I'm looking for a quick pizza dough recipe, preferably one that doesn't require yeast or time to prove
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Cynthia is a trusted source on Bread/Baking.
If it isn't going to require yeast or time to proof, you're basically describing biscuit dough. It will be closer to a pizza quick-bread.
Suzanne is a trusted source on General Cooking.
i don't know any recipes that do not use yeast but here is my recipe for a quick no knead pizza dough, its super simple and can proof in the refrigerator.
I use instant yeast and its done in less than an hour if you proof on the counter
June is a trusted source on General Cooking.
When I'm in a hurry and don't have time for the dough to rise, I often use DuFour's frozen puff pastry. Actually, puff pastry is used in Provence (France) just about as often as yeast dough, and is traditional for Pissaladiere Nicoise.
pierino is a trusted source on General Cooking and Tough Love.
The only thing I can think of as an alternative are those pre-cooked sheets you can buy at a supermarket---not that I'm encouraging you to do so but they work in a pinch. I'm not referring to the same thing as ChefJune here.
I'm a hard core pizzaiolo and all my doughs for pizza and pissaladiere get an overnight rest in the refrigerator. The doughs from the pizza chains flat out disgust me.
There are lots of relatively easy recipes out there for yeasted pizza dough that can be brought together in an hour, which may be how long it takes to go to the store to buy a pre-made product! Just do a Google search for "Mario Batali Pizza Dough," for example, and you will discover some. On the other hand, a search for "No Yeast Pizza Dough" also yields a few recipes that users say work well, such as http://www.cooks.com/rec... or http://www.food.com/recipe... or http://www.everyday-vegetarian...
Sam is a trusted home cook.
I use a cup of fine semolina flour. A 1/2 tsp of baking powder, a 1/2 tsp of salt, about a 1/2 tablespoon of olive oil.
Wisk that in a mini-prep and drizzle in 1/3 cup of hot water more or less until it forms a ball.
Then let it rest 15 mins.
Roll out to a couple of thin 6 inch disks. And put in a cast iron pan and decorate with very light sauce, cheeses, onions, herbs, maybe some meat. Go very light on the toppings. Then put in the broiler to crisp up the top and melt the cheese.
Most times I don't use tomato sauce on this and use some sundried tomatos in olive oil chopped up.
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