Armed with this simple, 1-hour pizza dough recipe, you may have home made pizza on even the busiest weeknights. All you want is a giant bowl with a lid, a sturdy picket spoon, and a few components you in all probability have already got in your kitchen: on the spot yeast, sugar, salt, flour, and olive oil. Combine it up, let it rise for not less than 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 educate, 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 may have a giant bowl and a picket spoon? Then you may grasp 1-hour pizza dough — I promise. (When you get the hold of it and begin whipping up pizzas on the common, think about 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 may 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, nevertheless, shouldn’t be that a lot completely different. And, in reality, the denser construction of this crust holds up higher to numerous toppings. Give it a strive, and let me know what you suppose!
1-Hour Pizza Dough in Photographs
1-Hour Pizza Dough
Armed with this simple, 1-hour pizza dough recipe, you may have home made pizza on even the busiest of weeknights. All you want is a giant bowl with a lid, a sturdy picket spoon (or dough whisk, in case you’re fancy like that), and a few components you in all probability have already got in your kitchen: on the spot yeast, sugar, salt, flour, and olive oil. Combine it up, let it rise for not less than 45 minutes, and also you’re able to go!
Makes: 2 balls pizza dough
- 3-⅓ cups bread flour or all-purpose flour dipped and leveled (490 grams)
- 1 packet on the spot (rapid-rise) dry yeast (2-½ teaspoons)
- 1 teaspoon sugar
- 2 teaspoons effective sea salt
- 1-¼ cups heat water (280 grams)
- extra-virgin olive oil
In a big bowl, mix the flour, yeast, salt, and sugar. Stir with a picket spoon or dough whisk till all the things is blended collectively.
Pour within the heat water and stir with the picket spoon or dough whisk till a shaggy dough kinds and there’s solely somewhat little bit of dry flour on the backside of the bowl.
For those who’re sporting any rings in your fingers, take them off. Knead the dough within the bowl with each arms 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 along with your fingertips and squishing it via your fists, after which, when the dry flour is integrated, preserve folding and urgent it down with the heel of your hand till the dough does not stick with your arms and stays collectively in a smooth-ish ball. (This entire course of ought to solely take a couple of minutes.)
Seize a big bowl (ideally one which has a lid) and drizzle in some olive oil to coat the within. (Or, you would 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 not less than 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.)
Verify your dough after 45 minutes. It ought to have overrated and grown by not less than 50 % to fill out the bowl; on a heat day, it’ll in all probability have doubled by now, and there shall be little bubbles on the underside. You’ll be able to ball up the dough and use it now, or you may let it rise for an additional hour or so to get a barely airier dough.
Mud a clear work floor evenly with flour. Divide the dough into two equal items, and kind every bit right into a ball by stretching the sides beneath and grabbing the underside of the ball along 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 may skip this further resting time and roll out the dough balls proper after you kind them.)
To stretch/roll out the dough: Seize one dough ball and place it on a evenly floured floor. Set the opposite dough ball apart, nonetheless below the bowl so it will not dry out.
Flatten the dough somewhat along with your hand or a rolling pin. (This may assist preserve it whilst you stretch or roll it out.) Decide up the dough disk and tug gently on one aspect. If it provides simply, then you shouldn’t have any drawback stretching it out: preserve turning and tugging gently on the sides, letting it hold out of your forearm to let gravity do its work, and gently transferring your fist beneath from the middle to the sides till you may have a 12-inch spherical. If the flattened dough disk barely provides in any respect while you give it that first tug, you could be higher off rolling it out as an alternative.
Finito! Prime 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, in case you’re solely making one ball of dough, you may 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).