Edit ModuleShow Tags

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.
Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Product Spotlight - April 2019

PMQ brings you the brightest ideas around for April 2019

SmartMarket: 5 ways DoorDash drives sales to your business

Pizza Sports Make a Splash on ESPN3

As ESPN3 brings U.S. Pizza Team events to a national audience, pizza sports can raise your restaurant’s profile and help you boost your sales and profits.

Danger, Will Robinson? As Robotics Improve, How Will They Affect the Pizza Biz?

Food bots can already make pretty good pies. And as they get smarter and cheaper, they could reinvent the pizza business.

Chef's Corner: Anthony Spina-O4W Pizza

Inspired by his own grandmother, this New Jersey pizzaiolo has brought classic Grandma-style pies to the ATL.

How to Build a Private-Label Food Business

It all starts with a high-quality product and extensive market research, says Lenny Rago of Panino’s Pizza.

Pizza Sports are Here to Stay, and Competitors Are Set to Become Stars

Tips for gaining a competitive edge in this year's acrobatic events, broadcast on ESPN3!

How to Par-Bake Crusts in an Air Impingement Oven

Follow Tom Lehmann's five-step method to prevent the development of pita-like pockets in your crusts.

Tyson Smokehouse Pizza - Recipe of the Month

Bonici Mesquite Pepperoni and Bakin' Bacon top off this spicy pie from Tyson Foodservice.

Old Forge-Style Pizza is a Cut Above

As the self-proclaimed pizza capital of the world, Old Forge, Pennsylvania has a style—and a sense of community—that’s all its own.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags