Quick-Rise Pizza Dough

(30-minute rise)

Serves:

6 (Makes enough dough for 3 medium pizzas)

Prep Time:

7 minutes, plus rising

Cook Time:

5 to 10 minutes per pizza

Introduction

About this Recipe

Recipe from Baking Day with Anna Olson
Appetite by Random House, 2020

Make this pizza dough recipe and set it aside while you organize and prep your pizza toppings. In the time it takes you to get everything set and preheat your oven or grill, the dough will have risen and be ready to roll.

Ingredients

  • 3 cups (450 g) all-purpose or “00” flour (see note)
  • 2¼ tsp (1 pkg) instant dry yeast
  • 1 tsp coarse salt
  • 1⅓ cups (330 mL) warm water (105°F/41°C)
  • ¼ cup (60 mL) extra-virgin olive oil
  • Pizza toppings of your choice (see note)
  • Cornmeal, for dusting

NOTES: Flour in Italy is graded using a number system, with “2” being fairly coarse and “00” being much finer. Using “00” flour produces a crust with slightly more bite and a bit less chew than regular all-purpose flour. If kneading this dough by hand, it may feel sticky to the touch at first. Don’t be tempted to add too much extra flour. The dough will feel tighter as you continue kneading, and too much flour will make the dough too dry and difficult to roll.

Step by Step Instructions

Step 1
Measure the flour and yeast into the bowl of a stand mixer fitted with the hook attachment. Stir for a moment to work in the yeast before adding the salt. Add the water and olive oil and mix at medium-low speed until smooth and elastic, about 5 minutes. (If mixing by hand, measure the ingredients as above into a large bowl and stir with a wooden spoon until it becomes too difficult, then turn the dough out onto a lightly floured surface and knead by hand until the dough feels springy and elastic, about 5 minutes.)
Step 2
Place the dough in an ungreased bowl, cover the bowl tightly with plastic wrap and set aside to rise for 30 minutes. It will almost double in size.
Step 3
Preheat the oven to 500°F (260°C). Place a pizza stone into the oven, or invert a large baking tray onto a lower rack. Have ready three sheets of parchment paper roughly 14 inches (35 cm) square.
Step 4
Turn the dough out onto a lightly floured work surface and divide it into three pieces. Shape the pieces into balls and set aside, covered with a tea towel, while you prepare your toppings.
Step 5
Roll out a piece of dough into a circle or oblong so that it is about ⅛ inch (3 mm) thick (and 12 inches/30 cm across, if a circle). Dust a sheet of parchment with cornmeal and set the pizza crust on top, then carefully place it onto an inverted baking tray (to carry it to the oven). Top the pizza as you wish. Open the oven door and gently slide the pizza-laden parchment from the tray onto the pizza stone (or heated baking tray) and bake for 5 to 10 minutes, until the crust is golden brown and the cheese is fully melted.
Step 6
Open the oven door (watch for steam!) and gently slide the cooked pizza and parchment off the pizza stone (or baking tray) onto a cutting board. Close the oven door but leave the heat on. Carefully slide the parchment out from under the pizza and slice to serve hot. Repeat with the remaining pizzas.
To make a meat lover’s pizza (pictured), spoon tomato sauce over the crust, add an assortment of thinly sliced salami or even spicy Calabrian ’nduja sausage and top with your favourite grated or crumbled cheese. Vegans can substitute plant-based toppings for the meats!