Rhonda’s 10 minute Pizza Dough (no bread machine needed)

My 4 children love Pizza, but I think most children are fans. Pizza is available in just about every country, yet is so easy to make at home yourself. Toppings are as far reaching as are the countries they are sold in (look on google for a giggle - you’ll be surprised). You can make a pizza vegetarian or a carnivores feast with no extra effort.

I was given this recipe from a special friend of mine, who as the name indicates is Rhonda. She is a fabulous cook and also a proud mum of 4. She gave me this recipe many years ago (before I was even pregnant with my youngest, who is now 6). Rhonda swore by this recipe and passed it along. This is not a “scone base” as it contains yeast, but here is the best part: only needs 10 minutes of raising time! I use this time to chop the toppings and pre-heat my oven, so there is no “dead time” waiting hours for dough to rise.

I’d like to take a moment to talk about yeast. Yeast has become a staple ingredient in the western world. Without it there would be no crusty freshly baked bread, no cinnamon scrolls topped with sticky icing, no donuts, no hamburgers and no traditionally baked pizza! Yeast is actually “alive”, this is why the use by date must be adhered to. Yeast rises only with the addition of sugar and warmth. This is why all bread recipes will have sugar in the dough and probably uses warm water/milk and requires the dough to stand in a warm place to rise (this bubbly rising effect is the yeast growing). Yeast should be kept in the fridge (particularly if you live in warm humid climates).

This recipe makes 1 medium/large pizza (medium with a thicker crust or large with a thinner crust). This recipe can be doubled and tripled to make enough pizza to feed a small army! As mentioned above, if you prefer a thicker crust - use a smaller pizza tray OR make a larger amount of dough.

Please don’t use the commercial “pizza sauces” which are available. They are simply tomato paste with herbs I buy a commercially made pasta sauce. They have better flavour, spread easier and in most cases are cheaper. I love a tomato based pasta sauce filled with garlic and herbs, Bertolli - 5 Brothers makes a sauce perfect for the base of your pizza.

Recipe:

200g plain flour
2 teaspoons yeast
2 teaspoons white sugar
200 ml warm water (not boiling!)

In a bowl combine the ingredients and mix well. Put onto a slightly floured board and knead for about 30 seconds (yep, only 30 seconds).
Pop the dough into a large bowl that has been sprayed with oil and leave in a lovely warm area to rise for at least 10 minutes (it should almost double in size).
Once risen:
Lightly oil a pizza tray and press the dough out to cover the surface area.
Top in this manner: tomato based sauce, mozzarella cheese, toppings, more mozzarella cheese and finally 1/2 a teaspoon of dried oregano flakes.
Bake at 220oC (425oF) for 15 - 18 minutes
Slice and enjoy!
Beware of hot cheese meeting with the roof of your mouth.

Happy cooking!
Elizabeth x

p.s. did you know that a homemade pizza base can become a cheats “focaccia”?