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Quick Pizza Dough Recipe

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Quick pizza dough makes a crisp-edged, soft, and chewy homemade pizza crust without a long rise. With basic pantry ingredients and a short resting time, it is ready for your favorite sauce, cheese, and toppings in about 30–40 minutes.

Ingredients

  • 2 1/4 teaspoons instant or active dry yeast
  • 1 teaspoon granulated sugar
  • 3/4 cup warm water
  • 2 tablespoons olive oil
  • 2 cups all-purpose flour, plus more as needed
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder, optional
  • 1/2 teaspoon Italian seasoning, optional
  • Extra olive oil for the bowl and crust

Instructions

  1. Combine the warm water, sugar, and yeast in a large mixing bowl. If using active dry yeast, let it stand for about 5 minutes, until foamy.
  2. Add the olive oil, flour, salt, and optional garlic powder or Italian seasoning.
  3. Stir until a shaggy dough forms. If the dough is extremely sticky, add additional flour about 1 tablespoon at a time.
  4. Transfer the dough to a lightly floured surface and knead for 4–5 minutes, until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, cover, and let it rest in a warm place for 10–15 minutes.
  6. While the dough rests, preheat the oven to 475°F (245°C). If using a pizza stone or steel, place it in the oven while it preheats.
  7. Transfer the rested dough to a lightly floured surface and gently shape it into a ball.
  8. Roll or stretch the dough into approximately a 12-inch pizza crust, leaving the edges slightly thicker if desired.
  9. Transfer the shaped dough to a pizza pan or parchment-lined baking sheet.
  10. Spread a thin layer of pizza sauce over the dough and add cheese and your preferred toppings.
  11. Bake for 10–14 minutes, until the crust is golden brown and the cheese is melted and bubbling.
  12. Remove the pizza from the oven and let it rest for a few minutes before slicing and serving.

Notes

  • A slightly tacky dough is normal. Add extra flour only 1 tablespoon at a time if the dough is excessively sticky.
  • For thin-crust pizza, roll the dough into a larger, thinner circle, use relatively light toppings, and bake until the bottom and edges are crisp.
  • For garlic herb pizza dough, add garlic powder, oregano, basil, or Italian seasoning to the flour and brush the crust with garlic-infused olive oil.
  • For whole wheat pizza dough, replace about half of the all-purpose flour with whole wheat flour and add a little extra warm water if needed.
  • For Parmesan pizza crust, add a few tablespoons of finely grated Parmesan to the dough or sprinkle it around the outer crust before baking.
  • For mini pizzas, divide the dough into 4–6 portions and shape each portion into an individual crust.
  • Prepared dough can be covered and refrigerated for up to 2 days. Let it sit at room temperature for 20–30 minutes before shaping.
  • To freeze, lightly coat the dough with olive oil and store it in a freezer-safe bag or airtight container for up to 3 months. Thaw overnight in the refrigerator before using.
  • Store leftover baked pizza in an airtight container in the refrigerator for 3–4 days.
  • Reheat leftover pizza at 375°F (190°C) for 5–8 minutes or in a hot skillet until the crust is crisp.

Nutrition

Find it online: https://thefamilycooking.com/quick-pizza-dough-recipe/