Homemade Pizza Dough
Description of this recipe: This recipe delivers a fantastic homemade pizza dough quickly, using ingredients you likely already have in your pantry. It’s perfect for busy weeknights when you crave the satisfaction of homemade pizza without spending hours on preparation. It’s a forgiving recipe that works beautifully with all-purpose flour, pizza flour, or bread flour.
Why you will love this recipe:
- Speed: The dough comes together in minutes, making it ideal for spontaneous pizza nights. The quick rise yeast drastically reduces the waiting time.
- Convenience: No need to plan ahead or make a special trip to the store. The ingredients are staples in most kitchens.
- Versatility: The recipe adapts easily to your preferences. Use different flours, add herbs or garlic powder to the dough, and customize your toppings. You can even freeze the dough for future use.
- Delicious Taste: The dough has a slightly sweet and savory flavor, yielding a soft, chewy crust that is perfect for any type of pizza.
- Beginner-Friendly: This recipe is incredibly easy to follow, making it perfect for beginner bakers.
Introduction
There’s nothing quite like the aroma of a freshly baked pizza wafting through the kitchen. But let’s be honest, sometimes we just don’t have the time or energy for a long, drawn-out pizza-making process. That’s where this Fast Pizza Dough recipe comes in. It’s designed to be quick, easy, and deliver amazing results every single time.
This isn’t just another pizza dough recipe; it’s a game-changer for pizza lovers. This method utilizes quick-rise yeast, allowing for a significantly shorter rising time without sacrificing flavor or texture.
The result is a pizza crust that’s wonderfully soft and chewy on the inside, with a slightly crisp exterior. It holds up beautifully to all your favorite toppings, from classic Margherita to pepperoni and everything in between. Plus, the recipe is easily customizable to suit your preferences.
Whether you’re a seasoned pizza pro or a complete beginner, this recipe will empower you to create restaurant-quality pizza in the comfort of your own home, any night of the week. Forget the store-bought crusts – once you try this fast pizza dough, you’ll never go back!
Ingredients:
- 4 to 4-½ cups all-purpose flour, pizza flour, or bread flour (480 to 540 grams)
- 1 tablespoon sugar (13 grams)
- 2 teaspoons salt (12 grams)
- 2-¼ teaspoons Quick Rise Instant yeast (7 grams)
- 1-½ cups warm water (105°F to 110°F) (354 grams)
- 3 tablespoons olive oil (39 grams)
Preparation:
Step 1: Preheat your oven to 450°F (232°C) if you plan to bake your pizza immediately. Preheating is crucial for a crispy crust. If you’re not baking right away, you can freeze the dough after preparing it.
Step 2: In a large mixing bowl, combine 4 cups of the flour, sugar, salt, and quick-rise instant yeast. Use a whisk to thoroughly combine these dry ingredients. This ensures even distribution of the yeast and salt, which are essential for proper dough development.
Step 3: Add the warm water and olive oil to the bowl with the dry ingredients. Use a wooden spoon or a stand mixer fitted with a dough hook to mix the ingredients together. Start mixing on low speed and gradually increase to medium. The dough will initially appear shaggy and sticky.
Step 4: As the dough comes together, you might find that it’s too wet. Gradually add the remaining flour, a tablespoon at a time, until the dough forms a soft, slightly sticky ball. Be careful not to add too much flour, as this will result in a tough crust. The dough should be elastic but not overly dry. Knead until the dough is smooth, about 5 minutes by hand on a lightly floured surface, or using your stand mixer with the dough hook attachment.
Step 5: Grease a large bowl with olive oil. Place the dough in the bowl and turn it to coat all sides with the oil. This prevents the dough from drying out as it rests. Cover the bowl loosely with plastic wrap or a clean kitchen towel. Let the dough rest on the counter for 10 to 15 minutes if you use Quick Rise instant or for 60 to 90 minutes if you use standard instant yeast. You are looking for it to be almost doubled in size.
Step 6: After the dough has rested, gently punch it down to release any air bubbles. Divide the dough into two equal portions. These portions will be enough for two 10-12 inch pizzas.
Step 7: At this point, you have the option to either freeze the dough for future use or proceed with preparing your pizza.
Step 8 (Freezing the Dough): To freeze, lightly coat each ball of dough with olive oil to prevent sticking. Wrap each ball tightly in plastic wrap, ensuring there are no air pockets. Then, place the wrapped dough balls into a zipper-seal bag. Squeeze out as much air as possible from the bag before sealing it. You can freeze the dough for up to 3 months. When ready to use, thaw it in the refrigerator overnight or at room temperature for a few hours.
Step 9 (Baking the Pizza): If you’re baking the pizza immediately, roll out each ball of dough on a lightly floured surface to form a 10 to 12-inch circle. Place the rolled-out dough onto a sheet of parchment paper. Alternatively, you can press the dough directly into a greased sheet pan.
Step 10: Form a raised rim around the edge of the pizza dough by gently rolling the edges inward and pinching them to create a crust. This helps contain the toppings and gives the pizza a more authentic look.
Step 11: Spread your favorite pizza sauce evenly over the dough, leaving a small space near the crust. Then, add your desired toppings, such as cheese, vegetables, meats, and herbs. Be creative and don’t be afraid to experiment!
Step 12: Bake the pizza in the preheated oven for 12 to 15 minutes, or until the edges of the crust are golden brown and the cheese is melted and bubbly. For a thicker crust, you may need to bake for 20 to 22 minutes. Keep a close eye on the pizza to prevent burning.
COOKING Rating:
Easy
Serving Suggestions:
- Serve hot, sliced into wedges.
- Pair with a fresh salad and a glass of wine or beer.
- Offer a variety of dipping sauces, such as marinara, garlic butter, or ranch dressing.
Tips:
- Use a pizza stone or baking steel for a crispier crust.
- Don’t overload the pizza with toppings, as this can make the crust soggy.
- For best results, use high-quality ingredients.
- If you don’t have quick-rise yeast, you can use regular active dry yeast, but you’ll need to let the dough rise for a longer period of time (about 1 to 1.5 hours).
- For an extra crispy crust, brush the edges with olive oil before baking.
- Experiment with different flours, such as whole wheat or semolina, for a unique flavor.
Prep Time:
15 minutes
Cook Time:
12-22 minutes
Total Time:
27-37 minutes
Nutritional Information: (per serving, approximate, will vary depending on ingredients used)
Estimates are based on using all-purpose flour and standard toppings.
Calories: Approximately 350-450
Protein: 15-20 grams
Sodium: 500-700mg
Conclusion
This Fast Pizza Dough recipe is a game-changer for anyone who loves homemade pizza but doesn’t want to spend hours in the kitchen. With just a few simple ingredients and a little bit of effort, you can create a delicious, satisfying pizza that rivals anything you’d get from a restaurant. So go ahead, give it a try – you might just surprise yourself with how easy and delicious it is! Pizza night will never be the same.
Questions and Answers:
Q1: Can I use regular active dry yeast instead of quick-rise yeast?
A: Yes, you can! However, you’ll need to adjust the rising time. Instead of the 10-15 minute rest period with quick-rise yeast, allow the dough to rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. Make sure to proof the yeast in warm water with a little sugar before adding it to the other ingredients. This ensures the yeast is active.
Q2: Can I add herbs or garlic to the dough?
A: Absolutely! Adding herbs or garlic is a great way to customize the flavor of your pizza dough. Mix in 1-2 teaspoons of dried herbs like oregano, basil, or Italian seasoning, or 1-2 cloves of minced garlic, along with the other dry ingredients. You can also add a pinch of red pepper flakes for a little bit of heat.
Q3: What if my dough is too sticky?
A: If your dough is too sticky, gradually add more flour, one tablespoon at a time, while kneading. Be careful not to add too much flour, as this will make the crust tough. The dough should be soft and slightly tacky, but not so sticky that it’s impossible to handle. A light dusting of flour on your work surface and hands will also help.
Q4: Can I use this dough for other recipes, like breadsticks or calzones?
A: Yes, definitely! This dough is incredibly versatile and can be used for a variety of other recipes. For breadsticks, simply roll out the dough, cut it into strips, and bake until golden brown. For calzones, fill the dough with your favorite pizza toppings, fold it over, and bake until the crust is golden and the filling is heated through.
Q5: How do I prevent the crust from becoming soggy?
A: To prevent a soggy crust, make sure to preheat your oven to the correct temperature. Use a pizza stone or baking steel, which helps to distribute heat evenly and create a crispy crust. Avoid overloading the pizza with toppings, especially those that release a lot of moisture. You can also brush the crust with olive oil before adding the sauce and toppings to create a barrier against moisture.
Homemade Pizza Dough
Ingredients
- 4 to 4-½ cups all-purpose flour pizza flour, or bread flour (480 to 540 grams)
- 1 tablespoon sugar 13 grams
- 2 teaspoons salt 12 grams
- 2-¼ teaspoons Quick Rise Instant yeast 7 grams
- 1-½ cups warm water 105°F to 110°F (354 grams)
- 3 tablespoons olive oil 39 grams
Instructions
- Step 1: Preheat your oven to 450°F (232°C) if you plan to bake your pizza immediately. Preheating is crucial for a crispy crust. If you’re not baking right away, you can freeze the dough after preparing it.
- Step 2: In a large mixing bowl, combine 4 cups of the flour, sugar, salt, and quick-rise instant yeast. Use a whisk to thoroughly combine these dry ingredients. This ensures even distribution of the yeast and salt, which are essential for proper dough development.
- Step 3: Add the warm water and olive oil to the bowl with the dry ingredients. Use a wooden spoon or a stand mixer fitted with a dough hook to mix the ingredients together. Start mixing on low speed and gradually increase to medium. The dough will initially appear shaggy and sticky.
- Step 4: As the dough comes together, you might find that it’s too wet. Gradually add the remaining flour, a tablespoon at a time, until the dough forms a soft, slightly sticky ball. Be careful not to add too much flour, as this will result in a tough crust. The dough should be elastic but not overly dry. Knead until the dough is smooth, about 5 minutes by hand on a lightly floured surface, or using your stand mixer with the dough hook attachment.
- Step 5: Grease a large bowl with olive oil. Place the dough in the bowl and turn it to coat all sides with the oil. This prevents the dough from drying out as it rests. Cover the bowl loosely with plastic wrap or a clean kitchen towel. Let the dough rest on the counter for 10 to 15 minutes if you use Quick Rise instant or for 60 to 90 minutes if you use standard instant yeast. You are looking for it to be almost doubled in size.
- Step 6: After the dough has rested, gently punch it down to release any air bubbles. Divide the dough into two equal portions. These portions will be enough for two 10-12 inch pizzas.
- Step 7: At this point, you have the option to either freeze the dough for future use or proceed with preparing your pizza.
- Step 8 (Freezing the Dough): To freeze, lightly coat each ball of dough with olive oil to prevent sticking. Wrap each ball tightly in plastic wrap, ensuring there are no air pockets. Then, place the wrapped dough balls into a zipper-seal bag. Squeeze out as much air as possible from the bag before sealing it. You can freeze the dough for up to 3 months. When ready to use, thaw it in the refrigerator overnight or at room temperature for a few hours.
- Step 9 (Baking the Pizza): If you’re baking the pizza immediately, roll out each ball of dough on a lightly floured surface to form a 10 to 12-inch circle. Place the rolled-out dough onto a sheet of parchment paper. Alternatively, you can press the dough directly into a greased sheet pan.
- Step 10: Form a raised rim around the edge of the pizza dough by gently rolling the edges inward and pinching them to create a crust. This helps contain the toppings and gives the pizza a more authentic look.
- Step 11: Spread your favorite pizza sauce evenly over the dough, leaving a small space near the crust. Then, add your desired toppings, such as cheese, vegetables, meats, and herbs. Be creative and don’t be afraid to experiment!
- Step 12: Bake the pizza in the preheated oven for 12 to 15 minutes, or until the edges of the crust are golden brown and the cheese is melted and bubbly. For a thicker crust, you may need to bake for 20 to 22 minutes. Keep a close eye on the pizza to prevent burning.
