20-minute Pizza Dough Recipe

Dough Rise Complete 2014-11-08

You want pizza? Make a phone call or place an order on-line and have your pizza delivered or run to your favorite pizza shop and pick one up. Sure it might cost you an arm and a leg for delivery. And its probably going to take you 30-40 minutes. I have a better idea for you. How about making your own!

It’s too hard you say, well actually here is a quick 20 minute pizza dough and you can have your finished pizza in under 45 minutes.

You like Pepperoni? Check this out. . . .

Pepperoni Pizza

Pepperoni Pizza

 

Pizza Ready for Oven - 2014-11-08
Pizza Sliced - 2014-11-08
Pizza Done 2014-11-08
20-minute Pizza Dough Recipe - Stand Mixer
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Rating: 5
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Who would of though 20 minutes to mix your own pizza dough? Well it's true, in 20 minutes you will have a dough ready to make into a pizza. 10 minutes to assembly and about 12 minutes to bake. This dough is to be used immediately after proofing, so heat you oven and pizza stone up to 500 degrees F while you make the dough.
Servings Prep Time
1 Pizza 10 minutes
Cook Time Passive Time
12 minutes 10 minutes
Servings Prep Time
1 Pizza 10 minutes
Cook Time Passive Time
12 minutes 10 minutes
20-minute Pizza Dough Recipe - Stand Mixer
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Who would of though 20 minutes to mix your own pizza dough? Well it's true, in 20 minutes you will have a dough ready to make into a pizza. 10 minutes to assembly and about 12 minutes to bake. This dough is to be used immediately after proofing, so heat you oven and pizza stone up to 500 degrees F while you make the dough.
Servings Prep Time
1 Pizza 10 minutes
Cook Time Passive Time
12 minutes 10 minutes
Servings Prep Time
1 Pizza 10 minutes
Cook Time Passive Time
12 minutes 10 minutes
Ingredients
Dough
Pizza Assmebly
Servings: Pizza
Units:
Instructions
Making Dough with Kitchen Aid Mixer
  1. Place oven rack in its lowest position and place baking stone on rack. Preheat oven to 500ºF while making dough.
  2. Add all ingredients into the mixing bowl in the order given. Place dough hook on mixer. Mix on low speed (Speed 2) stopping to make sure everything incorporated. If necessary add flour or water a tablespoon at a time to get the proper consistency.

     

    Continue mixing and kneading for 5-8 minutes until dough is smooth.

     

    Cover and let rest for 10 minutes before making pizza.
Making Dough in an Automatic Bread Machine
  1. Place oven rack in its lowest position and place baking stone on rack. Preheat oven to 500ºF while making dough.
  2. Place the ingredients in the bread pan in the order specified by your bread machine. Select the "Dough Only" cycle and press start. Add water or additional flour if needed.

     

    Allow the kneading process to continue. Once the machine has completed the initial kneading and is in the first rise time, let it proof for only 10 minutes before pressing the "Stop" button and continue on to Making and Assembling Pizza
Mixing the Dough by Hand
  1. Place oven rack in its lowest position and place baking stone on rack. Preheat oven to 500ºF while making dough.
  2. Add all ingredients into a mixing bowl. Use a wooden spoon or your hands to mix until a dough forms. Turn out only a floured surface and continue kneading 5-8 minutes until the dough becomes smooth. Dough will still be moist but not sticky. Add additional flour as needed.

     

    Spray the mixing bowl with some spray oil, place dough in and cover with plastic wrap. Allow to for 10 minutes before making pizza.
Making and Assembling Pizza
  1. Allow the dough to proof for 10 minutes (20 minutes is better, but dough can be used after 10 minutes.) Do not punch down the down, just turn the dough out onto a floured board. (I use semolina flour but corn meals works well too, and if you do not have that use plain flour.)
  2. Now working the dough into a round disc, this is the base we will start working. Now make an edge about 1-inch in from the outer edge, this will make the outer end of the pizza.

     

    Slowly work the dough wider by placing you hand on and expanding you finger slightly, rotate and continue expanding the dough. Be careful not to tear the dough. Keep working until you pizza you have your desired size.
  3. If you will not be baking your pizza on a baking stone, give the pan you will be baking it in a light spray with oil. Place dough onto the pan, reshape. Place in oven and par bake for 5 minutes. After 5 minutes remove from the over, add you sauce, cheese and toppings.
  4. If you are using a pizza screen - place the dough onto the screen and carefully reshape. Do not push the dough through the screen. Add sauce, cheese and toppings. Place screen on pizza stone and bake until done.
  5. If you will be baking directly on the pizza stone, sprinkle some semolina flour (or cornmeal or flour) onto the peel (a wooden peel works best, the dough tends to stick on the aluminum or metal peels). Make sure you can side the dough back and forth on the peel. If you can not, try lifting it up and shaking, if it still will not slide, add a little semolina flour. Add sauce, cheese and toppings. Before placing in the oven shake the peel to make sure the pizza will slide off. Place the pizza onto the stone by giving a quick forward jerk and pulling the peel backwards, then remove the peel. Bake until done.
Remove, Rest and Slice
  1. Remove the pizza from the oven. Place a a cutting board (or a serving pan you can cut the pizza on.)
  2. Allow the pizza to cool for a few minutes before slicing. Serve.
Recipe Notes

Comment on cheese - I normally use a 3 cheese mix (mozzarella, provolone and cheddar) or a 50/50 mix (Provolone and mozzarella) but I also use mozzarella at times. Feel free to experiment and change out the cheese as you desire.

The more toppings you put on the longer is will take to bake and harder it will be to get off the peel.

 

 

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