Easy, delicious pizza dough – ready to bake in 15 minutes.
- 2 tsp active dry yeast
- 1 tsp. sugar
- 1 cup hot water (about 110–120 degrees)
- 3 Tbsp. extra virgin olive oil
- 1 tsp. kosher salt
- 2.5 cups all purpose flour, plus extra for dusting
- Mix yeast, sugar, and hot water in a large bowl. Let stand 2-3 minutes until yeast begins to foam.
- Add olive oil and salt to yeast mixture.
- Stir in 2 cups of the flour (you can use your hands for this OR you can use a sturdy spoon or spatula to bring the dough together).
- Take a look at your dough. If it is still too wet, add remaining flour 1/8 cup at a time and knead between each addition. The dough should pull itself into a ball as you stir but should still be slightly sticky to the touch. If the dough is too dry, add a splash of water or olive oil and stir or knead to work the liquid into the dough.
- Cover dough with a tea towel and let it rest for at least 10 minutes. (If you have more time, let it rest for up to an hour to develop more flavor).
- Turn dough onto a floured surface, dust the top with a sprinkle of flour, and roll or shape normally. Top with your favorite sauce, cheese, and toppings. Bake pizza on a hot pizza stone or inverted sheet pan at 500 degrees (or as hot as your oven will go) for 10-20 minutes until crust has lightly browned.
Add dried herbs, fresh ground pepper, or your favorite cheese to this pizza dough to give it an extra flavor boost.
For a darker, glossier crust, brush the outer edges of the pizza with olive oil or melted butter before baking.
To remove sticky dough from a mixing bowl, run your hand under cold water and then run your wet hand around the edges of the dough as you flip the bowl towards your floured surface. The dough will release easily and in one piece.
Because this dough comes together so quickly, it won’t have the same depth of flavor as dough that’s been through traditional rises. Don’t be alarmed if it doesn’t taste quite the same as an all-day pizza dough recipe (it’s still a tasty back-pocket recipe for busy weeknights!)
Bake on a pizza stone or inverted sheet pan at a high temperature for a crispy-on-the-outside, chewy-on-the-inside crust.
Substitute 1 cup of wheat flour for 1 cup of all purpose flour if you like. You could also use bread flour in place of the all purpose flour for a lighter crumb.
Adapted from AllRecipes.com
- Calories: 384