This recipe makes pizza an easy weeknight meal! No more waiting for the dough to rise!
QUICK-RISE PIZZA DOUGH
from Liz
QUICK-RISE PIZZA DOUGH
from Liz
Serves 4.
Ingredients:
1 1/8 c warm water
1 package or 2 1/4 t yeast
1 t sugar
1 t salt
1 T olive oil
3 c flour (I use 1 c whole weat and 2 c white flour)
cornmeal
8 oz pizza sauce (tomato sauce with basil & oregano works great!)
mozzarella cheese
toppings
Preheat the oven to 425-degrees F.
Soften the yeast in water for 5 minutes.
Add sugar, salt, and olive oil.
Mix in flour gradually.
Knead the dough until smooth.
Ingredients:
1 1/8 c warm water
1 package or 2 1/4 t yeast
1 t sugar
1 t salt
1 T olive oil
3 c flour (I use 1 c whole weat and 2 c white flour)
cornmeal
8 oz pizza sauce (tomato sauce with basil & oregano works great!)
mozzarella cheese
toppings
Preheat the oven to 425-degrees F.
Soften the yeast in water for 5 minutes.
Add sugar, salt, and olive oil.
Mix in flour gradually.
Knead the dough until smooth.
Sprinkle cornmeal on the baking sheet.
Roll out dough and lay it on the baking sheet.
Let the dough rise 15 minutes, while you prepare the toppings.
Brush with olive oil and pre-bake it for 10 minutes.
Add toppings. (We like to put the toppings under the cheese so they stick to the pizza better.)
Bake 10-15 minutes or until cheese is melted.
Let cool for a few minutes before cutting.
Our favorite toppings combinations:
Let the dough rise 15 minutes, while you prepare the toppings.
Brush with olive oil and pre-bake it for 10 minutes.
Add toppings. (We like to put the toppings under the cheese so they stick to the pizza better.)
Bake 10-15 minutes or until cheese is melted.
Let cool for a few minutes before cutting.
Our favorite toppings combinations:
- Olives & bell peppers
- Pesto, olives, pine nuts, sun-dried tomatoes, & feta (no tomato sauce)
- Pesto & pear (no tomato sauce)
- Olive oil, fresh basil leaves, mozzarella, & olives
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