Alright, let’s be honest-nobody’s got time for those all-day
pizza dough marathons. This recipe? Total lifesaver. You get a legit homemade
pizza crust in under an hour, from flour to face-stuffing. The outside’s got
that perfect crunch, inside’s soft but not sad and floppy. Whether you’re
trying to impress your friends on Friday night or just want something better
than frozen pizza on a Tuesday, this one’s gonna be your new ride-or-die.
Why You’ll Actually Make This
You know how some dough recipes feel like you need a PhD or
an Italian grandma’s blessing? Not this one. We’re talking, like ten minutes of
effort, thirty minutes of pretending you’re patient, and boom. Pizza. It’s so
simple, you’ll wonder why you ever bothered with takeout. Doesn’t matter if
you’re a pizza snob or a total newbie- this one’s basically foolproof.
Prep Time: 10 minutes
Rise: 30 minutes (enough time to scroll TikTok or
rewatch an episode)
Bake: 12-15 minutes
Feeds: The whole squad (6-8 people, unless you eat
like I do)
Skill Level: I mean, if you can stir, you’re golden.
What You Need
·
2 cups of all-purpose flour
·
1 teaspoon salt
·
1 teaspoon sugar
·
1 packet active dry yeast (that’s 2 1/4
teaspoons if you’re fancy)
·
1 cup warm water (think baby bath, not boiling
lava)
·
2 tablespoons of olive oil
Grab These Tools
·
Mixing bowl (big enough to make a mess in)
·
Measuring stuff
·
Wooden spoon or a stand mixer if you’re
bougie
·
Baking sheet or pizza peel
·
An oven that actually works
How To
Make It
Step 1: Wake Up That Yeast
Dump the warm water and yeast into your mixing bowl. Let it
hang out for 5-10 minutes. If it’s looking frothy and alive, you’re in
business. If not, your yeast is probably dead—RIP, start over.
Step 2: Make It Doughy
Toss in the flour, salt, sugar, and olive oil. Stir it up
until it looks like, well, pizza dough (shaggy and a little ugly is totally
fine).
Step 3: Knead Time
On a floured counter, knead the dough for 5-10 minutes. You
want it smooth and stretchy, not sticky. Roll it into a ball and plop it in a
lightly oiled bowl.
Step 4: Let It Rise
Cover the bowl with plastic wrap or a damp towel. Shove it
somewhere warm for about 30 minutes, until it’s doubled in size. Go do
something else. Seriously, don’t stare at it.
Step 5: Shape It Up
Punch the dough (yes, really), then shape it into a
pizza—circle, rectangle, whatever. Put it on your baking sheet or pizza peel.
Step 6: Top It, Bake It
Throw on your favorite toppings (don’t get too wild;
pineapple is still controversial). Bake at 425°F (220°C) for 12-15 minutes.
When the crust is golden and the cheese is bubbling, it’s go time.
Rough Nutrition (per slice, depending on what you pile
on)
v
Calories: 250-300
v
Protein: 10-12g
v
Fat: 10-12g
v
Carbs: 30-40g
Serve it hot, maybe add some fresh herbs or a pinch of chili
flakes—don’t let anyone tell you how to live.
Tips & Remix Ideas
·
Want that crackly crust? Use a pizza stone if
you’ve got one.
·
Mix garlic or dried herbs into the dough for
extra flavor—chef’s kiss.
·
Try whole wheat or bread flour if you wanna mix
it up.
·
Go wild with toppings: classic margherita, meat
mountain, veggie overload, whatever.
FAQ (Real Talk)
1. Can I make the dough ahead?
Totally. Stick it in the fridge or freezer, then use it when
you’re ready.
2. How do I deal with leftovers?
Fridge, airtight container, up to 3 days. Or eat it all now.
No judgement.
3. Can I use this dough for other bread?
Yep. Focaccia, breadsticks, whatever. It’s dough. Live your
dreams.
4. My crust isn’t crispy. Help?
Make sure your oven’s HOT and don’t overbake. Pizza stone
helps, too.
5. Can I do my own toppings?
Of course. That’s the whole point.
6. Is this gluten-free?
Nah, but you can try a gluten-free flour blend. No promises,
though.
There you go. Easy, quick, and way better than delivery.
Enjoy your pizza night, and remember—no one’s judging you for eating half the
pie yourself.
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