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    Home » Pizza » How to Make Pizza Dough: Recipe with Active Dry Yeast

    How to Make Pizza Dough: Recipe with Active Dry Yeast

    May 31, 2022 , Updated November 5, 2022 Maria 44 Comments

    Jump to Recipe Jump to Video
    A pizza dough ball on a floured surface.

    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!

    An overhead shot of pizza balls on a surface covered with flour.
    Jump to:
    • Introduction
    • Homemade pizza dough ingredients
    • How to make the best yeast pizza dough at home
    • 3 options for your pizza dough
    • How to stretch pizza dough
    • Tips
    • FAQ
    • The Best San Marzano Pizza Sauce
    • Easy pizza recipes
    • Recipe inspiration
    • Recipe

    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.

    Dry yeast, salt and water in bowls, next to a for an a large wooden spoon.

    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.

    The ingredients to make this Italian pizza dough recipe are in bowls.

    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.

    The yeast mixture is added to the flour and mixed together to obtain a "shaggy mass".

    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. 

    The dough to make pizza is placed in the bowl of a stand mixture.

    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. 

    The pizza dough has formed a ball which pulls away from the stand mixture.

    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.

    The pizza dough is removed from the stand mixture and is formed into a round ball.

    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. 

    A ball of pizza dough is placed in a lightly greased bowl.

    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

    Can I use whole wheat flour?

    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. 

    What is the best temperature for the yeast to grow?

    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.

    How do I know if my dough has doubled in size?

    Test the dough by pressing two fingers into it; if there is an imprint, the dough has doubled in size.

    My pizza dough won’t stretch, what do I do?

    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

    Pizza sauce in a bowl.

    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

    • Potato Pizza
    • Pesto Pizza Recipe
    • Margherita Pizza
    • Chocolate Pizza

    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 

    WELCOME! Sign up for my FREE NEWSLETTER for more delicious recipes, tips and updates!

    ★★★★★ 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

    The pizza dough is removed from the stand mixture and is formed into a round ball.

    How to Make Pizza Dough with Active Dry Yeast

    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.
    5 from 14 votes
    Print Save RecipeSaved! Pin Rate
    Course: Main
    Cuisine: Italian
    Prep Time: 20 minutes
    Total Time: 10 minutes
    Servings: 4 servings
    Calories: 300kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    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.
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    What is the best temperature for the yeast to grow? 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.
    How do I know if my dough has doubled in size? The dough can be tested by pressing two fingers into it; if there is an imprint, the dough has doubled in size.
    Ready to use your ball of dough? Great! Remove from fridge and allow a few hours for the dough to attain room temperature.
    How to stretch pizza dough: Transfer the ball of pizza dough from the bowl to your pizza pan. With lightly oiled finger tips, 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. 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. 
    My pizza dough won’t stretch: If you are having 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. Finally, try greasing your pizza pan with a thin layer of butter.
    These ingredients make 1 large pizza (15-16 inches); 2 small pizzas (10- 12 inch) or 1 rectangular pizza (10 x 15 inches).
    Recipe can easily be doubled or even tripled if planning to freeze a big batch of dough. Divide in thirds. Freeze dough balls individually.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 300kcal | Carbohydrates: 55g | Protein: 8g | Fat: 4g | Sodium: 293mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Calcium: 11mg | Iron: 3.3mg
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    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!

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    Filed Under: How to, Pizza

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Jo

      January 30, 2023 at 6:47 pm

      5 stars
      I haven’t been able to find a pizza dough recipe, until now, that is very similar to my mom’s recipe that I never wrote down (and neither did she)! This pizza crust has wonderful flavor! My family really enjoyed this pizza crust! Preheating the oven to 500 then lowering the temperature to 450 to bake is key to a perfect crust!
      Thank you Maria, for another recipe, reminiscent of my mom’s recipes as I grew up!

      Reply
      • Maria

        January 30, 2023 at 6:51 pm

        I am so thrilled to read this! Thanks so much for sharing Jo!

        Reply
    2. Lynn Nicoletti

      January 07, 2023 at 6:05 am

      5 stars
      I am an Italian/American living in Japan & cannot really find a good pie here. I lost my Grandmas recipe when I moved but have to say this is just a good a recipe as hers was. I put my pizza stone on my gas grill with cherry wood for smoke & cooked the pizza at 550. The bottom was very crispy & the dough was chewy and delicious! Mille Grazie Paisano!

      Reply
      • Maria

        January 07, 2023 at 7:37 pm

        How wonderful Lynn! Thanks so much for sharing!

        Reply
    3. Chrissy Virelli-Kuhens

      November 21, 2022 at 7:01 am

      5 stars
      I made this pizza ,and OMG so so good..I FINALLy have a pizza crust that isn’t so thick and chewy..
      I was looking for more of a crusty and crisp dough.. eureka! I have found it!

      Reply
      • Maria

        November 22, 2022 at 8:12 pm

        How wonderful, Chrissy! Thanks so much for sharing!

        Reply
    4. Phyllis D

      July 17, 2022 at 8:56 am

      5 stars
      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.

      Reply
      • Maria

        July 19, 2022 at 9:25 pm

        Oh, the slow fermentation of the yeast much have resulted in such a great tasting dough! Thanks so much for sharing Phyllis!

        Reply
    5. Margaret Bertrand

      July 16, 2022 at 3:33 pm

      5 stars
      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..

      Reply
      • Maria

        August 06, 2022 at 6:54 am

        lol… thanks so much Margaret!

        Reply
    6. Vicenta Reutzel

      April 24, 2021 at 4:27 pm

      thanks for sharing

      Reply
      • Maria

        April 24, 2021 at 7:08 pm

        My pleasure Vicenta.

        Reply
    7. Heidi Tillinghast

      April 01, 2021 at 10:33 pm

      5 stars
      Amazing!

      Reply
      • Maria

        April 02, 2021 at 8:29 am

        SO thrilled to read this! Thanks Heidi!

        Reply
    8. Jane

      March 31, 2021 at 11:32 am

      5 stars
      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.

      Reply
      • Maria

        April 02, 2021 at 8:31 am

        How wonderful Jane! Thank you so much for taking the time to share, I truly appreciate it. SO thrilled to read this.

        Reply
    9. vinona bennett

      September 09, 2020 at 10:05 pm

      what temperature is best to cook the pizza?

      Reply
      • Maria

        September 09, 2020 at 10:08 pm

        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.

        Reply
        • vinona bennett

          September 14, 2020 at 11:49 pm

          5 stars
          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

          September 15, 2020 at 2:41 pm

          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.

    10. Daniela

      September 03, 2020 at 7:24 am

      5 stars
      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!!!

      Reply
      • Maria

        September 04, 2020 at 11:35 am

        How wonderful Daniela! Thanks for sharing!

        Reply
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