Five-minute pizza dough.

I’ve always loved the tradition of families who have pizza on Fridays.

But to be honest I’ve had a bit of a hang-up about actually making any type of dough, despite a tutorial from my mother-in-law, who ascribes to the pizza Friday tradition… until I saw StephModo’s brilliant five-minute recipe.

Homemade Pizza Dough in 5

  • 1 teaspoon fine corn meal, divided
  • 1 cup very warm water
  • 1 tablespoon active yeast
  • 1 tablespoon sugar
  • 2 1/4 cups all-purpose flour, divided
  • 1 teaspoon coarse sea salt
  • 1 tablespoon olive oil

Preheat the oven to 425 degrees. Line two cookie sheets with parchment paper. Sprinkle each lined cookie sheet with 1/2 teaspoon of cornmeal. Set aside.

Place the yeast and sugar in a small bowl. Pour the very warm water on top and allow to sit on the counter for 5 minutes. In another (larger) bowl, place 2 cups of flour. Sprinkle the flour with sea salt and then drizzle the olive oil on top. Mix.

Once the yeast/sugar/water mixture is full and foamy, pour it on the flour mixture and mix until the dry mixture is fully incorporated. This will take only a minute. Cover with a damp, warm dish towel and allow the dough to rise in a warm place for an hour.

Sprinkle 1/4 cup of flour on top of the dough. Using a spatula, move the flour around the dough, before dropping it on a lightly-floured surface. Roll the dough out to desired shape with a rolling pin (or “throw” it like a pro if that suits you better!). Place shaped dough on the cookie sheets and top with your favorite sauce, vegetables, meats and cheese. Slide into the oven for 15 minutes to bake.

My favorite toppings so far are feta, italian seasoning and sliced bell peppers and tomatoes. So yum!! And it’s quick /easy enough for a new mom to make!

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9 responses to “Five-minute pizza dough.

  1. Way to go! I don’t think I was much beyond reheating at this stage post partum. You might consider some stone bakeware at some point- it made my crusts much nicer. If you want to go wild, you can also make them in cast iron frying pans. I have a little “egg pan” that makes the perfect toddler size pizza when they are in the cheese and only cheese stage.

    • Good to know that you don’t need the full hour. Thank you Margo! I do think stone bakeware is in my future if I keep up my bread making and I love the cast iron idea! Thanks so much Becky!

  2. We adore pizza, homemade or from the shop! My friend mixes up a yeast dough and doesn’t even bother to let it rise until double – just sits around for 15 minutes as she gets the toppings ready. I’ve done this, but I do allow it rise if I’ve planned ahead enough.

  3. That pizza looks great! I’m going to give this a shot. I’ve been struggling with pizza dough…

  4. Your pizza looks so good!!! Now I am craving pizza…don’t know how much success i will have with making the dough though…

    http://www.abreathofgemini.blogspot.com

  5. Pingback: OMG! A Post About Pizza | Adventures In AmyLand

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