Quick homemade pizza dough
Units
Temperature
Servings
Ingredients
Dough
- 160 g plain flour rounded
- 3 g instant yeast rounded
- 4 g sugar rounded
- 2 g fine salt rounded
- 15 ml olive oil rounded
- 90 ml lukewarm water rounded
Method
Method
- Mix the flour, yeast, sugar, and salt. Add the oil and water, knead for 7 minutes, cover, and rise for about 1 hour.
- The dough weighs about 274 g. Keep it covered and let it rise for about 1 hour, until visibly expanded and soft enough to stretch without snapping back.
- Heat the oven to 250°C with a heavy tray, pizza steel, or stone inside for at least 30 minutes. Stretch the dough to a 30 cm round on baking paper, leaving a narrow rim.
- Use the topping selector below for exact quantities and before-bake and after-bake steps. Choose a 30 cm quick-dough-compatible preset and keep within its stated capacity so the modest dough weight bakes through.
- Slide onto the hot surface and bake 10 to 12 minutes, until the rim is golden and the underside is crisp and spotted. Follow the selector for finishing ingredients, cool on a rack for 2 minutes, then cut.
Notes
- Baker’s percentages: plain flour 100%, water 56.25%, instant yeast 1.88%, sugar 2.5%, salt 1.25%, and oil 9.4%. The batch weighs about 274 g for one 30 cm round.
- The topping selector supplies exact topping quantities, moisture preparation, assembly order, and after-bake additions. This page now owns only the accessible same-day base.
- For a crisper base, preheat the tray for at least 30 minutes.
- Most domestic ovens stop at 250°C, which is the right setting here. If yours goes higher, use it and start checking at 8 minutes.