How to Make 15 Minutes Quick Foolproof Pizza Dough!

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Hey Guys, today we are making these “15 Minutes Quick and Foolproof Pizza Dough” that rises quickly and makes incredible homemade pizza!

This pizza dough is fantastic with part whole wheat flour or all white flour, it also doubles, triples and even quadruples beautifully.

The dough is easy to work with, it has a beautiful golden crust that’s super crispy on the outside but still chewy in the middle.
You can prepare this pizza within 30 minutes from start to finish. Let’s make this magic dough!

15 MINUTES QUICK FOOLPROOF PIZZA DOUGH
Yield: 1 Regular Pizza
Active time: 15 Minutes
Total time: 30 Minutes

INGREDIENTS
Pizza Dough:
120 grams Warm Water
1/2 tablespoon Granulated Sugar
1/2 tablespoon Vegetable Oil
1/2 tablespoon Instant Yeast
195 grams All-Purpose Flour
1/2 teaspoon Salt

Sauce & Toppings:
Tomato Ketchup
Mozzarella Cheese
Salami(Pepperoni)
Parsley Flakes

Condiment:
Cheddar Cheese
Chili Flakes
Chili Sauce

INSTRUCTIONS
Prepare the Oven and Pan
Crank your oven up as high as it goes. The closer you can get to 260°C, the better.
Flip a rimmed baking sheet upside down, place it in the oven and preheat it for about 30 minutes before baking.

Pizza Dough:
1. Mix the water, sugar, oil and the yeast. Add the flour and mix until just combined, pour in salt and stir until a soft dough forms.
The exact flour amount will vary, the dough should be soft and smooth, not leaving a residue on your fingers but not super stiff either. Not too sticky and definitely not overfloured.
2. Pour the dough onto a work surface, knead it for about 5 minutes, then shape it into a ball.
Place the dough in a greased bowl, cover it with a plastic wrap and let it rest for about 10 minutes to relax the gluten.
3. Shape the dough into pizza
Roll the dough onto a piece of parchment paper (you can stretch the dough with your hands, your fingers and kind of spread it or even use a rolling pin). If you want it a little bit thinner, feel free to roll it out more.
4. Pizza toppings
Spread 3-4 tablespoons of red sauce (no-cook blender sauce), Tomato Ketchup is the best option. Pesto or rich Ricotta are wonderful substitutes as well.
Sprinkle generously amount of grated mozzarella all the way around, place pepperoni on top (make sure everyone gets one per bite), then sprinkle with some more mozzarella and parsley flakes.
5. To Bake
Place the pizza onto the middle of the hot baking sheet,
bake for about 10-15 minutes until the cheese is a nice dark deep brown and the crust is like a golden brown as well.
6. Take it off from the heat, serve immediately or transfer it to a cooling rack so the bottom not become soggy.

NOTES
1. Do not add salt directly to the yeast because it will kill the yeast.
2. I always use 1/2 or up to 3/4 whole wheat flour with good results (I let it knead for a few minutes longer).
3. This recipe doubles, triples and quadruples really well.
Keep an eye on the flour if increasing the recipe. You want a soft, smooth dough - not too sticky and definitely not overfloured.
4. Don’t put yourself at risk of getting sick. When using toppings like sausage, mincemeat, chicken, steak, or bacon, mushrooms always cook them before preparing your pizza.
Keep in mind that more toppings generally mean more cook time.
5. To store; place the pizza in an airtight container, fridge for 3-5 days, freezer for up to 6 months.
6. To reheat; in the preheated 180° C oven for 10 minutes, microwave for 30 seconds to 1 minutes.