Easy from-scratch pizza dough that’s ready to bake in just 10 minutes! 10 Minute Pizza Dough turns homemade pizza-making into a quick meal for everyone to enjoy!
I was talking to my mom on the phone a week or so ago and she was getting ready for they boys to come visit. She asked about what dinners would make them happy — I think she was worried that they might have some kind of fancy food preferences because I use them as recipe guinea pigs all the time.
Truth be told though, my kids are just like all the other kids. They want tacos, chicken fingers, burgers, and pizza.
If we are being real here I could probably survive on pizza and tacos without much trouble.(shhh. That’s a secret.)
I make homemade pizza about once a week, mostly because I’m cheap and know that I can make dough for about 42 cents and then cover it with cheese and leftovers and my kids are none the wiser (also a secret). But after talking to my mom I realized that homemade pizza dough can seem sort of daunting and intimidating if you don’t do it all the time. And most recipes call for like 2 hours of rising and 10 minutes of kneading and it’s pretty much way easier to just pick up the phone and wait for pizza delivery while you check homework or watch TV.
So today I am sharing with you my favorite shortcut – pizza dough that is ready to bake in 10 minutes. You can have homemade pizza on the table in 20 minutes flat, and I don’t know about you, but I can’t get anyone to deliver here that fast (I actually can’t get ANYONE to deliver here so maybe I’m out of touch, but seriously — 20 minutes start to eat is pretty good, right?).
I broke this one down in steps. Stir to form a shaggy dough …
Throw it on the counter and knead for 4-ish minutes. Add more flour if things are too sticky…
Stretch the dough onto a well-floured surface. Sometimes I make circle pizzas. Sometimes they look like blobs. No one cares. They taste good. Put all your toppings on the pizza. If you want to be fancy, this Kale Pesto is soooooooooo good on pizza. Just an idea.
Bake the pizza. EAT THE PIZZA.
- ¾ cup warm water (**See Note**)
- 1 teaspoon active dry yeast (if you buy the little envelopes you will have some left over. Envelopes typically contain 2¼ teaspoons. Fold the remaining yeast up tightly and keep refrigerated for the next time)
- 2 cups all purpose flour, plus more for kneading and dusting your work surfaces
- 1 teaspoon sugar
- 1 teaspoon kosher salt (less if you only have table salt handy)
- 1½ tablespoons olive oil
- cornmeal (optional)
- Preheat the oven to 500 degrees. NOT BROIL. If you have a pizza stone, be sure it's in the oven before you turn it on (This prevents is from cracking). If you are not using a pizza stone you can use the back of a cookie sheet -- see instructions below.
- Pour the warm water in a large bowl. Add the yeast and let it sit for about a minute until it's looking a little foamy.
- Add the flour, sugar, salt, and olive oil. Stir to combine (I use a sturdy spatula or wooden spoon) and form a shaggy dough.
- Flour a clean work surface and dump the dough onto it. Knead the dough for about 4 minutes, incorporating any dry bits that weren't mixed in the bowl.
- Place the dough back in the bowl and cover it with a kitchen towel (I know the bowl is dirty; it's fine.). Put the bowl on top of the stove (the heat from the oven will make the dough more pliable) and let it sit for 5 minutes.
- While you wait for the dough, get your pizza toppings ready -- grate your cheese, slice onions and peppers, etc.
- If you have a pizza peel, rub it with flour and dust with cornmeal (this prevents sticking). If you do not have a pizza peel you can use a wooden cutting board OR you can assemble and bake on THE BACK of a cookie sheet.
- Divide the dough in half (well-floured hands help) and stretch it carefully into a circle. I like a thinner crust so I just leave a slight lip around the edge of my circle and I stretch it pretty thin but this is all about preference (Note: thicker dough will take a little longer to cook).
- Place your circle on the peel/cutting board/cookie sheet you set up and add your toppings.
- If you are using the cookie sheet, place it right in the oven (middle rack) and bake for 10 minutes.
- If you heated a pizza stone in the oven, carefully slide your pizza off the peel or cutting board and onto the stone. Bake for 10 minutes (more if you opted for a thicker crust) or until the crust is golden and the cheese is melted.
- Repeat with the second dough.
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