Yes, you heard that right - fresh homemade pizza, start to finish in 20 minutes. For most of us, that is faster than you can order delivery, a whole lot faster! Now that I think of it, it may be as quick as a frozen pizza, and I’m pretty sure it’s better than most of those. This pizza can be made with fresh wholesome ingredients and that feels really good compared to most frozen pizzas.
The Pizzaiolas of the world are likely reeling at the idea that a pizza can be made that quickly, as they should. They are true artists, and I am in no way comparing this 20-minute recipe with the pizza it has taken them a lifetime to perfect. I promise you this pizza recipe is pretty dang good, but I don’t want to oversell a pizza dough made in five minutes. It simply cannot compare to a pizza dough that is made over the course of multiple days. We have a great blog for those of you who want a truly authentic pizza, but there are times when I want pizza and I want it now, and this is that pizza. The trick to this pizza is to have the self-rising flour - make sure you have that on hand before you get started. Now let’s make reading this blog as fast as making the pizza and cut to the cheese!
Scroll down for a printable version of this recipe
Serves: 2 to 4 (makes 2 small pizzas)
Start to Finish: 20 minutes
For the dough:
1 1/2 cup self-rising flour
1/2 cup water
1 Tablespoon olive oil
1/2 teaspoon fine salt or table salt
1/4 to 1/2 cup all purpose flour for kneading and rolling the dough
For the toppings:
1/2 to 1 cup good quality pizza or pasta sauce
1 to 2 cups of your favorite cheese
1 cup Italian sausage, ground beef or pepperoni
1 to 2 cups of your favorite vegetable toppings (basil, arugula, green peppers, etc.)
Step 1: Heat the oven and the pan
1. Turn your oven to 425 degrees. Place a cast iron pan or pizza stone in the oven. Let the pan or pizza stone preheat in the oven.
Step 2: Gather and prepare ingredients
2. Have the cheese and sauce ready. If you are using vegetables, cut those. This is a quick-cooking pizza, so cut your veggies on the smaller side. If you are using sausage or ground beef, have that ready as well.
Step 3: Make the dough
This dough is made with self-rising flour and not the typical leavening agent we use in pizza dough: yeast. That is why this dough requires no rising time and therefore so quick to make. Since we are using self-rising flour, you need to get it in the oven somewhat quickly. Self-rising flour has double acting baking powder in it, which leavens with acid and again with the heat of the oven. This recipe primarily is activated by the heat of the oven but also by the water, since most water has some level of acidity. Don’t fret about this, you should have plenty of time, its just not a dough you should make ahead of time.
3. Place all the dough ingredients in a bowl: self-rising flour, water, oil and salt and stir until combined.
4. Put 1/4 cup of flour on your work surface and spread it out. Place the dough in the center and knead the dough for 2 to 3 minutes. Add more flour as needed and knead until the dough is no longer sticky.
5. Cut the dough in half. Set one piece aside and cover, leave the other piece on the floured surface.
6. Roll the dough to about an 1/8” inch thickness. Prick holes in with a fork over the surface of the dough to keep it from bubbling up. Roll over the edges to create a border crust.
Step 4: Top pizza and bake
7. Pull the pan out of the oven and place the crust on top of the hot pan.
One of the cool things about the firmer texture of this dough is that it holds more sauce and toppings without getting limp and soggy. Please note it may take more time in the oven if you really load it up!
8. Spread 1/4 - 1/2 half cup of sauce or more over the crust. If using meat, place 1/2 teaspoon size pieces of uncooked meat over the surface of the pizza, top with vegetables and cheese. Place in the oven and bake for 12 minutes.
9. Pull pizza out of oven and top with fresh basil or arugula.
10. Repeat with the process with the other half of the dough.
- Self-rising dough has a lower gluten content and the dough is only lightly kneaded so it isn’t elastic enough to roll into much larger pizzas, so keep them small.
- This recipe is easy to cut in half if you just want one small pizza.
- You can also bake this pizza on a pizza stone instead of a cast iron pan.
One of the other really cool things about this recipe is it is forgiving enough to let your kids handle the dough and have some fun assembling the pizza without making a terrible mess of the kitchen! If you want to learn more about authentic yeast-risen pizza dough and methods for the perfect Chicago style pizza join us for a Virtual Neapolitan and Deep Dish Pizza Workshop coming up this Saturday, April 2 at 11am CST.
Pizza is also this week's challenge for our private Facebook group members. Join, make a pizza this week, and share your creations in the group to inspire other home cooks.