This recipe rocks if you don't want to wait for the dough to rise. You just mix, rest for 5 minutes, and it's ready to go! It yields a soft, chewy crust.
For a real treat, use bread flour and bake on a pizza stone, but all-purpose flour works well too. Enjoy!
Prep 10 mins | Cook 20 mins | Ready in 30 mins
- Preheat oven to 230 degrees C. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
- Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal.
- Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving. Enjoy!
HOW DO YOU SUBSTITUTE INSTANT YEAST FOR ACTIVE YEAST?
Active dry yeast and instant dry yeast can generally be used interchangeably, one-for-one (although active dry yeast may be slower to rise). So if a recipe calls for instant yeast and you use active dry yeast instead, you may want to consider adding an extra 10 to 15 minutes for the rise time. If a recipe calls for active dry and instant is used, reduce the rise time by 10 to 15 minutes. Other than that the recipe can stay exactly the same and there is no need to make any changes.