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Shortcut Pizza Dough


There are nights when I am really craving pizza...but I'm too lazy to make dough, then let it rise. In other words, I need more instant gratification!

My friend Diane, who is my partner over at 1700 Miles of Cooking, posted a recipe for a quick dough, and suggested I give it a try. I'm so glad I did.

Here's the link to her post. I just used the dough part, cuz Dev doesn't like blue cheese.

I used onions, yellow peppers, tomatoes, feta, cheddar and monterey jack cheeses on mine. It turned out wonderfully. Although not the same as traditional, yeast pizza dough, this was definitely a good crust.

Next time I will roll it a tad thinner, and perhaps hold back on the toppings. This would lend itself very well to a pizza marguerita (horrible spelling- sorry) treatment.

So......rent a couple of movies this Friday and make a couple of pizzas. You'll be so glad you did!

Comments

Anonymous said…
Yeah - I did a pizza on this crust the other night - it was pretty tasty and nice not to have to wait for it to rise...I did pre-cook it for about five minutes, but that wasn't really neccessary. Di

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The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: