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Quick Pizza Dough

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5 from 1 review

This is the quickest, easiest pizza dough recipe you’ll find! You can roll it out crispy, cracker thin or toss it by hand for a thick, chewy crust. Either way, you’ve got a tried and true pizza crust recipe that your family is going to love!!

Ingredients

Units Scale

Instructions

  1. Add all ingredients to a large bowl. 
  2. Stir with a fork until it cleans the sides of the bowl.
  3.  Transfer to lightly floured work surface. 
  4. Knead dough for 5 minutes. 
  5. Transfer back to bowl. Oil dough ball on all sides.
  6. Cover and let rest for 1 hour. Dough should double in size. 
  7. Preheat oven to 550 degrees. 
  8. Transfer to lightly floured surface and divide dough evenly in half. 
  9. Gently work it into two round crusts. 
  10. Dust baking sheet with corn meal. 
  11. Place crusts on top of corn meal and brush with olive oil.
  12. Par-bake crusts for 3-5 minutes.
  13. Top as desired and bake for another 10-15 minutes. 

Equipment

Notes

You can just use all purpose flour for this recipe. Don’t worry about finding a fancy bread flour or 00 flour. This recipe is written for all purpose flour and will work best that way.

Don’t skip the par-bake. Partially baking the crust (before topping it) for 3-5 minutes in a hot oven is going to go a long way in ensuring that you get a perfectly crispy crust. There is nothing worse than a pizza that’s dough in the middle and par-baking will guarantee that doesn’t happen!

Keep it simple when it comes to toppings. I like to stick to about 1/2-3/4 cup of sauce and 1-1.5 cups of cheese and another 1/2 cup or so of per pie. A pizza that is loaded with sauce and toppings will not cook evenly and you’ll end up with a soggy mess! Just remember that less is more when it comes to topping your pizza!

FREEZING: 

Be sure to transfer the fresh dough to an air tight container before putting in the freezer. The dough will stay good in the freezer for up to 3 months (and probably longer but it never lasts that long in our house)!

To thaw frozen dough overnight: place dough in fridge for at least 8 hours. Then place dough out on the counter and allow it to come to room temperature. Then toss, par-bake and top.

To thaw frozen dough quickly: leave dough out on the counter for at least 2 hours. This will allow the dough to thaw all the way through and come to room temp. Then toss, par-bake and top.

Nutrition

Find it online: https://midwestfoodieblog.com/quick-pizza-dough/