5 Minute Pizza

Ahh the elusive 10 minute pizza.  I love homemade pizza but it just takes too long to make for the average individual.  Dough usually needs to be rested, proofed, and formed usually taking up to and over 2 hours.  Below I tried a recipe based on a recipe from Cooks.com for a 5 minute pizza dough that you just mix and put in the pan.

  • 1 pkg. Quik Rise dry yeast
  • 1 c. lukewarm water
  • 2 tbsp. olive oil
  • 1 tbsp. sugar
  • 2 1/2 c. flour
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 2 tbs cornmeal (for under the crust to help it not stick)
First let the yeast proof in the water in a bowl for 5 minutes.  Add other ingredients and mix well. I would cover your hands with a little olive oil and mix it by hand.  I tried to use a wooden spoon and well it is still stuck in the first bowl of dough that I made.  Also don’t forget to oil your hands as the dough is like glue and you will be picking it off your hands for a week if you don’t lube up.  Once it is fully mixed, let sit in bowl 5 minutes.  Next grab a standard 12in pizza pan and sprinkle it with a little bit of corn meal.  Then scrape the dough into the center of the pan.  Using lightly greased hands, flatten on the pan. Cover with topping and bake at 450 degrees for about 10-15 minutes.
For my pizza I made a quick sauce using the following ingredients.
  • 10 oz can of crushed tomatoes
  • 1 tsp sugar
  • 1 tsp basil
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • Pinch of salt

Just mix all of the ingredients and lightly spread over the formed dough.  Remember not to coat to thick or else you will have one saucy pizza, and you don’t want a saucy pizza.  Trust me.  Saucy pizza’s are just trouble. 

I then topped my pizza with ham, red onion and sliced orange bell peppers.  (Why orange bell peppers, well that is all that I had.  You could use any type of bell pepper.)  Then I topped toppings with low moisture mozzarella and freshly grated parmesan reggiano. 

Single slice

As you can see the pizza looked great, but how did it taste?

Quite honestly, the dough was grainy and had the flavor of eating raw flour.  In other words the dough was not that good.  But man did it look good or what. 

The solution:

I would let the dough sit for 15 minutes (I know, 20 minute pizza but it would be worth the wait trust me) and I would add a bit more sugar and garlic to the dough.  The sitting time would allow the flour to absorb more moisture and not taste like flour.   With these few changes i would have to say that it would be good (maybe even 3.5). 

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

1 Comment

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