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Quick Pizza Dough

November/December 1996, July/August 1996

Your rating: None Average: 4 (106 votes)

In less time than you can drive to the store and back, this homemade pizza dough is ready.



READER'S COMMENT:
"I subbed WW pastry flour and regular yeast (let sit for the same amount of time- 15 minutes). Added fresh rosemary and Italian seasoning. It made a flavorful, crisp and slightly chewy thin crust- awesome! So fast and simple. Worked great...
Quick Pizza Dough

7 Reviews for Quick Pizza Dough

09/03/2015
Anonymous
Even great with different flours

Made four batches in one evening for make your own pizza night. First I followed the recipe exact, after that added my yeast and sugar to the water first then drizzle (this worked best for me). The last batch I used a mix of white hard wheat flour, sprouted wheat flour, and a bit of Italian 00 flour. All worked wonderfully with no issues. I did sprinkle my baking sheets with corn meal as well before spreading the dough.

Quick, easy, very forgiving dough
Comments
05/03/2015
Anonymous
Perfect!

a lovely dough, perfect to make with young children, such a short resting time means they will soon be eating their creation.

super fast and easy to make
Comments
09/01/2014
Anonymous
Amazing dough consistancy

Tried this one night when I was running late and didn't have time to rise my normal pizza dough - this recipe was a revelation! It was so quick! I just whizzed it all together as per the instructions, and when I went to knead it the dough was soft and pliable, a bit sticky but a floured board was sufficient. The dough rolled out very easily and went a long way and the finished result was thin and crispy. Will make again!

Comments
04/01/2013
Anonymous
What do you bake it at?

The recipe doesn't say what temp and how long to bake this crust at...I guess I'll just keep my eye on it and take the pizza out when it looks done...But I'm curious if anyone else opts to toast the crust a little before putting on the toppings. I usually do that and it tends to result in a crunchier, sturdier crust. I hate soggy crust!

Comments (2)

2 comments

Anonymous wrote 1 year 33 weeks ago

Good recipe. I added oregeno

Good recipe. I added oregeno and 1 minced clove of garlic to the dough itself. Yummy!

Anonymous wrote 2 years 2 days ago

Wondering this myself...

Wondering this myself... Hmmm... How did yours turn out?

07/11/2010
Anonymous

I subbed WW pastry flour and regular yeast (let sit for the same amount of time- 15 minutes). Added fresh rosemary and Italian seasoning. It made a flavorful, crisp and slightly chewy thin crust- awesome! So fast and simple. Worked great for my grilled pizza recipe, and turned out 4, 1/8-inch thickness pizzas, about 8-10 inches in diameter, each.

Thanks!

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