Pizza Dough Recipe Instant Yeast

Pizza Dough Ready in Minutes with No Rise Time The Oven Light

WebApr 6, 2023 · Instructions. Preheat oven to 550 degrees If using a pizza stone make sure to put it in while oven is warming up. Mix water, yeast and sugar in a mixing bowl and let sit …

1. Preheat oven to 550 degreesIf using a pizza stone make sure to put it in while oven is warming up.
2. Mix water, yeast and sugar in a mixing bowl and let sit for 5 minutes.
3. Add salt, flour, and spices into a stand mixer with a dough hook and knead until combined. About 3 minutes.If you don't have a stand mixer, this can be done by hand.
4. Once kneaded divide dough into two or three equal parts depending on how thick you like your crust.

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Simple, 4Ingredient Homemade Pizza Dough Alexandra's Kitchen

WebJan 31, 2019 · To make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber …

1. To make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the water is absorbed and the ingredients form a sticky dough ball. Pour a drop or two of oil over top and rub with your hands to coat.
2. Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 to 1 1/2 hours, or until the dough has doubled in bulk.
3. If you are baking the pizzas right away (as opposed to refrigerating the dough for another day), place a Baking Steel or pizza stone in top third of oven and preheat oven to its hottest setting, 550°F. Be sure the Baking Steel heats for at least 45 minutes once the oven temperature reaches 550ºF.
4. Cover a work surface or cutting board liberally with flour — use at least 1/4 cup and more as needed. The dough is very wet, so don’t hesitate to use flour as needed. Turn the dough out onto your floured surface and use a bench scraper to divide the dough into 4 equal portions. With floured hands, roll each portion into a ball, using the pinkie-edges of your hands to pinch the dough underneath each ball. If you are not baking the pizza the same day, transfer each round of dough to a plastic quart container, cover, and store in fridge. (At this point, transfer the vessels to the freezer for up to 3 months. See notes above for thawing.) If you are baking right away, let the balls sit on their tucked-in edges for at least 30 minutes without touching.

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