After trying the recipe in my original post on Yeast-Free Pizza Dough, I have some results to report. The dough itself was much more solid feeling than a regular pizza dough – I began in the same fashion I would normally flatten dough out, on the counter with my hands, but after a certain point, it began to feel like I was trying to toss a big sheet of cookie dough, not piza dough. So I got out my trusty rolling pin and went to town – this easily created a very thin, very pliable dough that I could then load onto my pizza pan and prep for the oven. When the pizza came out, it looked as if it had not risen at all – I suspect that my long rest in the fridge negated any effect the baking powder had, and the double acting feature was all but absent. The dough baked very thin, but because of the high oil content, it was very crispy – it began to taste like a homemade cracker after a few bites. There was good snap, it supported the weight of the toppings, it had a real buttery flavor ( even though there was no actual butter in the dough) – all in all, it wasn’t bad.
However, coming from the yeast world and knowing what I was missing, it wasn’t great either. I think it was just a preference thing. I felt it was a bit dry and a bit dense. I can actually get my yeast dough just as thin, but the yeast dough feels much lighter and airier in your hand and in your mouth. Also, as you eat the yeast-free slices, they feel heavy in your stomach – the yeast slices feel like you could go on eating forever! My dad tried a slice and actually liked the yeast-free pizza a lot, but I think for my money, if I had the option, I would stick with a yeast leavened dough. Now please enjoy some photographic samples of a yeast-free pizza.
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