{"id":821,"date":"2015-01-05T08:36:12","date_gmt":"2015-01-05T14:36:12","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=821"},"modified":"2015-01-05T08:39:05","modified_gmt":"2015-01-05T14:39:05","slug":"fast-homemade-pizza-crust","status":"publish","type":"post","link":"https:\/\/tiffanycooks.cyberphreak.com\/?p=821","title":{"rendered":"Fast Homemade Pizza Crust"},"content":{"rendered":"

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Happy New Year 2015!<\/strong><\/span><\/p>\n

This is a great quick pizza dough! \u00a0If you’ve baked with yeast, you know that the words ‘quick’ and ‘dough’ do not go together. \u00a0Sure, it’s a quick reaction for the yeast starter, but you usually have to wait for the dough to rest, rise, repeat. \u00a0It can be a whole day affair of a waiting game. \u00a0<\/strong><\/p>\n

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If you’re going to make bread or doughs more often than once or twice a year, I suggest trying this glass jar of yeast, which must be refrigerated after opening. \u00a0It is more convenient to dip your measuring spoon in here versus opening tiny packets and deal with waste packaging. \u00a0For reference 2 1\/4 tsp. equals a standard envelope of active dry yeast. \u00a0I know this by heart now. \u00a0I spoon out my 2 1\/4 tsp. and run it back to the fridge immediately. \u00a0<\/strong><\/p>\n

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I also put the date I opened the yeast on the top of the jar in Sharpie. \u00a0Fresh is best – use within 6 months. \u00a0I’ve never had an issue with that because I make a lot of breads and such.<\/strong><\/p>\n

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This photo above shows what it looks like about a minute after combining the yeast, sugar, and warm water (110 degrees) together. \u00a0You will see a few clumps of yeasty goodness. \u00a0But wait a few minutes and the real fun begins. \u00a0<\/strong><\/p>\n

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Above, after about 5-10 minutes of leaving the three ingredients together, you can see the little yeast reactions have overtaken the top of the water. \u00a0If you watch it at the right time, you can see all the bubbles and yeast come up and it’ll spread rapidly across the surface. \u00a0It’s fun to watch it at the right time – not that you have to do anything here- just watch.\u00a0<\/strong><\/p>\n

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Above, after you mix in your flour, salt, and olive oil you will see the dough form. \u00a0I made my pizza crust in the dead of dry winter, so it needed additional water to mix thoroughly. \u00a0You can see the dry remainders on the bottom of the bowl that won’t absorb into the dough. \u00a0Add a tsp. of warm water at at time until it absorbs – but don’t add too much water! \u00a0Otherwise, your dough will be gummy and too sticky to roll (and a huge mess!), and you’ll have to add more flour! \u00a0And then we get into a circle effect of\u00a0issues.<\/strong><\/p>\n

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Above, a perfect amount of water and flour mixture equals a good dough. \u00a0<\/strong><\/p>\n

I’m telling you right now, even though this pizza crust is quick and easy, it is NOT as good as doing it the long way. \u00a0My other recipe for a pizza crust always turns out and tastes better, but this is a quick, we-need-it-now! dough. \u00a0If you want the best pizza crust, try this one.<\/a><\/strong><\/p>\n

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INGREDIENTS:<\/strong><\/p>\n