Making your own quick pizza dough is much easier than you think, and it is also much tastier. I often use this recipe when I feel like making a homemade pizza but don't want to wait too long or knead it.
With a few simple ingredients, you can make a perfect dough in no time, which is ready to make your favorite pizzas after rising.
Quick Homemade Pizza Dough
What could be better than a pizza fresh from the oven? A delicious pizza base, tomato sauce, and the right filling are a real treat. For example, a pizza with spinach and feta, a Parma ham and arugula pizza, or an exotic pizza with Doner kebab and garlic sauce.
This pizza dough is quick and easy to make. Knead and rise for an hour, and you can roll the pizzas. Whether you like a thin, crispy base or a thicker version, this pizza dough lends itself perfectly. Try it yourself and enjoy a delicious, freshly baked pizza from your oven.
Ingredients No Knead Pizza Dough
- Yeast: This recipe uses instant yeast. You can also use dry yeast (5 teaspoons (14 grams)) or fresh yeast (28 grams). When using dry or fresh yeast, you must first dissolve the yeast in tepid water with sugar before adding it to the dough so that it starts. Do not use hot water, as this will kill the yeast.
- Sugar: This is used to let the yeast do its work and become nice and airy.
- Olive oil: Olive oil gives the dough a nice flavor and ensures it becomes nice and supple. Any olive oil is good for this.
- Salt adds flavor to the dough; otherwise, the pizza will be bland. Be careful not to sprinkle the salt directly on the yeast, as this will cause it to die.
- Water: This ensures a kneadable dough. The water should feel like a warm bath, and 99 °F (ca. 37 °C) is ideal. If it is too cold, the dough will not rise as quickly; if it is too warm, you will kill the yeast.
- Flour: Regular all-purpose flour is fine.
Preparation of Pizza Dough with Instant Yeast
Mix the water with the yeast and pour it into a bowl. Stir in the sugar and olive oil and add a little flour. Mix that through and divide the salt and the rest of the flour over the dough. Stir with a (wooden) spoon; it may remain sticky.
Rub a glass bowl with olive oil and shake the dough into it. Turn once, put plastic wrap on the bowl, and let rise for an hour. The dough is ready to use.
Top Tip
Pizza dough can only be adequately shaped at room temperature. If you have stored it in the fridge, take it out fifteen minutes before you want to roll it.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 1 ½ cup water, lukewarm (37 °C)
- 5 teaspoons yeast, instant
- 2 tablespoons sugar
- 3 tablespoons olive oil
- 5 cups all-purpose flour
- 1 ⅚ teaspoon salt
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Mix
- Mix the yeast with the water in a large bowl.1 ½ cup water, 5 teaspoons yeast
- Now, stir the sugar and olive oil into the yeast mixture.2 tablespoons sugar, 3 tablespoons olive oil
- Add ¼ of the flour while stirring with a wooden spoon.5 cups all-purpose flour
- Sprinkle the salt and the rest of the flour over the dough, stirring until it becomes sticky.1 ⅚ teaspoon salt
- Take a second bowl and brush it with oil. Shake the dough in this bowl and turn it over once.
- Cover the bowl with plastic wrap and put it away in a warm place.
Rise
- Let it rise for an hour, or until the dough has doubled in volume.
- Sprinkle flour on your work surface and tip the dough onto it. Knead it twice more and make your pizza base.
Notes
- Refrigerator: You can make the dough up to two hours before baking. Grease the bowl with oil and cover with plastic wrap. Remove the bowl from the refrigerator fifteen minutes before rolling.
- Freezer: If you have made too much and want to use the dough later, brush plastic wrap with oil and wrap the dough in it. Pack it in a freezer bag. It will keep for up to 3 months. Let it thaw at room temperature.
Nutrition
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