No-Yeast Quick Pizza Crust

Now that I've stopped nurturing my sourdough starter for the time being, I've begun to really miss my cast iron pizza. I was determined to figure out a fast pizza crust that didn't involve needing a starter. In fact, I wanted it so fast that even using yeast and waiting for the dough to rise would take too long. I wanted a crust that I could make and start using right away.

After some trial and error, this below crust works pretty well. Sure it lacks the fluff and chew. It is more cracker like than pizza crust, but it holds it's shape well along with the ingredients on top. And it tastes delicious. The best part is, I can go from making the crust to having the pizza in under 45 minutes.

I show two different options, one for a thin crust and another for a slightly thicker crust. I use both in a 12 inch cast iron skillet and will select the version depending on the amount of toppings. For lighter toppings, the thin crust works great. But for heavier or extra toppings, I use the thicker crust.

Thin Crust Ingredients:

• 160g all purpose or bread flour
• 90g filtered water
• 1/2 tsp salt
• 1 tsp sugar
• 1 tbsp olive oil (15g)

Thicker Crust Ingredients

• 240g all purpose or bread flour
• 135g filter water
• 3/4 tsp salt
• 1.5 tsp sugar
• 1.5 tbsp olive oil (22g)

Directions

• Preheat oven at 450 degrees.
• Combine the ingredients in a mixing bowl.
• Using a large spoon or stand mixer with a dough hook, stir the ingredients until they form a loose dough ball.
• Pour the dough ball and any unincorporated ingredients onto a clean counter or other sturdy surface.
• Knead the dough ball gradually incorporating any loose ingredients until the dough ball is firm and stretching (about 5-10 minutes).
• Let rest for 5-10 minutes at room temperature while you prep your other ingredients for the pizza.
• Grab a 12 inch skillet and coat the bottom with 1 tbsp oil.
• Flatten the dough ball into an even circle about 8in in diameter and place in the skillet.
• Gradually work the dough to the edges keeping the dough an even thickness throughout the middle, but allow the edges to be slightly thicker to form the crust.
• Add your desired sauce and toppings and place in the oven to bake for 25-30 minutes. Shorter if fewer toppings and thinner crust. Longer for more toppings and thicker crust.
• Remove from oven and let rest for 5 minutes. Then slide the pizza out of the skillet onto a cutting board or platter.
• Cut the pizza into slices use a pizza wheel or large knife and enjoy.