Awesome no rise no wait pizza dough, srsly.

Pizza again? Of course, and getting better every time. Most pizza doughs require you to start making your dough and hour to and hour and a half before you can even start cooking it. Wank, I’m hungry NOW. A friend sent me some recipes awhile back and I decided to dig this one up for fast pizza dough. 10 minutes for yeast to rise and 10 minutes of kneading, that’s just enough time for the oven to warm up, perfect! I typically fall into the lazy man category so I’ve always went with the “let it rise for an hour while you do nothing” theory. This time I was tired of the girls being ravenous monsters by eat time and wanted to avoid all lashings from them. The pic above is of the first pizza out of the oven which I kinda burnt. The second was way better but this one was still amazing. We all ate every piece of both pizzas. I wish I had taken a pic of the crust underneath because it was gorgeous. When the pizza is done it’s great and recommended to drizzle a little more olive oil over the whole thing and grate a little fresh Parmesan cheese. I will be making this many more times in the future when I want great homemade healthy pizza from scratch, and FAST.

No Rise, No Wait Pizza Dough

Makes 2 medium pizzas. Original recipe goes into great detail, below I break it down very simply. If you are one who like detailed instruction check it out.

3/4 c. warm water (110 – 120 degrees)
1 t. turbinado sugar, blended into a fine powder (for yeast)
pinch of sea salt (for yeast)
1 T. dry active yeast (or one packet)
1 c. unbleached all purpose flour
3/4 c. white whole wheat flour (or just more unbleached all purpose flour)
2 t. turbinado sugar, blended into a fine powder
herbs for dough (not required), anything you like, I put in a pinch of clove and some dried Italian herbs
olive oil
tomato sauce and toppings of choice (I keep it simple with fresh homemade mozzarella and fresh basil

Preheat pizza stone in oven for at least 20 – 30 minutes to as high as your bake setting will allow. 450 degrees at least anything higher is even better.

Warm water in microwave for 20 seconds or more to get to 110 – 120 degrees. Add in 1 t. of sugar and a good pinch of sea salt and dissolve. Then add yeast and stir to dissolve then cover with a towel for at least 10 minutes. The yeast should rise significantly. If it does nothing than your yeast is dead and you need to start over. While yeast is rising combine dry ingredients into a large mixing bowl. Now’s a good time to start cutting up/prepping your toppings. When yeast has risen add it to the dry ingredients and mix with a spoon until you can’t mix anymore then go in with your hands to finish the job. Once the all the dry ingredinets are mixed with the wet you should have a nice dough ball. If it’s sticky to the touch just dust your hands and the dough with some more flour start kneading. The key is to knead for at least 10 minutes. Hey, you can either wait for an hour or knead for 10 minutes. Knead by pressing your fist into the dough either on the floured counter top/cutting board/or where I like to which is in the mixing bowl. Keep smooshing and pushing the dough down and spreading out with your fist then folding in half or fourths and repeat. After at least 10 minutes of kneading either use all the dough or break into two pieces and form into round circles or whatever shape you wish, camel, square, frog. Sprinkle cornmeal on your peel (I just use a cookie sheet) and transfer shaped pizza dough to it. Spread about a tablespoon of olive oil over shaped pie and then sauce, cheese and toppings. Slide pizza onto pizza stone and cook for 5 – 10 minutes depending. keep a close watch after 5 minutes because it can go from perfect to burnt in a matter of seconds with the oven that hot. Cool for a couple minutes before cutting.

This entry was posted in Food, Italian, vegetarian, Whole foods and tagged , , , , . Bookmark the permalink. Both comments and trackbacks are currently closed.

One Comment