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Need your best quick pizza dough recipe

Hoosier
Hoosier Posts: 107
edited November -0001 in EggHead Forum
All of the dough recipes I typically make involve from 12 to 24 hours of rest in the fridge prior to using. I had 3 dough balls in the freezer that I planned to use today but upon thawing them they were :sick:

So now we've got folks coming over later this eve and I need a recipe that I can whip up and use in 2-3 hours.

Whatca got as your best one?

Thanks in advance
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Comments

  • thebtls
    thebtls Posts: 2,300
    Pillsbury Regular Crust. Peel off the label, bang on counter and roll out dough and you are ready to go.
    Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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  • Bacchus
    Bacchus Posts: 6,019
    Buy it from a local pizzarea, or worse case Publix.
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  • Di
    Di Posts: 395
    Quick Crust

    1 package yeast
    1 tsp sugar
    1 cup warm water
    2 1/2 cups flour
    2 tbsp olive oil
    1 tsp salt

    Dissolve yeast and sugar in warm water. Let stand until foamy. Stir in flour, salt and oil. Mix until dough ball forms. Let rest at least 5-10 minutes.

    You can use immediately or I like to let it rise for 30-45 minutes in a covered oiled bowl.

    Makes one large pizza crust.
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  • AZRP
    AZRP Posts: 10,116
    2 cups AP flour
    1 tsp instant yeast
    4 tsp sugar
    1/2 tsp salt
    1 tsp olive oil
    3/4 cup warm water

    Mix everything together in a stand mixer fitted with a dough hook and knead on the lowest speed for 15 minutes. Shape it into a ball and put it into an oiled bowl, cover with plastic wrap and put it in a warm place. Let it double in size, about 1 hour, then shape your pie. This is enough for a 14" pie. -RP
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    How about 15 minutes..Or so ;) !!

    MOM'S PIZZA DOUGH
    Dad’s Kitchen

    (This is enough dough for two 13” thin crusts)

    1 pk. Dry yeast
    1 C. warm (100 F.) water
    1 t. sugar
    1 t. salt
    2 T. olive oil
    2-1/2 C. flour (all purpose / un bleached)
    1/2 C. additional flour for the knead

    1)) Dissolve the yeast in the water and let stand for about 5 minutes.

    2)) Add all the remaining ingredients and mix well with a spoon.

    3)) In the bowl…Add small amounts of the “kneading” flour, punching in with your fist until the dough cleanly pulls away from the sides of the bowl. This will take, more or less, about ½ C.

    4)) Using you hands spread / stretch the dough to the desired shape

    Use it right from the bowl or let it rise a bit...No Matter, it is never fail!

    And a tip: Rub in a few drops of olive oil into your hands before placing / stretching the dough.
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  • Hoosier
    Hoosier Posts: 107
    Hey Ron

    I did pretty much this and they turned out pretty good.

    What was interesting is that the wife also bought two of the premade ones from Trader Joe's. Man, those are TERRIBLE. Super glutonous, very difficult to work, and not good eats.
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  • loco_engr
    loco_engr Posts: 5,818
    Whole Foods Market pizza dough is very good for $3, if you live in a larger city and have the time.
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • AZRP
    AZRP Posts: 10,116
    I tried the TJ's dough once and that was enough. -RP
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  • Big'un
    Big'un Posts: 5,909
    When do you add the yeast? after the 5 mins with the "remaining" ingredients?
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    Doing the yeast is the first step.

    1)) Dissolve the yeast in the water and let stand for about 5 minutes.

    Then the flour / dry ingredents are mixed in.
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