Quick and Easy Dough

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Pillowy soft, with perfect taste and texture, this Quick and Easy Dough is going to be your go to recipe for everything! You are going to want to keep this in the archives and use it over and over again. It is just that incredible.

We all have made homemade versions of kids’ favorites; Burgers, Tacos, and Macaroni and Cheese. When it comes to homemade pizza, though,  it can be intimidating. Not anymore, now you can make homemade pizza and so many other delicious things with this quick and easy dough.


Quick and easy dough on a wooden butcher block with flour scattered around it.

Quick and Easy Dough

Most doughs require lots of proving and rising time. That means you have to plan ahead. If you’re like me, as much as I try to plan ahead, things don’t always go according to planned. But with this super fast and effortless dough I can have an amazing dinner any time of the week. It’s a dinner lifesaver!

The rest time is only about 20 minutes for this dough. So within 30 minutes I can have my pizza or whatever I am making in the oven. It is a great recipe for beginners because it is so easy. And the taste is fantastic. This is a dough recipe that you are going to want to keep in the archives and use over and over again. It is incredible!

Dough Ingredients

Few ingredients make such an amazing dough.

  • Warm Water: Make sure it’s not too hot, or it’ll kill the yeast.
  • Sugar: This is food for the yeast, don’t leave it out
  • Yeast: Gives the dough it’s rise and elasticity
  • Flour: A good strong flour is necessary for good structure.
  • Salt: Essential ingredient in breads

Making Quick and Easy Dough

This is so easy!

  1. Mix: Combine the water, sugar and yeast, give it a little stir then let it sit for 5 minutes.
  2. Combine: In a large bowl combine the flour and salt to the yeast mixture. Stir till smooth.
  3. Rest: Let the dough rest for 10 min. It will rise some.
  4. Prepare: Prepare the dough for whatever you are doing and Let it sit another 10 min.
  5. Bake Bake 400 degrees for 15-20 minutes

Tips for Great Quick and Easy Dough

  • Water: You want your water to be 105-115 degrees when you add it to the yeast for optium proofing
  • Sugar:  Yeast needs food to grow, sugar is it’s favorite. You can also use Honey without changing the flavor or structure of the dough. Use the same amount of honey as you would sugar.
  • Rest: The first 5 min. rest you give the dough acts as it’s first rise, that’s what makes this so quick and easy. You don’t have to wait for a full rise in bread form, which would take longer.
  • Salt: Salt can kill yeast if added at the same time. Don’t add the salt till after it’s rested and you’ve added in the flour. Salt is needed for flavor, structure and enhancement.
  • Flour: Do not add too much flour. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements. The dough should be soft and smooth.It should not leave a residue on your hands, but should not be super stiff either.
  • Double: This is simple to double and make pizza and breadsticks or whatever with.
  • Flavor: Feel free to add seasonings to the dough when you add the flour if you desire.

Pizza Crust Tips with Quick and Easy Dough

This is the best recipe to use for pizza but there are a few things to make it perfect.

  1. Pre-Bake: There is nothing worse than toppings cooked to perfection and doughy crust. I like to eliminate that from happening by pre cooking the crust for 5 min. No more, no less. Once I top it I continue to cook it on the bottom rack in the oven. This ensures the crust cooks through.
  2. Pizza Stone:  If you can preheat a pizza stone, then you do not need to pre-bake the pizza dough.
  3. Bubbles:  If you notice bubbles forming in your dough while it’s cooking, simply pierce them with a fork. You can also fork it before baking to prevent it from bubbling.
  4. Personal:  This dough is wonderful fo rmaking personalized sized pizzas, medium or large pizzas. Have a make your own pizza party.
  5. Freeze: You can freeze the dough. Once you’ve mixed it all together. Shape into one large or two balls, wrap in plastic wrap and then place in a freezer safe bag and freeze for up to 3 month.
  6. Thaw: Thaw in the fridge up to 8 hours or the night before then shape and let rest 10 min and use as desired.

Recipes to use with Quick and Easy Dough

Quick and Easy Dough

4.72 from 7 votes
This is a dough recipe that you are going to want to keep in the archives and use over and over again. It is incredible!
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Author Alyssa Rivers


  • cups warm water
  • 2 Tbsp. sugar
  • 1 Tbsp. yeast
  • cups flour
  • 1 tsp Salt


  • Mix warm water, sugar and yeast together. Let that sit for 5 minutes.
  • Add flour and salt to the water, sugar, and yeast. Mix this until smooth and let it raise for 10 minutes. I used my kitchenaid mixer with the dough hook and it was so easy and worked great!
  • Prepare the dough for what you will be making and let rest for another 10 minutes before putting into the oven.
  • Bake at 400 degrees for 15-20 minutes.
  • *If making a pizza, you can cut the dough recipe in half and make a thinner crust pizza and breadtwists. That is what we like to do.



Calories1755kcal (88%)Carbohydrates370g (123%)Protein51g (102%)Fat5g (8%)Saturated Fat1g (5%)Sodium2361mg (98%)Potassium609mg (17%)Fiber16g (64%)Sugar31g (34%)Calcium77mg (8%)Iron21mg (117%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Side Dish
Cuisine American
Keyword dough, dough recipes
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Please define warm water. I have never been able to make bread that rose much or wasn’t hard. What is warm to me may be too hot for the yeast, or may be too cold. Could you please be more specific for me? Thanks so much!

  2. i love this recipe! i use it all the time. i just shared it again when friends showed up for dinner. we (my 9 year old and i) made another batch really quick and made extra pizza. this recipe is a life saver.

  3. I was visiting friends night and they made the cinnamon pizza it was great. They showed me where to find your recipes and I have been reading them all afternoon, can’t decide what to cook.

  4. It worked great thank you so much for the tips and information I also love baking so it is fun to read your blog and I have tried almost all of your recipes and shared them with my family, and they loved them all.
    Thank you!

  5. This looks like an easy crust to put together, especially on weekdays. Would it be a problem if I used instant yeast? I Instant yeast is all I use since I found it!! No more waiting, just mix up the other ingredients and go!!

    Instant yeast would be a great thing to teach your readers about!! Once they use it they will never go back!!?

  6. I recently discovered (via another website, which I don’t recall right now) using lots of yeast to shorten the rise times. Turns out if you feed it (sugar), the rise times are great – 10-20 minutes first time, 5-10 second time. And the bread does not come out yeasty at all.
    I don’t have a mixer, so I mix about a third of the flour into the yeast mix (after first sitting), and mix that with a wooden spoon to a consistency of oatmeal. Then mix the crap out of it to get the gluten going. Finally add the rest of the flour, some at a time, until I like the dough consistency.
    Try it! It works great!
    Thanks for this recipe! My prior one used 3 Tbsp of yeast!!

  7. I’ve been looking for an easy dough recipe I could use with my kids. This recipe works great. I added a little extra sugar and cinnamon to it so we could bake some apples pockets, instead of regular bread twist we made cinnamon and brown sugar bread bites. Perfect recipe for so many uses. Thank you for sharing your recipe, it’s awesome.

  8. Thank you so much for sharing this recipe!
    This dough is effortless and so versatile. I have a party coming up and would like to find out if I can make this dough in advance, and if I can store them in the freezer just in case.

  9. Can I use Bread Flour instead of All Purpose flour for this recipe? If so, how much yeast do I need? Thanks 🙂

    1. It makes one big 12 inch thicker crust pizza or two smaller pizzas. We divide the recipe in half and make a thinner crust 12 inch pizza and breadtwists. 🙂

  10. Oh, I am so giving this a try. So many of my attempts at dough have ended up in the trashcan. The Zucchini bars were awesome also!

  11. I came across your website today and some of your stuff looks amazing. It has been too long since I’ve made pizza at home and I’m excited to try this dough. Bookmarking your website for later.

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