If you're short on time but still want to make a quick pizza dough recipe, then you've come to the right place! In fact now we are going to show you step by step how to make quick pizza dough recipe, ready in minutes!
You will see that making a good homemade pizza is not as difficult as you might imagine. Best of all, you can make homemade pizza in no time. With our quick and easy pizza dough recipe, you'll have a great success!
Authentic Italian pizza dough recipe requires long and careful working, both in terms of kneading and very long rising times. If one is not in a hurry, it's definitely worth doing!
But often, unfortunately, time is not on our side and so we give up making pizza at home.However, we want to show you that having a good homemade pizza without long rising times is possible and easy.
Instant yeast pizza dough is super easy to make. Once it's kneaded, you roll it out with your fingertips in the pan, season and bake. That's all!
You can decide whether to bake it in a round pizza pan or rectangular one or create smaller pizzas that are great for children.
As for the toppings, choose whatever you prefer. We chose the most classic topping: tomato and mozzarella.
Try making this quick pizza dough recipe! You'll be delighted with the huge success with family and friends!
Ingredients
- Prep Time: 10 min
- Cook Time: 20 min
- Servings: 2 - 4
Doses for one round baking pan of 40 cm (16 inch) in diameter or a rectangular pan of about 30 x 45 cm (12 x18 inch)
- 500 g (3 ⅓ cups) of "00" flour with at least 12% protein. We recommend Mulino Caputo PIZZA FLOUR - TYPE "00"
- 14 g (1 tablespoon) of instant dry yeast. We recommend Lievito Istantaneo Paneangeli or Whole Foods Market Baking Powder
- 12 g (2 teaspoons) of fine salt
- 45 g (3 tablespoons) extra virgin olive oil
- 300 ml (1 ¼ cups) of water at room temperature
- 200 g (7 oz) of tomato passata. Have a look to our homemade tomato passata recipe
- 400 g (14 oz) of fresh mozzarella
Instructions
The Pizza Dough
Step 1) - To make quick pizza with instant yeast, first place the flour with the yeast in a bowl. Sift the two powders together so that the yeast is mixed evenly into the flour.
Step 2) - Slowly add the water. Knead the ingredients with a fork. When the dough starts to compact, add the salt. Continue kneading for a few minutes by hand.
Step 3) - It's not necessary to transfer the dough to a pastry board. Better to finish kneading in the bowl.
The dough should be soft and not sticky. However, if it sticks to your hands, add a tablespoon of flour.
Once you have a fairly firm dough, let it rest for 5 minutes in the bowl at room temperature.
Step 4) - Meanwhile, grease a baking pan with two tablespoons of extra virgin olive oil. Spread it well over the entire surface of the pan and place the pizza dough on it.
Step 5) - Now, lay the dough in the baking dish and gently spread it out, pressing it with your fingers so that it covers the whole surface.
Now your pizza dough is rolled out, ready to be topped and then baked.
The Baking
Step 6) - Now season the pizza with the tomato passata. With the help of a spoon, spread the tomato over the surface of the pizza. Add a drizzle of extra virgin olive oil and a pinch of fine salt.
Be careful to leave an unseasoned space that will form the pizza crust. The "cornicione" prevents the tomato from leaking out of the pizza during cooking.
Step 7) - Bake in a preheated ventilated oven at 250°C (482°F) for 10 minutes WITHOUT MOZZARELLA. Put the pizza pan in the lower rack of the oven. Then remove from oven, add sliced mozzarella and bake again for about 10 minutes.
PLEASE NOTE: this step is very important. If you put the mozzarella in right away you risk burning it. The mozzarella should remain in the oven only long enough for it to melt.
Step 8) - The quick homemade pizza is ready!
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Storage
Quick pizza dough recipe made with instant dry yeast leads to a great result, but we recommend eating it freshly baked, still warm and crispy.
Should it be leftover, it can be stored in the refrigerator for 1 day covered with plastic wrap. We do not recommend freezing.
Tips
The Flour
There are many types of flour on the market. But we can say that the most used flour for making pizza dough is wheat flour type "00", with a medium-high strength or a protein content from 11-12% up.
Obviously the choice of a good mill is essential in order to make a quality product.
The most known brands of flour in Italy are certainly La Caputo (Antimo Caputo Pizzeria 00 Flour) and Le 5 Stagioni. They have at their disposal many varieties of flour for pizza. These flours differ one from each other according to the strength and other technical characteristics.
For more informations about the types of flours and their use, read “What’s the Best Flour for Homemade Pizza Dough?”
The Topping
As for the topping, you can indulge yourself. We suggest the most classic version with tomato and mozzarella.
Mozzarella contains a lot of whey and risks watering down the pizza. So we recommend putting the mozzarella slices in a strainer to remove as much of the liquid part as possible before putting them on the pizza.
You can decorate and flavor the pizza with fresh basil leaves or dried oregano. These are the classic flavorings for traditional pizza.
However, you can choose the toppings you prefer.
You can add cold cuts or grilled vegetables, depending on seasonality and your taste.
A popular topping is with champignon mushrooms and ham or artichokes in oil and olives, but these are just examples.
One important thing to remember is not to put ingredients that do not need cooking at the beginning of the cooking process.
For example, if you use raw mushrooms, you can put them on the pizza along with the tomato.
But if you use grilled vegetables, then previously cooked, or vegetables in oil, you do not need to cook them again.
Ham or other cured meats should also not cook, otherwise they will become dry and salty.
Add them a minute before baking the pizza or even better out of the oven.
Instant Yeast vs Active (Natural) Yeast
The peculiarity of instant yeast, as can already be understood from its name, lies in the fact that it does not require the long rising phase, which is necessary with natural yeast.
So no hours waiting for the dough to "rest" under the damp tea towel.
But how is this possible? Simple, it's not really yeast! Natural yeasts are living organisms, specifically a group of particular fungi. In this large family there are some that are very useful in cooking. In fact, by consuming sugars in doughs, they produce carbon dioxide that will "swell" the dough.
As you might guess, the secret is all in the production of gas. Well, instant yeast does that, but it does not rely on live yeast, but on chemicals.
Specifically, to an alkaline and an acidic substance that come into contact in the presence of liquids. Then subjected to heat they release the gases necessary for the "rising" of the dough, directly into the oven.
Don't worry though, these are not harmful substances for the body!
Instant yeast is just as safe as traditional yeast. What loses out, according to some, is the taste of the resulting preparation. Especially in savory recipes, you lose that pleasant note of yeast, precisely. In addition, others argue that pizza dough made with instant yeast is less digestible.
That said, with today's hectic pace of life, this product really turns out to be a boon, especially if you don't want to give up a tasty quick pizza dough recipe made at home!
Recipe Card
Quick Pizza Dough Recipe
Ingredients
- 500 g flour - 3 ⅓ cups
- 14 g yeast - 1 tablespoon (instant dry yeast)
- 12 g salt - 2 teaspoons
- 45 g olive oil - 3 tablespoons (extra virgin)
- 300 ml water - 1 ¼ cups (at room temperature)
- 200 g tomato passata - 7 oz
- 400 g mozzarella - 14 oz
Instructions
THE PIZZA DOUGH
- To make quick pizza with instant yeast, first place the flour with the yeast in a bowl. Sift the two powders together so that the yeast is mixed evenly into the flour.
- Slowly add the water. Knead the ingredients with a fork. When the dough starts to compact, add the salt. Continue kneading for a few minutes by hand.
- It's not necessary to transfer the dough to a pastry board. Better to finish kneading in the bowl. The dough should be soft and not sticky. However, if it sticks to your hands, add a tablespoon of flour.
- Once you have a fairly firm dough, let it rest for 5 minutes in the bowl at room temperature.
- Meanwhile, grease a baking pan with two tablespoons of extra virgin olive oil. Spread it well over the entire surface of the pan and place the pizza dough on it.
- Lay the dough in the baking dish and gently spread it out, pressing it with your fingers so that it covers the whole surface.
THE BAKING
- Season the pizza with the tomato passata. With the help of a spoon, spread the tomato over the surface of the pizza. Add a drizzle of extra virgin olive oil and a pinch of fine salt. Be careful to leave an unseasoned space that will form the pizza crust. The "cornicione" prevents the tomato from leaking out of the pizza during cooking.
- Bake in a preheated ventilated oven at 250°C (482°F) for 10 minutes WITHOUT MOZZARELLA. Put the pizza pan in the lower rack of the oven. Then remove from oven, add sliced mozzarella and bake again for about 10 minutes. The quick homemade pizza is ready!
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