10 MINUTE
PIZZA DOUGH
PREP TIME
10 mins
COOK TIME
10 mins
TOTAL TIME
20 mins
This pizza dough comes together and is ready to bake in just
10 minutes; you can have fresh, hot, homemade pizza on the table in 20!!!
Author: Heather Tullos
Serves: 2 (12") pizzas
INGREDIENTS
- ¾ cup warm water (**See Note**)
- 1 teaspoon active dry yeast (if you buy the little envelopes you will have some left over. Envelopes typically contain 2¼ teaspoons. Fold the remaining yeast up tightly and keep refrigerated for the next time)
- 2 cups all purpose flour, plus more for kneading and dusting your work surfaces
- 1 teaspoon sugar
- 1 teaspoon kosher salt (less if you only have table salt handy)
- 1½ tablespoons olive oil
- cornmeal (optional)
INSTRUCTIONS
1.
Preheat the oven to 500 degrees. NOT BROIL. If
you have a pizza stone, be sure it's in the oven before you turn it on (This
prevents is from cracking). If you are not using a pizza stone you can use the
back of a cookie sheet -- see instructions below.
2.
Pour the warm water in a large bowl. Add the
yeast and let it sit for about a minute until it's looking a little foamy.
3.
Add the flour, sugar, salt, and olive oil. Stir
to combine (I use a sturdy spatula or wooden spoon) and form a shaggy dough.
4.
Flour a clean work surface and dump the dough
onto it. Knead the dough for about 4 minutes, incorporating any dry bits that
weren't mixed in the bowl.
5.
Place the dough back in the bowl and cover it
with a kitchen towel (I know the bowl is dirty; it's fine.). Put the bowl on
top of the stove (the heat from the oven will make the dough more pliable) and
let it sit for 5 minutes.
6.
While you wait for the dough, get your pizza
toppings ready -- grate your cheese, slice onions and peppers, etc.
7.
If you have a pizza peel, rub it with flour and
dust with cornmeal (this prevents sticking). If you do not have a pizza peel
you can use a wooden cutting board OR you can assemble and bake on THE BACK of
a cookie sheet.
8.
Divide the dough in half (well-floured hands
help) and stretch it carefully into a circle. I like a thinner crust so I just
leave a slight lip around the edge of my circle and I stretch it pretty thin
but this is all about preference (Note: thicker dough will take a little longer
to cook).
9.
Place your circle on the peel/cutting
board/cookie sheet you set up and add your toppings.
10.
If you are using the cookie sheet, place it
right in the oven (middle rack) and bake for 10 minutes.
11.
If you heated a pizza stone in the oven,
carefully slide your pizza off the peel or cutting board and onto the stone.
Bake for 10 minutes (more if you opted for a thicker crust) or until the crust
is golden and the cheese is melted.
12.
Repeat with the second dough.
13.
EAT.
NOTES
#1 - I always test my water temp by sticking my fingers
under the faucet and letting the water run -- you are looking for just barely
warm (I read once to think of a baby's bath water if that gives you a reference
point). Too hot will kill the yeast and too cold won't activate it. Your
packaging should have a recommended temperature if you're nervous about this.
0 Response to "10 MINUTE PIZZA DOUGH"
Posting Komentar