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Author Topic: Yeast free Dough?  (Read 259 times)

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Offline aamcle

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Yeast free Dough?
« on: June 03, 2017, 11:15:59 AM »
Afternoon All.

TGLW seems to be reacting to yeast products and possibly wheat, I've given up on wheat free bread as it's just nasty   :'( :'( but is there a recipe for good yeast free pizza dough? If there is please post a link.

Many Thanks.            aamcle

Offline stevenstefke

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Re: Yeast free Dough?
« Reply #1 on: June 03, 2017, 11:27:05 AM »
no expert here but i think dough without yeast will never make good pizza as there is no air in it.
Stands corrected :D
« Last Edit: June 03, 2017, 11:59:06 AM by stevenstefke »

Offline The Dough Doctor

  • Tom Lehmann
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Re: Yeast free Dough?
« Reply #2 on: June 03, 2017, 11:49:40 AM »
Yep, can be done. In fact I wrote an AIB Technical Bulletin on the very topic a number of years ago titled: Chemically Leavened Pizza Crust. I've got some of the dough formulas posted in the PMQ Recipe Bank. Look in the "pizza dough" category and use "bake to rise" for your search word. One of the formulas shows the use of soda and SALP (sodium aluminum phosphate) for the leavening agent.
Also, you can make a pretty decent VERY THIN, cracker crust by just deleting the yeast, rolling the dough out very thin and par-baking, then dressing the par-baked crust and finishing the pizza as you would any other pizza. Think pizza made using Matzo bread for the crust...crispy but good!
Tom Lehmann/The Dough Doctor

Online Pete-zza

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Re: Yeast free Dough?
« Reply #3 on: June 03, 2017, 12:58:39 PM »
aamcle,

If TGLW (The Good Lady Wife?) can tolerate the action of wild yeast that is airborne or in the flour or on your body or in your kitchen or anywhere else, and depending on the ambient room temperature, you might take a look at these two posts, one of which was posted in the summer and the other in winter:

Reply 84 at https://www.pizzamaking.com/forum/index.php?topic=7225.msg78779#msg78779, and

Reply 124 at https://www.pizzamaking.com/forum/index.php?topic=7225.msg89301#msg89301.

With the help of one or two other members, I came to understand that the dough in both cases was most likely leavened by wild yeast as noted above and/or by the action of bacteria, producing yeast and/or bacterial fermentation.

If TGLW can tolerate very small amounts of commercial yeast, such as IDY, here is a dough formulation that uses only 1/256 teaspoon of IDY (0.00449%):

Reply 58 at https://www.pizzamaking.com/forum/index.php?topic=7225.msg78689#msg78689.

If you want to see what 1/256 teaspoon of IDY looks like, see Reply 55 at https://www.pizzamaking.com/forum/index.php?topic=7225.msg78615#msg78615.

Good luck with whatever way you decide to pursue. In the UK, you are fortunate to have a lot of flour choices that should serve you well.

Peter

Offline sub

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Re: Yeast free Dough?
« Reply #4 on: June 03, 2017, 01:33:58 PM »

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Offline aamcle

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Re: Yeast free Dough?
« Reply #5 on: June 04, 2017, 07:57:38 AM »
Thanks All.


aamcle

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