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25f1bbb7 162d 44ad 9c9d 5caaa4de3014  2016 04 07 20 35 12
rushyama (@rushyama)
rushyama (@rushyama)

We've been trying out an "instant" pizza dough for the last few weeks. 4 c flour, 1.5 c warm water, 1 tbsp yeast, 2 tsp salt, 1/4 c olive oil, 2 tsp sugar. Proof yeast with warm water and sugar, then combine all ingredients in a food processor (or by hand). Use right away or proof a couple hours; freeze any leftover dough. Top as desired -- raw tomato sauce, fresh basil, mushrooms, anchovies, mozzarella, fried egg...makes 6 personal sized pizzas!

Noofmajed
Noofmajed
Wow!!! I like the's food ?

Food52
Food52
Wow! What's the secret to this magic dough that doesn't need to proof?
rushyama (@rushyama)
rushyama (@rushyama)
I think it's a fairly high yeast to flour ratio, plus it's getting rolled out pretty thin and cooked quickly on high heat. We've tried it right after mixing, a couple hours after mixing, and defrosted from the freezer and they all tastes fine! It's not the same as an overnight rest, but it's quite tasty and chewy, not a hockey puck, and fast!
Karls
Karls
Thank you! ?
Karls
Karls
Looks so good! Can I ask how you cooked your base please? ☺️
rushyama (@rushyama)
rushyama (@rushyama)
10 minutes in a 450 F oven! We just put the whole thing on a pizza stone (didn't precook the crust).