{"id":658,"date":"2023-04-13T18:26:34","date_gmt":"2023-04-14T01:26:34","guid":{"rendered":"https:\/\/www.basilweb.net\/blog\/?p=658"},"modified":"2023-04-13T18:26:35","modified_gmt":"2023-04-14T01:26:35","slug":"walts-kitchen-quick-n-easy-pizza-crust","status":"publish","type":"post","link":"https:\/\/www.basilweb.net\/blog\/2023\/04\/13\/walts-kitchen-quick-n-easy-pizza-crust\/","title":{"rendered":"Walt\u2019s Kitchen \u2013 Quick-N-Easy Pizza Crust"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/www.basilweb.net\/blog\/wp-content\/uploads\/2023\/04\/img_1147.jpg\" class=\"wp-image-657\" srcset=\"https:\/\/www.basilweb.net\/blog\/wp-content\/uploads\/2023\/04\/img_1147.jpg 800w, https:\/\/www.basilweb.net\/blog\/wp-content\/uploads\/2023\/04\/img_1147-300x225.jpg 300w, https:\/\/www.basilweb.net\/blog\/wp-content\/uploads\/2023\/04\/img_1147-768x576.jpg 768w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<p>I found this recipe years ago on <a rel=\"noreferrer noopener\" href=\"http:\/\/recipes.robbiehaf.com\/T\/272.htm\" target=\"_blank\">Robbie\u2019s Recipes<\/a>. Perfect for when you don\u2019t have a whole lot of time but want some home made pizza. No resting required. Got time and want a thicker crust? Let it rise a half hour or more.<\/p>\n\n\n\n<p>This is the third and final installment (as of now) of my trilogy of pizza crust recipes, along with my <a rel=\"noreferrer noopener\" href=\"https:\/\/www.basilweb.net\/blog\/2023\/03\/27\/walts-kitchen-pan-pizza\/\" target=\"_blank\">deep pan crust<\/a> and <a rel=\"noreferrer noopener\" href=\"https:\/\/www.basilweb.net\/blog\/2023\/03\/30\/walts-kitchen-best-hand-tossed-pizza-crust\/\" target=\"_blank\">hand tossed recipes<\/a>.<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 packet (2.25 tsp) active dry yeast<\/li>\n\n\n\n<li>1\/4 tsp. granulated sugar<\/li>\n\n\n\n<li>3\/4 cup 110 degree water<\/li>\n\n\n\n<li>1 3\/4 cups all-purpose flour<\/li>\n\n\n\n<li>1\/2 tsp. salt<\/li>\n\n\n\n<li>pizza sauce &#8211; of your choice, <a href=\"https:\/\/www.basilweb.net\/blog\/2023\/03\/27\/walts-kitchen-pizza-sauce\/\">here is mine<\/a><\/li>\n\n\n\n<li>shredded cheese &#8211; of your choice, as needed<\/li>\n\n\n\n<li>toppings &#8211; of your choice, as needed<\/li>\n<\/ul>\n\n\n\n<p>Directions<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Dissolve yeast and sugar in water; allow to rest for 8 minutes.<\/li>\n\n\n\n<li>In a separate bowl, combine flour and salt.<\/li>\n\n\n\n<li>Pour yeast mixture over flour mixture and mix well with a heavy spoon.<\/li>\n\n\n\n<li>Turn dough onto a floured surface and knead for 2 minutes.<\/li>\n\n\n\n<li>Working from the edges to the center, press dough into a 12&#8243; circle. We&#8217;ve also found that holding the dough up, off the counter and stretching it works well, too (keep rotating the dough circle as you stretch to keep an even circle forming).<\/li>\n\n\n\n<li>Place dough on a lightly greased pizza pan and stretch dough to edges or make on a peel and slide onto a stone<\/li>\n\n\n\n<li>Spread sauce over crust and top with cheese and desired toppings.<\/li>\n<\/ul>\n\n\n\n<p>Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The final installment of my pizza crust trilogy.<\/p>\n","protected":false},"author":1,"featured_media":657,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[349],"tags":[366],"class_list":["post-658","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-walts-kitchen","tag-pizza-crust"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.basilweb.net\/blog\/wp-content\/uploads\/2023\/04\/img_1147.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/posts\/658","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/comments?post=658"}],"version-history":[{"count":1,"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/posts\/658\/revisions"}],"predecessor-version":[{"id":659,"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/posts\/658\/revisions\/659"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/media\/657"}],"wp:attachment":[{"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/media?parent=658"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/categories?post=658"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.basilweb.net\/blog\/wp-json\/wp\/v2\/tags?post=658"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}