CRAZY POURABLE PIZZA CRUST PIZZA | IT'S SO EASY | No Kneading, No Rolling, No Using Yeast

Comments · 667

• SC

  @SCUBACUS_STEVE · 7 months ago

  Don't know if y'all read the comments but I just wanted to say: I subscribed forever ago and while I haven't been the most consistent viewer, you and your family sharing these recipes is invaluable. Makes me feel like I'm near my folks again as life stays busy.

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• RE

  @reneenorth2304 · 7 months ago

  I make this gluten free but I warm the milk and add quick yeast to get that flavor in dough. I also bake on parchment lined pan sprinkled with cornmeal to get a crispy crust .

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• NO

  @normacooper6377 · 7 months ago

  I grew up on a farm with some chickens. I always crack eggs into a smaller bowl first, because fresh eggs occasionally have a surprise.😦

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• BE

  @beckyray8746 · 7 months ago

  I have several pizza dough recipes. I saw a pourable crust on a video and was intrigued so I tried it. I don’t think I’ll ever need to try making a dough crust again. The recipe I used was a little different….no pepper in the crust but it did have yeast… not as a rising agent but for that yeasty taste.

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• SA

  @samename6479 · 7 months ago

  We can learn a lot from reading the comments.

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• GE

  @gerrymichlin3207 · 7 months ago

  Great recipe! No yeast, no rise time! Looks really good 👍😋🧀🧀🧀🍕

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• JA

  @janetsplanet4161 · 7 months ago

  Catherine, we just tried this recipe and my husband is in love with it, this is another favorite of ours. We love all your recipes and we are grateful to have found your channel.

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• KP

  @kpCatz · 12 days ago

  Reminds me of the pizza served in school 40 years ago when they really cooked at school.

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• KR

  @krissimay78 · 7 months ago

  There is a variation of this that lunch ladies used for schools back in the 80s! Love seeing this again

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• AN

  @Andrea-u8w3v · 7 months ago

  I have been making this since the early 80’s. Easy when I don’t want to make a mess with regular dough. Thanks for reminding me of this one!

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• JA

  @Jade-pq9lk · 7 months ago

  another reason to crack eggs like you do is in case of one being a bad egg. imagine cracking 6 eggs and the last one is bad. yikes. a thin crust would be best for a diabetic to treat themselves. tyfs

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• ST

  @stevesmith4051 · 7 months ago

  As soon as I see the word yeast in a recipe, I scroll on to the next. I do not have the patients for rise time, this looks perfect. I've been hearing about pourable pizza crust for the past couple of months and this is the first time I've watched a video on it. This looks perfect and I'm going to give it a try.

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