No-Yeast Focaccia-Style Pizza Dough

Name: No-Yeast Focaccia-Style Pizza Dough
Prep time: 25 min
Cook time: 27 min
Total time: 52 min
Yield: 1 pizzas
Ingredients: 4 cups flour (half bread flour and half all-purpose recommended); 2 tbsp baking powder; 2 tsp salt; 1 tsp garlic powder (optional); 2⅛ cups water (2 cups plus 2 tbsp); 1/4 cup plain yogurt; 1/2 cup olive oil, plus more for the pan and finishing

A quick, yeast-free dough for focaccia-style pan pizza, with a soft interior and a crisp bottom.

coreycookbook.com/bread/no-yeast-focaccia-style-pizza-dough/

Prep: 25 min
Cook: 27 min
Total: 52 min
Serves: 1 pizzas

Ingredients

1 pizzas

4 cups flour (half bread flour and half all-purpose recommended)
2 tbsp baking powder
2 tsp salt
1 tsp garlic powder (optional)
2⅛ cups water (2 cups plus 2 tbsp)
1/4 cup plain yogurt
1/2 cup olive oil, plus more for the pan and finishing

Instructions

Preheat the oven. Preheat the oven to 425 to 450°F (220 to 230°C). Add 3 to 4 tbsp of olive oil to a sheet pan and make sure the surface is well coated.
Make the dough. In a large bowl, whisk together the flour, baking powder, salt, and garlic powder. Add the water, yogurt, and olive oil, and stir just until a sticky, shaggy dough forms. Let the dough rest for 10 to 15 minutes.
Shape the dough. Transfer the dough to the oiled pan and gently press it out evenly to fill the pan, about 1/2 inch thick. Lightly oil your hands if needed to prevent sticking.
Parbake. Bake for 10 to 12 minutes, until the dough is set and the bottom begins to turn lightly golden. Remove from the oven.
Top and finish. Add toppings as desired, then return to the oven and bake for 12 to 15 minutes, until the edges are golden and the toppings are cooked through.

Notes

Makes 1 sheet-pan pizza. Prep time includes the dough rest; cook time includes both baking stages and excludes optional broiling.
The dough should be soft and slightly sticky. Avoid adding extra flour.
Yogurt improves tenderness and moisture, so this version is less dense than a water-only dough.
Don’t skimp on the oil in the pan. It creates a crisp, almost fried bottom.
For extra browning, finish under the broiler for 1 to 2 minutes.

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