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Ultra Quick Pizza Dough Recipe

This pizza dough recipe is ideal for when you are in a hurry because you do not need to leave it overnight in the refrigerator to rise or in a warm place for several hours either. This recipe uses half the dough to make the crust of one pizza.

You can freeze the rest in a plastic bag for up to 6 months and thaw it overnight in the refrigerator. If you want to know how to make pizza dough for a hungry family, try this recipe. This is the quickest way to make a great pizza crust and you can double the recipe to make plenty of dough for future pizzas since it freezes so well.

Whoever knew making a pizza crust from scratch could be this quick and easy? Forget long kneading times, allowing it to prove and rise, or spending all afternoon waiting for your dough to be ready to turn into a pizza. Instead, this recipe allows you to combine the ingredients, knead it briefly, and then you can add your toppings and bake the resulting pizzas.

This recipe makes 2 pizzas but you could just as easily make 4 individual ones or 1 large one if your oven is big enough. That is part of the charm of making your own pizza dough. You get to choose the shape and size of your pizza. This is so quick to make you can preheat the oven before you begin and when the oven gets to the right temperature your pizzas should be ready to go in.

Quick Thin and Crispy Pizza Dough
Summary: Weeknight recipes do not get much more tempting than this. Homemade pizza is great and this recipe is quick and easy to make, producing a wonderful pizza.
Author:
Cuisine: Italian
Recipe type: Pizza
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 cups plain flour
  • 2 tablespoons olive oil
  • ½ cup warm water
  • ½ teaspoon sugar
  • 1 beaten egg
  • Sachet instant dry yeast
  • ½ teaspoon salt
Instructions
  1. Preheat a pizza stone at 430 degrees F for an hour, using the lowest shelf in the oven.
  2. Sift the flour into a bowl. Add the sugar, yeast, and salt. Combine the oil with the water and add to the flour mixture. Stir in the egg. Mix until the dough comes together.
  3. Turn it on to a lightly floured board and knead for 8 minutes, adding more flour if it is too sticky. Divide the dough in half. You can either make two pizzas or save half the dough for a future pizza.
  4. Roll the dough into a disk and add your favorite toppings. Bake for 20 to 25 minutes until the crust is golden and the cheese is melted.
Notes
Makes 1 large pizza or 2 smaller ones

Photo Description:

Quick and easy pizza recipes are always a tempting dinner idea. Although picking up the phone and ordering a pizza is quick and easy, the flavor is often lacking. Homemade pizzas on the other hand boast a wonderful homemade charm because you are making this dish yourself with love. This pizza is made from the bottom up. First you will be making a lovely crust using ingredients like flour, egg and yeast, then it is time to add your sauce and toppings. It is your choice whether to make one large pizza, a couple of smaller ones, or even 4 individual pizzas. As the cook, the choice is yours.
 


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Christine Szalay-Kudra


Hi I'm Christine, and I am happy you are visiting. Food is a large part of our family's lives, and we love to try new dishes, especially Italian food which offers so much freshness and flavor, whether you are making a classic Italian dish like lasagna or pizza, or experimenting with new appetizers, entrées or desserts from Italy.


Even if you are brand new to this cuisine, you will be able to find all kinds of tempting recipes here. I have been collecting classic Italian recipes, all conveniently in one place, along with unusual recipes from Italy plus some dishes inspired by Italian cuisine.


When the weather is cold, a baked pasta dish or juicy pork or veal recipe might be ideal. During the summer months, an Italian salad might be your dish of choice. We have vegetarian recipes, Italian soups, and even tips on how to work with Italian ingredients for the best results, whether you are making lasagna, gnocchi or an Italian casserole

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Thanks for visiting.


Christine

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