Fast and Foolproof Pizza Dough
This quick, super-easy pizza dough recipe is a deal-breaker. It mixes up in minutes and can be ready to bake in about 1 hour. The supple dough is easy to handle and bakes into an airy crust with perfectly browned edges. Note: Using a kitchen scale to measure your flour gives perfect results.
Equipment
Ingredients
Makes 1 1/2 pounds dough
- 2 ¾ cups (370 g) all purpose flour
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (10 g) instant yeast
- 1 teaspoon granulated sugar or honey
- 1 ½ teaspoons kosher salt Note: Kosher salt has larger grains than fine salt. If you don't have kosher salt, use 1 teaspoon fine salt
- 1 cup (295 ml) plus 2-3 tablespoons water
Instructions
- Combine the flour, olive oil, yeast, sugar, salt and 1 cup of the water in a heavy duty mixer fitted with the dough hook.
- Mix on medium speed for 1 minute to combine. Dribble in up to 3 tablespoons additional water if the mixture seems dry. Turn the speed to medium-high and mix until the dough is smooth and elastic, about 5 minutes.
- Transfer the dough to an oiled bowl, flipping the dough over to coat the top with some oil. Cover the bowl and let the dough rise until doubled — this will happen in about 1-2 hours at warm room temperature, which is greater than 70 °F
- Gently deflate the dough. Let it rest for a few minutes to relax the tension. Roll out the dough to make one large pizza, or divide in half to shape 2 12-inch pizzas. Note: The dough makes enough to fill a 9"x13"inch quarter sheet pan perfectly.
- To bake the pizza, preheat the oven to 500 °F(250 C) degrees. Top with pizza sauce or your favorite toppings. Bake about 15 minutes, until the edges are browned.
- Cool a few minutes before slicing. Enjoy!
Video
Notes
- If you don't have a mixer, you can mix the dough in a large bowl. Stir the wet and dry ingredients together with a wooden spoon, then turn the mixture out onto a lightly floured surface or counter and knead by hand until smooth.
Refrigerating pizza dough
This dough is very forgiving when it comes to making ahead for a spur-of-the-moment pizza party. Here are some possibilities:- Shape and bake the dough right after it's doubled at room temperature.
- Mix the dough, immediately transfer to a large covered bowl or gallon-size ziptop bag and refrigerate up to 3 days. Punch it down, shape and bake straight from the fridge.
- Stretch the risen dough on your sheet pan, cover and refrigerate up to 12 hours. Pull out of the fridge while the oven preheats, top and bake.
Freezing pizza dough
- Allow the dough to ferment about an hour at room temperature, then transfer to an airtight container or freezer bag. Place in the freezer, where it will keep up to a month.
- Thaw the dough overnight in the refrigerator or few a couple hours at room temperature. Shape and bake as desired.
Nutrition
Calories: 128kcalCarbohydrates: 22gProtein: 3gFat: 3gSaturated Fat: 0.4gSodium: 292mgPotassium: 34mgFiber: 1gSugar: 1gVitamin C: 0.004mgCalcium: 5mgIron: 1mg