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Quick and easy pizza dough recipe using Quick Rise yeast for a fast rise, yielding a chewy and crispy crust. Suitable for immediate use or freezing for later.

  • 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 oven to 450°F if baking immediately; skip if freezing dough for later.
  2. In a large bowl, whisk together 4 cups of flour, sugar, salt, and yeast until evenly mixed.
  3. Pour in warm water and olive oil, stirring to combine. If dough is sticky, gradually add more flour until soft and not too tacky.
  4. Turn dough onto a floured surface and knead gently for 5 minutes until smooth and elastic; alternatively, use a stand mixer with dough hook.
  5. Place dough ball in a bowl brushed with olive oil; cover loosely and let rest: 10-15 minutes if using Quick Rise yeast, or 60-90 minutes with regular instant yeast, until almost doubled in size.
  6. Punch down dough gently and divide into two equal balls.
  7. Use dough immediately to shape pizzas or freeze for later use.
  8. To freeze: lightly coat each dough ball with olive oil, wrap tightly in plastic wrap, place in a zipper freezer bag, remove air, and freeze up to 3 months.
  9. To bake: stretch or roll each dough ball into 10-12 inch circle, place on parchment paper or greased baking sheet, optionally pinch edges to form a rim.
  10. Add toppings as desired; bake at 450°F for 12-15 minutes until crust is golden and cheese bubbles.

Notes

Quick Rise yeast enables rising in about 10-15 minutes vs. 30-50 with standard yeast., Whisk dry ingredients first to prevent salt from harming yeast and ensure even mixing., For extra flavor, add 1 teaspoon each garlic powder and onion powder to dry mix., Slow rise option: use ¼ teaspoon standard yeast, rise 4-5 hours at room temp or 8-24 hours refrigerated., You can substitute all-purpose flour with bread flour or ’00’ pizza flour for different textures., Warm water to about 110°F activates yeast properly., Oil your hands when handling dough to prevent sticking and add flavor., Rest dough 10 minutes after kneading to relax gluten for easier stretching., Stretch dough by hand instead of rolling pin to preserve air bubbles for a light crust., Preheat baking stone or steel 30 minutes for crispy bottom crust., Parchment paper prevents sticking and eases cleanup., Store extra dough refrigerated up to 3 days or frozen 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