. water
1 egg, slightly beaten
1/2 tsp. salt
2 1/4 c. flour
1 tsp. baking soda
Preheat oven to 425 degrees.
Mix all ingredients together in a bowl with your hands. Form in to a ball. Add more flour if dough is too sticky to handle.
Spread dough onto a pizza stone or lightly greased baking sheet.
Bake 5 minutes to set dough.
Add desired sauce and toppings and bake another 8-10 minutes until dough is golden brown and cheese is melted.