Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 1 pizza
This easy pizza dough recipe takes only fifteen minutes to prep making this the quickest pizza dough I’d make in my entire life! Browse through the recipe for some tips and tricks to make this the most delicious homemade pizza that I am pretty sure your family will love!
INGREDIENTS
2 tsp active dry yeast
1 tsp sugar
1 c. warm water (about 100 degrees – you should be able to comfortably hold your hand in it at this temp)
3 tbsp olive oil
2 tsp kosher salt
2 1/2 c. (300grams) all-purpose flour, plus extra for dusting
Your favourite pizza toppings
HOW TO MAKE FIFTEEN MINUTE PIZZA DOUGH
Step 1: In a large bowl, add the yeast, sugar, and warm water. Mix well and set aside for about 3 to 4 minutes until the yeast starts to foam. Alternately, you can mix them in a stand mixer with a dough hook.
Step 2: To the yeast mixture, add the olive oil and salt.
Step 3: Mix in the flour (reserving half a cup for later) until you make a dough.
Step 4: Add the rest of the flour a little at a time to the dough if it is too wet, kneading between each addition. Or a splash of water or olive oil if the dough turned out too dry and knead.
Step 5: With a tea towel, cover the dough and allow it to rest for at least 10 minutes or up to an hour.
Step 6: On a lightly floured surface, roll or normally shape the dough.
Step 7: On top, add your preferred sauce, cheese, and topping. Transfer on hot baking steel and bake for about 10 to 20 minutes at a 450 to 500 degrees F preheated oven until the cheese is bubbly and the crust is brown.
NOTES:
Depending on the size and how thin you stretch the dough, this recipe makes one sheet-pan-sized pizza, two 10-12-inches pizzas, or 4-6 solo pizzas. If not using all of the dough, place it in a large mixing bowl, cover, and in the fridge for up to 24 hours. Punch the dough down when ready to use and allow it to warm up on the counter for about an hour or so.
You can bake the dough on pretty much anything. Although I like to bake it on hot baking steel or a pizza stone, if you prefer, you can use the dough as well for deep dish pizza in a cast-iron skillet, grilled flatbread, or a pan pizza.
This dough only needs 10 minutes to rise. But if time permits, allow it to rise for up to an hour for more flavour, airier, and chewier crust.
Since we are baking this dough rather quickly, I recommend adding dried herbs, chopped or roasted garlic, Italian seasoning, fresh ground pepper, or shredded cheese (parmesan, sharp cheddar, asiago) for that extra boost of flavour. Alternately, when the pizza comes out of the oven, brush it with either herb, garlic-infused olive oil, or melted butter.
For a classic cheese pizza, top with a thin layer of marinara sauce and shredded mozzarella. For a homemade pizza, here are some suggested toppings; more cheese (parmesan, cheddar, gruyere, fontina, ricotta), meats like pepperoni, sausage, sliced meatballs, grilled chicken, and veggies such as bell peppers, onions, mushrooms, black olives, tomatoes, spinach, etc.
Running your hand under cold water will easily remove the sticky dough from a mixing bowl. Around the edges, run your wet hand, flipping the bowl on a floured surface.
If desired, substitute the all-purpose flour with a cup of wheat flour. Or for a chewier crumb, use bread flour. Instead of sugar, use honey or agave syrup. You can even use 2 tsp active dry yeast if you have a jar available or an entire packet so there will be no leftovers.
Nutrition Facts:
Serves: 4, Calories Per Serving: 384 | Total Fat 11g 14% | Sodium 5.2mg 0% | Sugars 1.3g | Vitamin A 0µg 0% | Cholesterol 0mg 0% | Total Carbohydrate 61.5g 22% | Protein 8.9g 18% | Vitamin C 0mg 0%
Ingredients
- 2 tsp active dry yeast
- 1 tsp sugar
- 1 c. warm water (about 100 degrees – you should be able to comfortably hold your hand in it at this temp)
- 3 tbsp olive oil
- 2 tsp kosher salt
- 2 1/2 c. (300grams) all-purpose flour, plus extra for dusting
- Your favourite pizza toppings
Instructions
Step 1: In a large bowl, add the yeast, sugar, and warm water. Mix well and set aside for about 3 to 4 minutes until the yeast starts to foam. Alternately, you can mix them in a stand mixer with a dough hook.
Step 2: To the yeast mixture, add the olive oil and salt.
Step 3: Mix in the flour (reserving half a cup for later) until you make a dough.
Step 4: Add the rest of the flour a little at a time to the dough if it is too wet, kneading between each addition. Or a splash of water or olive oil if the dough turned out too dry and knead.
Step 5: With a tea towel, cover the dough and allow it to rest for at least 10 minutes or up to an hour.
Step 6: On a lightly floured surface, roll or normally shape the dough.
Step 7: On top, add your preferred sauce, cheese, and topping. Transfer on hot baking steel and bake for about 10 to 20 minutes at a 450 to 500 degrees F preheated oven until the cheese is bubbly and the crust is brown.
Notes
Depending on the size and how thin you stretch the dough, this recipe makes one sheet-pan-sized pizza, two 10-12-inches pizzas, or 4-6 solo pizzas. If not using all of the dough, place it in a large mixing bowl, cover, and in the fridge for up to 24 hours. Punch the dough down when ready to use and allow it to warm up on the counter for about an hour or so. You can bake the dough on pretty much anything. Although I like to bake it on hot baking steel or a pizza stone, if you prefer, you can use the dough as well for deep dish pizza in a cast-iron skillet, grilled flatbread, or a pan pizza. This dough only needs 10 minutes to rise. But if time permits, allow it to rise for up to an hour for more flavour, airier, and chewier crust. Since we are baking this dough rather quickly, I recommend adding dried herbs, chopped or roasted garlic, Italian seasoning, fresh ground pepper, or shredded cheese (parmesan, sharp cheddar, asiago) for that extra boost of flavour. Alternately, when the pizza comes out of the oven, brush it with either herb, garlic-infused olive oil, or melted butter. For a classic cheese pizza, top with a thin layer of marinara sauce and shredded mozzarella. For a homemade pizza, here are some suggested toppings; more cheese (parmesan, cheddar, gruyere, fontina, ricotta), meats like pepperoni, sausage, sliced meatballs, grilled chicken, and veggies such as bell peppers, onions, mushrooms, black olives, tomatoes, spinach, etc. Running your hand under cold water will easily remove the sticky dough from a mixing bowl. Around the edges, run your wet hand, flipping the bowl on a floured surface. If desired, substitute the all-purpose flour with a cup of wheat flour. Or for a chewier crumb, use bread flour. Instead of sugar, use honey or agave syrup. You can even use 2 tsp active dry yeast if you have a jar available or an entire packet so there will be no leftovers.
