Prep 10 mins
Cook 15 mins
You will not believe how easy and quick this is to make. Just stir ingredients together, let sit for ten minutes, then press into baking pan. Add your favorite toppings and bake. Pizza in no time!
- Dissolve yeast in warm water in a medium bowl and add rest of ingredients.
- Beat vigorously 20 strokes and let rest 10 minutes.
- Press dough onto greased 11x17" baking sheet and add topping ingredients of your choice.
- Bake at 425° for 15 to 20 minutes or until done.
All I gotta say: WOW! Let me say that backwards: WOW! So simple, so tasty! It's great to have a fresh homemade pizza in less than an hour! I added an extra splash of olive oil, then some oregano, garlic powder, seasoned salt, and a bit o' cornmeal. I pre-cooked it for 5 minutes in a 425 degree oven, put on the toppings, then cooked it another 15 minutes. YUM! Crispy bottom, soft inside. THIS IS A KEEPER!
Found this recipe a few months back and use it all the time. I had never used yeast before because I didn't realize how simple it could be to make fresh pizza dough. The only thing I do different is I mix the sugar with the water and yeast and let sit 10 minutes, add the flour and salt together, after the 10 minutes add the oil to the yeast mixture and then add the flour and salt and stir until the mixture follows the fork around the bowl and then I let it sit in a warm place for 10 minutes. When I drop it on the pizza pan, I start from the middle and work my way to the edge leaving about 1 to 1 1/2 inches from the edge as poofy as I can so that I can have a "mock breadstick". It taste like a warm roll and sometimes I add 1 to 2 tablespoons of sugar to make what my MIL calls sweet bread. I also bake it for 6 to 8 minutes on 400 degrees and then put the toppings on and bake for another 6 to 8 minutes to a golden brown. My husband's favorite is to top it with a sloppy joe type sauce and microwave 12 frozen meatballs for about 3 minutes, cut in half and put rounded side up on pizza, layer with thin onion circles and top with motzarella cheese. Delicious and easy!!!
For a perfect thin crust pizza, roll 1/4 of the dough into about a 10 inch diameter pizza. Top, and bake at 425 for 15 minutes. I use a holed aluminium pizza pan and get ideal results. Remember to bake your pizza on the lowest rack, closest to the heating element. The dough does taste better after it's aged at least a day in the refrigerator.
This recipe produces exactly what I've been looking for in years of almost daily trials with different recipes and techniques. Yes, I make pizza almost every day, and dough almost every week. Unfortunately at this point I can only speak to how well this recipe holds up in a thin, cracker-like crust pizza. Because it is so good I haven't bothered to try it with thicker crusts. I have never been able to make a thin crust pizza as perfect as this. The dough bakes up perfectly firm and crunchy with perfect browning around the edges. Flavor is a little dull on the first day, as should be expected. After at least a day in the refrigerator the flavor improves dramatically. When I remove it from the refrigerator I let it come to room temperature before using. I like to have prepared dough on hand. This dough ages very well. I'm currently on day 4, and I would say it is as good if not better than its second day. I haven't been able to keep it long enough to find what age it reaches peak flavor.