Make Self-Growing Flour

The widespread lack of flour has made us grateful that we have received all we can. Whole grain flour, all-purpose flour, cake flour, whatever bag was left on the bare shelves, we probably just grabbed it and were happy we could get anything at all.

If you’re used to baking with self-rising flour but can’t find one, the good news is that it is really very easy to make your own. Self-rising flour is simply a multi-purpose flour with a little baking powder and salt added. That’s all.

To make self-rising flour , simply add 1 ½ teaspoon baking powder and ¼ teaspoon salt to one cup all-purpose flour. Use regular table salt. Whisk these ingredients in a bowl and use as per recipe.

For recipes that require self-raising flours, you may need to add a little more liquid as most self-raising flours use lower protein flours, but beyond that little consideration, you are officially in business.

Use self-rising flour to make a yeast-free pizza dough

If you don’t have yeast but really want homemade pizza, the good news is that self-rising flour may be the answer. The quick and easy recipe is a two-ingredient dough that involves mixing Greek yogurt and self-rising flour.

There are a number of recipes for dough with two ingredients, they vary slightly in proportions. In my experience, the ideal ratio is 1.5 cups of self-rising dough to 1 cup of Greek yogurt, which is enough to make one large pizza. (I’ve always used low fat Greek yogurt, although low fat and full fat Greek yogurt has been reported to work great.)

To prepare the dough, you need to stir it, and then knead for about five minutes. You will know that you have the correct proportions and have kneaded enough by the fact that the dough will become smooth and firm.

When the dough is done, you will need to roll it out on a pizza baking sheet, add the pizza sauce, cheese and topping of your choice, then bake it on the pizza baking sheet at 500 ° F until the crust is golden and the cheese is nice and sparkling.

I used to pre-bake the pizza crust for a few minutes before adding the topping, but this is one of those steps where you forget it doesn’t really matter. For my pizza pan, I use a perforated pizza pan , which is an inexpensive replacement for a baking stone.

If you are so inclined (and should be), the two-part dough can also be adapted for making bagels and breadsticks .

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