Why You’ll Love This Recipe

I love this quick pizza dough because I can have homemade pizza ready much faster than with a traditional long-rise dough. The ingredients are basic, the preparation is straightforward, and I don’t need any special equipment.

I also like how easy the dough is to shape and customize. I can roll it thin for a crisp pizza or leave it slightly thicker for a softer, chewier crust. Once I add my favorite sauce, cheese, and toppings, I have an easy homemade meal that works well for busy days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 1/4 teaspoons instant or active dry yeast
1 teaspoon granulated sugar
3/4 cup warm water
2 tablespoons olive oil
2 cups all-purpose flour, plus more as needed
1 teaspoon salt
1/2 teaspoon garlic powder, optional
1/2 teaspoon Italian seasoning, optional
Extra olive oil for the bowl and crust

Directions

I combine the warm water, sugar, and yeast in a large mixing bowl. If I’m using active dry yeast, I let it stand for about 5 minutes, until it becomes foamy.
I add the olive oil, flour, salt, and optional garlic powder or Italian seasoning.
I stir everything together until a shaggy dough forms. If the dough feels extremely sticky, I add a little more flour, about 1 tablespoon at a time.
I transfer the dough to a lightly floured surface and knead it for about 4–5 minutes, until it becomes smooth and elastic.
I place the dough in a lightly oiled bowl, cover it, and let it rest in a warm place for about 10–15 minutes. I don’t wait for it to double completely because I want to keep this recipe quick.
While the dough rests, I preheat my oven to 475°F (245°C). If I’m using a pizza stone or steel, I place it in the oven while it preheats.
I transfer the dough to a lightly floured surface and gently shape it into a ball.
I roll or stretch the dough into approximately a 12-inch pizza crust. I leave the edges slightly thicker if I want a more pronounced crust.
I transfer the dough to a pizza pan or parchment-lined baking sheet.
I spread a thin layer of pizza sauce over the dough and add cheese and my preferred toppings.
I bake the pizza for approximately 10–14 minutes, until the crust is golden brown and the cheese is melted and bubbling.
I remove the pizza from the oven and let it rest for a few minutes before slicing.

Servings and Timing

I get enough dough for one approximately 12-inch pizza from this recipe. I usually cut the finished pizza into 6–8 slices.

Prep time: 10 minutes
Resting time: 10–15 minutes
Baking time: 10–14 minutes
Total time: About 30–40 minutes
Yield: 1 pizza crust
Servings: Approximately 2–4

Variations

Thin-Crust Pizza Dough

I roll the dough into a larger, thinner circle and keep the toppings relatively light. I bake it until the edges and bottom become crisp and golden.

Garlic Herb Pizza Dough

I add garlic powder, oregano, basil, or Italian seasoning directly to the flour. I also like brushing the outer crust with garlic-infused olive oil before baking.

Whole Wheat Pizza Dough

I replace about half of the all-purpose flour with whole wheat flour. If the dough feels dry, I add a little additional warm water until it becomes soft and workable.

Parmesan Pizza Crust

I add a few tablespoons of finely grated Parmesan to the dough or sprinkle Parmesan around the outer edge before baking. I like the extra savory flavor and golden finish.

Mini Pizza Dough

I divide the dough into 4–6 smaller portions and shape each one individually. I use these mini crusts when I want everyone to choose their own sauce, cheese, and toppings.

Storage/Reheating

I can prepare this pizza dough in advance and keep it covered in the refrigerator for up to about 2 days. I let refrigerated dough sit at room temperature for about 20–30 minutes before stretching it so it’s easier for me to shape.

For longer storage, I lightly coat the dough with olive oil and freeze it in a freezer-safe bag or airtight container for up to about 3 months. I thaw it overnight in the refrigerator before bringing it closer to room temperature and shaping it.

If I’m storing leftover baked pizza, I refrigerate the slices in an airtight container for up to 3–4 days. I prefer reheating them in a 375°F (190°C) oven for about 5–8 minutes or in a hot skillet until the crust becomes crisp again.

FAQs

Can I make quick pizza dough without letting it rise?

I can use the dough after only a brief rest, but I prefer giving it at least 10–15 minutes. This short resting period allows the dough to relax, making it easier for me to stretch while giving the yeast a little time to start working.

Why is my pizza dough sticky?

A slightly tacky dough is normal. If my dough sticks heavily to my hands or work surface, I gradually add flour, about 1 tablespoon at a time. I avoid adding too much because excess flour can make my crust dry and tough.

Can I use instant yeast instead of active dry yeast?

Yes. I can use instant yeast in this recipe. I usually mix instant yeast directly with the dry ingredients, while I prefer activating active dry yeast in warm water first.

Do I need a pizza stone?

No. I can make this pizza on a regular pizza pan or baking sheet. A preheated pizza stone or steel can give me a crisper bottom crust, but it isn’t necessary for a good homemade pizza.

Can I freeze quick pizza dough?

Yes. After preparing the dough, I lightly coat it with olive oil, place it in a freezer-safe container or bag, and freeze it for up to about 3 months. I thaw it overnight in my refrigerator before using it.

Conclusion

Quick pizza dough is one of my favorite shortcuts when I’m craving homemade pizza but don’t want to wait hours for traditional dough. With a few basic ingredients and a short resting time, I can create a soft, chewy crust with crisp golden edges in around 30–40 minutes. I can keep it thin and crispy, make it thicker and softer, or season the dough with garlic and herbs, giving me an easy base for countless homemade pizza combinations.

Quick Pizza Dough Recipe

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Quick pizza dough makes a crisp-edged, soft, and chewy homemade pizza crust without a long rise. With basic pantry ingredients and a short resting time, it is ready for your favorite sauce, cheese, and toppings in about 30–40 minutes.

Author: Laura
Prep Time: 10 minutes
Cook Time: 10–14 minutes
Total Time: About 30–40 minutes
Yield: 1 12-inch pizza crust, approximately 2–4 servings
Category: Bread
Method: Baking
Cuisine: Italian-American
Diet: Vegan

Instructions

Combine the warm water, sugar, and yeast in a large mixing bowl. If using active dry yeast, let it stand for about 5 minutes, until foamy.
Add the olive oil, flour, salt, and optional garlic powder or Italian seasoning.
Stir until a shaggy dough forms. If the dough is extremely sticky, add additional flour about 1 tablespoon at a time.
Transfer the dough to a lightly floured surface and knead for 4–5 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let it rest in a warm place for 10–15 minutes.
While the dough rests, preheat the oven to 475°F (245°C). If using a pizza stone or steel, place it in the oven while it preheats.
Transfer the rested dough to a lightly floured surface and gently shape it into a ball.
Roll or stretch the dough into approximately a 12-inch pizza crust, leaving the edges slightly thicker if desired.
Transfer the shaped dough to a pizza pan or parchment-lined baking sheet.
Spread a thin layer of pizza sauce over the dough and add cheese and your preferred toppings.
Bake for 10–14 minutes, until the crust is golden brown and the cheese is melted and bubbling.
Remove the pizza from the oven and let it rest for a few minutes before slicing and serving.

Notes

A slightly tacky dough is normal. Add extra flour only 1 tablespoon at a time if the dough is excessively sticky.
For thin-crust pizza, roll the dough into a larger, thinner circle, use relatively light toppings, and bake until the bottom and edges are crisp.
For garlic herb pizza dough, add garlic powder, oregano, basil, or Italian seasoning to the flour and brush the crust with garlic-infused olive oil.
For whole wheat pizza dough, replace about half of the all-purpose flour with whole wheat flour and add a little extra warm water if needed.
For Parmesan pizza crust, add a few tablespoons of finely grated Parmesan to the dough or sprinkle it around the outer crust before baking.
For mini pizzas, divide the dough into 4–6 portions and shape each portion into an individual crust.
Prepared dough can be covered and refrigerated for up to 2 days. Let it sit at room temperature for 20–30 minutes before shaping.
To freeze, lightly coat the dough with olive oil and store it in a freezer-safe bag or airtight container for up to 3 months. Thaw overnight in the refrigerator before using.
Store leftover baked pizza in an airtight container in the refrigerator for 3–4 days.
Reheat leftover pizza at 375°F (190°C) for 5–8 minutes or in a hot skillet until the crust is crisp.

Nutrition

Serving Size: 1/4 pizza crust
Calories: 255 kcal
Sugar: 1.5 g
Sodium: 585 mg
Fat: 7.5 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 0 mg