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–+ servings

10 Minute Pizza Dough

Sea Salt Savorings
This is the easiest 10 Minute Pizza Dough you will ever come across, not  to mention the chewy, flavorful crust!  New York style pizza has never been so effortless (and tasty)!
5 from 16 votes
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Prep Time 10 minutes
rise time 2 hours
Course Main Course
Cuisine Italian
Servings 3 12" pizzas

Equipment

  • Stand mixer with dough hook attachment
  • Measuring spoons
  • Medium sized pot
  • Pizza paddle
  • Ceramic pizza stone
  • Pizza cutter

Ingredients
  

  • 2 cup warm water
  • 1 TBS sugar
  • 1 packet active dry yeast (2 1/4 tps)
  • 1.5 TBS salt
  • 1 TBS olive oil
  • 5 1/2 cup all purpose flour OR 00 flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp basil
  • 1/2 tsp oregano
  • cornmeal
  • 2 cup shredded mozarella cheese

Pizza Sauce

  • 1 28 OZ can of crushed tomatoes
  • 1 tsp salt
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1/2 tsp sugar

Topping ideas

  • pepperoni
  • sliced black olives
  • mushrooms
  • sausage
  • meatballs
  • onions
  • bell peppers
  • hot peppers

Instructions
 

  • Proof the yeast. Combine the water, sugar, and yeast in the stand mixer mixing bowl. Use a spoon to lightly stir, then allow the yeast to get foamy and bubbly for 5 minutes.
  • Mix and knead the dough. Add the flour to the stand mixer bowl. Attach the dough hook to the mixer, then begin to mix the dough on low speed.  Allow the mixer to kneed the dough for 5-8 minutes, until the dough is smooth and not sticking to the sides.  The dough should ball up around the dough hook.  If the dough is too loose, add 1 TBS of flour at a time until the dough comes together.
  • Rise the dough. Lightly oil a large bowl, then place the pizza dough in it and cover it with a damp kitchen towel.  Allow the dough to rise for 2 hours in a warm draft free location.
  • Make the pizza sauce. Combine the crushed tomatoes, salt, oregano, basil, garlic powder, red pepper flakes, and sugar in a medium sized pot over medium low heat. Once the sauce begins to boil, reduce the heat to a simmer and cook for 20 minutes.
  • Divide the dough. Once the dough has risen, punch the dough down.  Divide the dough into three equal sized balls. Tuck the corners under the dough to create a smooth ball of dough. Sprinkle cornmeal on your work surface, then place the dough balls on the cornmeal and cover them with a damp kitchen towel. Allow them to rise for 20 minutes.
  • Prepare the workspace. Place the pizza stone on the bottom rack of the oven, then preheat the oven to 500 degrees. Remove any other racks from the oven.  Sprinkle a generous amount of cornmeal all over the pizza paddle.  
  • Shape the pizza dough. Working with one ball of dough, place it on top of the cornmeal in the center of the pizza paddle. Punch the center, being careful to not touch the edges of the dough ball. Flip the dough over to the other side, brushing more cornmeal under the other side of the dough if necessary. Punch down in the center again.  DO NOT touch the 1 inch outer edges of the dough- this will be the fluffy crust.  Moving the pizza in a clockwise rotation, begin to work the edges by stretching the edges, making sure not to stretch the center too thin.  You may need to let the pizza rest for 5 minutes and work it again if it keeps springing back to its original size.  
  • Add the pizza toppings. Spread 3-6 tbsp of sauce on the pizza, spreading evenly and keeping away from the 1 inch edge of the pizza.   Add a generous handful of toppings and cheese.
  • Place the pizza on the pizza stone. Hover the pizza paddle directly over the pizza stone.  Angle the tip of the pizza paddle towards the pizza stone, and use your wrist to flick the pizza edge onto the pizza stone.  Slowly slid the pizza paddle from under the pizza and onto the stone- THIS TAKES PRACTICE!
  • Bake for 10 minutes.  Bake the pizza for 10-13 minutes, until the cheese is melted and it has reached the desired texture. Use the pizza paddle to lift under the edge of the pizza and slide the pizza onto it.  Remove the pizza from the oven, then slide the pizza onto your work surface. Use a pizza cutter to slice the pizza into 8 even slices.   Repeat this process with the other balls of dough.  Mangia!

Nutrition values are estimates, for exact values consult a nutritionist.

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