Takeout pizza: and your excuse is…?
Really, I don’t mean to be snarky here. There are reasons for calling Pizza Hut and ordering a large Super Supreme to go.
But, with this super-simple, no-knead crust recipe, there’s very little standing between you and fresh, hot, HOMEMADE pizza.
All you need is flour, water, yeast, salt, a touch of olive oil – and a mixer.
Why do I make pizza at home 95% of the time?
Because my husband LOVES an ultra-thick crust. I love any crust, thick or thin, so long as it’s got some whole-wheat flour in it.
And an ultra-thick, part-whole-wheat crust isn’t easy to find when you’re Googling takeout pizza menus.
I often don’t have the time to labor over something as simple as pizza crust. Sure, there are times when I’ll make an overnight starter followed by a long-rising dough, savoring the fact that the resulting pizza will offer the subtle flavor of wheat, with a touch of yeast, and a smidgen of tang.
But then there are times – truthfully, most of the time – when I just need a good, fast vehicle for mozzarella, pepperoni, and mushrooms.
Which is when I break out this Blitz Pizza Crust recipe.
As the name says, it goes together quickly. And it can be made cracker-thin, or super-thick.
Why do I like it, besides that? I can add whole wheat, and NO ONE KNOWS.
Plus I can bake the crust ahead, throw it on a cooling rack, then top and bake the pizza whenever the crowd gathers: up to a few days later, if I want.
Company coming, but you’re not sure exactly when? Your son and his friends will descend on the kitchen after their basketball game, but “Don’t know, Mom, we’ll see you when we see you”?
A ready-and-waiting crust, needing simply its toppings and about 10 minutes in the oven, is your best friend.
Put… down… the… phone; takeout can wait. Homemade rules!
Put the following in a mixing bowl:
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 cups (6 ounces) King Arthur White Whole Wheat Flour
1 1/4 teaspoons salt
1 tablespoon instant yeast
4 teaspoons Pizza Dough Flavor, optional
3 tablespoons olive oil
1 1/2 cups warm (110°F to 115°F) water
Yes, you can substitute all-purpose flour for the whole wheat. But I have to say, no one will notice the whole wheat; and you’ll feel virtuous adding some fiber and nutrition to your family’s diet.
Use an electric beater or stand mixer to mix until all the flour is moistened. Beat at high speed for 1 minute, using the beater (not the kneading blade).
Scrape the sticky dough back into the bottom of the bowl, and beat at high speed for an additional minute. The dough will be very sticky, and elastic; when you pull on a corner, it’ll stretch.
Lightly grease a large rimmed baking sheet; a half-sheet pan is perfect. Drizzle the pan with olive oil, spreading it over the bottom surface.
Scrape the sticky dough onto the prepared pan. With oiled or wet hands, press the dough towards the edges of the pan; it’ll go partway, then start to shrink back. Let the dough rest for 15 minutes, then press it all the way to the edges of the pan.
Now, if you’re REALLY in a hurry (or are after a super-thin crust), you can bake the crust immediately.
But if you have time, cover the dough, and let it rise for 1 to 2 hours, or until it’s as puffy as you like; the puffier the dough, the thicker the crust.
Toward the end of the rising time, preheat the oven to 425°F.
Remove any covering, and bake the crust for about 15 minutes, until it’s set; when you poke it, it should feel springy and firm.
It may be a light golden brown all over, like the one pictured above, but doesn’t need to be. So long as the crust is firm enough not to fall when you take it out of the oven, it’s fine.
Remove the crust from the oven. If you’re not going to add the toppings immediately, place it on a rack to cool. When cool, wrap in plastic, and store at room temperature for up to 3 days; freeze for longer storage.
This time around, I was adding toppings right away. My crowd this night was into “white pizza” – no red sauce – so here’s the direction I took.
First, cheese sauce, as follows:
2 tablespoons butter
3 tablespoons King Arthur Unbleached All-Purpose Flour
¼ teaspoon salt
1 ½ cups milk
1 cup shredded cheddar cheese
Place the butter in a saucepan set over medium heat. Melt the butter, stir in the flour and salt, then add the milk, cooking and stirring until the sauce thickens. Add the cheese, stirring until it melts.
Pour the sauce over the crust, spreading it most of the way to the edges.
Add the toppings of your choice. I’m going with mushroom/caramelized onion/bacon.
Recipe? Well, I’m just going to kinda throw it all together. Let’s start with an 8-ounce package of “baby bella” (portabella) mushrooms. Sauté until brown; then mix with 1/2 teaspoon Worcestershire, and salt to taste.
I’d already sliced and fried a big (1-pound) sweet onion. And I had some leftover cooked bacon, which I cut into squares. Both of those get stirred into the pan with the mushrooms. And everything gets spread over the sauce atop the crust.
What, no cheese? With the mildly cheesy white sauce, a sprinkle of Parmesan is all this baby needs.
About 15 minutes in a 425°F oven is all it takes…
…to further brown the crust, and heat the toppings.
As I said, no one knew they were eating whole wheat. And my hub was happy about the inch-thick crust.
Takeout? Trust me, you’d pay a lot for a pizza this big and this good.
And anyway, when’s the last time you saw a to-go menu offering Portabella/bacon/caramelized onion white pizza – on a 40% whole wheat crust, no less?
Read, bake, and review (please) our recipe for Blitz Pizza Crust.
Print just the recipe.