Armed with this simple, 1-hour pizza dough recipe, you possibly can have do-it-yourself pizza on even the busiest weeknights. All you want is a giant bowl with a lid, a sturdy wood spoon, and a few substances you in all probability have already got in your kitchen: instantaneous yeast, sugar, salt, flour, and olive oil. Combine it up, let it rise for at the least 45 minutes, and also you’re able to go!
That is an replace of the weeknight pizza dough recipe (tailored from the pizza dough in Cuisinart’s meals processor recipe booklet) that began all of it. It is the primary recipe I demo in each pizza making class I train, and it is the one I refer to each time somebody tells me they’re intimidated by the thought of creating pizza at house. Do you’ve got a giant bowl and a wood spoon? Then you possibly can grasp 1-hour pizza dough — I promise. (When you get the dangle of it and begin whipping up pizzas on the common, take into account investing $15 in a dough whisk, which makes fast work of blending the dough. *As an Amazon Affiliate, I earn from qualifying purchases.*)
So what are you ready for? I attempted to make the recipe under as simple to comply with as attainable. And I even made a video so you possibly can comply with alongside step-by-step.
As a result of this weeknight pizza dough rises for a lot much less time than my Sluggish-Rise and Neapolitan recipes, it makes a crust that is much less ethereal and a bit extra dense and bready. The flavour, nonetheless, just isn’t that a lot totally different. And, the truth is, the denser construction of this crust holds up higher to a lot of toppings. Give it a strive, and let me know what you suppose!
1-Hour Pizza Dough in Images
1-Hour Pizza Dough
Armed with this simple, 1-hour pizza dough recipe, you possibly can have do-it-yourself pizza on even the busiest of weeknights. All you want is a giant bowl with a lid, a sturdy wood spoon (or dough whisk, if you happen to’re fancy like that), and a few substances you in all probability have already got in your kitchen: instantaneous yeast, sugar, salt, flour, and olive oil. Combine it up, let it rise for at the least 45 minutes, and also you’re able to go!
Makes: 2 balls pizza dough
Price: $5.00
Components
- 3-⅓ cups bread flour or all-purpose flour dipped and leveled (490 grams)
- 1 packet instantaneous (rapid-rise) dry yeast (2-½ teaspoons)
- 1 teaspoon sugar
- 2 teaspoons wonderful sea salt
- 1-¼ cups heat water (280 grams)
- extra-virgin olive oil
Directions
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In a big bowl, mix the flour, yeast, salt, and sugar. Stir with a wood spoon or dough whisk till all the pieces is combined collectively.
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Pour within the heat water and stir with the wood spoon or dough whisk till a shaggy dough kinds and there’s solely slightly little bit of dry flour on the backside of the bowl.
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For those who’re carrying any rings in your fingers, take them off. Knead the dough within the bowl with each fingers till no extra dry flour stays within the backside of the bowl and the dough comes collectively right into a ball. Begin by poking the dough together with your fingertips and squishing it by way of your fists, after which, when the dry flour is integrated, maintain folding and urgent it down with the heel of your hand till the dough would not follow your fingers and stays collectively in a smooth-ish ball. (This entire course of ought to solely take a couple of minutes.)
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Seize a big bowl (ideally one which has a lid) and drizzle in some olive oil to coat the within. (Or, you might clear the bowl you made the dough in and use that.) Place the dough ball within the greased bowl, cowl tightly with the lid or plastic wrap, and put it in a heat place to rise for at the least 45 minutes or as much as 2 hours. (Within the winter when my kitchen is chilly, I let the dough rise on the ground or on a chair close to the radiator.)
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Examine your dough after 45 minutes. It ought to have overrated and grown by at the least 50 p.c to fill out the bowl; on a heat day, it’ll in all probability have doubled by now, and there might be little bubbles on the underside. You’ll be able to ball up the dough and use it now, or you possibly can let it rise for one more hour or so to get a barely airier dough.
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Mud a clear work floor frivolously with flour. Divide the dough into two equal items, and kind every bit right into a ball by stretching the perimeters beneath and grabbing the underside of the ball together with your fist. Place the dough balls in your floured work floor and canopy with an inverted bowl or a bit of plastic wrap. Let relaxation for 10 to fifteen minutes or till the balls puff up a bit. (For those who’re in a rush, you possibly can skip this additional resting time and roll out the dough balls proper after you kind them.)
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To stretch/roll out the dough: Seize one dough ball and place it on a frivolously floured floor. Set the opposite dough ball apart, nonetheless beneath the bowl so it will not dry out.
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Flatten the dough slightly together with your hand or a rolling pin. (This may assist maintain it whilst you stretch or roll it out.) Choose up the dough disk and tug gently on one aspect. If it provides simply, then you should not have any downside stretching it out: maintain turning and tugging gently on the perimeters, letting it dangle out of your forearm to let gravity do its work, and gently transferring your fist beneath from the middle to the perimeters till you’ve got a 12-inch spherical. If the flattened dough disk barely provides in any respect if you give it that first tug, you is likely to be higher off rolling it out as a substitute.
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Finito! High and bake the dough, then repeat the stretching or rolling course of with the second ball of dough and prime and bake that one, too. (Or, if you happen to’re solely making one ball of dough, you possibly can freeze the second ball in a zip-top bag or refrigerate it in an hermetic container for as much as 2 days (simply ensure you thaw it out and let it come to room temperature earlier than stretching).
Video
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