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.
- 2 teaspoons instant yeast
- 1 cup lukewarm water
- 2 tablespoons olive oil
- 3 cups all-purpose flour
- 1 1/4 teaspoons salt
- Mix and all the ingredients together until they form a smooth dough. I used a stand mixer with a dough hook for ~4 minutes.
- Cover and leave the dough to rise for one hour.
- Preheat oven to 450°F.
- 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!
- 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.
Adapted from King Arthur
I love this recipe because it is so simple. Not factoring in wait time or bake time, it’s about 5 minutes of work. Oh, and it yields enough dough to make two loaves, so you can bake one loaf today and another one later in the week!
- 7 1/2 cups flour*
- 3 cups lukewarm water
- 1 tablespoon salt
- 1 1/2 tablespoons instant yeast or active dry yeast
*I like to use a mix of all-purpose flour and wheat flour. I change up the ratio, but most recently used 5 cups all-purpose flour and 2 1/2 cups whole wheat flour. But feel free to use just all-purpose if you’d like!
1. Combine all the ingredients in a large (at least 6qt) mixing bowl. Mix everything together until you have a sticky dough. If you’re using a stand mixer, beat on medium speed for 60 seconds.
2. Now it’s time to let the dough rise. Cover the bowl (again it’s got to be at least 6 qts because it’s going to rise a lot!). I use a great silicone cover that my mom gave me, but use a lid or plastic wrap or whatever you’ve got!
3. Stick the bowl in the fridge and let it rise for at least 4 hours or as long as 7 days. Don’t be worried if it rises and falls–it will do that!
4. When you’re read to bake, grab half of the dough. Put some flour on the dough and shape into a round loaf or a log. Put the dough onto a parchment or silcone lined baking sheet. Sprinkle some flour on top and leave the bread to rest for 1 hour (or longer if your house is cool).
5. While the bread is resting, heat your oven to 450°F. Fill a shallow metal or cast iron pan on the bottom shelf with 1″ of water. Put on the bottom rack of the oven. This is essential for getting a nice brown crust.
6. When it’s time to bake, use a knife to slash the bread a couple of times about 1/2″ deep. I like to make an X on top of the loaf. It’s pretty!
7. Bake the bread for 25-35 minutes, until golden brown.