Quick Pizza Dough Recipe
This is a simple same-day pizza dough for when you want pizza today, not tomorrow. It will not have the same depth of flavour as a longer fermentation, but it is still very approachable at home and gives a soft, balanced result.
This is the most practical option when you are short on time. It is reliable, straightforward, and a very useful dough to have in your back pocket.
Ingredients
- 500g strong white flour or Italian ‘00’ flour for pizza
- 300–325g water (start lower, add more if needed — higher-protein flour will need more water)
- 2–3g active dry yeast (use a little more in winter, less when your kitchen is warmer)
- 10g sea salt
- 4g sugar (optional)
Before you begin
This dough may feel slightly sticky at first. That is normal. Try not to correct it too quickly with flour — a short rest will often make it easier to handle.
Method
Build your dough
Combine all ingredients and gradually add the water until a rough dough forms. If it feels messy, let it rest for 5 minutes before continuing.
Knead
Knead for 6–8 minutes, until smoother and more elastic. Avoid adding flour if you can — the dough will become easier as gluten develops.
Shape the dough balls
Divide into two pieces and shape into tight balls. Place onto a lightly oiled tray and cover.
Let the dough rise
Leave for 1–1.5 hours, until slightly puffed and lighter. The dough should feel aerated rather than just larger.
Stretch the dough
Press gently from the centre outward, keeping the edges slightly thicker. If it shrinks back, let it rest a little longer.
Top and bake
Bake at 250°C, starting without mozzarella, then finish with cheese.
Explore the other methods
Looking for better flavour? Try the poolish dough.
Want the lightest result? Explore the advanced method.