Tried a new fast pizza dough recipe today. It was really easy, and came out better than any other (no-rise) homemade dough I'd made before so I thought I'd share it:

1 (.25 ounce) package active dry yeast

1 teaspoon white sugar

1 cup warm water

2 1/2 cups bread flour

2 tablespoons olive oil

1 teaspoon salt

Preheat oven to 230 degrees C. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat/mix until smooth. Let rest for 5 minutes. Turn dough out onto a lightly floured surface & divide in half. Stretch or roll 1 half into a round crust. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal (I just put the stretched dough right on my oven's wire rack; while the oven pre-heated, I built the pizza, no cornmeal). Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown.

This is not the pizza I made but, the crust looks a lot like mine. I topped mine with Mozzarella, sliced cherry tomatoes, basil leaves, oregano, salami slices, a little olive oil and grated Parmesan cheese. Didn't look like Africa... but tasted pretty good! Took the second 1/2 of the dough and mixed it with roasted garlic paste and crumbled mature Cheddar. Rolled in into a log, sliced a few times lengthwise, twisted the pieces and baked them for 20 minutes or so = cheesy garlic breadsticks!

Um, looks like the 'standard' pizza dough ratios, but without the rise/rest time.

So, what's the difference between this and what you were making before?

If this is not the pizza you made why post the photo?

Um, looks like the 'standard' pizza dough ratios, but without the rise/rest time.

So, what's the difference between this and what you were making before?

With this recipe, you go from start to wipe-your-mouth in under an hour. It's a two day process using conventional dough recipes.

If this is not the pizza you made why post the photo?

Fair question. I thought to add a photo of a crust as close as possible to my results so people would know what to expect if they tried making the recipe. (It's a dough that does not rise much in the oven.)

PS- mine looked better (no kidding) but everyone ate it up before I had the idea to post the recipe; breadsticks are history, too.

Some people are happy with Flour/Water no-rise recipes.

I don't like the 'flour' taste of the dough/crust with instant, and have an appreciation for multi-day gluten conversion doughs.

I don't have the patience or the physical room to proof/raise 28 bowls of dough for our regular wood oven pizza parties. One day max, or don't bother me.

Good that you and your family/friends are happy with the results.

It kinda looks like Homer Simpson had his hand in putting that one in the picture together.

To me it looks like the road outside when the soi dogs have pulled our bin over.

To me it looks like the road outside when the soi dogs have pulled our bin over.

Insightful...

I use the same recipe, but I stretch mine out on the back of my ovens roasting tray. It ends up being about 50cm x 40cm in size.

once the dough is spread out, I use a can of the Prego pasta sauce plus any other toppings I want.

It never lasts long in our house.