Easy Pizza Dough - No Knead, No Rise, No Wait
The Fastest, Easiest Way to Homemade Pizza
Pizza is the quintessential last-minute, please-everybody food. Homemade pizza is way healthier than frozen pizza and way cheaper than delivery. The problem is, traditional pizza dough takes a while to make. Even the no-knead recipes still require that you let the pizza dough sit around and rise for six hours. I'm lazy and I don't plan ahead. I don't want pizza in six hours, I want pizza NOW.
I am going to show you a way to make a pizza at home in less time than it takes to order a pizza and get it delivered to your house. This dough uses no yeast, so there is no rise time.
Step 1: The Ingredients
This recipe is easy to double, triple, quadrupal...you get the idea. Here is what you need to make one single 6" personal pizza:
* 1 cup white all-purpose flour
* 1 tsp baking powder
* 1/2 tsp salt
* 2 tsp olive or vegetable oil
Since this is such a bare-bones recipe, you can't leave any of this stuff out or sub something else...can't use baking soda instead of baking powder, for example.
To make a 12" pizza, good for 2 people, triple the recipe.
Step 2: The Dough
Preheat your oven to 450. This thing comes together so fast, I usually have to wait on the oven pre-heating. Took me a little longer this time because I had to keep taking pictures.
Combine all your dry ingredients in a bowl. Add the oil. Mix as well as you can...it's not really going to incorporate fully.
For every 1 cup flour you use, add approximately 1/4 cup water. Might be less, might be more. Add the water just a little bit at a time, all while keeping on stirring.
What you want: a giant ball that is not very sticky to the touch. Sometimes I can even handle it without putting any flour on my hands. There might be some remnants of flour paste stuff stuck to the bottom of the bowl, but just leave it.
Step 3: Flatten It
I used a pizza stone this time, because my fancy roommate bought one, but I have made this many times without using a pizza stone! It's a nice-but-not-necessary kind of thing. Actually I couldn't even tell the difference.
Whether you're using a stone or a regular pan, spray it with the non-stick spray, then spread the dough out until it's about 1/2 inch thick. This dough will puff up some even though it doesn't have yeast, so don't worry that it looks so thin.
Add your toppings, bake at 450 for 15-20 minutes.
Step 4: There is no Step 4
That's it, really. The hardest part about this recipe is not eating pizza every freaking night.
White Chicken & Sundried Tomato Pizza
My partner has been getting really bad heartburn lately so I've been laying off using tomato sauce. I still wanted a pizza, so I decided to go with a white pizza. How to make:
Triple the dough recipe...use 3 cups flour etc.
To the dry ingredients, add: black pepper and red pepper flakes
For the toppings, use: mozzarella, sliced up chicken.
Bake for only 15 minutes, THEN add sundried tomatoes (if you put them on at the beginning they will burn) and a little more cheese so that the sundried tomatoes will stick. Then let the pizza rest with the oven off...the cheese will melt, the sundried tomatoes will warm up.
Pizza can be cut with a knife, but it's annoying. I eat enough pizza and quesadillas to justify having one of these. This one's nice because it takes up less space.
If you haven't had a pesto pizza you haven't lived, my friend.