Classic Homemade Pizza Dough with Active Dry Yeast Recipe
Introduction
Making pizza dough from scratch is easier than you might think and yields a delicious, chewy crust perfect for any topping. Using active dry yeast ensures a light and airy texture that elevates your homemade pizza experience.
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
- Step 1: In a small bowl, combine the active dry yeast, granulated sugar, and lukewarm water. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy.
- Step 2: In a large mixing bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture along with the olive oil.
- Step 3: Stir the ingredients with a spoon or your hands until a shaggy dough forms. Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
- Step 4: Lightly oil a clean bowl and place the dough inside, turning it to coat with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
- Step 5: Once risen, punch down the dough to release air. Shape it into a ball and it’s ready to be rolled out and topped for your favorite pizza.
Tips & Variations
- For a crispier crust, preheat your oven with a pizza stone inside and bake your pizza directly on it.
- You can substitute half of the all-purpose flour with bread flour for a chewier texture.
- If you don’t have olive oil, a neutral oil like vegetable oil works fine.
- Let the dough rise slowly in the fridge overnight for more complex flavor.
Storage
Store any unused dough in an airtight container in the refrigerator for up to 3 days. Before using, let the dough come to room temperature and rise slightly. You can also freeze the dough wrapped tightly in plastic for up to 3 months; thaw overnight in the fridge before use.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, but you can add instant yeast directly to the flour without proofing it in water. Adjust rising times accordingly as instant yeast works faster.
Why isn’t my dough rising?
The most common reasons are using water that is too hot or cold, expired yeast, or not giving the dough enough time in a warm place. Make sure your water is lukewarm (105 °F-110 °F) and your yeast is fresh.
PrintClassic Homemade Pizza Dough with Active Dry Yeast Recipe
Learn how to make soft, flavorful pizza dough using active dry yeast with simple ingredients and easy steps. This recipe guides you through activating the yeast, mixing the dough, and preparing it for your favorite homemade pizza toppings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (dough preparation only)
- Total Time: 1 hour 30 minutes (including rising time)
- Yield: One 12-inch pizza crust 1x
- Category: Dough Preparation
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Yeast Mixture
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 cup lukewarm water (105 °F-110 °F)
Dough
- 2¼ cups all purpose flour (320 grams)
- ¾ teaspoon salt
- 1 tablespoon olive oil
Instructions
- Activate the Yeast: In a small bowl, combine the active dry yeast, granulated sugar, and lukewarm water (between 105 °F and 110 °F). Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and salt evenly.
- Combine Wet and Dry Ingredients: Make a well in the center of the flour mixture and pour in the activated yeast mixture along with the olive oil. Stir with a wooden spoon or spatula until the dough begins to come together.
- Knead the Dough: On a lightly floured surface, knead the dough for about 8-10 minutes until it is smooth, elastic, and slightly tacky but not sticky. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- First Rise: Lightly oil a large bowl, place the kneaded dough inside, and turn it to coat with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for 1 to 1½ hours, or until doubled in size.
Notes
- Use lukewarm water to activate the yeast properly; water that is too hot can kill it.
- If you don’t have all-purpose flour, bread flour can be used for a chewier crust.
- After the first rise, you can punch down the dough to remove excess air and shape it as desired.
- This dough recipe makes enough for one 12-inch pizza crust.
- For a crispier crust, preheat your oven and pizza stone before baking.
Keywords: pizza dough, active dry yeast, homemade pizza, pizza crust recipe, Italian dough
