QUICK AND EASY PIZZA DOUGH
- WineCheeseScallops
- Oct 22, 2024
- 6 min read
Updated: Jan 9
Nothing says homemade comfort like a fresh pizza straight out of your own oven! Our Quick and Easy Pizza Dough recipe is perfect for those impromptu pizza nights or weekend baking sessions with the family. With just a few simple ingredients and a bit of kneading, you’ll have a dough that’s both versatile and delicious. Whether you're making classic pizza, cheesy breadsticks, or experimenting with your own toppings, this dough recipe gives you the flexibility to create a dish that everyone will love.
Plus, there’s something truly satisfying about creating your own pizza dough from scratch. Skip the delivery and impress your friends and family with this homemade pizza that’s packed with flavor and baked to perfection. It's perfect for family pizza nights, casual gatherings, or even a romantic date night in. Give this recipe a try, and you might never go back to store-bought pizza again!
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Active Dry Yeast
Active dry yeast is a crucial ingredient in pizza dough, responsible for giving the dough its rise and airy texture. Yeast is a living microorganism that feeds on sugar, releasing carbon dioxide and causing the dough to expand. The result is a light and fluffy base that's perfect for holding all your favorite pizza toppings. Yeast also contributes to the overall flavor of the dough, adding a slight tanginess that complements the other ingredients. For the best results, always use fresh yeast and make sure your water is warm (but not too hot) to help activate it properly.
Olive Oil
Olive oil plays a dual role in pizza dough, both as a flavor enhancer and as a dough conditioner. It adds a subtle, fruity taste to the crust and helps to create a crisp, golden-brown exterior during baking. Olive oil also makes the dough more pliable and easier to work with, which is especially helpful when stretching and shaping the dough. In addition, a well-oiled bowl prevents the dough from sticking while it rises, making cleanup a breeze. Use a good-quality olive oil for the best results, as its flavor will shine through in the finished crust.
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Recipe Origin
The origins of pizza dough date back centuries to the traditional bread-making practices of Italy, specifically Naples. It’s said that the first pizza was created as a way to make use of simple, readily available ingredients—flour, water, and yeast. As a food that has been embraced globally, pizza continues to evolve with endless variations. Our Quick and Easy Pizza Dough recipe pays homage to these Italian roots while adapting to modern-day kitchens with an easy, foolproof method. The joy of pizza-making lies not only in its taste but also in the hands-on experience of kneading the dough and watching it rise. It’s a little taste of Italy, brought right to your own kitchen.
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Helpful Tips, Serving Suggestions, and Storage Advice
Use Warm Water: Make sure your water is warm (not hot) to properly activate the yeast.
Knead Well: Knead the dough until it's smooth and elastic; this helps develop the gluten for a better texture.
Let It Rest: Allowing the dough to rest after kneading makes it easier to shape and improves the final texture.
Preheat the Oven: Always preheat your oven with your pizza stone or pan inside to ensure a crispy crust.
Use Cornmeal: Sprinkle cornmeal on your pan before placing the dough; it prevents sticking and adds a nice texture.
Add Salt After Flour: Always add salt after some of the flour to avoid inhibiting the yeast.
Refrigeration Tips: If not using the dough immediately, refrigerate it for up to 4 hours, and let it come to room temperature before baking.
Customize Toppings: Personalize your pizza with your favorite toppings—let everyone create their own!
Breadsticks Shortcut: Use the same dough for cheesy breadsticks as a quick side dish for your pizza nights.
Freeze Dough: You can freeze the dough for up to 3 months. Thaw overnight in the fridge and bring it to room temperature before using.
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Why This Recipe Stands Out
Quick and Easy: Perfect for weeknights or impromptu pizza cravings.
Foolproof Dough: The dough comes together effortlessly, even for beginners.
Versatile: Can be used for pizzas, breadsticks, or even calzones.
Flavorful Crust: The addition of olive oil and honey gives the crust a rich, savory taste.
Flexible Portions: Makes enough for two large pizzas or multiple small ones.
Make-Ahead Friendly: Dough can be refrigerated or frozen for later use.
Family-Friendly: Great activity for kids to help make their own pizzas.
Customizable: Easily adapts to your favorite toppings and cheese combinations.
Golden Crust: Bakes to a perfect golden brown with a crispy exterior.
Restaurant-Quality: Delivers a homemade pizza that rivals your favorite pizzeria.
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Ingredients:
1 1/4 cups warm tap water
2 packages active dry yeast (0.25 oz each)
1 Tbs honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
2 tsp Kosher salt
1-2 Tbs cornmeal
Instructions:
In the bowl of an electric mixer fitted with a dough hook, combine the water, yeast, honey, and 3 tablespoons of olive oil. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons of salt (salt can inhibit yeast growth, so make sure to add the flour before the salt), and mix on medium-low speed. Gradually add up to 1 more cup of flour, or just enough to make a soft dough, while continuing to mix. Knead the dough for about 10 minutes until it's smooth, adding more flour as needed to prevent sticking.
Transfer the dough to a floured surface and knead by hand about 12 times, until it becomes smooth and elastic.
Place the dough in a well-oiled bowl, turning it to coat lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Preheat the oven to 475°F. If you're using a pizza stone or metal pizza pan, place it in the oven now to get it hot.
Turn the dough out onto a lightly floured surface and divide it into your desired portions (e.g., 2 large pizzas and a smaller piece for breadsticks, or 6 smaller pizzas). Place the dough portions on a parchment-lined sheet pan and cover with a damp towel. Let them rest for 10 minutes. Use immediately or refrigerate for up to 4 hours.
When ready to bake, press and stretch each dough ball into a circle the size of your pizza pan. Sprinkle the hot pan with cornmeal and transfer the dough to the hot pan. (If the dough was refrigerated, allow it to come to room temperature for about 30 minutes before using.)
Top your pizza with your favorite ingredients. We recommend starting with pizza sauce, a light sprinkle of mozzarella cheese, followed by your chosen meats and veggies, and finished with more mozzarella cheese. Bake until the crust is crisp and the cheese is golden brown (10–15 minutes).
For Breadsticks: Spread the dough on a greased ½ sheet pan, top with mozzarella cheese, and bake. While the breadsticks bake, melt ½ stick of butter in the microwave and stir in ½–1 teaspoon garlic powder and ½ teaspoons Lawry’s Seasoning Salt. Brush this butter mixture over the breadsticks immediately after removing them from the oven. Enjoy!
We’re so excited for you to try this recipe! To make it even easier, we’ve put together a list of our favorite kitchen tools that are super helpful for this recipe. By using our affiliate links below, you’ll not only be getting top-notch products but also supporting our blog, Wine Cheese Scallops. Thank you so much for your support—happy cooking!
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