Quick Pizza Dough

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Quick Pizza Dough

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Course Main Course

Ingredients
  

  • 2 - 2.5 cups AP or bread flour
  • 1 cup warm water ( see below )
  • 2.5 tsp active yeast ( 2 tsp instant yeast )
  • 1.5 tsp sugar
  • 2 tbsp olive oil
  • 1/8 - 1/4 tsp Garlic powder and/or dried basil ( optional )
  • 3/4 tsp salt
  • 3 tbsp cornmeal ( optional )

Instructions
 

  • If using active yeast, proof it by combining the warm water, yeast, and sugar in a bowl, whisk it up until the granules are dissolved, cover, and let sit until it foams up. Add 1 cup flour, garlic powder and basil.
  • If using instant yeast, combine water, yeast, sugar, garlic powder and basil in a bowl.
  • Add olive oil, and stir together very well.
  • Gradually add 1 cup of flour and the salt.
  • Keep stirring until the dough forms into an elastic ball and begins to pull away from the bowl. You might need to add up to 1/2 cup of flour, but adjust slowly.
  • Lightly dust your hands with flour, form the dough into a ball, and place in a lightly oiled bowl, and roll it around until coated (or lightly spray the dough ball with cooking spray).
  • This is a great time to preheat your oven to 425, and prepare your pizza stone/steel if you're lucky enough to have one.
  • Cover with clingwrap and let rest in a warm place until it doubles in size (approx 30-60 minutes).
  • Gently deflate the dough, and transfer to a lightly floured surface.
  • Using hands or rolling pin, roll out to a 12" circle, and either pinch the ends or fold the edges back to make a rim.
  • Transfer to parchment paper (lightly flour if using a pizza stone/steel).
  • Drizzle with olive oil, dock, add desired toppings, and bake for 13-15 minutes, or until toppings are golden brown.

Notes

In general, doughs need 1 cup of water per 2 cups of flour.
The order of toppings has more to do with the moisture content than region. You likely want baked pepperoni on top of your cheese, instead of boiled pepperoni below your cheese.
In general:
  1. dough
  2. sauce
  3. cheese
  4. toppings
Toppings to put on after baking:
  1. salad
  2. basil
  3. prosciutto
  4. drizzle of olive oil
It's always best to pre-cook any meat, vegetables, and mushrooms.
  1. thin slices of meat
  2. larger pieces of meat
  3. low moisture vegetables
  4. high moisture vegetables
Don't overload the pizza with toppings, whatever the heck that means. 
Neapolitan pizzas:
Margherita
  • mozzarella
  • basil
  • olive oil
  • pecorino
Marinara
  • garlic
  • olive oil
  • oregano
Diavola
  • mozzarella
  • spicy salami
  • sliced chili peppers
  • black olives