Quick Pizza Dough
1 hr 15 min
2 1/4 pounds dough, enough for two 14-inch pizzas or four 10-inch individual pies
A quick yeast dough with olive oil and extra yeast to skip long fermentation, ready for pizza, focaccia, or savory pies.
| prepPreheat oven to warm or use a warm spot near it | ||||||||
| 4 teaspoons (1 1/2 packets) active dry yeast or 3 teaspoons instant yeast | Dissolve yeast in water & oil | Beat in 1 cup flour until smooth | Add 1 cup flour & salt, mix well | Add remaining 2 cups flour, knead 2 min | Hand-knead 1–2 min until smooth & elastic | Shape into ball, coat with oil & cover | Rise in warm place 45–60 min until doubled | Punch down & divide in half or quarters |
| 320 ml lukewarm water | ||||||||
| 90 ml extra virgin olive oil (for the dough) | ||||||||
| 500 g all-purpose flour or a combination of 2 cups all-purpose flour and 2 cups bread flour | ||||||||
| 1 1/2 teaspoons kosher salt | ||||||||
| 1 teaspoon extra virgin olive oil (for greasing the bowl) | ||||||||
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