Thursday, February 3, 2011

10 minute Pizza Crust

This is the best crust ever! There is no rest time, no rising. All you have to do is mix and roll out!

1 C water warmed to about 115 degrees
1 T olive oil
1 T sugar
2 1/4 t rapid rise yeast
2 3/4 C all-purpose flour
1 t salt
1/4 C grated parmesan (optional)-if you don't use parmesan, add 1/4 C more flour

In a large measuring cup whisk water, olive oil, sugar and yeast. Let rest 5 minutes. Meanwhile in Cuisinart with a regular blade pulse flour, salt and parmesan. With mixer running, pour  liquid in at a steady stream and process until mixture pulls away from the sides. If dough is too sticky, add 1-2 T more flour. Turn dough out onto a floured surface and knead 3-4 times. Roll out to desired thickness; 1/4-1/2" thick.

You can experiment with this dough by adding herbs such as rosemary, thyme, or even garlic for a little twist.

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