The Fastest Homemade Pizza Ever

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: two 12" thin-crust pizzas

Recipe photo

This pizza dough is easy to stretch, unlike some that fight and snap back as you try to roll them into a circle. The secret? Italian 00 flour, a lower-protein, mellow flour perfect for thin-crust pizza, feather-light grissini, and other low-rising yeast breads.

The Fastest Homemade Pizza Ever

star rating (34) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: two 12" thin-crust pizzas
Published: 12/07/2014

Ingredients

Directions

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1) Mix all of the ingredients to make a soft, supple dough. Knead for 5 minutes, divide the dough in half, cover with lightly greased plastic wrap, and let rest and relax for 15 minutes (or for up to an hour or so; work it into your schedule as you see fit).

2) Grease two 12" squares of parchment paper. Use your greased fingers to press each piece of dough on the parchment into an 11" to 12" circle about 1/8" thick. Brush or spray the crusts with olive oil, and let them rest for about 30 minutes, while you preheat your oven to 450°F (with a pizza stone inside, if you have one).

3) Place the crusts with their parchment directly on the stone, or onto a baking sheet. Bake until they're just starting to brown around the edges, about 4 minutes. Remove them from the oven, top with your favorite toppings — we've used pesto, sliced tomatoes, and mozzarella here — and bake for an additional 6 minutes, until everything's warm and bubbly.

4) To make grilled pizza: Be prepared to grill your pizza within 15 minutes of shaping it; you don't want it to rise too much. So, make sure your barbecue grill is heated (or cooled) to medium-hot by the time the dough is ready to grill.

5) Set the rack 3" to 4" above the fire. Take one circle of dough, on its parchment, and swiftly but carefully turn it (dough down, parchment on top) onto the grill. Peel off the parchment.

6) After 1 minute, turn the crust over; it should be stiff enough to turn quite easily (if not, your grill isn't hot enough). Layer with toppings. This is not the time to pile on the meat, cheese, veggies, etc. Since the pizza will be cooking very briefly, it's better to top with just a minimal amount of stuff: thinly sliced veggies, a thin layer of cheese, etc.

7) Bake an additional 5 minutes or so, with the cover on (if your grill has a cover), or until the filling is hot and the cheese is melting. Adjust the temperature of the grill if the bottom is browning too quickly. And, move the pizza around on the grill if one side or the other starts to get too brown on the bottom. Repeat the grilling process with the other pizza.

Yield: two 12" thin-crust pizzas.

Nutrition information

Serving Size: 1/16 (35g) Servings Per Batch: 16 Amount Per Serving: Calories: 90 Calories from Fat: 20 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 190mg Total Carbohydrate: 16g Dietary Fiber: 1g Sugars: 1g Protein: 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1 234  All  
  • star rating 03/14/2015
  • Raymond gravel from South Carolina
  • Quick easy aeesome. I made pizza in less than an hour start to my belly. Didn't have KAF dough flavor . But it still was awesome. Didn't split the dough either. Rolled it out on a large sheet tray and made a Sicilian pie!! :)
  • star rating 02/12/2015
  • member-cmarias from KAF Community
  • This is definitely fast & easy even by my slow-poke standards! I was quite surprised how easily the dough handled so using the Italian-style flour was apparently the key! Instead of making 2 round pizzas, I made one large rectangle but the crust was still thin and crispy by using a pre-heated pizza stone. Taste? Well, it was OK but next time I'll use a little more pizza dough flavor
  • 11/03/2014
  • birdwoman73 from KAF Community
  • Where is the printable recipe? I can't find it. The site it said to go to sent me back to this one???
    Please call our Customer Service Team at 1-800-827-6836. We would be more than happy to help! Elisabeth@KAF
  • star rating 09/07/2014
  • Anthony from WNC
  • Let's put it this way....I threw it away. That was the worst dough I have ever made or could imagine. It reminded me of something " Poppin' fresh" and that ain't good!
    We are sorry to hear this. Please call our hotline and we can help troubleshoot. ~ MJR
  • star rating 12/16/2013
  • Bruce from Atlanta, Ga.
  • I make my dough with King Arthur Bread flour, water, salt and yeast in accordance with the Neapolitan code. Often, I'll hold it in the refrigerator for a few days so it gets a little bit of a sour dough taste. I cook my pizzas on a pizza stone on a charcoal grill in 2 to 4 minutes, depending on the heat. The results are awfully close to what you get out of a wood fired, brick oven. I spent a month in Italy and ate a lot of Pizza.
  • star rating 07/06/2013
  • Mark from NJ
  • Hi Mark, I can't say that the recipe was not to my liking because I didn't make it and will not make it. There are some things like ... pizza where a little deliberation can be beneficial. Depends on your intended purpose. My purpose is great pizza without a lot of fat and sugar or flavorings. Give me the real stuff. And if KAF can't do that, I will make it myself. I make my own dough and sauce from scratch on my pies are just as good as anything you can buy from a NYC pizzeria, if not better. Bottom line, I'm into making great food, not fast food. Thing is anybody can make great food, they just (sometimes) have to ignore the commercial smoke screens. If you want a great pizza dough and sauce recipe, look no further than Peter Reinhart's book American Pie. While I don't follow his recipe exactly, it's a fundamental starting point for great pizza. P.S. I use Caputo blue bag pizzeria flour and La Valle D.O.P. tomatoes. Do the ferment and add the red wine vinegar !!! Live and learn!
    Mark: Thank you for your feedback. Kim@KAF


  • star rating 07/06/2013
  • Mark from NJ
  • Side note: I do not fault Americans for not elevating their taste in food. They are victims of the mass producers of yucky. Yucky is all they know. So when somebody comes along with something slightly better than yucky, it's praised to the high heavens. When I was a kid your choice of coffee was Maxwell House or Folgers. We've come a long way on educating ourselves on coffee. We need to do the same for other foods. It does kind of bother me that so many people rate "slightly better than yucky" at 5 stars. Regarding pizza, people need to be informed. Striving for the low bar is OK but there's a whole 'nother world out there. For everybody else there's the corrugated stuff in your grocer's freezer.
    Thank you very much for your feedback and I am sorry that this recipe was not to your liking. However, you may enjoy one of our other pizza recipes that use a slower rise!-Jon
  • star rating 07/05/2013
  • Mark from NJ
  • Not sure if fastest is the best. Two things that make me take note...first the addition of mystery flavorings/ingredients. I don't see a need for them. I'm not real big on chemicals in my food. Secondly, there's no ferment of the dough. There are do's and don'ts when making pizza. You DON'T roll the dough with a rolling pin but you DO ferment the dough at least 1 day and up 3 or 4 days. It's all about flavor. I let my finished dough rise at room temp for 6 hours and then let it do a cold rise in the fridge for a few days. By the way, Tipo 00 only denotes the grind. Any flour can be Tipo 00.
  • star rating 12/23/2012
  • Dalface from KAF Community
  • Love it. Best flat crust pizza I've made yet. First time, earlier today, I made using entirely Italian Style Flour, but didn't cook pizza enough. It was still delicious. Then I just had to make it again, but only had 2 cups of Italian Flour so I used Semolina for the 3rd cup. I had also forgotten to precook the crust, so I did that the second time before putting on toppings and cooked for a longer time total. I thought it was incredible. I loved the taste of the crust. My husband thought the pizza made entirely of Italian was the best, although not cooked enough. I guess now I have to get more Italian Style Flour. He's hooked.
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