You don't have to knead this dough like crazy. Just knead it a bit and you have dough. The rising time is short too - just let it rise while you're preparing the toppings. Enjoy delicious pizza whenever you feel like it.
Put all the ingredients in a bowl. (Keep the yeast and salt away from each other.) Start by mixing up the dough in the bowl.
When the dough is no longer floury, take it out onto a work surface and knead it until it's smooth. You don't have to put a lot of effort into it, as long as it comes together nicely!
Divide the dough into 3 pieces and round off each into a smooth ball. Pinch the seams closed on the bottom of the ball securely. Cover with plastic wrap to prevent the dough from drying out, and leave in a warm location for 10-15 minutes.
I make the pizza sauce, prep the toppings and preheat the oven (to 220°C) while the dough rising.
Don't forget to heat up the baking tray when preheating the oven. This will make the dough crispy and fragrant on the bottom.
Place the dough on a sheet of kitchen parchment paper, and roll it out to a 24cm diameter disc. Press inside the edge with your fingers to make about 1cm around the edge a bit thicker.
The dough is a bit sticky, so if it's hard to roll out dust with some flour. A slightly floury surface is kind of tasty too.
When the dough has been rolled out, brush on a little olive oil (not included in ingredients), spread on the pizza sauce, and add the toppings.
Place the dough on the hot baking tray, and bake on the top rack of a preheated 220°C oven for about 15 minutes. When the edges of the pie are golden brown, the pizza is done
The edges are crispy and nutty and delicious. Homemade pizza is dangerous! It's sooo good!
You can wrap the dough at Step 3 with plastic wrap and freeze it! It's very handy when you suddenly get the urge for pizza.
(Recipe ID: 489398) is a Potato, Soy sauce-butter and Mayonnaise pizza
Story Behind this Recipe
I don't like pizza crust that's too soft and fluffy like bread. So I thought in that case, I don't really need to bother too much about kneading and rising times. I tried out my theory, and the result was a crunchy, nutty crust that had just the right softness and was delicious, so I made it into a recipe!
In the summer, just leave the dough to rise at room temperature, and it will do so while you are preparing the toppings. In the winter, use your oven's bread-rising setting or put the dough in a warm location for 10-15 minutes, which is enough. This crust is not puffy like bread, so you only need to leave it to rise for a short time.