Pizza dough using self-rising flour?

[Linda0818]

I want to make a homemade pizza tonight, but I don't have enough AP flour. I have plenty of self-rising flour, however. And I've been looking over recipes, unsure of how pizza crust made with SR flour will actually taste. Do any of you do this by any chance? Is the crust good?

Several of the recipes that I've looked over call for SR flour and Greek yogurt. But I don't have any yogurt.

I personally love pizza crust that's made with yeast. But I'm seeing it's not recommended to add yeast to SR flour. No doubt it would be overkill, anyway.

Anyone have any tried and true yummy pizza crust recipes using self-rise? And how is it different than yeast-made pizza crust?

 

[Badjak]

I'll be interested to see if anyone tried...
I'm just thinking out loud
- Go for it, it will be edible anyway
- add liquid to your flour, which will activate the baking powder. Leave to stand till baking powder activity has ended and add yeast
- just add yeast and treat your self rising flour as ap flour (I think I would go that route, but not hindered by any experience)

 

[Aunt Bea]

I would use it, the texture may be a bit different but like @Badjak says, it will be edible.

The old Angel Biscuit recipes used yeast, baking powder, and baking soda.

 

[Linda0818]

I'll be interested to see if anyone tried...
I'm just thinking out loud
- Go for it, it will be edible anyway
- add liquid to your flour, which will activate the baking powder. Leave to stand till baking powder activity has ended and add yeast
- just add yeast and treat your self rising flour as ap flour (I think I would go that route, but not hindered by any experience)

On one the of the recipes I found, someone commented that, although the crust was good, it was more like eating a flat biscuit than pizza dough. I'm not sure I'd like that very much. I want my pizza to taste like pizza (I have a couple of pretty good pizza dough recipes that I enjoy) not like a "flat biscuit" with pizza toppings.

The recipe calls for the SR flour, water and oil.

I read that you shouldn't add yeast to SR flour. So now I'm not even sure I'm going to do this. I may just wait until I get more AP flour and make something else instead of pizza.

I would use it, the texture may be a bit different but like @Badjak says, it will be edible.

The old Angel Biscuit recipes used yeast, baking powder, and baking soda.

Well, I have a very small amount of AP flour. I could always just make a tiny pizza.

But yeah, it's not enough to make my standard size. That and I'd have to figure out different measurements of all the other ingredients and...

I think I'll just cook a frozen pizza and leave it at that