Thursday, October 28, 2010

No Rise Pizza Crust for Pizza Night

Ok, so at least once a week, me and my friend, Christi have "pizza night." Typically when I make pizza, I make a traditional pizza crust that rises for any hour or two. Well, most nights that Christi and I do pizza we don't get off work or home till 5:00 or 6:00 in the evening. So, we found this No Rise Pizza Crust recipe and it has proven to be very handy! I didn't get home from work till 7:30 this evening and we were supposed to have pizza. Well, if I were making a traditional crust we probably wouldn't be eating until close to 11 p.m. We were eating by 9 p.m., thanks to this crust recipe.
I do prefer the texture of the traditional pizza crust recipe, but this does in a pinch. Especially, when you want to avoid frozen pizzas, premade crusts or worse yet.............pillsbury canned pizza crusts UGH!
So, tonight with Christi's help we managed to get pictures of the "pizza night" experience. We always make two pizzas. One her way and one my way. Christi's is usually referred to as "spaghetti bread" simply because she uses more sauce than she does anything else. My pizza's signature feature is mushrooms, doesn't matter how many or what kind, they have to be on my pizza! Seriously? How can you have pizza without mushrooms?
The texture of the crust is more of a crusty bread texture, rather than the chewy and crusty texture you normally get with a pizza crust. This recipe also makes some mean breadsticks! You can roll the dough out and cut into strips and then brush olive oil and whatever seasonings you want.
Ok, so enough about this crust recipe. I know you are all wanting to see a recipe and surprise! I am going to give you one! I don't normally give out recipes, but this I have to share.

No Rise Pizza Crust
3 cups flour
1 1/3 cup water
2 T olive oil
2 T yeast,
1 tsp salt

Preheat oven to 450 degrees.
Dissolve yeast with a 1/3 cup of warm water. Add 1 cup of the flour and mix.
Add oil, salt and 1 cup of water. Mix well.
Add 2 cups flour and mix. Make sure dough is not sticky, then dump onto floured surface.
Knead for 2 - 3 minutes. Add flour if dough is too sticky.
Grease a 16-inch pizza pan with oil and spread the dough.
Prepare pizza as desire.
Bake for 15 to 20 minutes.

Adding the yeast to the flour.

Mixing the ingredients together.

Kneading the dough.

The dough after the kneading process.

Rolling out the crust.

Applying the sauce.

Adding the toppings.....obviously mushrooms. :)

Adding the final touches.

The grand finale!

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