Quick Pizza Dough Recipe Instant Yeast

I find that when a pizza craving hits, I want homemade flavor, not hours of waiting for dough to rise. Most quick dough recipes cut corners on flavor, but this one proves you can have speed and quality in one easy recipe. We’re taking a fast, no-fuss quick pizza dough recipe instant yeast and infusing it with aromatic roasted garlic and fresh rosemary, creating a sophisticated swirl effect right in the crust. This recipe is perfect for busy weeknights when you need dinner in a hurry or for a family-friendly weekend treat that feels extra special without extra effort. The secret is instant yeast and a short rise time, giving you a beautiful crust that’s tender on the inside and crispy on the outside. Get ready for a weeknight pizza that tastes like it came from a gourmet bakery, thanks to this simple flavor upgrade.

Ingredients

• 1 whole head garlic, cloves separated and peeled
  The roasting process turns the cloves soft and sweet, eliminating the sharp bite of raw garlic. Peeling first ensures the cloves cook evenly and forms the base of the aromatic swirl.
• 45 ml (3 tablespoons) extra virgin olive oil, divided, plus more for bowl and drizzle
  Use high-quality olive oil for maximum flavor, especially for the finishing drizzle. The oil helps lubricate the dough during kneading and keeps it tender. A portion is used to roast the garlic, a portion in the dough, and a portion in the paste.
• 5 g (1 teaspoon) fresh rosemary leaves, finely chopped, plus small sprigs for garnish
  Fresh rosemary provides a vibrant, piney aroma that complements the roasted garlic. Finely chop the leaves to distribute the flavor evenly throughout the swirl paste.
• 7 g (1 ½ teaspoons) fine sea salt, divided
  Salt is essential for controlling yeast activity and strengthening the gluten structure. A portion is used in the dough, and a portion enhances the flavor of the roasted garlic during roasting.
• 1 g (¼ teaspoon) freshly ground black pepper
  Adds a subtle heat and spice to balance the sweetness of the roasted garlic. Use freshly ground pepper for the most potent aroma and flavor. Toss with the garlic before roasting.
• 400 g (3 ¼ cups) all-purpose flour, plus more for dusting
  All-purpose flour provides the right balance of protein for a tender yet sturdy crust. You can substitute with bread flour for a chewier crust, but all-purpose works great for speed. Measure flour accurately by spooning it into the measuring cup and leveling it off.
• 7 g (2 ¼ teaspoons) instant yeast
  Instant yeast requires no prior proofing and can be mixed directly with the dry ingredients, allowing for a faster rise compared to active dry yeast. Make sure your yeast is fresh by checking the expiration date on the packet.
• 5 g (1 teaspoon) granulated sugar
  A small amount of sugar acts as food for the yeast, helping it activate quickly and develop. It also helps the crust achieve a beautiful golden-brown color in the oven. Do not omit the sugar; it is crucial for a fast-acting dough.
• 240 ml (1 cup) warm water (40-45°C / 105-115°F)
  The temperature is critical for instant yeast; it should feel slightly warmer than body temperature. Water that is too hot will kill the yeast; water that is too cold will inhibit rising. Use a thermometer for accuracy, or test by feel.
• 120 ml (½ cup) plain passata or crushed tomatoes
  Passata provides a smooth, rich tomato base without large chunks. Avoid overly watery or acidic sauces for the best results; simple crushed tomatoes work well.
• 120 g (1 cup) shredded low-moisture mozzarella cheese (microbial rennet)
  Low-moisture cheese melts evenly and avoids making the crust soggy. Shredding yourself from a block often melts better than pre-shredded varieties. Microbial rennet indicates a vegetarian-friendly option for the cheese.

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

Here’s how to make this quick pizza dough recipe instant yeast from start to finish, including the special swirl method.

1. Prepare the Roasted Garlic and Rosemary Paste

   Preheat oven to 200°C (400°F). Toss the peeled garlic cloves with 15 ml (1 tablespoon) of olive oil, 2 g (½ teaspoon) of salt, and the black pepper on aluminum foil. Roast for 20-25 minutes, or until the garlic is very soft and lightly golden; let cool slightly. Once cool, mash the roasted garlic, then stir in the finely chopped fresh rosemary and the remaining 30 ml (2 tablespoons) of olive oil until a fragrant paste forms; reserve a small amount of oil for garnish.

2. Activate the Instant Yeast

   In a large mixing bowl, combine the warm water (40-45°C / 105-115°F), granulated sugar, and instant yeast. Let sit for 5-10 minutes until foamy, indicating the yeast is active and ready to use. Stir in 15 ml (1 tablespoon) of olive oil and the remaining 5 g (1 teaspoon) of fine sea salt.

3. Form and Knead the Dough

   Gradually add the all-purpose flour to the yeast mixture, mixing with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be slightly tacky but not sticky; add flour one tablespoon at a time if too sticky.

4. First Rise (Quick Method)

   Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 60-90 minutes, or until doubled in size.

   If you’re making this quick pizza dough on a weeknight and need it faster, you can place the covered bowl in a warm oven (turned off, but with the light on) to speed up the rise by about 20 minutes.

5. Create the Roasted Garlic & Rosemary Swirl

   Punch down the risen dough to release the air and transfer to a lightly floured surface. Roll or press the dough into a rough 30×40 cm (12×16 inch) rectangle. Evenly spread spoonfuls of the garlic-rosemary paste over two-thirds of the dough surface. Fold the un-pasted third over the middle section, then fold the remaining pasted third over the top, creating three layers.

6. Final Rest and Shaping

   Gently press down and lightly re-roll the layered dough a few times, just enough to create visible streaks and swirls of the garlic-rosemary paste without fully incorporating it. Form the dough into a ball, cover, and let rest for 10 minutes. This helps the gluten relax for easy stretching.

7. Top and Bake the Pizza

   Preheat your oven to 230°C (450°F) with a pizza stone or baking steel if you have one. Gently stretch or roll the dough into your desired pizza shape (approximately 30 cm / 12 inches in diameter) on a piece of parchment paper. Spread the passata and distribute the shredded mozzarella cheese over the top, then transfer to the preheated baking stone or sheet. Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly. This quick pizza dough recipe ensures a perfectly crisp finish.

8. Finish and Serve

   Remove the pizza from the oven and let rest for 2-3 minutes before slicing. The garlic-rosemary swirls should be visibly baked into the crust, appearing as darker, aromatic streaks. Drizzle a small amount of the reserved roasted garlic oil over the exposed crust and sprinkle with fresh rosemary sprigs for a finishing touch.

Secrets to a Chewy Crust and Crispy Bottom

The key to pizzeria-style results with a quick pizza dough recipe instant yeast is high heat. The high temperature rapidly expands the moisture in the dough, creating air pockets and a tender crumb. Preheating a baking steel or pizza stone in the oven before use is crucial. This transfers intense heat directly to the bottom of the pizza, ensuring a crisp base. For a crispier edge, pull the pizza out of the oven after 8 minutes, lightly brush the exposed crust with olive oil, then return to finish baking.

How to Meal Prep This Quick Dough

This quick pizza dough recipe instant yeast works well for advanced preparation, making it a healthy eating solution for busy weeknights.

• Cold Fermentation: For even better flavor development, you can prepare the dough (up to Step 4) and place it directly in the refrigerator for up to 24 hours. The cold slows down the yeast, letting the dough develop more complex flavors.
• Freezing Instructions: Once the dough has completed its first rise, you can freeze it for later use. Punch down the dough, form it into a tight ball, and lightly oil the outside. Place in a freezer-safe zip-top bag and freeze for up to 3 months.
• Thawing: To thaw, remove the frozen dough from the freezer and let it sit at room temperature for 1-2 hours, or place it in the refrigerator overnight. It should complete a second short rise before stretching.

FAQs

What is the difference between instant yeast and active dry yeast?

Instant yeast has finer granules and a higher live count than active dry yeast, meaning it can be added directly to dry ingredients and proofs faster. Active dry yeast must first be dissolved in liquid (proofed) before use.

Why is the water temperature so important for quick pizza dough?

Instant yeast thrives in warm conditions (105-115°F / 40-45°C). Water that is too cold will inhibit the yeast, while water that is too hot will kill the yeast, preventing the dough from rising properly.

Can I skip the rise time if I’m in a hurry?

For a truly quick pizza, you can shorten the first rise to 30 minutes, but you risk a denser crust. For best results, allow the full time for the dough to double in size.

My dough isn’t rising, what did I do wrong?

The most common culprits are old (inactive) yeast, water that was too hot or too cold, or not enough sugar to feed the yeast. Ensure your yeast is fresh and your water temperature is accurate for this quick pizza dough recipe instant yeast.

Can I make this recipe without the roasted garlic and rosemary swirl?

Yes, you can skip Step 1 and 5. This will create a basic quick pizza dough. However, the swirl adds significant flavor and aroma to the crust that we highly recommend trying.

How do I prevent the pizza from sticking to the pan/stone?

Make sure your baking surface (pizza stone or baking sheet) is completely preheated and lightly floured. I find a light dusting of semolina on the pizza peel prevents sticking better than flour. If using parchment paper, ensure it’s high-quality and rated for high temperatures.

Conclusion

Making homemade pizza doesn’t have to be a long process. This quick pizza dough recipe instant yeast is designed to deliver maximum flavor and an exceptional texture with minimal effort for quick family dinners. Pin this recipe for your next pizza night and enjoy delicious, homemade results faster than delivery.

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