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Prep time
10 minutes
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Cook time
15 minutes
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makes
One personal pizza
Author Notes
This dough is easy to make, requires no rise time, and produces a soft dough with crisp edges. It lacks some of the flavor of a typical yeast-raised pizza dough, but that just makes it all the better for loading up with flavorful toppings. I like making it into personal pizzas to ensure it gets that crispness I love.
—Erin Jeanne McDowell
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Ingredients
- No-Yeast Pizza Dough
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1 1/4 cups
(150g) bread flour
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1 1/2 teaspoons
baking powder
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1 tablespoon
olive oil
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1 tablespoon
honey
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1/3 cup
(83g) warm water, plus more as needed
- White Pizza Toppings
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2 tablespoons
extra-virgin olive oil oil, plus more for pan
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1/2 cup
whole-milk ricotta cheese
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2
garlic cloves, minced
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1 pinch
kosher salt and freshly ground black pepper, plus more to taste
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1 pinch
red pepper flakes, plus more to taste (optional)
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1 cup
shredded low-mozzarella cheese
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1/2 cup
diced fresh mozzarella cheese
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1/2 cup
finely grated Parmesan cheese
Directions
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In the bowl of an electric stand mixer fitted with the dough hook attachment, mix all the ingredients to form a smooth dough, 1 to 2 minutes. If necessary, add more water 1 tablespoon at a time until the dough comes together in a smooth ball.
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On a lightly floured surface, roll out the dough to about ½-inch thick; it will be about 12 inches wide.
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Preheat the oven to 475°F. Lightly grease a baking sheet or pizza pan with olive oil and place the dough on top. Drizzle the remaining 2 tablespoons olive oil over the surface of your dough. In a small bowl, stir the ricotta and garlic to combine and season with salt and pepper. Spread this mixture onto the dough in an even layer. Sprinkle red pepper flakes on top, if using.
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Top with the shredded mozzarella, diced mozzarella, and Parmesan in an even layer. Bake for 12 to 15 minutes, until the crust is crisp and the cheese is well melted.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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