Super Quick Pizza Dough
photo by Chef MavRad
- Ready In:
1 pizza crust
- Mix yeast in warm water until dissolved.
- Stir in oil and flour until it forms a dough ball.
- Cover bowl with a kitchen towel, place on top of your stove while the oven is warming up.
- Let rise for 15 minutes.
- Spread on pizza pan, jelly roll pan or baking stone (I've used them all).
- Top with your favorite sauce, meats, veggies, herbs and/or cheeses!
Very good pizza dough! I was happy to find something fast as it was dinnertime by the time I decided to make pizza. I used 1/2 c whole wheat flour and the rest white. When dissolving the yeast into the water I added a tsp or so of sugar, and then into the dough I added 1 tsp garlic salt and 1/2 tsp oregano and it came out great. Thanks!
This recipe is great and just seems to get better each time we make it. Don't neglect the kneading time on the dough -- it really makes a difference. Knead it for a good 5 minutes to get a nice texture. We spread it out on a pizza pan and brush it with a mixture of olive oil and sauteed garlic, and use tomato-basil feta cheese, sliced tomatoes, pepperoni, and a sprinkle of ground rosemary on top. I don't think we'll ever eat from a pizza place again!
This is a great quick and easy recipe. I put everything in my mixer and I did knead it for a few minutes. I also let it rest a bit longer than 15 minutes while I prepared other things. I think salt is really important please use salt if you can. I also like to use honey or granulated sugar to bloom the yeast and for a bit of sweetness in the crust. I also think it tasted maybe a bit too yeasty when it was done so I might be using half the yeast next time, but that will cause less rising in the 15 mins in the recipe so we'll see. This crust recipe is a great medium for adding some flavor like italian seasoning, roasted garlic chunks, cheese, etc. I am keeping this recipe for sure to use when I need something quick. I also think this would work well with calzones. I used a baking stone at 500 degrees and stretched the dough about 1/4-1/2 inch thick and this was too thick for 500 degrees because my cheese was browning before the crust. I'm going thinner next time and I think it will work out nicely. If you want a thicker crust I think this recipe is also great for that because my thicker pizza tasted great even though it wasn't what I was looking for. Just keep your temp lower for thicker pizza so you don't burn your toppings before the crust gets done.