Fresh Corn, Poblano, and Cheddar Pizza
This vegetarian Fresh Corn, Poblano, and Cheddar Pizza is perfect for summer get-togethers. In this recipe, sweet corn meets smoky roasted poblano pepper. Rockin’ Recipes I’m a recipe hoarder.
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This vegetarian Fresh Corn, Poblano, and Cheddar Pizza is perfect for summer get-togethers. In this recipe, sweet corn meets smoky roasted poblano pepper. Rockin’ Recipes I’m a recipe hoarder.
When craving pizza night, this is the recipe I go for: a simple gluten-free crust (either store-bought or homemade), simple red sauce, quick sautéed veggies, our homemade vegan sausage, and nut cheese.
The result is an incredibly comforting meal made …
When craving pizza night, this is the recipe I go for: a simple gluten-free crust (either store-bought or homemade), simple red sauce, quick sautéed veggies, our homemade vegan sausage, and nut cheese.
The result is an incredibly comforting meal made with 9 real, whole food ingredients that taste AMAZING. Let us show you how it’s done!
Pizza Crust
For this version, we used Simple Mills Gluten-Free Crust (NOT SPONSORED, we just love it!) to keep it quick and easy so we could focus on the homemade toppings.
I know it sounds cheesy, but pizza really is my favorite food. It has endless possibilities and usually includes my favorite things: bread, tomatoes, and cheese. And when you make your pizza dough from scratch, pizza is one of the cheapest dinners you can make. The best part? All of the ingredients for pizza dough […]
The post Homemade Pizza Dough appeared first on Budget Bytes.
I know it sounds cheesy, but pizza really is my favorite food. It has endless possibilities and usually includes my favorite things: bread, tomatoes, and cheese. And when you make your pizza dough from scratch, pizza is one of the cheapest dinners you can make. The best part? All of the ingredients for pizza dough are pantry staples, so you can make this whenever without planning ahead. AND it’s freezer-friendly so you can always have some stashed and ready to thaw on a moment’s notice.
Originally posted 7-2-2010, updated 6-16-2020.
While there are several styles of pizza dough out there in the world, this particular recipe is super simple and only includes:
That’s it! Really! This particular recipe creates a crust that is crispy on the outside, but still tender on the inside. If you use a rolling pin to really compact the dough and roll it thin, you’ll get a result that more closely resembles a crispy thin-crust pizza. Toss the dough by hand, gently stretching the dough and leaving some thickness will give you that crispy-yet-tender finish, with a few of those awesome big bubbles.
The instructions below will work with active dry or instant yeast.
After kneading the pizza dough, form it into a ball, coat the dough ball with a little oil to keep it from sticking to the plastic, then wrap tightly in plastic wrap. Place the plastic wrapped dough ball in a heavy duty freezer zip top bag, label, date, and place it in the freezer!
To thaw your frozen pizza dough, place it in the refrigerator the night before you intend to bake the pizza. The dough will rise slightly as it thaws. The other option is to allow the dough to thaw at room temperature, which will take about two hours. You’ll want to unwrap the pizza dough from the plastic before letting it thaw. Place the frozen dough in an oiled bowl and cover loosely with a clean towel as it thaws.
Make some homemade pizza sauce to go with your pizza crust!
Scroll down for the step by step photos!
Start by dissolving 1 tsp active dry yeast (or instant yeast) and 1 Tbsp sugar in ¾ cup warm water.
Let the yeast water sit for about 5 minutes, or until a thick layer of foam develops on top.
While the yeast is blooming, combine 1 cup all-purpose flour and 1 tsp salt in a mixing bowl. Stir until combined.
Add 1 Tbsp olive oil to the yeast water, then pour it into the bowl with the flour and salt. Stir until the mixture is fairly smooth.
Begin adding more flour, about ¼ to ½ cup at a time, until you can no longer stir the mixture with a spoon.
Once it forms a ball that you can no longer stir with a spoon, turn it out onto a clean, lightly floured work surface.
Knead the dough for about 5 minutes, adding a little flour as you go to prevent it from sticking. Once kneaded, you should have used about 2 cups flour total, since the first step of stirring salt into the flour. Total flour amount can vary depending on humidity and other factors. At this point you can let the dough rise and make a pizza same day, refrigerate the dough and make pizza with it the next day, or freeze the dough for future use.
To make a pizza same day: Place the dough ball back into the mixing bowl, add just a small drizzle of oil, and turn the dough to coat it in the oil. The oil will keep the dough from drying out as it rises.
Cover the bowl loosely and let the dough rise for about an hour, or until it is double in volume.
Preheat your oven to 450ºF. Stretch or roll the pizza dough out to 14-16 inches and place on a pizza pan. Add your favorite pizza sauce…
And your favorite toppings…
Bake in the fully preheated oven for 10-12 minutes, or until the crust and toppings are browned.
Slice and enjoy!
The post Homemade Pizza Dough appeared first on Budget Bytes.
Get your greens and pizza fix all at once with this spinach pizza! Ricotta, mozzarella and Parmesan cheese make for a creamy pie everyone will love. Want to get your greens and eat your pizza too? Try this Spinach Pizza! It’s got the power to change the minds of spinach haters everywhere. Yes, this pizza is all about garlicky, savory flavor! Any bitterness in the spinach melts away into the three cheeses. Ricotta makes for a creamy base, and mozzarella and Parmesan add stretchy texture and savory flavor. Top it off with herby spinach and a few colorful vegetables, and it’s a crowd-pleaser that everyone will love (especially with Italian salad). Even spinach haters! The secret to this spinach pizza? Frozen spinach. This spinach pizza has a little secret. It uses frozen spinach! Now, why is that important? It’s not just for the convenience factor (though that’s a thing). Frozen spinach has a satisfying texture: think spinach artichoke dip! Fresh spinach and frozen spinach are almost like two separate ingredients. Frozen spinach is blanched before it’s packaged, meaning it’s cooked quickly before freezing. This gives it a super satisfying texture when topped on a pizza: lightly crunchy and almost fluffy, […]
Get your greens and pizza fix all at once with this spinach pizza! Ricotta, mozzarella and Parmesan cheese make for a creamy pie everyone will love.
Want to get your greens and eat your pizza too? Try this Spinach Pizza! It’s got the power to change the minds of spinach haters everywhere. Yes, this pizza is all about garlicky, savory flavor! Any bitterness in the spinach melts away into the three cheeses. Ricotta makes for a creamy base, and mozzarella and Parmesan add stretchy texture and savory flavor. Top it off with herby spinach and a few colorful vegetables, and it’s a crowd-pleaser that everyone will love (especially with Italian salad). Even spinach haters!
This spinach pizza has a little secret. It uses frozen spinach! Now, why is that important? It’s not just for the convenience factor (though that’s a thing).
This spinach pizza is a white pizza, meaning it has a white sauce (or olive oil) that covers the dough. The most technique-driven part of making a pizza is the pizza crust, which we’ll walk through down below. Here are the basic steps (or go right to the recipe):
A few more white pizza recipes? Try our Ricotta Pizza or White Pizza (Pizza Bianca).
Homemade pizza dough is absolutely worth the effort: and once you practice a few times, it will become second nature! There are also several alternative options that are easier and quicker. Here’s a breakdown:
If you make our master pizza dough recipe or the thin crust pizza, you’ll need a few tools for your spinach pizza. Here’s what we recommend:
Do you love spinach artichoke dip? (We do!) You can easily make this spinach pizza into a Spinach Artichoke Pizza! Here’s what to do:
There are lots of other fun topping ideas for this spinach pizza! Here are a few ingredients we’d try:
Vegetarian.
PrintGet your greens and pizza fix all at once with this spinach pizza! Ricotta, mozzarella and Parmesan cheese make for a creamy pie everyone will love.
Keywords: Spinach pizza
It’s pizza party time! Here are a few more topping ideas to try:
Flatbread pizza is easy to make: a great appetizer or simple dinner! Use store bought flatbread to keep it fast, and pick your favorite pizza toppings. We’re all about traditional artisan Italian pizza around here. But we’re also about weeknight shortcuts. Meet the flatbread pizza! This idea doubles as a quick and easy dinner or an elegant appetizer. Here the crust is thin and crispy, and it’s topped with mozzarella, tomatoes, arugula and Parmesan cheese shavings, with balsamic reduction drizzle to finish it off. But you can use any pizza toppings you’d like! Here’s how to put together this quick and breezy pizza. What’s a flatbread pizza? There’s no official definition of flatbread pizza. Some sources say it’s any pizza with a thin crust, others say it’s pizza shaped in a rectangle. Others say it’s pizza that uses a flatbread as the crust. For this recipe, we went with the latter definition. To us, it’s a pizza made using a flatbread! This makes it quick and easy to make, and a little different from all our other pizza recipes. It’s very similar to this Naan Pizza! Homemade flatbread vs store bought Homemade flatbread makes for the best tasting flatbread pizza! […]
Flatbread pizza is easy to make: a great appetizer or simple dinner! Use store bought flatbread to keep it fast, and pick your favorite pizza toppings.
We’re all about traditional artisan Italian pizza around here. But we’re also about weeknight shortcuts. Meet the flatbread pizza! This idea doubles as a quick and easy dinner or an elegant appetizer. Here the crust is thin and crispy, and it’s topped with mozzarella, tomatoes, arugula and Parmesan cheese shavings, with balsamic reduction drizzle to finish it off. But you can use any pizza toppings you’d like! Here’s how to put together this quick and breezy pizza.
There’s no official definition of flatbread pizza. Some sources say it’s any pizza with a thin crust, others say it’s pizza shaped in a rectangle. Others say it’s pizza that uses a flatbread as the crust. For this recipe, we went with the latter definition. To us, it’s a pizza made using a flatbread! This makes it quick and easy to make, and a little different from all our other pizza recipes. It’s very similar to this Naan Pizza!
Homemade flatbread makes for the best tasting flatbread pizza! But, it takes a little time to put together. If your goal is a delicious homemade appetizer, you may want to go with homemade. If you’re going for a quick and easy dinner, store bought is the way to go. Here are a few notes:
Here are the rest of ingredients you’ll need for this flatbread pizza! The method is simple: prebake the crust in a 450 degree oven for a few minutes until lightly crisped, then top it and bake a few more minutes until the cheese melts. Here’s what we used:
Of course, you can top flatbread pizza with whatever you like! Here are a few of our favorite ideas:
You can serve this flatbread pizza as an appetizer, and it feeds about 4 to 6 people. Or try it as a main dish: it’s a light pizza so you’ll need to accessorize with hearty sides. How to make it into a meal? Here are a few things we’d pair with it:
Vegetarian.
PrintFlatbread pizza is easy to make: a great appetizer or simple dinner! Use store bought flatbread to keep it fast, and pick your favorite pizza toppings.
Keywords: Flatbread pizza
Outside of our standard pizza recipes, we’ve got a few more fun alternative pizzas to try:
Use eggplant for the crust to make Eggplant Pizza! These mini pizzas are tasty and easy to make, covered in garlicky sauce and gooey cheese. Here’s a non-traditional pizza recipe that’s stolen our hearts: eggplant pizza! No, it’s not pizza with eggplant on it. It’s pizza crust made of roasted eggplant! Yes, “pizza” is perfect for busy evenings when you don’t have energy to make a pizza. It’s a healthy, naturally gluten-free pizza that’s loads quicker than the standard. Top it with whatever you like, and it’s a quick, whole foods way to get dinner on the table fast. (Or a late night snack. Done it!) Wait…eggplant pizza? Here at A Couple Cooks, we don’t shortcut on our pizzas. Our Italian-style Margherita Pizza recipe is our pride and joy, honed over 10 years of studying Italian pizza. But! That doesn’t mean we don’t enjoy a quick and easy alternative. This healthy eggplant pizza is a spin on a recipe we made years ago from someone you might not expect…Julia Child! Yes, Julia Child, master of French cooking, has a recipe for eggplant pizza in one of her cookbooks. Except she called it something fancy and French! Alex and I made […]
Use eggplant for the crust to make Eggplant Pizza! These mini pizzas are tasty and easy to make, covered in garlicky sauce and gooey cheese.
Here’s a non-traditional pizza recipe that’s stolen our hearts: eggplant pizza! No, it’s not pizza with eggplant on it. It’s pizza crust made of roasted eggplant! Yes, “pizza” is perfect for busy evenings when you don’t have energy to make a pizza. It’s a healthy, naturally gluten-free pizza that’s loads quicker than the standard. Top it with whatever you like, and it’s a quick, whole foods way to get dinner on the table fast. (Or a late night snack. Done it!)
Here at A Couple Cooks, we don’t shortcut on our pizzas. Our Italian-style Margherita Pizza recipe is our pride and joy, honed over 10 years of studying Italian pizza. But! That doesn’t mean we don’t enjoy a quick and easy alternative. This healthy eggplant pizza is a spin on a recipe we made years ago from someone you might not expect…Julia Child!
Yes, Julia Child, master of French cooking, has a recipe for eggplant pizza in one of her cookbooks. Except she called it something fancy and French! Alex and I made these as an appetizer for a meal years ago when we were first learning to cook, so they’ll always hold a place in our hearts.
Here’s the basic concept behind eggplant pizza, or: pizza with a roasted eggplant crust! The main steps are as follows (or jump right to the recipe):
One tip for eggplant pizza: look for a globe eggplant that’s as uniform in size all the way down as possible. Many globe eggplants have a thin neck and get very large at the bottom. This means that when you slice them, you get lots of small circles and then massive circles.
Finding a uniformly sized eggplant helps so that all your pizzas are closer to the same size. Of course, this doesn’t affect the flavor. So it’s not it’s not required, just a helpful hint!
Of course, you can use storebought pizza sauce for this eggplant pizza. But! We highly recommend trying our Easy Pizza Sauce at least once because, here’s the thing. It takes just 5 minutes to make in a blender. And when you take a taste of a spoonful, you will never go back! Every time we make it, I taste it and say: “Wow, that really is the best pizza sauce.” Give it a try and let us know if you agree. (Fire roasted tomatoes are the key.)
You can add any toppings you like to this healthy eggplant pizza! While we love them topped simply with cheese and fresh basil, here are a few more ideas:
This eggplant pizza is a perfect gluten-free pizza option! It’s difficult to find a great gluten-free pizza dough, and nice to have a different option for gluten-free and keto diets. Of course, we like this pizza in its own right: so it works for people of all diets.
You can serve this eggplant pizza as an appetizer, and it feeds about 4 to 6 people. Or try it as a main dish! We’d recommend doubling the recipe below for 4, and then serving with some hearty sides. How to make this eggplant pizza into a meal? Here are a few things we’d pair with it:
Vegetarian and gluten-free.
PrintUse eggplant for the crust to make Eggplant Pizza! These mini pizzas are tasty and easy to make, covered in garlicky sauce and gooey cheese.
*This recipe is easy to double to feed 4 as a main dish. If you can, try to find eggplant that is a uniform size all the way down the eggplant (eggplant that has a very large bulb at the end makes for more variation in pizza size).
Love eggplant? Us too. Here are a few more tasty eggplant recipes:
Here’s how to make the incredible pan pizza at home! It’s got thick pillowy crust and tastes like your favorite pizzeria…but even better. Eh ’em. Calling all lovers of thick, pillowy pizza crust! This epic homemade pan pizza tastes just like the thick crust pizza from your favorite pizzeria. The smell wafting from the oven is enough to make you visibly drool (we did!). Cooking in a cast iron skillet makes the crust crispy on the outside and soft on the inside: and the cheese goes all the way to the edges. These supreme-style toppings with gooey cheese and garlicky tomato sauce…well, it’s true perfection. Side benefit: it’s easy to make, too. Here’s how to make the best pan pizza! How to make pan pizza: an overview Alex and I have spent years honing the art of Neapolitan-style artisan pizza and the perfect Margherita. But we’d never mastered American-style pan pizza: until now! While this style takes a little longer to make, it’s actually easier! You don’t have to shape the dough or worry about transferring it to a pizza stone. Throw it in a cast-iron skillet and let the oven do the magic! Here’s a basic outline of what […]
Here’s how to make the incredible pan pizza at home! It’s got thick pillowy crust and tastes like your favorite pizzeria…but even better.
Eh ’em. Calling all lovers of thick, pillowy pizza crust! This epic homemade pan pizza tastes just like the thick crust pizza from your favorite pizzeria. The smell wafting from the oven is enough to make you visibly drool (we did!). Cooking in a cast iron skillet makes the crust crispy on the outside and soft on the inside: and the cheese goes all the way to the edges. These supreme-style toppings with gooey cheese and garlicky tomato sauce…well, it’s true perfection. Side benefit: it’s easy to make, too. Here’s how to make the best pan pizza!
Alex and I have spent years honing the art of Neapolitan-style artisan pizza and the perfect Margherita. But we’d never mastered American-style pan pizza: until now! While this style takes a little longer to make, it’s actually easier! You don’t have to shape the dough or worry about transferring it to a pizza stone. Throw it in a cast-iron skillet and let the oven do the magic! Here’s a basic outline of what you’re getting yourself into with skillet pan pizza:
Make the dough | 15 minutes active |
Proof dough in skillet | 45 minutes to 1 hour, inactive |
Proof dough again (and prep toppings) | 45 minutes, inactive (use time to prep toppings) |
Top and bake pizza | 15 minutes, inactive |
The only equipment you’ll need to make pan pizza is a cast iron skillet! You’ll need a 10-inch skillet for this recipe, because the dough size is designed especially to fit this pan.
If you’ve baked bread before, you’ll know the term “proof”. Proofing is when you let bread dough rest after you’ve added yeast, so that it rises. The trick to getting the extra thick crust in this recipe is proofing the dough twice. The downside is that you’ll need to wait for 45 minutes not once but twice. The up-side is that you’ll get super thick, pillowy crust.
Another pro to making a skillet pan pizza: you don’t have to worry about shaping the dough! No throwing pizza dough in the air, or getting frustrated when it tears. Just proof it in the skillet, then press it out into the dough. It’s so simple!
When you think about toppings for pan pizza, you can use anything you like. Just make sure to make our Best Pizza Sauce! It is full of incredible flavor and makes any pizza taste like you just stepped into a pizzeria. Even better, it takes just 5 minutes to make. Please. We beg of you. Make this sauce! Go to Best Pizza Sauce for the recipe.
OK, so here’s the deal. You can top this pan pizza with cheese and pepperoni if you’d like. But might we suggest topping with these epic supreme toppings? Typically we encourage creativity (and we do!). But you’ve got to try these toppings at least once. They make your house smell like you just stepped into a pizzeria. And they taste, well…epic. Here’s the breakdown:
One last note about the technique for a pan pizza. The first thing you’ll do once you’ve topped your pizza is not put it in the oven. Nope, you’ll put it on a stovetop burner first and cook for 2 minutes. This makes sure that the bottom heats up just enough before it gets into the oven, making for the perfect crispy crust bottom. Trust us on this one!
This pan pizza recipe is made right in the cast iron skillet: you’ll rise the dough there for 1.5 hours, then press it in. Because of that, you can only make one pizza at once. Unless of course, you have two 10-inch cast iron skillets! (If so, can we be friends?)
That might not sound like enough. But guess what? The crust of a pan pizza is very thick, making it much more filling than a thin crust pizza. Typically Alex and I have at least 2 pizzas for our family (2 adults plus 3 year old), but with a pan pizza we can get by with one. Just make sure to accessorize with a salad or side. Speaking of…
Because you can only make one pan pizza at once, it’s an excuse to get creative on side dishes! It’s easy for Alex and me to load up on pizza, so we like the added challenge with this pan pizza. Here’s what we like to serve with it:
Vegetarian.
PrintHere’s how to make the incredible pan pizza at home! It’s got thick pillowy crust and tastes like your favorite pizzeria…but even better.
For the pan pizza dough
For the topping
Keywords: Pan Pizza, Easy Pan Pizza
Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make th…
Now more than ever, home is where many of us are seeking refuge and solace in light of the novel coronavirus. This is a tough time, but we’re here for you—whether it’s a new pantry recipe or a useful tip for your kitchen, here are some ideas to make things run a little more smoothly for you and your loved ones.
I rarely get text messages anymore. All of my conversations seem to take place on WhatsApp or, more recently, the Hollywood Squares grid of a Zoom call. The only contact who continues to send texts is my old friend Dominos, who messages me every week to share “Crazy Tuesday,”—or here in Paris, “Mardi Fou”—pizza specials.
I’m basically the happiest with this lemon flatbread pizza. At least, as happy as I can be right now. Let’s just say that crunchy flatbread, lots of cheese and bright, fresh lemon definitely helps. I love a good flatbread pizza! From this old school four cheese version to the roasted cauliflower one from The Pretty […]
The post Cheesy Lemon Flatbread Pizza with Hot Honey. appeared first on How Sweet Eats.
I’m basically the happiest with this lemon flatbread pizza.
At least, as happy as I can be right now. Let’s just say that crunchy flatbread, lots of cheese and bright, fresh lemon definitely helps.
I love a good flatbread pizza! From this old school four cheese version to the roasted cauliflower one from The Pretty Dish, it’s a great option to have when you’re either out of yeast (hi, me!) or just feel like mixing up a super quick dough. It’s more cracker-like that regular pizza dough, but it’s SO good.
In this case, I’m using the base of my garlic butter naan! So these are essentially naan pizzas. Yes.
Here’s how it goes down…
We start by making a quick little lemon oil because that stuff is delish. Brush it all over the dough and it can even be used for drizzling after!
Also going to make some hot honey. You can buy hot honey these days (how cool!), but I’ve been making it since before I could buy it. In fact, I made a hot honey pepperoni pizza a few years ago which first got me reeeeeally hooked on the combo. It’s just fantastic. Sweet heat!
Once your dough is made, the rest is really up to you. I went with some bacon because I didn’t have pepperoni and I don’t like sausage. I also used some leftover roasted broccoli! You could throw on any greens or vegetables you have. You could roast some just for this flatbread or you could use something hanging out in your fridge.
Make sure you verrrry thinnnnly slice a lemon. Like, paper thin! See through!
Next up – CHEESE. I had two (!) containers of burrata cheese in my fridge that were about to go. They’d been hanging out in there since I finished a few photographs for the book back in February and I just didn’t need them.
Well, now I needed them and I couldn’t be more thrilled to have them.
You don’t have to use burrata – use freshly grated mozzarella or provolone or fontina or even parmesan.
As much as it pains me to say it, this isn’t about the cheese here. Yes, of course, it’s always about the cheese for me. But this is much more about the lemon and the hot honey on top of crunchy dough. And just exactly what you decide to pair with it.
The dough edges get crunchy in the oven. The lemon oil is bright almost slightly sweet. Then you have cheese and vegetables and a big old drizzle of hot honey, which is spicy and sweet. The flavor combination is out of this world!
I can’t stress this enough: use what you have on hand! Any veggies work here – truly, almost anything works with cheese and lemon and honey. And bacon.
Then you can be the happiest too.
That golden, crunchy bubbly cheese on the end… omg.
The post Cheesy Lemon Flatbread Pizza with Hot Honey. appeared first on How Sweet Eats.
Desperate times call for desperate measures. There’s nothing quite like a perfectly light, chewy, and crispy traditional pizza crust made with yeast, but right now we have to make do with what we’ve got and for many, yeast is hard to come by! And I don’t know about you, but I’m definitely not going to […]
The post No-Yeast Pizza Dough appeared first on Budget Bytes.
Desperate times call for desperate measures. There’s nothing quite like a perfectly light, chewy, and crispy traditional pizza crust made with yeast, but right now we have to make do with what we’ve got and for many, yeast is hard to come by! And I don’t know about you, but I’m definitely not going to give up my beloved pizza just because I can’t find any yeast at the store. ?So for the time being I’m making this super fast and easy No-Yeast Pizza Dough to get my fix. Make sure you scroll down and read about the differences between yeast and no-yeast dough to get a better idea if this type of dough will work for you!
It’s important to understand that no-yeast pizza dough is not exactly like a traditional pizza dough made with yeast. No-yeast pizza dough does not go through a lot of kneading and rising, so it has a softer, fluffier, less chewy, and more bread-like texture. It’s not super crispy, it does not make those big delicate bubbles on the edges, and it doesn’t get very brown. It kind of reminds me of the old-school Dominos crust before they revamped their recipe, or some of the thicker-crust frozen pizzas. So, if you are a fan of either of those types of crusts, you might like this one as well!
Looking for a more traditional pizza dough recipe? Check out my classic Homemade Pizza Dough or Thin & Crispy Pizza Crust.
Instead of gas bubbles produced by live yeast, this pizza dough rises through gas bubbles produced by baking powder. Baking powder requires both water and heat to react, so you won’t see this dough rising as it sits at room temperature. That’s one of the great benefits of this no-yeast pizza dough—there’s no need to sit and wait for it to rise. Once it goes into the hot oven, then it springs into action!
As with most pizza doughs, using a rolling pin is a little easier, but it does create a flatter, more dense baked crust. If you gently stretch the dough by hand, more of the air bubbles are preserved in the dough and you’ll get a slightly more airy crust. So, take your pick based on your preferences!
I baked the pizza below on a sheet pan lined with parchment because on this day I was favoring convenience over texture. A parchment lined sheet pan produces a softer bottom crust, but makes cleanup super easy. If you bake on a perforated pizza pan or a pre-heated pizza stone, you’ll get a crispier bottom crust, but you’ll need to take extra care to prevent the dough from sticking (a good dusting of flour or cornmeal under the dough).
Want some pizza topping ideas? Try my White Pizza with Parsley Pesto Drizzle, Eggs Florentine Breakfast Pizza, or Garlicky Kale and Ricotta Pizza.
Scroll down for the step by step photos!
I thought you might like an inside look at the texture of this no-yeast pizza!
Preheat the oven to 425ºF. Add 2 cups all-purpose flour, 1 Tbsp baking powder, and ¾ tsp salt to a large bowl. Stir until these ingredients are well combined.
Add 1 Tbsp olive oil to 1 cup water, then pour them into the bowl of dry ingredients.
Stir the ingredients together until they form a shaggy ball of dough and no more dry flour remains on the bottom of the bowl. If the dough is too dry and does not come together in one piece or there is a lot of flour left on the bottom of the bowl, add a little more water (1 Tbsp at a time), until the dough comes together.
Turn the dough out onto a clean, lightly floured surface and knead just a few times until the dough feels evenly mixed (no hard or dry pieces). Let the dough rest for about 5 minutes so the gluten relaxes, which makes it easier to roll or stretch out.
Roll or stretch your dough out to the desired shape or size, making sure not to stretch it to less than ¼-inch thick. Remember, while rolling is easier, it produces a flatter slightly more dense dough. Stretching makes a slightly lighter, fluffier crust. I rolled my dough about half way, then hand stretched the rest of the way.
Transfer your dough to your preferred type of pan (notes on the results you’ll get from different pans is above the recipe). I used a parchment lined sheet pan, which will result in a softer bottom crust, but is waaaaay easier to clean up. (This is a splatterware sheet pan from Rove & Swig)
Add your preferred sauce and toppings (Homemade Pizza Sauce, fresh mozzarella, pepperoni, dried oregano, and crushed red pepper in photo above).
Bake your pizza for about 15 minutes, or until the cheese is melted and slightly browned on top.
Slice and serve immediately! ???
The post No-Yeast Pizza Dough appeared first on Budget Bytes.