Flash Pizza - Amazing "No-Rise" Pizza Dough in Minutes - Food Wishes
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- čas přidán 19. 06. 2024
- We’ve reworked the viral “2-ingredient” pizza dough recipe to create a pizza that’s surprisingly close to real thin-crust, but still only takes minutes to make. No yeast, no rise time, no waiting. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/recipe/837...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Flash Pizza, follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
Flash, ahh ahh, pizza of the Universe!
Congratulations!
I can hear this
GO FLASH GO! GO FLASH GO!
Well played!
I sang this when I read it
You are a life saver, and perfect timing. 2 young grandsons will be spending their Spring Break with me. Thank you
You can also buy a large loaf of French or Sourdough bread sliced lengthwise (cut the round top so it sits level) or in slices, grocery store run for some pizza toppings, doctored-up jar of pizza sauce, cheese and make their own pizza.
This also works well with souough English Muffins.
Can also use a bag or two of already-made pizza dough or Boboli bread, flat bread or my fav? Pizza dough in the bread machine for added fun.
Add some salad, a few apple/orange wedges or... ?
BTW, this is a participation sport... keeps them busy and makes great memories.
Don't forget to keep the camera handy. 🤪
Make homemade Rice Crispy Treats?
Of course! 👏
Oops... almost forgot:
Double the recipe, right?
🤣
I do a poolish dough, it takes 3 days before it's ready. I'm ready to simplify, (I'm 75) and running out of time. You came along just at the right time. Thanks.
Gary it's not time to simplify! Teach others your dough recipe! I'm curious as to what you meant by "poolish dough." My Dad turns 70 this year and I just turned 31
@@Haroldm814 Harold go to this youtube video. How to make poolish for neapolitan pizza dough. (it's close to sour dough) by Vito Lacopelli.
lol
As someone who still sucks at making pizza dough after trying forever, this looks like something I could actually pull off for once.
Same here. Been trying to make a good pizza dough since 1981. I keep trying. It's amazing what a person will eat when they're really hungry. I've learned to make only enough for one meal. It's even worse the 2nd day.
@@badassmother1426 silly question but have you tried different types of flour ? Also could be your oven no the dough thats the problem.
@@mfranks4731 I've used bread flour, and white. I've let it age in the fridge. Mine never turns out as chewy as the pizza I buy. Many ovens, over this many years. I keep trying though. It's just weird that I can't make a crust after trying for so many years, Don't get me wrong. I've made at least a hundred! And it's not that they're un edible, they're just not as good.
@@badassmother1426 What style of pie? I ran a NY pizzaria for 15 years so if its a NY thin foldable slice I can throw you some practical advice for doing it at home.
@@christopherbambino6984 It's a hopeless cause I think, but here I am, watching this video😆.
I've been making this for a few years now, glad to see it's caught on! I actually par-bake the crust for 6-8 min before saucing and toppings If you go a little thinner than what you have done, I find you get really good bubbles (if you're into that sort of thing... you are after all the ... nope I can't :) Top it and finish off for 10-13 min depending on oven temp. Amazing how crispy you can get this!
read it in chef john's voice😂
"You are the Edwin Hubble of your pizza bubbles. And speaking of inflation..."
Ian Goth
"You are the Edwin Hubble of your pizza bubbles. And speaking of inflation...he ripped off others creation".
Sounds legit. I have to try this.
Celsius for par baking please?
I par-bake mine too
This may seem like a bit of weird comment but your videos are fantastic to wind down and fall asleep to - not because they’re boring, but because the cadence and pacing of your videos are relaxing and easy to follow. It’s been really helping me manage anxiety before bed! Plus my dreams are occasionally themed around good food and that’s always a win. Cant wait to try this fast pizza method out! The wait is always the most frustrating part haha.
Oh my gosh I thought I was the only one! I have a playlist called “food to sleep” to help me fall asleep made entirely of his videos lol. In fact, that’s what I’m doing now!
This was such a sweet comment
Leave the cheese out of the dough and then roll small balls out into flat breads. Fry in dry pan for 30 seconds on each side. Brush with some melted butter in which you have infused some garlic and top with fresh koriander. Brilliant bread for any curry.
Yeah the recipe is pretty close to naan.
I like your idea, it sounds good.
My wife and I just made and ate this. We liked how it tastes close to real yeast dough. One tip - definitely do not overdo the sauce or toppings. Liquids will make the crust soggy I think. But it does turn out very well!
one tip for those interested.. if you are using "store bought" - ready prepared tomato base, there is a ton of water in those sauces, as they sell by weight. So simply tip your 'sauce' into a saucepan and reduce till about 2/3rds or maybe 1/2 of original weight. Remebering that some of the moisture is required.
bet it would be good as a mascarpone white pizza base
@@louiearmstrong if you tinkered with the proportion, you might have something there. I'm thinking you'd need to add a touch of water, as yogurt has more liquid I'd think.
@@1larrydom1 oh. I meant make this recipe, then top with mascarpone or ricotta, reggiano, and something porky. Maybe some dried tomatoes and balsamic drizzle too
@@louiearmstrong ahh. Well that would be fine then!
Genius to put cheese into the dough
Chef John is the Bob Ross of cooking. I love his voice and he just gives me the same vibe as Bob Ross.
(I posted something similar on a video of someone making one of Chef John's recipes too)
Hah, Making ithe Flash P right now, and miracle of miracles, my husband is helping make the dough! We Love watching your show, you've brought back the fun, joy and comedy of cooking. Everybody could use some comedy relief in the kitchen. Hey Its outstanding!! Thanks Chef John!
Mmm, Parm in the crust sounds delish! Great idea~
I tried this. I didn’t have Greek yogurt so I substituted sour cream. I was a little short on sour cream so I added a little milk with a little lemon juice in it. I didn’t have olive oil so I used vegetable.
This crust was still fantastic. I've tried another yeastless crust that turned out like crackers. This one rose and was a little bread like. I'll be making this one again.
I did it too, I didn’t have any of the ingredients so I used m&ms, came out great
I’m actually looking for a 2 ingredient “cracker” crust recipe. Do you happen to have a link to that recipe?
You are a delite and a pleasure. I have tried many of your recipes and have always had amazing results. Thank you. I just hope you never run out of dishes to share with us. Enjoy!
His name is John
He make the dough
It taste so good
What the heck bro
But is it real?
I'll never tell
The taste, the feel
Heck even the smell
Chef John oh why
Are your fingers magic?
Turning lies into pizza
And making life much less tragic
Okay I'm gonna go back to work now. Thanks, Chef John!
This reminds me of The Hobbit
👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
Wow! Someone has a crush. Lol
O really ,guy, Why take the time
To try and make your comments rhyme?
When you could bake a pie or two
And make a pun up, 'fore you're through?
Beautiful ! I've been looking for a recipe just like this ! Thank you so much !
Tried this recipe today - absolutely LOVED IT, dood!!! Such a quick 'n' easy recipe to follow / make.
thank you for sharing with us!!
-Scott
This really looks easy and tasty! Thanks so much, I love this channel! God bless!
Chef Jon, as always a life saviour. I'm hard pizza dough fermenatation orthodox, but I love to have a cheat way to enjoy one of the best meals of all time in under an hour on a Friday late afternoon. Thank you sensei.
Thank you...and as always, enjoy your weekend.
I cannot wait to try this, Chef John!!! Wow...that looks superb...
My only complaint is the vast amount of real estate between pepperoni slices. 😄 Great recipe and looks outstanding!🤩
gotta leave some room for the grease
It’s free real estate;)
Fill in the space with a generous amount of sliced black and green olives....
@Test Test, I was thinkin’ maybe a generous amount of pine….. no just kiddin’ . 🤣 I say mushrooms and extra cheese please
Yeah, fill that with pineapple, chef
Ever since finding this video this is how I make pizza now and my whole family loves it and it’s super quick to throw together or even make an advance to cook the next day etc. love it!! No fuss and yummy results! Win win!! 😋 🍕 thanks for sharing!
Will wonders never cease.... !!
ANOTHER great one!!
Thank you Chef!
First off, this was a great quick thin crust pizza dough. Made it last night, and my wife loved it, too. I think it's the first time I've ever bought a wedge of Parmigiano Reggiano. I'd recommend par baking the crust before adding toppings, though, as my oven at 500F had the pizza crust almost overdone at 12 minutes, and the dough was slightly underdone under the topping, and I went light on them. Maybe par bake at a cooler temperature to avoid too much browning at first. Could be I didn't roll it out thin enough, though. Will definitely be experimenting. Thanks Chef John!
Thank you for your recipe, and for being so entertaining to listen to!
A-maz-ing! Beautiful in all respects, Chef John! I like the quick but quality aspects. Thank you, kind sir!
Thank you Chef John you have been on my must watch list for many years. I only wish my Grandma was still alive to watch you. She had the same sense of humor as yourself and a zillion cooking techniques. So it would be Food Wishes and Benny Hill reruns for Edna every day.Thank you for your very hard work.
My son(16) and I followed your recipe together and made two pizzas! Great results. It was a big hit for dinner. Thank you.
I needed this! Your videos stopped showing up in my feed for a while, and then I searched up one of your classics (fondant potatoes). Now they are back!
Oh my this is so good and so easy! Thank you!
I made my first Greek Yogurt Pizza the other day and will say it came out pretty good for my first time. I kinda figured out a few things I needed to do to get the dough a little less sticky but the pie was still yummy. I am making your version for Friday to go with some good red wine. Thank you and a great simple and easy to follow video. I am into eating healthy and this allows me to have my pizza without consuming way too many calories. I also used turkey pepperoni as it is super low in calories and was honestly really tasty.
Bravo!!!Thanks!
Its beautiful!!☆
Thank you
I really liked how easy and quick you made it! It’s excellent!❤❤❤👍👍👍💯💯💯
I made this for dinner last night. It is my favorite. My husband loves this recipe too. Thanks.
Worked perfectly! Chef John, you are the OG!
great video as always. i have really upped my pizza making strategy after getting a baking steel, would recommend it. I also like the pan method, haven't seen that before, thanks.
Amazing as usual. 👍 Nice job chef.
Parm, yogurt, and olive oil in the crust: epic! I love cheater / short cut recipes!
Thank you cheff.
Chef John. is always awesome!!!!
I CAN NOT wait to try this! I really have tried so many of your recipes and I have YET to find one that disappointed me.
I'm getting a craving for pizza. Think I'll make some.
Hungry for pizza last night, I decided to try out this crust - FANTASTIC! It has a similar texture to some frozen pizza crusts, but infinitely superior!
cant wait to try this!
Can't wait to try this.
Your oven is so clean it looks new. Mad skills!
Made it today it was great, my daughter loved it. 👍
Reminds me of the old Chef Boyardee pizza kit which we used to make as a family when I was a kid. It was so good and I can't wait to make this for the nostalgia if nothing else lol
Looks delicious! My next thing to cook. Yesterday I made my first sourdough bread (s) that came out excellent and yummy!!
Love that cutting board. Like the recipe.
I need this in my life.
This is the best thin crust I’ve had, I only had a little Greek yogurt left so I subbed sour cream for the rest and this was so good!! I used a baking sheet and sprinkled corn meal on it and skipped the parchment paper, it didn’t stick, yay, this is my new go to!!
There was a big "pizza news" story going around this week about a small team in Italy that had come up with a yeast-free pizza dough. I read the details and it turns out their big discovery involves using an autoclave which of course is not very practical and unlikely to catch on across the globe. Chef John, I'm pretty sure you've outdone them. Congratulations!
Need to try it.
simple and delicious
Did my own experimentation (when I saw the original recipe)
If you heat your oven to like 425°f, then turn it up to 500°f right before you put your pizza in, and put the cookie sheet right on the bottom rack of the oven it also gives a great bottom crust.
This also works great with semolina instead of cornmeal (what I had),
And if you use canola oil instead of semolina or cornmeal it gives you a crispy almost fried crust that's also pretty damned tasty.
Also if you're not scared of the mites, mimolette is great in the crust instead of parmesan, it adds a nice nuttiness(I also mixed some with the semolina for the cheese crust effect)
It also works great with bread flour and instant yeast for a quick pizza with long fermented flavor.
Lol
I used panky bread crumbs yum
Looks 😋 yummy!
I tried it! I didn’t have Greek yogurt so I used sour cream. Really good.
I am making this! Yeah!
Chef John, I used to enjoy a mexican pizza in school with a cornmeal based soft pizza crust. I would love to see what version you could come up with. This flash pizza crust looks amazing and I look forward to trying it out
A real food wish! I hope it gets granted.
LOVE the Ozark reference! Oh, and nicely done with the pizza 👍
one tip for those interested.. if you are using "store bought" - ready prepared tomato base, there is a ton of water in those sauces, as they sell by weight. So simply tip your 'sauce' into a saucepan and reduce till about 2/3rds or maybe 1/2 of original weight. Remembering that some of the moisture is still required.
Not only did I get an amazing easy pizza recipe, I also got a ton of laughs along the way 😂
All the Italians here loading their luparas 😆 But don’t mind them, all your other Italian recipes are great!
I love the turn of phrase « pizza operating procedure »
That looks good! You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! I'll be doing them the airfry way! Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
You can also use this to make bagels. I do it often & they're just like store bought but better because I can customize them!
Can you share how you do turn the dough into bagels, please?!? Sounds amazing!
@@Momshelper47 I mean, look up a bagel recipe but use this dough instead? seems like a no-brainer. I'll try it, since I hate that it takes 2 days just to make a batch of bagels
CJ is not just a national treasure, this man is global treasure ; thank you for everything you do Chef John =]
MAN!! This is very very very GOOD! Thin crispy crust under perfect pepperoni and cheese! You ALL must try this. I BEG YOU!
Wow, I have all of the ingredients! Good stuff.
Oh, wow, super!
Love this guy
Definitely trying this but mainly commented to give props for the Ozark reference. Can't wait for the rest of the season to come out.
My search for a fast easy pizza dough is over.
(:
*_THIS IS WHY I LIFE CHEF JOHN._*
A recipe that is optional, but also mandatory! I can't wait.
You are, after all, the Rimbaud of your shaggy dough.
looks good
Hey Chef John, appreciate your humor and witty comments, love your receipes, this is why i propose you take all your knowledge, friendly verbage to cable t.v.... i've noticed there not much fun in cooking that you could bring with fanfare...! (tired of the bullies and know it alls)
I like to add a pinch of oregano in the flour mix and stir it in before any wet ingredients.
Sometimes I may also ad a half pinch of garlic powder too.
Looks great!!!! i thought of upgraded Flambee
Never thought I'd hear an Ozark reference in a pizza recipe video. Chef John, I'm impressed.
The perfect Saturday night pizza recipe 🍕
Ozark and Pizza ... sounds like a nice night :)
THANKS
I just got a brand-specific Scottish recipe book from the thrift store using self-rising flour for all the recipes, so this pizza recipe came at a good time haha
Going to try this although I put a whole lot more stuff on top of it and you do but it looks good
“ Optional…..but mandatory“
This recipe looks delicious. And love the Ozark reference haha
I've been making my dough with just 2/3 cup Greek yogurt and 1 cup self-rising flour for about 2 years now. I think it tastes pretty good (always pepperoni, green pepper and onion 😋). I will have to try it your way now because it looks yummy (although I WILL definitely be adding double the pepperoni 😋😋)!! Thank you, Chef John👍🏻
I always wait the dough to rise up. This no rise pizza looks very tempting and I'll try the recipe.
Dang looks great
I make a pizza like this regularly - I call it flatbread pizza. It really is fantastic for when you didn plan a dough ahead of time, like for an at-home lunch break.
Isn't that redundant? Pizza is just a topped flatbread.
I made this three times so far. TIP: put the parchment paper down first and roll out the dough out on that. It makes it easier to transfer to the tray. I can make this from start to cooked in 35 minutes.
Awesome video. I have some fresh picked peas....what Should I do with them....except the obvious...eat them. Any goof recipes? Its spring time!
I am making a similar recipe for years, it's great if you need quick pizza. 1 Egg, 250g Curd cheese (quark), 500g Flour, salt, baking powder. Not my recipe though. Just out of curiosity: Do you have quark/Topfen/curd cheese in the US? The recipe is great for protein junkies too, especially if you use low fat quark.
This 2-ingredient dough was a gamechanger for me, I make cheat garlic naan with it without the parmesan cheese added. Thank you for giving me more ideas!
And I would absolute NOT say anything. Except to lactose-intolerant people.
Hi there, just so you spare yourself idle dietetic arguing, I'm definitely lactose intolerant (since Crohn's settled in, 30 years ago), and a daily yogurt eater, Greek or otherwise... The natural yogurt bacteria deal with what little whey is left, as digestion proceeds, and I mean business because anything with cream cheese (except feta, which is also strained yogurt...) is a sleepless night ahead, for me! But for milk protein allergy, it's obviously another issue...
Thank you, Chef John, for making me feel like a pro once again. This pizza turned out amazingly. I made the recipe as is, except I used salami instead of pepperoni. The dough came together beautifully - I did not need to add water nor flour (just gave it some time kneading). It lifted easily off my surface and onto the pan. The cornmeal dusting on the bottom of the pan was brilliant. What a great touch.
I made it using Chef John's pizza sauce recipe, which was also perfect.
The crust came out nice. I was worried it would be soggy or flimsy, but it was just the right amount of firm.
I only used one half of the dough, and put the other in the fridge. Not sure if it will work out the same after it's sat 24 hours... guess I will find out, and I will let y'all know. I'm also going to throw on a few more toppings - not too many - and see how that works out.
This recipe is a keeper! Super easy, super yummy. What more could you ask for?
Tagging in to find out how well it kept in the fridge. Suspect it's fine but I used to meal-prep the 2 ingredient version, would love to upgrade that.
@@esmee6308 Baked the 2nd half of the dough tonight (24 hours after preparing the dough). Turned out FANTASTIC. I added a bit more sauce and toppings (anchovy fillets chopped, salami, sliced black olives). Crust was delicious and crisp. SO GOOD!
@@galactickim Appreciate it! Gonna make the dough tonight then so tomorrow morning I can have a quick pizza before a long shift. Just got off one so doubt I'll wake up early.