Quick and Easy Pizza Crust
This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy
This is a great recipe when you don't want to wait for the dough to rise. You just mix it and allow it to rest for 5 minutes and then it's ready to go It yields a soft, chewy crust. For a real treat, I recommend you use bread flour and bake it on a pizza stone, but all-purpose flour works well too. Enjoy
- Carbohydrate 383.644521425286 g
- Cholesterol 0 mg
- Fat 15.4676167680319 g
- Fiber 12.6183082735937 g
- Protein 62.9055001885607 g
- Saturated Fat 2.21375851286565 g
- Serving Size 1 1 - 12 inch pizza crust (594g)
- Sodium 12.4423675885766 mg
- Sugar 371.026213151693 g
- Trans Fat 3.06527998646012 g
- Calories 1966 calories
Step-by-step
- Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
- Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.
The Mechanics of Instant Dough
The ingredient list hides the physical changes happening during mixing. Warm water at 110 degrees Fahrenheit activates the yeast rapidly while dissolving the sugar that feeds it. Bread flour contains a higher protein content than all-purpose flour, yielding more gluten development that creates the characteristic chewy texture required for a sturdy base.
The Short Rest Period
Allowing the mixed dough to rest for just five minutes relaxes the gluten strands just enough to make rolling feasible without severe snapback. Baking at 450 degrees Fahrenheit provides the thermal shock needed to spring the yeast before it dies, setting the crumb structure quickly. Dusting the peel with cornmeal acts like tiny ball bearings, preventing the dough from sticking during transfer.
Scaling and Adjustments
Duplicating this batch for larger gatherings requires doubling all measurements proportionally while keeping the hydration temperature constant. Baking on a preheated pizza stone absorbs moisture rapidly from the bottom crust, producing a crisper finish than standard metal pans can achieve.
