Description
Forget waiting hours for dough to rise! This recipe gets you from zero to pizza in about 30 minutes. It’s perfect for those weeknight cravings or when unexpected guests show up. The secret? A little baking powder boost that gives the dough a lift without needing a long rest.
Equipment:
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Two 12-inch pizza pans or baking sheets (or a pizza stone if you’re feeling fancy)
- Parchment paper (optional, but highly recommended)
Ingredients
Units
Scale
- 3 cups (375g) all-purpose flour, plus a little extra for dusting
- 1 teaspoon instant yeast
- 1 teaspoon baking powder (this is our secret weapon!)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1/4 cups (300ml) warm water (about 105-115°F)
- 2 tablespoons olive oil, plus extra for brushing
Instructions
- Get the Oven Hot: Preheat your oven to 450°F (232°C). If you’re using a pizza stone, put it in the oven while it preheats.
- Dry Ingredients Unite: In your large mixing bowl, whisk together the flour, yeast, baking powder, salt, and sugar. Make sure everything is evenly distributed.
- Add the Wet Stuff: Pour in the warm water and the olive oil.
- Mix it Up: Stir everything together with a wooden spoon or your hands until a shaggy dough forms.
- Knead (Just a Little): Turn the dough out onto a lightly floured surface. Knead for just 2-3 minutes, until it becomes relatively smooth. You’re not looking for perfection here, just a cohesive ball.
- Rest and Prep: Divide the dough in half. While one half rests, lightly grease your pizza pans or baking sheets.
- Shape Your Pizza: On a lightly floured surface, shape each half of the dough. Use a rolling pin or your hands and gently roll out each ball into a 10-12 inch circle.
- Transfer the Dough: If using parchment paper, carefully transfer the rolled-out dough to the prepared pans.
- Top it Off: Add your favorite sauce, cheese, and toppings.
- Bake to Perfection: Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Cool and Slice: Let the pizza cool for a few minutes before slicing and serving.
Notes
- The Baking Powder Boost: Here’s what makes this recipe stand out. Adding baking powder along with the yeast provides extra lift and allows us to skip the long rise time. It creates a slightly lighter, airier crust, making it an excellent choice for a quick pizza fix. Most of the analyzed recipes either use only yeast (requiring a longer rise) or are completely no-yeast (potentially sacrificing some flavor and texture). This recipe strikes a balance. The baking powder addition is the unique element of this recipe and the reason why it is faster.
- Feel free to adjust the toppings to your liking.
- If you don’t have instant yeast, you can use active dry yeast. Just proof it first by mixing it with the warm water and sugar and letting it sit for 5-10 minutes until foamy.
- For a crispier crust, brush the edges with a little olive oil before baking.
Nutrition
- Serving Size: 1/8 of a pizza
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg