Pizza Dough

Do you know how long it takes me to make pizza? Hours! Could there really be a way to get homemade from-scratch pizza on the table in 30 minutes flat? And most importantly, even if possible, would it be good? Even, dare I say, superior?

I’ll be honest; I didn’t gauge this pizza against a Neapolitan-style, baked-in-a-900°F-oven with a burnished-crust standard; that’s like comparing Belgium truffles to a chocolate candy bar. They are a different species. But I looked at it through the eyes of a mother who wants a convenient and efficient way to bake pizza, possibly even with the kids.

YIELDS 2 12-INCH (30-CM) PIZZAS

• 1 cup (210 g) warm water
• 2¼ tsp (7 g) instant dry yeast
• 2 Tbsp (25 g) sugar
• 2 Tbsp olive oil
• 2 tsp sea salt
• 3 cups (375 g) white flour (preferably high-gluten)
• 1 cup pizza sauce
• 2–3 cups shredded mozzarella cheese

In the bowl of a stand mixer, combine water, yeast, and sugar. Let stand 5 minutes until bubbly. Add sugar, oil, and salt. Add flour and knead on medium speed until a smooth, elastic dough forms, about 5–6 minutes.

Method 1: Bake Immediately

Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.