World's Fastest Homemade Pizza
Okay, this is a recipe without a recipe. My brother-in-law gave it to me about a year ago and I seem to have misplaced it. But I remember pretty much how to make it and simply go by sight on this one! I made this yesterday and started with about 3 cups of warm water. It made enough to fill 2 baking sheets.
1. Start by placing warm water into the bowl of your stand mixer.
2. Add about 1/2 tsp sugar
3. Add 2 tablespoons yeast (any kind of yeast will do - bread machine, regular, instant, fresh)
4. Stir around and leave it alone for about 5 minutes, til the yeast begins to grow.
5. Add 1-2 tbsps olive oil
6. Add 2 cups of all-purpose flour, a tsp granulated garlic, herbs of your choice (I like to use rosemary and Greek oregano, which is the BEST, BTW), and some salt & pepper. Don't be shy on the salt because it'll be really blah if you don't use enough. Again, I have no idea how much, maybe 1 tsp for sure.
7. Put the dough hook on your stand mixer and continue to add flour until the dough has come together into a nice ball and is not too sticky or too dry.
Pour a little olive oil into the palm of your hands and grab that dough - spread it onto a prepared pizza pan or baking sheet - make it about 1/2" thick if you like sort of a normal thickness to your crust.
Put your tomato sauce, toppings, pizza on top. Throw into the oven (I bake it at about 400 F) until nicely risen, cheese is melted and the edges are a little browned up, about 15-20 minutes. You just have to keep an eye on it til it looks the way you want it.
Just before hitting the hot oven:
YUM!
The final product:
Quick dinner and who doesn't love a little bread? Oh okay, probably the person with Celiac or a wheat allergy. I apologize! In that case ... Chebe bread makes the best gluten-free pizza dough. My sister & I love to eat it fresh from the oven with homemade tzatziki - but that's a whole other post!
1. Start by placing warm water into the bowl of your stand mixer.
2. Add about 1/2 tsp sugar
3. Add 2 tablespoons yeast (any kind of yeast will do - bread machine, regular, instant, fresh)
4. Stir around and leave it alone for about 5 minutes, til the yeast begins to grow.
5. Add 1-2 tbsps olive oil
6. Add 2 cups of all-purpose flour, a tsp granulated garlic, herbs of your choice (I like to use rosemary and Greek oregano, which is the BEST, BTW), and some salt & pepper. Don't be shy on the salt because it'll be really blah if you don't use enough. Again, I have no idea how much, maybe 1 tsp for sure.
7. Put the dough hook on your stand mixer and continue to add flour until the dough has come together into a nice ball and is not too sticky or too dry.
Pour a little olive oil into the palm of your hands and grab that dough - spread it onto a prepared pizza pan or baking sheet - make it about 1/2" thick if you like sort of a normal thickness to your crust.
Put your tomato sauce, toppings, pizza on top. Throw into the oven (I bake it at about 400 F) until nicely risen, cheese is melted and the edges are a little browned up, about 15-20 minutes. You just have to keep an eye on it til it looks the way you want it.
Just before hitting the hot oven:
YUM!
The final product:
Quick dinner and who doesn't love a little bread? Oh okay, probably the person with Celiac or a wheat allergy. I apologize! In that case ... Chebe bread makes the best gluten-free pizza dough. My sister & I love to eat it fresh from the oven with homemade tzatziki - but that's a whole other post!
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