Instead of purchasing pre-made dough from the grocery store, make your own pizza dough with rapid-rise yeast. Making it from scratch is quick, simple, and tastes great.
| Prep Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 16 |
Ingredients
- 2 ½ cups all-purpose flour, or as needed
- ¾ teaspoon salt
- 1 envelope Fleischmann’s® RapidRise Yeast*
- 1 cup very warm water (120 degrees F to 130 degrees F)
- 2 tablespoons olive oil
Instructions
- Combine 2 cups flour, salt, and yeast in a large bowl. Stir in very warm water and oil until combined, then stir in just enough of remaining 1/2 cup flour to make a soft dough. Knead on a lightly floured surface until smooth and elastic, 4 to 6 minutes. Cover and let rest for 10 minutes.
- This dough will fit any of the following pan sizes: 10×15-inch pan, 9×13-inch pan, 14-inch round pizza pan, or two 9-inch deep-dish pizza pans. For individual pizzas, shape dough into six to eight 7-inch-diameter rounds.
- Preheat the oven to 400 degrees F (200 degrees C). Lightly oil your selected pan(s) and sprinkle with cornmeal. Shape dough into a smooth ball, then divide (if necessary) and roll to fit pan(s). Top pizza as desired. Bake in the preheated oven until crust is golden brown and cheese is melted, 20 to 30 minutes; baking time will depend on the size and thickness of the crust and the amount of toppings.
- Add 2 teaspoons sweet basil, oregano, or rosemary and 1 clove minced garlic in Step 1.
- Replace 1/2 cup all-purpose flour with cornmeal.
- Replace 1 cup all-purpose flour with whole wheat flour.
Reviews
Added a teaspoon of oregano, Basel, and garlic powder. Turned out great! Will definitely use this recipe again.
Great staple recipe. Adding an egg (I mix it with the dry ingredients + oil before adding water) really adds to the crust texture. I’ve also sprayed with a mist of water just as putting in the oven to add crunch. Great recipe as is, or with those modifications.
I have used this recipe many times, and it always makes a delicious pizza crust!
I love this recipe! I have used it 5 times now. It is such a big hit with my family I now double the recipe. I use my standing mixer and make it with good pizza pans (prefer Nordic). It has taken some time for me to perfect the baking time but I got it down pack now.
This is my go to pizza dough recipe! I love that it is sugar free
This has turned into the only pizza dough recipe I use. It comes together fast on nights I don’t have much time. The dough turns out wonderfully every time as well. It doubles nicely. Thank you for such a straight forward and easy recipe.
The easiest dough I every made can’t wait to taste it I can’t wait to see how it turns out.
This was delicious! I made it exactly as the recipe said. It was the easiest and best pizza dough I’ve ever made! This is a definite keeper!
My go-to pizza crust! Super easy and versatile. I like to let it rise a bit extra but it’s fine as is.
I followed this and the tips. I think I could have used more flavoring or salt in the dough but it still came our yummy.
Great recipe. Quick and easy
I did the dough as whole wheat substituting 1 cup. I used my stand mixer with the dough hook for kneading. It came out too loose and never did ball up. I was afraid to add too much more flour for fear or making the dough tough. I also thought that it tasted bland and wish I would have added more salt or sugar. It was edible but I won’t make this dough again.
Follow the instructions and measurements and it turned out great! Will definitely be using this as my go to pizza dough!
I made the recipe as is, but I used 1/2 cup of whole wheat flour as part of the original 2 cups.. The dough was still soft and made a tasty crust. I need to experiment more with cooking time and temperature. I made two roughly 14” round pizzas, so the crust was very thin. I ended up at 425F for 14 min.
I’ve made this a few times now and am completely loving this recipe. This recipe makes a perfect size pizza for our stone, and when done, it’s an amazing fresh and enjoyable pie. Tonight o added the garlic and herbs for a new twist. If you make it exactly as stated, you can’t go wrong.
I made it once per recipe using garlic powder per suggestion. It was a great dough. I made it again doubling the recipe to get a larger pizza. I like this recipe and will continue to use it. I really like the texture and rise of this dough. Very versatile.
So easy to make… my family loved it, they couldn’t believe I made the pizza dough… Thank you for the recipe…
It’s great! We make this in high altitude and seems to work well. I add garlic powder sometimes.
double the recipe and made four dough balls. Cooked two pizzas and froze the other two. My Italian husband said it passed!
I really enjoyed this crust even though it is basic. It does allow for one to modify to add more flavor though. I switched one cup of all purpose flour for whole wheat and it was still delicious. I will try some other things later to add more flavor like herbs in the dough but for the first time making it I’m impressed. I may also brush the crust with some oil or butter and season before baking next time as well. I baked mine on two Lodge cast iron skillets and they turned out perfect.
Too darn easy! Wonderful texture, this basic pizza dough can be used for baking pizza, frying pizza aka fried dough, baked or fried calzones, Stromboli, even sausage and spinach roll. Great all around dough.