Quick Pizza Dough

Who doesn’t love the aroma of freshly baked pizza wafting through the house? Making pizza dough from scratch might seem daunting, but what if I told you that you can create a perfect, restaurant-quality pizza dough in just three hours? Yes, you read that right! This blog post is here to guide you through a foolproof recipe that’s not only quick but also delivers a crispy, chewy, and flavorful crust that will have your family and friends coming back for more. Plus, this recipe works outstandingly well in an outdoor pizza oven, bringing an authentic pizzeria experience right to your backyard. Let’s dive into the world of homemade pizza and transform your kitchen into an Italian pizzeria!

Ready in 4 hours	Serves 6 people
Yield    6x 290g pizzas	Metrics US, EU

Ingredients 

Dough 

• 950g bread flour
• 50g semolina flour 
• 4g active dry yeast
• 750g water
• 24g salt

Directions

Prepare the Dough:

• Pour water into a large bowl.
• Sprinkle yeast over the water.
• Add flour and then salt.
• Lightly mix with a dough whisk until the  dough is lumpy and not fully combined.
• Cover the bowl and let it rest for 30 minutes at 24°C (75°F).

First Rest and Fold:

• Perform a stretch and fold: Gently stretch one side of the dough up and fold it over the rest of the dough. Rotate the bowl 90 degrees and repeat this process until you’ve stretched and folded all sides.
• Round the dough into a ball.
• Cover the bowl again and let it rest for 1 hour.

Divide and Rest:

• Divide the dough into 6 equal balls, approximately 290 grams each.
• Place each ball into a well-oiled container. This will help during shaping.
• Let the dough ferment at 24°C (75°F) for 1 hour and 30 minutes.

Preheat the Oven:

• For an outdoor pizza oven: Preheat until the temperature of the stone reaches at least 600°F.
• For a home oven: Preheat to 550°F with a pizza stone inside for about 45 minutes.

Shape the Pizza:

• Lightly flour your work surface and your hands.
• Take one dough ball and gently press it into a flat disc with your fingers.
• Pick up the dough and use the backs of your hands and knuckles to stretch it, allowing gravity to help, until it reaches your desired size. Avoid pressing out all the air to maintain a nice, airy crust.

Add Toppings:

• Place the shaped dough on a pizza peel dusted with flour or semolina to prevent sticking.
• Add your favorite toppings.

Bake the Pizza:

• For an outdoor pizza oven: Bake for about 1 to 1 minute and 30 seconds, rotating for even crust coloring.
• For a home oven: Bake for 10-12 minutes, or until the crust is golden and the toppings are cooked.

Enjoy!