If you are craving incredible, authentic pizza but don’t have all day, you’re in the right place. This quick pizza dough recipe delivers a crisp, airy Neapolitan-style crust that’s full of flavour, in just three hours. It’s the perfect shortcut for when you want real, restaurant-quality pizza without the wait.
Say goodbye to takeout and hello to your best pizza night yet.
Normally, a traditional dough rests for 14–24 hours and uses only 1 g of dry yeast. To speed things up, we increase the yeast to 7g so the dough can rise much faster. The pizza might feel a little heavier in your stomach compared to a long fermentation, but many people don’t notice the difference—it’s still delicious and very close to the real deal.
For this recipe, I chose to use a stand mixer with a dough hook from Revo Bake that has a built-in thermometer. This makes it easier to monitor the dough temperature, which is very important for getting the right texture. You want the dough to stay between 23–26°C (73–79°F). If you don’t have a thermometer, you can test it by pressing the dough lightly with your finger—if it bounces back, it’s ready to rest.
This fast, easy pizza dough recipe will make 6 pizza balls at 270g each or 7 balls at 250g each. If this seems like a lot, you can also store any leftovers in the refrigerator for 1 week, or freeze them for later.
Whether you’re cooking for family or friends, this quick and easy pizza dough delivers authentic Neapolitan flavor without the long wait. Follow my instructions closely and you’ll be serving pizza that tastes like it came straight from a pizzeria.
Watch Neapolitan Pizza in 3 Hours!
This Quick Pizza Dough recipe is the secret to restaurant-quality pizza at home.
Vincenzo’s Plate Tips to Make
Quick Pizza Dough
Protein Power
Always check the back of your 00 flour packet for the quantity of protein it is made up of. The protein should be 11–13 g (0.3–0.4 oz). If it is less than 11g, you might find it won’t give you the strength and elasticity you need for proper pizza dough.
No tray? Don’t panic
A professional pizza tray changes the game. If you don’t have one, use individual airtight containers. Add just 1–2 drops of Extra Virgin Olive Oil (EVOO) so the dough balls don’t stick, just avoid adding too much oil as it will weigh them down.
Be Hands On
I love my stand mixer for this dough, but using your hands will work just as well. Hand mixing connects you to the dough and gives you more control over texture.
Keep it Slow and Smooth
Add flour gradually – the one process you shouldn’t rush! Avoiding to add it all at once keeps the dough smooth, prevents lumps, and prevents you from overworking it.
Clean Hands, Clean Dough
When forming your dough balls, make sure your hands are free of sticky flour bits. A scraper is your best friend when working with sticky dough. Use it to clean the counter and remove excess flour or dough, keeping your work surface smooth and easy to handle.
The Secret to Puffy Cornicione
If you are aiming to achieve a beautiful, airy pizza crust, don’t press the edges while stretching the pizza dough out. Keep the air in the rim for a proper Neapolitan-style cornicione.
Stretch and Support
There are many ways to stretch pizza. If you want to remove excess flour, toss it lightly in the air and catch it with claw-shaped hands, letting your knuckles support the dough.
Top Fast
Work quickly once you add toppings. If the sauce sits too long, it will soak the base, making it soggy and hard to slide off the peel.
If using guanciale
For toppings, I used the fat left after from frying guanciale… this oil has amazing flavors! If you aren’t using it, a drizzle of quality EVOO works beautifully.
Always Drain the Mozzarella
Slice fresh mozzarella and place it in a sieve before using it as a topping. This removes excess moisture and stops your pizza from turning watery.
Stay Low
If you are not yet confident with cooking at a very high heat, lower it to 320–350°C (610–660°F). While it will take longer to cook through, it is safer and easier to manage. Also try to place the pizza back in the same hot spot for even cooking when turning it.
Freeze Your Quick Pizza Dough for Later
If freezing, remove from freezer then thaw the pizza dough overnight in the fridge, then leave at room temperature for 3–4 hours before stretching.
How to Serve Quick Pizza Dough
The best way to enjoy your pizza is straight out of the oven while the crust is still puffed and crisp, and the cheese is bubbling.
Instead of using a pizza cutter, try using a pair of kitchen scissors to cut the pizza into slices. This way you don’t crush the edges and you keep the beautiful, airy crust intact. Serve hot, with the cornicione still light and fluffy, just wait a moment or two before you cut through otherwise all your toppings might drop off! It’s almost like it needs a little time to settle – probably one of the reasons they don’t cut into a pizza before serving it up to you when dining at a pizzeria in Italy.
Quick Pizza Dough
Print Recipe
Equipment
- Stand mixer with bowl
- Dough scraper
- Professional pizza tray
- Kitchen thermometer
- Kitchen scale
- Pizza peel
Ingredients
Pizza Dough
- 1 kg / 35.2 oz pizza flour, minimum 11 g protein
- 700 ml / 2.9 cups cold tap water
- 7 g / 0.25 oz dry yeast, 1 sachet
- 5 tsp salt
- Bowl of fine semolina, for stretching the pizza
Pizza Sauce and Toppings
- Crushed peeled tomatoes, with a pinch of salt
- A fresh bunch of basil
- Pecorino Romano, grated
- Salami, Optional
- Sautéed mushrooms, optional
- Guanciale, optional
- Mozzarella cheese, sliced
Instructions
Forming Pizza Dough Balls
- Pour the water into the stand mixer bowl, then add 2 handfuls of flour along with the 5 teaspoons of salt and yeast. Mix for about 20 seconds to activate the yeast.
- Add half of the remaining flour and continue mixing. Then add the rest little by little until well combined, aiming for the dough to reach a temperature of arpprox 25°C (77°F).
- Before forming the dough balls, dust a pizza tray (or airtight containers) lightly with fine semolina so the dough doesn’t stick.
- Transfer the dough onto a clean work surface. Slap it down, then knead back and forth with the palm of your hand until smooth. Use a scraper to divide the dough into portions. Weigh each piece on a scale—aim for 270 g (9.5 oz) for 6 balls, or 250 g (8.8 oz) for 7 balls.
- To shape the dough ball, start by holding a cut portion in one hand with three fingers curled under the bottom, keeping your thumb and index finger free. Use this hand to guide while the other hand folds the dough in, turning it until it forms a ball. Rub your hands gently along the sides to close the bottom, then tuck it in at the end.
- Alternatively, place the portion on your bench and roll it in a circular motion until it becomes round. Tuck in the bottom slightly, then place the dough ball onto your tray or into containers, leaving enough space between each one.
- Cover and let the dough balls rest at room temperature for at least 3 hours. Do not refrigerate during this stage.
Stretching the Pizza Dough Ball
- After 3 hours of resting, use a scraper to gently lift a dough ball from the tray. Dust it with semolina to stop it from sticking, then transfer it to a small bowl of semolina.
- Sprinkle a little semolina on top of the dough, flip it over, and coat the other side. This helps prevent sticking when you stretch. While it’s still in the bowl, press gently in the center of the dough, pushing the air outward toward the edges. This starts to create the puffed cornicione.
- Move the dough to a clean work surface. Press again from the center outward, turning the dough as you go, until the middle is thin and the rim is full of air.
- Stretch the dough further by gently slapping the edges outward, or lift it onto your fingers and rotate it so gravity helps to pull it into shape. This way the middle stays thin while the edges stay nice and airy.
Cooking the Pizza
- Dust a little semolina on the pizza peel. Place the stretched dough on top with the smooth side down and the rough side facing up. Check for any small holes and pinch them closed, tapping gently to seal.
- Spread the crushed peeled tomatoes evenly over the center, leaving the edges clear for the crust. Tear fresh basil leaves by hand and scatter them on top. Add a light sprinkle of Pecorino Romano and your favorite toppings—I used salami, sautéed mushrooms, and guanciale.
- Drizzle with the guanciale cooking oil (or extra virgin olive oil) and add sliced mozzarella. Transfer to a pizza oven preheated to 400°C / 750°F. Bake for about 90 seconds: cook one side for 30 seconds, then lift gently and turn, cooking each side for another 15–20 seconds.
- Make sure the base is evenly cooked and the crust is puffed and golden. If the edges are still a little pale, leave the pizza in the oven for a few extra seconds until they finish cooking.
Video
E ora si mangia, Vincenzo’s Plate….Enjoy!
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This is the best quick pizza dough recipe for making authentic Neapolitan-style pizza at home. If you’d like to try other pizza recipes, check out these favorites:
- 72-HOUR HOMEMADE PIZZA DOUGH – A slow-fermented dough that rests for three full days to develop incredible flavor and texture. Made with high-protein flour and 65% hydration, it bakes into a cloud-like base with a golden, crunchy crust.
- NO KNEAD NEAPOLITAN PIZZA – An effortless dough recipe made with dry yeast and no kneading at all. This recipe can even be made with all-purpose flour, then baked into soft, airy pizza topped with crushed tomato, fresh basil, Roman pecorino, fior di latte, and a drizzle of EVOO.
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