Quick Pizza Dough

Most at-home pizza bakers I’ve met fall into one of two camps: multi-day intense dough makers and store-made dough buyers. I’m here to share today that there is a third way! In only a few minutes, you can make pizza dough that is worlds better than store-bought and almost as good as more intense methods. Using the Tipo 00 flour makes a big difference, too.

Equipment

  • KitchenAid stand mixer

  • Measuring cups

  • Silicone baking mat

  • Rolling pin

  • Dough cutter

Ingredients 

  • 1 packet active dry yeast

  • 1 tsp sugar

  • 1 cup warm water (hot from the tap but no hotter)

  • 2 ½ cups Tipo 00 Pizza Flour + more for dusting

  • 1 tsp salt

  • 2 tbsp olive oil 

Method

  • Combine a packet of active dry yeast, a teaspoon of sugar and a cup of warm water (hot from the tap but no hotter) in the bowl of your KitchenAid stand mixer.

  • Let stand for 10 minutes while the yeast wakes up and bubbles. 

  • Add 2 1/2 cups pizza flour, 1 teaspoon salt, 2 tablespoons olive oil. 

  • Mix on slow speed with the dough hook for five minutes. 

  • Let the dough rest in the bowl for at least five minutes. 

  • Turn the dough out onto a silicone baking mat or clean countertop dusted with flour. 

  • Divide dough into four equal pieces. Make each piece into a ball. Roll flat and thin with a floured rolling pin. Or throw it if you're feeling extra Italiano today. 

  • Each time I roll in a different direction, I flip and dust with flour so the dough doesn't stick to anything. Flour is your friend.

Brian Snyder