There's always been something about making dough that is frightening to me. In my mind, I know it's a simple process, but working with yeast, and the rising/waiting time, gets me in such a frenzy that I always seem to talk myself out of it..
Hence, always getting take out or eating frozen, whenever a pizza craving hits.
For dinner last week, I had one of those said cravings. Unfortunately, I was in no mood to go to the store or the nearby pizza place to get my fix. I guess it's time to get crackin' on making some dough.
I pulled out my trusty pizza dough recipe (which I have never used...) and saw that the rise time was a whopping 3 hours! Sorry Chris Bianco, that ain't happenin' tonight.
Instead, some trusty internet searching provided me with some easy shortcuts to quick rising dough. Although I enjoyed the ease in making it, I would definitely make some changes to the recipe. Nevertheless it was great to have it so I could make myself some pizza in about an hour.
I topped my pizzas with bell peppers, olives, capers, cilantro and aged cheddar. All on an olive oil base, no tomato sauce on these bad boys.
Quick pizza dough (adapted)
2 cup flour
1 sachet (8g) instant yeast
1 tbsp caster sugar
1/2 tsp salt
2 tbsp olive oil
3/4 cup warm water
1. Combine dry ingredients in a bowl. Make a well in the centre and pour in the wet ingredients. Mix until a soft shaggy dough is formed.
2. Knead on a clean surface until the dough comes together, a few minutes.
3. Put the dough ball back in the bowl, cover in cling wrap and place in a warm area for 30 minutes*. The dough will double in size.
4. Punch down the dough and knead for 1 minute to help relax and stretch the glutens.
5. Roll dough out to form pizza(s). Bake at 350F for 20 minutes.
* I put my dough in the oven with a bowl of boiling water sitting underneath.
