Pizza Dough 2 Ways

This recipe is from Good and Cheap.

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There are two ways to make pizza dough: the fast way and the slow way. They’re the same amount of work, just with different waits. The slow method is convenient for a weekday if you make it before bed the night before, pop it in the fridge, then pull it out to rise before dinner.

Pizza Dough 2 ways

Print Recipe

2 methods for making pizza dough, one fast for weeknights and the other slower and more flavorful and easy to work with.

Servings

4 individual pizzas

Servings 4 individual pizzas

Pizza Dough 2 ways Print Recipe 2 methods for making pizza dough, one fast for weeknights and the other slower and more flavorful and easy to work with. Servings 4 individual pizzas Servings 4 individual pizzas

Ingredients

• 3 cups all-purpose or bread flour
• 1 1/2 tsp salt
• 1/2- 1 tsp instant yeast
• 1 Tbsp olive oil
• 1 1/4 cups water

Instructions

Fast Method

1. Measure out the flour, salt and a teaspoon of yeast into a big bowl. Mix the oil into the flour with your hands, crumbling it until the texture is a bit sandy, then add the room-temperature water. Keep mixing with your hands until it comes together.
2. Knead the dough on a lightly floured countertop for 5 to 7 minutes, until it becomes a smooth elastic ball. The dough will be smooth but quite wet.
3. Add a small amount of oil to a bowl. Place your dough ball in the bowl and cover with plastic wrap. Let it rise for 1½ to 3 hours, depending on the warmth of your kitchen. It’s done rising when it has doubled in size. Then it’ll be ready to shape into your favorite pizza!

Slow Method

1. If you’re organized enough to make the slow dough, I recommend taking the extra time: it’s the best.
2. Use the same process as at left, but add only ½ teaspoon of yeast to the flour mixture. Rather than room temperature, the water should be very cold.
3. After you place the dough ball in a bowl and cover it, put it into the fridge overnight. Letting the yeast work overnight creates a better flavor; it also makes the dough more elastic and easier to work with.
4. The next day, 2 to 3 hours before you want to bake your pizzas, remove the dough from the fridge to return to room temperature.