Classic 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
Scale
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
