No Yeast Thin Crust Dough for Regular Oven
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- Cooking Time: -
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- Yield: 8 servings
In a large bowl, combine flour, salt and baking powder. Add water slowly while stirring with a wooden spoon. Once water is fully incorporated and mixture begins to form a soft dough, turn out onto a floured surface.
Knead for a few minutes or until the dough takes on a smooth and elastic texture. Divide dough into two portions and place on baking sheets. If you plan to use your dough later, you may wrap dough and store it in the refrigerator for up to three days at this stage. Whenever you are ready to continue, make sure to let dough return to room temperature before beginning to work with it.
To continue immediately, Roll or stretch dough (rolling often provides thinner and more even results) to about ¼” thick or thinner if you so choose. Lightly coat the top side of the dough rounds with olive oil.