Had an extra pizza crust and thought of making something sweet!

I'm so hooked on homemade pizza. I started being lazy with it since I wanted to make the procedures more simple, and ended up with this easy recipe. These days I'm even making this on a busy weekday night.Just remember that it's 50 g of flour per serving, and the water should be half the amount of the flour Please increase the amount of ingredients according to the number of servings.When using aluminum foil, roll it up before spreading it out. This makes the foil slightly bumpy to prevent the dough from sticking (I didn't do this when I took the photo, so it was really a hassle afterwards).I advise you to use a sheet of parchment paper. Recipe by Nanaha778

I tried making pizza remembering the recipe for crispy crust pizza dough without proofing. I used it before to make pizza for my daughter who felt like eating pizza all of sudden I tried making the same pizza dough from my vague memory and I happened to make fluffy and chewy delicious pizza crust. My daughter loved it, so I measured the ingredients later to remember.They key is to bake the pizza until the surface becomes a little bit hard. When it's cooled, it will become chewier I tried doubling the amount of ingredients and baking 2 pizzas at the same time, but the texture was different. Using exactly the amount of ingredients as listed this recipe and baking them one by one definitely makes these pizzas more delicious.The dough might be sensitive to the temperature of your room. If the texture feels like focaccia after baking, it's perfect. Recipe by Momonoyasashiikaori

My cake flour naanwas popular, so I tried making pizza in the same way, and it was so delicious that it surprised me.It is best if the dough is sticky when you start kneading. Add water if it feels hard. It will stop sticking as you knead it. It will become hard if you overcook it, so take it out once it turns golden brown and turn off the heat. Check this recipe out for a fluffy pizza dough. Recipe by mini

I wanted to eat a chewy pizza, but there's no local restaurant. So, I decided to give it a try! My Italian friend taught me a recipe, so this is the easy version.Let it rise at a low temperature, press it out thinly, and bake it on a preheated baking pan!Various books recommend letting it chill for 8 hours, but it should rise after chilling for 5 hours as well.Fresh yeast and dried yeast requires different ways to prepare, so I changed the recipe to accommodate what I had available (fresh yeast is popular in Germany). Recipe by Seven eleven

I created this recipe because I wanted to eat crispy pizza at home!It will become crispy if you knead the dough well and roll it out into a thin crust.When you are not planning to use the dough right away, please cover with plastic wrap to prevent it from drying out! Recipe by Okuraku Mko

I love thin, crispy pizza crusts over thick, doughy American type pizzas. I wanted to make it thin so the ratio of ingredients is for an easy-to-roll-out dough.You can use any oil/fat you like (shortening, vegetable oil etc.) The dough doesn't stick to your hands if you mix the ingredients with chopsticks first. When resting the dough, place it in the refrigerator in warm weather. You can freeze the leftover pizza sauce. You probably need only 1/2 of it for this recipe. Recipe by Yukiline

When I was making pancakes, I realized I didn't have enough milk and they turned out to be quite heavy and cake-like. That gave me the idea to make this. I tested this recipe many times and finally settled on this recipe. It won't create crispy pizza, but I love the softness and the thickness of this pizza, and am really happy with this.There aren't really any hints.Since there's no need for rising or kneading, it can be made in a flash!It will probably taste even better if you make real pizza sauce! Recipe by Daichantomame

I was taught this recipe by a friend.We were hanging out at her place I was shocked that she could whip up a pizza in 20 minutes!1. The dough will be easier to handle if you let it sit for 10 minutes, but there's no problem if you use it straight away.2. The baking time will depend on your oven and the toppings used. Toppings that take a long time to cook will require about 20 minutes. Recipe by skytower

Hot pizza from scratch in 40 minutes with simple ingredients (no yeast). Cheap and delicious.The dough recipe makes four 30 cm (12 inch) pizzas, so multiply accordingly. The dough keeps extremely well in the fridge for up to 4 days, so don't hesitate to make a truckload (you'll have extra sauce and cheese anyway).

I devised this recipe in a way that the dough will be easy to roll out.How to store the dough: After dividing the dough at Step 6, lightly coat the dough with olive oil, wrap in plastic wrap and put in a plastic bag. It will be okay for 1 to 2 days in the fridge, and about 1 week in the freezer. At time of use, knead it a little bit, let rest for 10 to 15 minutes and then roll it out. Let it defrost at room temperature. Recipe by Baketto

When I was thinking up rice flour recipes, I tried making a pizza crust with rice flour. No dry yeast is needed, and no rising time is required for this easy pizza crust. The rice flour makes it crispy and crunchy.When kneading the dough, add the water little by little to adjust the consistency. Use rice flour that's meant for making bread and pastries. Since this type of rice flour includes some wheat gluten, it will turn out crispy yet chewy. If you use 100% rice flour, it will have a rougher cracker-like mouth feel. For two pies, each 20 cm [7.9 in] in diameter. Recipe by satorepi