Monday, April 23, 2012

Super Quick Pizza Crust

I'm not really loyal to one pizza crust, but I have a few favorites. The one from my bread maker probably wins since all I have to do is throw things in (should I have the foresight to do this 90 minutes before assembly time). I also really like this one and we always love a good sourdough crust.

However, on days like today when I walk into my house at 4:00 knowing my husband is going to walk out at 5:25 and we want something substantial, crowd-pleasing and yet cheap for dinner, there's nothing that can beat this 15-minute from scratch pizza dough. Nothing. Time-wise it even gives a dough from a box some competition. And taste-wise it'll blow that boxed stuff out of the water.

Are you ready? Cause it's kind of like rocket science around here. Ha ha. Just a little joke there. I can't even figure out blogger's new format, so you can rest assured that no threat of rocket science exists in this household. Whew.

Super Quick Pizza Crust
adapted from Better Homes and Gardens Cookbook
Makes 2 medium sized crusts or one extra large (we fill a jelly roll pan with a nice rectangular pizza)
Prep time: 7 minutes
Sit time: 10 minutes (or less if you're really in a pinch)
Cost: $.50
flour: .10, whole wheat flour: .30, yeast: .10

Note: I use a combination of whole wheat and all-purpose flour: about 1 1/2 C whole wheat and 1 C all-purpose. I know it can be made entirely with all-purpose flour if you wish. I haven't tried it with 100% whole wheat, but I bet it would work just fine.

2 1/4- 3 1/2 C flour
1 Tbsp yeast
1/4 tsp salt
1 C water
2 Tbsp oil

Mix 1 1/2 C flour, yeast, and salt together in a bowl. Add water and oil and mix. Add flour in 1/4 C increments until it becomes too stiff to mix. At that point, turn it on to the counter and knead it for a few minutes, adding flour as necessary.

Let it sit for 10 minutes, which is usually just the right amount of time for me to get a sauce ready and some vegetables chopped.

Spread it out on a greased pan and have at it with whatever toppings you wish.



  1. Totally unrelated, but I wanted to share this recipe for ranch dressing with you.

    It is SO awesome! I used 1/2 T dried onion and a tsp of freeze dried chives instead of the green onion and skipped the horseradish. If you use regular yogurt it's runny enough to use as dressing, if you want a thicker dip then Greek yogurt is perfect. It tastes better the next day.

    1. I feel like I've seen this before. And I've been meaning to try it, but haven't gotten to it. I really should because I was thinking just yesterday that that store-bought ranch powder is still one of my little indulgences that I should probably wean myself from.

    2. I can't believe you buy packets of ranch powder. Now, I generally buy it in bottles, and had never made my own dip/dressing until recently. The price is really getting out of hand though. My squeeze bottle of Hidden Valley went from 2.89 to 4.89 recently, and I can't deal with that kind of price increase! Peanut butter prices are bad enough.

    3. I actually don't buy packets. I buy a big plastic bottle thing of powder, which is cheaper, but still not even close to being cheap. I don't like how it tastes in the squeeze bottles. So, yes, time for a recipe, eh.

  2. Just found your blot and I'm really liking it! My question is what oven temperature do you cook this? Thanks!

  3. I meant "blog" so sorry!!

    1. So glad you're liking the blog. I usually cook my pizza at 400. Pizza snobs would do a thinner crust and a higher temp. My pizza crust is what Pizza Hut would call "hand tossed" in its thickness and I cook the pizza at 400 for about 15 minutes or until the cheese is browning a bit.



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