Quick Pizza Dough

Name: Quick Pizza Dough (No-Rise, 10-Minute)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 14 oz 00 pasta flour; 1 tsp kosher salt; ½ tsp white sugar; 1 packet active-dry yeast (2 1/4 tsp); 1 cup lukewarm water; 2 tbsp olive oil; Corn meal

This quick pizza dough delivers a soft, chewy base in just 10 minutes without any proofing or rising time. Made with 00 pasta flour and active-dry yeast, it's designed for cooks who want fresh homemade pizza on demand.

🌍Italian 🥗Vegetarian 🏷️Pizza dough 🏷️Bread 🏷️Yeast

Total

25 min

Servings

2

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

14 oz 00 pasta flour
1 tsp kosher salt
½ tsp white sugar
1 packet active-dry yeast (2 1/4 tsp)
1 cup lukewarm water
2 tbsp olive oil
Corn meal

7 Ingredients

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Instructions

1
If you plan on cooking your pizza straight away, either preheat the oven to 450°F or fire up the pizza oven.
2
Whisk together the flour, yeast, salt, and sugar in a large bowl.
3
Add water and oil, and mix until a rough dough forms.
4
Flour a work surface. Tip the dough on the surface and knead until the dough is smooth.
5
Leave the dough to rest for at least five minutes. If you want a lighter pizza crust, you can leave the dough to rise for an extra 30 minutes.
6
Using a bench scraper or a large knife divide the dough into two equally-sized balls.
7
Flatten the dough balls out into 12-inch disks using a rolling pin.
8
Grab a sheet of parchment paper and sprinkle some of the cornmeal on top.
9
Place the pizza dough disc on the paper and brush the top with olive oil.
10
Add your toppings and let the pizza sit for about 10 minutes.
11
Place the pizza in the oven (or pizza oven) and cook for 10-15 minutes.
12
Once the pizza is ready, remove it from the oven and let rest for a few minutes before cutting and serving.

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Tips & Notes

Pro tips

Ensure water is lukewarm (105–110°F); if it's too hot, it kills the yeast and prevents rising.
Mix ingredients just until a shaggy dough forms, then knead briefly (1–2 minutes) until smooth; overworking develops excess gluten and toughens the crust.
Use corn meal on your work surface and pizza peel to prevent sticking and add a rustic texture to the crust bottom.
Stretch dough gently from the center outward; if it springs back, let it rest 2–3 minutes and stretch again.

Substitutions

All-purpose flour → 00 flour (yields slightly chewier, less tender crumb)
Active-dry yeast → Instant yeast, ¾ tsp (ferments slightly faster; reduce water by 1 tbsp)
Kosher salt → Table salt, ¾ tsp (table salt is denser; use less to avoid over-salting)

Storage & make-ahead

Store dough in an airtight container in the refrigerator for up to 24 hours, or freeze for up to 3 months; thaw overnight in the fridge before use.

Common Questions

Can I make this dough ahead of time?

Yes. The dough can be prepared and refrigerated for up to 24 hours; allow it to come to room temperature before stretching and topping.

Why use 00 flour instead of all-purpose?

00 flour is milled finer, producing a softer, more tender crumb typical of Italian pizza. All-purpose flour works but yields a slightly chewier texture.