4.9 from 7 reviews
All-American Pizza
This quick-rise dough is ready so fast, you must prepare your toppings first!
Yield: Two 12-inch or 14-inch pizzas
For the dough:
  • 2½ cups bread flour
  • 1 package (0.25oz) or 2 ¼ tsp Red Star Quick-Rise Yeast
  • 1½ tsp salt
  • 1 cup warm water (120-130°F)
  • 2 Tbsp vegetable oil
For the toppings:
  • ¾ cup shredded mozzarella cheese - per pizza
  • ¾ cup pizza sauce - per pizza
  • Other toppings, as desired
  1. In stand mixer bowl, combine 1 cup flour, yeast, and salt; whisk to combine.
  2. Add water and oil to flour mixture.
  3. Using the paddle attachment, blend at low speed until moistened; then mix 3 minutes at medium speed.
  4. 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.
  5. Shape dough into a ball. Cover and let dough rest for 15 minutes.
  6. Divide dough into 2 equal parts. With well-floured or greased fingers, press each half into greased 12- or 14-inch pizza pans.
  7. Sprinkle ¼ cup of mozzarella cheese over dough to prevent a soggy crust. Spread prepared pizza sauce on each pizza (approximately ¾ cup of sauce per pizza). Add your favorite toppings---mushrooms, onions, olives, green peppers, pepperoni, cooked Italian sausage, anchovies, etc.
  8. Sprinkle remaining mozzarella cheese (or your favorite shredded cheese) over entire pizza.
  9. Bake at 400°F for 25 to 30 minutes, or until edge is crisp and light golden brown and cheeses are melted. Serve immediately.

  10. Red Star recipe. Image by Barbara Bakes.
You can adjust the amount of toppings depending on your preference.

1 package (0.25oz) Red Star Active Dry Yeast or Platinum Yeast can be substituted in this recipe.

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  1. 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!

  2. How long would you need the dough to sit if using the active dry yeast instead of the instant?

  3. 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.

  4. 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.

  5. Do you have a good whole bread recipe.?

  6. 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 !
    Brian Keith

  7. 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

  8. First time I made pizza and it was great! Also very easy. Everyone needs to try this, forget frozen.

  9. Pizza stone works great no need of cooking dough 1st works great

  10. 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.

  11. 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.

  12. 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!

  13. some people parbake and some brush with olive oil to prevent mositure from going into crust.

  14. 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!!!!! 🙂

  15. 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.

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