Do you have a particular pizza crust preference?
I would be hard pressed to name a favorite style, but something about a very thin, crispy, crackly crust is quite appealing to me.
What makes this recipe different than most is that there is no rise-time. Perfect for those occasions when you want pizza in a hurry.
This is a recipe my family has been enjoying for a very long time ~ it is very user friendly, too. It yields one large pizza, two medium or four small pizzas. I prefer to make four smaller pizzas so we can vary the toppings (and the dough is a bit easier to work with in the smaller size.)
And if you don't happen to use up all of the dough you can either refrigerate it for up to one day, or freeze it for longer storage.
The pizzas in these photos were made from dough prepared, then refrigerated the previous day ~ so they have risen slightly more than dough formed and used immediately. Both ways are delicious!
I like to bake in a hot (500*) oven and directly on the pizza stone, and keep the toppings rather sparse to achieve the most crispy crust.
Again, the pizzas shown here were made from dough which was refrigerated for one day ~ so they rose a little more than immediately-made and baked dough.
This time they were topped with quick homemade pizza sauce (I'll share my favorite in the near future), fresh mozzarella, mushrooms, olive halves, and finely slivered sweet red pepper and slivered brown/yellow onions and fresh herbs.
On one pizza I added grape tomatoes, which I had oven-roasted with olive oil, fresh crushed garlic, sea salt and cracked pepper. Soo good!
To simplify even further ~ you can also make this dough in a food processor.
If you would like a printable copy of the recipe and directions
please click HERE to go to the Once Upon a Plate Recipe Blog.
If you try this method ~ I hope it becomes a favorite of yours as well.