No Yeast Thick Crust Dough for Grill
- Prep. Time:
- Cooking Time: -
- Total Time:
- Yield: 8 servings
Stir first three ingredients together and pour in water. Stir gently until a soft dough forms but do not over stir. As soon as dough forms, turn onto a floured surface and knead for 2-3 minutes. When texture is smooth and elastic, separate dough and form into two equal sized balls.
To use dough later on, wrap up dough separately and put in the fridge. Dough will keep for up to three days at this stage.
To use immediately, set dough on baking sheet and knead until about ½” thick. If you desire an extra fluffy crust, roll thicker than ½” but remember that this will require extra time and caution during the cooking process in order to avoid a soggy, undercooked crust. Do not leave a rim around the edge.