This quick and easy pizza dough is soft, chewy, and ready in under an hour thanks to Fleischmann’s RapidRise® Instant Yeast. It’s great for thin or thick crust pizza and works with any toppings.
Ingredients
Directions
In a large bowl, combine 1 cup flour, undissolved yeast, sugar, and salt. Mix well.
Add warm water and olive oil. Stir until well blended, about 1 minute.
Gradually stir in enough remaining flour to make a soft dough. Dough should form a ball and be slightly sticky.
Knead on a floured surface for 4–6 minutes until smooth and elastic.
Cover and let rest for 10 minutes. (No need to rise for 1+ hour — that’s the beauty of RapidRise yeast.)
Roll or press dough into a greased pizza pan or baking sheet (12–14 inch). Add sauce, cheese, and your favorite toppings.
Bake in a preheated oven at 425°F (220°C) for 12–15 minutes or until the crust is golden and the cheese is bubbly.
Expert Cooking Tips & Experience
The "Thermometer" Rule: RapidRise yeast is specifically engineered to handle higher temperatures than traditional yeast. While standard yeast might die at 120°F, this dough requires water between 120°F and 130°F (50°C to 54°C) to activate properly. If your water is only "lukewarm," the dough will take twice as long to rise. Conversely, if it hits 140°F, you will kill the yeast. Using a digital thermometer is the single best way to ensure a successful "rapid" rise.
The Flour "Buffer" Technique: You’ll notice the recipe gives a range for the flour (1 3/4 to 2 1/4 cups). This is because flour absorbency changes based on the humidity in your kitchen. I always recommend starting with the lower amount. Only add the remaining 1/2 cup one tablespoon at a time during the kneading process. You want a dough that is slightly tacky (sticks to your finger for a split second) but doesn't leave a mess. A "heavy" dough usually has too much flour and will result in a dry, cracker-like crust.
The Kneading "Bounce-Back": When kneading by hand for those 4 to 6 minutes, look for the "poke test." Press your finger firmly into the center of the dough ball. If it springs back quickly and fills the hole, the gluten is developed. If the indentation stays flat, keep kneading. This gluten structure is what traps the carbon dioxide from the yeast, giving you those beautiful air bubbles in the crust.
The Sugar "Fuel": While 1 teaspoon of sugar seems small, it isn't just for flavor. It acts as high-octane fuel for the RapidRise yeast. The sugar helps the yeast produce gas faster, allowing you to skip the traditional long first rise. It also aids in "browning"—in a home oven that doesn't reach 900°F, that tiny bit of sugar ensures your crust gets a golden-brown finish before the dough dries out.
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