Quick Mix Quick Rise Pizza Dough
photo by Ruthie B.
- Ready In:
- 51mins
- Ingredients:
- 7
- Yields:
-
2 thin crust pies
ingredients
- 2 1⁄2 cups all-purpose flour
- 1 tablespoon fast-rising active dry yeast
- 1 teaspoon salt
- 1 cup hot water (not boiling)
- 2 tablespoons vegetable oil
- oil, for oiling pans
- cornmeal, to sprinkle on pan
directions
- In a large bowl, combine 1 1/2 cups of flour with yeast and salt.
- Pour hot water and oil into flour mixture and mix well.
- Mix in remaining flour to make a slightly sticky dough.
- Form dough into a ball.
- On a lightly floured surface - or using the dough hook on KitchenAid mixer - knead dough for about five minutes or until smooth and elastic.
- Cut dough in half; cover and let rest for 10 minutes. To make later, refrigerate the rounds of dough at this point. Bring to room temperature before rolling or stretching.
- Meanwhile, lightly oil pizza pans or sheets and sprinkle lightly with cornmeal.
- Roll dough to desired thickness and transfer to pans, or place dough directly on pan and pat and stretch to desired shape and thickness.
- Let rise for 15 minutes, a little longer if you are making a thick crust.
- Add toppings.
- Bake in 450 degree oven for 16 to 18 minutes.
Reviews
-
Fantastic crust! I used a kitchen aid mixer with the dough hook to knead the dough. I used half the dough for a thin crust pie and put the other half in the fridge for another day. I let it rise for about an hour before rolling it out on a floured board. It was very easy to work with, unlike a lot of other recipes I've tried. I brushed some olive oil on the edges of the dough. I highly recommend using a pizza stone. I heated the oven at 500 degrees for quite a while to make sure the stone was hot. I The dough slid easily off a floured peel and didn't stick to the stone even though I didn't put any cornmeal on it first. It took about 12 minutes at 500 degrees to bake until the crust was perfectly browned and the cheese was just right - not burned. The texture was perfect - thin, light, crispy on the bottom, and just the right amount of chewiness and flavor. I made a white pie with shrimp scampi and bacon, and it was just ridiculous! I also tried this recipe using some white whole wheat flour, but I think it wasn't as good as using all white flour. It wasn't as elastic and tore while I spread it out. It was also hard to shape so it came out looking odd, but tasted ok. This is a winner!
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Great flavor and the thin crust was perfect for 2 nice pizzas. I baked mine without sauce, just cheeses and various toppings but kept the toppings thin, my family loved it and I just made my own pizza sauce for dipping which was very basic using fresh diced tomatoes- so wonderful. This is the crust I will use from now on.
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RECIPE SUBMITTED BY
MA Blossom
Canada
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