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Quick-Rise Pizza Crust

Yields6 Servings

 1 cup warm water (110°F if you're being precise)
 2 tsp active dry yeast
 1 tsp sugar
 1 tsp salt
 430 g (about 2 1/2 cups) bread flour
 2 tbsp olive oil
 corn meal, for dusting the pizza pan; optional
1

Preheat the oven to 450°F. (Actually, I usually save this step for later since my oven takes about 15 minutes to get up to temperature and it will be at least 30 until the pizza is ready to go in).

2

Rinse the stand mixer bowl with hot water from the tap so it’s warmed up a bit. Put in the water, yeast, and sugar, and whisk it up so it foams a bit. Let it sit for about 10 minutes while the yeast activates. In the meanwhile, this is a great time to mix up the sauce or prep the toppings.

3

Add the salt, flour, and olive oil. Stir it up into a shaggy dough, then knead for about 5 minutes (using your mixer’s dough hook attachment or by hand). If you’re kneading by hand, resist the urge to dust the board with more flour—this recipe should have exactly the right amount as it is, and any more will make it too crumbly. After kneading, let it rest for 5 minutes so the dough can relax and become stretchable. (NOTE: at the end of this wait is when I turn on the oven, since it usually takes me about 15 minutes to roll out the crust and add the toppings.)

4

Dust your baking surface with corn meal. Put the dough in the centre of the baking sheet and roll it out using a rolling pin. One of these days I’ll be able to toss & spin my pizza dough like the professionals do, but until then a rolling pin is definitely your friend.

TIP: If your baking surface (be it a cookie sheet, pizza stone, whatever) does not have a lip, it may be helpful to pull a bit of the crust out and turn it over to make a ridge around the edge (see photos). This is especially useful if, like us, you put a large amount of toppings on and, like us, you aren’t thrilled about them falling off the edge and charring on the bottom of the oven.

5

Add toppings & cheese or whatever. Bake for 15-20 minutes. After removing from the oven, let it cool for about 5 minutes before slicing and serving.

Nutrition Facts

Servings 0