Description

No more waiting for hours—this quick-rise pizza dough lets you enjoy homemade pizza any night of the week! Made with simple pantry ingredients, it’s soft, chewy, and bakes up beautifully crispy. Whether you’re making a classic Margherita or piling on the toppings, this fail-proof dough will be your new favorite! 🍅🧀

Ingredients

✔️ 4 to 4 ½ cups all-purpose, bread, or pizza flour
✔️ 1 tbsp sugar
✔️ 2 tsp salt
✔️ 2 ¼ tsp Quick Rise Instant yeast
✔️ 1 ½ cups warm water (105°F-110°F)
✔️ 3 tbsp olive oil

Instructions

1️⃣ Preheat oven to 450°F (if baking immediately).
2️⃣ Mix dry ingredients: In a bowl, whisk together flour, sugar, salt, and yeast.
3️⃣ Add wet ingredients: Pour in warm water & olive oil, then mix until a soft, slightly sticky dough forms.
4️⃣ Knead: On a floured surface, knead for 5 minutes until smooth. (Or use a stand mixer with a dough hook.)
5️⃣ Let it rise: Place dough in a greased bowl and let it rest for 10-15 minutes (if using Quick Rise yeast) or 60-90 minutes (if using standard yeast).
6️⃣ Divide & Shape: Split into two dough balls and roll each into a 10-12” circle or press into a greased pan.
7️⃣ Add toppings: Spread pizza sauce, sprinkle cheese, and load up your favorite toppings! 🍄🍕
8️⃣ Bake: Cook for 12-15 minutes (for a thinner crust) or 20-22 minutes (for a thicker crust) until golden & bubbly!

Notes

✔️ Coat dough in olive oil, wrap in plastic wrap, and place in a zip-top bag.
✔️ Freeze for up to 3 months.
✔️ Thaw overnight in the fridge, then let sit at room temp for 20-30 minutes before rolling out.

🍽 Pro Tips:

✔️ Add garlic & onion powder for extra flavor! 🧄
✔️ Use bread flour for a chewy crust or all-purpose for a crispier crust.
✔️ Cooking in an outdoor pizza oven? Add extra flour for a better bake!
✔️ For better flavor, let the dough ferment in the fridge for up to 24 hours.

Prep Time: 20

Nutrition

Serving Size: 2 pizzas (each about 10-12 inches)
Calories: 52
Fat: 1g
Carbohydrates: 9g
Protein: 1g