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(Almost) No Waiting Pizza

Published on January 25, 2009 By Emily. Updated on January 18, 2016

In my search for pizza recipes, I found many crusts which required kneading, waiting for the dough to rise and letting the dough rest.  This recipe needs none of the above.

You’ll need:
Dough:
1 package active dry yeast
1 teaspoon sugar
1/2 cup plus 2 tablespoons warm water
1 and 1/2 cups plus 2 tablespoons all-purpose flour
3/4 teaspoon saltingredients
2 teaspoons oil
1 and 1/12 tablespoons cornmeal

Other ingredients (amounts vary based on personal preference):
Tomato/Pizza sauce
Mozzarella cheese
Toppings of your choice (I used onion, mushroom and green pepper)
Basil and oregano (optional)

Equipment:
food processor
pizza stone or baking sheet
measuring cups and spoons
small bowl (which is easy to pour from)

  1. Combine the yeast and sugar in the warm water in a bowl (or Pyrex measuring cup, in my case).  Stir to dissolve and let stand for 10 minutes.img_02841 Note: make sure your bowl or measuring cup is large enough to hold the yeast when it expands.  This is a lesson I learned the hard way.
    Use the 10 minutes to prepare toppings (cut up vegetables, grate cheese, etc.)
  2. When the 10 minutes have elapsed, insert the blade attachment into your food processor and add the flour and salt to the bowl of the processor.  With the food processor running, pour the yeast mixture in through the feed tube and process for about 45 seconds, until the dough pulls away from the sides of the bowl.
  3. Add oil through the feed tube and process for about 60 more seconds.  If the dough is still sticking to the sides of the bowl, add more flour 1 tsp. at a time and process for 10 seconds after each addition.
  4. Remove the ball of dough from the food processor bowl.  Hand stretch and shape the dough into a disc.  Sprinkle pizza stone with cornmeal and place the dough onto the stone and roll out with a rolling pin. crust The dough should create a pizza crust of roughly 14 inches.  It won’t be perfect, I promise.
  5. Place pizza crust in 425 degree oven for 6 minutes.  Spend the 6 minutes to finish prepping toppings, if you need to.
  6. After 6 minutes, carefully remove the pizza stone (it’ll be hot!) .  Spread the crust with tomato sauce (leave an area around the edges as crust), cheese and vegetables…or whatever toppings you’re in the mood for.  Return the pizza to the oven and bake at 425 for 18 minutes, or until the rim of the crust is golden brown.img_0289
  7. Enjoy!

As you can see, my pizza baked a little unevenly, but I’m sure that’s my oven’s fault.  The crust is thin and crispy and the pizza tasted excellent.  I really appreciated the fact that the dough was quick and easy to make.

I confess: I used preshredded mozerella and jarred tomato sauce, but that gives me something to work towards in the future…I just wasn’t up for making the tomato sauce from scratch that required 15 tomatoes!  Pizza is the perfect meal to make if your family is picky or can’t agree-its easy to put different toppings on each section of the pizza.  Plus it can be vegetarian!

Related Posts

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Yes, We Still Go To Our CSA
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Vegan Sausage, Made From Wheat
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Filed Under: recipe, weeknight Tagged With: pizza, recipe review

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Trackbacks

  1. » Whole Wheat Food Processor Pizza Dough (in a hurry!) says:
    September 4, 2014 at 8:38 pm

    […] I created my recipe index this summer, one thing was glaring obvious:  the photo for the post “(Almost) No Waiting Pizza” was pretty […]

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Emily
New year, new theme word! This year's word is "enr New year, new theme word!
This year's word is "enrich" and I'm really excited about it.

I've written more about this year's theme on the blog. Click in the link in my profile or follow the link below to read the post.
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It's not New Year's Eve without a Top 9 post. It's It's not New Year's Eve without a Top 9 post.
It's almost all #Berkshires content this year, which is great.
1. A pasta salad reel that took longer to create than the recipe took to make.
2. A reel from North Carolina where I could have watched birds all day.
3. The @thelazygenius book giveaway.
4.@plantconnector 
5. @berkshiremuseum 
6.@sculpture.now at @themountlenox 
7. @massmoca 
8. @mountainviewfarm413 
9. The #AshuwillticookRailTrail
New on the blog: My 2022 reflections on last year' New on the blog: My 2022 reflections on last year's theme word - resume. 

I was able to get back to many activities that were meaningful to me this year and I'm calling this theme a success. Follow the link below or click the link in my profile to read more.
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https://www.relishments.com/blog/reflections-on-resuming-in-2022/
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#resume2022 #newyearsresolution #myoneword #yearlytheme
New on the blog: My Favorite Recipes of 2022. For New on the blog: My Favorite Recipes of 2022.

For the fourth year, I've recapped the best new (to me) recipes I made this year in the hope that they'll give you some new dishes to try. This year's list is short, but delicious. It includes @budgetbytes My Favorite Recipes of 2022
Published on December 30, 2022 By Emily. Updated on December 30, 2022

It’s hard to believe that 2022 is basically behind us. Though overall this year found me getting back to the person I want to be (post-babies and “post”-pandemic), I did not try nearly as many new recipes this year as I used to. In fact, I was pleasantly surprised to see that I’d made note of any new-to-me recipes I wanted to share in this post. This year’s list is short, but delicious. It includes recipes from @budgetbytes, @smittenkitchen and @howsweeteats.
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Read the post by visiting the link in my profile or 
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@coastalmainebotanicalgardens continues to be one @coastalmainebotanicalgardens continues to be one of the highlights of all my return trips to Boothbay and their annual Gardens Aglow event continues to impress. It was great to be back to walking the gardens instead of the pandemic drive through and there seemed to be more lights than ever.  I'm already looking forward to next year.
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#Boothbay #BoothbayMaine #CoastalMaineBotanicalGardens #GardensAglow #BotanicalGarden #MidcoastMaine
It has been a while, but there is finally a new CS It has been a while, but there is finally a new CSA menu plan on the blog! Visit the link below or in my profile to see how I plan to make use of some of the @mightyfoodfarm produce seen here.
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https://www.relishments.com/blog/welcome-to-winter-farm-share-csa-menu-plan-148/
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Fall in the Berkshires is always incredible, but t Fall in the Berkshires is always incredible, but this year we've had weather that has also been outstanding. The past 2 weekends have included time at Jaeschke Orchards, the Greylock Glen, and the Ashuwillticook Rail Trail as well as stopping to photograph any random foliage I see. 
Check out the last slide for video of some feathered friends we saw on a walk.
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#igers413 #InTheBerkshires #EatLocal #WesternMA #WesternMass #Berkshires  #VisitTheBerkshires #FallFoliage #FallColors #autumn #AshuwillticookRailTrail #JaeschkeOrchards #GreylockGlen
@freshgrassfestival continues to be one of my favo @freshgrassfestival continues to be one of my favorite events each year, and it doesn't hurt that it's just minutes away from home. Enjoying the festival with my kids is definitely a different experience than without, but it's still a good time. The weather was especially cooperative today which was great for all the laps I did around the @massmoca campus pushing a stroller. I'm already looking forward to next year.
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A few more photos from our most recent trip to Mai A few more photos from our most recent trip to Maine:
- a foggy afternoon at Ocean Point
- kid-free lunch at @shannonsunshelled, followed by beers at @footbridge_brewery
- watching birds from my parent's deck
- dinner at @bucksnakedbbqsteakhouse and dessert at @gelatofiasco
- a hot dog and Belgian waffle sundae from @wannawaf
- a visit to the Boothbay Railway Village Museum, featuring an impressive model railroad
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