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30-Minute Homemade Pizza

Add your favorite toppings to this tasty 30-min homemade pizza crust for a new quick-and-easy family favorite meal.

30-Minute Homemade Pizza

Print Recipe

Yield

1 (12-inch) pizza 1 (12-inch) pizza

Prep Time

15 minutes 15 minutes

Bake Time

12 to 15 minutes 12 to 15 minutes

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Select Your Yeast

RapidRise® Instant Yeast
Pizza Crust Yeast
RapidRise® Instant Yeast
Pizza Crust Yeast

Ingredients

Pizza Dough

  • 1¾ to 2¼ cups all-purpose flour
  • 1 packet (2¼ teaspoons) Fleischmann’s® RapidRise® Instant Yeast
  • 1½ teaspoons sugar
  • ¾ teaspoon kosher salt
  • ⅔ cup water (warmed to 120°F - 130°F)*
  • 3 tablespoons corn oil

For the Pizza

  • ½ to 1 cup pizza sauce
  • 1 to 2 cups (4 to 8 ounces or 125g to 250g) shredded mozzarella cheese
  • other toppings as desired

Pizza Dough

  • 1¾ to 2¼ cups all-purpose flour
  • 1 packet Fleischmann’s® Pizza Crust Yeast
  • 1½ teaspoons sugar
  • ¾ teaspoon kosher salt
  • ⅔ cup water (warmed to 120°F - 130°F)*
  • 3 tablespoons corn oil

For the Pizza

  • ½ to 1 cup pizza sauce
  • 1 to 2 cups (4 to 8 ounces or 125g to 250g) shredded mozzarella cheese
  • other toppings as desired

Directions

  1. Preheat oven to 425°F.
  2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Let dough rest at this point for 10 minutes.
  3. Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
  4. Spread with pizza sauce. Top with desired toppings and sprinkle with cheese.
  5. Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.

    *If you don't have a thermometer, water should feel very warm to the touch.

    **To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

    Recipe Note: Use crust to make one thick crust 9-inch pizza. Increase baking time to 20 minutes.
  1. Preheat oven to 425°F.
  2. Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
  3. Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
  4. Spread with pizza sauce. Top with desired toppings and sprinkle with cheese.
  5. Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.

    *If you don't have a thermometer, water should feel very warm to the touch.

    **To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

    Recipe Note: Use crust to make one thick crust 9-inch pizza. Increase baking time to 20 minutes.

Tips

You can either use your hands to gently stretch the dough while working around the circle, or you can use a rolling pin to roll from the middle to the far edge, then quarter turn to keep the circle even (repeating either method until a 12-inch circle is achieved).

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