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Pizza Dough - Quick Method

Similar to the 'slow' pizza dough recipe, this one is super easy to make, is much quicker, and will have you diving into a cheesy-topped pizza before you know it!
Course Baking, Bread, Entree, Lunch, Main Course, Side Dish, Snack
Cuisine American, Australian, British, European, Italian, Mediterranean, World
Keyword authentic, bake, cheese, dough, easy, flour, margarita, margharita, mini pizza, mini pizzas, naples
Prep Time 5 minutes
Cook Time 15 minutes
Proving 30 minutes
Total Time 50 minutes
Servings 2 30cm Pizzas


  • Stand mixer
  • Mixing bowls
  • Rolling Pin
  • Jug
  • Pizza stone
  • Parchment paper
  • Pizza Peel


  • 400 g ’00’/Bread flour
  • 225 ml Lukewarm water
  • 7 g Active Dried Yeast
  • 1 tsp fine Sea Salt
  • 1 tsp Sugar
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Semolina for rolling dough


  • Preheat the oven to the hottest it will go (around 240°C, fan 220°C, gas 9). Whilst heating, place pizza stones as high as possible in the oven.
  • Combine the flour, yeast, salt and sugar in a bowl, or bowl of a stand mixer. Add the water and mix to form a dough ball.
  • If kneading by hand, place on a floured surface, and knead for 2-3mins, until silky smooth.
  • Rest on a floured surface with a damp cloth to cover it for 30mins.
  • Divide dough into 2 balls, and roll out each ball on a lightly floured surface. Each ball of dough should make a pizza about 15-20cm in diameter.
  • Scatter the semolina over either a sheet of baking paper, or a ‘peel’, and lift the dough onto the surface.
  • Begin to press and stretch the dough outwards until it forms a circle approx. 30cm in diameter. You can create a thicker crust by pushing from the centre out, and stretching towards the edge.
  • Make sure the centre of the pizza is about 3-5mm thick, and the crust about 1cm deep.
  • Top your dough with sauce, and your choice of toppings - don’t get carried away and add too much, or you’ll have a soggy centre that won’t cook properly.
  • Let the pizza rest for 10-15 minutes prior to baking, this will encourage the dough to rise.
  • When you’re ready, slide the pizzas onto the preheated stone, or a baking tray if you don’t have one, you can also leave the pizza on the parchment paper if you prefer, though this shouldn’t be necessary.
  • Cook for 10-15 minutes, or until the base puffs up and goes golden and crisp.