Description
This Quick Pizza Dough recipe is perfect for making homemade pizza in no time. With just a few basic ingredients and a short rise time, you can have fresh, tender dough ready to top with your favorite ingredients. Ideal for quick weeknight meals or impromptu pizza nights.
Ingredients
Scale
Yeast Mixture
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon sugar
- ¾ cup warm water (110°F/45°C)
Dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Activate the yeast: In a small bowl, mix the yeast, sugar, and warm water. Let it sit for 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Combine dry ingredients: In a large bowl, whisk together the all-purpose flour and salt. Create a well in the center to prepare for the wet ingredients.
- Mix dough: Pour the yeast mixture and olive oil into the well. Stir with a wooden spoon until the ingredients come together into a rough dough.
- Knead the dough: Turn the dough onto a floured surface and knead for 5 to 7 minutes until it becomes smooth and elastic, which develops the gluten structure.
- Rest the dough: Shape the dough into a ball, cover it with a towel, and let it rest for 5 minutes. This short rest allows the dough to relax and become easier to roll.
- Shape and use: Roll out the dough to your desired thickness immediately or store it in the refrigerator for later use. This dough can be topped with your favorite pizza toppings and baked.
Notes
- Use warm water at about 110°F (45°C) to properly activate the yeast without killing it.
- Kneading develops gluten, which gives the dough its structure and chewiness.
- The dough rests briefly to relax the gluten, making it easier to roll out.
- For a thicker crust, roll dough to a greater thickness; for thin crust, roll thinner.
- Refrigerating dough slows fermentation and can improve flavor if used later.
- If you want a faster rise, let the dough rest in a warm place for up to 30 minutes instead of 5 minutes.
