I really wanted to eat pizza, so I just kneaded the dough to see what would happen.It's a fuss-free pizza dough that doesn't require much rising time. Still, it tastes great.Increase the cake flour for a soft pizza, or bread flour for a crunchy pizza.In short, you don't have to be precise. Recipe by Kokoakukki-

The dough for the crust is quick to make but you cannot rush to yeast rising.

I wanted to make a pizza dough that I could make as soon as wanted it.If you prepare the topping ingredients before making the dough, then you don't need to deflate the dough in Step 3.You can freeze the dough. Next time you want to use it, just defrost in the microwave. Recipe by emakatu

I don't like pizza crust that's too soft and fluffy like bread. So I thought in that case, I don't really need to bother too much about kneading and rising times. I tried out my theory, and the result was a crunchy, nutty crust that had just the right softness and was delicious, so I made it into a recipe!In the summer, just leave the dough to rise at room temperature, and it will do so while you are preparing the toppings. In the winter, use your oven's bread-rising setting or put the dough in a warm location for 10-15 minutes, which is enough. This crust is not puffy like bread, so you only need to leave it to rise for a short time. Recipe by Lesser Panda

Just the dough!You'll have to use your own inspiration for the toppings :)

I love pizza, and make alot of homemade pizza this is a quick easy pizza dough recipe you can make at home.

This is my go-to pizza dough. It's so fun and easy to make! The cool thing about this pizza dough is you can either cook it in a hour or let it rise in the fridge for 3 days! I've tried a ton of different recipes but this one is the best

I wrote down this recipe years ago but don’t recall where I got it from. Anyway, it’s very good.#pizza #dough #yeast #scratch #homemade #pie

This makes 1 large pizza, this picture is of a little pizza I made from the leftover dough from the big pizza, the large one disappeared too fast to get a shot of it😂 so I got the idea to add oregano to the dough from a different recipe on here just I can't find it anymore... So I added the idea to the recipe I always use.

source: https://sugarspunrun.com/wprm_print/13562Notes¹I've found that all-purpose flour yields a softer crust while bread flour gives a slightly crispier exterior. Please see the post for more information on all-purpose vs. bread flour in pizza dough.²Many commenters have reported using active dry yeast (use the same amount, 2 ¼ teaspoon) with success. Some people have proofed the yeast first with the ¾ cup warm water, which is what I would recommend, while others have just mixed it into the dough as instructed. Both have had success!³Ideally your water should be between 105-115F (40-46C). I usually just use warm tap water but do make sure that your water isn't too hot or it will kill your yeast!

This pizza dough is easy and consistently light and fluffy. We use Heinz chili sauce instead of pizza sauce.

A recipe that can be tweaked to make bread dough or even replace the water with a beer to make It a beer dough recipe!