Step away from the phone. Put down those coupons. Let’s talk through this.
What if I told you that you could make homemade pizza in less time than it takes the pizza man to deliver? Including the crust. Most definitely including the crust. And what if I told you it would taste a trillion times better? And amount to zero calories? Ok, the last part is not true.
Look no further than no-rise pizza crust. It’s a miracle. It’s too good to be true. But I promise it’s true. And it takes about 10 minutes to make, which will give you enough time to heat your oven, do a couple push-ups, oh, and cut up some veggies. Guys, this is a game changer. It’s gonna revolutionize dinner. From the mouth of the Men’s Warehouse dude—I guarantee it.
More importantly, though, this crust is firm. There’s nothing worse than picking up a slice of pizza only for it to fall limp before missing your starved mouth and crashing into your face. Not this miracle pizza crust. It’ll help you save face. So, have you put down the phone yet?
- Preheat oven to 450°.
- Whisk water, oil, sugar, and yeast in a bowl. Allow yeast to proof for 5 minutes. (Still weary about yeast? I made a little video for you.)
- Pulse flours, parmesan, and salt in food processor until combined.
- Add flour mixture into yeast mixture, and stir until combined. Quickly knead dough until it comes together.
- Divide dough into four equal parts. On a floured surface, roll out dough into 9-inch rounds. Place on a parchment lined baking sheet.
- Add pizza sauce or homemade pesto. Top with veggies and cheese, a dash of salt and pepper, and a splash of olive oil.
- Bake for 15-20 minutes.
• If you’re not into whole wheat flour, substitute equal parts all-purpose flour.
• This crust seriously tastes best with zero rise time. I’ve allowed it to rise for an hour or so, and it’s always better with zero rise. Truly, you can have your cake and eat it.
• Best tip I could offer—load your pizza up with fresh veggies. You’ll feel far less guilty about eating pizza in the first place.
Recipe adapted from Cook’s Country.