Zeak's tweaks: biscuit crust


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


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

In a mixing bowl, blend together flour, milk powder, sugar, baking powder, salt and bakingsoda. Using a pastry knife, blend in shortening just until pea-size lumps are visible. Combinethe 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 sheetpan, 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 pantogether with the biscuit dough in between(like a sandwich), carefully invert the set (turnit upside-down) so that you now have thebiscuit dough on the pizza pan. Top as desired.Bake at 425°F, until golden and bubbly.

Jeff Zeak is the pilot plantmanager for the AmericanInstitute of Baking (AIB). Needmore dough advice? Visit theDough Information Center atPMQ.com/dough.