No Yeast Thick Crust Dough for Convection Oven
- Prep. Time:
- Cooking Time: -
- Total Time:
- Yield: 8 servings
Combine dry ingredients and add the water. Knead together until a soft dough forms. On a floured surface, knead dough for 2-3 minutes more. When the texture becomes smooth and easy to stretch, divide into two similarly sized portions.
If you would like to save your dough and use it later, you can wrap up the portions and store them in the fridge for about three days.
If not, place dough on baking sheet and roll to about ½ inch thick or the thickness that you desire with a small rim around the edge. Brush dough with olive oil.