Quick Pizza Crust

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Category : Breads, Recipes, Vegetarian

Quick Pizza CrustPizza is a go-to food when time is short. For homemade pizza to be a serious contender for dinner, I had to find a dough that was fast–and I mean really fast–and easy to make.

This recipe fills the bill beautifully. It’s yeasted, but you don’t have to wait for it to rise. You don’t have to knead it. You don’t have to toss it in the air.

That’s right, you just mix the ingredients and stir. Then press the dough into a baking dish or flatten it on a pizza pan using your fingers.

That’s all there is to it! The crust has a texture that is simultaneously crispy, like thin crust pizzas, and bready, like thick crust pizzas.

It’s so easy and tastes so good, you’ll never want ready-made pizza dough again!

  • Prep Time:
    10 min
  • Cook Time:
    none (cooks with pizza)
  • Ready In:
    10 min
Servings: 1 9×13 inch crust
  • 1-1/2 cup unbleached white flour (Fairhaven Organic Flour Mill, Bellingham)
  • 1-1/8 tsp active dry yeast (see Exceptions)
  • 1/2 tsp salt (see Exceptions)
  • 1 Tbsp butter, melted (Breckinridge Farm, Everson)
  • 1-1/2 tsp honey (Guilmette’s Busy Bees, Bellingham)
  • 1/2 cup lukewarm water


Mix flour, yeast and salt in bowl. In a measuring cup, dissolve honey in warm water, and add melted butter. Add wet ingredients to dry ingredients in bowl. Mix, and spread out in 9×13 inch baking pan, pushing edges up the side a half inch or so.

Serving Suggestions:

Start with this dough, spread with Locavore Basil Pesto, add toppings and cheese, and bake at 375 degrees F. for 15-20 minutes. See Locavore Pizza recipe for an example of ingredients.

Food Sources:

Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham

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