Quick Pizza Dough
Servings: 4 pizzas
- 3½ cups (500 grams) all-purpose flour
- 1¼ cups (300 grams) lukewarm water
- 2 teaspoons (7 grams) instant dry yeast or active dry yeast. Not rapid rise yeast.
- 1½ tablespoons (18 grams) sugar
- 2 tablespoons (28 grams) olive oil substitute water
- 1½ teaspoons (9 grams) salt
- In a large mixing bowl, dissolve 2 teaspoons instant dry yeast with 1¼ cups lukewarm water and 1½ tablespoons sugar.Add 3½ cups all-purpose flour 1½ teaspoons salt, and 2 tablespoons olive oil and stir with a wooden spoon until combined.
- Transfer onto a countertop and knead for 5 minutes until smooth and elastic.If the dough is too sticky, add a dusting of flour while kneading.
- Brush a large bowl with oil.Put the dough into the bowl and cover it with a damp cloth, leaving enough space between the dough and the fabric.Let proof in a warm place for 1 hour or until it doubles in volume.Tip: We recommend putting the bowl in a turned-off oven with the light on.
- Cut dough into 3 or 4 pieces, depending on how large you want your pizza to be. Shape them into balls and put them on a baking tray lined with parchment paper.Cover with a kitchen cloth or plastic wrap and set aside for 30 minutes.
- In the meantime, preheat the oven to 480°F or 250°C.Flatten the dough on a lightly floured surface, pressing down with the tip of your fingers from the center and outwards.
- BAKING TRAY: Arrange on a baking tray, top with your favorite toppings (we use marinara sauce, mozzarella cheese, parmesan cheese, and basil), and bake for 6 to 8 minutes.
- PIZZA STONE: Preheat the pizza stone in the oven for 30 minutes.Dust your pizza peel with 2 pinches of flour. Arrange the pizza disc on the peel and top it with your favorite toppings.Slide pizza onto pizza stone and bake for 5 to 7 minutes.
