Craving a pizza but short on time? Make my Quick Neapolitan pizza Dough recipe which gives you the classic thin, airy crust in a fraction of the time. Combine simple ingredients and a fast-rising technique, for a pizzas under an hour! Create your own pizza with your favorite toppings, or try making my delicious Prosciutto Arugula Pizza or Hummus Pizza recipes.
Try out your new dough-making skills by trying out my Pretzel Hot Dog Buns for a game changer hot dog experience. For more taste dinner ideas, I recommend making my Creamy Pasta with Asparagus and Bacon or even my Italian Meatballs with Polenta!
Ingredients
Find below the list of ingredients I used to make my Quick Neapolitan Pizza Dough.
- Warm Water
- Granulated Sugar
- Quick Rise Dry Yeast
- "00" Style Pizza Flour
- Salt
- Garlic Powder
- Dry Oregano
- Olive Oil
See recipe card for quantities.
How to make Quick Pizza Dough
- Add the sugar and yeast to the warm water. Mix with a fork or a whisk, making sure the ingredients are dissolved. Place aside for 5-10 minutes or until a foam starts to form on the surface.
- Combine the flour, salt, garlic powder, and dry oregano in a large bowl. Use a rubber spatula to mix the dry ingredients. Form a well in the centre of dry ingredients.
- Pour the foamed up yeast mixture and the olive oil in the well of the dry ingredients. Carefully start mixing the dry and wet ingredients together.
- Stir the dough with the spatula until the gluten strands form and the dough starts to come together.
5. Empty the shaggy dough ball onto a lightly floured surface. Fold the dough onto itself 3 of 4 times, pressing down on it and rotating the dough 90 degrees each time.
6. Shape the dough into a tight ball, as smooth as possible. Place in an olive oil coated bowl, cover the bowl and let it rest for 10-15 minutes. The amount of time will depend on the warmth of the room, but the dough should start to feel airy and light.
7. Split the ball of dough in two to make 2 - twelve inch pizzas. If wanting a thinner crust, split the dough into three.
Substitutions
- Plain Dough - Feel free to omit the garlic powder and oregano from the dough. Alternatively, you can also change those ingredients out for you own seasonings.
- All-Purpose Flour - Substitute the "00" Flour with All-Purpose will still work, I have done this many times. The texture will not be as chewy, but still delicious.
Recipe
Quick Neapolitan Pizza Dough
Ingredients
- 1¼ cup Warm Water 100F / 38C
- ½ teaspoon Granulated Sugar
- 1 tablespoon Quick Rising Dry Yeast
- 2½ cups "00" Style Pizza Flour
- ½ teaspoon Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Dry Oregano
- 2 tablespoon Olive Oil
Instructions
- In a small bowl, whisk together the warm water, sugar, and dry yeast. Let it rest until the yeast start to foam on top, 5-10 minutes.
- In a large bowl, combine the flour, salt, garlic powder, and oregano. Stir them together and then make a well in the center of the dry mixture.
- Pour the foamed-up yeast mixture and the olive oil in the dry mixture well. Use a rubber spatula to slowly bring together the dry and wet ingredients. Stir until the dough comes together and it can be shaped into a ball.
- Stir until the dough comes together and it can be shaped into a ball. It helps to drizzle a little olive oil on top of the dough and use your hand to push the dough down and then fold it onto itself 3-4 times to develop the gluten.
- Once the dough is shaped into a ball, it should still be tacky. Place in a olive oil coated bowl and cover the bowl with a clean cloth. Let the dough rest for 10-15 minutes.
- Divide the dough in 2 equal parts. Shape them in 12" pizzas or use them to make your own recipe.
Heather says
So quick and yummy. Fool proof really. I always fail at pizza dough so this one’s a keeper!!!
frenchkisscook says
Thank you! I'm so happy you like this recipe as much as I do! 🙂
Holly says
What temp and time are recommended to cook with?
frenchkisscook says
Hello 🙂 it depends on the recipe, but I like to bake my pizzas at 475F.
Kelly P says
Hi! I made this recipe. I do really like it, even though mine came out more of the consistency of focaccia bread. I don’t hate that though!