From Scratch No-Rise Pizza
Makes 1 - 16" pizza. Total time takes approximately 1 hour including prep and baking time.
This is not your usual Italian-style or New York-style pizza. This is a thoroughly mid-western style of pizza that I learned from my Uncle Craig. It is a fresh, saucy, cheesy, stick-to-your-ribs, type of pizza that will delight!
I should warn you from the start, this recipe includes homemade crust and marinara, so of course, feel free to trade in your own store-bought versions. However, in the spirit of trying new things, I urge you to give the entire recipe a try from start to finish. I think you will be amazed by the results and how easy it actually is!
3 tbsp olive oil
1/4 an onion
2 large garlic cloves or 2 tbsp of diced or crushed garlic
1/3 red bell pepper (optional)
1 28oz. can of crushed tomatoes
1 tsp oregano
1 tsp basil
1 tsp salt
1 scant tsp pepper
1 tsp white sugar
Heat olive oil in a pan, add onion and pepper (I used yellow here because it's all had), let cook, and soften for 5 minutes on low heat.
Add garlic and let soften for 2 minutes.
Add crushed tomatoes, oregano, thyme, basil, salt, pepper, and sugar. Stir, cover, and let simmer on low until the pie crust is ready.
2 1/2 c flour
1 tbsp baking powder
1/4 tsp salt
1/4 c melted butter
1 cup milk
Preheat oven to 425°
In a mixing bowl add flour, baking powder, and salt. Mix with a fork.
Pour in melted butter and milk and mix with a fork until combined.
Flour your hands, the dough will be sticky. Press the dough into a ball in the bowl and roll it out onto a floured surface. Using a rolling pin, roll the dough out to nearly the size of your pizza pan.
Fold in half, transfer to a greased pizza pan, unfold, and press the dough out to the edges of the pan.
Poke full of holes with a fork.
Bake for 8 minutes or until the dough has lost its shine but is not browned.
Most of this section is based on preference. Follow your own tastes!
Once your crust has baked for the first 8 minutes, add your marinara. (You will probably have extra sauce leftover)
Add all preferred toppings. My personal favorites are; chopped fresh basil, ham, or pepperoni. I use about 2/3 of a 16 oz block of low-moisture mozzarella cheese.
Put back in the oven and bake for another 12 minutes.
Broil on high for the final 2 minutes.
And that does it! This wonderfully fresh and simple pizza recipe will take some of the guilt, and all of the gut-ache, out of pizza night.
All photography by Jessie Alice Smith