Emergency (2hr) Pizza Dough

Sometimes you need pizza tonight and don't have 24 hours for cold fermentation. Emergency dough uses warm water and higher yeast to produce a workable dough in about 2 hours. It won't have the complex flavor of a long-fermented dough, but it's genuinely good pizza — and infinitely better than delivery.

The Case for Quick Dough

Quick doughs have always existed alongside long-fermented ones. Home cooks have been making same-day pizza dough for decades using various shortcuts. While artisan pizza culture emphasizes multi-day fermentation, the reality is that most pizza consumed worldwide is made with same-day dough. A well-made quick dough with proper hydration and technique still produces excellent results.

Fast Fermentation Science

Emergency dough uses 3-4x more yeast than cold-ferment recipes and warm water (100-110°F / 38-43°C) to accelerate fermentation. At these temperatures, yeast doubles its activity every 10°F. The tradeoff: faster rise means less time for enzymes to develop complex flavors and less acid production. Adding a small amount of sugar feeds the yeast and improves browning. Oil tenderizes the crumb, compensating for the shorter gluten development time.

How to Make Emergency Pizza Dough

1. Use warm water (100-110°F / 38-43°C) — test with your finger; it should feel like a warm bath.
2. Dissolve yeast and sugar in the warm water. Wait 5 minutes for it to foam (proof the yeast).
3. Add flour, salt, and oil. Mix until combined, then knead for 8-10 minutes until smooth.
4. Cover with a damp towel or plastic wrap. Place in a warm spot (near a warm oven or in a microwave with a cup of hot water).
5. Let rise for 2 hours until doubled in size.
6. Divide into balls (250g for 12" pizzas). Let rest 15 minutes for easier stretching.
7. Shape and top immediately — don't let the dough over-proof.
8. Bake at 230-260°C (450-500°F) for 8-12 minutes on a preheated pizza steel or stone.

Common Mistakes to Avoid

• ✗ Water too hot — above 120°F kills yeast. Use 100-110°F.
• ✗ Not enough rise time — even "emergency" dough needs at least 2 hours. Skipping this makes dense, tough pizza.
• ✗ Using cold water with the same yeast amount — cold water slows yeast dramatically. If using cold water, you need to wait much longer.
• ✗ Overworking the dough — 8-10 minutes of kneading is sufficient. Over-kneading makes it tough.
• ✗ Forgetting the rest after balling — even 15 minutes makes a huge difference in stretchability.