30 Minute Homemade Pizza

I’m doing this October Unprocessed Thing and I’m finding it takes a bit of planning to churn out unprocessed goods we’re used to reaching for pre-made (you know, like frozen pizza). However, I was pleasantly surprised when my latest coupon deal on Fleischmann’s Pizza Crust Yeast turned out to be the best purchase all week. (Head over to Mindfully Frugal Mom to get the link for the coupon and to find other great coupons on natural and organic items!)

The recipe on the back of the yeast looked easy enough, but I did make some minor adjustments. Here’s my

30 Minute Homemade Pizza

1 3/4 to 2 1/4 Unbleached All Purpose Flour
1 envelope of Fleischmann’s Pizza Crust Yeast
1 1/2 teaspoons honey
3/4 teaspoon salt
2/3 cup very warm water
3 Tablespoons of oil
Crushed tomatoes, fresh mozzarella, toppings

Preheat the oven to 425.

Combine 1 cup of flour, yeast, and salt in a large bowl. Combine water, oil and honey and add to the dry ingredients. Mix together until well blended; about 1 minute. (I used my Kitchenaid.)

Add gradually, 1/2 cup flour until a soft dough ball is formed. It will be slightly sticky. Add additional flour if necessary.

Knead on a floured surface adding additional flour if needed, until smooth and elastic, about 4 minutes. (I used my hands for this versus my dough hook. I like to feel when the dough is “ready.”) With floured hands, press dough out to fill a greased pizza pan, or roll dough to a 12 inch circle and transfer to a greased pizza pan (or, a pizza stone, which is what I used).

Top with crushed tomatoes, any desired toppings (I chose none), and fresh mozzarella.

Bake for 12 to 15 minutes until cheese is bubbly and crust is brown.

I thought this came out great for a pizza that required no rising dough!

What’s your favorite topping?

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3 Responses to 30 Minute Homemade Pizza

  1. Brittany @ The Pistachio Project October 5, 2011 at 1:42 pm #

    What’s the point of the yeast if you aren’t letting it rise?

    • HealthfulMama October 5, 2011 at 3:56 pm #

      Great question, Brittany! My dough definitely rose (a little–not fluffy but not totally cracker-y) but I double-checked on the Fleischmann’s FAQ’s. Using this high-voltage Pizza Crust Yeast eliminates the need for resting/rising.

  2. swedenesefamily November 6, 2011 at 11:45 pm #

    My husband makes his own pizza dough. We sometimes use this brand of yeast…or whatever ever one we have a coupon for, but we don’t get the pizza specific yeast.

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