Quick Pizza Dough

img

By Darren Purchese

I cannot begin to describe my love of pizza, I deeply enjoy eating it and I am devoted to making the best pizza I can. I am often planning my pizza making days in advance and often make my dough up to three days ahead to develop flavour and texture in my dough.

Sometimes though you need to make pizza quick, perhaps something happened to create a cause for celebration? Perhaps your friends at That’s Amore Cheese unexpectedly deliver Mozzarella to your house? It happens…

Whatever the reason pizza is usually the answer and sometimes you need it quick. That’s why this particular pizza recipe is fantastic, you can make it in a day and it still tastes like an authentic pizza.

Really great texture and flavour despite this being ready to bake only a couple of hours after making the dough. Later on Studio Kitchen we will delve deep into pizza and make it a bit of a project but for now they this recipe and see how you go.

Time

5

hour

0

minutes

Degree of Difficulty

Medium

Save

0

Portions

2
Plates

Share Recipe

img

Ingredients

Servings

metric
Template is not defined.
155g tipo 00 flour
155g plain flour
200 ml water
10g salt flakes
3g dried active yeast, (approx. 3/4 tsp)
5g olive oil, (approx. 1 tsp)
1

Add both the flours to a large mixing bowl.

 

2

Heat the water to warm, (between 25C and no higher than 35C) and pour it into a small bowl, add the oil and follow this by whisking in the dried active yeast. Leave to sit for 15 minutes to start to activate.

 

3

Add the yeasty water to the bowl with the flour and use your hands to mix al of the dried flour into the liquid. Bring the dough to a ball and transfer onto a work bench. Knead the dough for 4-5 minutes and roll into a tight ball. Cover the dough with a towel and leave to rest for 10 -15 minutes.

 

4

Remove the bowl and knead the dough again for 3-5 minutes or until it is firm, smooth and shiny. Cut the dough into two equal sized pieces and roll each one into a tight ball. Place both balls onto a lightly floured work surface or tray and again cover with a slightly dampened tea towel. Let the dough rest and rise from 2 - 4 hours depending on the temperature of your room. You can refrigerate the dough before proving for up to four days. Just remove from the fridge and allow to come to temperature before proving to the correct stage.

 

5

To make pizza, gently transfer a ball of dough into the centre of a heavily floured* bench and use your hands to shape into the desired shape.

Top and bake as you would normally.

* I use a mixture of 00 flour and fine semolina to flour my workbench. Combine 300 g flour with 200 g fine semolina.

 

6

 

7

 

1
0 hours 0 minutes

Add both the flours to a large mixing bowl.

2
0 hours 0 minutes

Heat the water to warm, (between 25C and no higher than 35C) and pour it into a small bowl, add the oil and follow this by whisking in the dried active yeast. Leave to sit for 15 minutes to start to activate.

3
0 hours 0 minutes

Add the yeasty water to the bowl with the flour and use your hands to mix al of the dried flour into the liquid. Bring the dough to a ball and transfer onto a work bench. Knead the dough for 4-5 minutes and roll into a tight ball. Cover the dough with a towel and leave to rest for 10 -15 minutes.

4
0 hours 0 minutes

Remove the bowl and knead the dough again for 3-5 minutes or until it is firm, smooth and shiny. Cut the dough into two equal sized pieces and roll each one into a tight ball. Place both balls onto a lightly floured work surface or tray and again cover with a slightly dampened tea towel. Let the dough rest and rise from 2 - 4 hours depending on the temperature of your room. You can refrigerate the dough before proving for up to four days. Just remove from the fridge and allow to come to temperature before proving to the correct stage.

5
0 hours 0 minutes

To make pizza, gently transfer a ball of dough into the centre of a heavily floured* bench and use your hands to shape into the desired shape.

Top and bake as you would normally.

* I use a mixture of 00 flour and fine semolina to flour my workbench. Combine 300 g flour with 200 g fine semolina.

6
0 hours 0 minutes
7
0 hours 0 minutes
Recipe Tags basics, pizza project