quick pizza dough

Dough that takes under an hour from mixing to baking! For the process to work it is key to have a warm place to allow the dough to rest, or using another method as outlined in the recipe. Ideal resting temperature should be 75°F (24°C) or above.It’s a fairly wet dough so it’s essential to have some dusting flour to prevent the dough from sticking. We don’t recommend using a rolling pin as it knocks a lot of air out, so learn how to&nbsp;hand-stretch your dough balls like a pro.&nbsp;Makes 5 x 250g dough balls or 4 x 330g dough balls

Quick Pizza Dough

(480 grams) warm water (40-50c)

tbsp (15 grams) active dried yeast

(750 grams) strong bread flour

1tbsp salt

olive oil

(100 grams) semolina or rice flour

Place 3 heaped tablespoons of strong bread flour and whisk into warm water. Once whisked, add the yeast and whisk again. Leave in a warm place for around 5 minutes until the mixture is frothy.

In a large bowl, add half the flour, plus the yeast mixture and mix well. Add the salt and remaining flour to the mix. Turn out onto a lightly floured surface and knead for 8-10 minutes. Drizzle the bottom of the bowl with olive oil, place the dough ball back in the bowl, drizzle oil on top.&nbsp;

Cover the bowl with plastic wrap and leave in the sun or another warm place for&nbsp; 20-30 mins, or until the dough has doubled in size (whichever comes first). Alternatively, you can put warm water in an empty proving tub, put the dough in another proving tub and sit the dough proving tub over the proving tub filled with water.

Divide the bulk-proofed dough into 5x250g balls, or 4x330g balls. Ball up the dough, ensuring the tops of the balls are smooth.&nbsp;You can find out how to do so here. Brush with olive oil or warm water, cover with plastic wrap and leave somewhere warm for 15-20mins, or until doubled in size.

While the dough balls are resting, fire up your&nbsp;Ooni pizza oven, set up your ingredients, and get ready for a pizza the action!&nbsp;

Dough that takes under an hour from mixing to baking! For the process to work it is key to have a warm place to allow the dough to rest, or using another method as outlined in the recipe. Ideal resting temperature should be&nbsp;24°C (75°F) or above.It’s a fairly wet dough so it’s essential to have some dusting flour to prevent the dough from sticking. We don’t recommend using a rolling pin as it knocks a lot of air out, so learn how to&nbsp;hand-stretch your dough balls like a pro.&nbsp;Makes 5 x 250g dough balls or 4 x 330g dough balls

(17 ounces ) warm water (40-50c)

yeast

(26.5 ounces) strong bread flour

(3.5 ounces) semolina or rice flour

Divide the bulk-proofed dough into&nbsp;5x250g balls, or 4x330g balls. Ball up the dough, ensuring the tops of the balls are smooth.&nbsp;You can find out how to do so here. Brush with olive oil or warm water, cover with plastic wrap and leave somewhere warm for 15-20mins, or until doubled in size.

The best homemade pizza crust, even better than any delivery pizza!

The Best Homemade Pizza Crust

water

active dry yeast (instant yeast will work fine too)

sugar

salt

½ cups flour, plus extra for kneading dough (see notes)

Cornmeal

parmesan cheese (the powdered kind)

parsley

In a large mixing bowl combine warm water,...

In a large mixing bowl combine warm water, sugar, and yeast. Let mixture stand for 5-10 minutes until completely dissolved and yeast is beginning to bubble.Stir in 1 ½ cups flour, salt, and olive oil with a wooden spoon. Then gradually add 2 more cups of flour until the dough starts to ball up. The dough should be soft and sticky. If the dough is too wet add another tablespoon or 2 of flour.

Tip the dough on to a lightly floured...

Tip the dough on to a lightly floured surface and sprinkle flour on top. Knead for 5 minutes.

Coat your previously used bowl with olive oil....

Coat your previously used bowl with olive oil. Shape your dough into a ball and place into the bowl. Pull a large piece of plastic wrap out and spray it with cooking spray. Cover the top of the bowl with plastic wrap (cooking spray side down). Place in a warm place to rise for 1-2 hours until doubled in size (see notes).

After dough has doubled, knock the air out...

After dough has doubled, knock the air out of the dough. Knead a couple of times until the dough tightens up a little bit. Divide the dough in half and shape into 2 balls. Place back into the bowl, recover with plastic wrap, and let rest for 15 minutes. You can freeze one ball at this point if you’d like (see notes).

Preheat oven to 475 degrees Fahrenheit. Take your...

Preheat oven to 475 degrees Fahrenheit. Take your baking sheet or pizza stone and coat with cooking spray or olive oil. Sprinkle cornmeal over baking sheet or pizza stone (this gives the pizza an extra crunch and texture—don’t skip it!)

Tip dough on to lightly floured surface and...

Tip dough on to lightly floured surface and using a rolling pin, roll pizza into a 12-inch circle. Transfer dough to baking sheet or pizza stone. Turn edge of dough in a bit and pinch to create a crust.

In a small bowl mix the ingredients listed...

In a small bowl mix the ingredients listed under “Olive Oil Mixture for Brushing Pizza.” Use a pastry brush (or a spoon if you don’t have one) and coat the pizza crust with the mixture. Then sprinkle with additional cornmeal. Prick the pizza crust with a fork a few times to prevent bubble from forming.

Add desired toppings to pizza crust and bake...

Add desired toppings to pizza crust and bake for 10-12 minutes

This quick pizza dough in a food processor recipe will put pizza on your table in less than 45 minutes. You can't beat that speed for homemade pizza dough.

Quick Pizza Dough in a Food Processor

all-purpose

instant yeast (1 package)

+ 1 tablespoon warm water

In a food processor, combine flour, yeast, salt, and olive oil.

With the food processor on, slowly (I mean slowly, like over 30 seconds) start pouring in the warm water. Stop adding water when the dough forms into a single ball. If you add too much water and the dough gets sticky, just add a bit more flour.

Leave the food processor on for about 10 more seconds to knead the dough a bit.

Turn the dough onto a lightly floured counter and knead a few times until smooth.

Divide the dough into 2 equal pieces. Using floured hands, gently shape each half into a boule (ball shape) by folding the dough under itself. Set each boule on a floured surface and dab the dough with a bit of olive oil to keep it moist. Cover the bowls with a towel or inverted bowls and rest for 30 minutes.

To stretch the dough, place it on a lightly floured surface and gently press it into a circle, flipping several times and adding a pinch of flour if it is too sticky. Once you have about an 8-inch circle, pick up the dough and gently drape it over the knuckles on both of your hands. Slowly rotate it around, allowing gravity to stretch it into a circle about 11 inches in diameter. Do not overwork or fold the dough. If the dough starts to resist stretching, put it down and allow it to rest for a few minutes, at which point it will stretch more easily.

We bake our pizzas at 500F and use a pizza peel to transfer it to a preheated pizza stone in the oven: the bake time is around 5 to 7 minutes. See our pizza recipe posts for baking instructions.

https://www.youtube.com/watch?v=S_AQZhBbc9A

Simple instructions for making perfect pizza dough using a stand mixer. From A Couple Cooks. KitchenAid Mixer available here: http://amzn.to/1M28VIK

More recipes and videos here: www.acouplecooks.com

How To Make Homemade Pizza Dough In Your KitchenAid Stand Mixer

A thin and crispy instant pizza dough recipe that has no yeast and no rising time. An easy and delicious no rise dough for super quick pizzas.

Instant Pizza Dough - No Rise No Yeast

cups* 00 flour

water ((240 milliliters))

olive oil ((20 milliliters))

tsp salt

Pre-heat the oven to the highest setting or at least 450F/230C and place clean baking trays/sheets inside.

Add the flour to a bowl. Make a small well in the middle and add the salt and warm water.

Mix together with a spoon for a few seconds, when the dough starts to come together add the olive oil.

Using your hands bring the dough together then tip it on to a lightly floured work surface. Knead for a few seconds to form a ball, the dough should be soft and smooth.

Divide the dough into two balls, roll out into large pizza bases until around 1/4 inch (1/2cm) thick.

Carefully transfer the pizza bases to the trays and top with sauce and desired toppings. Bake for 15 minutes or until the cheese is golden, bubbling and melted and the base is crispy.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1584811548/owitlnpegvsphbycjegk.mp4

A thin and crispy instant pizza dough recipe that has no yeast and requires zero rising time – oh yes that’s right. Make this super easy pizza dough in around 5 minutes for perfect pizzas in a hurry.

Instant Pizza Dough – No Rise No Yeast

This quick and easy pizza dough recipe is perfect for busy weeknight dinners and last-minute pizza cravings. Need a homemade pizza in a hurry? This recipe delivers!

Easy Pizza Dough Recipe

warm filtered water (110-115°F)

tsp honey

tsp active dry yeast (at room temperature)

Tbsp extra virgin olive oil (divided)

bread flour (plus 2-3 Tbsp more to dust

tsp fine sea salt

In a large mixing bowl, combine warm water (110˚-115˚F), honey, and yeast. Stir together and set aside for 10 minutes to activate the yeast. You should see it form a layer of foam at the top. This indicates your yeast is active.

Add 1 Tbsp olive oil, flour, and salt and stir together with a wooden spoon until the dough comes together. Transfer to a clean work surface and knead for 5 minutes or until the surface of the dough is smooth and springy. The dough should be slightly tacky and will get less sticky as you knead. If it is too sticky to knead, sprinkle on a little bit of flour at a time until you have a workable dough, but don&#39;t add too much flour.

Add the remaining 1 Tbsp olive oil to a large clean bowl and swirl to coat the bottom. Add the dough ball and turn to coat it in oil. Cover the bowl with plastic wrap and let rise at room temperature (72°F) for 1 1/2 hours, or until doubled in volume.

How to Make Pizza Dough:

About 30 minutes before baking, preheat your oven to 500°F with a pizza stone in the center of your oven, or use an inverted baking sheet.

To easily transfer the pizza dough, Line your work surface with a large sheet of parchment paper (about 15”x 15”). Roll the dough over your knuckles to start shaping it into a pizza crust then place it on a parchment-lined pizza peel and gently stretch it to a 14-inch diameter circle, keeping a thicker crust around the edges.*

Add your favorite sauce and toppings. Use a pizza peel or baking sheet to transfer your pizza with parchment paper to your hot pizza stone and bake for 10-13 minutes or until the crust is golden brown (timing can depend on oven temperature and thickness of your crust so keep an eye on it).

How to Make Pizza With the Dough:

https://www.youtube.com/watch?v=Tkbm-2nbS3c

In this video, learn how to make quick and easy pizza dough from scratch, perfect for homemade pizzas that are delicious and ready in no time!
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🖨 PRINT RECIPE HERE: https://natashaskitchen.com/easy-pizza-dough/
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:16 Making pizza dough
1:07 How to knead pizza dough
2:09 White pizza sauce
4:03 Rolling the pizza dough
4:28 Building pizza
5:28 How to bake pizza
6:33 Taste test

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Easy Pizza Dough Tutorial: From Scratch in Under 2 Hours

Sometimes you want a fresh, homemade pizza but just don't have hours to make it. That’s where our quick pizza dough recipe comes in: It’s a time-saving pizza dough solution that doesn’t sacrifice taste and quality. Flour, salt, water, yeast and one hour are all you need. If you’re just as time-pressed for inspiration, try a pizza Margherita or (if you’re feeling decadent), a burrata pizza. This is a fairly wet dough, so keep some dusting flour handy to keep it from sticking to your hands and surfaces. We don’t recommend using a rolling pin, which pushes a lot of air out, so hand-stretching your dough balls is key to getting that coveted elastic dough and oven spring.  


(570 grams) warm water (40-50c)

(720 grams) strong bread flour

½ tbsp salt

If using active dry yeast, whisk 750 grams of bread flour into a large bowl of lukewarm water. Once well mixed, add the yeast and whisk again. Leave in a warm place for about 5 minutes, or until the mixture is frothy. (For instant dry yeast and fresh yeast, simply add to flour and mix.)

If mixing by hand: In a large bowl, add half the remaining flour and the yeast mixture and mix well. Then add the salt and remaining flour. Dump the mixture onto a lightly-floured surface and knead for 8 to 10 minutes. Drizzle the bottom of the bowl with olive oil, place the dough back into the bowl and dash a bit more olive oil on top. If using a stand mixer: Dump the mixture into the bowl, turn on low and mix for 4 minutes, or until the dough is formed. Drizzle the bottom of a separate bowl with olive oil, place the dough into the bowl and add more olive oil on top.

Cover the bowl with a dishcloth and set in the sun or another warm place for 20 to 30 minutes, or until the dough has doubled in size — whichever comes first. 

Divide the bulk-proofed dough into five 250-gram or four 330-gram pieces. Ball up the dough, ensuring the tops of the balls are smooth. Brush each ball with olive oil or warm water, cover with a dishcloth and rest in a warm place for 15 to 20 minutes, or until doubled in size. Tip: Use your Ooni Pizza Bench Scraper to divide the bulk-proofed dough into balls. Always start with a perfectly rounded ball of dough, which will help keep the shape of the base during the stretching process. 

While the dough balls are resting, set up your toppings, then fire up your oven and let it preheat for 15 to 20 minutes until it reaches between 450 and 500 °C (850 and 950 °F). Use an infrared thermometer to quickly and accurately check the temperature of the baking stone.  

Place the dough ball on a lightly-floured surface, flour your hands and, working from the centre out, use your fingertips to press the dough into a small, flat disc. Continue pushing the dough outwards while spreading your fingers to enlarge the disc. Pick up the dough and, holding it gently along the edge, “steer” it in a circle, allowing gravity to pull it evenly downwards until it reaches the desired size.  Tip: Read our four top dough-stretching tips. 

When the dough is fully stretched, lightly flour your pizza peel and lay the dough base on top. If you see any small holes or tears, gently pinch them back together. Once you’re happy with your base, add your toppings.

Once the oven is hot, launch your pizza and cook it for 1 to 2 minutes, turning every 20 seconds to ensure an even bake. 

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Top Tags

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The most viewed quick pizza dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine