Warming the pans while your page comes together
This recipe creates a flavorful and well-structured pizza dough that is ready to use in as little as four hours, perfect for when you need a quick pizza fix without sacrificing quality. Yields enough dough for two 12-inch pizzas.
Ásgeir Hólm Sævarsson
In a large mixing bowl, add the room-temperature water and the instant yeast. Stir briefly to combine. Add the flour and salt to the bowl. Using a large spoon or your hands, mix everything together until a shaggy dough forms. Continue to briefly knead the dough inside the bowl until all the dry flour is incorporated.
Cover the bowl and let the dough rest for 10 minutes. This allows the flour to hydrate, which will make the dough easier to knead.
After 10 minutes, transfer the dough to a clean work surface. Knead for 5 to 10 minutes until the dough becomes smooth, elastic, and forms a tight ball.
Place the dough ball into a lightly greased container and cover it. Let it rest at room temperature for 1 hour.
After the 1-hour rest, remove the dough and divide it into two equal portions (about 10 oz / 285g each). Form each piece of dough into a tight ball. Place each dough ball into a separate, lightly greased container and cover them.
* **Method 1: Room Temperature Proof (Ready in 4-6 Hours):** Leave the covered dough containers at room temperature for 4 to 6 hours. The dough will be ready to use when it has risen and is soft and airy. * **Method 2: Cold Proof (For Later Use):** If you plan to make pizza more than 6-7 hours later, place the covered dough containers in the refrigerator. About 1 to 2 hours before you want to make your pizza, take the dough out of the refrigerator and let it come to room temperature.
Round out the meal.
