Sometimes you just need pizza. I was craving home made pizza on my return from Cyprus and my housemate has had a few pizza dinners during the World Cup, the smell of which have only stoked that fire. One evening I just couldn’t wait an hour for the dough to prove so googled a no rise base and converted this recipe on The Faux Martha from cups to grams. The base is crispy and you really can have delicious homemade pizza on your plate in around 30 minutes.
There is some wholemeal spelt flour into the dough but use all white plain or spelt flour should you wish. You can use a good quaility pasta sauce, BBQ sauce or pesto, ready grated mozzarella and your choice of toppings. I used Seeds of Change Mediterranean Vegetable pasta sauce, mozzarella, portobello mushrooms and spicy pepperoni.
Quick and Dirty No Rise Pizza Base
For the crust:
250ml water, warm but not hot
1 tbsp olive oil
1 tbsp sugar
a 7g sachet of fast acting dried yeast
275g spelt/plain flour (or bread flour)
100g wholemeal spelt flour
10g finely grated parmesan cheese
1 tsp sea salt
good quality pasta sauce/pesto/BBQ sauce
200g grated mozzarella cheese
your choice of toppings
salt and pepper
Preheat your oven to 230c or gas mark 8.
In a large bowl, mix the water, oil, sugar and yeast then set to one side for about 10 minutes until the mixture becomes foamy. Meanwhile, chop or prepare your chosen toppings.
In a smaller bowl, weigh out the flours, salt and cheese and mix with a fork until combined and then pour into the yeast mixture and mix well until a dough comes together.
Divide the dough into two and roll out each half onto parchment sheets then place on top of baking sheets before covering with your chosen sauce, cheese and toppings. Add a sprinkle of oregano and a grind of salt and pepper and bake in the oven for about 15 minutes.