The 30-Minute Pizza
Submitted by lynette222
Homemade pizza from scratch in 30 minutes using a food processor dough with fast-rising yeast, fresh tomatoes, mozzarella, and basil. Crispy cornmeal crust, no rise time needed.
YIELD
1 pizzaPREP
15 minCOOK
15 minREADY
30 minHomemade pizza in half an hour, dough and all. No rise time, no kneading by hand, no planning ahead.
Fast-rising yeast and a food processor do the heavy lifting. The dough comes together in about 90 seconds, then gets pressed straight onto a cornmeal-dusted pan.
Fresh tomatoes, tomato sauce, garlic, mozzarella, basil, and a drizzle of olive oil go on top before the whole thing hits a screaming hot oven.
The result is a thin, golden crust with crispy edges and bubbly, melty cheese that rivals your local pizzeria.
Chef Tips
- The water must be genuinely hot, not warm. Fast-rising yeast needs that heat to activate quickly without a traditional rise
- Cornmeal on the pan is essential. It prevents sticking and gives the bottom crust that signature crunch
- Seed and drain the fresh tomatoes well, otherwise you’ll end up with a soggy center
- For extra crispiness, bake an additional 5 minutes past the golden stage. Watch it closely at that temperature though
Ingredients
Directions
Preheat oven to 500 degrees F.
(MIXING AND KNEADING: 1½ MINUTES.)
Place the yeast and 1 cup of the flour in the bowl of a food processor and pulse once using the metal knife or the plastic dough blade.
With the machine running, pour in the hot water (make certain it’s hot when you use it).
As soon as it’s in, turn the machine off; add the salt and remaining 2 cups of flour.
Next, pulse until the dough begins to hold together; then let the machine run continously until a ball of dough forms.
(ASSEMBLY: 5 MINUTES.)
Lightly oil the pan with vegetable oil and dust with coarsely ground yellow cornmeal.
Press the dough out into an 8-inch circle with your fingertips and then roll or stretch it out into a 15-or-18-inch pizza shell.
Fit the shell onto prepared pan.
Sprinkle desired toppings over dough, and finish with a drizzling of olive oil.
Bake 15 minutes or until the crust is golden and the topping is bubbly.
For a well-done crust bake 5 minutes longer.
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