No Wait Easy Peasy Deep Dish Pizza Recipe

I’m not particularly known for my patience in the kitchen. Coupled with the fact I can be a little disorganised – it’s a good idea to have a fall back plan.

Countless times I have promised the Kids pizza and then forgotten to leave enough time to prove the dough. Therefore I got rather excited when I spotted a recipe, in an old copy of Easy Food, for pizza dough that doesn’t need to rise. The recipe is of course adapted from the original, as I just can’t leave things alone!

Now, I have written and photographed this recipe as I prepped and baked it the very first time, and it came out fantastic. I’m explaining this not to say “how great am I?” but rather to illustrate this must be a super simple recipe as evidentially it is fool-proof (I’ve had many a first-date-disaster with new recipes in my time).

You will need – Makes 2 x 10″ pizzas

(follow either metric or imperial measurements – do not mix and match)

500g (1lb) Strong White Bread Flour

4 x Teaspoons (20ml) Baking powder

A large pinch of salt

100g (3oz) Cold butter

4 x Large eggs (room temperature best)

Passatta or chopped tomatoes for the topping

Grated hard cheese or chopped mozzarella

Instructions:

Preheat oven to a high temperature.

Mix the flour, baking powder and salt in a large bowl.

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Add the butter in small chopped pieces.

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Rub the butter in, with your hands, to create a crumble.

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In a separate bowl or jug lightly beat the 4 eggs together and gradually add the eggs to the dry ingredients.

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Work into a dough ball with your hands.

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It will require a little kneading to ensure the dough ball is smooth.

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Halve the dough to make 2 smaller dough balls.

Place each on a lightly greased 10″ pizza tray and press down to flatten slightly.

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Roll out, evenly, to cover each tray.

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Top each pizza with the tomato topping of your choice. I use Aldi’s chopped tomatoes with herbs in a carton. These tomatoes are the best I have ever used. At approx 45p a carton they are a great buy.. I use them as bolognese for lasagne as well as the tomato base for chilli and spaghetti. Try them. You won’t be disappointed! (Aldi do not know I am giving them a shout out…these toms are just too good not to share).

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Top with cheese as required.

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Drizzle with a little olive oil and place in your oven for 10-15 minutes until cooked.

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Serve and enjoy!

** Please note that I am not a qualified nutritionist or professional cook.  My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe.  Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times!  Practice makes perfect!**

{ 8 comments… add one }
  • anexactinglife June 10, 2013, 11:57 am

    This sounds wonderful – I would not have thought of using eggs in a quick-rise dough.

  • anexactinglife June 10, 2013, 11:57 am

    This sounds wonderful – I would not have thought of using eggs in a quick-rise dough.

  • Jessica Carthew June 11, 2013, 2:25 pm

    I am definitely going to try this! You could grate some cheese into the dough and make a dippy bread for soup; you could sprinkle olive oil and garlic for a garlic bread too!

  • Jessica Carthew June 11, 2013, 2:25 pm

    I am definitely going to try this! You could grate some cheese into the dough and make a dippy bread for soup; you could sprinkle olive oil and garlic for a garlic bread too!

  • Jo H. June 12, 2013, 5:41 am

    Your finished product looks delicious! The eggs would make this higher in protein too – always a good thing 🙂

  • Jo H. June 12, 2013, 5:41 am

    Your finished product looks delicious! The eggs would make this higher in protein too – always a good thing 🙂

  • LFFL June 21, 2013, 10:39 am

    I love pizza. This looks great.

  • LFFL June 21, 2013, 10:39 am

    I love pizza. This looks great.

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