Recipe: Yummy Quick Pizza dough/Pasta strands

Quick Pizza dough/Pasta strands. A quick pizza recipe from scratch. This is a great recipe when you don't want to wait for the dough to rise. Knead it really well for best results.

Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners. When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. This one is made in just one hour from start to finish, yet still crusty. You can have Quick Pizza dough/Pasta strands using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Quick Pizza dough/Pasta strands

1. It's of Self Raising Flour.
2. It's of Salt.
3. You need of Water.
4. It's of Plain Flour.
5. It's of Water.

Four ingredients only (flour, yeast, water, salt) pizza dough (crust). The best pizza dough we have ever tried. For your next pizza night at home, make Bobby Flay's homemade Pizza Dough recipe from Food Network, and finish it with your favorite toppings. Cover each with a clean kitchen towel or plastic wrap and let them.

Quick Pizza dough/Pasta strands instructions

1. Make Pizza dough by adding Self Raising Flour to a mixing bowl and then add some salt..
2. Add just enough water to bind and then knead for a while.
3. Press the Pizza dough down onto a greased oven proof frying pan and then crisp the bottom on the hob - add topping and then finish it off in a very hot Oven..
4. For long Pasta strands,put some Plain Flour in a mixing bowl and then add a little amount of water - combine the mixture..
5. Roll out the Pasta dough on a floured surface,dust with flour too stop sticking and then roll it up like you would a Swiss Roll and then make thin cuts through it - all the way across..
6. Develop strands and then place in a saucepan of boiling hot water for a few minutes..

Craving pizza but didn't have the time to make any dough? This quick dough recipe is ready in less than an hour from mixing to baking. Dough that takes under an hour from mixing to baking! For the process to work it is key to have a warm place to allow the dough to rest, or using. But without the benefit of a long fermentation, I think the dough needs a little olive oil, which adds flavor and texture when baked.