Quick Homemade Pizza Dough.

Homemade pizza dough is great. Once you get hooked it will be hard to go back to store-bought. The one thing I often do is to make a batch of about 12 pizzas worth of dough and then freeze the balls. But there is a downside to doing this, if you forget to thaw the ball and then get the thawed ball out of the refrigerator to rise ont he counter for two hours, you won’t have homemade pizza dough that is ready to use. So I have come up with a back up plan: pizza dough you can whip in about 30 minutes.

Ingredients

2 1/4 t yeast (1 packet)

1 C warm water (105-115 degrees)

1 t sugar

1 t kosher salt

2 T olive oil

2 1/2 C  flour + more for your kneading surface

Proof the yeast in water in a large mixing bowl for 5 minutes. Add sugar, salt and olive oil and mix. Add 2 1/2 cups flour and mix to combine. Put 1/8 cup of flour on a flat surface and turn dough out onto it. Knead with hands until dough is smooth and elastic, adding more flour if needed. Pull dough into a ball and place seam side down on floured surface. Sprinkle with a little flour and cover with a clean dish towel (not terrycloth). Allow dough to proof for 15-20 minutes as you get your toppings prepared. Punch the dough down before rolling it out. Depending on how warm your kitchen is, you might get a lot of bubbles you need to work out.

If you only want to use half of this dough the first night, store the remaining dough in an air tight container in the refrigerator. Remove the container when you want to use it and allow the dough to come to room temperature (about an hour). The dough should keep ok in the refrigerator for a couple of days.

Enjoy!

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5 Comments

Filed under Bread, Dairy Free, Fast & Easy, Outside of the Box, Pizza, Vegan, Vegetarian

5 responses to “Quick Homemade Pizza Dough.

  1. Lisa Finn

    I am going to get fat, fat, fat!!!

  2. Paul B

    You can also replace 1/4-1/3 cup of the regular flour with high gluten flour (bulk section of New Seasons, Winco, Fred Meyer, etc.) to give the crust a slightly more “spongy” or “pizza shop” texture. It works best with thick crust. Thin crust works better with normal flour.

  3. Paul that is a great idea! I am going to have to give it a try. Do you let the dough proof so get that sponge? Or just mix it up and go?

  4. Also of note, this was published today and talks more in depth about the gluten and proteins. Good read and will help direct me as I venture more deeply into the world of dough! http://slice.seriouseats.com/archives/2011/06/the-pizza-lab-on-flour-foams-and-dough.html?ref=carousel

  5. Paul B

    I do it the same as you describe above but with the high gluten flour. I let it rise for 15-20 minutes while I prep my toppings, then stretch it by hand (I never roll it), and put on the toppings. I’ve also started using 1/2 whole wheat flour and 1/2 white flour which adds a different flavor to the crust.

    I’ll be sure to read the article you posted, I’m really interested in the chemistry of cooking and baking.

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