No Yeast Thin Crust Dough for Convection Oven
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- Cooking Time: -
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- Yield: 8 servings
On a clean work surface, combine flour, baking powder and salt. With the ingredients, make a mound with a well in the middle. Add water to the well and working with your hands, incorporate the dry ingredients into the wet. Don’t worry if the water spills out of the well before completely incorporated. Simply continue adding dry ingredients until a soft dough forms. Form dough into a ball, scrape down and re-flour work surface and replace dough on top of the fresh flour.
Working with the heels of your palms, knead dough until smooth and elastic. This should take between 2-3 minutes.
Separate dough into two portions and place on baking sheets. Once you reach this stage you can choose to store your dough for later or continue cooking right away. To store, wrap up dough portions separately and put them in the refrigerator.
To continue immediately, stretch or roll dough to the thickness you desire. We suggest a dough of about ¼” but if you choose to go thinner, remember to monitor the crust during cooking as a thinner dough cooks faster and burns more easily. Lightly coat dough with olive oil.