Besimple pizza doughIt's perfect for busy weeknights or whenever you're in the mood for pizza. Sometimes we just want a hot, fresh homemade pizza on the table in no time, and this recipe delivers!
We're definitely passionate about pizza, and nothing beats a pizza (or pizza).Calzone) from homemade pizza dough. Watch the video tutorial below to learn how to make pizza dough quickly and easily - the perfect base for all your favorite pizza toppings.
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EASY Homemade Pizza Dough
You asked for a quick and familiar pizza dough recipe, so we delivered (no pun intended). This quick pizza dough recipe is super easy to make and bakes hot and fresh with soft, fluffy crusts in a fraction of the time.
our originalNeapolitan pizza doughrequires slow, cold fermentation. This is great if you have time! In the meantime, this recipe is ready quickly, so that you can have homemade pizza on the table in a maximum of two hours.
Quick video about pizza dough
Watch Natasha prepare this quick and easy homemade pizza dough. Learn how to prepare a perfectly bubbly golden crust that can be topped with pizza sauce in addition to your favorite toppings.
Ingredients
This recipe makes enough dough for a large 14 inch diameter pizza dough. Below is a brief overview of what you need. See the recipe card for full recipe values.
- Warm water-We recommend using filtered water, heated to 110-115°F. Make sure the water isn't too hot as it can kill the yeast.
- Mel–Sugar is the key to making dough. You can replace honey with the same amount of granulated sugar.
- oil– Extra virgin olive oil gives the dough fullness and ensures that it bakes nice and crispy. Brushing the bowl with oil will also cover the crust and keep it from getting soggy with the sauce.
- Yeast–We use active dry yeast. You can also use the same amount of rapid or instant yeast and follow the recipe as directed. Note that the high-speed yeast rises and ferments a little faster. If your yeast is refrigerated, bring it to room temperature before beginning.
- Flour– Bread flour has a higher protein content and provides a better texture to the pizza crust.
- Sal- Don't forget the salt - it's the key to a delicious pizza dough.
Sugar: The secret ingredient in pizza dough
Sugar (or honey) is important in fast-rising pizza doughs because it helps activate the yeast and also breaks down the gluten, making the dough fluffy and pliable. This makes it easy to stretch pizza dough in the oven for those crispy, bubbly edges we know and love.
As the pizza dough bakes, it also goes through what is known as the Maillard reaction: the sugar reacts with the proteins in the dough, creating a delicious, beautifully browned crust.
How to make easy pizza dough
- Activate the yeast– Mix warm water and honey in a large bowl. Sprinkle with yeast and stir. Let the mixture sit for 10 minutes or until it starts to foam on top.
- Add oil, flour and saltPour into the bowl with the yeast mixture, scooping up the batter with a wooden spoon.
- view–Roll out the dough and knead for 5 minutes. If it's too sticky, dust it with flour. However, keep in mind that it will be a little sticky at first, but will become less sticky as you knead it. Continue until the dough is smooth and springs back when gently pressed with your finger.
- Relax- Drizzle a new bowl with olive oil, place the ball of dough on the bottom of the bowl and turn to coat. Cover bowl and let dough rise on work surface for 1 1/2 hours, until doubled in volume. It's time to turn your homemade dough into the pizza of your dreams!
Pro tip:If the yeast doesn't foam after 10 minutes, it could be because the water was too hot or the yeast you used has expired. You will have to discard the mixture and try again with fresh yeast.
frequently asked questions
Can I speed up the rise time?
If you put the dough in a warm place, e.g. B. in a 100 °F oven, it can rise faster. However, the consistency of the crust will improve slightly as it rises more slowly. Make sure it's not too hot or it will kill the yeast.
Which flour is best for pizza?
Bread flour is our top choice for this quick pizza dough recipe, as the higher protein content in bread flour results in a tougher crust with better hole structure. You can substitute wheat flour if you have it on hand.
Can I prepare individual pizzas?
Yes. To make two smaller pizza doughs, divide the dough into two portions and taste them in separate bowls.
Why isn't my pizza dough rising?
Make sure your yeast forms a frothy layer during fermentation, which indicates your yeast is active and not expired. Also make sure your water is hot, between 110˚F and 115˚F at a timeInstant read thermometer. If the water is too hot, it can spoil the yeast.
How to make pizza at home
About 30 minutes before you're ready to bake your pizza, preheat your oven and pizza stone to 500°F (an oven thermometer comes in handy here). We recommend using aPizzastein, but you can also place an inverted baking sheet in the middle of the oven.
- Massa models- Gently roll the dough over your knuckles to shape. Then put the dough in a mold lined with baking paper.pizza peelExpand and shape the dough into a 14 inch diameter circle. Leave a thicker crust around the edges.
- Add Covers- Top your pizza with your choice of sauce and toppings (see below for some of our favorite variations).
- roast meat– Finally transfer the pizza to the hot pizza stone with the pizza peel. Bake at 500°F for 10-13 minutes or until crust is puffed and golden brown.
Pizza toppings and variations
As a rule of thumb, for a 12- to 14-inch pizza, we'll use half a red recipe.pizza sauceorwhite pizza sauceand about 12 ounces grated mozzarella cheese.
- Margherita– Use whole crushed tomatoes for the sauce and top with fresh mozzarella and fresh basil.
- Peppers– Place 10-14 thin pepperoni slices on the grated mozzarella.
- hawaiisch– with Canadian bacon and pineapple pieces.
- Chicken Pizza– with sautéed chicken pieces, mushrooms, tomatoes, basil
Pro tip:Be careful not to overload your pizza with toppings or it will take longer to bake.
Advance payment
This pizza dough keeps well. How to store your homemade pizza dough:
- Cool:Place the dough in an oiled bowl, cover and refrigerate for up to 3 days. Remove the dough and let it come to room temperature for 30 minutes before making the pizzas.
- Freeze:You can keep this homemade pizza dough frozen for up to 3 months and thaw in the fridge overnight. Have a look at our tutorialHow to freeze pizza dough.
- Reheat the remaining pizza: You can reheat a slice of pizza in the oven or toaster at 180°C for 5-8 minutes, or until the cheese has melted. An air fryer is even faster at 350°F for 3-4 minutes. You can also microwave it for 30 seconds, but the crust will be rather mushy.
This quick and easy pizza dough is sure to become a must-have for relaxed pizza nights. What are YOUR favorite pizza toppings? Let me know in the comments!
Matching pizzas: delicious side dishes and appetizers
Now that you're a regular at enjoying homemade pizza, here are some easy side dishes to serve up on pizza night.
- sauces-Who doesn't love a side of gravy with their slice of pizza? Attempthomemade ranch, our easyMarinara-Sauce, orPesto.
- Salat– Serve with a classicCaesar Salat, orPresidential Candidate.
- Appetizers–garlic breadorBruschettaThey are great appetizers for a pizza party.
- beverages– Refresh it with mineral water orIcetea.
- Pages -meatballsCombine it well with pizza and add protein to the meal.
Press
Easy pizza dough recipe
5von11wishes
construction time: 20 Protocol
Time to cook: 10 Protocol
Rest time: 1 Hour 30 Protocol
Total time: 2 Std.
This quick and easy pizza dough recipe is perfect for busy weeknight dinners and last-minute pizza cravings. Need a homemade pizza quickly? This recipe delivers!
Author: Natasha Kravchuk
Course:Dinner, main course
Kitchen:American
Keyword:Easy pizza dough, quick pizza dough
Skill Level:Simply
Manufacturing costs:2 bis 4 US-Dollar
Calories: 295
Servings: 4 Servings, makes 1 14-inch pizza dough
Ingredients
- 3/4Taxeswarm filtered water,110-115°F
- 1teaspoonMel
- 1teaspoondry yeast,at room temperature
- 2soup spoonExtra virgin olive oil,Divided
- 2BagsBrotmehl,2-3 more tbsp for sprinkling or as needed
- 1teaspoonfine sea salt
american costume–Metric
instructions
How to prepare pizza dough:
In a large bowl, combine warm water (110-115°F), honey, and yeast. Mix and leave for 10 minutes to activate the yeast. You should see a layer of foam forming on top. This indicates that your yeast is active.
Add 1 tablespoon olive oil, flour and salt and mix with a wooden spoon until smooth. Turn out onto a clean work surface and knead for 5 minutes or until the surface of the dough is smooth and elastic. The dough should be slightly sticky and will become less sticky as you knead it. If the dough is too sticky to knead, gradually sprinkle in some flour until you have a smooth dough, but don't add too much flour.
In a large, clean bowl, add the remaining 1 tablespoon olive oil and toss to coat the bottom. Add the ball of dough and turn to coat with oil. Cover the bowl with plastic wrap and let rise at room temperature (22°C) for 1 1/2 hours or until doubled in size.
How to bake pizza with the dough:
Preheat the oven to 500°F about 30 minutes before baking with aPizzasteinin the center of the oven or use an inverted baking sheet.
To transfer pizza dough easily, line your work surface with a large sheet of parchment paper (about 15" x 15"). Roll the dough over your knuckles to shape into a pizza crust. Place on a parchment-lined pizza peel and gently roll out into a 14-inch diameter circle. A thicker crust is retained at the edges.*
Add your favorite sauce and toppings. use onepizza peelor baking sheet to place your parchment-lined pizza on the hot pizza stone and bake for 10-13 minutes or until crust is golden brown (time may vary depending on oven temperature and crust thickness, so keep an eye on it).
recipe notes
*Before baking your pizza, trim the parchment around the pizza dough to a 1-inch margin to avoid burning in the oven.
Nutritional Information
Easy pizza dough recipe
amount per serving
calories295Calories from fat 72
% Daily Value*
Gordo8 g12 %
1 g saturated fat6 %
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium585 mg25 %
Potassium71 mg2 %
carbohydrates47g16 %
Phases 2g8 %
sugar 2g2 %
protein8 g16 %
Vitamin A1 user interface0%
Vitamin C0,01 mg0%
calcium11 mg1 %
Ferro1 mg6 %
*Percent Daily Values are based on a 2000 calorie diet.
Disclosure of nutritional values
Natasha Kravchuk
Welcome to my kitchen! I'm Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and only share our best, family approved and tested recipes with YOU. Thanks for showing up! We are very happy that you are here.
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