30-Minute Pizza Crust
This no-rise dough recipe is such a timesaver! Take family pizza night to the next level with this quick and easy pizza crust recipe. You’ll be enjoying homemade pizza in just thirty minutes!
This is a sponsored post, written by me, and created in partnership with Fleischmann’s Yeast. All opinions stated herein are straight from my heart.
Good morning my friends! Today I am excited to share an awesome recipe and some fun news. First, the recipe.
What do you typically do for dinner on Halloween night? At my house, it’s usually about the last thing on our minds. My kids are still pretty little and they need to be in bed by 8:30, so it’s always a scramble to get their homework done, get them into their costumes, out trick-or-treating, and back again, in time for baths and bed. Doesn’t leave a lot of time for a decent meal, right? In the past, we’ve ended up doing take-out, but I’d feel much better if I we could all sit down together, to a home-cooked supper.
This year, I’m really happy to have an easy dinner recipe that I know my kids will love and be excited to eat. Something that I’ve made from scratch, with wholesome ingredients (and lots of love!). Pizza is a perfect solution. I hide lots of veggies in the sauce (tomatoes, onions, summer squash, eggplant, carrots… I puree it so smooth, they’d never suspect), and the cheese and pepperoni provide a little protein.
I’ve made pizza plenty of times before, and as much as everyone loves it, it usually requires a good bit of advance planning, especially when you’re talking homemade crust. But when I got wind of this pizza dough recipe, everything changed.
Thirty minutes, my friends. Can you even? I actually had to read through the recipe more than once because I was like, wait, where’s the rising part??? -there is none. You can whip up this dough, press it into a pan, top it, and bake it, all in one shot. Boom boom boom. Talk about a timesaver! You barely even need to plan ahead.
This recipe was provided to me by the nice people at Fleischmann’s® Yeast. I have always loved using Fleischmann’s in my baking, and it’s never let me down. So I was really thrilled when they emailed me a couple months ago, asking me to help spread the word about their fabulous products, and host a series of videos showing how easy and fun it is to bake with yeast. I took my kiddos with me up to NYC and we spent the day on a soundstage creating the tutorials. So. much. fun. Here’s a sneak peek behind-the-scenes:
You can check out the pizza video here, and there are a few more to come (I’ll keep ya posted!).
The pizza was the last recipe we shot, and, can I just tell you? My kids were literally crying on the way out of there. They loved this pizza so much, they didn’t want to leave! So you can bet I didn’t waste any time making it for them again (and again!) here at home.
Your family is going to love this recipe too. And so will you- because it’s so quick and easy, and completely customize-able. It’s up to you: make it thick, thin, whole wheat, whatever you like.
There was a time when I was really intimidated by the thought of baking with yeast, but no more. Just follow the directions closely and make sure your water is warm, but not hot. When it comes to toppings, the possibilities are limitless, so let your creativity run wild!
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This no-rise dough recipe is such a timesaver! Take pizza night to the next level with this quick and easy pizza crust recipe. You'll be enjoying homemade pizza in just thirty minutes!
- 1 3/4 cups all-purpose flour (you may need as much as 2 1/4 cups)
- 1/4 ounce Fleischmann's® Pizza Crust Yeast OR Fleischmann's® RapidRise Yeast (1 envelope)
- 1 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water (120 to 130 degrees F*)
- 3 tablespoons oil
- 1/2 cup pizza sauce
- other toppings as desired
- 1 cup shredded mozzarella cheese
Preheat oven to 425°F.
Combine 1 cup ﬂour, undissolved yeast, sugar and salt in a large bowl.
Add very warm water and oil; mix until well blended, about 1 minute.
Gradually add enough remaining ﬂour to make a soft dough. (Dough should form a ball and will be slightly sticky.)
Knead** on a ﬂoured surface, adding additional ﬂour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
Pat dough with ﬂoured hands to ﬁll greased pizza pan or baking sheet. OR roll dough on a ﬂoured counter to 12inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
Spread with pizza sauce. Top with desired toppings and sprinkle with cheese.
Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
*If you don't have a thermometer, water should feel very warm to the touch.
**To knead the dough, add just enough ﬂour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more ﬂour if dough becomes too sticky, always working the ﬂour into the ball of dough.