Quick Pizza Dough (oven ready in under 30 minutes) Printable Recipe
3/4 teaspoon active dry yeast
3/4 teaspoon sugar
1/2 cup warm water (110 degrees)
1/2 Tablespoon olive oil
couple dashes salt
1-1/2 cups flour plus more for dusting/kneading
Add yeast and sugar to water. Let set for 5 minutes.
Add olive oil, salt, and flour.
Stir until completely mixed. It is OK if it is a little wet. You are going to add to a floured surface and knead. This will add flour and help complete your dough.
It should take you less than 5 minutes to get a nice smooth ball. Cover with a towel and set aside for 15 minutes to rest/rise.
...TO USE YOUR DOUGH...
FLAT PIZZAS:
Preheat the oven and stone to 450 degrees.
Each dough makes a large pizza or 3 personal size.
Roll out or hand toss until it is as thin as you like it. The thinner it is the crispier it will be.
Turn up the edges if you like it that way or you can leave it flat.
Spread on the sauce. Try BBQ sauce or garlic cream sauce instead of marinara! Top with anything you like. Sprinkle cornmeal on your pizza peel or flat cookie sheet to be sure your pizza slides off onto the stone easily. If it doesn't wiggle find where it is sticking and add some more cornmeal under. There is nothing worse than pizza half on the stone and the other part sticking to your peel!
Bake for 8 to 10 minutes or until crust is golden brown and done. If you go thicker you will need the longer time but be careful it doesn't burn.
POCKET PIZZAS:
Preheat the oven and stone to 450 degrees.
Each dough makes 4 small pocket pizzas.
Roll out thin (but not too thin you can't handle it or if it might tear when you stuff it.)
Put your sauce on one half/
Then your cheese and other toppings. This would be great stuffed with breakfast pizza yummies like scrambled eggs, meat, and cheese.
Fold over.
Roll and pinch up the edges.
Sprinkle cornmeal on your pizza peel or flat cookie sheet to be sure your pocket pizza slides off onto the stone easily. If it doesn't wiggle find where it is sticking and add some more cornmeal under. There is nothing worse than pizza half on the stone and the other part sticking to your peel!
Bake for 8 to 10 minutes or until crust is golden brown and done. If you go thicker you will need the longer time but be careful it doesn't burn.
I like to make individual foods, love those pizza pockets
ReplyDeleteI made some for the youngest to take for lunch at school.
DeleteLove homemade pizza..especially fast and easy! Looks delicious!
ReplyDeleteJenny, This dough looks great! I'd love to Feature it tomorrow to start off our Homemade Pizza Week on http://foodisloverecipes.com Would that be ok?
ReplyDeleteAbsolutely Laurie, thanks!
DeleteThis is a great recipe, so quick. I'll definitely give it a try and I love the pizza pockets too.
ReplyDeleteLove pocket pizza, maybe because they are stuffed?
DeleteI have a daycare in my home, and the kids love to make their own lunches. I am going to try this next week during Spring Break so all the kids get to make them!!!!! I will let ya all know how it goes!!!!!
ReplyDeleteSend me photos on my Facebook page (link in upper left of this page.) I would love to see them!
DeleteWe love making pizza, your recipe looks amazing! Shared on Sulia <3 nettie
ReplyDeleteI am definitely going to have to try this. I need quick recipes these days!
ReplyDeleteG'day and uber yum Jenny! I wish could come through the screen and try a slice or two!
ReplyDeleteCheers! Joanne
http://whatsonthelist.net
Great post and love your step by step instructions. The kids will love to get their hands in this one!
ReplyDeleteKids love playing with their food. This one is fun!
DeleteMy normal crust takes 90 minutes to rise, I think we need to try this.
ReplyDeleteYou can have several pizza baked in this time. Def need to try!
DeleteI make homemade pizza once a week. It has become somewhat of a tradition. I have not made the individual pockets though. Thanks for reminding me I should try those.
ReplyDeleteThey are fun to make and eat. Easier to send for lunches too.
DeleteLove calzones and these individuals are super! Love that you use fresh red ripe tomatoes on your pizzas.
ReplyDeleteI cannot wait for garden season!! Spinach too!
DeleteThis looks so yummy Jenny. Thanks for sharing on the weekend re-Treat link party!
ReplyDeleteBritni @ Play. Party. Pin.
Thanks for stopping by!
DeleteThis looks wonderful! Thank you for linking it up Friday at our Weekend Social on Kitchen Dreaming! We hope to see you again this week! :)
ReplyDeleteThis dough seems easy to make ! The pocket pizza looks interesting :)
ReplyDeleteLOVE pocket pizzas! Think "Hot Pockets" brand.
DeleteAwesome Jenny! Who has hours waiting for pizza dough anyways! I featured this recipe at my Sunday Dinner Link Party! Thanks for sharing!
ReplyDeleteThank you so much for featuring my dough, it's an honor!
DeleteSame recipe that I have used for years, but I had about 1/2 tsp or garlic powder and 1/2 tsp italian seasoning to the flour and mix.
ReplyDeletethat should read ADD not had.
DeleteThat would be a nice addition to the dough!
DeleteThis comment has been removed by the author.
ReplyDeleteI love your quick and simple recipe, Jenny! This would be my first time making pizza dough and I have a Kitchen Aid mixer I plan on using. Are there any extra steps or precautions I should take for using a mixer? Thanks!
ReplyDeleteThis one is so easy you don't really need to get the mixer out for it. In fact unless you double the dough there might not be enough dough for it to mix. I love to use it for bread but haven't used it for this dough. If you try it you should know you won't need to mix it much before it is incorporated. Let me know how it goes!
DeleteThanks a MILLION for your prompt response, Jenny! I was just staring at the hash brown recipe you posted on Facebook, lol. I'm single so I need just a little dough at a time anyway. I'll take your advice and go old school without the mixer. Thanks very very much!
DeleteIf you are feeling brave eBONYm try this recipe http://www.inthekitchenwithjenny.com/2010/07/grilled-pizza.html. It makes a ton (but you could half it) and you can make personal pizza size to grill and then freeze the cooked dough. Instructions on the bottom of that on how to use the frozen cooked dough.
DeleteThanks for the recipe! I'll bookmark it and try it after I get comfortable with this simple one, lol. One more question, if you don't mind, Jenny. I'll be using whole grain or wheat flour for this quick recipe, are there any rules or substitutions I should make?
DeleteI never use straight up 100% just wheat. I always do a mix of wheat and bread flour. If you are going all wheat you will not use as much as it sucks up more liquid. You might add a touch more oil. Crossing my fingers for ya!
DeleteNo crossing of fingers for this novice because I'm taking your recommendations 100%! LOL. I'll run out tomorrow and grab the ingredients as listed and a mix of wheat and bread flour. Should it be a 50/50 mix? Thanks!
DeleteI would try a 50/50 mix or even 60 bread/40 wheat. It doesn't use much so if it doesn't work out you aren't out too much as you tweak it. ;)
DeleteYou will want a slip or spanks or something as support with thin dresses. (Not sheer, just thin.) Ultimately, I'm really happy with mine. I wore it to sing with a jazz band, and it was a HUGE hit.
ReplyDelete