Pizza night doesn’t have to be complicated. This easy, quick pizza dough recipe proves that homemade pizza can be done in under an hour — no fancy equipment, no overnight rise, and no stress.
I first made this dough on a random Friday night when I didn’t feel like ordering takeout. I had flour, yeast, and olive oil sitting in the pantry, and I figured, “Why not?” An hour later, I was pulling a bubbling, golden pizza from the oven — crisp on the outside, soft in the middle, and better than anything delivered to my door.
Ever since then, it’s been my go-to recipe for fast, homemade pizza. It’s foolproof, flexible, and it actually tastes like it took all day to make.
Why You’ll Love This Dough
This dough is everything you want for an easy pizza night. It’s soft, slightly chewy, and holds up beautifully under all your favorite toppings.
Unlike traditional pizza doughs that need hours to rise, this one uses a little warm water and active yeast to get the perfect rise in less than 30 minutes. That means you can go from craving to eating in under an hour.
And the flavor? Lightly yeasty with that fresh-baked aroma that fills your kitchen the moment it hits the oven. It’s the kind of recipe that makes you feel like you’re running your own pizzeria — without the wait.
Ingredients (2 medium pizzas)
- 2 ¼ cups all-purpose flour (plus more for dusting)
- 1 packet (2 ¼ teaspoons) instant yeast or active dry yeast
- 1 teaspoon sugar
- ¾ teaspoon salt
- ¾ cup warm water (about 110°F / 43°C)
- 1 tablespoon olive oil (plus more for brushing)
Optional: 1 teaspoon garlic powder or Italian herbs for extra flavor
Activate the Yeast
In a small bowl or measuring cup, mix the warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes until it starts to foam.
This step wakes up the yeast and ensures your dough will rise properly. If it doesn’t foam, your yeast may be expired — grab a new packet. It’s a small detail that makes all the difference.
Combine and Knead
In a large mixing bowl, whisk together the flour and salt (and any herbs or seasonings you want to add).
Pour in the activated yeast mixture along with the olive oil. Stir with a wooden spoon until the dough starts to come together.
Once it forms a shaggy ball, transfer it to a lightly floured surface and knead for about 5–7 minutes, until it’s smooth and elastic.
If the dough feels sticky, sprinkle a little flour at a time. If it’s too dry, add a teaspoon of water. You’ll know it’s ready when it bounces back slightly when pressed.
There’s something satisfying about this part — the rhythm of kneading, the smell of yeast, and the promise of fresh pizza.
Let It Rise
Lightly grease a clean bowl with olive oil and place your dough inside, turning it once to coat all sides. Cover the bowl with a damp towel and let it rise for 25–30 minutes in a warm spot.
It should double in size, becoming soft and airy. You’ll know it’s ready when you poke it gently and the indentation slowly springs back.
This short rise gives the dough enough structure without taking all day — perfect for spontaneous pizza nights.
Shape the Dough
Once risen, punch down the dough gently to release the air. Turn it out onto a lightly floured surface and divide it into two equal pieces for medium pizzas, or keep it whole for one large one.
Roll or stretch it into your desired shape — round for traditional pizzas or rectangle for a sheet pan pizza.
Don’t stress if it’s not perfectly shaped. Imperfect edges make it look rustic and homemade, which is part of the charm.
Transfer the shaped dough to a parchment-lined baking sheet or pizza stone.
Add Sauce and Toppings
Now for the fun part — building your pizza. Spread a thin layer of tomato sauce or pesto, leaving a small border for the crust.
Add cheese (mozzarella, parmesan, or your favorite blend) and whatever toppings you’re craving — pepperoni, mushrooms, bell peppers, spinach, or fresh basil.
This dough holds up beautifully under both light and heavy toppings, so go as simple or loaded as you like.
Bake It Golden
Preheat your oven to 475°F (245°C).
Bake the pizza for 12–14 minutes, or until the crust is golden and crisp and the cheese is bubbling. If you’re using a pizza stone, preheat it in the oven beforehand for an even crisper crust.
When it’s done, brush the edges with a little olive oil or melted butter for that glossy, bakery-style finish.
The smell will fill your kitchen — that combination of warm bread, bubbling cheese, and toasted crust that’s impossible to resist.
Slice and Serve
Let the pizza cool for a few minutes before slicing. The crust will be light and airy inside but crisp on the edges — the kind of texture you only get from fresh dough.
Top with fresh herbs, chili flakes, or a drizzle of olive oil if you want to add a finishing touch.
Every bite feels like something you’d get from a wood-fired oven, but you made it right at home.
Why This Recipe Works
This recipe works because it balances speed and flavor. The short rise still gives enough fermentation for a soft, flavorful crust, while the high bake temperature ensures it’s crisp outside and tender inside.
It’s also incredibly forgiving — even if you’re new to bread-making, it comes out perfect every time.
Once you make this, you’ll realize you never need store-bought dough again. It’s quick, fresh, and endlessly customizable.
Tips for Success
- Use warm water, not hot. Too hot and it’ll kill the yeast; too cold and it won’t activate.
- Knead just enough. Smooth and elastic is the goal. Overworking makes it tough.
- Let it rest. Even 20 minutes of rest makes a big difference in flavor and texture.
- Use a pizza stone if you can. It helps achieve that pizzeria-style crispness.
Storage and Freezing
If you’re not using all the dough right away, wrap the extra portion tightly in plastic wrap and refrigerate for up to 3 days.
For longer storage, freeze it for up to 3 months. Just thaw it overnight in the fridge and bring to room temperature before shaping.
You can even parbake the crust for 5 minutes, cool it, and store it for quick pizza nights.
Final Thoughts
This quick pizza dough recipe is proof that homemade pizza doesn’t have to be complicated. In under an hour, you can have a golden, bubbly pizza that tastes fresh, comforting, and better than delivery.
It’s the kind of recipe that makes you fall in love with cooking — simple, hands-on, and rewarding. Once you’ve made your own pizza from scratch, it’s hard to go back.
All you need is flour, water, yeast, and a little bit of time — and you’ve got a slice of happiness straight from your own oven.
Can I Make This Without a Pizza Stone?
Yes! A regular baking sheet works perfectly. For a crispier crust, preheat the pan in the oven for 5 minutes before adding your dough. The bottom will brown beautifully.
Can I Use Instant Yeast Instead of Active Dry Yeast?
Absolutely. You can skip the proofing step if using instant yeast — just mix it directly with the dry ingredients. The rest of the process stays the same.
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Soft, chewy homemade pizza dough ready in under an hour. Quick, easy, and perfect for weeknight pizza nights or last-minute cravings.
