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A perfectly fluffy ball of quick rising pizza dough in a rising bowl.
Summer Dempsey

Quick-Rising Pizza Dough

This 30-Minute Quick Rise Pizza Dough is soft, chewy, and ready fast—no long ferment or overnight rest required. Made with simple pantry ingredients, it rises in under 30 minutes and bakes up with a golden, tender crust that’s perfect for weeknight pizzas, flatbreads, or last-minute cravings.
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Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 52 minutes
Servings: 2 13–14" pizza crust
Course: Main Course
Cuisine: Italian
Calories: 159

Ingredients
  

  • ¾ cup warm water
  • 1 packet quick-rise yeast (or scant 1 tbs of yeast)
  • 1 teaspoon sugar
  • 2 tablespoon olive oil
  • 2 cups all-purpose flour (bread flour works best)
  • ½ teaspoon salt

Equipment

  • Large Mixing Bowl
  • Stand Mixer

Method
 

  1. Take the warm water(about 125°F) add yeast and sugar, set aside for 5 minutes so the yeast can bloom.
  2. In a large bowl, combine the flour and salt.
  3. Mix the olive oil in with the water/yeast mixture, add the liquid mixture to dry ingredients. Mix until a ragged dough begins to form.
  4. Form and knead the dough:
    Turn it out onto a lightly floured surface and knead vigorously for 6–8 minutes, until smooth and elastic.
  5. 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.
  6. 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).
Baking:
  1. Preheat the oven to 475–500°F.
  2. Add sauce, cheese, and toppings directly to the raw dough.
  3. Bake on the middle rack for 12–15 minutes, or until:
    Cheese is melted and bubbling
    Crust is golden and cooked through (check the bottom for doneness)
  4. Best for: Thin layers of sauce/toppings, preheated pans, or using a pizza stone/steel.

Notes

  • Water temperature matters: Aim for warm water around 120–125°F. Too hot can kill the yeast; too cool will slow the rise.
  • Yeast options: Quick-rise (instant) yeast works best, but active dry yeast can be used—just be sure it blooms and gets foamy before mixing.
  • Flour choice: All-purpose flour works great, but bread flour will give you a slightly chewier, more pizza-shop-style crust.
  • Dough texture: The dough should feel soft, smooth, and slightly tacky—not sticky. Add flour a tablespoon at a time if needed.
  • Rising tip: Let the dough rise in a warm, draft-free spot. A turned-off oven with the light on works beautifully.