I'm not the best at planning supper ahead of time. I never think to make a pizza dough early enough in the day to use yeast (or so I thought). For this reason alone, I always opt for a yeast-free quick and easy crust; sometimes I have a store bought crust, and I'm definitely not opposed to a trusty frozen pizza, either!
At 4 pm this afternoon, with nothing special on hand for dinner, I googled pizza crust. I was planning to look up my typical yeast-free crust and bang it out quickly while juggling the toddler. To my surprise, the first recipe I saw called for yeast and said it only took 30 minutes! MIND BLOWN... I had to try it out:
Step ONE: Secure the toddler in her high chair for the long haul. This took a Tootsie Pop. (I promise I only bribe her on occasion)
Step TWO: Make this crust from the recipe found here. I substituted all-purpose flour because that is what I had on hand. I did use my Kitchen Aid mixer, and Pampered Chef pizza stone, too.
Step THREE: I almost always have shredded mozzarella, marinara, and pepperoni on hand. So I loaded up the pie onto my preheated pizza stone and stuck it in the oven for 15 minutes. I kid you not, it took 30 minutes to create this legit pizza from scratch!
Step FOUR: Pizza Cheers! I'm pretty sure our family could live off of pizza.
We enjoyed this pizza and thought the crust turned out great for a quick and easy option. As delicious as it was and as authentic as it appeared, it still didn't taste quite like a crust from your favorite pizzeria. So, I did a little bit of research after dinner, and apparently to get that pizzeria crust flavor you really have to make your crust ahead of time and put it in the fridge (2 days at least), and use bread flour. I suppose I'll just have to plan ahead and test out the pizza crust that takes patience! :) In the meantime, this will be my "go-to" crust recipe when I need one in a hurry.