Nobody ever has to ask twice if I want pizza. I always do. I don’t have it frequently but now when the urge strikes, I can have a budget-friendly pizza in about 30 minutes. I call it instant crust because it can be used instantly after mixing and kneading, thanks to the new Fleischmann’s Pizza Crust Yeast I reviewed.
This is my version of their thin crust and I like it because it’s also New York-style in ingredients: just the four basics. No oil and certainly no sugar. It’s a good crust and in a way, that’s a double-edged sword.
It’s tempting to keep pizza fixings on hand to whip this up often, especially during this busy and budget-strained time of year. But I’ve severely cut my intake of carbs and white flour in the past four months so now I have to come up with a wholegrain crust I like and try to eat smaller portions. I have a feeling I’ll be more successful with the crust….
Ella’s Instant Thin Pizza Crust
Adapted from Fleischmann’s
If you can’t find Pizza Crust Yeast, Fleischmann’s recommends using 2 1/4 teaspoons (1 packet) of instant yeast and letting the kneaded dough rest for 10 minutes before rolling or patting out.
1 1/2 cups/ 186g all-purpose flour
3/4 tsp salt
1 packet Fleischmann’s Pizza Crust Yeast
1/2 cup/ 4 fl oz water*
*Use cool or cold water if making the dough in a food processor, warm water for other methods ~ ella
Set a rack in the bottom slot of the oven and preheat to 425F/220C/Gas 7. Grease or spray a 12″ pizza pan and set aside.
Mix and knead the dough by hand, with a stand mixer or in a food processor, adding water as needed to the dry ingredients to make a soft but not sticky dough. If you weighed the flour, 4 ounces of water will be fine. If using measuring cups, you might need a tablespoon or two more or less water.
With lightly floured hands, pat the kneaded dough into a crust on the prepared pan or roll to a 12″ circle on a floured surface and transfer to the pan.
Form a rim around the edge of the dough and add sauce and toppings as desired.
Bake on the lowest rack for 12 to 15 minutes, until cheese is melted and/or bubbly and the crust is well-colored.
Yield: 1 12-inch pizza
Visit the product’s site for more crust recipes.
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