Easy Fast Pizza Dough Recipe: Quick Homemade Perfection in 60 Minutes
Easy Fast Pizza Dough Recipe: Quick Homemade Perfection in 60 Minutes
Craving pizza night but tired of expensive delivery? This easy fast pizza dough recipe delivers restaurant-quality results in just about an hour total time. With a perfect 70% hydration level, you’ll achieve that crispy yet chewy crust that pizza dreams are made of – no fancy equipment or advanced baking skills required!
Many beginner bakers hesitate to make pizza dough from scratch, fearing complicated techniques or long rising times. But this recipe simplifies the process into manageable steps that anyone can master. The secret lies in the precise ratio of ingredients and a warm proofing method that accelerates the yeast activation.
Why This Recipe Works
This quick pizza dough achieves the perfect balance of convenience and quality through several key techniques:
- 70% hydration ratio creates ideal texture – crispy exterior with tender crumb
- Instant yeast eliminates lengthy proofing times
- Warm water activation speeds up the rising process
- Simple kneading technique develops gluten without requiring special tools
- Versatile base works for thin crust, thick crust, or anything in between
Ingredients for Perfect Pizza Dough
Yields: 2 medium pizzas (12-inch each)
Prep time: 15 minutes
Rise time: 45 minutes
Bake time: 12-15 minutes
- 3 cups all-purpose flour (375g)
- 1 packet instant yeast (2¼ teaspoons)
- 1 teaspoon salt
- 1 tablespoon sugar or honey
- 1 cup warm water (110°F/45°C)
- 2 tablespoons olive oil
- Cornmeal or semolina flour for dusting (optional)
Step-by-Step Instructions
Step 1: Activate the Yeast
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy. The water should be warm but not hot – about the temperature of bathwater. Too hot will kill the yeast, too cold will slow activation.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour and salt. Create a well in the center for the wet ingredients. This ensures even distribution and prevents clumping.
Step 3: Combine and Knead
Pour the foamy yeast mixture and olive oil into the flour well. Mix with a wooden spoon until a shaggy dough forms. Turn onto a floured surface and knead for 5-8 minutes until smooth and elastic. The dough should spring back when poked gently.
Step 4: First Rise
Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth and place in a warm spot. Let rise for 30-45 minutes until doubled in size. For faster rising, place in an oven with the light on or near a warm stove.
Step 5: Shape and Second Rise
Punch down the dough and divide into two portions. On a floured surface, gently stretch each portion into a 12-inch circle. Place on a pizza pan dusted with cornmeal. Let rest 10-15 minutes while you preheat the oven to 475°F (245°C).
Step 6: Bake to Perfection
Add your favorite toppings and bake for 12-15 minutes until crust is golden and cheese is bubbly. For extra crispiness, bake directly on a pizza stone preheated in the oven.
Expert Tips for Perfect Results
Temperature Matters
The key to quick-rising dough is maintaining consistent warmth. If your kitchen is cool, create a warm proofing environment by placing the bowl in the microwave with a cup of hot water or in the oven with just the light on.
Hydration Flexibility
70% hydration creates the ideal texture, but you can adjust slightly based on your flour. If the dough feels too sticky, add 1-2 tablespoons more flour. If too dry, add water 1 tablespoon at a time.
Kneading Technique
Don’t over-knead! Stop when the dough becomes smooth and passes the windowpane test (stretch a small piece thin enough to see light through without tearing). Over-kneading develops too much gluten, making the crust tough.
Storage and Freezing
This dough freezes beautifully. After the first rise, wrap tightly in plastic and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
Frequently Asked Questions
Can I use whole wheat flour?
Yes! Substitute up to half the all-purpose flour with whole wheat. The texture will be slightly denser but equally delicious.
Why is my dough not rising?
Check your yeast expiration date and water temperature. Yeast dies at temperatures above 130°F and activates slowly below 95°F.
Can I make this dough ahead?
Absolutely! Prepare the dough through the first rise, then refrigerate for up to 24 hours. This actually develops more flavor.
What’s the best flour for pizza dough?
All-purpose works great, but bread flour creates a chewier crust. For authentic Neapolitan style, use Tipo 00 flour.
Now you’re ready to create pizza night magic anytime! This easy fast pizza dough recipe will become your go-to for impromptu gatherings, family dinners, or when that pizza craving strikes. The satisfaction of homemade beats delivery every time.
Easy Fast Pizza Dough Recipe: Quick Homemade Perfection in 60 Minutes
Ingredients
Method
- Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour and salt. Create a well in the center for the wet ingredients.
- Combine and knead: Pour the foamy yeast mixture and olive oil into the flour well. Mix with a wooden spoon until a shaggy dough forms, then knead for 5-8 minutes until smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth and let rise for 30-45 minutes until doubled in size.
- Shape and second rise: Punch down the dough and divide into two portions. Gently stretch each portion into a 12-inch circle and let rest 10-15 minutes while preheating oven to 475°F (245°C).
- Bake to perfection: Add toppings and bake for 12-15 minutes until crust is golden and cheese is bubbly.
