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quick pizza dough recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick pizza dough recipe featuring a vibrant sun-dried tomato and basil swirl, designed for a fast weeknight meal by using instant yeast for a shorter rise time.
Ingredients
- 300 g (2.5 cups) strong white bread flour, plus extra for dusting
- 7 g (2.25 teaspoons) instant dried yeast
- 5 g (1 teaspoon) granulated sugar
- 5 g (1 teaspoon) fine sea salt
- 200 ml (0.75 cup + 1 tablespoon) warm water
- 15 ml (1 tablespoon) olive oil, for dough
- 60 g (0.5 cup) oil-packed sun-dried tomatoes, drained
- 30 g (1 cup packed) fresh basil leaves
- 1 small clove garlic, peeled
- 30 ml (2 tablespoons) extra virgin olive oil, for swirl
Instructions
- Combine Dry Ingredients and Activate Yeast: In a large mixing bowl, whisk together the strong white bread flour, instant dried yeast, sugar, and fine sea salt. Form a well in the center and add the warm water and 1 tablespoon of olive oil.
- Knead the Quick Pizza Dough: 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 smooth and elastic. Lightly grease the mixing bowl, place the dough inside, cover, and let rest in a warm place for 15-20 minutes.
- Prepare the Sun-Dried Tomato & Basil Swirl: While the dough rests, combine the drained sun-dried tomatoes, fresh basil leaves, peeled garlic clove, and 2 tablespoons of extra virgin olive oil in a food processor. Process until a coarse, vibrant paste forms; season with salt and pepper to taste.
- Roll Out and Swirl the Quick Pizza Dough: Preheat oven to 220 C (425 F) with a pizza stone or baking sheet inside. Roll out the rested dough into a rectangle (approximately 30×40 cm). Spread the sun-dried tomato and basil paste evenly over the surface, leaving a small border free on one long edge.
- Shape the Pizza Dough: Starting from the opposite long edge, roll the dough into a tight log. Pinch the seam to seal it closed and flatten slightly. Either slice the log into rounds for individual pizzas or gently coil it and press down to form a rustic 30 cm (12-inch) round.
- Bake and Serve: Carefully transfer the swirled dough to parchment paper and slide onto the preheated pizza stone or baking sheet. Bake for 12-18 minutes, or until golden brown. Garnish with a drizzle of extra virgin olive oil and fresh basil leaves before serving.
Notes
To fix sticky dough during kneading, add flour 1 tablespoon at a time. Strong bread flour provides a better structure and chew; all-purpose flour works but results in a softer crust. Ensure water is warm (around 40 C or 105 F) but not hot, to activate instant yeast properly. Store any leftovers in an airtight container for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of 12-inch pizza
- Calories: 420 calories
- Sugar: 1.5 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg