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 the same day
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 it with plastic wrap. This “rest period” relaxes the gluten and makes stretching the dough 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 the same day, 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!
Vickie
Easy to make and delicious.
Need cooking instructions;
time and Temps. THANKS!
Maria
Thanks so much Vickie. If interested, please check out my pizza category where times and temperatures are provided for specific pizzas. Thanks so much for stopping by!
Diane
Best dough recipe in all that I have tried. I used my bread machine to initiate the process. Will be making it again. Loved it!
Maria
So thrilled to read this! Thanks Diane!
James
Tried making pizza for the 1st time last week using this recipe, absolutely loved it, I shall be using this recipe again tonight. Thanks for sharing this recipe, very simple to make and very very tasty
Maria
How wonderful James! Thanks so much for sharing, truly appreciate it!
Cindy
At what temp are you baking your pizza?
Maria
It really depends on what kind of pizza I am making and the type of heat I am using (convection vs bbq vs regular oven).
As a general rule, I will bake in a 425 °F (220 °C)… but you know your oven best.
If you are interested, head on over to the pizza category where I have a few different kinds of pizza toppings. Thanks so much for stopping by, appreciate it.
Yola
My favorite go to and foolproof pizza dough recipe! So easy to make.
What proportion of whole wheat to white flour would u suggest to keep it just as nice and chewy ?
Thanks!
Maria
Thanks Yola. I will replace 1 cup of all purpose flour (142 grams) with 1 cup of whole wheat flour 156 grams). Great comment, thanks! I will update the post to include this information. Thanks for stopping by.
Ur pal val
Can’t wait to try this… the crust looks perfect!
Maria
Thanks 🙂 It’s really not that complicated once you get the hang of it. Appreciate your comment 🙂
Phyllis
Hi Maria
Is the pizza dough supposed to be soft and sticky? Or do I need to add a little more flour?
After the dough rests in fridge 24 hr. and sits at room temp for 20 min, I then spread in sheet pan but do I let it rise again?
Maria
Yes, soft and sticky. This is not the type of dough that you will flip in the air 😉 You can let it rise if you want a thicker pizza. I will let it be for about 10-15 minutes. Great comment. I will update the post with these details. Thanks Phyllis 🙂 Let me know if you have any other questions 🙂
Phyllis
Hi Maria,
I was waiting for this recipe! I can’t wait to try it! I’ll probably triple it. Is it better for the dough to rest in fridge overnight or is it better to freeze the balls right away if I’m not using immediately.
I tried the taralli recipe. They came out perfect and I will be making them often.
Thanks again!
Maria
My pleasure Phyllis. To be honest, I like the convenience of making the dough and allowing a slow rise in the fridge if I will be using within 24 hours. Otherwise, make the dough and freeze the balls of dough right away. Anxious to hear how it turns out for you! Appreciate your comment ♥
Nella
Thanks for sharing!
We do have pizza night in our home and your mom’s looks amazing!
Have you ever tried it with a different kind of flour? (I try to experiment with gluten-free doughs but have yet to find the perfect combination).
Maria
My pleasure Nella! I have tried making this homemade pizza dough with bread flour. Personally, not much of a difference. I have not tried a GF version. If I do, I will let you know. Appreciate the comment. Have a great week-end ♥
Jovina Coughlin
Wonderful instructions and great recipe.
Maria
Thank you so much Jovina! We love my mom’s homemade pizza dough recipe. Have a wonderful weekend 🙂