Saturday, April 16, 2011

No Rise Pizza Dough

We have been on a pizza kick lately. Anything you can possibly imagine, we have made into a pizza topping. It started out as a way to clean out the refrigerator and grew into a monster.

The problem I ran into was time. Most dough recipes require at least some sort of rising time for them to turn out edible. So I was on a search to find one that didn't require rising. I have a crazy crust dough recipe, but I never really liked the texture of it. It's good in a pinch and maybe for a change of pace, but it didn't quite fit what I wanted. So off to the blogosphere it was to find my perfect recipe.

Now, there are a LOT of really good pizza dough recipes out there, but several months ago, I came across My Bizzy Kitchen's recipe for a no rise pizza dough. This is it. This is what I have been searching for.

This may be the best pizza dough I have ever had.

AND it does not have to rise. Hence the title, No Rise Pizza Dough.

Biz makes hers in a food processor, but I just put mine in my Kitchenaid mixer with the dough hook. (Do you have one of these? No???? Get one. Get one now. They are worth every penny you have to shell out.)

And try this dough. We have made Friday our Pizza Night because of this recipe.
No Rise Pizza Dough
2 1/2 to 2 3/4 cup all-purpose flour, divided
1 teaspoon sea salt
1 package active yeast
1 cup warm water
1 tablespoon olive oil
Heat water to 110 degrees. Add yeast and let it sit for 5 minutes until its all nice and bubbly. Mix 2 cups flour and salt together. Add olive oil to yeast/water mixture and stir. Slowly pour in yeast mixture. Mix well. Add enough extra flour so that it stops sticking to the sides. Knead the dough for about 5 minutes.

For a crispy cruncy crust: prebake dough at 425 for 7 minutes, remove from oven, add toppings and then slide pizza directly onto the oven on the lowest rack until the toppings all melt together.

For a chewy crust: put the pizza in the oven with all the toppings, leave it on the cookie sheet and cook at 400 degrees.

This recipe makes two 12 inch pizzas.


Biz said...

Hooray for no rise pizza dough! I love it too - and when I make two batches and stick some in the fridge - take out the dough a couple days later and you'll get a whole new flavor and texture as the yeast continues to do its magic. Just let it come to room temp for an hour on the counter before using it.

Hope you have a great weekend!

Tracie said...

Hi Biz!
Great tip on putting it in the refrigerator, I had no idea you could do that.

Thanks so much!