Sunday, November 14, 2010

Pizza in a jar.

To have the first, you need the second.
I have already told you about making pizza and pissaladerie from scratch.(August).

This is the secret for making QUICK pizza from scratch.
What we have in the jar is the makings of pizza. YOU  pull the dough out, shape it, and create the shell for all the good stuff you like.

This is what you do:
1. Rinse a big pickle jar. The bigger, the better.
2, In this jar, pour one cup of flour, one cup of warm water, one envelope of yeast. (This will rise to make one medium pizza).
3. Mix well
4. Let the wet concoction sit on your kitchen counter overnight.
5. Move the jar to the refrigerator until you need to make pizza, focaccia, biscuits.

On the day YOU WANT fresh pizza, move the jar to the counter while you pre-heat the oven to 525F.

Ten, fifteen minutes later, remove all but 1/4 of the dough, (keep that quarter in the jar-more information on this later.)

Prepare the toppings. Shape the pizza with more  flour as needed. It will be a bit wetter than usual. Dress the pizza, drizzle a good amount of olive oil over the entire thing and bake at 525F for fifteen minutes.

Now, while the pizza is baking, add more flour and more water to the rest of the jar. Refrigerate until next time YOU want fresh pizza.

The entire process takes precisely 30 minutes.
Let me know how it works out for you.



  1. What a clever idea! I am going to try it just for the fun of it. I assume from the photo that you put the lid on the jar. And, I assume that you do not add more yeast because what is left in the jar is like a "starter!"

    I love it!

  2. Wow. Love the idea of pizza dough at my finger tips!

  3. What a great idea! Sounds so easy, so I certainly am going to give this a try! Thanks for sharing!

  4. Yes, what's left in the jar is the starter. No need to add any more yeast.
    This dough gets more flavorful with time.

  5. This is a terrific idea! How many times do I wish i could just pop a home-made pizza in the oven but hold back because of the time to make the crust? I am definitely going to do this.

  6. Ooo! I like this idea, I usually make a load of pizza dough then freeze portions of it, but I might try refridgerating it now! Thanks for the wonderful idea :)

  7. I make pizza or focaccia with this dough once a week, at least. I also have a quick sauce recipe, by blending up a can of stewed tomatoes and spreading this on the pizza. If I have pesto sauce, I use pesto instead of tomatoes. For toppings, besides tomatoes and cheese, I use leftover veggies, and a touch of oregano or other fresh herbs.

    A cooked pizza will freeze well, should you want to make extra.