This quick weeknight pizza dough can be made in just 15 minutes and doesn’t need time for the yeast to rise! It results in a delicious and chewy thin crust pizza, that your family can customize with their favourite toppings! It bakes in just 10 minutes so you can have dinner on the table in no time at all.
We like to cook our toppings beforehand, but feel free to add raw veggies!
Preheat oven to 500°F (260°C) with your baking sheet inside the oven to heat up.
In a large bowl, or in the bowl of a stand mixer, combine the yeast, sugar, and water. Let sit for 5 to 10 minutes or until the yeast has started to bubble and foam up.
If mixing by hand, add the olive oil, salt, and flour, ½ cup at a time, mixing between each addition with a wooden spoon. Once the dough is too difficult to stir with a spoon, switch to your hands. Dump the dough out onto a lightly floured counter, and knead the dough until it is smooth. Add more flour if needed 1 tablespoon at a time. Set aside while you prepare your topping ingredients. If using a stand mixer, use the paddle attachment to mix together the ingredients for about 3 to 5 minutes or until the mixture starts pulling away from the sides. It is ok if it sticks to the bottom slightly. Set aside while you prepare your topping ingredients.
Divide the dough into 3 even portions. On a lightly floured surface, use a rolling pin to roll your dough into a large circle (12-inch round) or about ⅛ inch thick. Make sure it is slightly smaller than your baking sheet so that it will fit on top. Continue to flour the surface as needed if it starts to stick.
Cut a large piece of parchment slightly bigger than the dough. Transfer the dough to the parchment paper by flouring it, and then rolling it over the rolling pin. Unroll onto the parchment paper.
Decorate your pizza. Add ¼ to ⅓ cup of sauce and spread evenly in a thin layer over the dough, leaving about ¼ to ½ inch edge. Sprinkle with a heaping ½ cup of the mozzarella. Add your desired toppings.
With oven mitts, carefully remove the hot baking sheet from the oven. use the parchment paper to slide or gently lift the pizza onto the baking sheet. return to oven and bake for 8 to 10 minutes or until the crust is golden and crisp.
Repeat with the remaining dough. Enjoy your pizza with a side salad for a balanced meal!
*Make sure the water is not too hot or you will kill the yeast! Water should be 110°F or warm to the touch.
*To make this recipe vegetarian, make sure to include a vegetarian protein or serve one on the side
*You can use instant yeast in this recipe. Instead of mixing with the water to bloom, mix in with the flour as instant yeast does not need time to foam
*You can cook more than one pizza at a time, preheat baking sheets on separate racks in your oven
