Pizza Recipe
Same-Day Pizza Recipe
A flexible, beginner-friendly dough designed for mixing, proofing, and baking on the same day.
Makes one 14-inch pizza4–6 hour room-temperature fermentation
Dough Ingredients
Amounts for one 14-inch pizza.
- Bread or All-Purpose Flour226 g
- Lukewarm Water (80–90°F)147 g
- Active Dry Yeast2.3 g
- Salt5.7 g
- Sugar4.5 g
- Olive Oil6.8 g
How to Make the Dough
- Add the 80–90°F water, yeast, and sugar to the mixing bowl; stir to combine.
- Add the flour and mix until no dry flour remains, then add the salt.
- Knead until the dough begins to smooth out, add the olive oil, and continue kneading until smooth and elastic, about 7–10 minutes total.
- Cover and let rise until visibly expanded and roughly 75–100% larger, usually 60–90 minutes.
- Divide into equal portions and shape into tight, smooth dough balls.
- Cover and proof at room temperature until relaxed, airy, and easy to stretch, usually another 2–4 hours.
- Stretch gently, top lightly, and bake on a fully preheated surface.
Quick Pizza Sauce
One 28 oz batch makes enough sauce for about 8–10 twelve-inch pizzas. Refrigerate for up to 4 days or freeze the extra.
- Crushed tomatoesone 28 oz can
- Salt1.5 tsp
- Sugar1.5 tsp
- Dried oregano1 tsp
- Dried basil1 tsp
- Olive oil1 Tbsp
- 1. Mix all ingredients together.
- 2. Use immediately, or let the sauce rest in the refrigerator overnight for the best flavor.
Toppings for One Pizza
Amounts for one 14-inch pizza.
- Prepared pizza sauce3.5–4.5 oz
- Low-moisture mozzarella5–6.5 oz
- Preferred toppingsAs desired; avoid overloading the center
Assembly and Baking
- Place a steel or stone in the upper-middle portion of the oven and preheat at the oven's highest setting for at least 45–60 minutes.
- Stretch the dough evenly while preserving a slightly thicker outer rim.
- Add a thin layer of sauce, cheese, and toppings so the center can bake through.
- Bake for about 7–10 minutes, rotating once if needed, until browned underneath and bubbling on top.