Do you want to make pizza from start to finish in 30 minutes?
I thought you might.
I have a great Pizza Dough recipe living and breathing here in my archives. I love it and use it frequently. However, it needs to rise for quite some time before it is shaped, loaded with toppings and baked. My friend Cindi mentioned having a recipe that can be made much faster. Faster is good, don’t you think? Especially when dinner is involved. I had a sneaking suspicion you all would feel the same way. As it turns out, Cindi’s pizza crust is fantastic and really does come together quickly.
Let me show you how to make it happen.
1. Pre-heat your oven to 475 degrees.
2. Fill up a glass measuring cup with 1 cup of warm water and add 1 tablespoon of sugar.
Add 1 tablespoon of yeast…
and stir it in until the yeast and sugar have dissolved.
Let it sit for 5 minutes, or until it bubbles up nicely for you.
3. Prepare the Homemade Pizza Sauce and slice up your topping while you wait for the yeast to foam up.
4. Pour the foamy water mixture into your stand mixing bowl. Add 1 teaspoon salt…
and 3 tablespoons of oil.
5. Add 1 cup of flour and mix on low for 30 seconds.
While the mixer is on, add the rest of the flour. You need between 2 1/2 – 3 cups total. Watch the dough while it mixes. When it begins to pull away from the sides of the bowl, you have enough flour. Another way to tell if you have enough flour, is by touching the dough. If it sticks like crazy to your finger, you need more flour. Once you have enough, let it mix on medium speed for 3 minutes.
6. Spread a bit of olive oil on your pizza pans or stones with your fingers. You can also use a large cookie sheet. 🙂 No need to rush out and buy special pans. While your fingers and hands have a bit of oil on them, remove the dough from the bowl and shape it into two equal balls. Let the dough rest for 5 minutes. Please don’t be tempted to skip the “dough resting” step. It will be much harder to roll out if you don’t give it a chance to rest. While you wait you can finish chopping any toppings you are going to use or complete the Homemade Pizza Sauce.
7. Roll each dough ball out into a thin crust. If you like your crust a bit thicker, roll it less to make a smaller pizza.
Cover each pizza with Homemade Pizza Sauce…
2-3 cups mozzarella cheese…
and whatever toppings suit your fancy. I chose ham, pineapple, green peppers and red onions.
8. Bake for 12-15 minutes or until the crust is golden brown along the bottom.
Cut and enjoy!
Ingredients
Instructions
Recipe from my dear friend Cindi Schut
Thanks for dropping by and have a great day!
Looks delicious! Fast pizza dough is always good for when the pizza craving hits!
This is great!! What are your thoughts on how well this would freeze? I am tempted to make a double batch and keep them on hand for pizza Fridays!
This is great – looks easy enough and so yummy. We are fans of pizza at my house!
Congrats to the winner. Your pizza looks super yummy! Oh, and thanks for taking care of the audio issue – I don’t hear it anymore.
Hi Jamie
Quick question: why is it necessary here to “wake the yeast up” by mixing with water n sugar till its bubbly?
I noticed in the Fluffy Dinner Roll recipe (which I have just baked with huge success, thank you!), the same Active Dry Yeast was added directly to the dough…
Thank you!
Hi Jo,
Thanks for your question. In the Fluffy Dinner Roll recipe, we want the dough to rise quickly so hot water is added. If yeast gets added to hot water directly it won’t rise very well, but when we add it later on in the recipe once some of the other ingredients are added it does really well and makes the roll dough rise faster than it would if we added it directly to warm water. For the Pizza Crust recipe, we don’t need it to rise much, we just need to activate the yeast…so we start with warm water and let it to do it’s work there. Does that make sense? 🙂 Hope so. Good luck! Hope you make the pizza crust and so happy to hear the Fluffy Dinner Rolls are working out well for you!
~Jamie
So when you use the baking stone, do you take the entire stone with the pizza on it out when the pizza is done? Or would you use a pizza peel to remove it?
Anonymous,
I don’t have a pizza peel, I just take it out of the oven with some pot holders.
~Jamie
Hi Jamie, I love your blog and check it regularly. I have a tip for you, I make pizza dough a lot, at least once a week. I notice that you are rolling out your dough on your pizza stone on your pretty granite counter top. I put one of those non skid drawer liners under mine. You know the kind you buy by the roll? It keeps the pizza stone from sliding around while you are rolling it out. You probably have your own method. I just thought I would mention it. Thanks again!
Well l’m trying your pizza dough tonight so for so good just need the topping to go on then bake them can’t wait for the tonight
Yummy thank you
I tried this crust recipe last week, and it was wonderful. I just have a question can I freeze the dough to use later, and if I can how long will it keep?
This sounds just like my go-to pizza dough recipe from Williams and Sonoma! I use their Food Processor Pizza Dough recipe just about weekly. I also like to add herbs and spices to the flour mixture and pulse a few times before adding the yeast/sugar/water mixture.
I don’t have a stand mixer nut have a handheld one…do you think that could work? Also have a cuisinart food processor I could use
Angela,
I would stick with the food processor. A hand held mixer doesn’t have a motor strong enough to handle it. Best of luck!
~Jamie
Hi Jamie, can this pizza dough be frozen, without cooking it first? Or can it be made ahead and put in frig. until ready to use? Thanks in advance.
Got to try this pizza out it looks so good. Thank you
Made this last night with your pizza sauce recipe. My dough was very chewy. I think next time I will cook the dough a little before adding the toppings. Really good flavor though.
Great. I made this on a whim using all purpose flour and it came out great. Soo easy!
Can you freeze this dough and for how long?