Quick Yeast Pizza Dough in 30 Minutes
Soft, no-knead yeast base—no long rise time. Makes one crust, perfect for fast homemade pizza.
- Time
- 30 min
- Serving
- 583 kcal
- Ingredients
- ≈ $0.00
- Protein
- 16 g
Ingredients
- 1 Wheat flour 140 g
- 2 Dry yeast 3 g
- 3 Sugar 4 g
- 4 Salt 2 g
- 5 Olive oil 10 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix warm water (85 ml) with yeast and sugar; let sit 5 minutes until frothy.
Add flour, salt, and oil; knead into a soft dough for 5 minutes.
Cover and let rise in a warm spot for 20 minutes until slightly puffed and pliable.
Preheat oven to 240°C (465°F) with a baking tray inside.
Stretch dough into a crust, add toppings, and bake 8–12 minutes until golden-edged and crisp at the base.
Tips
- Why it works
- Heat the water to 37–40 °C, so the yeast activates in exactly 5 minutes. Cold water slows the process and the dough won't rise.
- Substitutions
- Replace the olive oil with 10 ml of sunflower oil, or use 7 g of melted butter. You can skip the sugar if you don't mind a slightly sour taste.
- Common mistakes
- Dough not rising? Check the water temperature. If it's above 45 °C, the yeast dies and the dough stays flat.
- Storing and reheating
- Keep the base in the fridge for no more than 1 day and freeze it only with the toppings. Thaw at room temperature and bake 2–3 minutes longer.
- Serve with
- Serve with a simple cucumber and vinegar salad or as a side to a quick mushroom soup.
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