pizza blanco & the easiest pizza dough in the world

Despite claims otherwise, people still see homemade pizza as time-consuming and tedious. Nothing can be further from the truth. It's easy, it's delicious and it's a skill that can win friends and influence people. For those of you who are converted, you might find what I'm about to post as blasphemous: a no-rise pizza dough. Yes, this dough requires no waiting around, no kneading...just mix it, press it and bake it. This really is the easiest pizza dough to make in the whole world. Nearly as easy as picking up already baked & bland pizza crusts from the grocery store and almost as easy as picking up the phone and dialing for take-out. This is a must-try pizza dough.

I make it often and I top it with whatever I've got around the kitchen. It has never failed me and the recipe is so simple, I can quote it from memory. On nights when I just want to flop into a couch and order in some take-out, I know I can do better. It helps that I live in Vancouver where restaurant/take-out pizza is a disaster served in a cardboard box. I can make something way better than the expensive, tasteless stuff that gets delivered to my door. This crust is perfect for busy weeknights when you want an easy meal that will make everyone happy. What can I say, it's a crowd-pleaser and it tastes great.

The first time I made this dough, I just created a simple pizza blanco....herbs, cheese, olive oil. I wanted to taste the crust and see if it was up to par. It was. Try it out like I did or make a pizza with your favorite toppings.

the easiest pizza dough in the world
1 packet of yeast
1 c warm water
2 1/2 c flour
1 t honey
1 t salt
2 T olive oil
2 T fresh rosemary, chopped (optional)
cornmeal

pizza blanco toppings:
2 T olive oil
grated cheese (parmesan, cheddar, mozzerella or whatever you have on hand)
1 t fleur du sel (optional)

Preheat oven to 400. In a large bowl, add in the yeast and warm water and stir until the yeast dissolves. Add the flour, salt, honey, rosemary (if using), and olive oil and stir with a wooden spoon vigorously until combined. Let dough rest for 10 minutes.

Sprinkle cornmeal onto a walled baking sheet and press dough into it until thin. Spread olive oil over top, sprinkle with grated cheese and scatter a light sprinkle of fleur du sel over top. Bake for 20-25 minutes until pizza crust is golden and cheese is bubbly.