Baking Basics: 30-Minute Pizza Dough
There's nothing wrong with store-bought pizza dough. It's convenient, reliable, and, when you have little time but a lot of hungry bellies to fill, proves itself a boon to kitchen economics. But once the aroma of yeast and baking bread has filled your kitchen, foretelling the delicious delights to come, you'll make it yourself whenever you get the chance.
With the help of a food processor and a quick-rising method, you can go from planning to pie-building in about 30 minutes.
Total Time: 30 minutes | Prep Time: 30 minutes | Serves: 4
¾ cups all-purpose flour, plus 2 or 3 tablespoons for flouring
1 packet (7 grams) active dry yeast 2 teaspoons salt ¼ cup olive oil, plus a little more for oiling
1 cup tepid water (between 105F and 115F)
- Heat the oven to 550F. Pulse the flour, yeast and salt in a food processor. With the processor running, add the oil, then the water, both in a steady stream.
- Continue processing the dough until a rough dough forms, about 2 minutes. Form a ball with the dough and set in an oiled metal mixing bowl.
- Cover the bowl with a moist towel and set it on top of the oven. Let the dough rise for 15 to 20 minutes. Spread the dough evenly on your stone or pizza pan of choice and build your pie. Bake for 6 to 10 minutes.
You can make this dough ahead of time and store it in the freezer for up to 6 months.
A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.