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

Quick-Rising Pizza Dough (with Baking Options)

This quick-rising pizza dough comes together in just 30 minutes, delivering a soft, chewy, and flavorful crust perfect for homemade pizzas any night of the week.
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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

  • Yeast Activation: Use warm water (around 100-110°F) to activate the yeast quickly. Water that’s too hot can kill the yeast, while too cold will slow the rise.
  • Flour Choice: Bread flour gives a chewier, more elastic crust, but all-purpose flour works well for a softer texture.
  • Rising Environment: For best results, let the dough rise in a warm, draft-free spot. A slightly warm oven (turned off with the light on) works perfectly.
  • Kneading Tips: Knead the dough just until smooth and elastic to develop gluten without overworking.