Fast, one-hour homemade pizza dough
A quick and easy pizza dough recipe that uses bread flour, yeast, and a short one-hour fermentation. Ideal when you want homemade pizza without a long wait.
Quantities update for pizza count and yeast type.
In a large bowl, whisk bread flour (50g) into lukewarm water (480g) until smooth. Add yeast (9g) and whisk again until dissolved.
Add half the remaining bread flour (670g) and fine sea salt (18g) to the yeast mixture. Then add the rest of the bread flour (670g) and knead for 8-10 minutes until smooth and elastic. Place dough into a bowl lightly coated with extra-virgin olive oil (19g) and drizzle a little more extra-virgin olive oil (19g) on top.
Cover the bowl with a dishcloth and leave in a warm place until the dough has doubled in size.
Divide the dough into 4 equal portions (approximately 330g each).
To shape, gently fold the dough over itself to build surface tension, then tuck the seams underneath to form a smooth, taut ball.
Alternatively, place the dough in the palm of one hand and use the other to push it gently towards your body in a circular motion.
You can also place the dough on a lightly floured surface and roll it gently with the palm of your hand to tighten the shape.
Ensure the bottom is sealed with no seam.
Place each dough ball seam-side down on a floured tray or in an oiled proofing container and cover.
Cover the dough balls with a dishcloth and rest in a warm place until doubled in size.
Place one dough ball on a lightly floured surface.
Using your fingers, gently press from the center outward, leaving a 1-2 cm rim to form the cornicione.
Lift the dough and stretch it with the backs of your hands or over your knuckles, rotating to evenly expand the disk to 30-35 cm.
Avoid pressing the rim to retain gas bubbles for a light, airy crust.
Evenly distribute one tablespoon of sauce over the center of the stretched dough, spreading outward in a spiral with a spoon.
Add cheese and other desired toppings sparingly to preserve balance and ensure even baking.
Drizzle with oil if required.
Avoid overloading the pizza
The oven temperature must be 260°C (500°F) with a pizza stone/steel. Bake the pizza on the stone for 4 minutes until the crust is golden brown.
