Recipe: Quick No-Rise Pizza Dough
Makes enough for 1 pizza
- 2 cups
self-rising flour (I prefer White Lily)
- 1 tablespoon
- 1 teaspoon
- 3/4 teaspoon
- 1/2 cup
water plus additional as needed
- 2 tablespoons
- 1 teaspoon
Place a pizza stone in the oven and preheat to 500°F.
In a large mixing bowl whisk self-rising flour, cornstarch, salt, and garlic powder together until mixed. In a separate bowl, combine water, olive oil, and honey. Add the liquid ingredients to the dry ingredients and stir until a cohesive ball forms, adding more water a tablespoon at a time if necessary. (The dough should be moist and firm but not sticky.)
Form the dough into a rounded disk and wrap with plastic wrap. Refrigerate for 15-30 minutes. On a lightly floured surface, roll out the dough with a rolling pin to form a perfect circle. Transfer the dough to the hot pizza stone and cook in the oven for 2 minutes.
Remove the dough from the oven. Top with tomato sauce, shredded mozzarella, and additional toppings as desired. Cook until the cheese is melted and the crust is very crisp, another 7-10 minutes. (For the pizza shown, I added the arugula and prosciutto after it came out of the oven.) Cool for 3-5 minutes before serving.