- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
Like many, pizza is one of my go-to foods for just about any occasion. I mean, what's not to love? Happy? Eat pizza. Emotional? Eat pizza. Celebrating? Eat Pizza. You get the idea.
You can make every part of a pizza the way you want it — from the crust to the toppings. No matter what dietary restrictions/preferences you might have, there is a pizza somewhere out there for you. All across the world, you can find a different type of "pizza" and different preparation, too. It truly is a universal comfort food. We are all knee-deep in a very strange time right now, and it seems that many are turning to cooking and baking to help pass the time (just look at the flour shelves at the grocery store). Yeast is another item that is hard to come by these days. If you're lucky enough to have some flour at home but are short on yeast, I've got you covered.
Traditionally, pizza crust is made from flour, water, yeast, salt, and sugar. Yeast converts sugar into carbon dioxide gas, which in turn creates air pockets and causes the dough to rise. Once exposed to heat, the yeast dies and the air pockets set. When you eliminate yeast from the equation, other leavening agents can be used to fill the void. Although you won't quite get those air bubbles you might be used to from your favorite pizzeria, I experimented with baking soda and baking powder and tried to create a satisfying end result and it could not be easier.
- Ben Perez, culinary team member
Ben's Homemade Pizza Tips:
Preheat oven to 450°F and place a pizza stone or flat/inverted baking sheet inside. Once oven is preheated, let pan heat for at least 15 minutes.
In a medium bowl, sift flour, baking powder and soda, salt, and sugar. Add warm water and olive oil. Stir to combine with a wooden spoon. The dough will be shaggy.
Combine dough together with your hands and knead for 1 to 2 minutes until smooth. If the dough feels sticky, add a light sprinkle of flour and knead until tacky to touch.
Turn out the dough onto a lightly floured work surface. Using a rolling pin, roll dough to desired shape and size using the dimensions of your preheated pizza stone or pan as a guide.
When your pan is thoroughly preheated, sprinkle evenly with cornmeal or semolina. Carefully transfer rolled-out dough to the pan and parbake for 5 minutes to set.
Top parbaked crust with toppings of choice and bake an additional 10 to 12 minutes until cheese is melted and crust is lightly browned. Slice and serve.