By JODIE FITZ
Did someone say pizza? Well, if you did and you’re looking for an easy dough recipe, you’ve come to the right spot. This no-rise pizza dough is deliciously easy and fun to make.
It also adds an interesting twist of flavor versus traditional pizza dough. It’s great to make for play dates, to serve as a snack, lunch or dinner. You can make it ahead and store it or make it right away and eat the pizza fresh out of the pan – well, once it’s cooled anyway.
Get more recipes from Jodie Fitz through the Price Chopper Kids Cooking Club at www.pricechopper.com. To learn more about her, visit www.jodiefitz.com.
- No rise pizza dough
- 2 cups all-purpose flour, unbleached
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 2 teaspoon canola oil
- 1 ¼ cup of warm water
- Saran Wrap
Measure the flour, baking powder and sea salt together into a bowl. Using a fork, stir the ingredients together so that everything is evenly distributed.
Add in the two teaspoons of canola oil and stir it though the dry ingredient mixture.
Slowly pour in the warm water, you may not need to use it all so pour and stir until all of the ingredients come together.
Remove the dough from the bowl and place it on a floured surface. Knead the dough until it’s smooth and forms into a ball of pizza dough. Sprinkle flour onto the dough as needed during the kneading process. Note: If it’s sticky, add flour lightly and continue to knead.
Lightly coat a bowl with the Crisco using a napkin or paper towel. Place the dough in the bowl and cover it for 30 minutes.
Once the dough has rested and is ready to cook, remove it from the bowl and divide it into 5 equal pieces by simply pulling it apart with your hands. Place each piece of dough onto a floured surface and roll it out and stretch it with a combination of your hands and rolling pin to create five personal pan sized pizza doughs.
Lightly coat a skillet style pan with 1 to 2 tablespoons of olive oil or canola oil and heat the pan over medium heat. Carefully add the pizza doughs to the pan. Depending on the size of your pan you can add one or two at a time. Cook one side until it’s golden brown and the dough starts to puff slightly, flip it over with heat safety tongues and cook the other side until it’s golden brown.
Once your dough is ready to use, heat the oven to 375 degrees. Add your favorite toppings and baking until your cheese is melted and ready to eat.
You can keep extra pizza dough in the refrigerator for up to five days. Let the cooked dough rounds cool completely. Separate them by placing parchment paper in between each. Keep them in an airtight container, snap and seal style storage bag or covered tightly with plastic wrap.