{"id":7843,"date":"2011-02-11T19:10:51","date_gmt":"2011-02-12T00:10:51","guid":{"rendered":"http:\/\/crankymouse.com\/?p=7843"},"modified":"2011-02-11T19:11:28","modified_gmt":"2011-02-12T00:11:28","slug":"no-rise-pizza-crust","status":"publish","type":"post","link":"https:\/\/crankymouse.com\/index.php\/2011\/02\/11\/no-rise-pizza-crust\/","title":{"rendered":"No-Rise Pizza Crust"},"content":{"rendered":"<p>1 cup warm water, 110\u00b0 F<br \/>\n2 1\/4 teaspoons active dry yeast<br \/>\n2 tablespoons olive oil<br \/>\n1 1\/2 teaspoons kosher salt<br \/>\n3 cups all-purpose flour, plus extra for rolling<br \/>\n<br clear=\"all\">Place warm water in a medium to large bowl and sprinkle yeast over the top.  Allow to sit 5 minutes.  Add in salt and olive oil and then start adding in flour, 1\/2 cup at a time, using a fork to incorporate after each addition or using a dough hook in an electric mixer.<br \/>\n<br clear=\"all\">When all the flour is incorporated and the dough is stretchy but not too sticky (add more flour if it is still extremely wet), turn out onto floured surface.  **Dough can also be frozen at this point for use at a later date.** Separate into two balls and roll to 1\/4&#8243; thick.<br \/>\n<br clear=\"all\">Top with desired toppings.  Bake at 475\u00b0 F for 20-25 minutes until crust starts to brown and cheese toppings are melted and starting to turn as well.<br \/>\n<br clear=\"all\"><br \/>\nMakes (2) 14-16&#8243; pizzas.<br \/>\n<center><font size=1>Copyright &copy; <a href=\"https:\/\/crankymouse.com\">Food for My Family<\/a>.<\/center><\/font>  <\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 cup warm water, 110\u00b0 F 2 1\/4 teaspoons active dry yeast 2 tablespoons olive oil 1 1\/2 teaspoons kosher salt 3 cups all-purpose flour, plus extra for rolling Place warm water in a medium to large bowl and sprinkle yeast over the top. Allow to sit 5 minutes. Add in salt and olive oil [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[152],"tags":[],"class_list":{"0":"post-7843","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-recipe-cards","7":"entry"},"mv":{"thumbnail_id":null,"thumbnail_uri":null},"_links":{"self":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/7843","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/comments?post=7843"}],"version-history":[{"count":3,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/7843\/revisions"}],"predecessor-version":[{"id":7847,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/posts\/7843\/revisions\/7847"}],"wp:attachment":[{"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/media?parent=7843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/categories?post=7843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/crankymouse.com\/index.php\/wp-json\/wp\/v2\/tags?post=7843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}