Warning: this is not the kind of pizza that you would get if you had a pizza stone (no one-use objects around here) or had hours to spend making an awesome from-starter crust or built yourself a special pizza oven. However, it is a) fast b) delicious c) cheap d) easily adaptable and e) mostly make-ahead-able. Did I mention delicious? I made it last week, and my husband jumped up from the table after his first bite and went to take a picture, because he thought you *needed* to know about it. And make it right now. And preferably invite him. (Please note: he did not take pictures of the accompanying cucumber salad. I thought it was good. Man has some high standards.
The key to making this, for me, is making a double batch of the dough each time. That yields 1 pizza for now– and 3 dough rounds to freeze for later! It’s roughly an hour and a half (15 min of hands on time, 1hr15 of rise and bake time) from starting to make the dough until pizza coming out of the oven, so having extra dough ready to go speeds things up dramatically, making this a 15 minute dinner (conveniently, just enough time to make a salad to go with it.)
Bonus: you can top this with pretty much anything you have around. Sauce or no sauce. Any kind of cheese. Whatever odds and ends you have around, so long as you like the tastes together. Only one warning– when it comes to toppings, overloading is not a good thing. The crust is pretty thin, so gobs and gobs of sauce make it soggy and too dense over-cheese toppings make it hard to taste everything properly. Easy does it. This pizza has ~1oz turkey breast, 1/2 a small onion, and 5 leaves of basil on it. That’s it.
Serves 2 very hungry adults
Dough (makes enough for 2 pizzas):
1 cup warm water
1 1/2 tablespoons sugar
1 packet of active dry yeast (2 1/4 t if you get it from a jar, like I do)
2 tablespoons olive oil
3 cups flour
1 teaspoon salt
~1/2 cup/ pizza. I generally have some homemade frozen lying around, but good jarred sauce is fine. Or no sauce. Whatever you want.
~1/2 lb/ pizza. I like to buy mozzarella deli slices because I generally make this on days when I’m in a rush, but you can get great results with shredded or fresh.
Any toppings you like. (1/2-1 c-ish/ pizza. Try not to go overboard)
cornmeal for dusting
For the dough:
Combine all the ingredients together. Mix thoroughly and knead the dough for 5 minutes (or until it’s elastic) if you haven’t made it in a stand mixer. Oil the bowl it’s to rise in, put the dough ball in, put the bowl in a warm place (when my apartment is chilly, I turn the oven on the lowest setting for minute, turn it off, and let the dough rise in there) and walk away for an hour.
Punch the dough down and knead briefly. Wait at least another 10 minutes (though 1-2 hours is better if you have it.
10 minutes before you want to make the pizza, preheat your oven to 500F.
Take your pizza pan (I use a 12″ round, but you can do whatever it takes to get you roughly the same area), grease it with olive oil or spray, and dust it lightly with cornmeal.
Roll the pizza dough out on a floured surface. I like to make it a little bit bigger and then fold the edges in, both because that gives more crust and because I have a hard time rolling things out in nice perfect shapes. Whatever floats your boat.
Top however pleases you.
Put the pizza in the oven and REDUCE THE HEAT to 450. Bake ~9 minutes, until the cheese is as melty as you like it to be.