Correction: In the September issue of YAM magazine, we mistakenly advertised our Le Creuset stainless steel roasting pans as induction cooktop compatible. This is incorrect.
We apologize for the error.

Community Recipe Box Feature: Quick Pizza Dough

And here we have yet another fabulous recipe shared to the Penna Community Recipe Box! This simple pizza dough recipe comes to us from Kimberley Lynn Diett-Prince. 

"My recipe is a fast one for pizza dough. The dough doesn’t need to rise much at all. 10 minutes and it’s ready."

Try out Kimberley's recipe and share one of your own! Immortalize your family recipe in a beautifully-crafted recipe box, win prizes and support the Mustard SeedFind out how. 

Quick Pizza Dough

1 cup warm water
2 tbsp olive oil
3/4 tbsp of fast-rising yeast
1tsp salt 
approximately 2 1/4 cups of bread flour
toppings for your pizza
mozzarella cheese

Preheat your oven to 425 degrees

Mix the warm water and oil. Then add flour gradually, and salt to follow. You may need a bit more or less flour, if the dough is still quite sticky, add a bit more as needed. Knead the dough for approx. 3-5 minutes. Shape into a ball and cover with towel. 

I use the time now to prepare my toppings. The dough doesn’t need to rise much at all. 10 minutes and it’s ready. 

Oil your pan with a bit of olive oil. 

Roll or press the dough out onto a pan, pizza stone, cookie sheet, whatever you have.

You can do a thin or thick crust. I usually do a thin crust. 

I also lightly oil my crust now, but you don’t have to.

Put your topping on the pizza. Sauce, meat and veggies, then put mozzarella cheese over all the pizza. 

Should be ready in 20-24 minutes. A bit longer if you are making a thicker crust.