Ask me if I ever considered making a pizza crust from scratch while at college and my response will be no…no…no and why?
Why would I have made my own crust when there was a guy at the local pizza place spinning them together far faster and better than I ever could have?
Up until this week making pizza dough from scratch still wasn’t something I was looking to do.
That all changed when I noticed a recipe in one of those free grocery store magazines (yeah I read those).
The recipe claimed that a guy like me, who’s never made pizza dough before, could prepare a “yeast-free”, “rise free”, “knead free” and “wait free” pizza crust in 10 minutes.
I remember rolling my eyes reading it thinking “yeah right, probably tastes like shittoe”
But what kind of virtual recipe café owner would I be if I wasn’t willing to get my hands in the flour and find out if outrageous cooking claims like this are true or not?
Here’s the 30 second version of how my pizza crust making experience went down and my thoughts along the way.
- Heated the pan upside down in the oven ~ this is different.
- Mixed the dry ingredients ~ I wonder if the Jays are playing tonight.
- Added the wet ingredients ~ in you go!
- Mixed it with a fork to form dough ~ that’s cool.
- Formed the dough into a ball ~ I’m feeling rustic now man!
- Rolled the dough flat with a rolling pin ~ crap the dough is sticking to it…hmmm, should have floured the rolling pin first.
- Added the toppings ~ that’s so true…haha! (I was listening a comedy radio station)
- Cooked it for 10 minutes ~ Is this really working? I think this is really working!
When I pulled the pizzas out of the oven I was like “damn those look good”. Still I couldn’t shake being skeptical about how the crust would taste.
It cooled. I cut it. I took a bite.
Then unfortunately my ego got…you know…out of hand.
“BRING IT ON PIZZA MAKING MAN!!!”
There’s just something about making your own pizza that makes you happy. It’s weird and hard to truly understand until you do it.
What do you think…ready to give it a go?
Thin Crust Presto Pizza Mia (My Fast Pizza)
Homemade thin crust ham and pineapple pizza.
MAKES: 4 Pizzas
Prep Time: 10 minutes
Cook Time: 10 minutes (for 2 pizzas)
Total Time: 20 minutes (for 2 pizzas)
- 1 1/2 cups all-purpose flour [$0.32]
- 2 tsp baking powder [$0.05]
- 1/2 tsp dried oregano [$0.03]
- 1/4 tsp salt [$0.00]
- 2/3 cup 1 % milk [$0.36]
- 2 tbsp butter, melted [$0.26]
- 2 tsp olive oil [$0.05]
- 1/4 cup canned pizza sauce [$1.19]
- 1 tbsp grated Parmesan cheese [$0.28]
- 4 slices deli ham, chopped [$0.99]
- 1/2 cup chopped pineapple [$0.49]
- 1/2 cup Tex-Mex cheese [$0.88]
HOW TO MAKE
- Place a large baking sheet upside down on the middle rack of oven and preheat oven to 425F (220C).
- Spray the surface of a second large baking sheet with cooking spray to lightly coat.
- Combine flour, baking powder, oregano and salt in a large bowl.
- Add milk and melted butter. Stir with a fork until soft dough forms.
- Use your hands to form dough into a ball and divide into 4 equal pieces.
- Roll each dough ball flat with a rolling pin on a lightly floured surface.
- Place 2 crusts on the prepared baking sheet. Lightly brush each with oil (this keeps the crust from getting soggy from the sauce)
- Spread on pizza sauce, sprinkle each with Parmesan cheese, top with ham, pineapple and cheese (save enough for your other two pizza crusts)
- Set pizzas on baking sheet on top of hot baking sheet in the oven. Bake for 10 minutes or until crust is golden and cheese is bubbling (set the oven to broil for the last 2 minutes to lightly brown the cheese)
- Repeat steps 7 through 9 to make remaining 2 pizzas.
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Thanks for stopping in at the cafe. Cheers!