Quick Pizza Dough

November/December 1996, July/August 1996

Your rating: None Average: 4 (107 votes)

In less time than you can drive to the store and back, this homemade pizza dough is ready.

"I subbed WW pastry flour and regular yeast (let sit for the same amount of time- 15 minutes). Added fresh rosemary and Italian seasoning. It made a flavorful, crisp and slightly chewy thin crust- awesome! So fast and simple. Worked great...
Quick Pizza Dough

Makes: 1 pound dough (6 servings)

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Nutrition Profile


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  • 2 cups all-purpose flour
  • 1 package quick-rising yeast
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 teaspoon extra-virgin olive oil
  • 3/4 cup water


  1. Pulse flour, yeast, salt and sugar in a food processor until mixed.
  2. Heat oil and water in a small saucepan or in a glass measuring cup in the microwave to between 120 and 130°F. With the processor on, gradually pour the warm liquid through the feed tube. (If the mixture is too dry, add 1 or 2 tablespoons warm water.) Process until the dough forms a ball, then process for 1 minute to knead.
  3. Transfer the dough to a lightly floured surface. Cover with plastic wrap and let rest for 10 to 15 minutes.

Tips & Notes

  • Make Ahead Tip: The dough can be made ahead, enclosed in a plastic bag and stored in the refrigerator overnight. Bring to room temperature before using.


Per serving: 151 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 30 g carbohydrates; 4 g protein; 1 g fiber; 390 mg sodium; 65 mg potassium.

Nutrition Bonus: Selenium (19% daily value).

Carbohydrate Servings: 2

Exchanges: 2 starch

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