Completely off the paleo track for a moment, I recently had a crust competition to see which pizza dough was better. The prized “no knead” dough that graced the recent cover of Bon Appetit started this nonsense. And while I had the best of intentions for making fabulous homemade bbq chicken pizza, I made a fatal cooking error: I didn’t read the entire recipe beforehand.

BBQ chicken

Imagine how much patience I had for a dough recipe that needed 18 hours to rise when I’d spent the previous 5 days away from home working, including the night before sleeping on the floor of a rather dirty airport? (By sleeping, I really mean trying to doze with one eye open for ax murderers.)


Out of patience, I sat down at the computer to find another crust recipe and quick. My guest would be arriving in a matter of a few hours, only about 14 short of the 18 required for the recipe I had in mind. Nonetheless, I tried both dough recipes.

The no knead, without sufficient time to rise, was neither aesthetically nor flavor pleasing:

No knead

(Unfair, I know. I didn’t give it the time it needed.)

QUick rise

The quick rise dough? Super pretty and tasty. Winner, winner pizza dinner.

However neither dough held up well for leftovers. Anyone have a great pizza dough recipe that makes their summer gardens full of tomatoes and basil that much more fun? Share. Please!


4 Replies to “Crusty”

  1. My trick with pizza leftovers – and I don’t know about your crust specifically, but it’s never failed me with homemade pizza or otherwise – is to reheat it in a dry skillet instead of the microwave. I forget where I heard this trick, but it’s totally dynamite and sometimes better than the original pizza. I turn the stove on medium, throw pizza slices in the cold pan, cover with the lid, and come back in 5 or 6 minutes. By then, the bottoms of the slices have gotten crispy and the lid has helped keep the heat in to get the cheese melty on top. Adjust for thickness of pizza – we always make relatively thin pizzas, so if it was a thick crust I think it might want longer at lower temp.

    As far as a recipe, I like Smitten Kitchen’s:

  2. My pizza trick: make a big batch of dough, divide into single serving portions (or 2 serving portions if you generally cook for two+ people) and freeze them. If you have a scale, I find that 4 oz of dough makes a nice sized personal pizza; and my 3 cups of flour recipe makes 6 servings. And a 16 oz yogurt tub is the perfect size for 8 oz of dough. Placing the frozen dough in the fridge the morning you want to make it and it thaws by dinner time.

  3. I use a pizza dough recipe out of an old Williams Sonoma bread cookbook. It works pretty well as long as you plan enough time for it to rise. (It’s not a weeknight/after work recipe)

    In a food processor, pulse together 1/2 c. bread flour, 1 t. quick rise yeast, and 1/2 t. salt. With the motor running, pour in 1 c. lukewarm water and process until it forms a ball, about 25 sec. If it is too wet, add additional flour 1/4c. at a time as needed to form a mass. Place dough into a bowl, pour olive oil over the dough ball and turn to coat. Cover with plastic wrap and let rise in a warm place 45 mins. Makes 2 “medium crust” pizzas or 4 super thin crust pizzas.

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