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How to Make Quick Pizza Dough

Craving pizza, but don’t feel like waiting hours for the dough to rise? Well, instead of ordering yet another pie from your local pizzeria, why not try our recipe for quick and easy pizza dough? Forget about proofing, rising, and resting, this simple recipe will yield a soft and chewy pizza base in 10 minutes flat.

Ingredients

  • 14 oz 00 pasta flour
  • 1 tsp kosher salt
  • ½ tsp white sugar
  • 1 packet active-dry yeast (2 1/4 tsp)
  • 1 cup lukewarm water
  • 2 tbsp olive oil
  • Corn meal

Equipment

  • Large bowl
  • Bench scraper
  • Rolling pin
  • Parchment paper
  • Pizza teel

Directions

If you plan on cooking your pizza straight away, either preheat the oven to 450°F or fire up the pizza oven.

Whisk together the flour, yeast, salt, and sugar in a large bowl. 

Add water and oil, and mix until a rough dough forms. 

Flour a work surface. Tip the dough on the surface and knead until the dough is smooth.

Leave the dough to rest for at least five minutes.  If you want a lighter pizza crust, you can leave the dough to rise for an extra 30 minutes.

Using a bench scraper or a large knife divide the dough into two equally-sized balls. 

Flatten the dough balls out into 12-inch disks using a rolling pin.

Grab a sheet of parchment paper and sprinkle some of the cornmeal on top. 

Place the pizza dough disc on the paper and brush the top with olive oil. 

Add your toppings and let the pizza sit for about 10 minutes. 

Place the pizza in the oven (or pizza oven) and cook for 10-15 minutes. 

Once the pizza is ready, remove it from the oven and let rest for a few minutes before cutting and serving. 

Recipes to try

Easy Cheesy Pizza

Pesto Spinach Flatbread with Ricotta

Salad Flatbread

FAQs

Do I need to use plasta flour?

Nope, In my experience pasta flour adds a pleasant chewiness to the pizza dough similar to what you would find in a sourdough base, however, any flour will do.

Help, the dough is too sticky!

Sticky dough can be caused by a few things, either the dough is over-hydrated and needs a little more flour, or it just needs to be kneaded for longer in order for the gluten to develop. Make sure to use a well-floured surface when kneading the dough and rub some flour into your hands before you start. If after a minute or so the dough is still too sticky try adding a little bit of flour.

Can I make the dough and store it for later?

This pizza dough works best when prepared a few minutes before cooking. If you do want to make it ahead of time we recommend covering the dough with clingfilm and storing it in the fridge. Remember to let the dough come to room temperature before rolling it out.

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