Quick Pizza Dough

Pâte à Pizza rapide

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Sometimes you want a fresh, homemade pizza, but just don't have hours to make it. That’s where our quick pizza dough recipe comes in: It’s a time-saving pizza dough solution that doesn’t sacrifice taste and quality. Flour, salt, water, yeast and one hour are all you need. If you’re just as time-pressed for inspiration, try a pizza Margherita or (if you’re feeling decadent), a burrata pizza.

This is a fairly wet dough, so have some dusting flour handy to keep it from sticking to your hands and surfaces. We don’t recommend using a rolling pin, which pushes a lot of air out, so hand-stretching your dough balls is key to getting that coveted elastic dough and oven spring.


Difficulty: Easy

Yield: Five 250-gram dough balls for 12-inch (30-centimetre pizzas) or four 320-gram dough balls for 16-inch (40-centimetre pizzas)

Prep Time: 60 minutes


Cook Time:1 to 2 minutes


Ingredients

  • 480 grams lukewarm water
  • 750 grams bread flour
  • 15 grams active dried yeast / 10 grams instant dried yeast / 30 grams fresh yeast
  • 18 grams fine sea salt
  • 20 grams extra-virgin olive oil
  • 100 grams semolina or rice flour, for dusting

  1. If using active dry yeast, whisk 3 heaped tablespoons of bread flour into a large bowl of lukewarm water. Once well mixed, add the yeast and whisk again. Leave in a warm place for about 5 minutes, or until the mixture is frothy. (For instant dry yeast and fresh yeast, simply add to flour and mix.)

  2. If mixing by hand: In a large bowl, add half the remaining flour and the yeast mixture and mix well. Then add the salt and remaining flour. Dump the mixture onto a lightly floured surface and knead for 8 to 10 minutes. Drizzle the bottom of the bowl with olive oil, place the dough back into the bowl and dash a bit more olive oil on top.

    If using a stand mixer: Dump the mixture into the bowl, turn on low and mix for 4 minutes, or until the dough is formed. Drizzle the bottom of a separate bowl with olive oil, place the dough into the bowl and add more olive oil on top.

  3. Cover the bowl with a dishcloth and set in the sun or another warm place for 20 to 30 minutes, or until the dough has doubled in size — whichever comes first.

  4. Divide the bulk-proofed dough into five 250-gram or four 330-gram pieces. Ball up the dough, ensuring the tops of the balls are smooth. Brush each ball with olive oil or warm water, cover with a dishcloth and rest in a warm place for 15 to 20 minutes, or until doubled in size.


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  5. While the dough balls are resting, set up your toppings, then fire up your oven and let it preheat for 15 to 20 minutes until it reaches between 450 and 500 °C (850 and 950 °F). Use an infrared thermometer to quickly and accurately check the temperature of the baking stone.

  6. Place the dough ball on a lightly floured surface, flour your hands and, working from the centre out, use your fingertips to press the dough into a small, flat disc. Continue pushing the dough outwards while spreading your fingers to enlarge the disc. Pick up the dough and, holding it gently along the edge, “steer” it in a circle, allowing gravity to pull it evenly downwards until it reaches the desired size.


  7. When the dough is fully stretched, lightly flour your pizza peel and lay the dough base on top. If you see any small holes or tears, gently pinch them back together. Once you’re happy with your base, add the toppings.

  8. Once the oven is hot, launch your pizza and cook it for 1 to 2 minutes, turning every 20 seconds to ensure an even bake.

  9. Slice, serve and enjoy!