This is a very quick pizza crust that does not involve a lot of kneading or rising time. It is not as good as some other crusts I have had, but it does get nice and crispy.
Servings: 2 large pizzas or 6 personal pizzas
Prep Time: 20 mins
Inactive Time: 2 hours
Active Time: 20-30 mins
Ingredients
4.5 cups all-purpose flour
1 3/4 tsp salt
1 tsp instant yeast
1 3/4 cups cold water
1/4 cups olive oil
3 T herbs and pepper (optional)
Directions
In a standing mixer with a paddle attachment, mix the flour, salt, yeast and herbs/pepper. Add the water and olive oil and mix until just combined. Switch to the dough hook attachement and mix on medium speed for 5 to 7 minutes. The dough should not stick to the sides, but should stick to the bottom. If the dough looks wet, add more flour. Remove the dough from the bowl onto a floured surface. Divide the dough into portions that you will use it in, from 2 to 6 depending on the size of the pizzas you want to make. Let sit for up to 2 hours covered by a damp cloth. At this point you can refrigerate the dough for up to 3 days as long as it is tightly sealed. If you do refrigerate it, make sure to remove it 2 hours before you use it.
Heat the oven to 500F. Stretch/roll the dough out with some flour. Place on a greased sheet pan and place in the middle of the oven for 20 to 30 minutes. If you are cooking multiple pizzas at once make sure to rotate them halfway through so that the bottoms and tops are evenly brown.
This looks so good! I'm going to try it.Pizza Equipment
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