Quick Pizza Dough Recipe

I love finding ways to make weeknight meals special without adding extra time to my schedule. This quick pizza dough recipe delivers a chewy crust with a vibrant, built-in sun-dried tomato and basil swirl that’s perfect for a weeknight family meal.

We cut down on traditional rise time by using instant yeast and a short resting period while you prepare the topping. The result is a quick pizza dough recipe that looks impressive and tastes incredible, proving that homemade doesn’t have to take all day. This is truly the ultimate shortcut for a high-impact dinner.

Ingredients

• 300 g (2 ½ cups) strong white bread flour
  Use strong white bread flour for a high protein content, which creates a better structure and chew in the final pizza crust. If strong bread flour isn’t available, all-purpose flour works but will result in a slightly softer crust. Plus extra flour for dusting the surface when kneading and rolling.
• 7 g (2 ¼ teaspoons) instant dried yeast and 5 g (1 teaspoon) granulated sugar
  Instant dried yeast activates quickly in warm liquid, eliminating the need for a long proofing period. The small amount of sugar feeds the yeast and helps create a beautiful golden-brown color in the crust. Ensure the yeast is fresh and within its expiration date for proper leavening in this quick pizza dough recipe.
• 5 g (1 teaspoon) fine sea salt
  Salt is essential for flavor and controls the yeast’s activity; it prevents the dough from rising too quickly and becoming overly airy. Use fine sea salt for easy dissolution in the dough. Do not add the salt directly on top of the yeast during initial mixing.
• 200 ml (¾ cup + 1 tablespoon) warm water and 15 ml (1 tablespoon) olive oil
  The water should be warm (around 40°C / 105°F) to activate the instant yeast quickly, but not so hot that it kills the yeast. Olive oil adds richness, moisture, and flavor to the crust. Use a basic olive oil for the dough itself, but save high-quality extra virgin olive oil for the swirl.
• 60 g (½ cup) oil-packed sun-dried tomatoes
  Drained sun-dried tomatoes provide intense, sweet, and tangy flavor for the swirl. Oil-packed varieties are softer and blend more easily into a smooth paste. Reserve a little of the oil for a finishing drizzle if desired.
• 30 g (1 cup packed) fresh basil leaves
  Fresh basil is vital for the vibrant green color and fresh, peppery flavor of the swirl. Do not substitute dried basil, as it will not provide the same visual appeal or aromatic properties. Pack the leaves tightly when measuring to ensure proper flavor distribution.
• 1 small clove garlic, peeled and 30 ml (2 tablespoons) extra virgin olive oil
  Fresh garlic adds a sharp, aromatic note to cut through the richness of the sun-dried tomatoes. Extra virgin olive oil acts as the binder for the swirl paste and provides a high-quality finishing flavor. Adjust garlic amount to your preference; start small to avoid overpowering the basil.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Combine the dry ingredients and activate the yeast. In a large mixing bowl, whisk together the strong white bread flour, instant dried yeast, sugar, and fine sea salt for this quick pizza dough recipe. Ensure the ingredients are evenly distributed, then form a well in the center of the flour mixture. Add the warm water and 1 tablespoon of olive oil into the well.

2. Knead the quick pizza dough. Using a wooden spoon or your hands, gradually incorporate the wet ingredients into the dry until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until the dough becomes smooth and elastic; it should bounce back when lightly poked. Lightly grease the mixing bowl with olive oil, place the dough inside, cover with a clean kitchen towel, and let rest in a warm place for 15-20 minutes.
If your dough feels too sticky during kneading, add a tablespoon of flour at a time until it reaches the right consistency; avoid adding too much, or the crust will be dry.

3. Prepare the Sun-Dried Tomato & Basil Swirl. While the dough rests, prepare the swirl by combining the drained sun-dried tomatoes, fresh basil leaves, peeled garlic clove, and 2 tablespoons of extra virgin olive oil in a small food processor. Process until a coarse, vibrant paste forms; avoid making it completely smooth to retain texture. Season with a small pinch of salt and black pepper to taste.

4. Roll out and swirl the quick pizza dough. Preheat your oven to 220°C (425°F) with a pizza stone or heavy baking sheet inside. On a lightly floured surface, roll out the rested dough into a rectangle approximately 30×40 cm (12×16 inches). Evenly spread the sun-dried tomato and basil paste over the entire surface of the rolled-out dough, leaving a small border free on one long edge.

5. Shape the pizza dough. Starting from the opposite long edge, carefully roll the dough into a tight log. Gently pinch the seam to seal it closed; flatten the log slightly with your palm. Either slice the log into rounds for individual pizzas or gently coil it, then press down and gently stretch into a rustic 30 cm (12-inch) round to maintain the swirl pattern. I like to make individual rounds for faster baking on busy weeknights, and the kids love having their own mini pizzas.

6. Bake and serve. Carefully transfer the swirled dough to a sheet of parchment paper, then slide it onto the preheated pizza stone or baking sheet. Bake for 12-18 minutes, or until the crust is golden brown and the swirls are distinct and lightly caramelized. Garnish with a drizzle of extra virgin olive oil and fresh basil leaves before serving this family-friendly quick pizza dough recipe.

Pro Tips for Making the Quick Pizza Dough Recipe

Measuring ingredients precisely with a kitchen scale is essential. While measuring flour by cups is common, it can lead to inconsistent results. For the most reliable quick pizza dough recipe, weighing flour and water ensures perfect hydration every time.

Proper kneading is crucial for this quick-rise dough. Since we skip a long proofing period, developing gluten structure through kneading (5-7 minutes) prevents the dough from becoming dense or crumbly. A well-kneaded dough gives a satisfying chew to this healthy eating option.

The short rest time allows the gluten to relax, making the dough easier to roll out without shrinking back. Place the covered bowl in a warm location, such as near a preheating oven, to maximize the rise and get the most out of this quick pizza dough recipe.

Make-Ahead & Meal Prep

This quick pizza dough recipe is great for meal prep during busy weeks. After kneading, tightly wrap the plain dough ball in plastic wrap and store it in the refrigerator for up to 3 days. Let the dough come back to room temperature for at least 30 minutes before proceeding with the swirl and shaping steps.

For longer storage, shape the dough with the swirl and par-bake it for 5-7 minutes. Once completely cooled, wrap it tightly in plastic wrap and foil. Freeze for up to 3 months; thaw overnight in the fridge and finish baking for 10-15 minutes at 200°C (400°F).

Topping & Pairing Suggestions

The sun-dried tomato and basil swirl creates a robust flavor base, so less is more when it comes to toppings. Avoid heavy red sauces that might compete with the existing flavor. I recommend simple complementary ingredients like fresh mozzarella, Parmesan cheese, and possibly some crumbled goat cheese or feta for extra richness.

A quick, fresh side salad with a light vinaigrette perfectly cuts through the richness of the pizza. You can also pair this family-friendly meal with a simple bowl of tomato basil soup for a complementary and cozy dinner.

FAQs

Can I substitute the fresh basil with dried basil in the swirl?

No, dried basil will not provide the same fresh, vibrant green color or aromatic properties as fresh basil. The fresh leaves are crucial for both the aesthetics and taste of this quick pizza dough recipe.

My dough didn’t rise much during the short rest; what did I do wrong?

Check your water temperature; it might have been too hot or too cold. Water above 55°C (130°F) can kill the yeast, while water below 35°C (95°F) will slow activation. Also, ensure your instant yeast is fresh and within its expiration date for this quick pizza dough recipe.

Can I make this in a stand mixer?

Yes, a stand mixer makes this quick pizza dough recipe even faster. Use the dough hook attachment on medium speed for about 3-4 minutes until the dough is smooth and elastic. This is a great shortcut for making easy dinner ideas.

How do I prevent the swirl from disappearing during baking?

The key is to avoid overworking the dough after rolling it into the log and shaping it into a round. Gently stretch rather than aggressively pulling the dough. When I make individual portions, I find pressing down on the log sections helps keep the swirl defined.

Can I use this dough for calzones or flatbreads instead?

Yes, this versatile quick pizza dough recipe works beautifully for calzones. You can fill it with your favorite toppings and fold it over. Alternatively, roll it out thinly for quick flatbreads that bake up quickly on a preheated sheet pan.

Is this quick pizza dough suitable for a high-protein diet?

While this dough is primarily carbohydrate-based, using strong white bread flour (higher protein content than all-purpose) helps. To increase the protein content further, top the pizza with a generous amount of fresh mozzarella and a high-protein topping like grilled chicken.

Conclusion

This quick pizza dough recipe proves that a truly special meal doesn’t need all day to prepare. The sun-dried tomato and basil swirl infuses flavor directly into the crust, eliminating the need for complex sauces or long prep times. Next time you’re planning a family pizza night, save this recipe to your favorites for a fast, flavorful meal solution.

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