Quick Pizza Dough (for deep dish, pan, or thin crust pizza)
Our quick pizza dough recipe is fast, foolproof, & versatile. You can make deep dish, pan, or thin-crust pizzas. Ready to bake in as little as 30 minutes!
2-3cupsall purpose flour(can substitute half or all whole wheat flour)
1tspsalt
3tbspextra virgin olive oil
Instructions
Add the warm water to the bowl of your stand mixer or a medium-large mixing bowl. Mix in the sugar or honey and stir until dissolved. Sprinkle the yeast over the top and let rest for a few minutes.
Add two cups of the flour, the salt, and olive oil and mix with the dough hook on low speed (or stir by hand with a sturdy spoon or dough whisk).
Mix until the dough begins to come together. Add an additional half cup of flour, and continue mixing until the dough cleans the side of the bowl and is smooth and elastic.
If you are using white flour, you can add additional flour by spoonfuls while mixing until the dough is smooth and workable. If you are using whole wheat flour, you won't need the full three cups but use additional flour as needed to make a smooth, slightly wet dough (the bran in the flour will soak up additional liquid as it rises so you want a slightly wetter dough, or you'll end up with a dry or tough crust).
Drizzle a bit of oil in the bowl and cover the dough. Let it rest and rise in a warm place for 15-30 minutes.
Punch down or fold over the dough and divide it into portions. A single batch makes one large pizza (or half-sheet pan), two medium, or three small pizzas. If you made a double or triple batch of dough, divide accordingly.
If you are shaping your pizzas immediately, let the dough balls rest for a few minutes to let the gluten relax. Then, stretch or roll them out on an oiled pan or sheet of parchment paper (or sheet pan with a baking liner or oil). If you want a puffy pan style crust, let the crusts rise until puffy before topping and baking. If you are using a lot of toppings, you may want to par-bake the crusts slightly so they don't get soggy.
Follow your favorite pizza recipe, or top with pre-heated sauce and your favorite toppings, and bake in a hot oven (475 ℉ or hotter for thin crispy crust styles). For the crispiest crust, use heavy cast iron pans or use a pizza peel to bake directly on a preheated pizza stone.
Baking time depends on the oven temperature, pizza size, and thickness of toppings. Thin crust will cook in a few minutes, while thicker pan style or deep dish pizzas can take up to an hour (use a lower temperature for deep dish pizzas so the toppings don't burn before the crust is done).
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