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  • Jessie Alice Smith

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 with the results and how easy it actually is!

Marinara

Ingredients:

  • 3 tbsp olive oil

  • 1/4 an onion

  • 2 large garlic cloves or 2 tbsp of diced or crushed garlic

  • 1/3 red or orange bell pepper

  • 1 28oz. can of crushed tomato

  • 1 tsp oregano

  • 1 tsp thyme

  • 1 tsp basil

  • 1 tsp salt

  • 1 scant tsp pepper

  • 1 tbsp white sugar

Directions:

  • Heat olive oil in a pan, add onion and pepper, 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.

  • Voila! Preservative-free, homemade marinara!

No-Rise Crust

Ingredients:

  • 2 1/2 c flour

  • 1 tbsp baking powder

  • 1/4 tsp salt

  • 1/4 c melted butter

  • 1 cup milk

Directions:

  • Preheat oven to 425°

  • In a mixing bowl add flour, baking powder, salt. Mix with a fork.

  • Melt butter in a glass liquid measuring cup, add milk to butter and mix.

  • Mix wet into the dry with a fork until combined.

  • Flour your hands, the dough will be sticky. Press the dough into a ball in the bowl, 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, 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 not browned.

Pizza Assembly:

  • 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 left over)

  • 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 a 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.


Enjoy!



All photography by Jessie Alice Smith

#pizza #marinara #crust #pizzacrust #norisepizzacrust


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