Instructables

Emergency Pizza!

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Picture of Emergency Pizza!
Here's a meal for two (or one hungry college kid) that can be ready in 30 minutes or less !
And better yet, all of the ingredients can be kept in the freezer or the pantry, ready for the midnight munchies.


This instructable is mirrored on the blog .
 
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Step 1: Get these things!

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Foodstuffs: 
-bag of pizza dough from a bakery
-small can of pizza sauce
-2 cups of shredded mozzarella
-white flour
-olive oil

Cookware:
-medium/large pizza pan (or cookie sheet)
-spoon
-small bowl
-brush
[Not Pictured]
-oven
-hands

Step 2: Preheat!

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Use your finger to preheat the oven to 450°F(230°C).

Step 3: Flour!

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Spread flour all over that pan. DO IT. DO IT OR YOUR PIZZA WILL DIE!

Oh yeah, and put some on your hands, too.

Step 4: Dough!

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Slap the dough onto your pan. Make sure it's got a good coating of flour.

Step 5: Get Crusty!

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Start flattening the dough into a disk(or a rectangle if you're using a cookie sheet). Push the extra to the edges to make the crust. 

Step 6: Get Crispy!

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Brush the outer edges with olive oil. This will make the crust a bit more crisp once cooked.

Step 7: Sauce!

Pour about half of the jar onto the center of the dough. Then use a super-badass spinning sauce-spreading move to coat the whole damn thing!

Step 8: Cheese!

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You like pizza. You like cheese. So hurry up and put the damn cheese on the pizza! Hurry up you're hungry and you're taking too longSTOP THAT'S TOO MUCH! Don't use all of the cheese. What the hell's wrong with you? All of the cheese is too much cheese! Save the rest for later.

Step 9: Bake It!

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By now, the oven should be at 450°F. If it's not, congratulations! You prepare pizza like a racehorse. Now pop it in the oven for 20 minutes.

Are you just gonna wait there? Hell no! Now's the time to turn on the TV and munch on that leftover mozzarella. 

Step 10: Stuff Your Face Hole!

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After 20 minutes, your delicious pizza should be golden brown and scalding hot, so carefully remove it from the oven and Blah Blah Blah JUST EAT THE DAMN PIZZA!
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moclips79242 years ago
Outstanding! I've worked in a pizzeria, and your addition of the "little things" lifts your creation miles above a freezer pizza: first, spending an extra buck or two and getting prepared dough. second, dust up your hands, and dough and the pan! flour is NOT expensive. third, brush up the edges with olive oil. and fourth, you don't need as much sauce or cheese as you think you do. OH, and perhaps most important, PRE-HEAT THE OVEN!....and don't rule out using pasta sauce, if that's what you have. i like the lumpy consistency of pasta sauce, and it's often lighter and less sweet.
JamesRPatrick (author)  moclips79242 years ago
You're right about the pasta sauce. I use it when I'm making multiple pies because I can only find larger jars. It's great to know I have support from someone who's worked in the business!

*1000th comment*
Good to know from a pro! And James seems like a boss anyway, this instructable is straightforward, great and funny! Delicious pizza.........
make a instructible on how to make pizza dough so if people cant buy the dough they can make it if they have the things :)
JamesRPatrick (author)  megaman59031 year ago
I will as soon as I figure how!
Avisari2 years ago
I've really only got one thing I'd like to add to this, and that is regarding the cooking temperature. I see that you've written it in Fahrenheit, but I think that adding the temperature in Celsius would be good as I believe there to be quite a few who does not use Fahrenheit as their unit for temperature measurement. 450°f is roughly 230°c.
JamesRPatrick (author)  Avisari2 years ago
Thanks for reminding me! (it's fixed now)
haha...well, they celcius users can always make the conversion with a calc...better yet, smartphones can do that...even the calc on your windows computer (mine is win7) can make the conversion without thinking...just sayin...not trying to be rude...but good golley...this looks delicious...def printing this out on pdf for use in the kitchen...straight forward and to the point for a quick pizza fix!! love it!!!
Awesome. :3
CandiiKorn2 years ago
This looks rlly gud. Ima hav 2 make this soon ;)
Mango4132 years ago
I haven't tried making this yet but it looks really good!
jimbru2 years ago
I saw a TV-show with Jamie Oliver once where he pre-made small pizza crusts with tomato sauce on them, baked on oven grade tin foil. Then he froze them separately and put the finished, frozen half made pizzas in a zip lock bag, just stacked on each other.

When you want a snack, just turn the oven on(set to grill), take a half made pizza from the freezer and put some chopped basil, ham and grated cheese on it (or whatever you fancy).

After 5-7 minutes in the oven - voila! - pizza for a hungry teenager coming home from school or on his/her way to soccer practice or whatever.

I have done this for my sons, 12 and 13 years old, and they can do it themselves now and love it.
MorNuN jimbru2 years ago
here in Argentina it's called a "prepizza", there aren´t a lot of places qhere you can buy dough, but you can get a prepizza nearly everywhere (okay, I'm exaggerating... XD)

it's so familiar to us, that I thought it was like an universal thing... lol
cfoster172 years ago
Should it go on the top rack or the middle?
JamesRPatrick (author)  cfoster172 years ago
Either will work. I usually use the top.
Tumunga2 years ago
Tumunga's 5 minute Emergency Pizza =

1 slice of bread
ketchup
1 slice of 100% imitation American cheese
1 propane torch

1. light the torch, and and use it to crisp up the edge of the bread
2. lather with ketchup, preferably the generic kind.
3. take wrapper off cheese, and place on top of ketchup.
4. torch the cheese until it bubbles, and has a slight char.
5. enjoy!
WOW! Livin' Large!
JamesRPatrick (author)  Tumunga2 years ago
I think we have a winner!
KiloVision2 years ago
"Leftover mozzarella"? What is this thing you speak of? If you made the pizza correctly, there is no leftover cheese. One of the rules in my kitchen is, "there is no such thing as too much cheese." (There are other rules involving chocolate and BBQ sauce, but they are pretty much the same as the Cheese Rule.)
maximus2762 years ago
nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nomnom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nomnom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nomnom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom nom done!
luvasu2 years ago
A Pizza is a miracle meal... between the tomato sauce (bottom) and the cheese (top) you can put anything you like... my "delicatessen" is cooked sliced mushrooms and some "soft fried" chopped onion. Are you ready to new tastes... then TRY IT, DO IT.
tmcreno2 years ago
add bacon salt !! all the salty bacony flavor with none of the guilt!!
JamesRPatrick (author)  tmcreno2 years ago
Except for the salt haha.
mikeythev2 years ago
I make pizza every Friday with the wife. Love it love it love it! Your instructable is quite humorous. I love the line about saving some cheese for later.

Some options:
Cover the bottom of the pizza with sea salt, and then coat the pizza pan with olive oil. This will make your pizza nice a crispy on bottom and you will bite into salty awesomeness.

I cook my pizza at 450 - 500, depending on the thickness. Put the first rack on the very bottom row. Put the next rack one up from it (we'll call this the top rack). So, both racks are at the bottom of your oven. Place an additional pizza pan or cookie pan on the higher rack, and let the oven warm up. When it gets to 450 (or other desired temp) put the pizza on the bottom rack. It will cook from the bottom up, and that second pan will trap moisture from the cheese. Your pizza will turn out like the ones from the pizza shop. Cook for 10-12 minutes. You shouldn't ever have to cook it for 20 minutes unless your dough is REALLY thick.
The salt coating sounds good, but pizza is already so high in sodium my rings don't fit the next day! =)
That's not exactly true. It depends on your toppings. The dough is really low in sodium. How is is possible that all the really good tasting thing are so bad for you?!?!?
I hear ya! And naturally, it's the cheese with the sodium. And I like LOTS of CHEESE! lol!!
Aerten2 years ago
This is the funniest darn Instructable I've read since I discovered this site OH so many years ago! "DO IT OR YOUR PIZZA WILL DIE!" LOL

Great instructions + a large dose of humor = 5 stars!
JamesRPatrick (author)  Aerten2 years ago
I'm glad you enjoyed it!
criggie2 years ago
I like home-made pizza, on a scone base. Not something you'd expect, but its kinda like dumplings.
Remag12342 years ago
Looks good but I have a Faster way to make pizza.

1 Pita bread, NOT pita pocket. Fresh or frozen.
Tomato sauce, homemade or jar....Your choice
Mozzarella, shredded, sliced or whatever you like
Put into a toaster oven, I use the Dark Toast setting, in about 3 minutes you have a great pizza. NO defrosting etc. It doesn't get any easier than that.
JamesRPatrick (author)  Remag12342 years ago
Sounds delicious! You should post an instructable for it.
Thank you. I'll start working on it soon.
Wait... i just noticed all of the Harris Teeter ingredients... are you making this pizza IN MY HOUSE?!?
JamesRPatrick (author)  rhilderbrand2 years ago
What? I have no idea what you're talking about!
Disregard the missing silverware.
Hey, I have this exact same oven! Now I feel more confident than ever that I, too, can make pizza! Thank you!
sires62 years ago
Two suggestions. 1) Use corn flour on the pan, it allows more air and a crispier crust and 2) put olive oil on your hands instead of flour. It works better and you don't get thick fingers of flour.
Ortzinator2 years ago
Don't buy pre-shredded cheese if you gave a grater. It only takes a minute or two to grate some cheese and it tastes tons better than pre-shredded.
Tampaguy2 years ago
It would seem that your list of ingredients is pretty typical to make a pizza of any kind. Maybe I'm a bit 'thick', but what makes this different from any standard pizza?
hey, tampaguy: my post at 10:14am goes over my likes of the 'simple' things that turn this from a quick pizza, into a great pizza. trust me, a quick brush of olive oil on the outer crust makes a big difference.
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