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All-American Pizza
This quick-rise pizza dough is ready so fast, you must prepare your toppings first!
Yield 2 pizzas (12-inch or 14-inch)
Ingredients
Dough
- 2 1/2 cups bread flour
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Quick Rise Yeast
- 1 1/2 teaspoons table salt
- 1 cup warm water (120-130°F)
- 2 tablespoons vegetable oil
Toppings (per pizza)
- 3/4 cup shredded mozzarella cheese, divided
- 3/4 cup pizza sauce
- Other toppings (as desired)
Instructions
- In stand mixer bowl, combine 1 cup flour, yeast, and salt; whisk to combine.
- Add water and oil to flour mixture.
- Using the paddle attachment, blend at low speed until moistened; then mix 3 minutes at medium speed.
- Switch to dough hook attachment. With mixer on low-medium speed, gradually add in enough remaining flour to make a soft dough. Knead until dough is soft and elastic, about 3 to 5 minutes.
- Shape dough into a ball. Cover and let dough rest for 15 minutes.
- Preheat oven to 400°F.
- Divide dough into 2 equal parts. With well-floured or greased fingers, press each half into greased 12- or 14-inch pizza pans.
- Sprinkle 1/4 cup of mozzarella cheese over dough to prevent a soggy crust. Spread prepared pizza sauce on each pizza. Add your favorite toppings, such as: mushrooms, onions, olives, green peppers, pepperoni, cooked Italian sausage, and anchovies.
- Sprinkle remaining mozzarella cheese (or your favorite shredded cheese) over entire pizza.
- Bake for 25 to 30 minutes, or until edge is crisp and light golden brown and cheeses are melted. Serve immediately.
Notes
You can adjust the amount of toppings depending on your preference.
You can substitute Active Dry Yeast or Platinum Yeast 1-for-1 in this recipe.
Photo by Barbara Bakes.
Review & Comments
Danny | •
Awesome recipe! I baked yesterday for a SuperBowl gettogether, and it was a hit! I’ve experimented with it a couple times before, not getting desired outcomes for ratios. I have 15-inch pie plates, which puts me in this awkward middle ground. First time, I followed exactly (including cutting the dough in half) and I was having trouble stretching it out far enough to cover the whole area of my 15″ pie plates. Second time, I didn’t cut in half, instead stretching the whole dough to my 15″ pie plate with ease, but the bread came out too thick for my liking. Third time was a charm: I 1.5-ed the dough recipe and cut it in half for two pies, and they came out perfectly on a 15″ pie plate. (This is what I used for the SuperBowl gettogether) I then 0.75-ed the recipe for a singular 15″ pie. Again, perfection, but for one pie.
Jessica | •
Great recipe! The dough was a little sticky with the moisture in the air, so I added a little more flour. After rising, the dough relaxed and shaped fairly easily. My family said “this is the best crust you’ve ever made”. Thanks!
Deborah | •
Can you make 1 American pizza in a 13 x 9 pan instead
Hi Deborah – Yes, you can make one large pizza with the dough.
Happy baking!
jackie | •
Can I use the Platinum Instant Sourdough yeast for this pizza recipe?
Hi Jackie – Yes, use one full (18g) packet of Platinum Instant Sourdough in the recipe.
Happy baking!
Beverly Loyd | •
Can olive oil be substituted for vegetable oil?
Hi Beverly – Yes it can.
Happy baking!
Kurt | •
Am I able to swap out a portion of the dry yeast for the platinum sourdough starter (18g) package in this recipe to make sourdough pizza crust?
Hi Kurt – Yes, but use the entire packet (18g) of Platinum Instant Sourdough. This product contains 7 grams / 2 1/4 teaspoons (same as a packet of Quick Rise/Instant or Active Dry Yeast) of instant yeast plus 11 grams of dried sourdough culture. More information can be found here.
Happy baking!
Sandy | •
Can I use all purpose flour?
Hi Sandy,
Yes, you can use all-purpose flour. You may need to use a bit less water and a little less kneading. Just keep an eye on your dough.
Happy baking!
Carol
Janet | •
How long would you need the dough to sit if using the active dry yeast instead of the instant?
Hi Janet,
Let the dough rest for 30 minutes before dividing and shaping.
Happy baking!
Carol
Melody Johnston | •
Can this pizza dough be frozen? If so, at what point do you freeze it and how do you handle it when you’re ready to use it?
Thank you.
Hi Melody,
We would recommend par-baking the crust and then freezing. https://redstaryeast.com/yeast-baking-lessons/postpone-baking/
Happy baking!
Carol
Brian Cole | •
mixing the salt and yeast in flour? your yeast baking inst. say to not let yeast and salt touch each other like this would be doing.
Dear Brian,
It is ok if you are blending the yeast in with the flour and other dry ingredients and making the dough right away. If yeast is mixed with salt and left to sit for an extended period of time, it can be harmful to the yeast.
I hope you will find this information helpful.
Carol
Nolan | •
Do you have a good whole bread recipe.?
Hi Nolan,
We have a 100% Whole Wheat Bread recipe and many other whole grain recipes here: https://redstaryeast.com/recipes/whole-grain-healthy-breads/.
Happy baking!
Carol
KEITH | •
Good Afternoon Redstar Friends,
Thank you for the your great products, recipes and information. I use your products daily. Great pizza recipes, pictures and steps.
I have been making pizzas at home most of my life, and worked in pizza shops and delivered.
I enjoy reading the informative comments from other readers and trying their suggestions.
Keep up the great work !
Sincerely,
Brian Keith
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Maria | •
This is awesome. Now I would be able to make pizza completely by myselves. I used to by the base for making pizza, since I was not aware or nit able to make one. Also, please do share some good pizza recipes, if you have
emily | •
First time I made pizza and it was great! Also very easy. Everyone needs to try this, forget frozen.
Brian | •
Pizza stone works great no need of cooking dough 1st works great
designerlorraine | •
I added 1/2 TSP of Adams Reserve Classic Italian Bread Dipper seasoning (ingredients are garlic, rosemary, thyme, black pepper and parsley) to the dough … gave it really nice Italian taste. Yum.
Jerry | •
Rather than cheese first, try pre-baking your crust for 4 minutes, removing it from the oven and adding your sauce and ingredients…Cheese last. No more raw pizza dough.
Mary Manistique MI | •
This recipe was easy and makes great crust! I sprinkle Sea salt and Corn flour lightly on greased cookie sheets. Makes crust even more yummier. I also spray edges with Olive oil and sprinkle sea salt and parm cheese on top!
Anonymous | •
some people parbake and some brush with olive oil to prevent mositure from going into crust.
cheryl | •
Thank you for your recipe….this is the FIRST one that I’ve ever read that told me to put cheese on first to prevent a soggy crust…I am 54 years old and I have asked the WORLD what am I doing wrong on my pizza crust….and I know how to bake some great bread…..THANK YOU SO VERY MUCH FOR YOUR WORDS OF WISDOM!!!!! 🙂
Judy | •
This was my first Pizza I had made. We all enjoyed the Pizza I would say to all you should try it. Very fun to make we loved the way it tasted.