I learned how to make this quick and easy pizza dough watching Bobby Flay some time ago. I love how easy and quick it is. PLUS, I just recently learned that I can freeze it! (For up to 3 months!) Yay! So with all that is going on right now…shortage of basic supplies, more home time with always-hungry kids and unpredictable work hours at the clinic, I decided to go ahead and make several batches to be ready any time we need a quick meal. One batch will make two (14-inch) pizza pies. You can, of course, quarter each half into individually sized pizzas. If you decide to freeze, just be sure to let it thaw in fridge over night, then let sit out at room temperature for 30 minutes prior to shaping into your desired shape (round or rectangle).
Once shaped I like to brush it with olive oil and sprinkle with some California Garlic Salt. Bake the crust for about 5-7 min before adding toppings to make it a bit sturdier (in my opinion), it should be light and golden, not browned yet. Finish it in the oven until crust is golden brown and cheese is gooey, bubbly and toppings are cooked to your taste. For even more added flavor I melt butter with garlic powder and brush the edges at it comes out of the oven. Also, instead of flour on my baking sheet I use cornmeal, it give it much better texture. It’s delicious! The varieties of pizza are endless. I’ve included some pictures of pizzas I have made using this dough in the past. I’ll post about that at a later time. I hope this will at least give you a great start to make your own homemade pizzas with your loved ones now and later!
Quick Pizza DoughPrint Recipe
- 3 1/2-4 Cups Bread Flour, plus more for kneading
- 1 tsp sugar
- 2 tsp kosher salt
- 1 Envelope Instant Dry Yeast
- 1 1/2 Cups water (about 110 degrees)
- 2 Tbsp Olive Oil, plus 2 tsp
In a stand mixer, combine flour, sugar, salt yeast on low until blended. While mixer is running, add the water and 2 Tbsp olive oil, mixing until dough form into a ball (if too sticky, add a little more flour, 1 Tbsp at a time). Dough should come together in uniform but just slightly tacky to the touch. Turn out onto floured surface and knead slightly until smooth, firm ball is formed.
Grease large bowl with the remaining olive oil, add the dough, cover with plastic wrap and let sit in warm area until it doubles in size, about 1 hour. Turn the dough out onto flour surface, divide into 2 equal pieces. If cooking now, cover each with a clean kitchen towel and let rest 10 min.
If you want to freeze, go ahead and brush the ball with a little olive oil and wrap in plastic wrap. Place in freezer for 15 min (called “flash freezing”). Then place dough into plastic bag in freezer until ready to use.
You can use All Purpose flour, by all means. I like Bread Flour because it has a higher gluten content, which yields a much crispier crust. The AP flour will be a more chewier crust. Either flour is just fine!