Total time
30 min
Servings
1
Calories
1076.4
Category
Breads & Bakes
Master the art of homemade pizza with this quick and easy pizza dough recipe. Ready in just 30 minutes of active prep time, this European-inspired dough yields a perfectly chewy, golden crust every time.
Ingredients
Makes 1 serving
- 2 fast rising yeast
- 2 water
- 2 sugar
- 2 salt
- 4 olive oil
- 1/2 parmigiano
- 1/3 flour
Method
In a medium bowl combine water, yeast, sugar, and salt.
Let sit until foam appears on the top.
In the bowl of a stand up mixer combine the yeast mixture with the olive oil, salad oil, and 3 cups of the flour.
With the whip attachment, beat for 10 minutes.
Clean and remove the whip attachment. Add the remaining flour and cheese.
With the dough hook attachment in place, slowly pulse the mixer on and off until the flour is incorporated.
Continue kneading on medium speed for 10-12 minutes or until the dough is smooth and no longer clings to the sides of the mixer.
If you need to add more flour, do so 1 tablespoon at a time until the dough is no longer sticking to the sides.
Transfer the dough to a large, oiled bowl and cover with plastic wrap.
Place in a warm location and allow to rise for one hour or until doubled in size.
Punch down dough and allow to rise a second time.
After the second rise the dough is ready to be divided and rolled, or stored in the freezer.
Cook's notes
- Use warm water (around 110°F) to activate the yeast for the best rise.
- Let the yeast mixture sit until foamy to ensure it's alive and active.
- Knead the dough thoroughly for a smooth, elastic texture.
- Add flour gradually to avoid a dry, stiff dough.
- Allow the dough to rise in a warm, draft-free spot until doubled in size.
Easy swaps
- Instead of fast rising yeast, use active dry yeast (use 1.5x amount and proof longer)
- Instead of olive oil, use avocado oil or canola oil
- Instead of parmigiano, use pecorino romano or nutritional yeast (for vegan)
- Instead of all-purpose flour, use bread flour (for chewier crust) or gluten-free blend (adjust hydration)
Frequently asked
Can I make this dough without a stand mixer?
Yes, you can mix and knead by hand. Combine ingredients in a large bowl, then knead on a floured surface for 10–12 minutes until smooth.
Why is my dough not rising?
Check that your yeast is fresh and the water was warm (not hot). If the yeast mixture didn't foam, the yeast may be dead.
Can I use whole wheat flour instead?
Yes, but substitute only half the white flour to avoid a dense dough. Add a little extra water as needed.
How do I know when the dough is kneaded enough?
It should be smooth, elastic, and spring back when lightly pressed. It should no longer stick to the sides of the bowl.
