Ingredients:

  • 1 cup + 2 Tbsp Warm Water (approx. 105°F–115°F)
  • 2 ¼ teaspoons Active Dry Yeast
  • 1 teaspoon Granulated Sugar
  • 3 cups All-Purpose Flour (spooned and levelled)
  • 1 teaspoon Fine Sea Salt
  • 2 tablespoons Olive Oil (plus extra for bowl)

Instructions:

  1. Activate the Yeast (The Bloom): In the large bowl, combine warm water, sugar, and yeast. Whisk gently. Let stand for 5–10 minutes until foamy—this confirms the yeast is active.
  2. Combine Dry Ingredients: Whisk the flour and salt together in a separate small bowl.
  3. Mix the Dough: Pour the olive oil into the yeast mixture. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula until a shaggy, sticky mass forms. Do not overmix.
  4. The Quick Rest (The Magic Step): Cover the bowl tightly with plastic wrap or a damp tea towel. Place the bowl in a warm spot for exactly 20 minutes. The dough will visibly puff up slightly.
  5. Divide and Shape: Gently turn the dough out onto a lightly floured surface. Divide into two equal portions. Gently press and stretch each portion into a rough circle, avoiding aggressive handling.
  6. Prep for Topping: Place one dough round onto parchment paper or a semolina-dusted pizza peel. Stretch or roll to your desired thickness.
  7. Top and Bake: Top immediately with sauce and desired toppings. Bake at the highest possible temperature (ideally 500°F/260°C or higher) until the crust is golden and the cheese is bubbling (approx. 10–15 minutes).
  8. Serve: Slice immediately and enjoy your Blitz-Speed Pizza!