Quick Pizza Dough
An easy homemade pizza dough recipe that's perfect for beginners! Made with simple pantry ingredients and no rise time, this quick dough is ready in about 30 minutes and creates a delicious, crispy, golden pizza crust every time.
Servings: 16 Servings
Calories: 84kcal
Ingredients
- 1 cup Water
- 1 tbsp Active dry yeast
- 1 tbsp Sugar
- 1 tbsp Olive oil
- 2.5 cups All-purpose flour, divided
- 1 tsp Salt
Instructions
- Combine water, yeast, and sugar in a small bowl. Set aside for 5-10 minutes until bubbly.1 cup Water, 1 tbsp Active dry yeast , 1 tbsp Sugar
- In a large bowl, combine 2 cups of flour and salt.2.5 cups All-purpose flour, divided, 1 tsp Salt
- Add the yeast mixture and olive oil. Stir to combine until the dough starts to come together. If your dough is very wet, add the remaining 1/2 cup of flour as needed to form a rough ball. 1 tbsp Olive oil, 2.5 cups All-purpose flour, divided
- Transfer the dough to a floured surface and knead for 5-6 minutes until smooth and slightly sticky to the touch.Add extra flour, 1 tablespoon at a time, if needed while you are kneading.You can also knead the dough in your stand mixer.
- The dough is ready to use now. But I do recommend resting the dough for 10-15 minutes in a lightly greased bowl.Make sure the bowl is covered with plastic wrap or a damp kitchen towel to prevent the dough from drying out.If you have the time, let it proof for up to 1 hour.
- Preheat the oven to 250 C / 482 F. Line your baking tray with parchment paper.
- Divide the dough into 2 halves. Working with one half at a time, roll it into a 10-inch circle. Transfer carefully to the prepared tray.Top with tomato sauce, grated cheese, and your favorite toppings.
- Bake at 250 C / 482 F for 14-15 minutes or until the bottom of the crust is golden brown.
- Let the pizza rest for 5-10 minutes, slice, and serve. Enjoy!
Video
Notes
- The dough comes together very quickly and needs no time to rise. But I do recommend resting the dough for at least 10-15 minutes. This gives the dough time to relax, making it easier to shape.
- If you have the time, proof for an hour. Longer proof time will result in an airier, chewier, and more flavorful pizza crust.
- Don't add more flour than necessary to make a smooth, slightly sticky dough. A soft dough gives a thicker, lighter, crispy crust.
- This recipe makes 2 10-12" pizzas. You can also make one large sheet pan pizza or 5-6 small pizzas.
- I bake my pizzas on a baking tray. But you can also bake them on a hot baking steel, pizza stone, or a cast iron skillet to make a cast-iron pizza.
- For the crispiest crust, preheat your oven properly before baking. A hot oven gives the dough a better oven spring and a beautiful golden color.
Nutrition
Serving: 1Serving | Calories: 84kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 147mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.4IU | Vitamin C: 0.001mg | Calcium: 4mg | Iron: 1mg