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Fast Pizza Dough

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Fast Pizza Dough is a quick and simple recipe that anyone, even the most inexperienced cook, can take on with confidence. This recipe was published by the New York Daily News (April 18, 2010) and is credited to Isidora Popovic, author of ‘Popina Book of Baking’. No need to wait for the dough to rise due to the use of quick-acting yeast. This dough is the crust for Goat Cheese Tomato Basil Tart, Eggplant Tomato Tart and any other pizza or tart dishes that you would like to prepare.

Ingredients for Fast Pizza Dough:

  • 1 2/3 cups bread flour (not all purpose flour)
  • 1 tsp. quick-acting dry yeast
  • 1/2 tsp. salt
  • 2 tbsp. olive oil
  • 1 egg
  • 1/3 cup warm water
  • One 9-inch loose-bottomed fluted tart pan
In a bowl, stir together the flour, yeast and salt. Make a well in the centre and pour in the oil, egg and water. Use your hands to draw the ingredients together, gently, until a soft dough is formed and all ingredients have come together.

Transfer to a lightly floured surface and knead for a few minutes. Dough should be soft, not sticky. If sticky, add a bit of flour and knead again until soft.

Roll out dough with lightly floured rolling pin until 1/8” thick.

Grease the tart pan and line it with dough but do not trim excess pizza dough around the edges. Set aside the dough and prepare desired filling. Edges should only be trimmed once tart filling has been poured into pan and dough has settled.

Please send your favorite Jewish recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.


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