Stir-N-Roll Pizza

Pizza night doesn’t have to wait for dough to rise.

This old-school stir-and-roll crust comes together in a bowl with just flour, baking powder, oil, and milk. No yeast, no proofing, no kneading until your arms ache. You stir it up, roll it out, pile on your favorite toppings, and it’s in the oven in minutes.

The crust bakes up with a tender, biscuit-like crumb that’s sturdy enough to hold whatever you throw on top. It’s the pizza recipe every busy family needs in their back pocket.

Variations

• Classic Margherita: Spread with marinara, top with fresh mozzarella and basil leaves
• Meat Lovers: Layer pepperoni, cooked sausage, and diced ham over pizza sauce and shredded cheese
• Veggie Garden: Top with roasted bell peppers, mushrooms, olives, and crumbled feta

Kitchen Tips

• Stir the dough vigorously until it pulls away from the sides of the bowl. That’s how you know the gluten has developed enough to hold together
• Roll the dough on a lightly oiled surface instead of floured. It keeps the crust tender rather than tough
• Don’t overwork it. A few stirs past the pull-away point and you’re done. Fussing with it makes it dense