Description
This Quick Pizza Dough recipe offers a simple and fast way to make fresh homemade pizza crust from scratch. Using active dry yeast and a short rising time, this dough is perfect when you’re short on time but want delicious, chewy homemade pizza. Ready in just 10 minutes of active prep, this versatile dough can be used immediately or stored for later use.
Ingredients
Scale
Yeast Mixture
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon sugar
- ¾ cup warm water (110°F/45°C)
Dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Activate the yeast: In a small bowl, combine the active dry yeast, sugar, and warm water. Stir gently and let the mixture sit for 5 minutes until it becomes frothy, indicating the yeast is active.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
- Combine wet and dry ingredients: Make a well in the center of the flour mixture, then pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Knead the dough: Transfer the dough onto a floured surface and knead for 5-7 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- Rest the dough: Shape the dough into a ball, cover it with a clean towel, and let it rest for 5 minutes. This resting time helps relax the gluten and makes rolling out easier.
- Shape or store: Roll out the dough to your desired thickness and shape it for immediate use, or refrigerate it for later use to develop more flavor.
Notes
- Use warm water at around 110°F (45°C) to properly activate the yeast without killing it.
- Resting the dough for just 5 minutes is enough for this quick recipe, but longer resting can improve texture.
- You can refrigerate the dough for up to 24 hours, allowing it to slowly ferment and enhance flavor.
- For a crispier crust, roll the dough thinner before baking your pizza.
- If you want a softer, chewier crust, leave the dough slightly thicker.
- Make sure not to add too much flour while kneading to avoid tough dough.
