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Shaping the dough for Quick pizza dough (crust)
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Quick pizza dough (crust)

Quick pizza dough made with four ingredients only, great for thin or thick crust. This one is made in just one hour from start to finish, yet still crusty.

Quick pizza dough (crust)
I don't know many people that don't like a good pizza, however, if you are one of them, you might change your mind when you'll try this pizza crust recipe. It's literally the best homemade pizza dough we have ever tried or made. It's quick and easy to make (quicker than our sourdough pizza dough recipe, but just as good. And you know what we love the most about it? A soft, fluffy inside and a beautiful, crusty outside. Perfect for both thin or thick crust. You can use a stand mixer for kneading. For even a softer inside and the best crust possible, try proofing overnight in the fridge. It doesn't get any simpler does it?

Ingredients for a Quick pizza dough (crust)

Combined water and flour in a bowl for Quick pizza dough (crust)

Kneading a dough for Quick pizza dough (crust)

Adding salt to a dough for Quick pizza dough (crust)

Shaping dough for Quick pizza dough (crust)

Shaping dough for Quick pizza dough (crust)

Quick pizza dough (crust)

Quick pizza dough (crust)

 

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • makes
    2
    pizzas
  • preparation:
    10
    minutes
  • proof:
    45
    minutes
  • bake:
    5
    minutes
  • total time:
    60
    minutes

METHOD

  • preparation

    In a large bowl (or in a bowl of a stand mixer) combine the flour, yeast and water. Add the salt and olive oil, stir to combine using a wooden spoon, then start to knead with your hands. Turn onto a lightly floured surface and knead for about 5 minutes or until smooth and elastic. You can use a stand mixer for combining and kneading the dough as well.

  • proof

    Preheat the oven to the highest temperature. Divide the dough in half, shape into two nice and smooth balls. Drizzle a large plate or a tray with olive oil, then place the balls of dough onto the plate / tray and cover with cling film. Leave to proof for about 40 - 50 minutes at room temperature or until doubled in size.

    Tip
    For an extra fluffy inside and crusty outside, leave the dough to proof in a fridge overnight or up to 48 hours.
  • shape and bake

    Add about 2 tablespoons of flour to a clean working surface. Place one piece of the dough on top of the flour. Shape the dough into the most perfect circle you possibly can. Leave about 1 cm (1/2 inch) edge around the circle. Start stretching the dough from the center towards the edge, rotating the dough clockwise until you reach the desired size. Pick the dough up with your hands and shake of any excess flour. Transfer to a baking sheet, lined with parchment paper. Add your favorite toppings, then place in the oven. Bake at at the highest oven temperature for about 5 - 8 minutes.

    Tip
    Never use a rolling pin to stretch out the dough. Rolling pin flattens the dough which results in the dough being stiff and not fluffy at all.

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