Same Day Pizza Dough Recipe
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This Same Day Pizza Dough Recipe is for you if you're someone who wants pizza dough that's easy to stretch and has great flavor and texture, but it's tonight you want it and not tomorrow. While this same day dough takes longer than one or two hours to make, you're also someone who knows that if you only have one hour til pizza, you're getting delivery!
Servings: 4 12 to 14 inch pizzas
Calories: 721kcal
Ingredients
- 3 cups (390 grams) bread flour plus more for when stretching dough
- 3 cups (390 grams) high gluten bread flour
- 1 tablespoon (16 grams) salt
- 1 teaspoon granulated or powdered garlic
- ¼ to ½ teaspoon (1 to 2 grams) instant yeast see notes
- 1¾ cups (405 grams) water, plus more as needed
- 1 tablespoon olive oil
- 1 tablespoon semolina flour to prevent sticking during rise, or use bread flour
Instructions
Same Day Pizza Dough Recipe
- In the bowl of a stand mixer or other large bowl, combine the flours, salt, garlic, and yeast.3 cups (390 grams) bread flour, 3 cups (390 grams) high gluten bread flour, ¼ to ½ teaspoon (1 to 2 grams) instant yeast, 1 tablespoon (16 grams) salt, 1 teaspoon granulated or powdered garlic
- Add the water and olive oil and mix. If using a stand mixer, change to the dough hook once the dough comes together.1¾ cups (405 grams) water, plus more as needed, 1 tablespoon olive oil
- Knead the dough for about 5 minutes. The dough should be smooth and slightly tacky but not sticky. Add small amounts of flour at a time if it is too sticky, or add a teaspoon of water if it is too dry.
- Form the dough into a ball, cover the bowl with plastic wrap, and let it rise until doubled in volume.
- Two to three hours before making pizza, divide the pizza dough into four balls. Place the individual dough balls in a metal pan or baking sheet with a little bit of semolina or bread flour to prevent sticking, cover them loosely with a kitchen towel, and let them rise.1 tablespoon semolina flour
- On a floured countertop, flatten one ball into a disc and then work your way around the dough, gently stretching it out to 12 to 14 inches. If it becomes difficult to work, with the dough snapping back, let it rest for a few minutes before trying again.
Notes
This same day pizza dough recipe makes a low-hydration pizza dough that's super easy to handle and produces a chewy crust. If you divide into four dough balls, each will be about 300 grams each.
Flour choice matters: In my recipe tests for this same day pizza dough, I experimented with various mixtures and found that equal weights of King Arthur bread flour and high gluten flour made for the easiest stretching.
If you want to freeze extra balls of pizza dough, the best time is when you are shaping the balls. Double wrap extra balls of pizza dough in plastic wrap and place them in a freezer bag.
To use frozen pizza dough balls, put them in the refrigerator overnight to defrost. Then remove them from the refrigerator about 4 to 6 hours before making pizza.
To use frozen pizza dough balls, put them in the refrigerator overnight to defrost. Then remove them from the refrigerator about 4 to 6 hours before making pizza.
Nutrition
Calories: 721kcal | Carbohydrates: 139g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 2329mg | Potassium: 195mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4IU | Calcium: 30mg | Iron: 2mg