This recipe is easy. It takes about 2 hours to make, no equipment is needed, and everyone can do it. It’s well-tested, and it always works.
What’s a quick pizza dough?
Ingredients and substitutions for quick pizza dough
How to make a quick pizza dough + Tips
3. Shape the pizza
Storage & Make Ahead
Similar Recipes
This recipe is excellent if you just realized you want pizza for dinner, but it’s 4 pm, and you don’t have time to follow a slower recipe. To be clear, if you have the time, we recommend making pizza with smaller amounts of yeast and a longer proofing time. The pizza has more flavor and better texture, and it’s easier to digest, as the yeasts, if given enough time, do most of the digesting for you. So, if you have time, have a look at one of our longer-proofed pizza doughs:
Neapolitan pizza dough Standard pizza dough Ooni pizza dough
However, if you don’t have time, this recipe is your next best bet. It’s healthier and tastier than frozen store-bought pizza. Enjoy!
Flour
You can use all-purpose flour for a lighter and more tender pizza or bread flour for a chewier pizza.
Yeast
We recommend instant dry yeast because it’s stable and produces consistent results. You can substitute active dry yeast for instant dry yeast or fresh yeast for dry yeast. In this case, you’ll need three times the amount. We can recommend (not sponsored) Caputo dry yeast, Red Start active dry yeast, Red Star saf instant, and Dr. Oetker instant yeast. Important: Avoid using rapid-rise instant yeast, as that’s not good for preparations that require a second proofing, like this quick pizza dough. If it says rapid rise on the packet, it’s not good.
Water
Lukewarm water at around 85°F or 30°C is ideal for quickening the yeast’s activity. If the water is cold, proofing will take longer. If the water is above 120°F or 50°C, it will kill the yeasts, and your dough will not proof.
Salt
Use sea salt or kosher salt.
Olive oil
Olive oil or extra virgin olive oil helps the dough cook faster and more evenly in a standard home oven. However, olive oil is optional; you can substitute it with the same amount of water.
Sugar
White or brown sugar, honey, maple syrup, or agave syrup fuel the yeasts. Since we want quick proofing, we add sugar to speed up the proofing time. Also, sugar helps the pizza crust caramelize and become a beautiful golden-brown color when baked in a standard home oven.
1. Make the dough
In a large mixing bowl, dissolve 2 teaspoons of instant dry yeast with 1¼ cups of lukewarm water and 1½ tablespoons of sugar. If the yeast doesn’t dissolve, it’s dead, and you’ll need to start over with new yeast. Add 3½ cups of all-purpose flour1½ teaspoons salt, and 2 tablespoons of olive oil and stir with a wooden spoon for about 1 minute or until combined. Transfer the dough onto a clean worktop and knead for 5 minutes until smooth and elastic. If the dough is too sticky, dust it with flour while kneading.
2. Quick proofing
Brush a large bowl with olive oil. Transfer the dough to the bowl, brush it with oil, and cover it with a damp cloth, leaving enough space between the dough and the fabric. Let proof in a warm place for about 1 hour or until it doubles in volume. Tip: We recommend putting the bowl in a turned-off oven with the light on. The heat generated by the oven light creates the perfect conditions for the dough to proof quickly. Cut the dough into 3 or 4 pieces, depending on how large you want your pizza to be. We like large pizzas, so we cut the dough into 3 pieces. Shape each piece into smooth balls and arrange them on a baking tray lined with parchment paper or on a lightly floured worktop. Cover the balls with a clean kitchen cloth or plastic wrap and let them rest for 30 minutes in a warm spot in your kitchen. In the meantime, preheat the oven to 480°F or 250°C. Tip: The dough should almost double in volume. If your room is cold it might take a few minutes longer to proof. If you like pizza with some crust on the edge, you can leave about 1/2-inch or 1.5 cm of puffy rim, or you can flatten the dough with a rolling pin if you like a thinner pizza.
4. Bake the pizza
You can bake the pizza on a baking tray or a pizza stone. ON A BAKING TRAY: Arrange the pizza disc on a baking tray and top with your favorite toppings. Here, we use marinara sauce, chopped fresh mozzarella cheese, grated parmesan cheese, fresh basil, and a drizzle of olive oil. Bake in the center rack of the oven at 480°F or 250°C for 6 to 8 minutes, or until the crust is golden-brown and the cheese is fully melted. Dust your pizza peel with 2 pinches of flour. Now, arrange your pizza disc on the peel. Tip: Rock the peel back and forward to ensure the disc slides easily. If it doesn’t, you need more flour. Top the pizza with your favorite toppings, then immediately slide it onto the hot pizza stone and bake for 5 to 7 minutes. When you are ready to make the pizza, remove the dough from the fridge and leave it at room temperature for 1.5 hours before shaping it into balls and proceeding with the recipe. Freezer: You can freeze the dough after the first proofing and after shaping it into balls. Transfer the dough balls into freezer-friendly bags and freeze for up to 3 months. Defrost in the fridge overnight (about 8 hours), then leave the balls at room temperature to double in volume before shaping the pizza and baking it.
Pita bread Flatbread pizza Naan bread
With a little bit more effort and practice, you can make a pizza that is as good as one of the best pizzerias. Here are some of our pizza recipes:
