5-Minute Artisan Pizza Dough

5.00 (5)
⏱ 5 mins 🍽 10 serving(s) 🏷 Yeast Breads

This recipe yields a wonderfully simple and versatile pizza dough. It requires minimal effort with no kneading necessary, and the batch can be kept refrigerated for up to 14 days. Perfect for preparing ahead, it allows you to bake fresh, delicious pizzas or flatbreads whenever the craving strikes, making it ideal for quick dinners or snacks.

5-Minute Artisan Pizza Dough

Ingredients

  • 3 cups lukewarm water (100F or below)
  • 3 tablespoons lukewarm water (100F or below)
  • 1/3 cup olive oil
  • 1 tablespoon granulated yeast
  • 1 1/2 tablespoons kosher salt
  • 7 1/2 cups unbleached all-purpose flour

Method

  1. In a 5-quart bowl or a lidded plastic container, mix the lukewarm water, olive oil, yeast and salt together.
  2. Use the swoop and sweep method to measure your flour. Scoop the cup directly into the flour bin and level it off with a knife.
  3. Incorporate all the flour into the wet mixture. You can use a wooden spoon or a food processor with a dough hook. kneading is not required.
  4. Place a lid on the container, ensuring it is not airtight.
  5. Let the dough sit at room temperature to rise for 2 hours.
  6. Do not punch the dough down after it rises. Keeping the gas inside is crucial for light pizzas and flatbreads.
  7. Transfer the dough to the refrigerator where it can be stored for 14 days. Chill it for at least 3 hours before you plan to use it.
  8. When you are ready to make pizza.
  9. About 30 minutes before baking, position a pizza stone in the lower third of your oven and heat the oven to its maximum temperature.
  10. Get all your chosen pizza toppings ready.
  11. Generously coat a pizza peel or a flat baking sheet with flour or cornmeal to help the pizza slide off later.
  12. Tear off a piece of dough that weighs about 1/2 pound, roughly the size of an orange.
  13. Dust your hands with a little flour, then gently shape the dough piece into a round ball.
  14. On a floured surface, use your hands or a rolling pin to flatten and stretch the dough to about 1/8 inch thick and 12 inches across.
  15. Transfer the shaped base to your prepared peel and arrange your toppings over it.
  16. Gently shake the peel to slide the pizza onto the hot stone. If it sticks, add more flour or cornmeal underneath.
  17. Bake for 8-10 minutes, checking for doneness. You may need to rotate it if one side colours faster than the other.
  18. Let the baked pizza cool for a few minutes on a wire rack before serving.

Nutrition (per serving)

Sodium1052600 mg

Recipe details

CategoryYeast Breads
AuthorSouthern Polar Bear