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20-minute pizza dough recipe

20-minute pizza dough recipe

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  • Recipes
  • Dish type
  • Main course
  • Pizza
  • Pizza dough

A pizza dough that won't take hours of kneading and proofing. Simple and delicious.

41 people made this

IngredientsServes: 2

  • 1 (7g) sachet dried active baking yeast
  • 250ml warm water
  • 1 teaspoon caster sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 315g plain flour

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Dissolve yeast in warm water, then add sugar.
  2. Let mixture sit for about 10-15 minutes or until there is 1cm foam.
  3. Stir remaining ingredients in until well combined. Let dough sit for 5-8 minutes.
  4. Preheat oven to 220 C / Gas 7.
  5. Spread dough onto a lightly greased pizza tray. Add desired toppings and cook for 15-20 minutes.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (6)

Used many times . tastes nice . quick an simple to make too-24 May 2016

great pizza! so tasty . it makes 2 small pizzas or 1 large. the only thing i would like to say is that before you roll it out onto your baking tray you really need to dust the dough with more flour just so it is less sticky-13 Aug 2014

I have now tried this recipe a few times and think it's pretty spot on!Have jiggled with it a little and our preference is a base made with strong brown flour with the addition of some mixed herbs. I find that the measurements as given comfortably make 2 x 12" bases. I usually let the bases sit for a little while I prep toppings and also prebake for a few minutes before topping to allow the base to 'puff' slightly as we prefer a deep pan style pizza. (remember to subtract the prebake time from overall cooking time)I have also allowed 1 base to cool after the prebake before wrapping and freezing. I topped and cooked straight from frozen at a slightly lower temp for double the time.-08 Feb 2014

20 minute homemade pizza - My Daddy Cooks

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A delicious pizza from scratch in just 20 minutes.

  • Prep Time 10 minutes
  • Cook Time 10 minutes
  • Serves 1
  • Difficulty Level Easy


An alternative / quicker method is to forgo the 2nd long proof in the fridge and instead proof the dough the 2nd time at room temp (approximately 4 hours) Care must be taken so that the dough balls do not over proof (ie more than double in size). If it appears the dough would be ready too soon, it can simply be put in fridge to slow down the growing dough a bit. The goal is to have the dough “rise” in the oven – and making sure the dough doesn’t “over proof” is key!

The longer (refrigerated) second proofing yields a more favorable crust that tastes less “yeasty” & is definitely worth the extra preparation day.

The sugar simply helps with the browning of the crust in a conventional oven that tops out at about 500 degrees.

Use a baking stone or baking steel. Preheat oven for an hour at the maximum temperature prior making pizzas.

Recipe Summary

  • 1 (.25 ounce) package active dry yeast
  • 1 teaspoon white sugar
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 ½ cups bread flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.

Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Can I Make This Pizza Dough Ahead of Time?

You can, but I want to caveat this heavily.

If you are serving a crowd and want to just BE PREPARED, you can definitely make this dough ahead, but instead of letting it quick rise covered with a towel ON the stove where it should be warm from the preheated oven, you should keep it in a cooler, drier place (like the countertop), and move it to the stove a few minutes before you are ready to shape it.

This dough works best when you make it and bake it within the hour. If you are looking for a dough you can make a day or so ahead and then refrigerate, I&rsquoll suggest my Copycat Mellow Mushroom Pizza Dough, linked below.

Basic Pizza Dough

A nice slice of pizza is one of life's greatest pleasures. Just ask Ree Drummond, who loves pizza so much that she and her husband, Ladd, started their own pizza restaurant, P-Town Pizza, in their hometown of Pawhuska, Oklahoma. P-Town serves dozens of pies with unique toppings, but they all have one thing in common: the perfect basic pizza dough.

You've probably been going to your favorite pizza place for years and maybe you've even wondered how you can recreate their dough. Well, here's some good news: The team at P-Town Pizza shared a version of their basic pizza dough recipe so you can make your own similar pies at home! According to the team, it took about 73 tries to perfect this recipe&mdashso you can trust that it's delicious! Read on for how to make it yourself.

How do you make easy pizza dough from scratch?

Pizza dough is actually a lot easier to make than you'd think. You just need flour, water and yeast, plus a little olive oil and salt. You also need time and patience! Check out the recipe below for specific steps.

Is yeast necessary for pizza dough?

The short answer here is yes. Yeast is the most important ingredient in this basic pizza dough because it is the leavening agent. Without it, the dough would be flat and not rise, and it wouldn't have any of those bubbles that make the crust chewy and crispy. You can find yeast-free pizza dough recipes out there (some people mix yogurt with self-rising flour), but that will give you a very different texture. For the true pizza parlor experience, a basic pizza dough that calls for yeast is recommended.

What is the secret to good pizza dough?

Making great pizza dough is an art, but it all starts with a solid dough recipe, like the one below. Some helpful things to remember when making this recipe: Be sure the temperature of your water isn't too cold (or the yeast won't bloom) or too hot (which will kill the yeast). The sweet spot for the water is about 110˚and you should use a thermometer to check. Also, don't skimp on rising time&mdashthis is key for developing both flavor and texture.

Can I use regular flour for pizza dough?

Yes! The recipe below calls for regular all-purpose flour. Some recipes call for bread flour or self-rising flour, which have different protein levels that contribute to the texture of the dough. It is best to use the type of flour that your recipe calls for to get the best results.

Making the Dough

One thing that I believe is an absolutely necessity when making a Homemade Pizza Dough is the use of a gram scale.

You can be ofa a gram or 2 in a bread recipe, but you can’t be off an ounce of 2 or else your recipe will be trashed.

Baking is a science and it needs absolute ingredient amounts, so if your serious about baking or are even remotely interested in it, then get yourself a gram scale I promise it will be worth it and this Homemade Pizza Dough will thank you!

Outside of the need to use really good ingredients, time is the second biggest factor when making a homemade pizza. Making the dough is not hard at all, it’s mostly just time that is needed. No self-respecting pizza joint makes homemade pizza dough an hour before service starts.

No! You usually have a baker or cook come in at wee hours of the morning to prepare the dough for resting and rising. THIS is the most important part of the entire baking procedure for this homemade pizza dough.

I have a resting time of about 4 ½ hours for this homemade pizza dough but if you can make that even longer then your dough will be even fluffier and more tender. My biggest challenge is trying to record a video with enough light in my kitchen during the day so you can actually see what I am doing with this homemade pizza dough. Dang the time change!

This crustless deep dish pizza recipe is not only easy, it’s also ready in less than 20 minutes.

  • Brown sausage. Heat cast iron skillet over medium-high heat. Add ground sausage and cook, breaking apart with a spatula, until browned and cooked through.

  • Cook veggies. Reduce heat and push the sausage to the edges of the pan, making a space in the center. Add mushrooms and bell peppers to the center, cook, stirring occasionally, until vegetables are soft and excess moisture has evaporated.

TIP #1: The pan will seem very full when you add the veggies. If they don’t all fit, add what you can and add the rest once they start to cook down. The mushrooms will shrink especially.

TIP #2: Make sure to cook the veggies enough to get all the water out. If you don’t, your crustless pizza may be watery.

  • Add sauce. Pour marinara sauce over the skillet pizza and smooth with a spatula.

FYI: This crustless pizza recipe uses 1 cup of marinara, which is moderately saucy. If you like it extra saucy, feel free to add more marinara to your liking, but it will increase the carb count.

  • Add toppings. Since we already have sausage and veggies underneath, it’s just shredded mozzarella and pepperoni slices.

TIP: You can adjust the amount of pepperoni and cheese to your liking, just like you would with a regular pizza.

  • Broil. Transfer the skillet underneath your oven broiler (preheat it first). Broil until cheese is melted and starting to brown, and pepperoni is starting to crisp up.

1. Pre-heat oven to 450 degrees.

2. In large bowl, stir yeast and sugar into the warm water and let it sit for 5-10 minutes until it looks creamy like it does in the picture below).

3. When the yeast is frothy, add the flour, salt and oil, and stir until well mixed.

At this point, your dough will be loose and messy looking. That’s ok. There’s no need to form a smooth ball like you would with traditional pizza dough recipes.

4. Let the dough mixture rest for 5 minutes.

5. Transfer the dough to a lightly floured surface and roll or pat into one 12″ crust or 4 individual crusts.

6. Transfer to a pizza stone or a lightly oiled pizza pan.

Pizza Crust

What a treat — hot homemade pizza, with exactly the toppings you like. And this crust adapts to YOUR schedule: make the dough now, and serve fresh pizza up to 2 days later. Please read this recipe all the way through before starting. It gives you a lot of baking options, and you want to choose the one that best fits your schedule.


  • 2 teaspoons active dry yeast or instant yeast
  • 7/8 to 1 1/8 cups (198g to 255g) lukewarm water*
  • 2 tablespoons (25g) olive oil
  • 3 cups (361g) King Arthur Unbleached All-Purpose Flour
  • 1 1/4 teaspoons (8g) salt


If you're using active dry yeast, dissolve it, with a pinch of sugar, in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine the dissolved yeast (or the instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a soft, smooth dough. If you're kneading in a stand mixer, it should take 4 to 5 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. Don't over-knead the dough it should hold together, but can still look fairly rough on the surface.

To make pizza up to 24 hours later, skip to step 5.

To make pizza now: Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's very puffy. This will take about an hour using instant yeast, or 90 minutes using active dry. If it takes longer, that's OK just give it some extra time.

Take it a step further

The best thin-crust pizza

To make pizza later: Allow the dough to rise, covered, for 45 minutes at room temperature. Refrigerate the dough for 4 hours (or for up to 24 hours) it will rise slowly as it chills. This step allows you more schedule flexibility it also develops the crust's flavor. About 2 to 3 hours before you want to serve pizza, remove the dough from the refrigerator.

Decide what size, shape, and thickness of pizza you want to make. This recipe will make one of the following choices:
Two 1/2"-thick 14" round pizzas (pictured)
Two 3/4"-thick 12" round pizzas
One 3/4" to 1"-thick 13" x 18" rectangular (Sicilian-style) pizza (pictured)
One 1 1/2"-thick 9" x 13" rectangular pizza
One 1"-thick 14" round pizza.

Divide the dough in half, for two pizzas or leave it whole for one pizza.

If you're making a rectangular pizza, shape the dough into a rough oval. For a round pizza, shape it into a rough circle. In either case, don't pat it flat just stretch it briefly into shape. Allow the dough to rest, covered with an overturned bowl or lightly greased plastic wrap, for 15 minutes.

Use vegetable oil pan spray to lightly grease the pan(s) of your choice. Drizzle olive oil into the bottom of the pan(s). The pan spray keeps the pizza from sticking the olive oil gives the crust great flavor and crunch.

Place the dough in the prepared pan(s). Press it over the bottom of the pan, stretching it towards the edges. You'll probably get about two-thirds of the way there before the dough starts shrinking back walk away for 15 minutes. Cover the dough while you're away, so it doesn't dry out.

When you come back, you should be able to pat the dough closer to the corners of the pan. Repeat the rest and dough-stretch one more time, if necessary your goal is to get the dough to fill the pan as fully as possible.

Allow the dough to rise, covered, till it's noticeably puffy, about 90 minutes (if it hasn't been refrigerated) or 2 to 2 1/2 hours (if it's been refrigerated). Towards the end of the rising time, preheat the oven to 450°F.

Bake the pizza on the lower oven rack till it looks and feels set on top, and is just beginning to brown around the edge of the crust, but is still pale on top. This will take about 8 minutes for thinner crust pizza about 10 to 12 minutes for medium thickness and 12 to 14 minutes for thick-crust pizza. If you're baking two pizzas, reverse them in the oven (top to bottom, bottom to top) midway through the baking period.

To serve pizza immediately: Remove it from the oven, and arrange your toppings of choice on top. Return to the oven, and bake on the upper oven rack for an additional 10 to 15 minutes, until the crust is nicely browned, both top and bottom, and the cheese is melted. Check it midway through, and move it to the bottom rack if the top is browning too much, or the bottom not enough.

To serve pizza up to 2 days later: Remove the untopped, partially baked crust from the oven, cool completely on a rack, wrap in plastic, and store at room temperature. When ready to serve, top and bake in a preheated 450°F oven, adding a couple of minutes to the baking times noted above. Your goal is a pizza whose crust is browned, and whose toppings are hot/melted.

Remove the pizza from the oven, and transfer it from the pan to a rack to cool slightly before serving. For easiest serving, cut with a pair of scissors.

Tips from our Bakers

To add flexibility to your schedule, let the dough rise once at room temperature, gently deflate it, then cover and put in the fridge overnight. Next day, remove the dough from the fridge and stretch it into its pan. Let it rest and warm up until slightly puffy, then proceed with the recipe as written.

If you like pizza with a deep golden brown, crispy crust, bake on a baking stone. Preheat the stone in the middle of the oven for 45 to 60 minutes. Shape and top your pizza on parchment paper or a baker's peel and when you're ready to bake, slide the pizza onto the hot stone (parchment and all, if you're using parchment).

While yeast provides nice flavor it is not a must to create a beautiful homemade pizza. The dough’s raising agent is baking powder, which activates once you add the water, so there is no waiting around for proofing dough. It can be made and the whole pizza can be baked in a fraction of the time it takes to make yeasted pizza dough.

This is a great recipe to make with the kids as it really is foolproof. (And don’t forget to get the full recipe with measurements, on the page down below.)

Watch the video: ΚΡΟΥΑΣΑΝΑΚΙΑ από σπίτι ευκολα συνταγή σταθερή αξία χρόνων


  1. Mushura

    Here those on! First time I hear!

  2. Ashwyn

    Hope all is well

  3. Kuno

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  4. Taburer

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  5. Samukora

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