Tom Lehmann Yeastless Pizza Shoppe-Style Cracker
The Dough Doctor's no-yeast cracker formula offered as a Kansas City Pizza Shoppe approximation: 100% flour, 58% water, just 2% oil and 2% sugar, plus a 50/50 garlic-and-onion powder hit. Mixed two minutes, rested 20 minutes as balls, then rolled thin and par-baked before dressing. Quick, crackery and clean-tasting.
The Dough Doctor's no-yeast cracker formula offered as a Kansas City Pizza Shoppe approximation: 100% flour, 58% water, just 2% oil and 2% sugar, plus a 50/50 garlic-and-onion powder hit. Mixed two minutes, rested 20 minutes as balls, then rolled thin and par-baked before dressing. Quick, crackery and clean-tasting.
Ingredients
Method
Combine the dry ingredients thoroughly. Add the warm water and stir until the dough comes together, about 30 seconds, then add the oil and mix about 1 minute more. There is no yeast in this dough.
Form into a ball (or scale into balls), cover, and rest 20 minutes so it relaxes enough to roll.
Roll out thin on a lightly floured surface, to about 16 inches.
Place on a baking stone or oiled perforated pan and lightly par-bake (about 3 minutes at 475 F). This par-bake is essential.
Dress immediately and return to the oven for about 5 minutes, finishing on a lower rack, until thin, crispy and crackery.
Every edit is kept, so the story of this dish stays whole — from the first time it was saved to the version on your screen now.
See the family tree