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Flash Pizza – Amazing “No-Rise” Pizza Dough in Minutes – Food Wishes ctm magazine

We’ve reworked the viral “2-ingredient” pizza dough recipe to create a pizza that’s surprisingly close to real thin-crust, but still only takes minutes to make. No yeast, no rise time, no waiting. Enjoy!

For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/recipe/8372366/flash-pizza/

To become a Member of Food Wishes, and read Chef John’s in-depth article about Flash Pizza, follow this link: https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join

You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/



  • S1L3NT G4M3R on March 25, 2022


  • H G D on March 25, 2022

    I am making a similar recipe for years, it's great if you need quick pizza. 1 Egg, 250g Curd cheese (quark), 500g Flour, salt, baking powder. Not my recipe though. Just out of curiosity: Do you have quark/Topfen/curd cheese in the US? The recipe is great for protein junkies too, especially if you use low fat quark.

  • jack Dorsey on March 25, 2022

    Beside the pepperoni if I added sausage do I need to precook it first?

  • Issaron1987 on March 25, 2022

    When Chef John says 'shaggy dough', he sounds totally like Donal Trump. Don't know why but yeah

  • Ronald McCalip on March 25, 2022

    I'm one of your biggest fans, and here's a small bit of advice… Don't Bash Chicago Pizza!

  • KirkHMiller on March 25, 2022

    I needed this! Your videos stopped showing up in my feed for a while, and then I searched up one of your classics (fondant potatoes). Now they are back!

  • Godminnette2 on March 25, 2022

    I make a pizza like this regularly – I call it flatbread pizza. It really is fantastic for when you didn plan a dough ahead of time, like for an at-home lunch break.

  • Faith's RV Trip on March 25, 2022

    Parm, yogurt, and olive oil in the crust: epic! I love cheater / short cut recipes!

  • Lilly V on March 25, 2022

    Actually the yoghurt doesn't only give it acidity. There is a chemical reaction happening between that acidity and the baking soda (which is alkaline) and that creates the tiny bubbles of carbon dioxide (which are normally created by yeast). The more you know.

  • Wardrobelion on March 25, 2022

    I like my greens on my pizza😊🫑🍍🥓🫒🧄🧅

  • Jeff Ward on March 25, 2022

    " which is definitely optional, but also mandatory…" LOL

  • Kathleen Hensley on March 25, 2022

    I wonder if that would make a great Focaccia too? In happier days I'd make us a pizza but would have dough left over (esp. After my husband was honest and said he hated deep dish pizza!) so I'd make really thin pizza and have half of the dough left over. I tried all kinds of things, including putting sugar, raisins and spices on it.

  • ProprietaryCurez on March 25, 2022

    I love how he's always comparing it to real pizza. 👌

  • Hate CriminaI on March 25, 2022

    An even easier 'flash pizza' is just make flammkuche dough (125 g flour/62.5 g water/1 tbps oil/1/4 tsp salt), roll it thin (1/16") and top it with pizza stuff. Of course it's for thin crust lovers only.

  • M Willems on March 25, 2022

    Im in a country with a flour shortage.. as in EVERY store is empty.
    Because of the ukrainean war The Netherlands has no flour or sunflower oil and people hoarded it 🙁

  • 1anastudent on March 25, 2022

    Or that stuff they call pizza in Chicago? Saying Chicago style pizza isn't pizza is like saying ravioli isn't pasta because it's not shaped like spaghetti

  • Test Test on March 25, 2022

    Add a generous amount of sliced black and green olives too….

  • Lace Winged Saby on March 25, 2022

    I am lactose-intollerant, what could I use instead of yogurt to make it? I really wanna try it

  • Shaun Hall on March 25, 2022

    Another epic reciepe from the legend that is chef john
    However over here in England alarm bells are ringing
    Is something wrong
    2nd reciepe with no cayenne
    Getting a bit worried

  • Xmas on March 25, 2022

    As a guy that made a poolish last night, dough today, balled and in the fridge for a cold 48 hour ferment, I feel foolish. I will be using one dough ball for pizza tonight, so there's that I guess. 🤨

  • ddgyt50 on March 25, 2022

    Will this work on a pizza stone?

  • charles hetrick on March 25, 2022

    Any chance you wanna tackle the dough recipe for Pietro’s pizza in Oregon? Americas test kitchen told me to pound sand and Pietro’s won’t let me sign an NDA and pay them for the recipe.

  • Francesco M on March 25, 2022

    Great stuff chef. If I may comment the yoghurt addition really makes it Greek so I'll just think of it as a Greek Pizza so that I can finally live with it 😂

  • Janet Dupree on March 25, 2022

    Looks 😋 yummy!

  • Mike Andrews on March 25, 2022

    Did my own experimentation (when I saw the original recipe)
    If you heat your oven to like 425°f, then turn it up to 500°f right before you put your pizza in, and put the cookie sheet right on the bottom of the oven it also gives a great bottom crust.
    This also works great with semolina instead of cornmeal (what I had),
    And if you use canola oil instead of semolina or cornmeal it gives you a crispy almost fried crust that's also pretty damned tasty.
    Also if you're not scared of the mites, mimolette is great in the crust instead of parmesan, it adds a nice nuttiness(I also mixed some with the semolina for the cheese crust effect)
    It also works great with bread flour and instant yeast for a quick pizza with long fermented flavor.

  • aCybermen on March 25, 2022

    For the green salad, what would be (if any) a good dressing?

  • Steve Cochrane on March 25, 2022

    Ahh, just an old shaggy dough story.

  • Troy E. on March 25, 2022

    I've been making my dough with just 2/3 cup Greek yogurt and 1 cup self-rising flour for about 2 years now. I think it tastes pretty good (always pepperoni, green pepper and onion 😋). I will have to try it your way now because it looks yummy (although I WILL definitely be adding double the pepperoni 😋😋)!! Thank you, Chef John👍🏻

  • Colleen Pritchett on March 25, 2022

    I take a dairy digestive pill and eat and enjoy

  • Kathleen May Horne on March 25, 2022

    If you don't have the energy or ingredients to make dough, cut spare hot dog buns in half lengthways and top it = pizza subs, 2 per bun. Or lay out 2 tortillas, the lowest one goes crunchy, the top one can go soggy. Try barbeque sauce, chunks of cooked chicken and grated mozzarella. Or basil pesto, drained salmon chunked and torn bocconcini. Rounds of hot-dog bun, minced garlic, thinly sliced mushroom and grated mozzarella, is a great garlic bread too. I cook 4 pizza trays worth in 2 batches through the oven and have food for days. In australia we get buns in 6 packs, 3 for subs and 3 for garlic bread is a good ratio. All the best.

  • anita louise on March 25, 2022


  • Yoshi Esquire on March 25, 2022

    "Shaggy-Dough": when ALL of the Miyagi Doe's need haircuts!

  • Symbiote MCU Spider-Man on March 25, 2022

    Could I request for a New York Style Pizza recipe

  • Y on March 25, 2022

    Thank you for showing us the bottom, too!!!! OMG–yummmmm

  • AllenKll on March 25, 2022

    "adding that…touch of sugar" say what? he didn't add any sugar.

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