Advice on pizza dough

Spreckly · Post by **Spreckly** » 25 Apr 2013, 17:55

I have a pizza dough recipe which I used years ago when the lads were at home, and decided to use it yesterday for a quick tea. My recipe does not use yeast, just flour and margarine.

It all looked so tempting in the oven, but when it was dished up, the middle was soggy and uncooked.

Does anyone else use a recipe without yeast, and do you cook the base blind for a short while?

My sons said "but you used to make them when we were at home", so they can't have been soggy then.

LittleBrownFrog · Post by **LittleBrownFrog** » 25 Apr 2013, 18:00

I normally use yeasted dough for pizza, but if I'm in a hurry, then I use a scone dough and bake it blind before topping.

Spreckly · Post by **Spreckly** » 25 Apr 2013, 18:34

Thanks LBF.