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A quick-rise pizza dough recipe using simple pantry staples that yields a chewy crust with crisp edges, suitable for making 2 pizzas.

  • Total Time: 32 minutes
  • Yield: 2 pizzas 1x

Ingredients

Scale
  • 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 warm water (about 110°F/354 grams)
  • 3 tablespoons olive oil (39 grams)

Instructions

  1. Preheat the oven to 450°F if baking immediately; skip if freezing the dough.
  2. In a large bowl, whisk together 4 cups of flour, sugar, salt, and yeast until evenly combined.
  3. Pour warm water and olive oil into the dry mixture and stir until dough forms; add more flour as needed until the dough is soft and slightly sticky but not wet.
  4. Turn dough onto floured surface and knead for about 5 minutes until smooth and elastic; alternatively, use a stand mixer with a dough hook.
  5. Place dough ball in an olive oil-coated bowl, cover loosely, and let rise at room temperature for 10-15 minutes if using Quick Rise yeast (or 60-90 minutes if using standard instant yeast), until nearly doubled in size.
  6. Gently punch down dough and divide into two equal portions or balls.
  7. For freezing: coat each dough ball with olive oil, wrap tightly in plastic wrap, place in a zipper bag, press out air, and freeze up to 3 months.
  8. For baking: roll or stretch each dough ball into a 10-12 inch circle, place on parchment or greased sheet pan, pinch edges to form a rim.
  9. Add sauce and toppings as desired.
  10. Bake at 450°F for 12 to 15 minutes for a thin crust until edges are golden and cheese bubbles; bake 20 to 22 minutes for thicker crust.

Notes

Using Quick Rise yeast allows a rise in about 10-15 minutes; standard yeast needs 30-50 minutes., Whisk dry ingredients together first so salt doesn’t harm yeast and ensures even mixing., Optional: add 1 teaspoon each garlic powder and onion powder to dry ingredients for extra flavor., For deeper flavor, use ¼ teaspoon standard yeast and a long rise of 4-5 hours at room temp or 8-24 hours refrigerated., Use bread flour or ’00’ pizza flour instead of all-purpose for different crust textures., Warm water at 110°F helps activate yeast., Oil hands when shaping dough to prevent sticking and add flavor., Rest dough briefly after kneading to relax gluten for easier stretching., Stretch dough by hand to promote air bubbles; avoid rolling pin for best texture., Preheat baking stone or steel for 30+ minutes to achieve a crisp crust bottom., Use parchment to prevent sticking and ease cleanup., Store extra dough in the fridge for up to 3 days or freeze for up to 3 months.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice
  • Calories: 52 kcal
  • Fat: 1 g
  • Carbohydrates: 9 g
  • Protein: 1 g