Easy 20 Minute Pizza Dough
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When the craving for homemade pizza strikes, there’s no need to wait for hours while dough rises. This Easy 20 Minute Pizza Dough recipe delivers a soft, flavorful crust that’s perfect for weeknight dinners, last-minute entertaining, or anytime you want fresh pizza without the hassle.
Made with just a handful of pantry staples, this quick pizza dough comes together in minutes and bakes beautifully whether you prefer thin and crispy or thick and chewy crusts. From classic margherita to loaded veggie pizzas, this recipe is your go-to solution for homemade pizza night.
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Heather’s Notes
- Ready in 20 minutes start to finish, making it perfect for busy weeknights.
- Uses simple pantry staples you likely already have on hand.
- Versatile dough that works for pizzas, flatbreads, or even garlic knots.
- No special equipment needed—just a bowl, spoon, and your oven.
- Makes a chewy yet tender crust that rivals takeout pizzerias.
Ingredients
- All-Purpose Flour – The backbone of the dough, providing structure while keeping the crust tender and chewy.
- Instant or Quick-Rise Yeast – Speeds up the rising process so your dough is ready in minutes instead of hours.
- Sugar – A small amount helps feed the yeast and adds just a touch of sweetness for balance.
- Kosher Salt – Enhances flavor and strengthens the dough structure.
- Warm Water – Activates the yeast and helps form a smooth, elastic dough.
- Olive Oil – Adds richness and flavor while also making the dough easier to stretch and preventing stickiness.
Substitutions & Variations
- Flour: Swap part of the all-purpose flour with whole wheat flour for a nuttier, more rustic crust.
- Yeast: If using active dry yeast, let it proof in warm water with the sugar for 5 minutes before adding to the flour. See note below for more info on active dry yeast.
- Oil: Substitute avocado oil or melted butter for a slightly different flavor profile.
- Herb Boost: Add dried oregano, basil, or garlic powder directly into the dough for an herbed crust.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend and adjust hydration as needed.
How to Make
- In a food processor, combine the flour, yeast, sugar, and kosher salt. Pulse a few times to distribute evenly.
- With the processor running, add the warm water and olive oil, until a dough ball forms, about 60 seconds.
- Turn the dough out onto a lightly floured board and let the dough rest covered with a bowl or kitchen towel for about 15-20 minutes while you prep your toppings.
- Roll or stretch the dough to your desired thickness on a baking sheet or pizza stone.
- Top with sauce, cheese, and your favorite toppings.
- Bake in a preheated 475°F oven for 10 to 12 minutes, or until golden brown and bubbling.
Tips for Storing
- Leftover baked pizza slices can be refrigerated for 3 days and reheated in the oven or air fryer.
- Wrap unused dough tightly in plastic wrap and refrigerate for up to 2 days.
- Freeze portions of dough in airtight bags for up to 3 months.
- To use frozen dough, thaw in the fridge overnight and bring to room temperature before rolling.
FAQs
Yes, you can refrigerate the dough ball for up to 2 days. Just cover it tightly and let it rest at room temperature before rolling.
No problem. A baking sheet lined with parchment works perfectly for this recipe.
Preheat your baking sheet or stone before placing the dough on it. This helps the bottom crisp up quickly.
Yes, but you’ll need to work in batches if using a food processor. Conversely, you can make this recipe in a bowl with a wooden spoon and knead by hand.
Roll thinner for a crispier crust or keep it thicker for a chewier bite. It’s all about personal preference.
20 Minute Pizza Dough Recipe
Recommended Equipment
Ingredients
- 2 cups all purpose flour
- 2 ¼ tsp instant or quick-rise yeast, 1 packet (0.25 oz) *see note if using active dry yeast
- 1 tsp granulated white sugar
- ½ tsp kosher salt
- ¾ cup warm water
- 2 tsp olive oil
Instructions
- In the bowl of a food processor add the all purpose flour, yeast, sugar and salt. Pulse to combine. With the processor running, slowly add the water and olive oil until the dough comes together. Continue to process for another 60 seconds.
- Turn dough out onto a floured board. Knead a couple of turns to form a smooth ball. Cover with a glass bowl for 20 minutes. Dough is ready to be used for pizzas and more.
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Notes
Nutrition
* Nutritional information is not guaranteed to be accurate.
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Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
Omgosh! This is such a simple dough recipe! A busy weeknight time saver! I have made this Dough a few times now. Not only for Pizza, but it works to use for other Breads as well. I’ve used this Dough for Dinner Rolls and as a Casserole Bread to go with Soup! I used the Packet of Active Dry Yeast. First time I didn’t “proof” the Yeast, but the dough still did great with rising for Pizza!
Hi Amy! So glad you enjoyed this recipe. If you don’t have a few minutes to bloom the yeast, you can also use Instant Yeast and add it to the dry flour before adding the wet ingredients. This is a really versatile dough – and I’m excited to hear the other ways you’ve used it. Thanks for being here. ~heather