If you're short on time but still want to make a pizza dough recipe quickly, you've come to the right place! In fact, we are now showing you step by step how to make a quick pizza dough recipe that will be ready in minutes!
You will see that preparing a good homemade pizza is not as difficult as you might think. And best of all: you can prepare homemade pizza in no time at all. You'll be a hit with our quick and easy pizza dough recipe!
Authentic Italian pizza dough recipeIt requires long and meticulous work, both in terms of kneading and the very long rising times. If you're not in a hurry, it's definitely worth it!
Unfortunately, time is often not on our side and so we refrain from baking pizza at home.
However, we want to show you that it is possible and easy to eat good homemade pizza without long rising times.
Instant yeast pizza dough is super easy to make. After kneading, distribute in the mold with your fingertips, season and put in the oven. That's all!
You can decide whether you want to bake in a round or rectangular pizza pan or make smaller pizzas, which are great for children.
As for the fillings, choose what you prefer. We chose the most classic topping: tomato and mozzarella.
Try making this quick pizza dough recipe! You will rejoice in the great success with family and friends!
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Quick recipe for pizza dough
- construction time:10 mins
- Time to cook:20 minutes
- Servings:2 – 4
Portions for one person40 cm (16 inch) diameter round casserole dishor onerectangular pan approx. 30 x 45 cm (12 x 18 inches)
- 500 g (1.1 lb - 3 1/2 cups) "00" flour with at least 12% protein. We recommendFLOUR OF PIZZA Mulino Caputo – TYPE “00”
- 15 g (0.53 oz - about 1 1/2 tablespoons) instant dry yeast We recommendPaneangeli InstanthefeorWhole Foods Market Backpulveror make your own instant yeast (read the last paragraph!)
- 12 g (2 teaspoons) fine salt
- 45 g (3 tablespoons)Extra virgin olive oil
- 250 ml (1 cup) of itwarm water
- 200 g (7 ounces) of ittomato puree. Check out our homemade productstomato pureerevenue
- 400 g (14 ounces) of itfresh mozzarella
Step 1)– To prepare a quick pizza with instant yeast, first put the flour with the yeast in a bowl. Sift the two powders together so the yeast mixes evenly with the flour.
Step 2)– Gradually add the water. Mash the ingredients with a fork. When the dough starts to thicken, add the salt. Knead by hand for a few more minutes.
Level 3)– It is not necessary to put the dough on a baking board. It is best to finish kneading in the bowl.
The dough should be soft and not sticky. However, if it sticks to your hands, add a tablespoon of flour.
After you get a fairly firm dough, let it rest in the bowl at room temperature for 5 minutes.
step 4)– Meanwhile, grease a casserole dish with two tablespoons of extra virgin olive oil. Spread well over the entire surface of the pan and place the pizza dough on top.
step 5)– Now put the dough in the mold and open it carefully by pressing with your fingers so that it covers the entire surface.
Your pizza dough is now rolled out, ready for topping and baking.
How to bake instant pizza
step 6)– Now season the pizza with the tomato passata. Using a spoon, spread the tomato over the top of the pizza. Add a drizzle of extra virgin olive oil and a pinch of fine salt.
Be careful to leave a space without spices that you want to form the pizza dough. The "Cornicione" prevents the tomato from spilling out of the pizza while baking.
step 7)– Bake in a preheated oven at 230 °C (446 °F) for 10/12 minutes WITHOUT MOZSARELA. Place the pizza pan on the bottom of the oven.
Then remove from the oven, add the sliced mozzarella and bake again for about 10/12 minutes.
WARNING: This step is very important. If you put in the mozzarella in time, there is a risk that it will burn. The mozzarella should stay in the oven just long enough to melt.
step 8)- The quick homemade pizza is ready! Add some basil leaves and serve!
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The quick recipe for pizza dough with instant dry yeast gives a great result, but we recommend eating it fresh, still warm and crunchy.
If there is any left, it can be stored in the fridge, covered with plastic wrap, for a day. We do not recommend freezing.
The best flour for a quick pizza dough recipe
There are many types of flour on the market. However, we can say that the most commonly used flour for making pizza dough is “00” type wheat flour with medium to high strength or protein content of 11-12% and higher.
Of course, choosing a good grinder is crucial to producing a quality product.
The most famous flour brands in Italy are certainly La Caputo (Antimo Caputo Pizzeria 00 Mehl) ethe 5 seasons. There are many types of flour available for pizza. These flours differ from each other in terms of their strength and other technical properties.
For more information on types of flour and how to use them, see “Which flour is best for homemade pizza dough?”
how to season pizza
As far as coverage goes, rejoice. We recommend the more classic variant with tomato and mozzarella.
Mozzarella is high in whey and can water down the pizza. We therefore recommend putting the mozzarella slices in a sieve before placing them on the pizza to remove as much of the liquid part as possible.
You can decorate and season the pizza with fresh basil leaves or dried oregano. These are the classic flavors for traditional pizza.
However, you can choose the toppings according to your preference.
Depending on the season and taste, you can add cured meats or grilled vegetables.
A popular topping is mushrooms and ham or artichokes in olive oil and olives, but these are just examples.
It's important to remember not to use ingredients that don't need to be cooked at the beginning of the cooking process.
For example, if you use raw mushrooms, you can put them on the pizza along with tomatoes.
However, if you are using grilled and previously cooked vegetables or vegetables in oil, re-cooking is not necessary.
Ham or other sausage products should also not be cooked, otherwise they will become dry and salty.
Add them a minute before the pizza cooks, or even better, before you take it out of the oven.
Instant yeast vs. activated yeast (natural)
The special feature of instant yeast, as the name suggests, is that it does not need the long fermentation phase that natural yeast requires.
This eliminates the need to wait hours for the dough to "rest" under the damp tea towel.
But how is that possible? Simple, not quite yeast! Natural yeasts are living organisms, more specifically a group of specific fungi. In this large family there are some who are very useful in cooking. In fact, eating sugar in pasta creates carbon dioxide, which causes the pasta to "swell."
As you can imagine, the secret lies in the gas production. Well, instant yeast does that, but it's not based on live yeast, it's based on chemicals.
Specifically, they are alkaline and acidic substances that come into contact in the presence of liquids. After exposure to heat, they release the gases necessary for the “growth” of the dough directly into the oven.
But don't worry, these are not harmful substances for the body!
Instant yeast is just as safe as regular yeast. According to some, as a result, the taste of the resulting preparation is lost. The pleasant note of yeast is lost, especially in savory recipes. Additionally, others argue that pizza dough made with instant yeast is less digestible.
Still, given today's hustle and bustle, this product proves to be a boon, especially if you don't want to miss out on a delicious homemade quick pizza dough recipe!
How to make instant dry yeast at home
Don't worry if you run out of instant yeast or can't find it in stores. We'll show you how to make instant yeast at home quickly and easily.
As previously mentioned, instant yeast consists of two main ingredients: baking soda and an acidic component.
In general, baking powder alone is enough to make the dough rise. However, adding an acidic substance such as lemon juice will allow for better fermentation.
In fact, when mixing baking soda with acidic substances, carbon dioxide and water are released. This “chemical” reaction causes the pizza dough to rise.
However, not all lemons contain the same amount of citric acid. Therefore, it is difficult to give exact dosages for preparing instant yeast at home and not always get the same result.
Therefore, the best solution is to use off-the-shelf products.Citric Acid for Food.
Ingredients and amounts for about 100g (3/4 cup) of homemade instant yeast
- 35 g (2 tablespoons and 1 teaspoon) of itBicarbonate
- 30 g (2 tablespoons) of itcitric acidfor food use
- 35 g (3 tablespoons) of itcornstarch
MONITORING: Cornstarch is an inert substance, it has no effect on fermentation. Its presence in instant yeast is important for absorbing moisture, making the dough shelf stable, and preventing an acid-base reaction before baking.
After carefully weighing each ingredient, mix them all together. Sieve the mixture and put it in a bowlGlass jar with screw cap. Home yeast is ready and can be stored for 4-6 months in a dark room away from heat sources.
Rules of Use
As in most recipes, you should add instant yeast to the sifted flour. Then follow the steps outlined in the recipe above. For best results, we recommend using 25g (about 2 1/2 tablespoons) instant homemade yeast per 500g (1.1 lb - 3 1/2 cups) of flour.