Homemade pizza is a favorite around here, but I sometimes struggle with the timing of it all. I either want to make my supper in the morning and pop it in the oven right before we eat, or start (and finish!) cooking an hour before supper. Until I saw Crystal’s recipe, I never thought to try a no-rise dough. This one really works for me!
No-Rise Pizza Crust
- 1 Tbsp. yeast
- 1 cup very warm water
- 1 tsp. sugar
- 1 tsp. salt
- 2 Tbsp. olive oil
- 1 c. whole wheat flour
- 1 1/2 c. white flour
- Mix yeast, sugar, and water. Allow to sit for a few minutes to get yeast activated.
- Add salt, oil and both flours. Mix well.
- Knead into a smooth dough on a floured surface. (I usually knead for about 2 minutes.)
- Allow dough to rest 5-10 minutes. (It’s easier to shape if it rests.)
- Press into a large, greased pizza pan. (This recipe makes enough for one large “hand tossed” consistency crust.)
- Add pizza sauce (I often use tomato sauce sprinkled with Italian Seasoning) and toppings.
- Bake at 425° for about 15 minutes.
This pizza happened to be the “birthday version” for Daddy. The kids love taking the usual and making it special with numbers, words, or designs. Fun!
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