Most people won’t get it on with any sort of yeast dough just because it seems too difficult. Well, in actual fact it is not as complex as it sounds.
Yes, you have to knead away but hey let’s think of it as exercise for the soul.
Pizza loved by both adults and children and with an endless assortment of topping variations. Who could say no!
So, I love a good pizza and this recipe is made from scratch and the biggest thumbs up for this pizza dough is that it is a no rise. A meal in a flash, I tell you!
1 sachet dry active yeast
1/4 tsp sugar
3/4 cup water (see note below)
1 3/4 cup flour
1/2 tsp salt
2 tsp dried oregano, optional
Mix together water, yeast and sugar and leave to foam for about 8 minutes.
Mix the flour and salt together with the herbs. Add the liquid mixture. Mix then knead together for just 2 minutes. Stretch dough out with fingers or roll out then pop into the oven for about 4-5 minutes and remove.
Now you ready to decorate your pizza base. I smear the base with pasta sauce, then grated mozzarella and cheddar, crumbled feta, sliced raw mushrooms and sprinkle dried oregano and bake until cheese melts and it’s all bubbly.
You can use what ever filling you enjoy.
– The water in this recipe must be just over a warm temperature to activate your yeast.
– If you need more water to bring the dough together add water a little at a time.
– If you need more flour because the dough is too sticky add more flour a little at a time.