Instant Yeast Pizza Dough | Foolproof Fast Pizza Dough Recipe

Instant yeast pizza dough that’s quick, easy, and ready in under 45 minutes! Just dump the ingredients in a bowl, knead, and it in 45 minutes or less! Perfect pizza base every time.

Instant Yeast Pizza Dough: Ingredients

• 3 cups levelled all-purpose flour (375g)
• 2 tablespoons sugar (33g)
• 1 tablespoon (9g) Instant Yeast
• 1/2 tablespoon baking powder (4g)
• 1.5 tablespoon milk powder (10g)
• 1 teaspoon salt, leveled
• 1/4 cup vegetable oil
• 1 cup of lukewarm water

How to make Instant Yeast Pizza Dough

This fast pizza dough recipe truly comes together in a jiffy!

Combine Ingredients:

• In a bowl of a stand mixer, add the flour, sugar, instant yeast, baking powder, milk powder, and salt.
• Add the vegetable oil and lukewarm water to the dry ingredients.

Mix and Knead:

• Mix the ingredients in the stand mixer until combined.
• Knead the dough for a couple of minutes until it forms a smooth ball.

Instant Yeast Pizza Dough Rise:

• Lightly oil the same bowl.
• Shape the dough into a ball and place it back in the bowl.
• Lightly oil the dough’s surface.
• Cover the bowl and let the dough rise in a warm place for about 45 minutes, or until it has doubled in size.

Prepare for Pizza Base for baking:

• Once the dough has risen, it is ready to use. There is no need for a second rise.
• Roll out the dough to your desired thickness.

Baking Instructions:

• Preheat your oven to 475°F (245°C).
• Roll out the pizza dough and place it on a baking tray. Top with your favorite toppings.

• Bake the instant yeast pizza dough for approximately 20 minutes or until it is golden brown.
• You can also make a large rectangular pizza directly on the oven tray or create personal-sized or mini pizzas.

• If you prefer, bake the pizza base for 10 minutes, allow it to cool, and then freeze it for later use.

Enjoy your perfect pizza dough! This recipe is a keeper for sure.

Instant Yeast Pizza Dough Nutrition Information

Here’s a breakdown of the nutritional information for each ingredient in the fast pizza dough recipe. The values are approximate, derived from USDA food central database, and based on common nutritional data for these ingredients.

Ingredient	Calories (kcal)	Carbohydrates (g)	Protein (g)	Fat (g)
All-purpose flour (375g)	1365	255	39	3
Sugar (33g)	128	33	0	0
Instant yeast (9g)	27	3	3	0
Baking powder (4g)	4	1	0	0
Milk powder (10g)	50	5	3.5	1.5
Salt (6g)	0	0	0	0
Vegetable oil (108g)	953	0	0	108
Water (240g)	0	0	0	0
Total	2527	297	45.5	112.5
Per Serving (1/4)	632	74.25	11.375	28.125

Notes:

• Values are approximate and can vary based on the specific brands and types of ingredients used.
• The “Per Serving” row assumes the dough is divided into 4 equal parts.

Nutritional Information for Basic Pizza Toppings

Here’s a table with common basic pizza toppings and their nutritional information. These values are approximate and based on typical serving sizes.

Topping	Serving Size	Calories (kcal)	Carbohydrates (g)	Protein (g)	Fat (g)
Mozzarella Cheese	1/4 cup (28g)	80	1	7	6
Pepperoni	10 slices (28g)	140	0	6	13
Mushrooms	1/2 cup (35g)	8	1	1	0
Bell Peppers	1/2 cup (45g)	15	3	0.5	0
Onions	1/4 cup (40g)	16	3.5	0.5	0
Black Olives	10 slices (15g)	25	1	0	2.5
Tomato Sauce	1/4 cup (62g)	35	7	1	0
Italian Sausage	1/4 cup (28g)	111	0	5.5	9.5
Basil	1/4 cup (10g)	2	0.2	0.2	0

Notes:

• Nutritional values are based on common serving sizes for pizza toppings.
• Actual values may vary depending on the specific brands and preparation methods used.

Other Pizza Recipes You can try

• Creamy Chicken Tikka Pizza
• Cajun Ground Beef Pizza
• BBQ chicken pizza
• Easy Breakfast Pizza

Frequently Asked Questions

Pizza Dough FAQs

1. What is the best flour to use for pizza dough?

All-purpose flour works well for most pizza dough recipes. For a chewier crust, you can use bread flour, which has a higher protein content.

2. Can I use instant yeast for pizza dough?

Yes, instant yeast is perfect for pizza dough as it activates quickly and doesn’t require proofing. Simply mix it with the dry ingredients.

3. How long should I let the dough rise?

For instant yeast dough, let it rise in a warm place for about 45 minutes, or until it has doubled in size. This is typically sufficient.

4. Do I need to let the dough rise twice?

With instant yeast, a single rise is usually enough. However, some recipes may suggest a second rise for a finer texture.

5. How do I know when the dough is properly kneaded?

The dough is properly kneaded when it is smooth, elastic, and slightly tacky to the touch. This usually takes about 5-7 minutes of kneading by hand or 3-5 minutes in a stand mixer.

6. Can I make pizza dough ahead of time?

Yes, you can make pizza dough ahead of time. After the first rise, you can refrigerate it for up to 3 days or freeze it for up to 3 months. Let refrigerated dough come to room temperature before using.

7. How do I freeze pizza dough?

After the dough has risen, divide it into portions, wrap each portion tightly in plastic wrap, and then place them in a freezer bag. Thaw in the refrigerator overnight before using.

8. Why is my pizza dough sticky?

Dough can be sticky if it has too much moisture or isn’t kneaded enough. Add small amounts of flour (a tablespoon at a time) and knead until the dough is smooth and elastic.

9. What temperature should I bake my pizza?

For a crispy crust, bake your pizza at a high temperature, around 475°F (245°C). Preheat the oven thoroughly and use a pizza stone or a baking steel if possible.

10. Why is my pizza dough not rising?

If your dough isn’t rising, it could be due to expired yeast, water that is too hot or too cold, or a lack of a warm environment. Ensure your yeast is fresh, use lukewarm water, and let the dough rise in a warm, draft-free area.

11. How can I make my pizza crust crispy?

For a crispy crust, preheat your oven and baking surface, use less sauce and toppings, and bake at a high temperature. Using a pizza stone or baking steel can also help achieve a crispy crust.

12. Can I use whole wheat flour for pizza dough?

Yes, you can use whole wheat flour, but it will result in a denser and more flavorful crust. You can also mix whole wheat flour with all-purpose flour to achieve a balance of taste and texture.

13. How thin should I roll out my pizza dough?

The thickness of your pizza dough depends on your preference. For a thin crust, roll it out to about 1/8 inch thick. For a thicker, chewier crust, roll it out to about 1/4 inch thick.

14. What is the best way to stretch pizza dough?

To stretch pizza dough, start by pressing it into a flat disk. Use your hands to gently stretch the dough from the center outward, letting gravity help. Avoid using a rolling pin if you want to keep the dough’s airiness.

15. Can I make gluten-free pizza dough?

Yes, you can make gluten-free pizza dough using gluten-free flour blends. Look for recipes specifically designed for gluten-free flour to ensure the right texture and taste.

16. How do I prevent my pizza dough from sticking to the baking surface?

To prevent sticking, use parchment paper or sprinkle the baking surface with cornmeal or flour before placing the dough on it. A well-seasoned pizza stone or baking steel can also help prevent sticking.

17. Why does my pizza dough tear when stretching?

Pizza dough can tear if it’s not properly kneaded or if it hasn’t rested enough. Allow the dough to rest for 10-15 minutes to relax the gluten before stretching again.

18. How do I make stuffed crust pizza?

To make stuffed crust pizza, roll out your dough slightly larger than your pizza pan. Place string cheese or shredded cheese around the edges, then fold the dough over the cheese and seal it well.

19. What can I do with leftover instant yeast pizza dough?

Leftover pizza dough can be used to make breadsticks, calzones, flatbreads, or even dessert pizzas. You can also freeze it for future use.

20. How do I get a chewy pizza crust?

For a chewier crust, use bread flour, which has a higher protein content. Kneading the dough well and allowing it to rise properly will also contribute to a chewier texture.

21. What should I do if my dough is too dry?

If your dough is too dry, add a small amount of water (a teaspoon at a time) and knead until the dough reaches the right consistency.

22. Why does my pizza dough have a sour smell?

A sour smell can indicate over-fermentation. If the dough has been left to rise too long or at too high a temperature, the yeast can produce too much acid. It’s best to use the dough within the recommended rising time.

23. How do I get a golden-brown pizza crust?

To achieve a golden-brown crust, brush the edges of the dough with olive oil or an egg wash before baking. Baking at a high temperature also helps with browning.

24. Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast instead of instant yeast. However, you will need to proof the active dry yeast in warm water with a bit of sugar before mixing it with the other ingredients.

25. How do I make my pizza dough more flavorful?

For more flavorful dough, you can add herbs, garlic powder, or grated cheese to the dough. Letting the dough ferment slowly in the refrigerator for 24-48 hours can also enhance its flavor.

26. What is par-baking and when should I do it?

Par-baking (or blind baking) is partially baking the pizza crust before adding toppings. This can help ensure a crispy crust, especially when using heavier or wetter toppings. Par-bake the crust for 5-7 minutes, then add toppings and finish baking.

27. Why is my pizza crust tough?

A tough crust can result from over-kneading, too much flour, or baking at a low temperature. Ensure proper kneading, use the right flour-to-water ratio, and bake at a high temperature for the best results.

28. How can I make pizza dough without a stand mixer?

You can make pizza dough by hand by mixing the ingredients in a large bowl and kneading the dough on a floured surface until smooth and elastic, which typically takes about 10 minutes.

29. Can I add spices or herbs directly to the dough?

Yes, adding dried herbs or spices like oregano, basil, garlic powder, or onion powder directly to the dough can enhance its flavor. Mix them in with the dry ingredients before adding the wet ingredients.

30. What is the windowpane test?

The windowpane test checks dough elasticity. Stretch a small piece of dough; if it forms a thin, translucent membrane without tearing, it’s properly kneaded.

31. Can I add honey or sugar to my pizza dough?

Yes, adding honey or sugar to your dough can enhance browning and flavor. Use 1-2 tablespoons of sugar or honey for this effect.

32. Why is my pizza dough dense?

Dense dough can result from using too much flour, insufficient kneading, or not enough rising time. Use the correct flour-to-water ratio, knead thoroughly, and allow enough time for the dough to rise.

33. How do I shape pizza dough for a deep-dish pizza?

For deep-dish pizza, press the dough into a greased deep-dish pan, pushing it up the sides. Let it rise again for a few minutes before adding toppings and baking.

34. Can I use self-rising flour for pizza dough?

Self-rising flour contains baking powder and salt, so it’s not ideal for traditional pizza dough, which relies on yeast for leavening. Stick with all-purpose or bread flour for best results.

35. Why is my pizza crust not crispy?

A soggy crust can result from too much sauce or toppings, low oven temperature, or not preheating the baking surface. Bake at a high temperature and use a pizza stone or baking steel for a crispier crust.

36. How do I store leftover pizza dough?

Store leftover dough in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. Thaw frozen dough in the refrigerator overnight before using.

37. Can I use olive oil in pizza dough?

Yes, olive oil adds flavor and makes the dough easier to work with. It can also help create a crispier crust. Use about 1-2 tablespoons in your dough recipe.

38. What is a pizza peel and do I need one?

A pizza peel is a large, flat tool used to transfer pizza in and out of the oven. While not essential, it makes handling pizza easier, especially when using a pizza stone.

39. How do I get air bubbles in my pizza crust?

Air bubbles form from proper fermentation. Avoid over-kneading and allow the dough to rise sufficiently. High hydration doughs also tend to have more bubbles.

40. Why does my pizza dough stick to the peel?

Dough sticks to the peel if it’s too wet or not well-floured. Use cornmeal or flour on the peel to prevent sticking, and work quickly to transfer the pizza to the oven.

41. Can I use a rolling pin to shape my pizza dough?

While a rolling pin can help shape the dough, it may push out air bubbles, resulting in a denser crust. Hand-stretching is preferred for a lighter, airier crust.

42. How do I make a gluten-free pizza crust?

For gluten-free pizza, use a gluten-free flour blend and follow a recipe designed for it. Gluten-free doughs often need extra binding agents like xanthan gum.

43. What is the best way to reheat pizza?

Reheat pizza in a preheated oven at 375°F (190°C) for about 10 minutes or until crispy. You can also use a skillet on the stovetop to reheat slices.

44. Why is my pizza dough tough to stretch?

Dough that is difficult to stretch may be too cold. Let it sit at room temperature for 20-30 minutes to relax the gluten before stretching again.

45. Can I make pizza dough without yeast?

Yes, you can make no-yeast pizza dough using baking powder as a leavening agent. The texture will be different, more like a flatbread.

Did you try this fast pizza dough recipe?

I would love to know how it turned out for you! Leave a comment below! <3