Fastest Homemade Pizza Ever

Friday night was pizza night at my house.  I had company over for dinner and a movie and decided it would be fun to make homemade pizza. 

I thought about making Pizza Napoletana from the BBA Challenge, but it tastes best when you let the dough rest in the refrigerator overnight.  Another one of my favorites is Brick Oven-Style Pizza made with a poolish and baked on a baking stone.  This one also requires an overnight or at least an all day rest in the refrigerator. Since I was doing this at the last minute, neither one of these options would work. 

I could’ve made No Knead Deep Dish Pizza, another one of my favorites.  However, it only makes one pizza and my BF (a non-meat eater) was coming over so I needed a recipe that would make enough crust for a couple of pizzas that we could top with different toppings.

I decided to make the Fastest Homemade Pizza Ever. I had picked up some Italian-type 00 Flour from the Farmer’s market a few weeks ago so this was the perfect opportunity to use it.

2/10/2010 Update: This is a very versatile pizza dough.  I made a couple extra balls of dough and put them in the refrigerator for a couple of days. I took one out Monday night and made a barbeque chicken pizza with green peppers and onions.  It was a masterpiece!  My son’s face lit up when he took a bite.  What a nice feeling! I’ll be making this version again soon.

Here is the recipe and instructions for making this delicious and easy thin crust pizza!

The Fastest Homemade Pizza Ever

Makes: Two 12” thin-crust pizzas

Recipe used with permission

: Copyright © 2010 King Arthur Flour Company, Inc. All rights reserved.

 

Ingredients:

• 2 teaspoons instant yeast
• 2 teaspoons sugar
• 1 1/4 teaspoons salt
• 1 tablespoon Pizza Dough Flavor (optional, but tasty)
• 1 tablespoon Easy-Roll Dough Improver or nonfat dry milk
• 3 cups (11 ounces) Italian-style 00 flour*
• 3/4 cup (6 ounces) lukewarm water
• 2 tablespoons (7/8 ounce) olive oil

*You can substitute White Whole Wheat flour for half of the Italian flour, if you desire. 

Directions: