Writing is such a funny endeavor. It is one of those activities that I think about doing most often around 9 pm while washing my hair in the shower. I’ll start an internal dialogue that suddenly turns to paragraphs that I want to express. Yet, I rarely actually put those thoughts down and instead let them dissipate into the recesses of my mind. Though, I don’t think the readers of this poorly maintained blog would be very surprised to learn this.
Last night was different. This one I have to share! I was trying to narrow down what I wanted to bake for the following day: something new? maybe a berry studded meringue? sandwich cookies? a cake topped with a meringue sandwich cookie??? (OK, not really that last one) but suddenly I realized the answer: pizza dough. Actually my mother-in-laws super quick pizza dough recipe to be exact.
Over the years, I have made many different pizza doughs. Yet, there is something about this ultra quick recipe that is comforting and reminds me of the pizzas I grew up eating at home – a little less pizzeria and a little more home style. My mother-in-law passed it down when we were first married and I’ve squirreled it away in my recipe box ever since.
The interesting part about this recipe is that it uses yeast but skips the rise. Mix all the ingredients together, let it set for a minute, and poof your ready to knead it a few times, roll it and stick it in the oven. Lately, I decided to change a few ingredients and I think the results are worth it. I use instant yeast, bread flour instead of all-purpose, and olive oil instead of vegetable. The higher gluten content of the bread flour makes for a sturdier dough and a finished crust with a bit more chew to it. This dough holds up well to wet ingredients like fresh tomatoes.
Ready to try it?
Quick Pizza Dough
Makes 1 pound of pizza dough and is the perfect amount for our family of four. If using active dry yeast, proof the yeast in the warm water before adding to the remaining ingredients.
Ingredients:
- 2 1/2 cups bread flour
- 2 ¼ teaspoons instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoon olive oil
Directions:
Preheat over to 450 degrees. Dust a large baking sheet with corn meal. In a large bowl, whisk together flour, yeast, sugar, and salt. Add water and olive oil and stir with a wooden spoon until combined into a shaggy dough. Let the dough rest 5 minutes (this is a great time to prepare the pizza ingredients). Flour the counter and knead the dough a few times. Roll out dough to fit the baking sheet, adding flour as needed while rolling. If the dough springs back too quickly to roll, then give it another 2 minutes to rest. Transfer dough to the baking sheet, add toppings and bake. Bake for 15-20 minutes or until the crust is golden brown. Enjoy!
Baking with Rachel 