freshly baked pizza on a wooden cutting board

Our Quick Pizza Dough Recipe Is Faster Than Delivery

Ever get that sudden, powerful craving for a hot, cheesy pizza?  

We know it well. 

But then you think about the time it takes to make dough from scratch, and the whole idea starts to fizzle. Ordering takeout seems easier. 

Or maybe you have tried to make pizza dough before and had some trouble, it is a tricky thing. 

What if we told you there’s a way to whip up delicious pizza dough quicker than you can decide on toppings?  

This guide will show you how. 

You can make pizza dough fast, yep.

MADE IN COOKWARE Pro Coat Non Stick Pan Set

Ready for the Fastest, Tastiest Homemade Pizza Dough Ever?

freshly baked pizza

It is very easy to see why people love pizza. 

Pizza is a worldwide favorite. You can make it a ton of ways. 

Making your own pizza dough is a game-changer. 

Forget those long waits for dough to rise. 

Sometimes, you need a pizza fix, like, right now, and this fast pizza dough recipe is your new best friend.  

Homemade pizza might seem hard, but it is not. 

We will show you, it is way easier than you think. 

You get to control what goes into your food. You make it any way you like it. 

Plus, think of the bragging rights!

Once you’ve mastered this quick pizza dough, you might find yourself wanting to make our simple banana bread recipe
on a lazy Sunday morning.

What You Need For Our Quick Pizza Dough Ingredients

pizza dough ingredients

Let us talk about what goes into this speedy dough. Here is a simple list for quick pizza dough. Each ingredient plays a part.

  • Flour: This is the heart of our dough. All-purpose flour works great, giving us a nice balance of texture and ease of handling. Bread flour can work too, but it would maybe be a bit much for this.
  • Yeast:  We’re using instant yeast, our little time-saver. It gets right down to business without needing to be proofed, helping the dough rise fast.  Instant yeast is not the same as active dry yeast. You can still use active dry yeast but will have to let it rise longer.
  • Baking Powder: Our secret helper. Baking powder gives the dough an extra little lift, making it lighter and airier. This is what lets us cut down on rise time.
  • Salt: Just a bit wakes up all the other flavors. Salt makes our dough taste like, well, dough. Without it, things would be pretty bland.
  • Sugar:  A teaspoon of sugar feeds the yeast and helps with browning. The sugar gets the yeast going and makes our crust a pretty golden color. It does not make the dough sweet.
  • Warm Water: Water brings our dough together, hydrating the flour and getting the yeast going. Make sure it is warm, about 105-115°F.  Too cold, and the yeast won’t wake up. Too hot, and well, you get the picture.
  • Olive Oil:  Oil adds a bit of richness and helps make the dough easy to work with. Plus, it is good for you. We like the flavor it brings to our pizza party.

Understanding the role of each ingredient, like knowing the difference between teaspoon vs tablespoon, is fundamental to baking success.

Let’s Get Rolling With Step-by-Step Pizza Dough Instructions

kneading pizza dough on a lightly floured wooden surface

Alright, let’s make some dough! 

First you wanna get your oven preheated to 450 degrees. It is not too hard, follow along closely.

Get your pizza pans ready or a fancy pizza stone if you have one. 

Put the dry ingredients all together in a bowl, this includes flour, yeast, baking powder, salt and sugar. Make sure they are mixed well.  

Add the water, make sure it is warm, and pour in your oil. 

Now, use your hands or a spoon and mix it all up. 

The dough will be shaggy at first, keep going. 

Dump the dough onto a lightly floured surface. Now, we gotta knead it a little bit, about 2-3 minutes will do. 

Once it is in a ball, cut the dough in half.

Let one half rest while you work on the other. 

Shape the dough on a floured surface to the way you like it. 

Then put it on the pan you are using. 

Top it with all the good stuff you like. Pop it in the oven for 12-15 minutes. That is it, easy!

Just as there are tricks to making perfect pizza dough, there’s a simple method to making a perfect crepe batter recipe for a delightful breakfast.

Pro Tips for Quick Pizza Dough Recipe Perfection

Want to make your pizza even better? Here’s how to take this dough to the next level.

  • High Heat is Key:  A super-hot oven mimics the intense heat of a professional pizza oven. This gives us that crispy crust we all love.
  • Don’t Overwork It:  Kneading is important, but over-kneading can make the dough tough. You want a soft, smooth, slightly elastic dough. A couple minutes of kneading is enough.
  • Rest is Best:  Even a short rest lets the gluten relax a little. This makes the dough easier to roll out without springing back.
  • Get Creative with Toppings: This dough is your canvas. Go wild with your favorite toppings, whether it is classic pepperoni or something totally unique. A light brushing of olive oil around the edges before baking adds extra crispiness and a beautiful golden-brown color.

For those who love to experiment in the kitchen, why not try making a batch of quick dinner rolls using a similar technique?

​Quick Pizza Dough Recipe

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quick pizza dough recipe

Quick Pizza Dough Recipe Is Ready When You Are

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  • Author: Ryan Yates
  • Prep Time: 15 minutes
  • Cook Time: 12-15 minutes
  • Total Time: 27-30 minutes
  • Yield: 2 10-12 inch pizzas 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Description

Forget waiting hours for dough to rise! This recipe gets you from zero to pizza in about 30 minutes. It’s perfect for those weeknight cravings or when unexpected guests show up. The secret? A little baking powder boost that gives the dough a lift without needing a long rest.

Equipment:

  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Two 12-inch pizza pans or baking sheets (or a pizza stone if you’re feeling fancy)
  • Parchment paper (optional, but highly recommended)

Ingredients

Units Scale
  • 3 cups (375g) all-purpose flour, plus a little extra for dusting
  • 1 teaspoon instant yeast
  • 1 teaspoon baking powder (this is our secret weapon!)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/4 cups (300ml) warm water (about 105-115°F)
  • 2 tablespoons olive oil, plus extra for brushing


Instructions

  1. Get the Oven Hot: Preheat your oven to 450°F (232°C). If you’re using a pizza stone, put it in the oven while it preheats.
  2. Dry Ingredients Unite: In your large mixing bowl, whisk together the flour, yeast, baking powder, salt, and sugar. Make sure everything is evenly distributed.
  3. Add the Wet Stuff: Pour in the warm water and the olive oil.
  4. Mix it Up: Stir everything together with a wooden spoon or your hands until a shaggy dough forms.
  5. Knead (Just a Little): Turn the dough out onto a lightly floured surface. Knead for just 2-3 minutes, until it becomes relatively smooth. You’re not looking for perfection here, just a cohesive ball.
  6. Rest and Prep: Divide the dough in half. While one half rests, lightly grease your pizza pans or baking sheets.
  7. Shape Your Pizza: On a lightly floured surface, shape each half of the dough. Use a rolling pin or your hands and gently roll out each ball into a 10-12 inch circle.
  8. Transfer the Dough: If using parchment paper, carefully transfer the rolled-out dough to the prepared pans.
  9. Top it Off: Add your favorite sauce, cheese, and toppings.
  10. Bake to Perfection: Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  11. Cool and Slice: Let the pizza cool for a few minutes before slicing and serving.

Notes

  • The Baking Powder Boost: Here’s what makes this recipe stand out. Adding baking powder along with the yeast provides extra lift and allows us to skip the long rise time. It creates a slightly lighter, airier crust, making it an excellent choice for a quick pizza fix. Most of the analyzed recipes either use only yeast (requiring a longer rise) or are completely no-yeast (potentially sacrificing some flavor and texture). This recipe strikes a balance. The baking powder addition is the unique element of this recipe and the reason why it is faster.
  • Feel free to adjust the toppings to your liking.
  • If you don’t have instant yeast, you can use active dry yeast. Just proof it first by mixing it with the warm water and sugar and letting it sit for 5-10 minutes until foamy.
  • For a crispier crust, brush the edges with a little olive oil before baking.

Nutrition

  • Serving Size: 1/8 of a pizza
  • Calories: 280
  • Sugar: 2g
  • Sodium: 450mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 0mg

Quick Pizza Dough Topping Inspiration

freshly baked pizza with various toppings

Let’s talk toppings – the fun part!  This is where you get to be creative. Think of your pizza dough as a blank canvas. Your imagination is the only limit.

Classic and Simple:

A Margherita pizza is always a great choice.  It’s simple but delicious: tomato sauce, fresh mozzarella, basil, and a drizzle of olive oil. You cannot go wrong with this, it is a true classic.

Feeling Adventurous?

Try a white pizza!  Skip the red sauce. Go for a creamy ricotta base. Add roasted garlic and spinach.  Mozzarella is the classic cheese, but don’t be afraid to experiment. Provolone, Parmesan, or feta can add a new twist. Mix them if you like, see what happens.

Meat Lovers:

Pepperoni is a classic, of course. You could also try Italian sausage, bacon, or prosciutto. So many options for meat lovers.

Get Saucy:

How about a BBQ chicken pizza? Use your favorite BBQ sauce as the base. Top with grilled chicken, red onion, and cheddar cheese. Cilantro is a good addition for some.

Sweet and Savory:

Pineapple on pizza?  We say go for it!  If you like it, that’s all that matters.

The Bottom Line:

You can put anything on a pizza. Pick stuff that goes well together. Don’t be afraid to try new things. Have fun and create your own masterpiece!

Can You Freeze Pizza Dough? (And Other Burning Questions)

You bet! This dough freezes really well. 

After it’s mixed, just wrap it tightly in plastic wrap and then pop it in a freezer bag. 

It will keep for up to three months. 

Thaw it in the fridge overnight before you are ready to use it.

If you’re short on time, you can make the dough ahead of time.  

Just let it rest in the fridge for a few hours or even overnight. Cold dough is actually easier to handle. Make sure you cover it.

Make-Ahead Magic: Prep Now, Bake Later

plastic-wrapped pizza dough balls

One of the best things about this recipe is its flexibility.  

You can absolutely make this dough ahead of time. 

Mix it up, let it rest for a few minutes, and then pop it in the fridge, tightly covered. 

You do not need to let it rise before you place it in the fridge. It’ll be good to go for up to 24 hours.  

When the pizza craving hits, just pull it out, shape it, top it, and bake.

Ingredient Alternatives

Sometimes, you just don’t have every single ingredient on hand. Here are some easy swaps you can make.

  • No Instant Yeast?  Active dry yeast works, too. Just mix it with the warm water and sugar first. Let it sit for 5-10 minutes until it gets foamy.
  • Out of Olive Oil? Any neutral-flavored oil will do the trick. Try canola oil or even melted butter. This will change the taste a little bit.
  • Flour Substitutions:  While all-purpose flour is our go-to, you can experiment. A blend of all-purpose and whole wheat flour adds a nutty flavor.

Nutritional Insights

Let’s break it down. A single serving of this pizza dough (without toppings) is around 280 calories. It’s got about 7 grams of protein, 48 grams of carbs, and 7 grams of fat.  Keep in mind that these numbers will change depending on the toppings you choose. Cheese, sauce, and toppings can add lots of calories.  Homemade pizza is usually a lot healthier than takeout. This is because you can control what goes in it.

Frequently Asked Questions

Can I use this dough for anything besides pizza?

Sure thing! Try making breadsticks, calzones, or even garlic knots. Get creative with it.

My dough is sticky. What should I do?

Add a little more flour, a tablespoon at a time. Keep doing this until it’s no longer sticking to your hands. Do not add too much.

How long can I keep leftover pizza?

Leftover pizza is good for 3-4 days in the fridge. Be sure to store it in a sealed container or wrapped tightly.

Can I make this dough without a mixer?

Absolutely! Just use your hands to mix and knead the dough. It is more work, but the pizza will be just as good.

Is this recipe good for beginners?

Yes! We designed this recipe to be super easy. It is perfect for first-time pizza makers. It is really easy.

What’s the best way to reheat pizza?

A toaster oven or a hot skillet works great for reheating. Reheating pizza will make it crispy again. The microwave is not good for this.

Why is my crust not crispy?

Make sure your oven is hot enough. Also, don’t overload your pizza with toppings, as this can make it soggy. A pizza stone helps a lot with this.

The Final Bite

So there you have it, friends. You are now armed with the know-how to whip up a quick pizza dough that will have your family and friends singing your praises. 

This is a simple way to make great pizza at home. 

Remember, the best pizza is the one made with love and shared with those you care about. And if you’re looking for more delicious recipes, easy cooking tips, and culinary inspiration from a seasoned chef, check out the Simply Delicious Newsletter

It’s a weekly dose of goodness crafted by yours truly, Ryan Yates, a guy who’s spent the last 20 years in commercial kitchens and still gets excited about a perfect slice of pizza. 

As a working executive chef, I use this experience and bring it to the newsletter. 

You can sign up for the Simply Delicious Newsletter right now!

Let’s get cooking!

About the Author

Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.

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