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All-American Pizza

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)




  • 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)


  • 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.


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.

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Review & Comments

Jessica | Reply

5 stars
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 | Reply

Can you make 1 American pizza in a 13 x 9 pan instead

Red Star Yeast | Reply

Hi Deborah – Yes, you can make one large pizza with the dough.
Happy baking!

jackie | Reply

Can I use the Platinum Instant Sourdough yeast for this pizza recipe?

Red Star Yeast | Reply

Hi Jackie – Yes, use one full (18g) packet of Platinum Instant Sourdough in the recipe.
Happy baking!

Beverly Loyd | Reply

Can olive oil be substituted for vegetable oil?

Red Star Yeast | Reply

Hi Beverly – Yes it can.
Happy baking!

Kurt | Reply

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?

Red Star Yeast | Reply

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 | Reply

5 stars
Can I use all purpose flour?

Red Star Yeast | Reply

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!

Janet | Reply

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

Red Star Yeast | Reply

Hi Janet,
Let the dough rest for 30 minutes before dividing and shaping.
Happy baking!

Melody Johnston | Reply

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.

Red Star Yeast | Reply

Hi Melody,
We would recommend par-baking the crust and then freezing.
Happy baking!

Brian Cole | Reply

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.

Red Star Yeast | Reply

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.

Nolan | Reply

Do you have a good whole bread recipe.?

Red Star Yeast | Reply

Hi Nolan,
We have a 100% Whole Wheat Bread recipe and many other whole grain recipes here:
Happy baking!

KEITH | Reply

5 stars
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

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Maria | Reply

4 stars
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 | Reply

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

Brian | Reply

5 stars
Pizza stone works great no need of cooking dough 1st works great

designerlorraine | Reply

5 stars
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 | Reply

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 | Reply

5 stars
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 | Reply

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

cheryl | Reply

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 | Reply

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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