Zeak's tweaks: biscuit crust

Jeff Zeak provides a recipe for a biscuit-based breakfast pizza crust.



QUESTION:

Have you ever heard of someone using biscuit mix for a breakfast pizza?

ANSWER:

Using a biscuit dough as a crust base is another option you can consider when building a breakfast pizza. The recipe below has worked for me in several applications.

In a mixing bowl, blend together flour, milk powder, sugar, baking powder, salt and baking soda. Using a pastry knife, blend in shortening just until pea-size lumps are visible. Combine the biscuit mix with the water, and mix until it forms a firm dough (about 1 to 2 minutes). Allow the dough to rest for 10 minutes. Divide the dough into 2 equal pieces (about 2.2 lb. each). On the back of a lightly floured sheet pan, roll out or press dough pieces into 12” rounds. Lay an inverted pizza pan or screen (upside-down) on top of the dough piece. While holding the sheet pan and the pizza pan together with the biscuit dough in between (like a sandwich), carefully invert the set (turn it upside-down) so that you now have the biscuit dough on the pizza pan. Top as desired. Bake at 425°F, until golden and bubbly.

Jeff Zeak is the pilot plant manager for the American Institute of Baking (AIB). Need more dough advice? Visit the Dough Information Center at PMQ.com/dough.
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