Description
This Quick Pizza Dough recipe provides a simple and fast way to prepare homemade pizza crust using basic pantry ingredients. The dough is soft, elastic, and ready to be rolled out for immediate use or stored for later, making it perfect for busy weeknight meals or spontaneous pizza nights.
Ingredients
Scale
Dry Ingredients
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
Wet Ingredients
- ¾ cup warm water (110°F/45°C)
- 2 tablespoons olive oil
Instructions
- Activate yeast: In a small bowl, combine the active dry yeast, sugar, and warm water (at 110°F/45°C). Let the mixture sit for 5 minutes until it becomes frothy, indicating that the yeast is active.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour and salt. Create a well in the center for the wet ingredients.
- Combine dough: Pour the yeast mixture and olive oil into the well of the dry ingredients. Stir with a wooden spoon until the dough starts to come together.
- Knead dough: Transfer the dough to a floured surface and knead it for 5 to 7 minutes until it is smooth and elastic. This helps develop gluten, which gives the dough its structure.
- Rest dough: Shape the dough into a ball, cover it with a towel, and let it rest for 5 minutes. This short resting period allows the gluten to relax, making it easier to roll out.
- Roll out dough: Roll the dough out to your desired thickness. You can use it immediately for your pizza or refrigerate it for later use.
Notes
- Make sure the water temperature is between 105°F and 110°F to properly activate the yeast without killing it.
- If you want a chewier crust, let the dough rest longer or refrigerate overnight to develop more flavor.
- This recipe makes enough dough for one 12-inch pizza crust.
- Use all-purpose flour for best texture, but bread flour can be substituted for a chewier crust.
- Refrigerated dough should be brought back to room temperature before rolling out.
