Prep Time5 minutes
Total Time20 minutes
Servings8 Servings
This 20 minute pizza dough is the recipe I reach for when the pizza craving hits and I have zero interest in waiting around for yeast to do its slow, dramatic thing. One bowl (or food processor), five pantry staples, and about 20 minutes flat gets you a soft, chewy crust that holds up to sauce, cheese, and whatever toppings you’re in the mood for.
I’ve been making versions of this dough since I started developing recipes for Farmgirl Gourmet, and it’s become my go to for busy weeknights and last minute pizza night. It’s the same dough I use under my deep dish Skillet Pepperoni Pizza, and as the co-founder of Spiceology, I’ve tested it under more spice blends and topping combos than I can count, so trust me when I say it’s sturdy enough for anything you pile on.
In This Post
Why This Works
Most pizza dough recipes ask you to wait an hour or two for the yeast to do its job. This quick pizza dough recipe skips that step entirely by using instant yeast, which is engineered to get to work the moment it hits warm liquid, no separate proofing required. Running everything through a food processor also does double duty: it mixes the ingredients and develops the gluten in about 60 seconds, which is the part that usually takes the longest by hand.
The 15 to 20 minute rest at the end isn’t there to make the dough rise much. It’s there to let the gluten relax so the dough stretches easily instead of springing back at you. The dough rises during the cook.
Heather’s Recipe Notes
Drawing from 20 years of recipe development and my time co-founding a spice company, here’s what makes this recipe worth making exactly as written.
- Use warm water, not hot. Water above 120°F can kill the yeast before it has a chance to work.
- A food processor makes this pizza dough come together in under a minute, but a stand mixer with a dough hook or a bowl and a wooden spoon work too, it’ll just take a little longer to knead.
- This dough is intentionally simple so it can carry bold toppings. I lean on it constantly for spice forward pizzas when I’m testing new blends for Spiceology.
- Don’t skip the rest time. Even 15 minutes makes a noticeable difference in how easily the dough stretches.
- One batch makes enough for one large pizza or two smaller ones, so double it if you’re feeding a crowd.
Maillard Reaction
That golden, slightly blistered crust you’re after comes down to the Maillard reaction, the chemical process where proteins and sugars in the dough brown under high heat. It’s the same reaction responsible for a seared steak or a perfectly toasted slice of bread, and it’s what separates a flat, pale crust from one with real flavor and texture.
To get the most out of it here, preheat your oven (and your pizza stone or baking sheet, if you’re using one) to a full 475°F before the dough goes in. A hot surface means the bottom of the crust starts browning the second it makes contact, instead of slowly steaming while the oven catches up.
Ingredients in Homemade Pizza Dough
- 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. See tip below if using active dry yeast.
- 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.
Recipe Tip
If you’re using Active Dry Yeast instead of instant dry yeast – let it bloom. Add the yeast, sugar, and warm water to a bowl or measuring cup. Set aside for 5-10 minutes to allow the yeast to bloom (activate). Add to the flour, salt, olive oil and finish the recipe as written.
Subs & Variations
- Swap part of the all purpose flour for whole wheat flour for a heartier, more rustic crust.
- Using active dry yeast instead of instant? Let it bloom in the warm water and sugar for 5 minutes before adding it to the flour.
- Try avocado oil or melted butter in place of olive oil for a slightly different flavor.
- Stir dried oregano, basil, or garlic powder into the dry ingredients for an herbed crust.
- For a gluten free version, use a 1:1 gluten free flour blend and adjust the water as needed since hydration varies by brand.
How to Make Pizza Dough
- In a food processor, combine the flour, yeast, sugar, and kosher salt. Pulse a few times to distribute evenly.
- Conversely – add to a large bowl and stir with a wooden spoon.
- 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
- Refrigerate unused dough tightly wrapped in plastic for up to 2 days.
- Freeze portions in airtight bags for up to 3 months.
- Thaw frozen dough in the fridge overnight, then let it come to room temperature before rolling.
- Leftover baked pizza keeps in the fridge for up to 3 days; reheat in the oven or air fryer to bring the crust back to life.
Frequently Asked Questions
Yes. Wrap the dough tightly and refrigerate it for up to 2 days. Let it sit at room temperature for about 20 minutes before rolling so it’s easier to stretch.
A baking sheet lined with parchment paper works just fine. Preheat it in the oven the same way you would a stone for the best crust.
Preheat your baking sheet or stone before the dough goes on it, and don’t be shy with the oven temperature. A hot start is what gives you that crisp, golden bottom.
Absolutely, though you’ll likely need to work in batches if you’re using a food processor. A stand mixer or hand kneading can handle a doubled batch in one go.
That’s really up to you. Roll it thinner for a crispier, cracker like crust, or leave it thicker for something chewier in the middle.
Definitely. It works well for flatbreads, garlic knots, and even dinner rolls when you want something quick.
More Recipes to Try
20 Minute Pizza Dough Recipe
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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 or towel for 15-20 minutes. The 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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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
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