The Fresh Loaf

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Dare I try this 'minimalist' pizza recipe?

belle's picture
belle

Dare I try this 'minimalist' pizza recipe?

Okay all you pizza afficianados....I stole this from Pinterest today and have to tell you I am so tempeted to try it out...BUT...a  pizza dough with no rise time????  What do you think...dare I attempt this super easy and fast recipe?  Would love your thoughts...

Belle

The Easiest Pizza Dough In The World everybody loves sandwiches
1 packet yeast (2 1/4 teaspoons)

1 cup warm water

2 1/2 cups flour

1 teaspoon honey

1 teaspoon salt

2 tablespoons olive oil

cornmeal
Preheat oven to 400F.  In a large bowl, combine the yeast and warm water and stir until the yeast dissolves.  Add the flour, salt, honey and olive oil; stir to combine using first a wooden spoon then your hands.  Let dough rest for 10 minutes.
Sprinkle baking sheet with cornmeal and press dough into it to your desired thickness.  Top with your toppings and bake for approximately half an hour or until crust is golden, toppings are heated through and cheese is bubbly.

Comments

PastryPaul's picture
PastryPaul

It should make for a good experiment if nothing else. In fact, I think I'll try it for today's lunch.

I note that there's a lot of yeast relative to the yield. I assume the dough will rise in the oven for a little while until its internal temperature kills off all the leftover yeast. In other words, it "proofs" in the early stages of the bake.

I do wonder about all that honey, though. I think I'll sub a bit of plain old sugar.

I also note that the baking temp is lower than what I would consider normal for pizza, and the baking time is longer. I take that as supporting my guess about what happens in the oven. I think of this formula as a fast, hot proof and bake.

I have a pizza dough formula that uses less yeast but is risen for 45 minutes. This one should be similar but a heck of a lot faster. Just being able to get your pizza dough ready in less time than it takes to heat the oven makes this formula worth trying.

Cheers

yy's picture
yy

You could always try it, but without question, the crust will be far less flavorful and aromatic without a longer fermentation with less yeast. The honey and olive oil may contribute some flavor, but they will not mask that "raw flour" taste that inevitably comes with very quick yeast breads. It's kind of like spraying citrus cent into an outhouse. It doesn't smell like lemons... it smells like lemony outhouse. 

... there are probably more appetizing analogies that can be made.

Anyhow, I'm a bit skeptical of how good the pizza will taste, but I'd love to be proven wrong. Let us know how you like it if you decide to try it!

dwfender's picture
dwfender

Have to agree with YY. I think that recipe fully encompasses exactly why most people bake at home and quickly become discouraged at their "inability to make anything decent without that bakery equipment."

I make pizza at home - ALOT. Its been a little mission of mine to come up with as phenominal and traditional pizza recipe as I can with out access to a WFO. Two things that I've learned. 

Unless you use a heavy hand with dough flavorings you can't make good pizza without patience. 

         If I were going to make the above recipe in a pinch that I would finely grind some salt, pepper, garlic powder, basil, oregano, parmesan cheese, etc and incorporate that into the dough to enhance the flavor. Just like a white bread uses eggs, milk and butter to draw its flavor from. 

The recipe you wrote is close to a standard NY style pizza dough. It has fat (olive oil) sugar (honey) and the rest of the normal ingredients. If you mix up this dough and let it rest for only ten minutes, you will be most likely be left without any real depth of flavor, most likely not the best texture and most likely the strongest "raw" flavor taste you could get out of the flour. 

I'll disclaim myself and say that in your particular instance I could be totally wrong and for all I know you might absolutely love the recipe because those details aren't important to you. In which case you can only try it for yourself. In my case though I've found recipes like that for pizza dough have never had any real success other than providing a carrier for sauce and toppings. 

 

Just my 2C

PastryPaul's picture
PastryPaul

I, for one, don't eat haute cuisine everyday. Sometimes, all I want is a carrier or "topping delivery system" if you prefer.

Since I provide lunch at the shop, I just made three pizzas using this recipe and topped them with odds and ends that were hanging around. I hadn't seen your post yet, dwfender, but I did toss in some garlic, basil and sun dried tomato chunks into the dough.

The result was better than delivery-style pizza (maybe equal without the additions?)... pretty good, but not as good as my long slow dough... But, darn it all, it went from "let's do it" to served in about the time it would take for delivery.

Will this become my "go to" pizza dough? Heck No! Will I do it again if pressed for time? Heck Yes!

Cheers

 

SylviaH's picture
SylviaH

Personally, I will skip having pizza, if my dough can't have a long overnight ferment...the crust is one of the most flavorful parts of enjoying my pizza's..along with quality toppings..that can be expensive.  I consider eating pizza a real treat and like to make the best of it.

Sylvia

belle's picture
belle

From true purists to the risk takers!  Loved the responses and thank you for your insights..Unfortuately, patience is not one of my virtues - nice to know Pastry Paul took the plunge first - you've inspired me to give it a shot,...

All the best to you...

Belle

dwfender's picture
dwfender

Pastry Paul - Sounds like you're spot on. I'll probably try the same soon and just overload my dough with as much extra flavor as it will handle. 

onyxfox's picture
onyxfox

The recipe here is almost identical to one I've been using for years.  The only difference is I allow the dough a bulk ferment of 45 mins - 1 hr before shaping into a pizza.  We have really liked the flavor and chew of this crust.  So I say, go for it!  But if you can stand to wait for a bit of a bulk ferment, it will make it even better.

One further tip, we found the middle of the crust didn't always get fully cooked before the toppings and crust edges were overdone.  (This is a thick crust, not your traditional WFO thin crust.)  I bake the shaped crust alone for 10-15 minutes before adding the toppings, then returned to the oven for the remainder of the time.

*Amanda