Quick and Easy Pizza Dough Recipe

Introduction

Making pizza at home is easier than you think with this quick pizza dough recipe. It’s simple, fast, and results in a soft, flavorful crust ready for your favorite toppings.

Ingredients

• 2 ¼ cups all-purpose flour (plus more for kneading)
• 1 tablespoon sugar
• 1 tablespoon instant yeast
• 1 teaspoon table salt
• 2 tablespoons olive oil
• 1 cup warm water (around 110-115°F)

Instructions

1. Step 1: In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Mix these dry ingredients well to ensure the yeast distributes evenly.
2. Step 2: Add the warm water and olive oil to the dry ingredients. Stir with a spoon until the dough starts to come together.
3. Step 3: Transfer the dough onto a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic, adding a little extra flour if the dough is sticky.
4. Step 4: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 30-45 minutes until it doubles in size.
5. Step 5: Once risen, punch down the dough gently. Shape it into a pizza crust on a floured surface, then add your desired toppings and bake as usual.

Tips & Variations

• For a chewier crust, substitute half of the all-purpose flour with bread flour.
• Adding garlic powder or dried herbs like oregano to the dough can boost flavor.
• Use a pizza stone or preheat your baking sheet to get a crispier bottom crust.
• If you have more time, let the dough rise slowly in the refrigerator overnight for better flavor development.

Storage

Store any unused dough by wrapping it tightly in plastic wrap and refrigerating for up to 2 days. Before using refrigerated dough, let it come to room temperature for about 30 minutes and briefly knead it again. You can also freeze the dough for up to 3 months; thaw in the fridge overnight before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to dissolve active dry yeast in the warm water first and let it sit for 5-10 minutes until foamy before mixing with dry ingredients.

What temperature should the water be for the yeast?

The water should be warm, around 110-115°F (43-46°C). Too hot and it can kill the yeast; too cold and it won’t activate properly.

Quick and Easy Pizza Dough Recipe

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★★★★★

4.9 from 93 reviews

This Quick Pizza Dough recipe is perfect for creating a delicious homemade pizza crust in a short amount of time. Using instant yeast and warm water, this dough comes together quickly without the need for long rising times, making it ideal for a fast and easy pizza night.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 0 minutes (dough only, no baking included)
• Total Time: 30-40 minutes (including resting time)
• Yield: One 12-inch pizza crust 1x
• Category: Bread & Dough
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¼ cups all-purpose flour (plus more for kneading)
• 1 tablespoon sugar
• 1 tablespoon instant yeast
• 1 teaspoon table salt

Wet Ingredients

• 2 tablespoons olive oil
• 1 cup warm water (around 110-115°F)

Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, instant yeast, and salt until evenly mixed.
2. Add Wet Ingredients: Pour in the olive oil and warm water, stirring with a spoon or your hands until a rough dough forms.
3. Knead the Dough: On a lightly floured surface, knead the dough for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
4. Let Dough Rest: Shape the dough into a ball and place it in a lightly oiled bowl, covering it with a clean kitchen towel or plastic wrap. Allow it to rest for 20-30 minutes to relax the gluten and make the dough easier to stretch.
5. Shape the Dough: After resting, press and stretch the dough out into your desired pizza shape and thickness, ready for adding toppings and baking.

Notes

• Use warm water between 110-115°F to activate the yeast without killing it.
• Extra flour may be needed for kneading to prevent sticking, but avoid adding too much to keep the dough tender.
• Resting the dough briefly helps the gluten relax, making it easier to shape.
• You can refrigerate the dough after kneading for up to 24 hours to develop more flavor, but allow it to come to room temperature before shaping.
• This dough recipe makes enough for one 12-inch pizza.

Keywords: quick pizza dough, pizza crust, instant yeast pizza dough, easy pizza dough