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Quick-Rise Pizza Dough

Need pizza dough fast, but still want great flavor and texture? This Quick-Rise Pizza Dough recipe is designed for busy cooks who want an artisan-quality crust without waiting all day.
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Prep Time 1 hour 30 minutes
Cook Time 8 minutes
Course Main Course
Cuisine American, Italian
Servings 4 people
Calories 675 kcal

Equipment

  • Digital kitchen scale – For precise ingredient measurement
  • Instant-read thermometer – To monitor dough temperature
  • Baking steel or stone – Essential for crisp bottom and fast bake
  • Warm proofing setup – Choose one:Oven with light onBowl over warm waterInstant Pot on “Yogurt” setting
  • Mixing bowl
  • Bench scraper – Helpful for dividing and handling dough
  • Pizza peel or baking sheet – For transferring to oven
  • Oven broiler (optional) – To enhance top browning

Ingredients
  

  • Bread flour
  • Water (75–80°F)
  • Fine sea salt
  • Instant yeast
  • Olive oil
  • Sugar (optional)
  • Diastatic malt (optional)

Instructions
 

  • Mix and Hydrate
    In a large bowl, combine flour, yeast, salt, sugar, and diastatic malt (if using).
    Add water (75–80°F). Mix just until there are no dry spots.
    Let the dough rest for 10 minutes (autolyse stage).
  • Knead and Develop Gluten
    Knead by hand or with a mixer for 2–3 minutes.
    Add olive oil, and knead again until smooth-ish and cohesive.
    Use your thermometer to check dough temp—it should be at least 73°F. If cooler, rest it in your warm proofing zone until it hits 75°F.
  • Bulk Proof
    Place the dough in a lightly oiled bowl, cover, and proof in your warm zone.
    Check after 25 minutes—it should feel lighter.
    Dough should nearly double within 45–60 minutes, depending on ambient temperature.
  • Final Proof
    Proof dough balls for another 20–30 minutes in a warm spot.
    When ready, the surface will look puffy and spring back slowly when poked.
  • Preheat and Shape
    Preheat oven with steel or stone to 500–550°F. Let it heat for at least 45 minutes.
    Gently stretch dough, pressing from the center outward, leaving a thicker rim.
    Transfer to a floured peel or baking sheet.
  • Top and Bake
    Add light toppings—don’t overload.
    Bake for 6–8 minutes, or until the crust is golden and puffed.
    If needed, finish under the broiler for 30–60 seconds for a blistered top.

Video

Notes

Cooking Tips

  • Temperature is everything. Keep dough between 75–80°F throughout proofing for optimal speed and texture.
  • Don’t over-knead. Slightly underdeveloped dough proofs faster and results in a more tender crumb.
  • Steam = softness. To create a makeshift steam oven, place a pan of hot water on a lower rack during baking (optional).
  • Don’t overtop. Wet or heavy toppings will prevent the crust from crisping properly.
  • Chill option: If you want more flavor, let the dough cold-ferment in the fridge overnight and use within 24 hours.
Keyword Easy Pizza, Quick Dough, Yeast Dough