Usually I use the No-Knead pizza crust recipe, but the problem is it requires 12-20 hours to rise. If I don’t plan ahead, this is the go-to fast pizza crust.
Makes about 4 servings
Hands-on time: 10 minutes
Total preparation time: 45 minutes
- 2 to 2 1/2 cups unsifted, unbleached all-purpose flour
- One 1/4-ounce package quick-rising yeast (about 2 1/4 teaspoons)
- 1 teaspoon sugar
- 1 teaspoon table salt
- 1 tablespoon extra virgin olive oil
Combine 1 3/4 cups of the flour, the yeast, sugar, and salt in the bowl of a food processor fitted with the chopping blade. Add 3/4 cup very warm water (120 to 130 F) and the oil; process until a soft dough forms. Add as much of the remaining flour, 1/4 cup at time, as necessary to make the dough manageable.
Shape the dough in a ball and place in an oiled bowl, turning so an oiled surface is up. Cover and let rise in a warm place until double in size, about 35 minutes.
Place a rack in the upper third of the oven; preheat the oven to 500 F. Lightly grease two insulated or very heavy rimmed baking sheets.
Divide the dough into 2 balls; roll each ball into an oval shape on a lightly floured surface. Make sure it will fit on the baking sheets. Transfer the dough to the baking sheets, pinching up a raised edge on each; cover loosely and let stand in a warm place while you assemble the sauce and toppings.
Cover the pizza with sauce, toppings and cheese. Bake the pizzas 15 to 20 minutes, until the crust is lightly browned and the cheese is melted.