Oh yes! Pizza was on the menu last night for Son-o and I. Instead of ordering in or going out, we opted to doctor up our own.
We had custom, piping hot, tasty-delicious pizza in about 30 minutes. To keep it all pronto, and still stick with fresh-baked, we opted to use a yeast-free dough recipe. Check it out!
Yeast-Free Pizza Dough
1-1/2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/2 cup water
2 Tbsp olive oil
Preheat oven to 425 degrees.
Combine dry ingredients in a large bowl and make a 'well' in the center. In that well, add water and olive oil.
Fold flour mixture into oil mixture until just combined - do not over mix.
Add a little extra water if dough seems too stiff. Flour hands and knead - stretch. . .
and fold. . .
until smooth and elastic, about 3-5 minutes.
Place on lightly oiled cooking sheet
and roll with floured rolling pin
and/or press with fingers until 1/4" to 1/2" thick. Each recipe will make about one 12" pizza.
Top with your favorite toppings - I chose traditional pizza sauce, Canadian-style bacon, pineapple, minced jalepeno and mozzarella cheese.
and bake on bottom rack in 425 oven for 15 - 20 minutes until crust is golden to light brown edge to edge (you should be able to lift pizza with spatula to check bottom - all the way to the center).
Let pizza rest for a few minutes before slicing then eat! Eat! EAT!
Doesn't Javyn's pepperoni pizza look yummy? He added some sprinkling of jalepeno too:-)
Have a Pronto kind of day ~
Robin Z
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