It’s January! And that means I’m laying off the cookies and amping up the veggies. (Or at least I’m trying to.)
But no matter how stingy my diet, I refuse to let go of pizza night. It’s a staple in our house and I just love it too much. What really prevents us from enjoying homemade pizza regularly is that I often forget to start the dough early enough in the afternoon. Before I know it, it’s less than an hour before dinnertime and I’ve got to scramble to come up with something else. Ugh.
So when I discovered a pizza dough that lets pizza night happen in just 45 minutes from when you start to when it’s on the kitchen table? Hallelujah!
This hurried pizza dough comes from The Smitten Kitchen Cookbook and it’s been a game changer for me. The recipe isn’t all that different from my go-to basic pizza dough, but Deb does share a few tips to speed things up and a higher amount of yeast helps it along just nicely.
The first time you prepare the dough it may take longer than 45 minutes as you familiarize yourself with the ingredients, recipe and process. But speaking from experience, after once or twice you’ll have it down and can whip it up in a snap.
Thanks to this recipe, pizza night is back on regular rotation regardless of how forgetful or busy my day is!
baking tip:The best place to let dough rise
The best place to let dough rise is a very warm place. On a warm day, your counter will probably do just fine. But if your kitchen is cold, your oven is actually a great place.
Preheat oven to 200 degrees for 1-2 minutes to get it nice and toasty, then turn it off. Place the dough in a greased bowl and cover with plastic wrap, then put it inside the oven and let rise until doubled (about 45-60 minutes).
Quick and Easy Pizza Dough
- 1/2 cup (125 ml) warm water (110-116 degrees F)
- 1 1/4 teaspoon active dry yeast
- 1 1/2 cup (180 grams) all-purpose flour (see Notes)
- 1 teaspoon salt
- 2 teaspoons sugar
- Combine the warm water with the yeast and let sit for 5 minutes. In a large bowl or the bowl of a stand mixer combine the yeast mixture, flour, salt and sugar. Stir until the dough comes together. Knead the dough by hand on a lightly floured surface, or in the stand mixer fitted with a dough hook, until smooth and elastic, about 5 minutes.
- Place dough in a greased bowl, cover with plastic wrap, and let rise in a very warm place for 30 minutes, or until doubled in size (see Notes).
- Preheat oven to 500 degrees F (and remove dough from oven if you placed it in there to rise).
- Roll out dough into an approximate 12-inch circle. Transfer to a baking sheet lined with parchment and top as desired. Bake until crust is golden, about 10 minutes.
- Feel free to sub up to 3/4 cup (90 grams) whole wheat flour for the same amount of all-purpose flour.[br][br]I like to preheat the oven to 200 degrees F for 5 minutes, then turn it off and put my dough in there to rise.