Saturday night at my house means one thing: pizza!
This quick pizza dough was born from the need to make homemade pizza even when time is short. When the day has been long and I don’t have time for long leavening, I prepare the dough with the stand mixer, which allows me to speed up the steps and still achieve a soft, easy-to-work, and very satisfying result. This quick stand mixer pizza dough is perfect for impromptu evenings without sacrificing the taste of homemade pizza.
I love experimenting and trying different pizza recipes, adapting them to the type of oven I use. With the red mini oven I often make a crispy and crumbly pizza dough, while when I use the home oven I prefer the crispy sheet pizza dough, simple and good.
In short, I try, retry, change, and have fun with the doughs because experimenting is part of the game in cooking. And in the end, one thing is certain: pizza is always good, especially with my practical and perfect doughs to share with the family.
“See you in the next recipe… and in the meantime, set the table!”
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour 20 Minutes
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 590.15 (Kcal)
- Carbohydrates 118.33 (g) of which sugars 5.20 (g)
- Proteins 20.38 (g)
- Fat 6.59 (g) of which saturated 1.04 (g)of which unsaturated 1.43 (g)
- Fibers 5.08 (g)
- Sodium 589.43 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 3/4 cups all-purpose flour (W 260-300)
- 1 1/2 cups water
- 0.35 oz fresh yeast
- 0.2 oz fine salt
- 0.4 oz honey
- 0.7 oz extra virgin olive oil
- as needed semolina (for rolling)
Steps for Quick Pizza Dough
First, dissolve the fresh yeast in 1/3 of the water with the honey.
In the stand mixer bowl, place the flour and start at speed 1 using the hook attachment.
Add the water with the yeast, then gradually add the rest of the water and the salt.
Now pour the oil in a stream and knead at maximum speed for 2-3 minutes until you get a homogeneous dough.
Continue to work the dough until it is kneaded: it will separate from the sides of the bowl, cleaning them, and will wrap around the hook. At this point, the dough is ready.
Transfer the dough from the bowl to the work surface, work it briefly, then form a dough ball and cover it with a towel. Let it rest for 10 minutes.
Take the dough ball and slightly flatten it with your hands. Bring one side of the dough towards the center, then repeat the operation with the opposite side. Turn the dough 90° and repeat the folds.
Then form a smooth ball, bringing the edges down, and place it on the work surface with the closure facing down.
Re-form a dough ball, cover it again with a towel, and let it rise at room temperature for 1 hour.
After resting, transfer the dough to the work surface and divide it into dough balls of the desired weight (4 dough balls of 250 g or 6 dough balls of about 160 g).
Work each portion bringing the edges towards the center, until you get smooth and well-closed balls.
Place the dough balls on the work surface, cover them with a towel, and let them rest before rolling them out for another 10 minutes.
Now you are ready to make your pizzas, top them as you like, and bake them. I use the red mini oven, what about you? It’s practical, quick, and the pizzas come out perfectly!
Storage and Tips
Storage: if you don’t use the dough immediately for rolling, after cutting, place the dough balls in a slightly floured container and cover them with plastic wrap or a lid. Keep them in the refrigerator for up to 24 hours. Before use, let them come to room temperature for 1-2 hours.
Alternatively, you can freeze the dough: wrap each dough ball in plastic wrap and place it in the freezer. When using, take the dough balls out of the freezer and let them thaw at room temperature. Once completely thawed, wait for the dough to become soft and active again before rolling; times may vary depending on the size and room temperature.
Tips: during resting periods, always cover the dough to prevent it from drying out on the surface.
FAQ
Why choose a flour W 260-300?
This type of flour ensures good elasticity and a stable structure of the dough, making it easier to work and roll.
How do I know if the quick pizza dough is ready?
When it is smooth, elastic, and well-kneaded.
Can I reduce the amount of yeast?
Yes, you can reduce the yeast by extending the leavening times. This way, the dough will mature more slowly and be more digestible.
