How to Make Great Homemade Pizza in One Hour

Test cook Dan Souza makes Bridget the quickest One-Hour Pizza.

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[Buget-Holodeck]

Recipe.
Ingredients - Bring together in a food processor
Bread Flour 1 ⅓ cup
Semolina Flour ½ cup
Rapid Yeast 2 tsp
Sugar 2tsp
Combine for 20 seconds in food processor.
Warm Water (115° F) ½ c + 2 tablespoons approx 5 oz
Beer (mild lager) ¼ c
White Vinegar 2 tsp
EVO 1 ½ tsp
Combine in a running food processor 10 seconds
Let sit for 10 minutes to autolyze
Add Salt tsp 1 & process for 10 seconds
Shape and divide into two equal portions. Place each piece on a lightly oiled parchment paper and roll out. Add a second piece of parchment on top and roll out further until it’s approximately 11.5 inches in diameter. Let rise for 30 minutes. (start making sauce)
When ready to make pizza remove the top parchment and lightly dust top of the dough, brush to make sure every part is covered so it won’t stick to the peel. Flip dough onto the peel and pull off top layer.
Make Sauce. Puree in food processor.
Whole peeled 28 oz can tomatoes, drained.
3 Anchovies (edit: not sardines)
EVO 1 tbsp
Salt 1 tsp
Dried Oregano 1 tsp
Sugar ½ tsp
Black Pepper ¼ tsp
Crushed red pepper ⅛ tsp
Make Pizza. ¼ c parmesan. ¾ cup whole milk mozzarella grated. Bake 8-12 min

[DJMeCa]

The gentleman in the glasses is such a natural on camera, seamlessly demoing cooking with talking and explaining, which is harder than it looks! Very impressive!

[WiliiamNoTell]

I love it when they give the scientific reasoning for doing things makes it more interesting. Also I sure could go for a slice of pizza! Definitely will try the recipe. Thank you so much for sharing have a great day.

[dgmcginty]

We have made this many times. Here is an update: IF we are only two, one pie will do the trick for dinner. In the past we would freeze the extra dough for later. Most times we would forget, etc. This last time I made both shells. The second shell I kept the parchment paper in place, bottom and top. Then I rolled it up and put it into a zip lock bag. ( I had to bend it to get it in) After a month I finally remembered it, took it out, thawed it and made the pizza. It takes LONGER then an hour but it was a good pie. The shell retained its strength and most of the flavor.

[christopherthorn]

My tip if you don't have one of those fancy peels is to leave the bottom parchment paper on to make it easy to transfer to the hot stone. I cut the paper with scissors leaving about one inch around the pizza. This also gives you a handle to spin the pizza for even cooking. The paper easily comes off when you transfer the cooked pizza to a cutting board. The bonus is that it keeps your pizza stone cleaner.

[philipmorgan]

Made this tonight. It worked perfectly - the dough was easy to make and very easy to work with. Even made the pizza sauce as recommended with anchovies and it came out great. The pizzas cooked in my 500 degree oven using a pizza stone in 8 minutes. And it took less than an hour! Very good recipe and family loved it.

[icequ]

Okay wow. Normally our family doesn't like thin crust pizza, but this recipe is a keeper! We did ours with loads of toppings like pepperoni, cooked Italian sausage, bell peppers AND all the cheese. Really astounding pizza. Easy. No kneading. Fast. Fun!
So glad we were able to try this recipe. Thank you!

[josephbarretta]

I made this recipe tonight and it was the bomb. Followed the instructions to the tee and all went well. Most difficult step in the process was getting the made-up pizza's onto the pizza stone. I used my gas grill and pizza stone. I found that if I slide the pizza and bottom layer of parchment paper on to the stone, the pizza would stiffen enough in about five minutes and I could slide the parchment away allowing the pizza to have direct contact witht the stone. Worked great. Made the dough recipe twice and produced four pizzas. It was a hit with my neighbors. Can't wait to make again.

[KnowsNthing]

Oh my gosh. This is the most professional cooking youtube channel.

[hope]

Thank you for this quick dough recipe. All the tips were really helpful, like the parchment and the oven rack moves as well as the change to Broil at the end. When I rolled it out, it seemed skimpy and I had my doubts, but it rises beautifully in the hot oven. Really nice thin crust and soooo tender! My broiler goes auto 550, so in less than 5 mins. I had Pizza, with the authentic bubbles forming. I made 2 batches of dough and three kinds of pizza. Clam and bacon, sausage and meatball and just plain cheese. Clam was winner! 😋Thanks again folks at ATK! ❤🍕

[minusminus]

For the people who don't eat fish, just add MSG. Tomatoes have them naturally anyway and it really enhances the flavor like anchovies can.

[FrankNSense]

I've watched this show since PBS. Best cooking show out there in my opinion.

[MichaelAvila-hlhm]

Been watching cooks country and Americas test kitchen since its inception. Dan and Brian are the best

[SaltyJim]

My compliments to you all.
I have made 20 plus pizzas using polish and biga. None turned out as well as this recipe. This is my keeper go-to pizza dough recipe.
Thank you!!

[dragadeyt]

I made this following the recipe and used a food processor. It was unbelievably good and you definitely get a fermented flavor in the dough. Dan is stellar!

[lartisteautravail]

As someone who has to speak publicly all the time I am really impressed by how calm he is and how smoothly he discusses such a complex process without having to stop and think.

[bigrajk]

Quick tip for those of us without the fancy peels - you can just keep the pizza on the 2nd piece of parchment paper, top and place on the stone, parchment paper and all (i.e. skip the flipping step)! The paper will darken and separate from the pizza and can be removed after a few minutes. Just make sure it's parchment paper and not wax paper! Also, used this stretching technique with other pizza dough that is still a little cold/resistant to stretching, and works well!

[jamesryan]

ATK is my Go-To for the best recipes and Cooking advice.

[phoozchic]

Been experimenting with pizza doughs for quite awhile. This one is IT! We love it..thank you.

[judykarp]

I've made this pizza dough many, many times and it always comes out great!