No Yeast Thin Crust Dough for Grill
- Prep. Time:
- Cooking Time: -
- Total Time:
- Yield: 8 servings
In a large bowl combine dry ingredients. Make a small depression in the middle and pour in water. Use a wooden spoon to combine ingredients until they come together in a soft, sticky mass.
As soon as a dough forms, turn out onto a floured work station. Knead with the heels of your palms until dough becomes smooth and elastic.
Divide dough into two portions and place on baking trays dusted with flour or cornmeal. Here you can decide to set your dough aside and use later or to continue immediately. In order to use later, wrap up dough and keep it in the refrigerator. At this stage dough will keep for 2-3 days.
To continue right away, roll doughs out to about ¼” thick. You may roll your dough thinner if you wish, but remember that the thinner the dough the more difficult it maybe be to work with on the grill.