Quick Pizza Dough Recipe

A margherita pizza on a wooden cutting board using a quick one-hour dough.

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Quick Pizza Dough Recipe

This quick pizza dough recipe is ready in one hour and makes 2 pizza doughs. Perfect for the home or outdoor pizza oven.

Prep Time1

Course: Appetizer, Pizza

Cuisine: American, Pizza

Servings: doughs

Author: Mary Cressler

Cost: $10.00

Equipment

Ingredients

Pizza Dough Ingredients

250 grams flour We recommend bread flour, alternatively you can use all purpose.
175 grams warm water The water should be between 100 and 105 degrees Fahrenheit.
8 grams kosher salt
1 pack instant yeast Do not use active dry yeast, use instant.
1 tablespoon extra virgin olive oil
12 grams cane sugar

Pizza Ingredients

1 pizza dough This recipe yields two.
⅓ cup pizza sauce Don't overload with sauce, just a coating and level with the back of a spoon.
3 ounces fresh mozzarella cheese Hand shred and place on the pizza.
6 leaves basil We add the basil on the pizza after it has cooked.

Instructions

Making Pizza Dough

Combine Ingredients: In a large bowl add warm water and olive oil. Then pour in the yeast. Gently whisk to combine and allow to sit for 5 minutes. Then add the remaining dry ingredients and with your hands stir until all the ingredients are combined and in a rough dough ball.
Knead Dough: Dust a large cutting board with flour. Place the dough ball on cutting board and then flour the dough. Using the palms of your hands press the dough, stretch and reform it into a ball. Dust with more flour if it’s too wet. Once you have kneaded the dough for 5 minutes, the dough should have come together and look smooth around the edges. Then Form into a round and place back into the bowl. Cover the bowl with plastic wrap and then place in the oven with the light on to proof.
Rise: For the next hour let the dough rise in the oven with the light on. It will double in size. After one hour, dust a large cutting board. Remove the bowl from the oven and the bowl. We like to wet one of our hands so it can cleanly remove the dough ball without causing it to break.
Place the dough ball on the floured cutting board. Using a bench scraper or knife cut the dough in half. Gently cup your hands and form into a ball and you are now ready to use the dough to make a pizza.

Make Pizza

Form Round: Dust the dough with flour. Using your fingers, press the dough from the center outwards to keep the crust edges. Then lift the dough and turn it like a steering wheel to continue to stretch it. Finally, use your knuckles to finish stretching it out to 11 to 12 inches. Then lay out the pizza round on your cutting board.
Add Toppings: Start with sauce, add cheese, and then toppings. Dust your pizza peel with cornmeal flour and quickly slide the peel under the dough. Reform the pizza as needed or the toppings and then add to your oven.
Bake: Preheat your oven to 500 degrees Fahrenheit. You want a pizza stone placed on the center rack. Allow it to preheat as the oven warms. Place pizza on the stone and then back for 7 minutes. Rotate the pizza 180 degrees and then allow it to finish an additional 5 minutes. Remove from oven and add any additional toppings like finish salt and olive oil.

Notes

Key Tools:

We strongly recommend using a digital scale to weigh the ingredients.

Pizza Making:

Have a small bowl of semolina flour available to dust your pizza peel with for easy sliding on and off.

Outdoor Pizza Oven Modification: Preheat your pizza oven so the pizza stone is at 650 – 700 degrees Fahrenheit. Place pizza on the stone and don’t walk away. Using a pizza turning peel, rotate the pizza every 10 – 15 seconds to evenly cook the edges. After 90 seconds to 2 minutes the pizza should be evenly cooked. You may have rotated it at least two times.

Finishing Flavor Ideas: Add a drizzle of fresh olive oil or finishing salt for a little more flavor.

Nutrition