Coue pics of the lid in action. You can't see it, but it's there[emoji]128516[/emoji]
This was bbq chicken pizza with bacon, onions and cheddar. The crust is what I call my "delivery style" crust. It's soft and easy to make. For a quick pizza it's great. Sure a chewy, bubbly yeasty tasting crust is good, but sometimes you just want that plain old pizza like the guy brings to the door. Plus if you have kids most seem to love it.
The recipe is dead simple:
3 cups bread flour
1.5 cups tepid (105f) water
1TB sugar
1.5 tsp salt
1 pack rapid rise yeast
1 good glug olive oil. 1 or 2 tablespoons I guess.
Mix the sugar and yeast in the hot water and wait til it foams. This isn't texhnically necessary, but old habits die hard.
Dump in everything else and mix it all together.
Let it rest 15 minutes
Then knead it on a floured board adding only enough flour so you can handle it. You want it fairly sticky. Only knead 2 minutes or so,, you're not really concerned with developing gluten.
Oil your bowl and put the dough in, turning over to coat with oil. Let rise for an hour.
Punch it down, make your pie(s) and bake at 450 for 15 minutes.
The main differences between this and most dough recipes I've seen are the higher water to flour ratio and the fact that it's not kneaded nearly as much. It yields a very soft dough that's very easy to work. It's not as elastic so you really have to form it on the board or in the pan, but it's elastic enough not to tear easily. I actually first came up with this one evening when we'd had a cocktail or two and I decided I wanted pizza. I went by memory and though my memory was pretty much wrong, I was very happy with the results.
