Why You’ll Love This Recipe
I love how this dough uses pantry staples and quick-rise yeast to be ready in about 15 minutes. There’s no need for long rises or special flours, yet it still bakes up with a chewy interior, crispy edges, and enough structure to support generous toppings. Plus, it’s freezer-friendly—I can make a batch ahead and enjoy homemade pizza whenever I want.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 to 4½ cups flour (all-purpose, bread flour, or pizza flour)
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1 tablespoon granulated sugar
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2 teaspoons salt
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2¼ teaspoons quick-rise or rapid-rise instant yeast
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1½ cups warm water (around 110 °F)
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3 tablespoons olive oil
Directions
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In a bowl, I whisk together the flour, sugar, salt, and instant yeast.
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I add the warm water and olive oil, stirring until a slightly sticky dough forms.
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I transfer the dough to a floured surface and knead for about 5 minutes until smooth.
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I shape it into a ball, place it in a lightly oiled bowl, and let it rest on the counter for 10–15 minutes (using quick-rise yeast), until nearly doubled in size.
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I divide the dough into two balls. At this point, I can freeze them or proceed.
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For pizza, I roll each ball into a 10–12″ round or press into a greased sheet pan, add sauce and toppings, then bake at 450 °F for 12–15 minutes (longer for thicker crusts) until the edges are golden and cheese bubbly.
Servings and Timing
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Yields: 2 medium pizzas (approx. 10–12″ each)
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Prep time: ~10 minutes (plus 10–15 minutes resting)
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Cook time: ~12–15 minutes per pizza
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Total time: About 32 minutes start to finish
Variations
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Flour choice: I mix and match all-purpose, bread, or pizza flour depending on whether I want a crispier or chewier crust.
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Flavor boost: I sometimes add garlic powder and onion powder to the dry mix.
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Longer ferment: If I use standard yeast and reduce it to ¼ tsp, I let the dough rise 4–5 hours at room temp or 8–24 hours in the fridge for deeper flavor.
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Freezer prep: I lightly oil dough balls, wrap them, and freeze for up to 3 months. Thaw overnight, rest 20–30 minutes before shaping.
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Par-bake option: I’ve pre-baked the crust for ❘5 minutes then frozen it for quick pizzas later; just add toppings and bake at 425 °F for 15–20 minutes.
Storage/Reheating
I store prepped dough balls in the fridge (oiled and tightly wrapped) for up to 3 days. For frozen dough, I thaw overnight in the fridge, then let it rest at room temperature for 20–30 minutes before stretching and baking.
FAQs
Can I use regular instant yeast instead of quick-rise?
Yes! If I do, I simply lengthen the rise to 30–50 minutes, or even opt for a slow, cold rise overnight for more flavor.
What’s the difference between all-purpose, bread, and pizza flour?
All-purpose gives a crispier edge, bread flour yields chewier texture, and ’00’/pizza flour creates a perfect balance with easy stretching.
Do I need a pizza stone?
Not at all. I preheat a baking sheet or pan instead—it works great and crisps the crust nicely.
Can I make the dough ahead of time?
Absolutely! I prep it a day in advance and refrigerate. Before baking, I let it sit at room temperature for 20–30 minutes to relax.
How to keep the bottom crust crispy?
I preheat my baking surface for at least 30 minutes, and use parchment or cornmeal—both help crisp the bottom while preventing sticking.
Conclusion
This Fast Pizza Dough recipe combines ease, speed, and quality in one dough that feels homemade without the hassle. With quick-rise yeast and no need for long proofing, I get a crust that’s chewy yet crisp, ready in under an hour. Whether it’s a last-minute pizza night or batch prep for later, this dough is a kitchen staple I always rely on.
Print
Fast Pizza Dough
- Total Time: ~32 minutes
- Yield: 2 medium (10–12”) pizzas
- Diet: Vegetarian
Description
Get crispy, golden crust in under an hour with this easy homemade pizza dough—no long proofing needed, just mix, roll, and bake.
Ingredients
4 to 4½ cups all-purpose, bread, or pizza flour
1 tablespoon granulated sugar
2 teaspoons salt
2¼ teaspoons (1 packet) quick-rise or rapid-rise instant yeast
1½ cups warm water (approx. 110°F)
3 tablespoons olive oil
Instructions
In a mixing bowl, whisk together flour, sugar, salt, and yeast.
Add warm water and olive oil, stirring until dough begins to form.
Turn out onto a floured surface and knead for about 5 minutes until smooth.
Shape into a ball and place in a lightly oiled bowl. Let rest at room temperature for 10–15 minutes until slightly puffy.
Divide into 2 dough balls.
Roll each into a 10–12″ circle or press into a greased baking pan.
Top with sauce, cheese, and desired toppings.
Bake at 450°F for 12–15 minutes or until crust is golden and cheese is bubbly.
Notes
Customize the flavor with garlic or onion powder in the dough.
Can be made ahead and refrigerated or frozen.
Use preheated baking sheets or a pizza stone for crispier results.
Great with all-purpose, bread, or pizza flour—choose your preferred texture.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes per pizza
- Category: Dough
- Method: Mix + Bake
- Cuisine: Italian-American
