The RDD Chicago Deep Dish Pizza Quick Dough Recipe

The All Purpose Chicago Pizza Quick Dough Recipe

If you’re looking for that Chicago Deep Dish Pizza Quick Dough Recipe that I’ve been sharing on the RDD Facebook page, here it is, with baking percentages (from the Pizzamaking Dot Com dough calculator).

This is that “I want deep dish pizza tonight, but I don’t want to wait a zillion hours for the dough to ferment and rise” kind of quick dough.
Give this dough at least an hour to rise, which is the perfect amount of time to preheat a baking stone in your oven (if you’re using one).

This recipe also works well as an all purpose pizza dough, so if you want to do a 1 or 2 hour proof in a warm place, and then cold ferment for 24-48 hours in the fridge after your first rise, it works really well for that too. Just make sure to get your dough up to room temp before rolling or shaping.


This is for a 12 inch deep dish, or a 14-16 inch thin crust
(or maybe a 9 inch stuffed, or two 10 inch thin crust pizzas).

RDD Quick Dough 2.0 screenshot


Okay, I have all my ingredients ready. Now what do I do?

Get a mixing bowl.

Empty the yeast and sugar into the bowl.

Add lukewarm water – around 95° to 105° F. Try not to go over 115° F.

Add oil.

Drop salt (and any herbs or garlic powder or spices you might want to add) on top of the oil.

Add the All Purpose flour.

Mix until combined.

Put on food gloves or lightly oil your hands, and knead dough into a ball:

FOR DEEP DISH: Knead only until dough comes together into a ball – total mix & knead time: about 2 minutes. If the dough is a little shaggy, that’s fine. Do not over-knead deep dish dough.

FOR THIN CRUST, PAN or STUFFED: You’ll want to knead about 5 to 10 minutes, or until your arms fall off. *

*If your arms are still attached, you may still have more kneading to do.
Also, you may want to consult your physician for any kneading related injuries.

Coat dough ball with cooking spray and cover bowl with plastic wrap or a towel.

Let dough rise in a warm place for 1 to 2 hours.

Use immediately,

or punch down for a 2nd rise for 1 to 2 more hours,

or place in a zip top bag with most of the air squeezed out, and refrigerate for 24-48 hours.**

**If you let the dough ferment longer than 48 hours, you’re essentially making something like sourdough or on your way to something beer-adjacent.

HEY LOOK – A VIDEO! How did THAT happen?!

** This recipe has been updated 8-18-2019. If you liked the previous version from 2018, you can find it here at RDD Quick Dough version 1 – 2018:


I made too many batches of Quick Dough. Can I put this dough in a zip-top bag and use it later?

Yes, you can. You should be OK using it a day or two later, just make sure to warm up the dough before you try to press it into a deep dish pan or roll it out for thin crust.

Am I really using a WHOLE PACKET OF instant yeast?!

Yes, you’re really using a whole packet of instant dry yeast (IDY). The wonderful yeastiness will help make up for the short amount of time you’re giving the dough to rise and develop those flavors, and also boost the rise. If you’re not in such a hurry to bake your pizza today, or are planning on refrigerating this dough for future use, you could cut that yeast amount in half. If you’re making thin crust or stuffed dough instead of deep dish, you may want to reduce your oil amount. Want to make your own dough formula? Plug your ingredients into the PMDC deep dish calculator. If you have any questions about the recipe or the dough calculator, post comments below or join in on the fun on the RDD Facebook Page.
photo of deep dish equipment

You’ve got the recipe. Now get the tools!

Head over to:
to check out some recommended items.

Fat Daddio’s 12″ Aluminum Round Cake Pan, 2″ Deep
from: Kerekes kitchen & Restaurant Supplies

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5 thoughts on “The RDD Chicago Deep Dish Pizza Quick Dough Recipe”

  1. Made the deep dish version of this recipe last night and only realized I was out of yeast after all the other ingredients were set out. Made it anyways but with 4tsp of combined baking soda and lemon juice. It was quite good but the texture was all wrong of course. Tried some leftover crust this morning and to my surprise it was exactly like a good scone. Sooo, just posting to say that if you substitute lemon juice and baking soda this is a fantastic and easy scone recipe.

    1. Thanks for the tip! I’ll make sure to pass that on to my scone-loving friends and family.
      Next time you run out of yeast and are in an experimenting mood, try a little baking soda and a small amount of beer for flavor. 🙂

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