Quick Pizza Dough Recipe

Quick pizza dough doesn’t have to be boring or bland. This recipe comes together super fast, holds its shape like a champ, and gives you that chewy, crisp-edge crust we all dream about.

No fancy ingredients or complicated steps here—just a dependable dough that’s easy to handle and freezer-friendly too. Roll it out whenever pizza cravings strike, or stash some dough in the freezer for a stress-free dinner down the road. Either way, this crust nails great texture without the long wait.

Here’s Why This Quick Pizza Dough Recipe Works

Fast rise, big flavor: Thanks to Quick-Rise yeast, your dough will be ready to shape in just about 15 minutes—way faster than waiting an hour or more.

Freezer-friendly for busy nights: Make an extra batch to freeze and pull out any time you need that homemade pizza fix without the hassle.

Flour flexibility: Whether you use bread flour, all-purpose, or ’00’ pizza flour, this dough adapts beautifully, giving each bite its own unique texture and flavor.

Perfect pizza texture: Think chewy centers with crisp edges that hold up under all your favorite toppings without getting soggy or floppy.

What Kind of Flour Should You Use for This Pizza Dough?

You honestly can’t go wrong, but here’s the scoop so you can nail your crust style:

All-purpose flour: Makes a crust that’s a little crispier with just enough chew—classic and straightforward, perfect for any pizza night.
Bread flour: More protein means more gluten, so you get a puffier, chewier crust that stretches nicely.
’00’ pizza flour: Finely milled with high gluten, this flour is the secret behind that crispy yet stretchy crust you see in pizzerias. It’s easy to work with and delivers an ideal balance of crisp and chew.

Don’t stress too much—this dough is pretty forgiving! Each flour type adds its own charm, so I say try them all and see which you love best.

Recipe Tips

Warm water is key: Aim for about 110°F—that’s just right to wake up your yeast and get that dough rising quickly.

Use a kitchen scale if you can: Weighing ingredients, especially flour, makes your dough more consistent and reliable every time.

Start with less flour: It’s always easier to add a little more flour to sticky dough than to fix one that’s too dry and crumbly.

Oil your hands: Dry hands means sticky dough. A little olive oil keeps things smooth, plus it lends a subtle flavor boost.

Keep it warm: Find a cozy spot for your dough to rise faster and develop that soft, stretchy texture we love.

Let the dough rest: Even a quick 10-minute rest gives gluten a chance to relax, so your dough stretches easily without snapping back.

Stretch by hand: Skip the rolling pin if you want those gorgeous air bubbles and a light, puffy crust that feels like pizza night magic.

Don’t forget parchment paper: It keeps your dough from sticking and makes clean-up a total breeze.

Pro tip: If you’re using a baking stone or steel, preheat it at least 30 minutes before baking to get that perfectly crisp bottom crust.

Watch your toppings: Too much sauce or cheese can make your crust soggy—balance is the secret for that perfect bite every time.

Answers to Common Dough Dilemmas

How should I bake the pizza dough once it’s ready?

Baking pizza from scratch doesn’t have to be tricky. A few easy steps make all the difference for that golden crust and bubbly cheese:

Shape the dough into 10–12 inch rounds, then place it on parchment paper or into a lightly greased baking sheet.
If you’ve got a pizza peel and baking stone, dust the peel with cornmeal and shape the dough right on top.
Add your favorite sauce and toppings
Bake at 450°F for about 12–15 minutes until the crust turns beautifully golden and the cheese bubbles.

What can I make with this pizza dough?

This dough is super versatile and works with all kinds of toppings. Here are some delicious ideas:
– Garlic mushroom pizza
– Chicken and spinach combo
– Classic chicken with mushrooms
– Mexican-style chicken with salsa toppings
– Buffalo chicken with blue cheese
– Sausage and onions

Storing Leftovers

• Refrigerate: Store extra dough in the fridge for up to 3 days. Lightly oil it and seal in a container or zipper bag to keep it fresh.
• Freeze: Coat dough balls with oil, wrap tightly in plastic wrap, then seal inside a freezer bag with all the air pressed out. Freeze for up to 3 months without losing flavor or texture.
• To thaw: Let frozen dough thaw overnight in the fridge, then bring it to room temperature for 20–30 minutes before rolling and shaping.

Reliable Homemade Pizza Dough

This quick pizza dough is a real winner—fast, dependable, and tastes just like your favorite pizza spot. It’s flexible enough for busy weeknights or freezer-prep, and that short rise gives you all the chewy, crispy texture without any special flour or complicated steps. Once you make this dough, you’ll wonder why you ever bought store-bought!

Prep Time: 10 minutes mins

Cook Time: 12 minutes mins

Additional Time: 10 minutes mins

Total Time: 32 minutes mins

Fast Pizza Dough

This quick-rise pizza dough uses simple pantry staples that come together in a snap, so you can enjoy homemade pizza any night of the week without the planning stress!

If you give this recipe a try, I’d love for you to leave a star rating and share your thoughts—let’s hear how it went!

Servings: 2 pizzas

Ingredients 

• 4 to 4½ cups all-purpose flour, (480 to 540 grams)
• 1 tablespoon granulated sugar, (13 grams)
• 2 teaspoons salt, (12 grams)
• 2¼ teaspoons Quick Rise Instant yeast, (7 grams or 1 packet)
• 1½ cups water, warm; (354 grams)
• 3 tablespoons olive oil, (39 grams)

Instructions 

• Start by preheating your oven to 450°F if you’re baking right away. If you plan to freeze the dough, you can save this step for later.

• In a large bowl, whisk together 4 cups of flour, sugar, salt, and yeast until combined evenly.

  

• Pour in the warm water and olive oil, stirring to bring the dough together. If it’s too sticky, sprinkle a little more flour in slowly until it feels soft but not too wet.

  

• Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. If you have a stand mixer with a dough hook, that works great here to save time.

  

• Once kneaded, toss the dough ball into a bowl lightly brushed with olive oil. Cover loosely and let it rest at room temperature for 10 to 15 minutes if you’re using Quick Rise yeast, or 60 to 90 minutes for regular instant yeast. Wait for it to almost double in size.

  

• After it’s risen, gently punch down the dough and split it into two equal balls.

  

• You’re all set to either freeze the dough for later or get started prepping your pizza right away.

To freeze the dough:

• Lightly coat each dough ball with olive oil, wrap tightly in plastic wrap, and tuck them into a zipper-seal freezer bag.
• Press out the air, seal well, and freeze for up to 3 months.

To bake the pizza:

• Stretch or roll each dough ball into a 10 to 12 inch circle, then place it on parchment paper or into a greased sheet pan. For a nice crust edge, roll the edges inward and pinch to form a rim.