Quickest Pizza Dough

The dough made with this recipe will not only impress you with its quick and easy preparation but also with its taste. It is just as it should be - crispy, soft, elastic, and light. We make it with instant dry yeast, as we usually always have it on hand.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 450 g Wheat flour, white, multi-purpose

  • 1 teaspoon Sugar, white

  • 1 bag Yeast, dry

  • 1.25 teaspoons Salt, table

  • 2 spoons Oil, olive

  • 350 ml Water

  • pieces Oil, olive

Steps

  1. In a large bowl, mix the flour, salt, sugar, and yeast. Add water and oil, and mix the ingredients with your fingers or a mixer until they come together and form a rough dough. Then, turn the dough onto a work surface and knead it until it becomes smooth, pliable, and elastic, and does not stick to your hands. If it is too sticky, add a bit more flour.

  2. Grease a bowl with olive oil. Shape the kneaded dough into a ball and place it in the greased bowl. Take a piece of transparent food wrap and lightly grease one side with oil. Cover the bowl with the dough with the wrap (the greased side should face down) and let the dough rise in a warm place for 30 minutes (or longer).

Nutrition Information (Per 100g)

  • Calories: 380.3 kcal
  • Fat: 4.09 g
    • Saturated Fat: 0.41 g
  • Carbohydrates: 71.32 g
    • Sugars: 0.61 g
  • Protein: 10.01 g
  • Fiber: 2.25 g

Advice

If the dough is too dry, add a little more water; if its too sticky, add a bit more flour. Properly kneaded dough is elastic and does not stick to your hands. The dough can also rise in an oven preheated to 50 degrees Celsius. The kneaded dough can also be frozen. Simply divide it into pieces of any size, shape them into balls, wrap them in transparent food wrap, and store them in the freezer. When you want to use the dough, take it out of the freezer, place it in an oiled bowl, and let it rise in a warm place. It is recommended to let the risen dough rest for 10 minutes before rolling it out.