Here’s how to make pizza dough with active dry yeast to get perfect results. This great-tasting pizza crust starts with homemade pizza dough, and this family recipe has stood the test of time. Now, every night can be pizza night!
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Introduction
There is no need to go to a restaurant for a great-tasting pizza.
If you have a wood-burning stove or a pizza stone, great! But, it is not necessary to make a great pizza crust.
You might be disappointed to learn that there will be no flipping in the air of this easy pizza dough, nor will you need a rolling pin.
The best part is that making this simple, homemade pizza dough recipe is easier than you think with ingredients you probably have in your pantry.
Are you ready to make the best Italian pizza dough recipe in the world?
Let’s take a closer look at what you need.
Homemade pizza dough ingredients
These ingredients make 1 large pizza (15-16 inches); 2 small pizzas (10- 12 inches) or 1 rectangular pizza (10 x 15 inches).
Go to the printable recipe card found at the bottom of the page for the specific amounts of each ingredient.
Active Dry Yeast: This living microbe makes the dough expand. This recipe uses active dry yeast. The yeast is inactive if it does not foam up when combined with the sugar and water. Therefore, it will be necessary to start over with another batch of yeast.
Sugar: This is the fuel needed to activate the yeast.
Water: Warm water provides the proper environment for the yeast to bloom. The water temperature should be warm to the touch, between 105 °F-110 °F.
All-Purpose Flour: The total amount of flour will depend on the weather and moisture in the air. A scale to measure the exact amount of dough is recommended.
Olive Oil: A contributing factor to a soft and supple dough.
Salt: Provides the necessary flavor.
How to make the best yeast pizza dough at home
The magic of making pizza dough begins with yeast.
In a small bowl, dissolve 1 teaspoon of active dry yeast and 1 teaspoon of sugar in 1 cup (250 mL) of lukewarm water (105 °F-110 °F).
Within 5-10 minutes, there should be a flurry of activity as the yeast is activated. If there is no activity, you should probably start with another batch of active dry yeast.
Meanwhile, sift all-purpose flour (2¼ cups or 320 grams) in the bowl of a stand mixer.
While waiting for the yeast, let’s prep the bowl that the pizza dough will rest in. Drizzle about ½ teaspoon of olive oil in a large glass bowl. With your fingertips or a pastry brush, spread the olive oil on the bottom and the sides of the bowl. Set aside.
When the yeast mixture is ready, add it to the flour. Use a sturdy wooden spoon or your stand mixer to mix roughly, until you obtain a shaggy mass. Wait a minute or so for the flour to become hydrated.
Next, add the salt (¾ teaspoon) and the olive oil (1 tablespoon). Salt slows down the fermentation of the yeast, so it is best not to add these two ingredients together.
Attach the dough hook and knead on low speed until the dough pulls away from the sides of the bowl (about 5 minutes).
No stand mixture? No problem! Continue mixing the ingredients with a sturdy wooden spoon and knead the dough directly in the mixing bowl. Or, transfer this “ragged” dough onto a lightly floured board and knead the dough for about 10 minutes until the dough is smooth and elastic.
Remove the freshly made pizza dough from the stand mixture. With your hands, form the dough into a smooth round ball, by rotating and pulling the dough towards the bottom of the ball.
Place the dough ball in the lightly greased bowl (previously prepared).
Roll the dough around in the bowl to lightly coat the entire surface.
Cover with plastic wrap.
3 options for your pizza dough
1-Cooking the pizza
Allow the dough to rise at room temperature for approximately 2 hours or until it doubles in size.
Gently punch down the dough once the pizza dough has doubled in size.
Gently knead the dough into a smooth round ball (or cut it in half and make 2 balls if making small pizzas) by rotating and pulling the dough towards the bottom of the ball.
Place the dough ball back in the bowl for another 15 minutes; coat the ball with a thin layer of oil and cover with plastic wrap. This “rest period” allows the gluten to relax and makes stretching the dough a lot easier.
Then, gently transfer the ball of dough to a pizza pan that has been lightly brushed with oil or butter. Then, with lightly oiled fingertips, gently stretch the dough.
Top with pizza sauce or your favorite ingredients and bake.
2- Cold rise your pizza dough
Place the ball of dough in the refrigerator for up to 5 days. You might be surprised to learn that the pizza dough will continue to grow so make sure the bowl is big enough to allow for some growth.
This is referred to as a cold rise.
It provides you with a great-tasting crust and a pizza with great texture. (Source: Serious Eats).
In my humble opinion, this is the best method.
When ready to use, remove it from the refrigerator and allow it to come to room temperature.
Gently knead the dough into a smooth round ball (or cut in half and make 2 balls if making small pizzas), by rotating and pulling the dough towards the bottom of the ball.
Place the dough ball in a lightly greased bowl and roll the dough in the bowl to lightly coat the entire surface. Allow the dough to rest for 10-15 minutes. This will make stretching the dough a lot easier.
Then, gently transfer the ball of dough to a pizza pan that has been lightly brushed with oil or butter. Then, with lightly oiled fingertips, gently stretch the dough.
Garnish with your favorite toppings, bake and enjoy.
3-Freezing your ball of pizza dough
Allow the dough to rise at room temperature for approximately 2 hours or double in size.
Once the pizza dough has doubled in size, punch down the dough.
Gently knead the dough into a smooth round ball (or cut it in half and make 2 balls), by rotating and pulling the dough towards the bottom of the ball.
Place your ball(s) of dough on a tray and place it in the freezer. Once frozen, place it in plastic bags where it can be kept frozen for up to one month. When ready to use, thaw overnight in the fridge.
When ready to use, remove from the refrigerator and bring to room temperature before stretching out the dough.
Alternatively, can be frozen before the first rise but you must plan when you are ready to use your dough by allowing a cold rise in the refrigerator or at room temperature.
How to stretch pizza dough
Transfer the ball of pizza dough from the bowl to your pizza pan. With lightly oiled fingertips, begin to push and gently poke at the dough, stretching it as you go along (I have a small bowl filled with about 1 teaspoon of oil). Remember to dip your fingers in the olive oil as you are “pushing” the dough into place.
The top of the stretched-out dough will have a very thin layer of oil.
For a thin crust pizza, add your favorite topping and bake immediately; for a thick crust pizza allow to rest up to 30 minutes, then add your toppings and bake immediately.
Tips
- You need a hot oven in order to achieve a great pizza crust. Therefore, always preheat your oven for at least 60 minutes before cooking your pizza.
- If refrigerating the pizza dough, allow 1-2 hours for it to reach room temperature before stretching it.
FAQ
Yes, you can. In fact, I created a different recipe using only whole wheat flour. You are going to love this no-knead whole wheat pizza dough.
Yeast is extremely sensitive to the temperature of the water, so if using active dry yeast, you should have a thermometer reading between 105 °F and 110 °F.
Test the dough by pressing two fingers into it; if there is an imprint, the dough has doubled in size.
If you have difficulty stretching out your dough, allow it to rest for another 10-15 minutes. Also, make sure it is at room temperature as cold pizza dough is difficult to stretch. Another suggestion, try greasing your pizza pan with a thin layer of butter, this can prevent the dough
The Best San Marzano Pizza Sauce
San Marzano Pizza Sauce
This family recipe for an easy, no-cook, 5-minute homemade pizza sauce recipe made with San Marzano tomatoes is the best!
Easy pizza recipes
Are you looking for more easy pizza recipes? Make sure to visit my pizza page!
Recipe inspiration
Growing up Italian meant Friday night was pizza night. I can still remember rushing home from school because I wanted to help my mom make pizza.
She would always wait for me.
♥♥♥
You are going to love my mom’s recipe. It makes a crust that is crisp yet soft and chewy.
It is the best pizza dough recipe with yeast for all of your favorite pizza toppings.
Head on over to my YouTube channel, where my friend Carlo and I share nine different toppings for pizza.
While you are there, subscribe to the YOU TUBE channel.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this homemade pizza dough recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
How to Make Pizza Dough with Active Dry Yeast
Ingredients
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 cup lukewarm water 105 °F-110 °F
- 2¼ cups all purpose flour 320 grams
- ¾ teaspoon salt
- 1 tablespoon olive oil
Instructions
- Measure the yeast, sugar and lukewarm water in a small bowl and let it proof for about 5-10 minutes.
- Sift the flour in the bowl of a stand mixer.
- Add the yeast mixture and combine roughly with a sturdy wooden spoon or your stand mixer. The dough will have a “ragged” look. Let it stand for about 1 minute for the flour to hydrate.
- Add the salt and the oil.
- Attach the dough hook and knead for about 5-6 minutes. Dough pulls away from the sides of the mixing bowl when done.
- Alternatively, can be kneaded by hand.
- The dough can be used immediately, refrigerated or even frozen. Refer to the detailed explanation in the text.
Video
Notes
Nutrition
This post was originally published on April 22, 2017, republished on July 1, 2019 and again on May 31, 2022 with updated content. Thanks for sharing!
Phyllis D
Love the pizza dough recipe. I made it and left it in the fridge for the 5 days and it was fantastic. I love the idea of the 5 days as it leaves me more time to do cooking the ingredients on the day I make it. Thanks for the great recipe.
Maria
Oh, the slow fermentation of the yeast much have resulted in such a great tasting dough! Thanks so much for sharing Phyllis!
Margaret Bertrand
My favorite recipe for Pizza Ponzo’s..my Mom’s recipe for Pizza sauce, comes from my garden, and is gorgeous, then come my adult children, my 7 foot 8 inch son yelling, I’ll have 5 Ponzo’s (Can’t be done, not even by this giant) Thanks you for the recipe, I have tried a couple, but this one turns out the best especially when it’s refrigerated for a few hours. To double is easy, I do it often..
Maria
lol… thanks so much Margaret!
Vicenta Reutzel
thanks for sharing
Maria
My pleasure Vicenta.
Heidi Tillinghast
Amazing!
Maria
SO thrilled to read this! Thanks Heidi!
Jane
This dough is absolutely the best I’ve ever made. I doubled the recipe. I used my bread machine on the knead cycle. 18 minutes. I made my son two pizzas this morning. He called , saying this was the best crust! At 84 years old I’ve made more pizza than you can imagine. I love your website. All your recipes are wonderful. Thank you again and again.
Maria
How wonderful Jane! Thank you so much for taking the time to share, I truly appreciate it. SO thrilled to read this.
vinona bennett
what temperature is best to cook the pizza?
Maria
Thanks for your interest Vinona. I like to preheat the oven to 500 °F (260 °C) with the oven rack in the bottom third of the oven. When it’s time to bake the pizza, I will lower the heat to 450 °F (230 °C). In order to get a nice crusty pizza, the oven needs to be really hot. Hope that helps.
vinona bennett
Maria, s for sending the temp info.
This dough is quite easy to make, done successfully once and looking forward to trying your topping recipes soon.
question: second time, i made this dough I didn’t have white sugar and used raw turbinado (brown granulated sugar) and it didn’t rise in 24 hours. Since I wasn’t using it the same day, I had it in the fridge for a cold rise.
another question: To freeze dough, do I put in the freezer right away after kneading and shaping a ball?
I love this recipe!! Thank you!
Maria
My pleasure Vinona. Once I have made my ball of dough, I allow it to double in size at room temperature, then I punch it down, form into balls and freeze. When I am ready to use it, I thaw overnight in the fridge, then bring it to room temperature and stretch out the dough. If you are short on time, you can make the ball of dough and then freeze it, but you must allow time for the second rise to occur when you are ready to bake it. Both methods work. It really depends on your availability. Enjoy.
Daniela
Hi Maria,
Thank you so much for sharing this recipe – I gave it a go tonight and made a large Mexicana pizza with our homemade sauce and salami, it was absolutely delicious!!
This is my new go-to pizza dough recipe.
So easy and sooo tasty!
Thank you again!!!
Maria
How wonderful Daniela! Thanks for sharing!