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pipping hot freshly baked pizza made with quick pizza dough recipe
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Quick Pizza Dough

If you are craving authentic Neapolitan pizza but don't have all day, this quick pizza dough recipe is a game-changer. In just three hours, you can prep a dough that delivers on every promise of a classic pizza, a light, airy crumb, a satisfyingly crisp crust, and those beautiful leopard spots you see at your favorite pizzerias. This recipe has been developed for speed without sacrificing quality. By using a higher hydration and a touch more yeast, the dough rises fast yet stays light and full of flavor. The result is a great pizza dough that will truly surprise you with its near-perfect structure and incredible taste.
Servings 6 Pizza dough balls

Equipment

  • Stand mixer with bowl
  • Dough scraper
  • Professional pizza tray
  • Kitchen thermometer
  • Kitchen scale
  • Pizza peel

Ingredients

Pizza Dough

  • 1 kg / 35.2 oz pizza flour minimum 11 g protein
  • 700 ml / 2.9 cups cold tap water
  • 7 g / 0.25 oz dry yeast 1 sachet
  • 5 tsp salt
  • Bowl of fine semolina for stretching the pizza

Pizza Sauce and Toppings

  • Crushed peeled tomatoes with a pinch of salt
  • A fresh bunch of basil
  • Pecorino Romano grated
  • Salami Optional
  • Sautéed mushrooms optional
  • Guanciale optional
  • Mozzarella cheese sliced

Instructions

Forming Pizza Dough Balls

  • Pour the water into the stand mixer bowl, then add 2 handfuls of flour along with the 5 teaspoons of salt and yeast. Mix for about 20 seconds to activate the yeast.
  • Add half of the remaining flour and continue mixing. Then add the rest little by little until well combined, aiming for the dough to reach a temperature of arpprox 25°C (77°F).
  • Before forming the dough balls, dust a pizza tray (or airtight containers) lightly with fine semolina so the dough doesn’t stick.
  • Transfer the dough onto a clean work surface. Slap it down, then knead back and forth with the palm of your hand until smooth. Use a scraper to divide the dough into portions. Weigh each piece on a scale—aim for 270 g (9.5 oz) for 6 balls, or 250 g (8.8 oz) for 7 balls.
  • To shape the dough ball, start by holding a cut portion in one hand with three fingers curled under the bottom, keeping your thumb and index finger free. Use this hand to guide while the other hand folds the dough in, turning it until it forms a ball. Rub your hands gently along the sides to close the bottom, then tuck it in at the end.
  • Alternatively, place the portion on your bench and roll it in a circular motion until it becomes round. Tuck in the bottom slightly, then place the dough ball onto your tray or into containers, leaving enough space between each one.
  • Cover and let the dough balls rest at room temperature for at least 3 hours. Do not refrigerate during this stage.

Stretching the Pizza Dough Ball

  • After 3 hours of resting, use a scraper to gently lift a dough ball from the tray. Dust it with semolina to stop it from sticking, then transfer it to a small bowl of semolina.
  • Sprinkle a little semolina on top of the dough, flip it over, and coat the other side. This helps prevent sticking when you stretch. While it’s still in the bowl, press gently in the center of the dough, pushing the air outward toward the edges. This starts to create the puffed cornicione.
  • Move the dough to a clean work surface. Press again from the center outward, turning the dough as you go, until the middle is thin and the rim is full of air.
  • Stretch the dough further by gently slapping the edges outward, or lift it onto your fingers and rotate it so gravity helps to pull it into shape. This way the middle stays thin while the edges stay nice and airy.

Cooking the Pizza

  • Dust a little semolina on the pizza peel. Place the stretched dough on top with the smooth side down and the rough side facing up. Check for any small holes and pinch them closed, tapping gently to seal.
  • Spread the crushed peeled tomatoes evenly over the center, leaving the edges clear for the crust. Tear fresh basil leaves by hand and scatter them on top. Add a light sprinkle of Pecorino Romano and your favorite toppings—I used salami, sautéed mushrooms, and guanciale.
  • Drizzle with the guanciale cooking oil (or extra virgin olive oil) and add sliced mozzarella. Transfer to a pizza oven preheated to 400°C / 750°F. Bake for about 90 seconds: cook one side for 30 seconds, then lift gently and turn, cooking each side for another 15–20 seconds.
  • Make sure the base is evenly cooked and the crust is puffed and golden. If the edges are still a little pale, leave the pizza in the oven for a few extra seconds until they finish cooking.

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