We make homemade pizza from scratch regularly. If you can find this yeast , there is a super easy recipe on the back that doesn’t need a rise. We can go from starting the dough to eating in about 45 minutes. Highly recommended!
Ideally would rest in the fridge for a few days (up to a week). Let rest outside for at least 3 hours before punching down and shaping on a pizza peel with either semolina or corn meal. Top with slight amount of cheese, then sauce, then more cheese+toppings. Cook on a cast iron preheated in an oven set to 500°F/260°c, or hotter if your oven allows for it for at least 15 minutes. Cook until cheese is golden brown, but not burnt. Rotate about 2.5 minutes into cooking. Let rest in the same cast iron for 10 minutes if you like a crunchy crust.
Did you make the dough from scratch? If so, got a recipe?
Edit: I’ll leave the comment up as a reminder to myself to pay more attention. :)
He said dough from Aldi.
I somehow missed that. I’m still not used to pic posts having additional text. But thanks for pointing it out.
We make homemade pizza from scratch regularly. If you can find this yeast
, there is a super easy recipe on the back that doesn’t need a rise. We can go from starting the dough to eating in about 45 minutes. Highly recommended!
I have great luck with SAF instant red yeast. You can get it by the pound for very cheap and just freeze it. It will last a very long time.
Seconded. SAF is a great deal. My frozen yeast from 2019 is still going strong.
Haven’t tried this, but it’s extremely similar to the dough I make, if not identical.
https://cooking.nytimes.com/recipes/1017931-pizza-dough
Ideally would rest in the fridge for a few days (up to a week). Let rest outside for at least 3 hours before punching down and shaping on a pizza peel with either semolina or corn meal. Top with slight amount of cheese, then sauce, then more cheese+toppings. Cook on a cast iron preheated in an oven set to 500°F/260°c, or hotter if your oven allows for it for at least 15 minutes. Cook until cheese is golden brown, but not burnt. Rotate about 2.5 minutes into cooking. Let rest in the same cast iron for 10 minutes if you like a crunchy crust.
OP’s dough is from Aldi, as stated in the post.
My apologies for my being dense. But thank you and you rock!
Lol all good. I always like sharing recipies!
Also if you want the dough to be even better, replace bread flour with 00 bread flour. All purpose won’t work well here.
You can also add a bit of whole wheat and/or rye flour for extra flavor.