30 minute pizza dough (!!!!)

Yep, you heard it right, THIRTY minutes for a dough… I found this beautiful recipe (click here) on allrecipes, and expected it to probably not be as good as usual pizza dough that takes hours in rising time. But it was almighty.

Highly recommend.

  
I then used an organic passata for the tomato base.

  
Then added crushed garlic, sliced tomato, sliced mushrooms, spring onion, olives and sliced courgette (why hold back?!).

  
And after 25 mins in the oven, I drizzled with olive oil and added spinach that wilted on top.

WIN.

  

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3 thoughts on “30 minute pizza dough (!!!!)

  1. *Update* I make the dough without sugar, but still based on the AllRecipes recipe as follows:

    1 (.25 ounce) package active dry yeast
    1 cup warm water (110 degrees F/45 degrees C)
    2 1/2 cups bread flour
    2 tablespoons olive oil
    1 teaspoon salt

    1. Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

    2. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.

    3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker’s peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

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