Description
This fast pizza dough recipe (Speckled Semolina Disks with Crimson Sauce) promises chewy, crispy edges and a gorgeous speckled texture. It simplifies pizza night, transforming it into a fun, family-friendly activity suitable for busy weeknights and budget-conscious cooks.
Ingredients
- 3 cups all-purpose flour
- 2.25 tsp active dry yeast
- 1 cup warm water (105-115°F)
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.25 cup fine semolina flour, optional for rustic texture
- 0.5 tsp garlic powder, optional
- 1 teaspoon Italian seasoning, optional
Instructions
- Activate Yeast: In a large mixing bowl, combine 1 cup warm water (105-115°F), 1 teaspoon sugar, and 1 packet active dry yeast. Stir gently for 15 seconds, then let it sit for 5-10 minutes until a foamy layer appears on top.
- Combine Wet & Dry: Stir in 2 tablespoons olive oil and 1 teaspoon salt. Gradually add 3 cups all-purpose flour (and optional 0.5 tsp garlic powder, 1 teaspoon Italian seasoning, or 0.25 cup fine semolina flour), mixing with a wooden spoon or stand mixer until a shaggy, somewhat crumbly dough forms (about 2 minutes).
- Knead Dough: Turn the dough onto a lightly floured surface. Knead for 5-7 minutes; the dough should become smooth and elastic, springing back when lightly poked.
- Quick Rise: Lightly grease the mixing bowl. Place the dough in, turning once to coat. Cover with plastic wrap and let rise in a warm spot for 30 minutes to 1 hour, or until visibly doubled in size.
- Shape & Bake: Gently punch down the dough to release air. Divide if making multiple pizzas. On a lightly floured countertop, stretch or roll out the dough to your desired thickness (e.g., a 10-inch round). Transfer to a prepared pizza stone or baking sheet. Top and bake according to your pizza recipe.
Notes
If the dough feels too sticky during kneading or shaping, add a tablespoon of flour at a time. If it’s too dry and stiff, add a teaspoon of water until pliable. For a heartier, fiber-rich dough, try swapping 0.25 of the all-purpose flour for whole wheat flour. For a celiac-friendly option, use a 1:1 gluten-free baking blend (you might need slightly more water). Use high-quality extra virgin olive oil for a richer taste.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Pizza Dough
- Method: Mixing, Kneading, Rising
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of 10-inch pizza dough
- Calories: 220 calories
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: fast pizza dough, quick meals, family-friendly, homemade pizza, weeknight dinner, semolina, easy dough, baking, Italian, budget-friendly