Tuesday, February 17, 2026

Light and Crispy Pizza Dough (30-Minute Rise, No Long Wait)

This light and crispy pizza dough features a quick 30-minute rise and simple ingredients for easy homemade pizza night. Inspired by King Arthur Baking Company, this reliable dough bakes up perfectly in your home oven.

Light and Crispy Pizza Dough (30-Minute Rise, No Long Wait)

Making homemade pizza dough makes pizza night a little more special, and it just plain tastes better. There’s something so satisfying about starting with simple ingredients and turning them into a crust that’s crisp, light, and full of flavor. Over the years, I’ve grown to really love making my own dough, and most of the time I rely on my bread machine to do the heavy lifting.

But recently, while browsing recipes on King Arthur Baking Company, I came across this light and crispy pizza dough and immediately paused when I saw the rise time.

Thirty minutes.

No overnight rest. No multi-hour wait. Just a short rise and you’re ready to move on.

That’s when I thought, I can absolutely do this by hand.

So I grabbed my bag of King Arthur 00 flour, pulled out my mixing bowl, and decided to give it a try. From the very first batch, I was hooked. The dough was smooth, easy to work with, and baked up beautifully — light, crisp, and exactly what I want in a homemade pizza crust.

If you love making pizza at home and want a dependable dough that doesn’t require hours of waiting, this recipe is one you’ll come back to again and again.

Enjoy!

-- Ingredients

This dough is made with simple pantry staples, but each one plays an important role in creating that light, crisp texture.

You don’t need anything complicated — just good-quality basics and a little time.

Lukewarm Water - Activates the yeast and helps create a soft, workable dough.

Olive Oil - Adds flavor and keeps the crust tender inside while crisping outside.

Table Salt - Balances flavor and strengthens the dough structure.

King Arthur 00 Flour or All-Purpose Flour - 00 flour creates a lighter, more traditional pizza texture, while all-purpose works beautifully if that’s what you have.

Instant Yeast - Gives the dough its quick, reliable rise.

Baking Powder - A small boost that helps create extra lightness in the finished crust.

-- Let’s Make It Together

Let’s walk through this together — it’s easier than you think.

Start by measuring your flour carefully. If you’re not weighing it, spoon it lightly into your measuring cup and level it off. This keeps the dough from becoming too dense.
In a large bowl, combine the flour, yeast, baking powder, and salt. Add the lukewarm water and olive oil, then mix until everything comes together into a soft dough.
Turn the dough out onto a lightly floured surface and knead for a few minutes, until it feels smooth and elastic. It should be soft but not sticky.
Place the dough in a lightly oiled bowl, cover, and let it rise at room temperature for about 30 minutes, or refrigerate for a longer rise if needed.
Once risen, roll the dough into a 12-inch circle. Transfer it to parchment paper or a lightly oiled pan and let it rest for about 20 minutes while the oven preheats to 450°F.
Add your favorite toppings and bake until the edges are crisp and the cheese is bubbling.

For best results, transfer the pizza to a wire rack after baking so the bottom stays crisp.

-- Perfecting the Cooking Process

The key to getting a truly light and crispy crust is letting the dough relax before baking. That 20-minute rest after rolling allows the gluten to loosen and the dough to finish rising, which helps it bake up airy instead of dense. Skipping this step often leads to tough or uneven crust, so giving the dough this short break makes a noticeable difference in the final texture.

-- Add Your Touch

Once you’ve made this dough a few times, it’s easy to customize it to fit your style.

You can brush the crust lightly with olive oil and garlic before adding toppings, sprinkle on Italian seasoning, or finish with flaky salt after baking.

Try different cheeses, sauces, or even a white pizza base. This dough works beautifully for classic pepperoni, veggie-loaded pies, or simple margherita-style pizzas.

Make it yours — that’s part of the fun of homemade pizza.

Set The Mood

Do you want to create a certain atmosphere to you dinner? How about what drinks and sides to serve? I've got some great tips for you below that allow you to "Set the Mood" for a great pizza dinner. Check them out now!

If you loved this light and crispy pizza dough, you might also enjoy:

Homemade pizza is one of those things that never gets old, and this dough makes it easy to bring it into your regular routine. I hope this recipe becomes one you reach for again and again.

If you try it, I’d love to hear how you topped yours.

Before You Start

Before you begin, here are a few quick tips to set you up for success:

Can I make this dough ahead? Yes — let it rise in the refrigerator for up to 24 hours, then bring to room temperature before using.
Do I need 00 flour? No — all-purpose flour works well if that’s what you have.
Why add baking powder? It helps create extra lightness in a short-rise dough.
Can I double the recipe? Yes — simply double all ingredients and divide the dough into portions.
What if my dough feels sticky? Add a small amount of flour while kneading until it’s smooth.
How do I store leftovers? Store baked pizza in an airtight container in the refrigerator for up to 3 days.

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