These easy rectangle pizzas are perfect for busy weeknights when you’re craving homemade pizza without a long fermentation and time. The dough comes together quickly and bakes up with a crispy bottom, chewy interior, and plenty of room for your favorite toppings.

Makes 4 medium pizzas

Ingredients

Dough

• 430 ml lukewarm water
• 2¼ teaspoons instant yeast
• 1 teaspoon sugar
• 500 g bread flour
• 10 g salt
• 30 ml olive oil

Toppings

• 1 cup pizza sauce
• 2–4 cups shredded mozzarella cheese
• Your favorite pizza toppings

Instructions

1. In a large mixing bowl, combine the lukewarm water, sugar, yeast, bread flour, and salt. Mix until a shaggy dough forms.
2. Add the olive oil and continue mixing until fully incorporated and no dry flour remains.
3. Cover the bowl and let the dough rest for 20 minutes.
4. Perform a stretch and fold, then cover and let the dough rest for another 30 minutes.
5. Do a coil fold, cover, and let the dough rise for 1 hour.
6. Divide the dough into 4 equal portions. Shape each piece into a rectangle approximately 12–14 inches long and 4–5 inches wide. Place on a lightly floured surface or parchment-lined baking sheet.
7. Let the shaped dough rest for 10 minutes while you preheat the oven to 480°F (250°C).
8. Spread about ¼ cup pizza sauce over each pizza (or more if you prefer extra sauce). Top with approximately ½ cup mozzarella cheese and your favorite toppings.
9. Bake for 10–14 minutes, or until the crust is golden brown and the cheese is bubbly.

Tips for a Crispy Crust

• For the best results, bake on a preheated pizza stone or steel.
• No pizza stone? Turn on your oven’s pizza setting or broiler for the last few minutes of baking.
• For an extra-crispy bottom, cut the baked pizza in half and cook it in a dry frying pan for about 1 minute.

Serve hot and enjoy!