Homemade pizza is an art form, but it’s a time-consuming art form that can take hours of prep work. With a little help from CHOW, Modernist Cuisine, and some kitchen science, you can cut that prep time down to a fraction of the original and still turn out delicious homemade pizza.
Modernist Cuisine’s Scott Heimendinger explains that making your dough with encapsulated leavener means you don’t have to wait for it to rise, and as soon as it hits the heat of your oven, the leavener reacts with the acid in the dough and starts releasing carbon dioxide, which makes the dough rise in the oven instead of on the countertop. You’ll also want a baking steel (or a baking stone, although the steel would admittedly get hotter and work better for shorter baking times) to really get that crispy pizza crust.
You can see how the process works in the video above. If you’re no fan of modernist cooking we can totally understand, but this method takes what would be hours of waiting for dough to rise and condenses it into a few minutes once the pizza hits the oven. Hit the link below to see how Scott tested different crusts before settling on this method, and for the recipe.
No-Yeast, No-Rise, Champagne Pizza Dough [Seattle Food Geek via CHOW]
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