here’s another Amish pizza dough recipe without the yeast
Amish Pizza Dough: 2 c. flour 2 t. baking powder 1/2 t. salt 2/3 c. milk 6 T veg. oil Preheat 425. Mix tog. flour, powder, salt, milk, and oil. Stir in milk just a drop at a time until it comes together.
are you sure its not a sally lunn type dough -
AMISH RECIPES - SALLY LUNN BUNS
* 2 cups flour, sifted
* 3 tsp. baking powder
* ½ tsp. salt
* 3 tblsp. sugar
* 2 eggs, separated
* ½ cup milk
* ½ cup shortening, melted
Sift flour, baking powder, salt and sugar. Combine the beaten egg yolks and milk and add to the flour mixture, stirring only until mixed. Add shortening, fold in the stiffly beaten egg whites. Turn into greased 9 inch square pan and bake in moderate oven (350-f) about 30 minutes. Cut into 3 inch squares.
I am sorry to tell you that you are wrong. I do know. I made it for years. Years. Truth. Your frustration is equally as amusing as the attempted recipes listed here.
You can attempt to insult me or bully me into a reveal however that won’t work. 
Oh I am not insulting you or bullying you or anything - you’re just another who “claims” to have like the others - no one believes you - why should we? And that’s the TRUTH.
You’re just like the others who come on to the site - never participate but make false claims…
feel free to move on.
On this site we SHARE - understand?
No, people such as yourself struggling to figure out a recipe to wit you know nothing of. Then you become upset and attempt to antagonize me as if it matters. I try to tell you that none of the given recipes are close and some are so far off it’s a wonder they are offered. But you continue your quest. Now, if the right dollar amount was offered I may be willing to provide it for you. I will have to scale it down from the 25 lb bag of flour that is required to begin the process.
You really are a joke!
Like anyone here would even trust you after the posts you’ve made.
Move on - play your baby games with yourself - we are not interested.
No one is antagonizing you - we just don’t tolerate people like you.
I am quite sure the recipe is out there - which of course flavor will depend on the actual ingredients by some company(ies). After all - like your so-called recipe - someone’s uncle’s, great aunts’, neighbors cousin’s married into the family who’s dog’s owner has a distant relative who knows the owner’s brothers gardeners tailor and they got it from the great grand niece of the grandfather who has it stashed in an old boot next to the Pepsi, Coke and KFC recipes…
Funny, how about if someone such as myself is an owner of one of the three restaurants? Hence I made the dough for years. Bottom line here is all these posted recipes are wrong. You should then disregard them and create new attempts. If and when one is posted, I will tell you. Nonetheless, enjoy your quest for the taste.
move on
This is so tedious. Why not just block her?
funny part - as “one of owners of the restaurant” they find time to heckle us here on the site - first class loser!!!
when i was running restaurants I had no time to baby games on line at all!
I have an old Amish recipe -
2 1/2 to 3 cups flour
1 cup Amish Friendship Bread Starter
1/4 to 1/2 cup warm water
1 teaspoon salt
2 tablespoons vegetable oil
In a medium bowl, mix flour and salt.
Add in Amish Friendship Bread Starter and oil. Mix well with your hands.
Add water as needed to get a good dough consistency. It should be well-mixed, but not too sticky.
Add more flour as needed.
Knead dough 10-12 times.
Place your dough in a well-oiled bowl in a warm place.
Let dough rise all day (if you mix in the morning) or all night (if you mix in the evening.)
Then punch dough down and knead again a few times.
Divide dough depending on your size of cookie sheet or use.
Flatten dough into crusts on a greased cookie sheet.
Bake dough in a 350° F (175° C) preheated oven for 5-8 minutes or until dough loses its sheen.
Remove crust from oven, add pizza toppings.
Bake for an additional 10-12 minutes.
ENJOY!
Amish Friendship Bread Primer
1 (0.25 ounce) package active dry yeast
1/4 cup warm water (110° F/45° C)
1 cup all-purpose flour
1 cup white sugar
1 cup milk
In a small bowl, dissolve yeast in water. Let stand 10 minutes.
In a 2-quart glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly with a whisk or fork.
Slowly stir in 1 cup milk and dissolved yeast mixture.
Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle. For the next 10 days handle starter according to the instructions for Amish Friendship Bread.
The starter should be left at room temperature. Drape loosely with dish towel or plastic wrap. Do not use metal utensils or bowls. If using a sealed Ziploc bag, be sure to let the air out if the bag gets too puffy.
Also, when you make a starter from scratch, you can sometimes end up with a much greater yield than 4 cups depending on the temperature of your kitchen and eagerness of your starter! If this happens, reserve one cup for baking and divide the remaining batter into Ziploc baggies of 1 cup each to freeze or share with friends.
I also found this interesting - gotta give it a try
1 c self rising flour
1 c greek or natural yoghurt
extra flour for dusting the board
This fast and easy pizza dough is perfect for when you don’t have time to wait for dough to prove or to play around with yeast.
If the dough seems a little wet when you mix it, just add a sprinkling more flour. The more you knead it the better it comes together.
I thought in the beginning that there was no way this will work but as I kneaded it, the dough became pliable and stretchy.
In a bowl, combine the flour and yoghurt and bring together to form a ball.
Turn out onto floured board to knead and roll.
Knead for 5-8 minutes. Roll into a pizza shape and add toppings.
No Yeast Pizza Dough
2 c. flour (all-purpose flour or bread flour)
½ tsp. salt
2 tsp. baking powder
⅔ – 1 c. water
¼ c. vegetable oil
Preheat oven to 400 degrees F (200 C).
Mix together flour, salt, baking powder, water and oil. Mix the dough until it is smooth and elastic.
Sprinkle your worktop with some flour and place the dough on top. Roll it into a circle. Spread out on a pizza pan. Top with your favorite toppings.
Bake for 15 to 20 minutes in preheated oven.It’s not just the ingredients. It’s the order and way they are used. By the way, the fat is lard…
ITALIAN EASTER PIE (PIZZAGAINA)
Dough:
4 1/2 to 5 cups flour, more if needed
1/2 cup whole milk, scalded
1/2 cup water, lukewarm
1 teaspoon honey or sugar
2 1/2 teaspoons instant dry yeast
1 1/2 teaspoons salt
2 tablespoons sugar
5 tablespoons butter, melted
2 tablespoons butter flavored Crisco (or butter)
3 tablespoons lard
3 tablespoons buttermilk or sour cream
1/2 teaspoon fresh lemon juice (optional)
1 1/2 tablespoons olive oil
5 eggs (for dough)
1 egg, boiled
1 egg, mixed with 1 tablespoon water for glaze
The optional lemon juice is used to help make the dough easier to handle.
Shortening: All butter may be used, or a combination of butter, vegetable shortening and lard for the flakiest crust.
In the bowl of an electric mixer, combine salt, 2 tablespoons sugar, and 4 1/2 cups flour. Using the dough hook attachment, work 3 tablespoons butter, 3 tablespoons of lard, and 2 tablespoons butter flavored Crisco into dough, as though you were making a pie crust.
In a small bowl, dissolve 1 tablespoon honey in 1/2 cup lukewarm water, stirring well until dissolved. Bring water temperature to about 105°F (or warm to the touch). Stir in 1/3 cup flour to “feed” yeast. The yeast mixture should begin to bubble and foam up. Set aside for 10-15 minutes.
Tip: It’s a good idea to keep more than one type or brand of yeast on hand if you bake your own bread often. When you measure out your yeast, you can use half from one jar, and half from the other brand of yeast at the same time. This is good insurance in case the yeast isn’t as active as you’d like it to be; if only half the yeast is good, your bread will still rise; it will just take longer.
In a small heavy bottomed saucepan, scald 1/2 cup milk. Watch milk carefully during the scalding process and remove from heat when the milk begins to foam slightly. Set aside and allow to sit undisturbed. A skin will form around edges and on top of milk as it cools. Remove the coagulated milk from the edges and skim the top skin off using a spoon. Pour the cooled (85°F) milk into the yeast mixture.
Using the same saucepan the milk was heated in, melt 4 tablespoons butter. When butter has nearly melted, add 1 1/2 tablespoons olive oil and remove from heat. Allow to cool to nearly 85°F.
Break 5 eggs into flour mixture. Mix on medium setting 2 minutes. Add butter mixture and 3 tablespoons buttermilk or sour cream. Pour yeast mixture into flour mixture and combine. Add 1/2 teaspoon fresh lemon juice (do not substitute).
Knead at medium speed of electric mixer for 8-10 minutes. If dough is too stiff for easy mixing, add a few tablespoons water.
Turn out onto lightly floured board and using your hands, which you’ve rubbed with olive oil (remove jewelry!), knead gently for 5 minutes. Dough should be light and airy, and somewhat sticky. As you knead, you should hear little “pops” as air bubbles break and new air pockets are formed.
Place into a greased bowl, turn once to coat with oil, cover with a damp cloth and place in a warm, draft free place to rise until doubled in bulk.
When the dough has doubled, punch it down and allow to rest for 10 minutes. Divide in 1/2 and roll out to 1/2 inch thickness. Grease a deep dish pan with olive oil. Line the pan bottom and sides with the rolled out dough, easing dough into pan without stretching. Puncture bottom and sides with fork; coat with egg glaze.
Filling:
1/2 lb mortadella, sliced and chopped
1/2 lb provolone, thinly sliced
1/2 lb capicola (hot ham), very thinly sliced
1/4 lb prosciutto, very thinly sliced
2-3 slices each pepperoni or salami, chopped
1-2 slices sopressato, chopped (optional)
1 1/2 cups ricotta
1 egg yolk (optional - see note below)
1 entire basket Easter cheese (fromaggio fresca)
2 tablespoons Parmesan cheese, freshly grated
2 tablespoons Romano cheese, freshly grated
3/4 teaspoon whole black peppercorns, cracked
At your deli, have the cold cuts sliced thinly, with the prosciutto being shaved thinly enough to see through it.
Remove the casing strings from the cold cuts, roll them up and slice them into 1/2 inch wide strips.
For the pepperoni, sopressato, or salami, chop the strips into small squares. Chop half of the mortadella into squares as well, reserving half of it to layer in criss-cross strips to create a layer in the same way that you’ll be using the prosciutto.
Measure out a half cup of the ricotta. Add Parmesan and Romano cheese to this, then stir in the cracked whole peppercorns. To crack peppercorns, measure out quantity of whole peppercorns into a plastic bag and then use a rolling pin to crush them as you would bread crumbs.
NOTE: In my family, we don’t use eggs to bind the filling in Pizzagaina. The reason it’s not needed in this pie is that there is a small amount of ricotta in ratio to the meat and other cheeses. If you prefer, an egg yolk or two may be added to the ricotta, but this is not our tradition (we do use eggs in Pizza Rustica and Calzones if there is a higher ratio of ricotta filling to meat).
Assembly:
Add the filling to the crust, beginning by lining the bottom of the crust with a thin layer of proscuitto, torn into strips. Cover with a scant layer of very thinly sliced boiled eggs (the boiled egg here is optional - feel free to leave it out).
Next, add a layer of ricotta, Parmesan, Romano, cracked pepper mixture. Place a layer of torn capicola to cover the layer. Next, place a thin layer of provolone cheese.
Cover this layer with the remaining 1 cup ricotta which has been mixed with the chopped pepperoni, sopressato, mortadella and capicola.
Place a layer of thin strips of mortadella, and next a layer of fromaggio fresca broken into chunks. Press down slightly if the filling is getting too high. Next, a layer of hot ham, then a final layer of Prosciutto and fromaggio fresca. (An optional variation at this step is to place a single layer of baby spinach, blanched, and squeezed dry into the center ricotta layer.)
In a cup, beat one egg with 1 tablespoon cold water. Use this as the egg glaze for brushing over crust just before baking.
Brush the pie edges with egg glaze so that the top crust will make a better seal with the bottom crust.
Roll out and drape top crust over pie; trim away excess using a kitchen scissors, leaving a 1/2 inch margin.
Press together and crimp edges well, then flute in a decorative fashion.
Insert 3 tin-foil funnels or pie birds through pie crust top in order to allow steam to escape. Let rise 15 minutes, brush crust with egg glaze before baking in a preheated 350°F oven for 45 minutes.
Check at 35 minutes; if browning too rapidly, place aluminum foil tent over top (be sure close oven door quickly or you’ll drop the temperature!)
Cover and refrigerate overnight. Cut into 1 1/2 to 2 inch slices and allow individual slices to sit at room temperature 15 minutes before serving.
Calzones: If you have any leftover dough, roll it into small circles, fill with any remaining cold cuts or filling mixture that you have, toss on some shredded provolone or mozzarella cheese; fold into half circle, turnover-like shapes. Fold in and crimp edges, pressing to seal. Brush with glaze after allowing a 15 minute rise. Bake calzones at 375°F for 20 minutes, or until golden.
This rich, Italian holiday favorite is served as part of traditional Easter fare, and sometimes at Christmas.
Known in our family as “Pizzagaina”, (Pizza jay-nah) this multi-layered dish is quite an undertaking to prepare, but the effort spent will be well worth your time. And you’ll be able to prepare it a day or two in advance, leaving you free to relax and enjoy the holidays with your guests.
Here it is. Secret revealed.
5 lbs flour
1 lb lard
1/2 cup sugar
6 cups water.
But the real secret is how you mix it. Good luck.
Simple. The recipe does indeed call for sugar, and more of it than you would think. There is NO Honey, the sweet taste from the sugar. It is not a yeast crust at all. The key ingrediant…
It’s Lard. MFB lard.
Do you have to boil the water lard and sugar before mixing?
If you are a cook there is only 1 way to mix these ingredients
Similar to making pie crust
I have not tried this yet, but I will in the next few days and update my post
Combine sugar and four and some salt.
Chill lard
Cut lard into flour-sugar mixture until is feels crumbly and you have very small flaky clumps, you can use a pastry cutter or just squish with your fingers. Takes about 5 minutes to get into fine crumbles.
Add ice to water so it is very cold
Slowly add water to crumbly mixture until is forms a very loose dough.
Roll out dough into pizza shape and place on pizza tray