Are you ready for a fast and easy pizza dough recipe? Before this recipe, I truly dreaded waiting for dough to rise after a full day’s work of mommy duties. Seriously, as a busy mom of three I rarely have time to wait for dough to rise, but with this easy peasy pizza dough I can have a homemade pizza dough ready for toppings in about 10 minutes. I promise this 10 minute pizza dough recipe is about to make your life a little easier, so let’s get cooking!
First, In a in a mixing bowl dissolve one .25oz packet of rapid rise yeast and honey in 120-130 F heated water. Let the mixture stand until creamy, about 5-6 minutes.
I used my KitchenAid Mixer (affiliate link), but you can also do this step by hand. If you are using a mixer attach the dough hook and slowly mix in 3 cups of bread flour, salt, and 3 TBSP of olive oil and mix until you have pizza dough. You may need to add up to 1/2 cup more of flour. Let the dough rest for 5 minutes. The dough may be a little sticky, if so just add a little flour to your hands and place the dough on a floured working surface.
Dust the dough with flour and knead a few times to smooth out the dough. Dust your rolling pin and roll your dough into any size and shape. My family prefers a thin and crispy crust, so I am able to get approximately four 10 inch pizzas out of this recipe.Print
10 Minute Pizza Dough
- .25 oz envelope of highly active yeast
- 2 TBSP honey
- 1 1/4 cup water heated to 120-130 degree F
- 3 cups of bread flour + additional flour (for the working surface and for dusting)
- 3/4 tsp kosher salt
- 3 TBSP extra virgin olive oil
- First, in a in a mixing bowl dissolve one .25oz packet of rapid rise yeast and honey in 120-130 F warm water.
- Let the mixture stand until creamy, about 5-6 minutes.
- I used my kitchen aid mixer, but you can also do this step by hand. If you are using a mixer attach the dough hook and slowly mix in 3 cups of bread flour, salt, and 3 TBSP of olive oil and mix until you have pizza dough. You may need to add up to 1/2 cup more of flour.
- Let the dough rest for 5 minutes.
- The dough may be a little sticky, if so just add a little flour to your hands and place the dough on a floured working surface.
- Dust the dough with flour and knead a few times to smooth out the dough.
- Dust your rolling pin and roll your dough into any size and shape.
- *please note – before placing sauce and toppings on the pizza dough, pre-bake rolled pizza dough on foil for approximately 5 minutes @ 425 degree F or on a hot grill to stabilize the crust. Cooking times may vary between gas and electric ovens and the thickness of your desired dough.
My family prefers a thin and crispy crust, so I am able to get approximately four 10 inch pizzas out of this recipe. When cooking this pizza in the oven I cook the pre-baked pizza on foil for 15-20. Then remove the foil and cook the pizza directly on the oven rack for another 5 minutes for a crispy crust.
So there you have it, fast and easy pizza dough ready for your favorite toppings! Don’t forget to stop back Thursday because I will be sharing my family’s favorite homemade pizza sauce!
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Kelli Philpot says
This looks really simple! We make a pizza every Friday night for family movie night; I’ll have to give this recipe a try next time. Thanks!
Thanks, Kelli! I hope you enjoy the recipe :) If you get a chance to try it, please let us know your thoughts!
Becca from It's Yummi! says
LOVE quick & easy recipes like this! Pizza party, anyone? ;)
Pizza is a weekly tradition at our house, so I am glad to have this recipe to lean on ;) Thank you so much for stopping by!
How long do you bake it once the toppings are added? Or is it fully baked in the 5min? Thanks!
Hi Monica, I bake mine for about 15-20 minutes longer and remove the foil off the bottom the last 5 minutes for a crispy crust! Cooking time may vary from gas to electric. If you try this recipe I would love to know your thoughts! Thank you so much for stopping by.
Thanks! I baked it on my stoneware pan, for about 20min more. Crust was quite crispy around the edges, quite soft in the middle, but done. I also used whole wheat bread flour, which might affect things a little.
We only used half the dough today, so the rest is waiting in the fridge for another day. I’ll try it on just foil next time and see how that goes! :)
You might want to try cooking the pizza dough at 450 next time to see if that makes a difference. I have never used a stoneware pan or tried this recipe with whole wheat bread flour, but increasing the temperature might help with the consistency of the crust.
Valerie | From Valerie's Kitchen says
Is it the rapid rise yeast that does the trick? My method is very close to this but I always do the rise. I will have to give it a try!
I have tried this recipe with active yeast, but lately I have been using rapid rise when doing this recipe and I am getting better reviews from the family. And I see the difference as well! Thanks for stopping in Valerie, it is always good to see you!