Same Day Pizza Dough to Make Pizza From Scratch
Having a pizza dough that can be ready in a couple of hours is a winner. I don’t know about you, but I always decide to make pizza the day of and need a recipe that I can make right away to give me dinner that evening. Not only can this recipe give you same day pizzas dough, but the pizza crust is delectable.
Same Day Pizza Dough
If you want to make pizza for dinner, you can mix this dough at 9 am and have dough ready to bake anytime after 5 pm. Simply mix your flour, water, salt and yeast together in the morning, and it will rise throughout the day and be ready for dinnertime.
This time can be adjusted as needed. For example, say you only think about dinner at noon, you can mix the dough at 12 noon and have it ready to bake anytime after 8 pm for a late dinner.
Tools you May Need
Mixing bowl
Measuring cups/spoons or kitchen scale
Baking sheet
Dough slicer/scraper or knife
Tea Towel or glad wrap
Ingredients
White Flour (quality matters in taste)
Water
Fine Salt
Instant Yeast
How to Make Pizza From Scratch
Mix the dough
Combine flour and water, cover the bowl and let it sit for 20-30 minutes to autolyse.
While you wait for the autolyse period, measure yeast into a small container and add a little water to rehydrate the yeast.
After 20-30 minutes, add yeast and salt to the flour mixture.
Mix the dough by hand by pulling. Do this by reaching your fingers beneath the dough and stretching the dough upward. Then fold the stretched dough overtop of the mixture. Do this 3-4 times all the way around.
Next, slice the dough into quarters using your thumb and index finger as scissors. Once divided into quarters, fold the dough again by reaching underneath and pulling the dough upwards. Do this a couple of times and alternate between pulling and cutting until the dough is well mixed (about 5 minutes).
Leave the dough to relax for 2 minutes, then come back to cut and pull the dough one final time in the mix.
Add some oil to the bowl by lifting the dough.
Cover the bowl and let the dough rise for the next 6 hours (or until double the size).
Fold the Dough
As the dough rises, it will need one “help fold”. This fold is best done in the first 2 hours the dough rises. Uncover the bowl and do the same pull/fold action that you did whilst mixing. Grab the dough underneath and pull upwards, then fold the stretched dough overtop of the dough. Repeat this until you have gone around the dough once.
Shape the Dough into Balls
Flour a baking sheet so that it is ready for the dough balls once they are shaped.
After the dough has doubled in size (about 6 hours later), liberally flour your countertop, your hands, and the part of the bowl where the dough will ease out from.
Help the dough out of the bowl, being careful not to break the dough that has built up gases and gluten structures during its rise.
Use a dough scraper or knife to divide the dough into 6 equal parts.
Once part at a time, pull the edges of one part upwards and fold overtop of the dough. Do this until all the edges are folded inward
With floured hands, pick up the dough ball and place on a part of the countertop that is not floured, inverting the dough so that the top of the dough is now facing down on the countertop.
To shape the dough into a tight ball, with your floured hands pull the dough toward yourself about 3-5 inches and twist it a quarter. Repeat this a couple of times until the dough has formed a tight ball
Place dough ball onto floured baking sheet to rest.
Do this with all 6 parts of the dough until you have 6 dough balls.
Dough Final Rest
Cover the dough with a tea towel or glad wrap and let them rest on your counter for 30 minutes
After 30 minutes, place dough in the fridge to cool for another 30 minutes before baking pizzas. This will prevent the dough from tearing when you prepare your pizzas.
After 30 minutes, you are ready to bake your pizzas!
Tips when Making Homemade Pizza
- The autolyse period prepares the flour for how it holds liquid and is best to not skip. If you are in a pinch, you can shorter the time.
- Generally the dough will rise well in 6 hours, however the he rising time may vary depending on which season you are in. In summers, the dough will rise faster. In the winter, it will rise slower. This is also dependent on the ambient temperature in your kitchen.
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Recipe for Quick and Easy Pizza Dough
if you make the same day pizza dough, please return and leave a rating on the recipe for others to know its value. Thank you!
Same-Day Pizza Dough
Equipment
- Mixing bowl
- Measuring cups/spoons or volume scale
- Baking sheet
- Dough slicer/scraper or knife
- Tea Towel or glad wrap
Ingredients
- 7¾ cups White Flour 1000g
- 3 cups Water 700g
- 1 tbsp Fine Salt 15g
- 1/2 tsp Instant Yeast 2g
Instructions
Mix Dough
- Combine flour and water, cover the bowl and let it sit for 20-30 minutes to autolyse
- Measure yeast into a small container and add a little water to rehydrate
- After 20-30 minutes, add yeast and salt to the flour mixture
- Mix the dough by hand by pulling. Do this by reaching your fingers beneath the dough and stretching the dough upward. Then fold the stretched dough overtop of the mixture. Do this 3-4 times all the way around
- Next, slice the dough into quarters using your thumb and index finger as scissors. Once divided into quarters, fold the dough again by pulling the dough a couple of times. Alternate between pulling and cutting until the dough is well mixed (about 5 minutes)
- Leave the dough to relax for 2 minutes, then come back to cut and pull the dough one final time in the mix
- Add some oil to the bowl by lifting the dough. Cover the bowl and let the dough rise for the next 6 hours (until double the size).
Fold Dough
- As the dough rises, it will need one "help fold". This fold is best done in the first 2 hours the dough rises. Uncover the bowl and do the same pull/fold action that you did whilst mixing. Grab the dough underneath and pull upwards, then fold the stretched dough overtop of the dough. Repeat this until you've gone around the dough once.
Shape the dough balls
- Flour a baking sheet so that it is ready for the dough balls once they are shaped
- After the dough has doubled in size (about 6 hours later), liberally flour your countertop, your hands, and the part of the bowl where the dough will ease from
- Help the dough out of the bowl, being careful not to break the dough that has built up gases and gluten structures during its rise
- Use a dough scraper or knife to divide the dough into 6 equal parts
- Once part at a time, pull the edges of one part upwards and fold overtop of the dough. Do this until all the edges are folded inward
- With floured hands, pick up the dough ball and place on a part of the countertop that is not floured, inverting the dough so that the top of the dough is now facing downward onto the countertop
- To shape the dough into a tight ball, with your floured hands pull the dough toward yourself about 3-5 inches and twist it a quarter. Repeat this a couple of times until the dough has formed a tight ball
- Place onto floured baking sheet
- Do this with all 6 parts of the dough until you have 6 dough balls
Dough Final Rest
- Cover with a tea towel or glad wrap and let them rest on your counter for 30 minutes
- After 30 minutes, place dough in the fridge to cool for another 30 minutes before baking pizzas. This will prevent the dough from tearing when you prepare your pizzas.
Video
Notes
Mountain Valley Dinner Ideas
If you are in need of fresh dinner ideas, check out some of our other dinner posts and recipes:
- Cottage Pie
- Pot Roast
- Lasagna (takes a little longer but can be quick if you have pre-made mince)
- Beef Heart and Liver Stew
- Tasty Boboti Curry Mince and Yellow Rice
My Favourite Kitchen Appliances
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