Because of my tomato issues (see FAQs), I don’t eat pizza often, but I do crave it. I recently got a food processor with a dough attachment and am lazy as all get out. Because of that, I figured I could make dough without the time to kneed I didn’t want to deal with. I also didn’t want to wait for the pizza to prove. I read you can prove and make an Instant Pot pizza dough, so I figured I’d try it. I found a super easy recipe in the book that came with the food processor but still didn’t want to wait for the dough to rise. That’s where the Instant Pot came in. This whole process took less than an hour to make. Pizza with whatever you want on it (as long as you have it) in less than an hour? Yes, please.
Below are the directions on how to make this, but first, my variants on pizza:
A friend of mine mentioned he was at a place with his vegetarian wife and therefore she did not have meat on her pizza, but the idea of what it was supposed to be sounded great. Mine was more of a flatbread as an appetizer or possibly as a dessert because of how sweet it was.
Half of the dough went into this, and it was actually too much for me to eat in a sitting. I used fig paste as a base and went crazy on the toppings. I added the ingredient that my friend did not eat, prosciutto, as the next layer. I usually split pizzas I order with half onion and half olive or mushroom so I can get the toppings I like without having to pay for an extra topping. Here I split the pizza with shallots and kalamata olives. On top of that, I placed sliced pear (I should have used more but fed the extra to Lily). I then topped with blue cheese crumbles.
After the first Instant Pot pizza finished cooking, I worked on the second one. For the second one, I wanted a much heartier pizza. This one not only had a kick, and made me tear up a bit, it was filling.
As a base, I used wasabi oil. In the past, the kick cooked out, so I wasn’t expecting too much. I took a two cup bag of mozzarella and laced the pizza for the next layer. I’m a fan of double cheese. Based on the size, this might have been triple. The next layer sauteed mushrooms I cooked while waiting for the dough to prove. That was topped with onions and finally fresh jalapenos.
The wasabi did not wholly cook out, and the onions were still a bit raw. Those added to the jalapenos made this a complete contrast to the other pizza and very spicy. I would make this again and again.
Recipe for Instant Pot pizza dough:
- 2 cups all-purpose flour
- ¾ cups lukewarm water
- 1 tablespoon yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons oil
Mix the water, yeast, and sugar. Make sure to stir so the reaction will occur. Let stand for two to three minutes until bubbles start to form. (Check on it to make sure there are bubbles. When I stirred the mixture, bubbles turned into a foam, and I didn’t realize there were new bubbles.)
In this order, dump the flour, salt, oil, and yeast mixture into food processor and blend for 50 seconds.
Coat the Instant Pot with oil, so the dough doesn’t stick.
Put dough in pot, place lid on and lock. Set vent to close. Set to Yogurt mode and set to 30 minutes. It defaults to eight hours. Do not leave it in there that long.
After 30 minutes, do a quick release, and the dough will be ready. I split the dough in two, but it can be one larger pizza.
The pizza was cooked on an air bake pan for 12 minutes at 400F. After seven minutes, spin 180 degrees.
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