The One Minute Pizza Dough from Fresh Food in a Flash.
Make Dough 1 min Rise 20-30 mins Top Pizza 10 mins Bake 6 mins Eat 47 mins
Make Pizza Dough in One Minute! Really!
Follow this tutorial and you’ll make fresh Pizza Dough in only one minute! Really! Young and old, everyone can get in the act! A 10 or 11-year old student are perfect to demonstrate the process. The only catch is that you need a food processor. A powerful Kitchen Aid style mixer would also work, but I find the food processor to be the easiest and easy to clean up after also. I’ve made the One Minute Pizza Dough probably 1000 times over the years and love teaching others, so check out the step-by-step photos below that will make it super easy for you to have fresh pizza dough ready and create your own pies in minutes.
That’s me featured on July 18 at the OC Fair Culinary Arts building.
The OC Fair hosted my One Minute Pizza Dough on stage.
I was invited to demo my One Minute Pizza Dough at the Orange County Fair last week and it was tons of fun. My high school friend from Minnesota, Jeanne Friday was in town and she handed out samples of a Focaccia with olive oil, oregano, caramelized onions, parmesan and pine nuts made from the One Minute Pizza Dough to the audience. (See picture and instructions below.) I had three volunteers from the audience show how easy the process is and then we baked the pizzas on stage in a Breville Pizza Maker in less than 10 minutes. The OC Fair has 135 culinary demos – about six a day going on through August 11, 2019, in the Culinary Arts building, which has a lot of cool things to see including the award winning cakes I judged. You’ll enjoy a fun-filled family or date day, so go check it out!
The One Minute Pizza Dough demo at the Orange County Fair.
It may take you more than a minute the first time you do it. This is a situation where a picture is worth 1000 words, but follow my step-by-step photos and once you have the hang of it, you will want to make it again and again, memorizing every step. Use Rapid Rise yeast to speed things along and make sure it is fresh. There is a date along the edge of the packet. Also have a measuring cup with about two cups of warm water ready (you will not need all the water). The water should be tap water hot, but be comfortable to the touch.
Here Neil, a 10-year old shows how easy it is to make the One Minute Pizza Dough.
The One Minute Pizza Dough Step-by-Step.
So first off, place the flour in the food processor bowl. Place the yeast and sugar together on one side on top of the flour. Pour a small amount of warm water over the yeast to activate it. Place the salt and olive oil on the opposite side of the bowl. Next cover the bowl and turn on the processor and as things are whirring around, drizzle the warm water through the feed tube UNTIL YOU HEAR the sound of the dough ball forming.
The pizza dough is ready when you see the dough ball forming in the food processor.
Immediately stop pouring the water into the feed tube. You may need to drizzle more water in if the mixture is not wet and one dough ball mass. If it is wet and spread out in the bowl, you may need to add more flour to bring it back together. Stop the processor to check and touch the dough ball to make sure it is moist.
The dough ball has formed and has a moist consistency.
Once you have the right consistency, continue processing 10 or more seconds to knead the dough.
Plop the dough ball onto an oiled baking sheet and separate it into three dough balls.
Once the dough is done kneading, open the cover and scrape out the contents onto an oiled baking sheet.
Shape the three dough balls into circles and cover with plastic wrap to rise.
Divide the dough into three dough balls, place on the baking sheet and cover with plastic wrap so it can rise.
After 20-30 minutes or more, the dough balls have risen.
It will take about 20-30 minutes for the dough balls to rise in a warm room, longer if your room is chilly. You can also make the dough early in the day and let them rise longer. This will develop more flavor in the dough. If you have leftover dough balls, cover with plastic wrap and place in the refrigerator. Bring the dough up to room temperature to get it rising again. Use the dough within three days.
Neil rolls out his dough ball dusting it with flour.
To prepare your pizza, roll it out fairly thin in some flour and then place the rolled out pizza dough onto a piece of parchment paper. I recommend using cornmeal or semolina flour (which is course) between the parchment and the dough to prevent it from sticking.
Fresh ingredients make a delicious fresh pizza.
Top your pizza with your favorite ingredients. I like to use fresh tomatoes, roasted peppers, zucchini and eggplant and fresh herbs. Get creative with all the possible combinations. Minimize liquid in your ingredients for maximum success and best browning of bottom.
This spaghetti sauce doubles as my pizza sauce.
Here is my favorite spaghetti/pizza sauce recipe, which I make up in a big batch and freeze in quart containers.
This delicious Ham and Peas Bianca Pizza with a Bechamel sauce and mint is ready for the oven.
Scoop up the pizza under the parchment paper with a pizza paddle and slide it onto the preheated pizza stone into a 450° oven. Bake for about 6 minutes or until the pizza crust has browned along the edges. Midway through the baking, slide the parchment paper out from under the pizza.
Make these custom pizzas with creative topping combinations.
Here’s some of my favorite pizzas we’ve made in our cooking classes.
Ham and Peas Pizza with Bechamel Sauce and Mint.
The Ham and Peas Bianca Pizza with Bechamel and mint.
Shrimp Pizza with jeweled cherry tomatoes.
A Sicilian Shrimp and Tomato Pizza.
The Pear, Pecorino and Fontina Pizza has Honey and Sage.
One of my absolute favorites to serve as an appetizer at a dinner party is this Pear, Pecorino and Fontina pizza with honey and sage.
This Grilled Pizza is topped with fresh arugula.
For the crispiest crust, try making a Grilled Pizza using a flat grill pan.
A simple Focaccia made with the One Minute Pizza Dough.
Here’s a picture of the Focaccia we served at the Orange County Fair last week. Roll out an entire recipe of the One Minute Pizza Dough onto an 11 x 15 baking sheet. I topped it with olive oil, fresh oregano, caramelized onions, parmesan cheese and pine nuts. Then covered it with plastic wrap to rise about 30 minutes. I baked it at 450° for 10-12 minutes or until the crust is golden. Wow your guests when you serve it as they walk through the door!
Bake your pizza in a wood-fired oven.
Pizza in the Outdoor wood-fired oven.
In our Westchester neigborhood, we have a wood-fired community oven at the Holy Nativity Community Hall. We bake pizzas in an 800° oven on the 2nd Saturday of the month at 11:30 a.m. Come join us! For more details and to RSVP, click here.
Pizzas made on stage at the Orange County Fair in less than 10 minutes.
Go to the OC Fair and see the many amazing demonstrations in the Culinary Arts building.
Look how crispy the pizzas are after about 10 minutes in the Breville portable pizza oven.
The volunteers at the OC Fair enjoyed making a custom pie from the One Minute Pizza Dough.
Our volunteers at the Orange County Fair learned how easy it is to make the One Minute Pizza Dough and are ready to make some custom pies at home.
Print the One Minute Pizza Dough recipe.
One Minute Pizza Dough
Ingredients
- 3 cups + all purpose flour
- 1 Tablespoon or 1 package yeast use Rapid Rise
- 2 teaspoons sugar
- 1 Tablespoon olive oil
- 1 teaspoon salt
- 1 warm water
- 1 Tablespoon Cornmeal or semolina flour as needed
- Parchment paper not wax paper
Instructions
- Place your baking stone into an oven and preheat to 450°. To achieve a brown crust, place the baking stone on the lowest oven rack close to the heating element. You also want the stone really hot to achieve the best browning on the bottom.
- Measure flour into bowl of food processor. Place the yeast and sugar together atop the flour and place the salt and olive oil on the other side of the bowl. Add 1/2 cup warm water to yeast to begin to activate it. Bubbles will begin to form in the yeast mixture. If using food processor, with motor running, add enough warm water to bring all ingredients together into a moist, but not wet ball. If mixture is too dry, add more water. If mixture is not coming together, then add more flour, a little at a time. Dump the dough onto an oiled baking sheet. Oil your fingers when working with dough to prevent sticking.
- Divide dough into 2 or 3 equal pieces and form them into discs. Place your discs of dough on an oiled tray and cover with plastic wrap. Leave in a warm place to rise until double its size. If using Rapid Rise, it should be ready in about 30 minutes or less. (Standard yeast may take double the time.) You can leave it sit longer to develop more flavor and then continue to punch down the dough and let it rise. Or you can place in refrigerator and bring up to room temperature. the next day before using.
- Place dough on a well floured surface and roll it out with a rolling pin. Turn the dough a 1/4 turn after each roll and reflour surface frequently to prevent sticking.
- You are ready to top your pizza. Place parchment paper on counter. Sprinkle cornmeal or semolina flour over the parchment paper. Place dough circle on parchment. Top with your favorite toppings - minimize liquid in your ingredients for maximum success and best browning of bottom. Scoop up the pizza by sliding the pizza paddle or a flat cookie sheet under the parchment paper.
- Slide your pizza from the paddle onto the hot pizza stone in the oven and bake about 6 minutes (longer for a thicker crust) or until the cheese just begins to brown. Midway through the baking, pull the parchment paper out from under the crust and let it sit directly on the stone so it will brown.
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
One Minute Pizza Dough
You can make this dough in one minute in the food processor – really! Use Rapid Rise yeast to shorten the rising to 30 minutes, making this a totally doable pizza to make after a busy day. This recipe will make 3 10″ crusts or 2 thicker crusts. For an authentic crispy crust, preheat your oven to 450° well in advance with the pizza stone in your oven. Use parchment paper to build your pizza on and then transfer from counter to pizza stone in the oven. To prevent sticking, sprinkle a course cornmeal or semolina flour onto the parchment paper, then place rolled out dough on parchment paper and add pizza toppings. Scoop up pizza with your pizza peel under the parchment paper and slide onto the hot pizza stone. Remove the parchment paper midway through the baking process to brown the crust.
3 cups + all purpose flour
1 Tablespoon yeast or 1 package (use Rapid Rise)
2 teaspoons sugar
1 Tablespoon olive oil
1 teaspoon salt
1 warm water
1 Tablespoon Cornmeal or semolina flour as needed
Parchment paper (not wax paper)
1. Place your baking stone into an oven and preheat to 450°. To achieve a brown crust, place the baking stone on the lowest oven rack close to the heating element. You also want the stone really hot to achieve the best browning on the bottom.
2. Measure flour into bowl of food processor. Place the yeast and sugar together atop the flour and place the salt and olive oil on the other side of the bowl. Add 1/2 cup warm water to yeast to begin to activate it. Bubbles will begin to form in the yeast mixture. If using food processor, with motor running, add enough warm water to bring all ingredients together into a moist, but not wet ball. If mixture is too dry, add more water. If mixture is not coming together, then add more flour, a little at a time. Dump the dough onto an oiled baking sheet. Oil your fingers when working with dough to prevent sticking.
3. Divide dough into 2 or 3 equal pieces and form them into discs. Place your discs of dough on an oiled tray and cover with plastic wrap. Leave in a warm place to rise until double its size. If using Rapid Rise, it should be ready in about 30 minutes or less. (Standard yeast may take double the time.) You can leave it sit longer to develop more flavor and then continue to punch down the dough and let it rise. Or you can place in refrigerator and bring up to room temperature. the next day before using.
4. Place dough on a well floured surface and roll it out with a rolling pin. Turn the dough a 1/4 turn after each roll and reflour surface frequently to prevent sticking.
5. You are ready to top your pizza. Place parchment paper on counter. Sprinkle cornmeal or semolina flour over the parchment paper. Place dough circle on parchment. Top with your favorite toppings – minimize liquid in your ingredients for maximum success and best browning of bottom. Scoop up the pizza by sliding the pizza paddle or a flat cookie sheet under the parchment paper.
6. Slide your pizza from the paddle onto the hot pizza stone in the oven and bake about 6 minutes (longer for a thicker crust) or until the cheese just begins to brown. Midway through the baking, pull the parchment paper out from under the crust and let it sit directly on the stone so it will brown.
Servings: 6 – 238 calories
WOW that Pear, Pecorino and Fontina pizza with honey and sage looks so fabulous. Thank you for the great quick pizza dough, what a time saver!
That pizza is so different and without the heavy cheese and sauce, it is pretty light!
How fun! Great photos too!