Quick Rise Pizza Dough

Three raw pizza dough balls resting on a wooden board dusted with flour, with a soft white towel in the background on a marble countertop. — Homemade pizza dough rising beautifully—soft, floured, and ready for shaping.

Quick Rise Pizza Dough is the ultimate solution for every pizza night. Whether you’re new to homemade dough or a seasoned pro looking for a reliable base, this recipe delivers soft, chewy crust with just the right amount of crispness—every time. Best of all? You only need a few pantry staples and an hour from start to pizza perfection.

What makes this recipe shine is its simplicity. With one bowl, minimal kneading, and no fancy equipment, you’ll have a supple, stretchy dough that rises beautifully and bakes up golden. Perfect for any kind of pizza—thin, thick, round, or rustic.

Interestingly, pizza dough as we know it originated in Naples, Italy, where flour, water, yeast, and salt were first transformed into something magical: Neapolitan pizza. Our quick version keeps that traditional spirit alive—just with less waiting.

So, the next time pizza cravings hit, skip the store-bought crust and whip up this Quick Rise Pizza Dough. You’ll taste the homemade difference in every bite.

Recipe Yield: 1 large 12–14” pizza or 2 thin crusts

INGREDIENTS

1 cup warm water (110°F)
2 ¼ tsp active dry yeast (1 packet)
1 tsp granulated sugar
2 ½ cups all-purpose flour
1 tsp fine sea salt
1 tbsp olive oil (plus more for greasing)

INSTRUCTIONS

1. Activate the yeast:
In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5–7 minutes, or until it becomes foamy on top. This step is key for a fluffy, chewy dough.

2. Mix the dough:
Add flour, salt, and olive oil to the bowl. Stir with a wooden spoon or dough hook until a shaggy dough forms. If it feels too sticky, add 1–2 tbsp more flour; if dry, add 1 tsp water at a time.

3. Knead the dough:
Turn dough out onto a lightly floured surface. Knead for 6–8 minutes until the dough becomes smooth and elastic. It should bounce back slightly when poked.

4. First rise:
Form dough into a ball. Lightly oil a clean bowl, place the dough inside, and cover with a clean towel. Let rise in a warm spot for 1 hour or until doubled in size.

5. Shape and use:
Punch down the risen dough and transfer it to a floured surface. Shape into your desired pizza round or rectangle. Let rest for 10 minutes before adding toppings. Bake at 475°F for 10–12 minutes or until golden and crispy.

Helpful Tips to Perfect This Recipe

Proof the Yeast Properly: Make sure your water is warm (not hot) to activate the yeast—too cold and it won’t rise, too hot and it dies.
Don’t Skip the Rest After Shaping: A short 10-minute rest relaxes the gluten, making the dough easier to stretch and preventing shrinkage in the oven.
Bake on a Preheated Surface: If you have a pizza stone or steel, preheat it in the oven. It helps create that crispy bottom crust, just like your favorite pizzeria.

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