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Quick pizza dough that’s completely homemade?! Now we are talking. This easy pizza crust recipe is one for any time, any day of the week, and you don’t even have to plan ahead! Our quick rise pizza dough uses basic ingredients that make a classic, delicious and quick pizza crust!
Why You Will Love This Fast Pizza Dough:
Yes, we love a good sourdough pizza dough and a whole grain Einkorn crust, but sometimes you need an easy and quick pizza dough that you can throw together on a busy night. No hour-long proofing is required and only six ingredients total.
This is the easiest of easy pizza crust recipes! We guarantee your family will love it too because quick pizza dough means less time to wait until dinner. Plus, this recipe makes enough dough for two pizzas, which means you can always pop one in the freezer for even easier meal prep another day.
What to love about this pizza dough recipe:
- it only requires 6 ingredients
- The quick pizza dough rises in 10 minutes
- It only takes 12 minutes to bake
- This is a basic recipe that uses standard pantry ingredients.
Related: Try our garlic bread pizza for an even quicker dinner.
Pizza Dough Ingredients:
To make this easy pizza dough, you will need:
- Flour. All-purpose is the type of flour that most of us have readily available in our kitchens. You can also use bread flour or finely milled ’00’ flour. Read below if you want to learn how the texture of the pizza dough recipe will vary with each type of flour.
- Instant yeast. You can also use active dry yeast if you activate it in warm water first. If you want a quick pizza dough recipe, use Quick rise yeast which is a sub category of instant yeast that is formulated to activate quicker than traditional instant yeast. It is sold by Fleischmann’s under the name RapidRise or you can find it from Red Star under the name Quick-Rise.
- Water. The water should be warm (not hot). It should be about the temperature you would have for a baby’s bath water.
- Sugar. A pinch of sugar will help speed the process up and it adds a layer of flavor to the dough.
- Salt. Salt enhances the texture and flavor of the dough.
- Olive oil. A bit of olive oil will improve the flavor and texture of the pizza crust.
That’s it! These ingredients work magic together to create a pizza dough that you can enjoy in no time.
How the Type of Flour Affects the Dough
The type of flour you choose for the pizza dough recipe can significantly influence its texture, from crispy to chewy. Here is a breakdown:
- All-Purpose for Crispy Crust: When used in pizza dough, this flour yields a crust that’s slightly chewy yet leans more towards the crispy side.
- Bread Flour for Fluffiness and Chew: Bread flour has a higher gluten formation. This results in a dough that’s more elastic and has a noticeably chewier and more bread-like crust.
- ’00’ for Balanced Texture: ’00’ pizza flour is finely ground durum wheat. It has a fairly high gluten content but it behaves different than the gluten in bread flour. This flour makes a pizza recipe that beautifully balances crispiness and chewiness. Dough made with this choice is also easier to stretch and shape.
How To Make Easy Pizza Dough:
Just like most pizza dough recipes, the process for this one is as simple as mix, knead, rest, bake. The only difference is the time involved during the “rest”- in this case, you will only need 10 minutes if you use QuickRise-Yeast..
Here’s the easy pizza crust recipe:
- Mix the dry ingredients: Combine the flour, sugar, salt and yeast in a mixing bowl.
- Add the wet ingredients: Pour in the water and olive oil, then mix until the dough is well-combined. It should be slightly sticky (if it’s too wet, add a bit more flour).
- Knead the pizza dough: Transfer it to a lightly floured work surface and knead for about 5 minutes or until it is smooth.
- Rest and bake: Let the dough rest on the counter for 10-15 minutes, then divide the dough and prepare your pizza for the oven (you can also freeze it at this time- keep reading for instructions on freezing and baking!).
Variations for Homemade Pizza Dough
If you’ve never made pizza from scratch before, these dough variations are a perfect starting point. It just takes a few minutes to mix everything together.
Homemade Garlic and Onion Dough
For a garlic and onion flavor, add 1 teaspoon of garlic powder and 1 teaspoon of onion powder to the dry ingredients. Top with olive oil before adding the sauce and toppings.
Herbed Garlic Dough Recipe
Combine a teaspoon each of garlic and onion powders with 1 tablespoon of mixed Italian herbs like oregano, basil, and thyme. Top with extra herbs before baking.
This is a great recipe if you want to add some Mediterranean flavors. Try toppings like tomatoes, Kalamata olives, artichoke hearts, and feta cheese.
Longer Fermented Pizza Dough
By extending the fermentation process, the dough will develop a more complex flavor profile and chewier texture.
For a longer fermented dough recipe, decrease the yeast to 1/4 teaspoon and do not use the Rapid Rise or Quick rise brands (use standard instant or active dry yeast).
After kneading the dough, let it rise for 4 to 5 hours at room temperature or for up to 24 hours in the fridge then proceed with the next recipe step as written. If you store it in the fridge, let it sit at room temp for 30 minutes before shaping.
How To Freeze The Dough
I like making an extra batch then storing it for another night. Here is what to do.
- Coat each ball of dough in olive oil.
- Wrap each in plastic wrap then slide it into a zipper-seal bag.
- Squeeze the air out of the bag and freeze the quick pizza dough for up to three months.
How To Bake the Crust
Mastering the art of cooking pizza at home is both rewarding and fun. Follow these simple steps to bake your crust to perfection.
- Roll the dough balls into 10″ to 12″ circles and place them on a sheet of parchment paper or press them into a greased sheet pan.
- Lightly dust a pizza peel with cornmeal and shape the dough directly on the pizza peel.
- Spread your favorite pizza sauce on the dough and add toppings of choice.
- Bake the pizza for 12 to 15 minutes or until the edges are golden brown and the cheese is bubbly on top.
Pro Tips For The Best Pizza Recipe
- If you make a thicker crust pizza, it will need to bake a tad longer- about 20 to 22 minutes total.
- To use the frozen dough, let it thaw completely by keeping it in the fridge overnight. Set the thawed dough on the counter for about half an hour before rolling it out for pizza.
- Can pizza dough be used immediately? Yes! You can follow this easy pizza crust recipe to make a dough that can be used immediately. But you certainly don’t have to! Since you’ll end up with enough for two pizzas, you can use one now and freeze the other for another day.
- If you intend to cook in an outdoor pizza oven, use the larger quantity of flour listed in the recipe card (and add up to 1/4 cup extra flour). Since outdoor pizza ovens cook food quickly, you should prepare dough with less hydration.
- If you enjoy making homemade pizza often, consider investing in a pizza stone or steel. Just make sure to pre heat the stone before baking.
Recipes to Use Your Homemade Pizza Dough
Now that you have this quick pizza dough recipe, how about some pizza night inspiration? Here are some of our favorite ways to use this all-purpose flour pizza dough:
- Mushroom pizza with garlic sauce
- Chicken spinach pizza with white garlic sauce
- Chicken-mushroom pizza with Einkorn crust
- Ooni pizza dough
- Mexican chicken pizza
- Buffalo chicken pizza
- Sausage and onion pizza
This easy recipe is a keeper that will save the day over and over again! It’s hard to beat homemade pizza dough and now you won’t have to plan ahead to enjoy it. With only a few minutes of prep time, you can make every night pizza night if you want!
Get creative with your toppings and have fun. Whether you’re baking in a conventional oven or trying your hand at a wood fired oven, this dough is the perfect foundation for all your pizza making.
More Artisan Bread Recipes
- No Knead Focaccia Bread
- No Knead Rye Bread
- No Knead Rosemary Bread
- No Knead Cranberry Bread
- 21 Artisan Bread Recipes
Helpful Tools
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Some Other Recipes We Are Sure You Will Love:
White Garlic Sauce for Pizza: Flavorful and a cinch to make, our white garlic sauce is a rich and creamy pizza sauce that delivers bold garlic flavor! We added fresh and powdered garlic to make the best sauce.
Meat Lasagna Recipe with Beef and Sausage: This hearty, homestyle meat lasagna is packed with layers of our sausage and beef tomato sauce and a creamy blend of cheeses. It is perfect for potlucks and sharing with friends.
Sourdough Croutons: Homemade croutons are so simple to make and these sourdough croutons have maximum flavor! Buttery and crisp, they will improve any salad or soup and make a nearly irresistible snack.
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Fast Pizza Dough
If you make this recipe, please leave a star rating and comment.
Ingredients
- 4 to 4-½ cups all-purpose flour, pizza flour, or bread flour (480 to 540 grams)
- 1 tablespoon sugar, (13 grams)
- 2 teaspoons salt, (12 grams)
- 2-¼ teaspoons Quick Rise Instant yeast, (7 grams)
- 1-½ cups warm water (105°F to 110°F), (354 grams)
- 3 tablespoons olive oil, (39 grams)
Instructions
- Preheat the oven to 450°F if you plan to bake a pizza (otherwise you can freeze the dough after you make it).
- Combine 4 cups of flour, sugar, salt, and yeast in a mixing bowl and whisk together.
- Add the water and olive oil. Mix until blended. If it is too wet, gradually add enough flour to make a soft dough. The dough should be slightly sticky.
- Transfer the dough to a floured surface and knead until smooth, about 5 minutes (you can also use your stand mixer with a dough hook).
- Plase the dough in a greased bowl and let it rest on the counter for 10 to 15 minutes if you use Quick Rise instant or for 60 to 90 minutes if you use standard instant yeast. The dough should almost double in size.
- Divide the dough into two balls.
- At this point, you can either freeze the dough or prep it for a pizza.
To freeze the dough:
- Coat each ball of dough in some olive oil. Wrap the dough in plastic wrap then slide it into a zipper-seal bag.
- Squeeze all the air out of the bag then freeze if for up to 3 months.
To Bake the pizza:
- Roll the balls of dough into 10 to 12” circles and place them on a sheet of parchment paper (or press them into a greased sheet pan).
- Form a rim around the pizza dough by rolling the edges in and pinching.
- Spread pizza sauce on the dough and add your desired toppings.
- Bake for 12 to 15 minutes until the edges are golden brown and the cheese is bubbly (a thicker crust will need to bake for 20 to 22 minutes).
Notes
- The quick rise time is dependent on using the right type of instant yeast. RapidRise instant yeast or Quick-Rise instant yeast are formulated to activate faster than standard instant yeast. If you use standard instant yeast, give the dough 30 to 50 minutes to rise.
- Optional add-ins: Add 1 teaspoon each of garlic powder and onion powder to the dry mix and blend it in well.
- If you want to have a longer ferment time to develop more flavor, use standard instant yeast (not the RapidRise) and reduce the amount to 1/4 teaspoon. You can let it rise for 4 to 5 hours at room temperature or for 8 to 24 hours in the fridge.
- To use frozen pizza dough, let it thaw in the fridge overnight. Let the thawed dough sit on the counter for 20 to 30 minutes before rolling it out for pizza.
- Bakers percentages using 4-1/2 cups of flour: flour 100%, sugar 2%, salt 2%,, yeast 0.7%, water 65%, oil 2%
- If you plan to use the pizza dough in an outdoor pizza oven, use the larger amount of flour and add up to 1/4 cup additional flour. Since outdoor pizza ovens cook pizza very quickly, you should use dough with less hydration.
- Pizza flour, all-purpose flour, and bread flour absorb liquid differently. If you find the dough too sticky, sprinkle in a bit more flour.
- All-purpose flour will make a crispier crust, bread flour will make more of a fluffy yet chewy crust, and pizza flour will give a balance of crispy and chewy (and it will also be easier to shape).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Can I prep this dough the day before using it without having to freeze it?
Yes, absolutely! You can prep the dough the day before and let it cold ferment in the fridge. Just cover the bowl tightly with plastic wrap or transfer the dough to an airtight container. When you’re ready to use it, let it come to room temperature for about 30 to 60 minutes before shaping. The overnight rise will actually enhance the flavor.
Can this dough be prepped a few hours ahead of time and put in the fridge?
Yes it can. Let it sit at room temperature for at least 30 minutes before you stretch it, otherwise cold dough is difficult to shape. Thanks for the question.
Oh my!!! This has become a family favorite from my first try! Everyone loved it and have asked for the recipe. So simple and quick! I have experimented with adding spices and parmesan cheese to the dough…..it’s so versatile! It is crisp on the outside and soft and airy on the inside! Today, I’m making a pizza and cheesy bread twists with the second batch of dough….can’t wait!
Adding spices and parmesan sounds like a fantastic twist. There is so much room for creativity! Your pizza and cheesy bread twists sound incredible. I hope they turn out just as delicious! Thanks for sharing your experience!
Turned out amazing! I used a skillet and it was so good!
Question: if I want to do the overnight ferment, do I reduce the yeast BY 1/4 tsp making it 2tsp total or reduce TO 1/4 tsp meaning only 1/4 tsp?? Just wanted to clarify what was written! Thanks!
Great question! For an overnight ferment, you would reduce the yeast to 1/4 teaspoon total. This smaller amount of yeast allows the dough to rise slowly in the fridge overnight, developing more flavor without overproofing.
When you’re ready to use the dough, let it sit at room temperature for about 30 minutes to 1 hour before shaping and baking to make it easier to work with.
10/10! I made this tonight for my boyfriend and I, we both loved!!
It made 2 10” cast iron skillet pizzas (500° for 14 min) – one being stuffed crust + one 8” (thin) cheese sticks.
This will be my go to recipe. I did use vegetable oil instead of olive just because I didn’t have any & it worked perfect.
Thank you so much for the glowing review! I’m thrilled to hear it’s a new go-to recipe for you. Happy pizza nights ahead, and thanks for sharing your experience!
This was super easy to make and quick. I used bread flour and regular yeast (what I had on hand) I don’t usually knead by hand but it was so easy to work with. The pizza crust was exactly what I wanted light inside and crisp on the bottom. I will definitely make this my go to recipe
Thank you for sharing! I’m so glad the recipe worked well for you, even with the substitutions. Happy to hear it’s your new go-to. Thanks for the comment.
Can I bake it in a cast iron skillet?
Yes, absolutely! Baking the pizza dough in a cast iron skillet works wonderfully. It helps create a crisp, golden crust while keeping the inside soft and chewy.. especially if you preheat the skillet. Just be sure to add a light coat of oil to prevent sticking.
I usually use my stand mixer for making bread style doughs. I decided to kneed it by hand and it came together so well. Definitely friendly to those who do not have a mixer! 10/10 recipe, flavor, and execution!
I’m so glad to hear that kneading it by hand worked so well for you! Thank you for the 10/10 review, your feedback made my day!
I feel like I had to use way more than 4 cups of flour to make a solid ball that I could knead..like 6 cups…is that normal?
It’s not uncommon for the amount of flour needed to vary a bit. Six cups of a big difference though.
Keep in mind, you want the dough to be pliable and not too dry, adding too much flour can make the pizza crust denser. If you have a kitchen scale, weighing the flour and water can help ensure your measurements are accurate.