5-Minute Pizza Dough

 

It doesn’t get much easier than this. (Of course, we’re 30 miles from the nearest town of any size, and we really like pizza. It’s a staple, and we usually eat it topped with “the works”, especially vegetables.)

By the way, bell peppers are a nice topping, and we don’t always have them fresh. To freeze them in quantity so there’s always a supply on hand, we either grow them, or buy a dozen or two when they’re on sale, then wash, drain, and dice them, and simply freeze in a gallon zip-lock bag; that way they don’t stick together and you can just pour out the amount that you need for a particular recipe.)

Enough of the chat and on with the recipe:

1 pkg (or 2 ¼ t.) yeast

1 C. very warm water (105-115º)

1 t. sugar

1 t. salt

2 T. vegetable or olive oil

2 ½  flour

Dissolve yeast in warm water with just a pinch of the sugar and allow to set for about a minute while you place remaining ingredients in a medium-sized bowl. Add the water/yeast mixture, and mix thoroughly and vigorously with your hands for about 30 seconds. Allow dough to rest for at least 4 minutes while you preheat oven and prepare sauce and toppings.

Sauces are kind of a personal thing, but if you’re looking for a simple idea, we use this one: to one small can of tomato sauce, add 2 t. dried oregano and 1 t. sugar, and sometimes a pinch of salt, pepper, garlic powder, onion powder, and basil (but you don’t even need the “pinches” of stuff if you don’t have them).

I make the dough, then preheat the oven to 500º, then prepare the toppings. Next, I spray Pam on a pizza pan or cookie sheet and spread out the dough, add all the toppings except for cheese, and bake till almost done. Take out of the oven, add the cheese, and return to oven till the crust is crispy. (Entire baking time is short, under 10 minutes.)

 

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