easiest pizza crust ever

I’ve done the impossible. I’ve found a pizza crust that is not only delicious, but also incredibly easy to make, fast, and most importantly, doesn’t require resting or rising time.

Seems too good to be true, right? But it’s not. Plus, it uses ingredients you probably already have and also works great for breadsticks and flatbread.

Start by dissolving some yeast and sugar in warm water. Let it sit for about 8 minutes, or until it starts to foam and froth.

While the yeast is doin’ it’s thing, get your dry ingredients ready. Flour and salt, please.

Pour the yeast mixture into the flour mixture and stir with a wooden spoon. The dough comes together mighty quickly.

Turn it out onto a floured surface and knead for 2 minutes. Not 8. Not 10. 2. Seriously easy recipe.

Use a rolling pin or just stretch it with your hands to get it into your desired shape.

I wish I could get my thighs into my desired shape just by stretching them.

Sprinkle a little cornmeal onto a baking sheet or pizza pan…

…and toss that sucker on there. I went for square because I was going for flatbread. If you want a thinner crust, roll it into a big circle.

Add your desired toppings. I went for olive oil…

…triple-cream brie (which seems strange, but melts into the bread and makes it delicious)…

…some cloves of roasted garlic

…and some salt and pepper. Simple and scrumptious.

Bake at 450° for 9-13 minutes or until edges are golden.

Homemade pizza in less than 30 minutes? That’s what I’m talkin’ about.

The melty cheese with the garlic was divine. Super rich and decadent to eat alongside a soup. This crust would also be great with the standard tomato sauce, mozzarella and salami or sausage.

It’s on the thick side but not soggy or mushy. It held up really well and supported the toppings.

This recipe would also be wonderful with a little sun-dried tomato paste, pesto, or smashed garlic added to the crust, or made with whole-wheat flour.

Good thing Husband is eating this too. Or else he’d never kiss me again.

Try this over the weekend—use some yummy leftovers as pizza toppings.

TGIF!

-RDG

Easiest Pizza Crust Ever, adapted from this recipe.

  • 1 packet active dry yeast
  • 1/4 teaspoon granulated sugar
  • 3/4 cup warm water
  • 1 3/4 cup flour
  • 3/4 tsp salt
  • cornmeal, for pan

Preheat oven to 450°. Dissolve yeast and sugar in water and let rest 8 minutes. Meanwhile, mix flour with salt in a large mixing bowl. Stir in the yeast mixture until a dough forms. Transfer dough to a floured work surface and knead for 2 minutes. Sprinkle a baking sheet or pizza pan with cornmeal. Roll or stretch dough into desired shape, place on prepared pan and top with desired ingredients. Bake for 9-13 minutes or until edges are golden and center is no longer doughy.


Comments

  1. Jennifer says:

    Ok, this is what’s for a friend’s birthday dinner tonight…your pizza with your roasted garlic (and goat cheese, kalamata olives, artichokes hearts, and roasted red peppers). And some other stuff, too. Thanks for the inspiration!

  2. Jennifer says:

    Thanks! It was wonderful and the recipe was as easy as you said it would be. I used 1 cup white and 3/4 cups whole wheat pastry flour and it was perfect. The garlic was a huge hit with everyone. 🙂

  3. I’ve decided that I need to move next door to you so that I can manage to score invites to dinner on a regular basis.

    • rainyd01 says:

      Hee hee 🙂 Thanks, Heather. Love your blog! And if you’re ever in Seattle, you’re always welcome for dinner!

  4. I was testing some old yeast I had in the fridge. It worked (I hadn’t expected it to) so I had to make something. I made this pizza crust and topped with sauce, cheese, and pepperoni. I stuck it in the fridge until dinner time and it was a hit! 🙂

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