Our quick pizza dough recipe comes together fast giving you the perfect pizza crust in just minutes! The result is a soft, fluffy crust that brings back nostalgic flavors and textures.
When I created this recipe, my goal was a pizza that could be made quickly and baked right away. The result is a soft, fluffy crust that brings back nostalgic flavors and textures. It’s always devoured in minutes at our house, and we think you’ll love it just as much!
If you love that 3 in a row rectangle pizza (Ellio’s pizza) we grew up on.. you’re going to LOVE this recipe.
Due to anaphylactic allergies to milk we do use dairy free cheese which explains why it’s not a slice loaded with cheese. For dairy free and vegan pizza we recommend using Follow Your Heart Shredded Mozzarella along with Follow Your Heart Grated Parmesan Cheese.
Quick Pizza Dough Ingredients
- Yeast: Use active dry yeast, make sure to let it get foamy too!
- Water: Don’t go too hot or too cold, around 110°F.
- Sugar: A little sugar helps feed the yeast to activate it.
- Flour: We use a mixture of 00 and bread flour. You can also use all-purpose flour in place of the bread flour.
- Olive Oil: Don’t have olive oil? You could also use avocado oil.
- Salt: We use regular table salt for this, to add flavor to the dough.
- Granulated Garlic: We think it really gives the dough good flavor, but you can leave it out.
How to make Quick Pizza Dough
- In a small bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5-10 minutes until the mixture becomes foamy.
- In a large mixing bowl, combine the 00 flour, bread (or all-purpose) flour, olive oil, salt, and granulated garlic. Pour in the yeast mixture and stir until the dough starts coming together.
- If the dough feels too sticky, add more flour a little at a time until it becomes manageable.
- Once the dough is smooth, place it on a sheet of parchment paper on a baking sheet. Press it out to the edges, forming either one large pizza or two smaller ones.
- Add your desired toppings and bake in the preheated oven at 450°F.
- For two smaller pizzas: Bake for 8-10 minutes.
- For one large pizza: Bake for 10-14 minutes. Bake until the crust is golden brown and the cheese is melted.
Recipe Tips and Notes
- Flour Substitution: If you don’t have 00 flour, using only all-purpose or bread flour will still yield great results.
- Crispier Crust: If you prefer a crispier crust, bake the pizza on a preheated pizza stone or pizza steel. You can also bake at 550 degrees F. You’ll need to reduce the time as well when using a stone and higher heat.
- Refrigerating dough: If you can’t bake it right away you can refrigerate for up to 5 days.
- Freezing Dough: You can freeze the dough after it’s been mixed. When ready to use, let it thaw in the refrigerator overnight and then set out for 2 hours at room temperature. Use it within 6 months for best results.
- Toppings: You can use your preferred toppings. We go simple by making a plain slice using crushed tomatoes with basil and then adding in a bit of oregano, granulated garlic, salt and pepper. Don’t cook the sauce, it will cook as you bake the pizza.
Quick Pizza Dough Recipe
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Print Pin Recipe 🖤 SaveIngredients
- 2 1/4 teaspoons yeast
- 1 cup water warm 110 degrees F
- 1 teaspoon sugar
- 1 cup 00 flour
- 2 cups bread flour or all-purpose, add more if needed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon granulated garlic
Instructions
- Preheat the oven to 450 degrees F.
- Dissolve the yeast in the water and sugar and let it sit until the yeast is foamy, about 5 minutes.
- Add in the flour, oil, salt, and granulated garlic.
- Mix until the dough comes together, add more flour if it’s too sticky.
- Press the dough edge to edge onto parchment paper on a baking sheet.
- Top with your desired toppings, and bake in the oven for 8-10 minutes using to make two pizzas or 10-14 minutes for 1 large pizza.
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Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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