My dad has been craving pizza for a while and I thought I’d give him a treat tonight and make him some. One problem: it was already supper time when I decided this. Pizza dough I’ve made in the past has a rising time, and I didn’t feel like making the poor man wait while that happened, so I did a quick search–All Recipes, I love you–and found a no-rise recipe, ready for adaptation! I didn’t change much, just swapped in some whole wheat and added a bit of spice so it wasn’t so plain, and it officially has my dad’s seal of approval!
Now, keep in mind that it won’t be this magical perfect crust. It was made for speed and ease, and you sacrifice a little, but not too much! If you’re making it, I recommend rolling it pretty thinly because a thick crust with no rise may not be as pleasant. This crust is crisp and quite flavourful all by itself (I stole a piece of the crust from my dad, trust me, I know :P), and holds up well under toppings. I made half of the recipe called for on All Recipes, which is what makes it for two. I spread it with a thin layer of spaghetti sauce, some mozzarella, salami, and green olives, and all pizza needs in this house were met!
1 cup all purpose flour
1/2 cup (plus extra for rolling) wholewheat flour
1 1/4 tsp active dry yeast (half a 0.25 oz packet)
1/2 tsp salt
1/2 tbsp sugar (1 1/2 tsp)
1 tbsp oregano (more or less to taste, or none at all)
1 tbsp vegetable oil
1/2 cup warm water (110 F)
Preheat your oven to 375 F.
Mix all dry ingredients (flour through oregano) in a medium to large mixing bowl, then stir in oil and water.
Roll out to desired thickness on a well floured surface (remember, I recommend thin! About 1/4 inch should do), and then place it on a pan or baking tile with flour lightly sprinkled on the surface. Put whatever toppings you’d like on it, then bake until crisp at the edges, 20-25 minutes.