Perfect Pantry Pizza
So you’re in quarantine, trying to limit grocery store runs and maintain social distancing, and then it hits… you get the undeniable craving for pizza and there’s no premade crust to be found in your pantry. Well, you’re in luck, our compliance officer, Sherry, also got that craving this week and shared her secret recipe for the perfect “pantry pizza crust,” that you can make with ingredients you likely already have on hand.
This recipe will make enough dough for two pizza crusts. If you only want to bake one pizza you can easily freeze half for later.
To freeze, form the dough into a ball shape, lightly coat with olive oil, and place it into individual zip lock bag, making sure to squeeze out all excess air. You can freeze the dough for up to 3 months. To thaw, place in the fridge overnight or 8 hours and allow to rest on counter 30 minutes before using.
- 1 and 1/3 cups warm water – between 100 – 110 degrees (for best results use a thermometer)
- 2 and 1/4 teaspoon Rapid Rise (Instant) Yeast – 1 standard packet
- 1 Tablespoon Sugar
- 2 Tablespoons Olive Oil
- 3/4 teaspoon sale
- 3 and 1/2 cups all-purpose flour
- Extra olive oil or non-stick spray for baking pans
- Cornmeal to sprinkle on the pan for a crispier crust
- Herbs to add into the crust if desired
- Cheese and other toppings
- Pizza Sauce of your choice
Step one: Whisk warm water, yeast, and granulated sugar together in the bowl of a stand mixer. Cover with saran wrap and let rest for 5 minutes. It will get bubbly and frothy
Step two: Add olive oil, salt, and flour. Beat on low speed for 2 minutes with a dough hook.
Step three: Turn dough on a lightly floured surface, knead for 3-4 minutes. When you poke the dough it will bounce back if it is ready.
Step four: Place dough in a lightly oiled bowl, turning to coat all sides. Cover with saran wrap and allow the dough to rise at room temperature for 90 minutes.
Step Five: Preheat oven to 475 degrees. Allow to heat for 15 to 20 minutes so it is good and hot. Lightly grease pan(s) and sprinkle with cornmeal if desired. Prepare toppings during this time and crust for pans.
Step Six: Punch dough down to release air bubbles. Divided into 2. On a lightly floured surface roll or using hands pre-shape to the size of your pan. Place in pans and shape to fit.
Step Seven: Top with sauce and desired toppings.
Step Eight: Bake for 17 to 20 minutes. Keep an eye on the bottom crust. Enjoy!