Looking for the perfect pizza dough in just 35 minutes? Alex and I have mastered how to make perfect, Italian style pizza at home. Our best homemade pizza dough recipe and thin crust pizza dough take 1 hour to make. But what about nights where you don’t have 1 hour? We’ve gone back to the drawing board and created this “cheater’s” quick pizza dough in a food processor! It’s a little more crumbly than our best ever dough, but overall it’s incredibly good for the amount of time it takes to whip up! This one’s our quick option for busy weeknights. Ready to make quick pizza dough? Let’s go.
How to make quick pizza dough
Although pizza is always worth it, in this quick pizza dough recipe we’ve worked to minimize the time and effort involved. In this method, the food processor method does all the kneading for you! As long as you add in the water slowly and don’t over knead the dough, your pizza will turn out beautifully. The only special step in this quick pizza dough is the weighing of the flour. You can certainly measure the flour out in cups, but the weight might be slightly off if you don’t measure exactly right. This just means you’ll have to adjust the amount of water you add in (it could be slightly more or slightly less than what the recipe calls for). Pizza dough takes a bit of practice, so the crust may not be perfect your first time. There is nothing special about the ingredients or the technique in this quick pizza dough. Sometimes you just have to practice, and know what a good dough feels like to the touch. Here’s a video that we made to show you how to stretch the dough! It shows our stand mixer method for pizza dough, so fast forward to 1:45 minutes get to the shaping part. Here’s how to do it: Note: If you have a stand mixer with a bread hook, try our popular Stand Mixer Pizza Dough or Best Pizza Dough recipe.
How to freeze quick pizza dough
This quick pizza dough is best the day it is made. However, if you don’t want to use one of the two dough balls, you can freeze it for later. Simply place each dough ball in a zip-top bag and put in the freezer. The morning that you’re going to use the dough, remove it from the freezer and place it in the fridge to thaw. About 30 minutes before making the pizza, take it out of the baggie and allow it to relax on the counter, covered with plastic wrap. The dough should be room temperature when you start stretching it out; if it’s too cold, it’ll be difficult to work with and might not cook evenly. If you have actual pizza left over, it’s easiest to refrigerate, though you’ll find that the flavor dulls a bit over time. You can put the refrigerated pizza slices directly into a warm oven or toaster oven until heated through, then add a little more kosher salt as necessary. You can also reheat it in a covered skillet on the stovetop with a few drops of water to help moisten the crust: this our favorite way to reheat pizza since it gets the crust tender and the cheese perfectly melted!
Looking for a food processor?
You’ll need a food processor for this pizza dough recipe! Here’s the one we recommend. You’ll need a large sized food processor to accommodate this batch.
Looking for more homemade pizza recipes?
This quick pizza dough in a food processor can be used for dozens of different pizzas. Here are a few of our all-time faves:
This recipe is…
This quick pizza dough is vegetarian, vegan, plant-based, and dairy-free. 5 from 1 review
