Super Simple 1 hour Pizza Dough
Brian Wolter
2
25 minutes
10 minutes
Italian
Dinner
Here is a recipe for a super easy and quick pizza dough that is ready in just 1 hour. It requires absolutely no special equipment and uses basic store-cupboard ingredients.
Because of the fast proving time, it won't have the massive, wild air bubbles seen in the previous stone-oven photos, but it yields a wonderfully crisp, reliable, and delicious crust in a standard oven!
Ingredients
- 250ml lukewarm water
- 7g fine grained dried yeast
- 1 tsp white sugar (helps activate the yeast quickly)
- 2 tbsp olive oil (gives the crust elasticity and crunch)
- 1 tsp fine salt
- 375g strong wheat flour or Tipo 00 (with at least 11% protein)
Instructions
Before you start: Place a 3 cm thick pizza stone or The Pizza Steel on the top shelf and preheat your kitchen oven to its absolute highest setting—usually 240°C–250°C (Gas Mark 9).
1. Activate the yeast (5 mins): Pour the lukewarm water into a large mixing bowl. Stir in the dried yeast and sugar. Leave it to sit for 3 to 5 minutes until you see a few small bubbles forming on the surface.
2. Bring the dough together (5 mins): Add the olive oil and salt to the bowl. Start adding the flour gradually, stirring with a wooden spoon. Once the dough comes together and becomes too thick to stir, tip it out onto a lightly floured worktop.
3. Knead until smooth (5 mins): Knead the dough thoroughly with your hands for about 5 minutes. Only add a tiny dusting of extra flour if it is sticking aggressively to your fingers—you want the dough to remain soft, smooth, and pliable. Shape it into a neat ball.
4. The quick prove (35 mins): Grease your mixing bowl with a drop of olive oil, place the dough ball inside, and cover the bowl with a clean, damp tea towel. Place it in a warm, draught-free spot. Let it rise for about 35 minutes until noticeably puffed up.
5. Shape and bake (10 mins): Divide the risen dough into two equal portions. Using your fingertips, gently press a dough ball outward from the center onto a piece of parchment paper or a pizza peel dusted with semolina flour. Avoid using a rolling pin if you want a puffy, airy rim. Top quickly with your favourite sauce and ingredients (keep them light so the base doesn't get soggy). Carefully slide the pizza (along with the baking paper) onto the scorching hot baking tray. Bake for 8 to 12 minutes (depending on oven temperature) until the crust is beautifully golden brown and the cheese is bubbly and charred in spots.
Frequently Asked Questions
I don’t have any dried yeast or fresh yeast. Can I make this recipe using baking powder instead of yeast?
Yes, you can, but you’ll never be able to get the same crust and edge with bicarbonate of soda. But then again, baking powder pizza is better than no pizza at all :-).
This recipe makes enough dough for 1 large pizza (or 2 smaller ones).
Ingredients
Flour: 250g plain flour (plus extra for dusting)
Baking powder: 2 tsp
Salt: 1 tsp
Sugar: ½ tsp (optional, but helps with browning)
Oil: 2 tbsp olive oil
Water: Approx. 125ml lukewarm water
Can I use cane sugar instead of white sugar?
Yes, you certainly can. The sugar is only added to provide the yeast with some easily digestible energy at the start of the proving process.
I’ve got some sourdough starter – can I add it to the dough?
Yes, you can do that, but you’ll need to remember to add a little less water to the recipe, depending on how wet your sourdough starter is. You’ll have to experiment a bit here. It’ll definitely add extra depth to the flavour.
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