There’s something magical about pizza night—but not the frozen kind, and definitely not delivery. I’m talking about homemade pizza night. Dough on the counter. Sauce simmering. Cheese mysteriously disappearing every time someone walks past the cutting board.
This Quick-Rising Pizza Dough is more than just a recipe. It’s the one my mom used to make all the time when I was growing up. I can still see her at the kitchen counter, flour dust on her shirt, rolling out dough like it was no big deal—but somehow it always came out perfect. Golden. Chewy. Crisp.
Now every time I make it, it’s like she’s standing there with me. Maybe that’s why it’s still my favorite dough recipe after all these years. It’s simple, dependable, and honestly? It tastes like home.
Jump to:
Why You’ll Love This Quick Pizza Dough
- Fast: Just one short rise and it’s ready in under an hour.
- Flexible: Strong enough for heavy toppings but tender enough for a classic margherita.
- Foolproof: No stand mixer, no fancy equipment—just simple ingredients and easy steps.
- Family-friendly: Perfect for pizza night traditions, letting kids roll and top their own.
- Better than delivery: Crisp edges, chewy center, and flavor that frozen or takeout can’t touch.
Ingredient Breakdown
Here’s a quick look at what makes this dough work so well:
- Warm water – Activates the yeast. You’ll want it around 105–110°F—warm but not hot.
- Active dry yeast – The quick-rise hero that gives this dough its structure and chew.
- Sugar – Just a touch to feed the yeast and help it bloom.
- Olive oil – Adds flavor and helps the crust crisp in the oven.
- Flour – Bread flour is best for that classic chew, but all-purpose works too.
- Salt – Brings balance and rounds out the flavor.
Hint: Unlike some dough recipes, there’s no need to punch this one down after rising. Just stretch or roll it out, top it, and bake.
Instructions
- Step 1: In a large bowl mix dry ingredients.
- Step 2: Slowly add water followed by oil, combine until dough has formed. Knead the dough until smooth.
- Step 3: Put dough into oiled bowl, cover with a plastic wrap and allow to rise.
- Step 4: Roll out dough to desired size, top and bake.
Step-by-Step Tips for Success
Making homemade pizza dough sounds fancy, but it’s truly simple. Here’s how to nail it every time:
- Bloom the yeast. In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until foamy. This is the yeast’s way of saying, “I’m alive and ready to work!”
- Mix the dough. Add flour, olive oil, and salt. Stir until a shaggy dough forms.
- Knead. On a floured surface, knead for 5–7 minutes until smooth and elastic. (Or use the dough hook on your stand mixer if you prefer.)
- Let it rise. Place in a greased bowl, cover, and let rise for 30–40 minutes, or until doubled.
- Shape it. Roll or stretch into your desired pizza shape—round, rectangle, rustic—it’s all good.
- Top it. Add sauce, cheese, and your favorite toppings.
- Bake. Bake at 475°F on a preheated pizza stone, baking steel, or baking sheet until golden and bubbly (about 12–15 minutes).
Pro Tips:
Want extra flavor? Brush the crust with garlic butter or sprinkle herbs into the dough.
Preheat your oven like your life depends on it. The hotter, the better.
For juicy toppings like fresh tomatoes, par-bake the crust for 5 minutes before adding them.
Variations
This dough is endlessly customizable:
- Classic Margherita: Tomato sauce, fresh mozzarella, basil.
- Loaded Veggie: Roasted peppers, onions, mushrooms, spinach.
- Meat Lover’s: Pepperoni, sausage, ham, bacon.
- White Pizza: Ricotta, mozzarella, garlic, and spinach—no sauce needed.
- Dessert Pizza: Spread with Nutella, top with mini marshmallows, and bake until gooey.
Serving Suggestions
Pizza night is never just about the pizza—it’s the whole vibe. Here are a few ideas:
- Simple dinner: Serve with a green salad and call it good.
- Family-style: Make a double batch of dough and let everyone build their own mini pizzas.
- Party platter: Bake several pizzas with different toppings and cut into squares for sharing.
- Beyond pizza: This dough also works for garlic knots, breadsticks, or even calzones..
Storage
One of the best things about this recipe? It stores beautifully.
Leftover pizza: Wrap tightly and refrigerate for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
Fridge: Store leftover dough in an oiled zip-top bag for up to 3 days. Let it come to room temperature before rolling.
Freezer: Freeze dough balls for up to 3 months. Thaw overnight in the fridge, then bring to room temperature before baking.
FAQ
Bread flour is the top choice because it has more protein (gluten), which gives pizza dough that chewy, pizzeria-style texture. All-purpose flour also works and makes a softer, lighter crust.
Do I need a pizza stone to bake pizza?
A pizza stone helps create a crisp, evenly baked crust by holding heat, but you can also use a baking steel, cast-iron skillet, or a baking sheet. Just preheat whatever you’re using.
Can I make this dough ahead of time?
Yes! Keep it in the fridge for up to 3 days or freeze for later.
Why isn’t my dough rising?
The yeast may have been old or the water too hot (which kills yeast). Always check expiration dates and aim for warm—not boiling—water.
Can I double the recipe?
Absolutely. Just divide the dough into portions before storing or baking.
Why This Recipe Works
Quick rise saves time. One rise in under an hour makes it weeknight-friendly.
Simple ingredients, big flavor. No complicated steps—just classic pizza shop results.
Versatile base. Works for pizzas, breadsticks, knots, and even dessert pies.
Family tradition. A recipe that’s been loved, tested, and passed down—so you know it works.
Final Thoughts
This Quick-Rising Pizza Dough is more than just a recipe—it’s tradition, comfort, and a little bit of magic. It’s the recipe my mom made, the one I make now, and the one I hope my kids will remember someday, too.
Every time I roll it out, I’m reminded that homemade pizza night isn’t about perfection—it’s about togetherness. About saucy hands, gooey cheese, laughter around the table, and the smell of golden crust baking in the oven.
So next time you’re tempted to grab delivery, try this instead. I think you’ll find that making your own dough is easier, tastier, and far more rewarding.
Homemade pizza night: it just doesn’t get better.
Quick-Rising Pizza Dough (with Baking Options)
Ingredients
Method
- Mix the dry ingredients:In a large bowl, combine the yeast, 2 cups of flour, sugar, and salt.
- Add liquids:Slowly pour in the hot water, then stir in the olive oil. Mix until a ragged dough begins to form.
- Form and knead the dough:Gradually add up to ¼ cup more flour as needed until the dough comes together.Turn it out onto a lightly floured surface and knead vigorously for 6–8 minutes, until smooth and elastic.
- First rise:Place the dough in a lightly oiled bowl, turn it to coat, and cover with plastic wrap and a clean towel.Let it rise in a warm place for 25–30 minutes or until puffy.Do not punch the dough down afterward.
- Shape the crust:Stretch or roll dough into a 13–14 inch circle, about ⅛ inch thick. Transfer to a prepared pizza pan, baking sheet, or parchment-lined peel (if using a stone or steel).
- Preheat the oven to 475–500°F.
- Add sauce, cheese, and toppings directly to the raw dough.
- Bake on the middle rack for 12–15 minutes, or until:Cheese is melted and bubblingCrust is golden and cooked through (check the bottom for doneness)
- Best for: Thin layers of sauce/toppings, preheated pans, or using a pizza stone/steel.
- Preheat the oven to 450°F.
- Lightly brush dough with olive oil and poke a few holes with a fork to prevent bubbles.
- Bake without toppings for 5–7 minutes, until just set and barely puffed.
- Remove from the oven, add toppings, and bake for an additional 8–12 minutes, until the cheese is bubbly and the crust is golden.
- Best for: Extra saucy, cheesy, or juicy-topped pizzas (like mushrooms, fresh tomatoes, etc.).
- For crispier edges, sprinkle a little cornmeal on the pan before placing the dough.
- Dough can be made ahead—wrap well and refrigerate for up to 24 hours before shaping.
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