About a half hour before I had a couple friends over, I decided that pizza might be good to have a little later in the evening. And rather than go for my usual pizza dough (Cookie + Kate Whole Wheat Pizza Dough, where I always use All-Purpose flour rather than whole wheat), I decided that it would be a great idea to make some content for the blog. I want to say, at this point, I had already made like 3 King Arthur Flour Baking Companion recipes that week. I did not need to put this extra work on myself, but this recipe said that it would be the Easiest Pizza.
Deciding to believe in King Arthur Flour’s self proclamations tends to be a very reasonable and good thing to do.
It takes only a few minutes to toss everything together. The main warning with this dough, is that there is a 1-2 hour rise time. Make sure that you have a big enough bowl to contain the rise as well. My rise ended up two inches or so taller than the container it was in after only one hour!
Per the directions, I cut the dough into four pieces. Per my baking sheets and hunger, I decided to make them into rectangles in order to make two at a time and had my friends each make their own pizza to their liking.
We used pineapple, jalapenos, tomatoes, and green bell peppers.
My favorite bit of this recipe is the insight at the end. The recipe tells you to immediately transfer the pizzas to a cooling rack to prevent soggy bottoms. I had never done this before and it was a life-altering experience. I have used that method at least once since making these pizzas with another recipe.
Altogether, the dough is pretty basic taste-wise, but for a dish where you want the ingredients to take center-stage, this is a winner.
As with any pizza, this made for excellent left overs and could be something nice to store in the freezer as weeknight meal-prep.
Food For Me 