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Fast Pizza Dough

Fast Pizza Dough

This fast pizza dough recipe creates a delicious homemade pizza crust in under an hour, with just 30 minutes of rising time. It's perfect for busy weeknights and spontaneous pizza cravings, using instant yeast and optimal rising conditions for quick results. The dough is versatile enough for various toppings and cooking methods.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 1 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2-2 ⅓ cups all-purpose flour OR bread flour (divided, 250-295g)
  • 1 packet instant yeast (2 ¼ teaspoon)
  • 1 ½ teaspoons sugar
  • ¾ teaspoon salt
  • ⅛-¼ teaspoon garlic powder and/or dried basil leaves (optional)
  • 2 Tablespoons olive oil + additional for brushing
  • ¾ cup warm water (175ml)

Equipment

  • large mixing bowl
  • wooden spoon
  • pastry brush
  • pizza pan
  • rolling pin (optional)

Method
 

Instructions
  1. Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large bowl. If desired, add garlic powder and dried basil at this point as well.
  2. Add olive oil and warm water and use a wooden spoon to stir well very well.
  3. Gradually add another 1 cup (125g) of flour. Add any additional flour as needed, stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl.
  4. Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
  5. Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil.
  6. Cover the bowl tightly with plastic wrap and place it in a warm place. Allow dough to rise for 30 minutes or until doubled in size. Preheat oven to 425°F (215°C).
  7. Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times).
  8. Use either your hands or a rolling pin to work the dough into 12" circle.
  9. Transfer dough to a parchment paper lined pizza pan and either pinch the edges or fold them over to form a crust.
  10. Drizzle additional olive oil (about a Tablespoon) over the top of the pizza and use your pastry brush to brush the entire surface of the pizza (including the crust) with olive oil.
  11. Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
  12. Add desired toppings and bake in a 425°F (215°C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

Notes

For best results, use warm water (110°F/43°C) to activate yeast properly. The dough freezes well after the first rise - wrap tightly and freeze for up to 3 months. Place dough in a warm spot (75-85°F) for optimal rising. Bread flour creates a chewier crust while all-purpose flour makes a more tender crust.