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Easy from-scratch pizza dough that's ready to bake in just 10 minutes! 10 Minute Pizza Dough turns homemade pizza-making into a quick meal for everyone to enjoy!
This pizza dough comes together and is ready to bake in just 10 minutes; you can have fresh, hot, homemade pizza on the table in 20!!!
INGREDIENTS
- ¾ cup warm water (**See Note**)
- 1 teaspoon active dry yeast (if you buy the little envelopes you will have some left over. Envelopes typically contain 2¼ teaspoons. Fold the remaining yeast up tightly and keep refrigerated for the next time)
- 2 cups all purpose flour, plus more for kneading and dusting your work surfaces
- 1 teaspoon sugar
- 1 teaspoon kosher salt (less if you only have table salt handy)
- 1½ tablespoons olive oil
- cornmeal (optional)
INSTRUCTIONS
- Preheat the oven to 500 degrees. NOT BROIL. If you have a pizza stone, be sure it's in the oven before you turn it on (This prevents is from cracking). If you are not using a pizza stone you can use the back of a cookie sheet -- see instructions below.
- Pour the warm water in a large bowl. Add the yeast and let it sit for about a minute until it's looking a little foamy.
- Add the flour, sugar, salt, and olive oil. Stir to combine (I use a sturdy spatula or wooden spoon) and form a shaggy dough.
- Flour a clean work surface and dump the dough onto it. Knead the dough for about 4 minutes, incorporating any dry bits that weren't mixed in the bowl.
- Place the dough back in the bowl and cover it with a kitchen towel (I know the bowl is dirty; it's fine.). Put the bowl on top of the stove (the heat from the oven will make the dough more pliable) and let it sit for 5 minutes.
- While you wait for the dough, get your pizza toppings ready -- grate your cheese, slice onions and peppers, etc.
- If you have a pizza peel, rub it with flour and dust with cornmeal (this prevents sticking). If you do not have a pizza peel you can use a wooden cutting board OR you can assemble and bake on THE BACK of a cookie sheet.
- Divide the dough in half (well-floured hands help) and stretch it carefully into a circle. I like a thinner crust so I just leave a slight lip around the edge of my circle and I stretch it pretty thin but this is all about preference (Note: thicker dough will take a little longer to cook).
- Place your circle on the peel/cutting board/cookie sheet you set up and add your toppings.
- If you are using the cookie sheet, place it right in the oven (middle rack) and bake for 10 minutes.
- If you heated a pizza stone in the oven, carefully slide your pizza off the peel or cutting board and onto the stone. Bake for 10 minutes (more if you opted for a thicker crust) or until the crust is golden and the cheese is melted.
- Repeat with the second dough.
- EAT.
NOTES
#1 - I always test my water temp by sticking my fingers under the faucet and letting the water run -- you are looking for just barely warm (I read once to think of a baby's bath water if that gives you a reference point). Too hot will kill the yeast and too cold won't activate it. Your packaging should have a recommended temperature if you're nervous about this.
