I love this from-scratch pizza dough because it’s so refreshingly simple yet flexible. With warm water, yeast, olive oil, and flour, it creates a perfectly balanced flavor and texture. Every bite celebrates a crisp, yet tender crust that lets me bring my culinary vibe to life with endless topping possibilities.

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Hey guys, I’m excited to share my recipe for Quick Pizza Dough thats ready to cook in just 10 minutes. This from-scratch dough gives you a crust that is perfectly balanced between crispy thin and thick homestyle making it a great base for your homemade pizza.

I use 1 cup warm water (about 110°F to 115°F), 2 teaspoons sugar, 2 1/4 teaspoons active dry yeast, 2 tablespoons olive oil, 3 cups all-purpose flour (plus a bit extra for dusting) and 1 teaspoon salt. The combination of these simple ingredients not only creates a delicious flavor but also provides a decent nutritional profile with a good amount of carbs and a touch of healthy fats.

I love how this recipe reminds me of the classic styles of making pizza in a cast iron skillet and that homemade pizza vibe with ricotta cheese or even a pepperoni topping. Enjoy making this recipe as much as i do!

Why I Like this Recipe

I like this recipe because it’s super simple and quick to whip up, making it perfect for my busy days. I love that I get to make from-scratch pizza dough that tastes really fresh and homemade. I enjoy how flexible the recipe is – it works well whether I want a thin, crispy crust or a thicker, chewier one. It also feels rewarding to mix basic ingredients into something delicious that my family and friends genuinely enjoy.

This homemade pizza dough is really cool because you can have it ready in just 10 minutes before it even starts to rise. It makes a crust thats the perfect mix of crispy on the outside and soft on the inside, kinda like the best of both worlds. I love how using simple tips and tricks makes the whole process easier and lets you adjust things to match your taste. Overall, it feels like you’re making something from scratch that still turns out awesome every time.

Ingredients

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Warm water activates yeast and helps dissolv ingredients, easing proper fermentation for tender dough.
Sugar feeds yeast and adds a subtle sweetness that balances out the savory flavors.
Active dry yeast acts as the leavening agent that makes the dough rise and become soft.
Olive oil enhances flavor and moisture, making the dough richer and way more pliable.
All-purpose flour forms structure with abundant carbohydrates, providing energy and a classic pizza taste.
Salt balances the flavors and strengthens the gluten network, without overpowering the dough.

Ingredient Quantities

1 cup warm water (about 110°F to 115°F)

2 teaspoons sugar

2 1/4 teaspoons active dry yeast (1 packet)

2 tablespoons olive oil

3 cups all-purpose flour (plus a bit extra for dusting)

1 teaspoon salt

How to Make this

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1. Warm 1 cup of water to about 110°F to 115°F. Stir in 2 teaspoons of sugar and sprinkle 2 1/4 teaspoons of active dry yeast over the top. Let it sit for about 5 minutes until it gets frothy.

2. In a large bowl, mix together 3 cups of all-purpose flour and 1 teaspoon of salt.

3. Pour the frothy yeast mixture and 2 tablespoons of olive oil into the flour mixture. Stir it all together until a rough dough forms.

4. Transfer the dough onto a lightly floured surface. Knead it for about 5 to 7 minutes until it becomes smooth and elastic. If the dough feels too sticky, add a little more flour as you knead.

5. Shape the dough into a ball. You can let it rest for 5 minutes under a damp towel if you have time, or go straight to shaping if you are in a hurry.

6. Preheat your oven to 475°F if you are planning to bake it on a pizza stone or pan.

7. Roll or stretch the dough out to your desired thickness. Make sure it’s evenly spread before adding your toppings.

8. Once topped, bake in the preheated oven for about 10 to 12 minutes, until the crust is golden and crispy. Enjoy your quick homemade pizza!

Equipment Needed

1. 1 measuring cup to measure the water
2. 1 kitchen thermometer to check that the water is around 110°F to 115°F
3. 3 measuring spoons, for the sugar, salt, and yeast
4. 1 small bowl to dissolve the yeast and sugar in water
5. 1 large mixing bowl for the flour and salt
6. 1 spatula or wooden spoon for stirring the mixtures
7. A clean, lightly floured countertop or board for kneading the dough
8. A rolling pin or your hands for shaping the dough
9. A damp towel to cover the dough for resting
10. An oven for baking the pizza and a pizza stone or baking pan
11. A pizza cutter or knife for slicing the pizza after baking

FAQ

Q: Can I use cold water instead of warm water?

A: I wouldn't really recommend using cold water because the yeast needs warm water to get active. Using cold water might slow down the dough rising a lot.

Q: How long should I let the dough rise?

A: Let your dough rise for about 1 hour in a warm spot till it doubles in size. Sometimes if it's a bit chilly, it might take a little longer.

Q: Can I swap out all-purpose flour for whole wheat flour?

A: Yes, you can, but you'll probably have to adjust the water a bit since whole wheat flour acts different than all-purpose. It might also need a longer rest.

Q: What if my dough doesnt double in size?

A: If your dough isnt doubling, it could be that your yeast is expired or your room temperature is too cold. Try to find a warmer spot or use fresh yeast next time.

Q: Can I make the dough ahead of time?

A: Sure thing! The dough can be stored in the fridge up to 24 hours. Just let it come back to room temperature before using so it rises properly.

Quick Pizza Dough Recipe Substitutions and Variations

For 1 cup warm water, you can try warm milk instead if you dont mind a slightly richer flavor
Instead of 2 teaspoons sugar, you could use an equal amount of honey which might give a subtle twist
If you dont have olive oil, melted butter or even canola oil can be used in the same 2 tablespoon measure
Where you’d use 3 cups all-purpose flour, you can swap in bread flour or whole wheat flour but expect a bit denser dough with whole wheat
For the active dry yeast, instant yeast (often just called rapid-rise yeast) can be used instead, reduce the amount slightly and mix it with the dry ingredients

Pro Tips

1. Make sure the water is really warm but not too hot, cuz if it’s above 115°F it could kill your yeast and then your dough won’t rise right.
2. When kneading, keep adding a little extra flour only if needed. Too much flour can make the dough heavy and not as light.
3. Let the dough rest under a damp towel for at least 5 minutes to help relax the gluten. If you got the time, letting it rest a bit longer can make it even easier to shape.