From start to finish ready for toppings in 25 minutes: Pizza Dough recipe that is so crisp yet fluffy it tastes like it came straight from a pizzeria!
25 minute Pizza Dough
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This pizza dough is so ridiculously easy to make you will be shocked at how delicious it turns out!
Tips to make it even better
Even though you’re using instant yeast it’s best to let it activte in the warm water with the sugar before adding the salt and flour.
Sticky dough equals a more crisp shell on your crust. This is what you want for awesome pizzeria style pizza dough.
However, sticky dough is hard to deal with which is why recipes usually call for more flour. The thing is, you don’t want to use all that extra flour because you’ll be cooking at a super high temperature and loose flour at a high temperature takes on a funky flavor.
Hence, the oil. I use grapeseed oil. In the book Mozza (which teaches all about the most amazing art of cooking fancy Italian foods and especially pizza), we are told to use grapeseed oil for the best pizza dough results.
If you cannot find grapeseed oil, never fear, all is not lost: use canola oil. DO NOT under any circumstances use olive oil!
I repeat, do not use olive oil. I know it tastes great and has awesome health benefits or whatever, but olive oil has a lower smoking point. You don’t want burnt oil pizza y’all; trust me and leave the olive oil off the pizza unless you want to drizzle it after baking.
Docker that pizza dough!
If you don’t know what that means, don’t feel stupid. I didn’t know either! So maybe you are stupid, but we’re stupid together at least!
Stupidity is funner in groups.
Words of wisdom right there for ya… So to docker the pizza means to poke holes in the pizza dough before putting your sauce and toppings on. It just keeps it from getting too puffy and becoming more homemade and less pizzeria-y. Here is a fancy tool to docker your pizza dough, or you can just use a fork.
Learn from experience:
Okay so as you can see in the picture above, I used flour to stretch my dough on— LEARN from my mistakes y’all! I now always use only corn meal. Makes a world of difference!!!
Also, as you can see from my picture below, I tried to get fancy and I tossed the dough. LEARN from my mistakes y’all! Don’t throw dough unless you’re cooler than I am!
Cooking Temps and Times:
Dear reader, if you can get a pizza oven such as this one, then I highly suggest it! They make pizza cooking so much more fun and easy and you just can’t beat the flavor.
That being said; this pizza dough is going to be great with or without a pizza oven!
I currently cook my pizza’s in an outdoor pizza oven that has been heated to 800F degrees and then dropped down right before adding the pizza to it to cook.
However I have spent years cooking my pizza’s in my household oven at it’s highest possible temperature (almost 500F degrees) and the results have always been AMAZING.
Enough talk, let’s eat!
Recipe for 25 minute Pizza Dough:
- 1.5 cups of very warm water
- 1 TBS Instant Yeast
- 1 TBS Sugar
- 3 cups Flour
- 1.5 tsp Salt
- 2 TBS Grapeseed Oil
- Combine the warm water, yeast and sugar and stir it up a little.
- Let them sit for five minutes until yeast is activated and little bubbles have started to form.
- Add the flour and salt and mix the two together until the dough is well kneaded (about two minutes on medium speed in a stand up mixer).
- Pour the grapeseed oil over the dough and form it into the shape of a ball.
- Refrigerate if you don't plan to use immediately. Can be refrigerated for up to two days.
- If planning to use right away, let rise for fifteen minutes (yes that's all! Don't overrise!).
- Stretch to size and place toppings on the dough.
- This makes enough dough for one large pizza or two personal to small/medium sized pizzas.
- Bake at 700F degrees for five minutes
- or at the highest temperature your oven reaches for 6 to 7 minutes or until dough is golden brown.