Self-rising flour isn't particularly weird or chemical-y. It's just all-purpose flour, baking powder, and salt. I never buy it, but it's super-common here in the US South, and I guess in parts of Australia and New Zealand as well-- a lot of recipes from those regions specify NOT self-rising when they mean regular flour. There's also self-rising pastry and self-rising whole wheat flour. Since it's so common regionally, sometimes it's actually fresher.
And that biscuit-style pizza crust is very typically Midwestern. I don't think I had "real" yeast-risen pizza until I was in high school. It can be really tasty comfort food if you know what to expect. Chef Boyardee and a bunch of other brands make "kits" with that type of crust, sugary sauce, and powdered cheese.
It's white flour, so it's not ideal, but it's SO much better than takeout or a kit. It's a good transition, and if you work at it, gradually you can make it more healthy-- slowly swap out the self-rising flour for whole wheat with a little baking powder, and gradually add more veggies and less cheese and meat. Eventually you'll develop something that's pretty good for you.
(You might also want to look into recipes for no-knead refrigerator yeast dough. You can use pretty much any whole grain flour with yeast, water, and a little salt. You mix it and let it rise once, then store it in the fridge for up to two weeks. When you take it out, it has to rest but not rise-- letting it sit while you prepare the toppings is usually enough. It takes prior planning, but on the day you actually make the pizza, it's just as fast as the self-rising but lets you avoid the white flour.)
Fitness Minutes: (5,830)
3,219 8/2/13 4:04 P
Ever tried 3-ingredient cauliflower pizza crust? Just cauliflower, egg, and cheese.
Ahh interesting! Thanks for the update and clarifying on the flour, and I agree that buying it premixed isn't worth it.
I really want pizza for dinner now...
Fitness Minutes: (6,555)
8/2/13 1:49 P
I have done this. Its not yeast reaction per say but a reaction between the baking soda in self rising *flour* and the bacteria in yogurt. The texture is a little bit biscuity but still has some chew to it. It doesn't need to proof. If I have time this weekend, I'll make it again and post a youtube video if you all want.
I should have mentioned by self rising flour I meant a cup of flour and 1-1/2 tsp of baking soda. Self-rising flour in the bag isn't worth buying really.
Just a heads up if you haven't tried it yet, self-rising flour provides a crust that's more like a biscuit than like a chewy pizza crust. So it may take a little getting used to if you're used to the traditional way!
And for what it's worth (if you're going "easy") you don't even need the greek yogurt - just water to mix the dough. I bake a lot of bread and I'm actually not sure there would be enough moisture in the yogurt alone to bring the flour alive, nor am I sure that a mix of equal parts flour and yogurt would hold together as a dough. I'm interested to hear if you make it work though!
self rising pizza dough has more than 1 ingredient. Go look at the ingredients list on the bag. You need salt, flour and yeast at a minimum, and there are probably a few ingredients that you will struggle to pronounce. Then there is Greek yogurt, which has an ingredients list too.
Have you actually made the dough? Or did you just read about it online. If you did make one, then you should be able to find the ingredients on the bag of self-rising flour, and the tub of Greek yogurt.
Pizza dough IS pretty easy to make, especially self rising. you just need to mix it, and then wait for it to rise, usually 3 hours in the fridge is enough, but directions will be on the bag. Then roll it out. Simple, but can take some time in preparation. I would be interested in how the added yogurt affected the dough rising. I hate Greek yogurt, but having worked in pizza for 20 years, I still would love to here your review if/when you make it. How long you let it rise/ taste etc.
Fitness Minutes: (6,555)
8/2/13 11:49 A
I found this recipe online for really quick pizza dough:
1 cup self rising flour + a little extra for kneading 1 cup greek yogurt (actual strained greek yogurt like fage or chobani or their store brand equivalents)
Directions: Mix Turn out on to a floured board and knead for 5-8 minutes Roll into pizza shape, add toppings Bake at 400F until done
With something this easy, I don't think I'll every buy the pizza dough in a can again.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.