I found this recipe today on the Food Network website (originally from Gourmet magazine) for a quick pizza dough…which was good since I decided about 1 hour before supper time that I wanted pizza!

The claim was that you could make this dough and let it rise for 30 minutes and make your pizza fresh in a jiffy. I have to say, it did only take a few minutes to prep my dough and about 30 minutes later it had doubled as promised.

quick pizza dough with italian seasoning

NOTE: When you take it from the bowl and place in on your pizza stone, just use your fingers to press it out by starting in the center and working your way outwards. Also, pizza dough that has been refrigerated or frozen should be at room temperature before forming into a pie as it will spread on your stone much easier. If you want your pizza a little thicker, just let it rise about 20 minutes once you’ve gotten the FRESH dough ready for toppings. Also, pre-cook your pizza dough for about 10 minutes at 500 to help ensure you don’t end up with a doughy/uncooked pizza crust.

I quickly assembled my pizza with veggies, cheese, and meat and baked it at 500F until the cheese was melted and gooey! While this wasn’t a crust like you’d get from a pizzeria, it was pretty good….we ate it without any complaints!

Original recipe is listed below:

2 to 2 1/4 cups unbleached all-purpose flour
1/4-ounce package fast acting yeast
1/2 teaspoon sugar
2 tablespoons olive oil
1/2 teaspoon salt

In a large bowl whisk together 3/4 cup of flour, yeast, sugar, and 2/3 cup hot water (130 dgrees F). Stir in the oil, 1 1/4 cups of the remaining flour, and the salt and blend the mixture until it forms a dough. Knead the dough on a floured surface, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic.
Alternatively, the dough may be made in a food processor. In a food processor combine 3/4 cup of the flour, yeast, and sugar. With the motor running, add 2/3 cup hot water (130 degrees F), and turn the motor off. Add the oil, 1 1/4 cups of the remaining flour, and the salt and process the mixture until it forms a ball, adding more water, 1 teaspoon at a time, if it is too dry, or more flour, 1 tablespoon at time, if it is too wet. Knead the dough by processing it for 15 seconds.
The dough, prepared by either method, may be used immediately, but for better flavor it is best to let it rise once. Put the dough in an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 30 minutes, or until it is double in bulk, and punch it down. This dough may be used instead of the basic pizza dough.