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!
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Quick Pizza Dough Recipe
- 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 (1,1 lb – 3 1/2 cups) of “00” flour with at least 12% protein. We recommend Mulino Caputo PIZZA FLOUR – TYPE “00”
- 15 g (0,53 oz – about 1 1/2 tablespoons) of instant dry yeast. We recommend Lievito Istantaneo Paneangeli or Whole Foods Market Baking Powder or make your own instant yeast (read the last paragraph!)
- 12 g (2 teaspoons) of fine salt
- 45 g (3 tablespoons) extra virgin olive oil
- 250 ml (1 cup) of lukewarm water
- 200 g (7 oz) of tomato passata. Have a look to our homemade tomato passata recipe
- 400 g (14 oz) of fresh mozzarella
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.
How to Bake Instant Pizza
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 oven at 230°C (446°F) for 10/12 minutes WITHOUT MOZZARELLA. Put the pizza pan in the lower part of the oven.
Then remove from oven, add sliced mozzarella and bake again for about 10/12 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! Add a few basil leaves and serve!
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.
The Best Flour for Quick Pizza Dough Recipe
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?”
How to Season Pizza
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!
How to Make Instant Dry Yeast at Home
If you’re out of instant yeast or can’t find it in stores, don’t worry. We’ll show you how quick and easy you can make instant yeast at home.
As we mentioned, instant yeast is basically composed of two ingredients: baking soda and an acidic component.
In general, baking soda by itself is already suitable for helping doughs rise. But with the addition of an acidic substance, such as lemon juice, it will enable better leavening.
In fact, by mixing baking soda with acidic substances, it releases carbon dioxide and water. This “chemical” reaction promotes the leavening of the pizza dough.
However, not all lemons contain the same amount of citric acid. Therefore, it’s difficult to provide exact doses for preparing instant yeast at home, and you would not always get the same result.
Therefore, the best solution is to use commercially available citric acid for food.
Ingredients and quantities to make about 100 g (3/4 cup) homemade Instant Yeast
- 35 g (2 tablespoons and 1 teaspoon) of Bicarbonate
- 30 g (2 tablespoons) of Citric acid for food use
- 35 g (3 tablespoons) of Cornstarch
NOTE: Cornstarch is an inert substance, it has no impact on leavening. Its presence in an instant yeast is important to absorb moisture, make the dough storable and prevent acid-base reaction before baking.
After carefully weighing each ingredient, mix them all together. Sift the mixture and collect it in a screw-top glass container. The household yeast is ready and can be stored for 4-6 months in a dark room away from heat sources.
Rules of Use
As with most recipes, you must add the instant yeast to the sifted flour. Then follow the steps outlined in the recipe above. For best results, we recommend using 25 g (about 2 1/2 tablespoons) of homemade istant yeast for every 500 g (1,1 lb – 3 1/2 cups) of flour.