Introduction

This same day dough recipe is perfect for when you want fresh, homemade pizza without the long wait. With just a few simple ingredients and minimal rising time, you can have a delicious crust ready in hours. For those who enjoy baking, this approach pairs well with quick treats like Whipped Shortbread Cookies Recipe or Blueberry Heaven Cookies Recipe.

Ingredients

This same day dough recipe yields a wonderfully elastic, slightly tacky dough that transforms into a crisp yet chewy crust with those signature airy bubbles pizza lovers crave.

• 500g bread flour (or all-purpose flour)
• 350ml warm water
• 10g salt
• 7g instant yeast (or active dry yeast)
• 15ml olive oil

Timing

Prep Time	20 minutes
Cook Time	12 minutes
Total Time	32 minutes

Context: This same day dough recipe is about 20% faster than similar recipes that require overnight fermentation.

Step-by-Step Instructions

Step 1 — Combine Dry Ingredients

Measure 500g of bread flour into a large mixing bowl. Add 10g of fine sea salt and 7g of instant yeast, placing the salt and yeast on opposite sides to prevent the salt from deactivating the yeast.

Whisk the dry ingredients together until evenly distributed. This ensures your same day dough recipe will have a consistent rise and flavor.

Step 2 — Add Water and Mix

Pour 350ml of lukewarm water (about 95–100°F / 35–38°C) into the bowl. Use a wooden spoon or your hands to mix until no dry flour remains and a shaggy dough forms.

Tip: Water that is too hot can kill the yeast, while cold water will slow fermentation. The right temperature is key for a same day dough.

Step 3 — Knead the Dough

Turn the dough onto a lightly floured surface and knead for 8–10 minutes. The dough is ready when it becomes smooth, elastic, and slightly tacky but not sticky.

If the dough sticks to your hands, add a small amount of flour, but avoid adding too much—this can make the crust tough.

Step 4 — First Rise (Bulk Fermentation)

Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth or plastic wrap and let rise in a warm spot (75–80°F / 24–27°C) for 2–3 hours, or until doubled in size.

To test doneness, gently press a floured finger into the dough—if the indentation remains, it’s ready.

Step 5 — Divide and Shape

Gently deflate the dough and turn it out onto a floured surface. Divide into two equal pieces for 12-inch pizzas, or keep as one for a larger pie.

Shape each piece into a tight ball by pulling the edges underneath. This creates surface tension for a better oven spring.

Step 6 — Second Rise (Bench Rest)

Place the dough balls on a floured tray, cover, and let rest for 30–60 minutes. This relaxes the gluten, making the dough easier to stretch.

The dough should be soft and puffy but not over-proofed. If it feels tight, give it a few more minutes.

Step 7 — Preheat Oven and Prepare

Place a pizza stone or baking steel in the oven and preheat to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes.

A hot surface is essential for a crisp crust. If using a baking sheet, preheat it as well.

Step 8 — Stretch and Top

On a floured surface, gently stretch each dough ball into a 12-inch round, being careful not to tear it. Transfer to a floured peel or parchment-lined tray.

Add sauce and toppings lightly to avoid a soggy crust. Less is more for a perfect same day dough pizza.

Step 9 — Bake and Serve

Slide the pizza onto the preheated stone and bake for 8–12 minutes, until the crust is golden and the cheese is bubbly and slightly browned.

Let cool for 1–2 minutes before slicing. This allows the crust to set and makes cutting easier.

Nutritional Information

Calories	265
Protein	8g
Carbohydrates	52g
Fat	2g
Fiber	2g
Sodium	490mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Flour — Adds fiber and a nutty flavor while maintaining structure.
• Almond Flour — A lower-carb, gluten-free option that yields a slightly sweet, dense crust.
• Oat Flour — Gluten-free and mild-tasting, perfect for a soft, chewy texture.
• Coconut Flour — Absorbs more liquid for a low-carb, subtly sweet dough alternative.
• Spelt Flour — A protein-rich ancient grain with a light, nutty flavor.
• Low-Sodium Baking Powder — Reduces sodium without compromising rise or texture.
• Olive Oil — A heart-healthy fat swap that adds a rich, fruity note to the crust.
• Unsweetened Applesauce — A dairy-free fat substitute that keeps dough moist with a hint of sweetness.

Serving Suggestions

• Pair your fresh pizza with a crisp Caesar salad to balance the richness of the toppings.
• Serve as a casual dinner for family movie night, allowing everyone to customize their own pizza.
• Perfect for game day gatherings, cut into small squares for easy sharing.
• Transform into a gourmet flatbread by topping with prosciutto, arugula, and a balsamic glaze after baking.
• Create a pizza bar for parties with various sauces, cheeses, and toppings for guests to build their own.
• Serve alongside a chilled craft beer or a refreshing homemade lemonade for a complete meal experience.

For an elegant presentation, garnish your finished pizza with fresh basil leaves and a drizzle of high-quality olive oil just before serving.

Common Mistakes to Avoid

• Mistake: Using water that is too hot, which kills the yeast. Fix: Use lukewarm water (around 105-115°F) to properly activate the yeast without destroying it.
• Mistake: Not allowing enough time for the dough to proof. Fix: Let the dough rise in a warm place until it doubles in size, which is crucial for developing flavor and texture in a same day dough recipe.
• Mistake: Adding too much flour during kneading, resulting in a dense crust. Fix: The dough should be slightly tacky; resist the urge to add excess flour and rely on a light oil coating instead.
• Mistake: Skipping the autolyse rest period after initial mixing. Fix: Let the flour and water hydrate for 20-30 minutes before adding salt and yeast to improve gluten development and extensibility.
• Mistake: Inaccurate measuring of ingredients, especially flour. Fix: For consistent results, use a kitchen scale to measure by weight rather than volume.
• Mistake: Over-kneading the dough, which can make it tough. Fix: Knead just until the dough is smooth and elastic; windowpane test is a good indicator.
• Mistake: Not preheating your oven and baking surface sufficiently. Fix: Preheat your oven and pizza stone/steel for at least 45-60 minutes at the highest temperature for a crispier crust.
• Mistake: Using cold ingredients straight from the refrigerator. Fix: Bring all ingredients to room temperature to ensure even mixing and a more consistent rise.
• Mistake: Stretching the dough by rolling it with a pin. Fix: Gently stretch the dough by hand to preserve the air bubbles and create a lighter, airier crust.
• Mistake: Rushing the final proof after shaping. Fix: Allow the shaped pizza dough to rest for 15-20 minutes before topping and baking for easier stretching.

Storing Tips

• Fridge: Place dough in an airtight container or oiled bowl covered with plastic wrap. Refrigerate for up to 2 days.
• Freezer: Wrap dough tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months.
• Reheat: Thaw frozen dough in the refrigerator overnight. Let it come to room temperature before baking. Bake pizza at 475°F (245°C) until crust is golden and internal temperature reaches 200°F (93°C).

Always refrigerate dough if not using immediately to prevent bacterial growth. For food safety, do not leave dough at room temperature for more than 2 hours.

Conclusion

This same day dough recipe delivers excellent pizza crust with minimal waiting time. For another quick baking project, try this Easy breakfast idea! #youtubeshorts #recipe #baking #food #gilmoregirls #fall #viral. Give this dough a try and share your results in the comments below!

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FAQs

Can I really make pizza dough in just a few hours with this same day dough recipe?

Yes, this same day dough recipe is designed for quick preparation. It uses a faster fermentation method, allowing you to mix, proof, and bake your pizza dough within a few hours. You do not need to wait overnight for great results.

What is the best flour to use for this same day dough recipe?

For the best texture and rise, use high-protein bread flour. This same day dough recipe benefits from the strong gluten development that bread flour provides, giving your pizza crust a chewy, airy structure.

How can I tell when my same day dough has proofed enough?

The dough should roughly double in size and feel soft and airy. Gently poke it; if the indentation slowly springs back, it is ready. This same day dough recipe relies on a warm environment to speed up the proofing process.