Quick Pizza Dough Recipe – Learn like a Pro:- Should you adhere to these fundamental directions, you will be able to build your very own pizza crust, which will simultaneously be chewy, crisp, and thick. This will be possible if you follow these instructions. There is a possibility that we could put approximately half of the pizza dough in the freezer so that we can use it at a later time.
Quick Pizza Dough Recipe – Learn like a Pro
When utilizing the dough that is created by this recipe, it is possible to construct two pizzas that have a diameter of twelve inches each. The whole amount of dough, which is around two pounds in weight.
Ingredients
- 1 and 1/3 cups (320 ml) warm water (between 100-110°F, 38-43°C)
- 2 and 1/4 teaspoons (7 g) Platinum Yeast from Red Star instant yeast (1 standard packet)*
- 1 Tablespoon (13 g) granulated sugar
- 2 Tablespoons (30 ml)Â olive oil, plus more for pan and brushing on dough
- 1 teaspoon salt
- 3 and 1/2 cups (about 450 g) unbleached all-purpose flour (spooned & leveled), plus more for hands and surface
- sprinkle of cornmeal for dusting the pan
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Instructions
In the bowl of your stand mixer fitted with a dough hook or paddle attachment, whisk together the warm water, yeast, and granulated sugar. After covering, give it a five-minute rest. *In the following stage, use a wooden spoon or silicone spatula to combine the dough in a large mixing basin if you do not have a stand mixer.
Stir in the flour, salt, and olive oil. Beat for two minutes at a low speed. Work the dough with your hands. Continue beating the dough in the mixer for five more minutes, or knead it by hand for five minutes on a surface dusted with flour. (If you’ve never baked bread before, you may get started with my How to Knead Dough video guide.)
To generate a soft, somewhat tacky dough, add 1 teaspoon of flour at a time on the dough, the work surface, or the bowl if it gets too sticky during the kneading process. You do not want a dry dough, therefore do not add more flour than is necessary. The dough should feel somewhat soft after kneading. Your dough is ready to rise if you poke it with your finger and it slowly bounces back.
To check if your dough has been kneaded for long enough, you can also perform the “windowpane test” by tearing off a little piece of dough, about the size of a golfball, and gently stretching it out until it is thin enough for light to flow through. Place it in front of a light or window. Does the stretched dough allow light to get through without rupturing it first?
If so, your dough is ready to rise since it has been sufficiently kneaded. If not, continue kneading until the windowpane test is passed. Rise: Use the same large basin that you used for the dough, but lightly coat it with oil or nonstick spray. After placing the dough in the basin, turn it over to coat it completely in oil. Use a fresh kitchen towel, plastic wrap, or aluminum foil to cover the bowl.
Let the dough rise for 60 to 90 minutes, or until it has doubled in size, at room temperature. (Tip: Preheat your oven to 150°F (66°C) for a warm environment on an especially cold day. After turning off the oven, put the dough inside and leave the door slightly open. Your dough will rise in a warm environment like this. Shut the oven door after around thirty minutes to keep the rising dough’s air within. Once it doubles in size, take it out of the oven.
Set oven temperature to 475°F (246°C). As you form the pizza, let it heat for at least 15 to 20 minutes. (If you plan to use a pizza stone, warm it in the oven as well.) Apply a thin layer of nonstick spray or olive oil to a baking sheet or pizza pan. Add a small pinch of cornmeal to the crust to give it more taste and crunch.
Form the dough: Punch down the dough when it’s ready to get rid of any air bubbles. Split the dough in half. If you are not going to make two pizzas, freeze half of the dough for a later date. See the directions for freezing below.) Using a rolling pin or your hands dusted with flour, gently flatten the dough into a disc on a lightly floured surface.
Place the disc on the prepared pan and flatten and stretch it into a 12-inch circle that is approximately 1/2 inch thick using your lightly floured hands. You should stop working on the dough and give it a quick cover for five to ten minutes before attempting to stretch it again if it starts shrinking back. After the dough has been formed into a 12-inch circular, raise the edge to form a lip all the way around.
I just form the rim by pinching up the edges. If you’re using a pizza stone, put the dough directly onto cornmeal-dusted baker’s peels. While you prepare your pizza toppings, loosely cover the dough with plastic wrap or a clean kitchen towel and let it rest for a few minutes.
I recommend pizza with additional cheese, Hawaiian pizza, pesto pizza, spinach artichoke white pizza, or homemade BBQ chicken pizza with pepperoni and green peppers or jalapeño slices. To prevent bubbling, make indentations in the dough with your fingers before baking the pizza. Lightly oil the top of your pizza crust to keep the filling from getting soggy.
When the crust is golden brown, bake for 13 to 15 minutes, topped with your preferred toppings.
Slice and serve the hot pizza right away. Store any leftover pizza in the refrigerator with a tight cover. Heat again as you like. Slices of baked pizza freeze for up to three months.
Notes
Instructions for Freezing: This recipe makes slightly less than 2 pounds of dough, which is enough for two 12-inch pizzas. One of the dough balls can be frozen to be used for pizza at a later time after the pizza dough rises and is divided in half (step 5). Alternatively, you could just freeze the two dough balls separately.
Apply a thin layer of nonstick spray or olive oil on either side of the dough ball or balls. Squeeze out all the air from the dough ball(s) by placing them into separate zipped-top bags and sealing them firmly. For up to three months, freeze. The frozen pizza dough should be refrigerated for approximately eight hours or overnight to thaw.
Take the dough out of the fridge and let it rest on the counter for an hour before making pizza. If necessary, punch down the dough to release any trapped air before proceeding to step 5 and preheating the oven. All Day/Overnight Instructions: Make the dough according to step 3, but then put it in the refrigerator to rise for eight to twelve hours.
(If the dough must be refrigerated for an extended period, use colder water in the dough; this will reduce the dough’s rising rate and give you more time.) The flavor of the pizza dough is enhanced by its leisurely rise. When you’re ready, move on to step 4. Before punching down (step 5), let the dough remain at room temperature for 30 to 45 minutes if it didn’t exactly double in size overnight.
Special Tools (affiliate links): Pizza Pan or Baking Sheet, Pastry Brush, Pizza Cutter, Wooden Spoon or Silicone Spatula, Stand Mixer, or Large Mixing Bowl; Red Star Yeast An instant yeast is called platinum yeast. Instead, you can use active dry yeast. At least ninety minutes will pass during the rise.
For answers to frequently asked questions about yeast, see my Baking with Yeast Guide. Pizza in the picture: There are two pizzas in this recipe. Top each with a half cup of pizza sauce, two cups of shredded mozzarella cheese, slices of pepperoni, thinly sliced jalapeño or green pepper, and a dusting of dried basil or Italian spice blend.
