Description
This quick pizza dough recipe offers a simple and speedy way to make homemade pizza crust using basic ingredients like yeast, flour, and olive oil. Ready in just 10 minutes of active prep time plus a short resting period, this dough results in a soft, elastic base perfect for any pizza toppings you desire. Ideal for beginners and anyone wanting fresh pizza dough without long fermentation times.
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. Let the mixture sit for about 5 minutes until it becomes frothy, indicating the yeast is active and ready.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour and salt to distribute the salt evenly throughout the flour.
- Mix the Dough: Create a well in the center of the flour mixture. Pour in the yeast mixture and olive oil. Stir with a wooden spoon until the dough begins to come together.
- Knead the Dough: Transfer the dough onto a floured surface. Knead it for 5 to 7 minutes until it becomes smooth and elastic, which helps develop the gluten structure for a good rise and texture.
- Rest the Dough: Shape the dough into a ball. Cover it with a clean towel and let it rest at room temperature for 5 minutes. This short rest allows the dough to relax and makes it easier to roll out.
- Shape and Use: Roll the dough out to your desired thickness. You can use it immediately for your pizza base or refrigerate it in an airtight container for later use.
Notes
- Make sure your water temperature is around 110°F (45°C) to properly activate the yeast without killing it.
- For a thinner crust, roll the dough out more thinly; for a chewier crust, keep it thicker.
- You can add herbs or garlic powder to the dough for extra flavor.
- This dough can be refrigerated for up to 24 hours wrapped tightly in plastic wrap or in an airtight container.
- Let refrigerated dough come to room temperature before rolling out for best results.
