Rushed Pizza Dough
- ½ cup warm water (about 110 to 116 degrees)
- 1¼ teaspoons active dry yeast
- 1½ cups (190 grams) all-purpose or bread flour, plus more for counter
- 1 teaspoon table salt
- Olive oil, for coating bowl
Whichever dough approach you choose, the path leads to pizza, so it must be the right one to be on.
- Turn your oven on to warm (about 200 to 225 degrees) for 5 minutes; then turn it off.
- Pour ½ cup warm water into a large mixing bowl, sprinkle the yeast over the water, and let it stand for 5 minutes. Add the flour, then salt, and mix with a wooden spoon until a rough, craggy mass forms. Turn dough and any loose bits out onto lightly floured counter, and knead for 5 minutes, or until a smooth, elastic dough forms.
- Pour ½ cup warm water into the bowl of your electric mixer, sprinkle the yeast over the water, and let it stand for 5 minutes. Add the flour, then salt, and mix with your dough hook at a moderate speed until the mixture starts to form a craggy mass. Reduce the speed to low and mix for 5 minutes, letting the hook knead the mass into a smooth, elastic dough. Remove dough and wipe out bowl.
- Coat inside of mixing bowl with olive oil, place dough back in bowl, and cover with plastic wrap. Place in previously warmed oven, and let it sit for 30 minutes, or until doubled. Remove dough from oven (now is a good time to preheat it according to your recipe’s instruction).
- Turn the dough out onto a floured counter (if you want to roll it out), pizza peel, or prepared baking sheet, and let your recipe take it from here.