Same Day Pizza Dough
- 25 min
- Serves 1
- 8 ingredients
10 minutes to prep, 15 to cook. A quick, same‑day pizza dough that delivers surprisingly good flavor in just a few hours. The blend of bread and all‑purpose flour with diastatic malt powder and instant yeast creates a light, airy crust perfect for any topping.
Free. No account needed.
Method
In a large mixing bowl, combine the bread flour, all‑purpose flour, salt, sugar, diastatic malt powder, and instant dry yeast; stir to distribute evenly.
Kitchen notes · Added by ReelsMeals: Yeast and dry ingredients are distributed through both flours. Stir before adding liquid so the mixture starts evenly.
Add the warm water (approximately 194°F) and the oil to the dry ingredients.
Mix with a wooden spoon or dough hook until a shaggy dough forms, then turn out onto a lightly floured surface.
Knead the dough for about 8‑10 minutes, or until it becomes smooth, elastic, and passes the window‑pane test.
Kitchen notes · Added by ReelsMeals: Dough is smooth, elastic, and stretches thin without tearing. Use the window-pane cue to judge kneading.
Shape the dough into a ball, place it in a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let it rest at room temperature for at least 4 hours (up to 6 hours) until doubled in size.
Kitchen notes · Added by ReelsMeals: Dough has visibly doubled and looks airy. Cover it well so the surface does not dry during fermentation.
After the bulk fermentation, gently deflate the dough and divide it if making multiple pizzas; let it rest for 10 minutes.
Preheat your oven (or pizza stone) to the highest temperature your oven allows, typically 250‑500°F (475‑500°F).
Stretch or roll the dough into a 14‑16 inch round, add your desired sauce and toppings, and bake for 8‑12 minutes, or until the crust is golden and the cheese is melted.
Kitchen notes · Added by ReelsMeals: Crust is golden and cheese is melted. Check the underside as well as the top for browning.
Remove the pizza from the oven, let it rest for 2 minutes, then slice and serve.
Tips while you cook
- Bulk fermentation
- Cover the dough tightly and let it rest at room temperature for at least 4 hours, up to 6, until doubled in size.
- Pre‑shaping rest
- After gently deflating, let the divided dough rest for 10 minutes before stretching or rolling.
- Oven heat
- Preheat the oven or pizza stone to the highest temperature your oven allows, typically 250‑260 °C, before baking.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
Made it?
Tap a star to rate it. Ratings help other cooks decide what to make next.
Rate this recipe
Watch Dave’s Pizza Oven make it. The video loads from Instagram when you tap.
Dave’s Pizza Oven made this.
The recipe comes from Dave’s Pizza Oven’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
Are you Dave’s Pizza Oven and want this changed? Email [email protected].
Share or print it
Credit or embed it on your own site
More pizza recipes
Pizza Margherita
Cooking Italian with Joe · 45 min
Cheesy Bread Pizza
Ismat · 10 min
Soft Thick Pizza Dough
Emi · 53 min
Bacon, Egg & Cheese Breakfast Pizza
Crouton Crackerjacks · 34 min
Saved hundreds of reels like this one? ReelsMeals brings your whole Instagram saved folder into one cookbook. See how