Fast-Rise Artisan Pizza Dough
Fast-Rise Artisan Pizza Dough
Ingredients
- 755 g flour
- 530 g warm water
- 1 tablespoon sugar
- 3 tablespoons oil
- 2 teaspoons salt
- 1 1/2 tablespoons active dry yeast
Instructions
- 1
In a large bowl, combine the flour, warm water, sugar, oil, salt, and active dry yeast. Mix all the ingredients thoroughly with a spoon or your hands until a shaggy dough forms and no dry flour remains.
⏱️ 5 min
- 2
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 15 minutes.
⏱️ 15 min
- 3
After the rest, perform one set of stretch and folds. To do this, gently grab a portion of the dough from the edge, stretch it upwards, and fold it over the center. Rotate the bowl a quarter turn and repeat this process until you have stretched and folded the dough from all sides (typically 4-6 times).
⏱️ 2 min
- 4
Cover the dough again and let it rest for another 20 minutes.
⏱️ 20 min
- 5
Perform a second set of stretch and folds, similar to step 3.
⏱️ 2 min
- 6
Cover the dough once more and let it rise in a warm place until it has doubled in size. This process should take approximately two hours.
⏱️ 120 min
- 7
Once the dough has doubled, gently turn it out onto a lightly floured surface. Divide the dough into four equal portions for large pizzas or eight equal portions for personal-sized pizzas.
⏱️ 6 min
- 8
Shape each portion into a smooth ball. The dough is now ready to be used immediately for pizza or can be frozen for future use. If freezing, place dough balls in individual freezer-safe bags or containers.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fast-Rise Artisan Pizza Dough
- 755 g flour
- 530 g warm water
- 1 tablespoon sugar
- 3 tablespoons oil
- 2 teaspoons salt
- 1 1/2 tablespoons active dry yeast
Instructions
- 1
In a large bowl, combine the flour, warm water, sugar, oil, salt, and active dry yeast. Mix all the ingredients thoroughly with a spoon or your hands until a shaggy dough forms and no dry flour remains.
⏱️ 5 min - 2
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 15 minutes.
⏱️ 15 min - 3
After the rest, perform one set of stretch and folds. To do this, gently grab a portion of the dough from the edge, stretch it upwards, and fold it over the center. Rotate the bowl a quarter turn and repeat this process until you have stretched and folded the dough from all sides (typically 4-6 times).
⏱️ 2 min - 4
Cover the dough again and let it rest for another 20 minutes.
⏱️ 20 min - 5
Perform a second set of stretch and folds, similar to step 3.
⏱️ 2 min - 6
Cover the dough once more and let it rise in a warm place until it has doubled in size. This process should take approximately two hours.
⏱️ 120 min - 7
Once the dough has doubled, gently turn it out onto a lightly floured surface. Divide the dough into four equal portions for large pizzas or eight equal portions for personal-sized pizzas.
⏱️ 6 min - 8
Shape each portion into a smooth ball. The dough is now ready to be used immediately for pizza or can be frozen for future use. If freezing, place dough balls in individual freezer-safe bags or containers.
⏱️ 5 min