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–+ servings

90 Minute Pizza - Quicker Baking

Overhead photo on pink table, of thin and deep crust pizzas, with slic eon a oink plate.
These 90 Minute Pizzas can be made in the oven or air fryer. Using a different mixing technique, total time can be reduced by 33 - 50% making them an easier weekly treat!
Caro @ Caroline's Easy Baking Lessons
Prep Time 1 hour
Cook Time 15 minutes
Proving Time 15 minutes
Total Time 1 hour 30 minutes
Serving Size 3 Pizzas

Equipment

  • Scales of measuring cups
  • Stand Mixer with dough hook (optional)
  • Small to medium microwave-safe bowl/jug (Optional)
  • Food thermometer (optional)
  • Measuring Spoons
  • Baking/parchment paper
  • 2 Baking sheet/trays (or pizza trays)
  • Tea-Towel
  • Rolling Pin
  • Cooling rack

Ingredients

For The Dough

  • 250 grams Wholemeal/Wholewheat Flour F1 (8¾ oz, 2 cups, OR All Purpose Flour, Strong/Bread Flour*)
  • 2 tsp Salt
  • 2 tsp Garlic/Onion powder/granules (or favourite herbs - try Aldi Garlic herb Seasoning*)
  • 2 tbsp Sugar
  • 14 grams Dried Yeast (½ oz, 2 x ¼ oz/7g packets, 4½ tsp Instant or 5 tsp Active)*
  • 400 ml Tepid Water (13½ fl oz, 1⅔ cups, @49-54°c/120-129°f)*
  • 2 Eggs (Medium size, Large US egg)
  • 4 tsp Extra Virgin Olive Oil (20ml, other oils in Notes)*
  • 125 grams Plain Flour [F2] (4½ oz, 1 cup, All Purpose or Strong/Bread Flour)*
  • 190-250 grams Plain Flour [F3] (8¾ oz, 2 cups, All Purpose Flour or Strong/Bread Flour)*

For The Topping

  • 250 grams Extra/Mature Cheese (8¾ oz, extra/sharp cheddar, grated/shredded)
  • 400 grams Tinned/Canned Tomatoes (14 oz, about 1¾ cups, whole, chopped, crushed)
  • Onion slices, pepper slices, Sucuk, basil, spinach etc. (optional)
  • 1 tsp Sugar
  • Salt & Pepper (to taste)
  • 1-2 tsp Garlic Powder/Granules (Or Italian Herbs, Mixed Herbs, Aldi Garlic Mix*)
  • * Denotes see Notes

Instructions

Prepare The Pizza Dough

  • Have all 3 amounts of flour measured/weighed out in separate bowls - 250 grams Wholemeal/Wholewheat Flour F1 can be in the mixer bowl. Add the 14 grams Dried Yeast and mix to combine before adding in the 2 tbsp Sugar, the 2 tsp Garlic/Onion powder/granules & 2 tsp Salt, mixing in-between each addition.
  • Heat the 400 ml Tepid Water in a heat-safe jug in the microwave, for 30 - 45 seconds until a little warm and tepid, with a temperature of (120°f-130°f, 49°c-54°c). Alternatively, mix cold & hot water & test with your finger for a tepid temperature, similar to temperature for baby milk.
  • Add the 4 tsp Extra Virgin Olive Oil & 2 Eggs to the warm water & mix together before adding to the mixing bowl. Use the 'k' paddle/mixer paddle attachment on your stand mixer, and mix for 2 minutes, on medium speed, being sure to time this.
  • Add in 125 grams Plain Flour [F2] , (the smaller one), and mix again for 2 minutes.
  • Add half of the 190-250 grams Plain Flour [F3] & switch to the dough/kneading hook before mixing for 30 seconds. Gradually add more flour till it starts to come together as a slightly sticky rough ball. You might not need all the flour or a little more.
  • Knead on medium to high speed for 4 minutes, flip the dough over and continue kneading for 4 minutes. Alternatively knead by hand on a lightly floured surface for 10 minutes till relatively smooth & a little less sticky.

Prove The Dough

  • Remove the dough from the kneading hook, cover the bowl with a clean tea-towel and place in a warm draft-free area for 15 minutes.

Prepare The Tomato Sauce

  • The tomato sauce can be made ahead of time. Simply add the 400 grams Tinned/Canned Tomatoes to a cooking pot, let come to a boil, add a little water and reduce the heat to a simmer. Add in the 1 tsp Sugar, Salt & Pepper & 1-2 tsp Garlic Powder/Granules (or our favourite herbs) and leave to thicken enough for a spreadable sauce. You can blitz the mixture with an immersion blender if you want a smooth sauce.
  • Prepare baking trays/baking sheets or pizza trays with baking/parchment paper & a dusting of flour. (Don't bake without paper). See my video on how to cut paper for round tins.

Dividing The Dough

  • Pre-heat the oven or open-front air fryer, to 190°c/170°c Fan Oven/375°f/Gas Mark 5. **For powerful/very new air fryers, I recommend using the lower temperature of 180°c/350°f.**
  • After just 15 minutes proving, the dough will have risen quite a bit. 'Knock the dough back' by using your knuckles to deflate the dough. Release the dough out of the bowl onto a floured & papered surface, sprinkle flour on top and on your hands, before forming into a disc shape.
  • The dough will weigh about 1670g/59 oz and can make different depth of pizzas by doing the following: for 4 thin crust, divide dough into 4. For 3 thin & one mini deep crust, divide into 4. For 2 deep crust, half the dough & for 3 regular crust, divide dough into 3 pieces.

Rolling Out The Pizzas

  • Form each piece of dough into a smooth ball before placing on a flour dusted & paper lined tray. Take one ball of dough first, and place the rest in the fridge while you prepare the first pizza (otherwise the dough will over-prove).
  • Roll out the disc of dough on a floured surface or between baking/parchment paper, with a floured rolling pin. Turn the dough over often to prevent it sticking, and sprinkle a little more flour every so often. Roll out to 10-11" (25½ -28cm) & even 12" (30cm) for thin crust. To make a thicker end crust, see the video or step-by-step instructions before this Recipe Card.
  • Transfer to the paper lined baking sheet/pizza tray. Spread 4-5 spoons of the prepared tomato topping on the pizza base before adding some of the 250 grams Extra/Mature Cheese & any other toppings you are using. (Mozzarella and other quick cooking toppings can be added half-way through baking).

Bake The Pizza

  • Prepare a second pizza base & bake in the oven for 15-20 minutes till cooked through to the centre. While cooking, remove the other balls of dough from the fridge and prepare more pizzas.
  • Leave to cool in the tray/baking sheet for 5 - 10 minutes on a cooling rack, & then transfer to the cooling rack, paper and all, to cool down a little more before slicing.

Serving & Storage

  • Slice each pizza into 12 triangles & enjoy!
  • Store left-over pizza in the fridge covered or in a food bag. Re-heat in oven/air fryer with a baking sheet on top to stop burning, until warmed through. Ready-made dough or plain bases can be frozen, wrapped in paper and cling film/plastic wrap in a labelled food bag for 3 - 4 months1. Room temperature defrosting or overnight in the fridge & allows to come to room temperature before rolling out or topping.

Video

Notes

Flour [F1], [F2] & [F3]  - the flour must be divided into 3 bowls as per the ingredient list to ensure a successful rise and quicker baking time.
Alternative Flour - Plain/A.P. flour or Strong/Bread flour can be used in place of the proportion of wholemeal/wholewheat flour.
Yeast -  Active & Fast Acting dried yeast can be used & more on that,  see my Yeast Conversion tables.  
Oil -Extra Virgin Olive Oil used, with alternative being virgin olive oil, olive oil or any other neutral oil.
Cheese - I love using extra/mature Scottish cheese (an extra/sharp cheddar cheese) but use your favourite.
Toppings - the meat I used in the photos was Turkish Sucuk - an aged slicing sausage but salami etc can be used. 
Recipe Yield - 4 thin crust, 3 thin plus 1 mini deep crust, 2 deep crust or 3 regular crust can be made.  All 10" (25.5cm) diameter.
Detailed instructions, photos & information can be found before this Recipe Card.
More Quicker Yeast Recipes - Check out more Quicker Yeast Recipes, such as such as 2 Hour Bagels recipe or 90 Minute Burger Buns.
Extra close shot of tall homemade double decker cheese burger with deep golden brown seeded top, cheese, tomoato and gerkins visible, on a pale pink plate.
Check out my Beginners' Guide To Yeast Recipes, or go to my Bread & Roll recipes page.
***Read my Cello double air fryer review.
NUTRITIONAL VALUES  -  I am not a qualified nutritionist, and all nutritional values are approximate & based on making 3 regular crust pizzas with cheese & tomato topping, as per the ingredients listed above.  One 'serving' for convenience is calculated as one slice, where 12 slices are cut from one pizza.   Cut smaller or larger slices, make more or less pizzas & these values will change.   All information from website MyFitnessPal.com.
Nutrition Facts
90 Minute Pizza - Quicker Baking
Serving Size
 
1 slice
Amount per Serving
Calories
99
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
2
g
13
%
Sodium
 
155
mg
7
%
Potassium
 
82
mg
2
%
Carbohydrates
 
14
g
5
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.