Pizza Dough

Adapted from King Arthur

We needed pizza dough a bit more quickly than the original King Arthur recipe allows for. I took a number of shortcuts: I didn’t do the 15 minute rise after rolling out the dough or the second 90 minute rise. I also didn’t precook the crust before adding toppings. And it still turned out fluffy and delicious!  Here’s my quicker version.

Ingredients

  • 2 teaspoons instant yeast
  • 1 cup lukewarm water
  • 2 tablespoons olive oil
  • 3 cups all-purpose flour
  • 1 1/4 teaspoons salt

Directions

  1. Mix and all the ingredients together until they form a smooth dough. I used a stand mixer with a dough hook for ~4 minutes.
  2. Cover and leave the dough to rise for one hour.
  3. Preheat oven to 450°F.
  4. Roll out the pizza dough into whatever shape/thickness you like. I used the dough to make two rectangular(ish)pizzas around 12″x6″ with a crust that wasn’t really thin or thick–right in the middle. It puffs up more as it cooks!
  5.  Add your sauce and toppings! We used tomato sauce, fresh and shredded mozzarella, green pepper, mushrooms, onions, and fresh basil. Bake for 12-14 minutes at 450°F.