How to make pizza dough fast?
Pizza is loved by almost everyone, including those especially picky eaters. This popular dish is one reason why pizza restaurants are flourishing all around the world. However, prepare a pizza from scratch at home may not be everyone’s cup of tea. I’m sure you barely have any time to cook. My guess is you grab fast food or frozen pizza on the way home. But have you ever made your own pizza before and how to make pizza dough fast? Making pizza dough from scratch seems intimidating, but with the right recipe it’s easier than you think!
You probably searched for a recipe of how to make pizza dough fast. Start baking pizza at home today with the best recipes and techniques in the quickest way possible.
We keep this pizza dough recipe as simple and approachable as possible.
First of all, ingredients:
- 1kg type 00 pizza flour
- 500mL water
- 0.5-1g rising flour
- 5g salt (or to taste)
Step 1: Add water to the bowl (should be in the 20-22 degrees celsius range so as to not change the qualities of the flour), the rising flour, the salt and add the flour through a sifter gradually. The purpose of the sifter will incorporate air into the dough and break up any lumps.
Step 2: Mix it for 6-7 minutes with a machine, or about 20-30 minutes with your hand, until uniform. After that, form balls from 180 to 250g. This will yield about 7 to 9 pizza “balls” of dough.
Cup your hands and work the dough in circular motions.
Step 3: Take the dough and fold it into itself, beat it on the table to flatten out the dough
Repeat until the dough is well smooth and round.
Step 4: Place the pizza “balls” into a tray, cover it with a damp cloth (or sprinkle water on top and cover with wrapping film), place it in a place free of wind because wind is the number one enemy, as it tends to dry the dough and form a crust on the surface.
If possible, at a temperature between 24 and 27 degrees celsius. Let the flour rise for at least 4 hours.
If you keep the dough at a colder temperature, let it rise for longer, up to 72hours.
The strength of the flour is determined by a number of properties such as the degree of water absorption and the amount of protein (a strong flour has a greater amount of protein and absorbs more water). 00 flour is the most refined flour found in Italy. Being so fine, it creates a dough that is silky and maintains a chewiness when cooked
→ you will find all this info in the product descriptions
Letting enough time for the flour to rise allows the enzymes contained in the flour to trigger the chemical processes that transform starch (carbohydrates) into simple sugars and gluten (proteins) into simple amino acids, these processes and transformations give the final product a great digestibility, having performed a good part of the work that our stomach would otherwise have to do. The more you let the flour rise, the easier it becomes to digest.
Boo! So, to make sure that doesn’t happen I do two things…
Pre-bake the crust for 5 minutes (no more) in the preheated oven until it looks slightly set and a little bubbly (not brown at all)
Bake the pizza on the lower rack of your oven to ensure the crust is closer to the heating element than the cheese. I use a convection oven and still choose to do this.
If you have a pizza stone that can be preheated, there is no need to pre-bake the crust.
Pizza dough is a great way to use up all the leftovers from your fridge. You can keep it simple, but we have suggestions for adding fresh herbs or dried Italian seasonings.