Self-rising flour will offer a soft and flaky texture to homemade pizza dough. It also requires fewer ingredients, as the leavening, baking powder and baking soda are already mixed into the flour. Making pizza dough with self-rising flour is much quicker than traditional yeast doughs because you are eliminating the need for kneading and rising time. Since you are using quick leavening, expect the texture to be less chewy and have an almost biscuit-like feel. It will also have a coarse crumb.
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Place 1 1/2 cups of self-rising flour and 1/2 tsp. of salt into a mixing bowl. Create a well in the center of the bowl and add 1/3 cup of warm water and 3 tbsp. of olive oil. Use a wooden spoon and mix the ingredients, starting from the center and working your way toward the sides of the bowl.
Heat the oven to 350 degrees Fahrenheit and spread 1 tbsp. of oil onto a baking pan. Place the dough into the center of the pan and use your fingers to spread it across. Make the crust no thicker than 1/2-inch thick.
Place the pan into the oven in the center rack. Bake the dough for five to seven minutes or until the top has just formed a crust. Remove the crust from the oven and place the sauce and toppings over it. Place it back into oven and continue to bake until the cheese is melted and the edges have browned.
Beer-Bread Pizza Crust
Place 2 cups of self-rising flour, 1/4 cup of sugar and 1/2 tsp. of salt into a large mixing bowl. Stir in 2 tbsp. of olive oil and 6 oz. of dark beer. Stir until the dough forms into a ball. Add additional flour if needed.
Heat the oven to 375 degrees Fahrenheit and lightly grease a baking pan with olive oil. Spread the dough to 1/2-inch thickness and place it in the oven.
Bake the dough for five to 10 minutes or until a crust has formed on the top. Remove the crust from the oven and cover it with sauce and your favorite toppings. Return the dish to the oven and bake it until the edges are brown and the cheese is melted.