Faster than delivery pizza
Sitting here with our Friday night pizza. Thought I'd share my recipe for quick dough. I realize that this may not be the same as what pizza you have in your part of the country (NYC, Chicago, etc....
Forum Discussion
Fast pizza crusts are handy to keep on hand. I use pizza crusts like I use Alfredo sauce, as an opportunity to cleanout the refrigerator. Thses are my two "quickie" crusts that I got from a friend.
Single Thin Pizza Crust (fast and adequate...used to serve this one to my goddaughters when camping)
1-1/2 cups Original Bisquick or Homemade mix
1/3 cup very hot water
Heat oven to 450ºF. Grease 12-inch pizza pan. Stir together Bisquick mix and very hot water; beat ONLY 20 strokes until soft dough forms. Press dough in pizza pan. Spread pizza sauce over dough. Top with desired ingredients. Bake 12 to 15 minutes or until crust is golden brown and cheese is bubbly.
Deep Dish Yeasted Pizza Crust (this is the one I like best as I can make a main dish pizza and a "dessert" pizza either for that night or refrigerate the dough for the next night)
2-1/4 tsp (1pkg) active dry yeast
3/4 cup warm water (105°F to 115°F)
3 cups Original Bisquick or Homemade mix
1/8 cup olive oil
Move oven rack to 2nd lowest position. Heat oven to 425°F. Grease a 15x10x1-inch pan, two 11x7x2-inch pans or two 9-inch round cake pans with olive oil. In large bowl, dissolve yeast in warm water. Stir in Bisquick mix and oil; beat vigorously 20 strokes. Turn dough onto surface generously dusted with Bisquick mix; gently roll in Bisquick to coat. Knead about 60 times or until smooth and no longer sticky. Let dough rest 5 minutes. Divide dough in half. (At this point, the dough can be put into greased/oiled ziplock baggies and refrigerated for up to 24 hours. Let dough stand at room temperature at least 20 minutes for easier shaping.) Pat each half of dough in bottom and up sides of pans. Or divide dough into fourths and press in bottom and up sides of round pans. Top with desired toppings. Bake 20 to 25 minutes or until crust is brown and cheese is melted and bubbly. Immediately cut pizza into pieces. Let pizzas stand a few minutes for easier serving.
Single Thin Pizza Crust (fast and adequate...used to serve this one to my goddaughters when camping)
1-1/2 cups Original Bisquick or Homemade mix
1/3 cup very hot water
Heat oven to 450ºF. Grease 12-inch pizza pan. Stir together Bisquick mix and very hot water; beat ONLY 20 strokes until soft dough forms. Press dough in pizza pan. Spread pizza sauce over dough. Top with desired ingredients. Bake 12 to 15 minutes or until crust is golden brown and cheese is bubbly.
Deep Dish Yeasted Pizza Crust (this is the one I like best as I can make a main dish pizza and a "dessert" pizza either for that night or refrigerate the dough for the next night)
2-1/4 tsp (1pkg) active dry yeast
3/4 cup warm water (105°F to 115°F)
3 cups Original Bisquick or Homemade mix
1/8 cup olive oil
Move oven rack to 2nd lowest position. Heat oven to 425°F. Grease a 15x10x1-inch pan, two 11x7x2-inch pans or two 9-inch round cake pans with olive oil. In large bowl, dissolve yeast in warm water. Stir in Bisquick mix and oil; beat vigorously 20 strokes. Turn dough onto surface generously dusted with Bisquick mix; gently roll in Bisquick to coat. Knead about 60 times or until smooth and no longer sticky. Let dough rest 5 minutes. Divide dough in half. (At this point, the dough can be put into greased/oiled ziplock baggies and refrigerated for up to 24 hours. Let dough stand at room temperature at least 20 minutes for easier shaping.) Pat each half of dough in bottom and up sides of pans. Or divide dough into fourths and press in bottom and up sides of round pans. Top with desired toppings. Bake 20 to 25 minutes or until crust is brown and cheese is melted and bubbly. Immediately cut pizza into pieces. Let pizzas stand a few minutes for easier serving.
