QUICK AND EASY PIZZA CRUST RECIPE | ALLRECIPES
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.
Provided by CHEF RIDER
Categories Pizza Dough and Crusts
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 1 12-inch pizza crust
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a pizza pan.
- Place warm water in a bowl; add yeast and sugar. Mix and let stand until creamy, about 10 minutes.
- Add flour, oil, and salt to the yeast mixture; beat until smooth. You can do this by hand or use a stand mixer fitted with a dough hook to make it easier. Let rest for 5 minutes.
- Turn dough out onto a lightly floured surface and pat or roll into a 12-inch circle. Transfer to the prepared pizza pan.
- Spread crust with sauce and toppings of your choice.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts : Calories 169.8 calories, CarbohydrateContent 28.1 g, FatContent 4 g, FiberContent 1.1 g, ProteinContent 4.8 g, SaturatedFatContent 0.6 g, SodiumContent 292.8 mg, SugarContent 0.6 g
QUICK PIZZA DOUGH RECIPE - NYT COOKING
The trouble with most homemade pizza dough recipes is that they’re sort of a pain. You have to plan ahead. Knead the dough. Let it rise. Clean up after it. This might be the pizza dough recipe that finally persuades you it’s worth the effort — what little effort is required. With the help of two allies in the kitchen — your food processor and your freezer — now homemade pizza dough is nearly as simple as taking a chicken breast out of the freezer to thaw on your way out the door in the morning.
Provided by Suzanne Lenzer
Total Time 30 minutes
Yield 2 crusts (4 servings)
Number Of Ingredients 6
Steps:
- Make the dough:
- Make the pizza:
Nutrition Facts : @context http//schema.org, Calories 500, UnsaturatedFatContent 12 grams, CarbohydrateContent 76 grams, FatContent 15 grams, FiberContent 3 grams, ProteinContent 13 grams, SaturatedFatContent 2 grams, SodiumContent 414 milligrams, SugarContent 0 grams
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Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 490 calories per serving
- Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
- In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
- Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
- Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
- Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
- If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
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Reviews 4.5
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