It may sound strange, but the fact is that it doesn’t need to rise, because there is no yeast in it. This is a quick way to enjoy pizza, without the need to wait hours and hours, plus you only need few ingredients and you can use leftovers from your fridge to stuff it.
Here I made a stuffed pizza but you can also lay the flattened dough on a baking tray, cover it with tomato puree and mozzarella, put it in the oven at 250° for 5 to 8 minutes and you will get a crispy pizza.
Print
Ultimate Quick Stuffed Pizza
- Total Time: 20 minutes
- Yield: 2 1x
Description
super quick and yummy pizza recipe.
Ingredients
- 300gr all purpose flour + 50gr to dust the board
- 1 tbsp (15 ml) of olive oil
- 1 pinch of salt
- water (about 1 cup / 240 ml)
For the filling:
- ham, mozzarella, cheese, grilled vegetables, stir fry spinach
Instructions
- Put the flour in a bowl and add the salt. Mix well then add the oil. Add the water a little at a time, mixing the dough with a fork until it gathers evenly. The amount of water depends on many factors such as the humidity in the room, the type of flour, and so on. That’s why it’s better to pour it in two or three times. If your dough becomes too moist, add some more flour, if it’s too dry add a tsp of water.
- When the dough stops sticking to the bowl, put it on a board and knead it vigorously with your hands. You will reach the right consistency when the dough is very elastic but soft (it will take a couple of minutes) Divide the dough into 8 pieces and shape them into balls. Let them sit for 2 minutes.
- Flatten the balls with a rolling pin using plenty of flour on the surface so it won’t stick to it. Place the stuffing on one and cover it with another disc. Attach the two discs of dough with a fork or pushing it with your fingers.
- Heat a non stick pan on the stove and lay one stuffed pizza on it when it’s very hot. Let it cook for a couple of minutes and then turn it over. When the surface is golden brown, remove it from the pan and place it on a plate. Cook the remaining pizzas and serve piping hot, so the cheese inside will melt as you cut each piece.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Pizza
- Cuisine: Italian
Nutrition
- Serving Size: 1 pizza
- Calories: 490
If You Liked This Recipe, You’ll Love These
Frequently Asked Questions
Why doesn’t this dough need to rise?
The dough contains no yeast — it is leavened only by the gluten structure formed during kneading. This is what makes it quick: there is no proofing wait, and the entire dough comes together in about 5 minutes. 
How do I know when to flip the stuffed pizza in the pan?
Cook each stuffed pizza on a very hot non-stick pan for a couple of minutes per side. Flip once the bottom is golden brown, then remove when both sides have that golden colour and the cheese inside has started to melt.
Can I use this same dough to make a flat (non-stuffed) pizza?
Yes — the article says you can flatten the dough onto a baking tray, cover with tomato puree and mozzarella, and bake at 250°C for 5 to 8 minutes for a crispy flat pizza.
What a great idea!