Crispy 5-Minute Pizza Crust (with no proofing)
90 grams Bread flour
60 grams Cake flour
70 ml Lukewarm water
1/3 tsp Salt
1 tbsp Olive oil
1/2 Canned diced tomatoes
1 clove Garlic (finely chopped)
2 tsp Olive oil
1 dash Krazy Salt
Pizza dough: Place a bowl on a scale, and add the ingredients while measuring. Knead the dough, and divide into 2 portions once it comes together.
Marinara sauce: Add the olive oil in a small pot or a frying pan, and sauté the finely chopped garlic until fragrant.
Add the canned tomatoes and bring to a simmer. Make it smooth using a hand blender. Add herb salt such as Krazy Salt, lightly evaporate the liquid, and the sauce is ready.
Thinly roll out the dough, and spread the sauce. (When you are using a rolling pin, use bread flour for dusting.) Please don't use too much sauce! The crust will get wet, and won't become crispy.
Sprinkle with cheese, bacon, and basil if you like, and bake in the oven for 10 minutes at 320℃ (I topped with shishito peppers and eggplants as well in the picture).
Seafood pizza is also delicious! You can use frozen seafood mix I also topped mine with Bunapi-shimeji (white beech mushrooms) and zucchini!
I thinly spread on mayonnaise instead of marinara sauce, and topped my pizza with mushrooms sautéed in butter and soy sauce before baking it.
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Here are the ingredients. Homemade Vegetable Pasta
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