This easy pizza dough recipe is weeknight-friendly and ready to bake in just fifteen minutes. The perfect quick pizza dough for busy evenings. Vegan, vegetarian.
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Ahhhhhhh, PIZZA.
I loooooove homemade pizza – if you follow me on Instagram, you know I’ve been teasing some serious pizza things lately (OMG SUSPENSE) – but on busy weeknights, making from-scratch dough and letting it riiiiiiise and then letting it rise agaaaaaiiiiin is literally the last thing I want to be doing.
I want PIZZA. And I want it NOW.
Enter this quick pizza dough.
This recipe is actually from way on back in the archives – like, LAAS YEAR ONE – which means 1) it needed some new photos. DESPERATELY and 2) this easy pizza dough recipe needed its fifteen minutes of fame with everyone who’s joined our little internet food tribe in the last, ohhhhhh, five years or so (hi there!)
There’s really not a whole lot else to say about this recipe. It’s fast! It’s easy! It tastes good! You’ll have a hot (homemade!) pizza in less time than it would take to wait for a delivery guy!
Aaaaaaand BOOM goes the dynamite.
How to make this quick and easy pizza dough (video!)
Fifteen Minute Pizza Dough
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 1 pizza 1x
Description
Easy, delicious pizza dough – ready to bake in 15 minutes.
Ingredients
- 2 tsp active dry yeast
- 1 tsp. sugar
- 1 cup hot water (about 110–120 degrees)
- 3 Tbsp. extra virgin olive oil
- 1 tsp. kosher salt
- 2.5 cups all purpose flour, plus extra for dusting
Instructions
- Mix yeast, sugar, and hot water in a large bowl. Let stand 2-3 minutes until yeast begins to foam.
- Add olive oil and salt to yeast mixture.
- Stir in 2 cups of the flour (you can use your hands for this OR you can use a sturdy spoon or spatula to bring the dough together).
- Take a look at your dough. If it is still too wet, add remaining flour 1/8 cup at a time and knead between each addition. The dough should pull itself into a ball as you stir but should still be slightly sticky to the touch. If the dough is too dry, add a splash of water or olive oil and stir or knead to work the liquid into the dough.
- Cover dough with a tea towel and let it rest for at least 10 minutes. (If you have more time, let it rest for up to an hour to develop more flavor).
- Turn dough onto a floured surface, dust the top with a sprinkle of flour, and roll or shape normally. Top with your favorite sauce, cheese, and toppings. Bake pizza on a hot pizza stone or inverted sheet pan at 500 degrees (or as hot as your oven will go) for 10-20 minutes until crust has lightly browned.
Notes
Use this dough with your favorite pizza toppings! I like Corn and Cilantro Pizza, Mushroom Flatbread, Breakfast Pizza, or this Italian Sausage and Arugula Pizza.
Add dried herbs, fresh ground pepper, or your favorite cheese to this pizza dough to give it an extra flavor boost.
For a darker, glossier crust, brush the outer edges of the pizza with olive oil or melted butter before baking.
To remove sticky dough from a mixing bowl, run your hand under cold water and then run your wet hand around the edges of the dough as you flip the bowl towards your floured surface. The dough will release easily and in one piece.
Because this dough comes together so quickly, it won’t have the same depth of flavor as dough that’s been through traditional rises. Don’t be alarmed if it doesn’t taste quite the same as an all-day pizza dough recipe (it’s still a tasty back-pocket recipe for busy weeknights!)
Bake on a pizza stone or inverted sheet pan at a high temperature for a crispy-on-the-outside, chewy-on-the-inside crust.
Substitute 1 cup of wheat flour for 1 cup of all purpose flour if you like. You could also use bread flour in place of the all purpose flour for a lighter crumb.
Adapted from AllRecipes.com
Nutrition
- Calories: 384
Love this recipe, it’s simple, fast and delicious. I use canned whole tomatoes, chopped, on my pizzas and this dough held up great. I never buy store bought dough anymore. This is a keeper.
Just made a pizza using your dough, Loved it. So light. Will be trying it soon to use as a base for a fruit tart/pizza as I think this could be a little different to making with the usual pastry.
I find if you grease the mixing bowl then the dough is very easy to remove. Also grease the board where you shape the base helps with the transfer to baking sheet.
Thank you.
This has become our go to recipe for pizza dough! Out of personal convenience we began using 1/4 oz packets of active dry yeast. It’s a bit more yeast than the recipe calls for, but it works perfectly! The dough is incredibly light and airy on the inside and slightly crispy on the outside. Delicious every time!
★★★★★
Loved the short sturdy spatula you used. Looking to purchase one just like…where did you get yours?
Excellent, excellent….the pizza dough turned out perfect… the prepared pizza was easily a perfect substitute for the market bought pizza…tge preparation process was non-existant messy and with easily available ingredients. Thank you so much. 🙏
★★★★★
How do I move the pizza dough covered with toppings to a heated pizza stone? Mine totally fell apart.
I don’t preheat my pizza stone as it would be impossible to move pizza to hot stone without pizza falling apart. I just ad 2-3 extra minutes and it works out perfect
★★★★★
I love this recipe,easy,fast and Delicious!Thank you.
this dough is so easy and delicious !
I have one complaint about the hard to read text when i printed out the recipe. I thought it was my printer, but the second print was just as hard to read.
★★★★★
Knew it couldn’t be my printer. What I did copied and pasted to microsoft office and did it from there. Most times I don’t want pictures and all that other stuff so this is what I do.