I usually make a large batch of Beer Batter Pizza Dough with my Bosch every few months or so, but there are occasionally times when I don’t have a stockpile of dough in the freezer, nor the inclination to make any. When that happens, I use this as my go to Quick Pizza Dough recipe.
Quick Pizza Dough
1 (1/4 ounce) packet yeast (1 packet = 2 1/4 teaspoons)
1 cup warm water
1 Tablespoon honey
1 Tablespoon oil
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1 teaspoon salt
Vermont Cheese Powder (optional, but AMAZING)
First off, let’s talk about the yeast. I don’t buy my yeast by the envelope, and every time I made something that called for 1 packet, I had to go online and find a conversion (which I have graciously provided for you here. you’re welcome). It was annoying. One day while I was on the King Arthur Flour site, I broke down and bought this awesome little spoon, which measures out the equivalent of 1 packet. I heart the little spoon, it makes me happy every time I use it. As for the honey, a lot of recipes I’ve seen don’t call for any kind of sugar, but I like to give the yeast something to eat.
Next, the flour. I usually use freshly ground whole wheat flour for baking, but for pizza dough, I like to use half AP flour. I think it makes the crust crispier.
Mix the warm water and the honey together in a bowl and stir in the yeast. You can let that sit and bloom, but I am usually too impatient and if I see one or two bubbles that’s good enough. Add the oil, then the flour and salt, and stir until it forms a ball. You can take it out and knead it for a couple of minutes if you want, but I usually sort of knead it a few times against the bottom of the bowl until it looks purty. Cover with plastic wrap and set it aside for 15 minutes – or if you are like Impatient Deb, until you have all your toppings chopped.
This recipe makes two decent sized (medium-ish?) pizzas, depending on how thick you like your crust; and you can cook it on a baking stone, pizza pan, or whatever strikes your fancy. I cut the dough in half and press it into two quarter sheet pans (about 9 1/2″ x 13″).
After pressing the dough into the pans, I pour a little olive oil into my hand and pat it on the dough, then sprinkle Vermont Cheese Powder over it.
I spend a lot of time on the King Arthur Flour website. Don’t judge.
You can leave it off, or substitute regular old Parmesan-in-the-Green-Can. Par-bake (no toppings yet) for about 9 minutes at 400°.
Remove from the oven and top as desired.
Bake for another 10-12 minutes until done.
Viola! You will be sitting down to delicious, homemade pizza in a little over a half-hour.
Which is perfect for me, because I never remember about dinner until about 5:30pm.
Click here for a printable version of my Quick Pizza Dough.