yeast pizza dough recipe

Written ByJenny Smyth Posted on
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The Best yeast pizza dough recipe

Growing up, pizza was a weekly staple in our home. My mom would make her famous yeast pizza dough from scratch, and the smell of that freshly baked pizza would fill the house.

It was more than just a meal; it was a family tradition. Over the years, I’ve perfected her recipe and now make it for my own family.

My kids love helping me in the kitchen, and we often have pizza nights where we make the dough together and add our favorite toppings. This yeast pizza dough recipe is versatile and perfect for any occasion, whether it’s a quick weeknight dinner or a fun family gathering.

Plus, making pizza dough at home is healthier than store-bought options, as you can control the ingredients and avoid preservatives. The dough is soft, chewy, and has a slight tang from the yeast, making it the perfect base for any pizza topping you can imagine.

It’s a great way to get kids involved in cooking and teaches them about the science of baking. The process of kneading the dough is therapeutic and a great stress reliever.

Plus, there’s nothing quite like the satisfaction of biting into a pizza made with homemade dough.

Yeast Pizza Dough Recipe

4.9 from 960 votes

This classic yeast pizza dough recipe is perfect for making homemade pizzas. The dough is soft, chewy, and has a slight tang from the yeast, making it the perfect base for any pizza topping.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 1/4 tsp active dry yeast
1 tsp granulated sugar
1 cup warm water
2 1/2 cups all-purpose flour
1 tsp salt
2 tbsp olive oil

For the Sauce

1 cup tomato sauce
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste

For Toppings

1 cup shredded mozzarella cheese
Your choice of veggies and meats

👨‍🍳Directions

1Preheat oven to 450°F.
2If using a pizza stone, place it in the oven as it preheats.
3This will help create a crispier crust.
4Sprinkle a handful of cornmeal or semolina flour on the pizza peel to prevent the dough from sticking.
5This will ensure the dough slides easily onto the stone when baking.
6In a small bowl, combine the warm water and sugar.
7Sprinkle the yeast over the top and let it sit for 5-10 minutes until the yeast is frothy.
8This step is crucial as it activates the yeast and ensures your dough will rise properly.
9If the yeast does not become frothy, it may be expired, and you will need to start over with fresh yeast.
10In a large mixing bowl, combine the flour and salt.
11Make a well in the center and pour in the yeast mixture and olive oil.
12Stir until a dough forms.
13Turn the dough out onto a lightly floured surface and knead for 5-7 minutes.
14The dough should become smooth and elastic.
15If the dough is too sticky, add a bit more flour.
16If it’s too dry, add a bit more water.
17Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour.
18This will allow the yeast to work its magic and make the dough light and fluffy.
19The dough should double in size.
20Punch down the dough and let it rise again for another 30 minutes.
21This second rise is optional but will give your pizza an even lighter and fluffier crust.
22On a lightly floured surface, roll out the dough to your desired thickness.
23For a thin crust, roll it out thinner.
24For a thicker crust, roll it out thicker.
25Place the dough on a piece of parchment paper or a pizza peel dusted with cornmeal or semolina flour.
26Spread the tomato sauce evenly over the dough, leaving a border for the crust.
27Sprinkle with oregano and basil.
28Add your desired toppings, such as cheese, vegetables, and meats.
29Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
30Keep an eye on the pizza as it bakes, as oven temperatures can vary.
31If the crust starts to brown too quickly, you can cover the pizza with a piece of foil to prevent it from burning.
32Remove the pizza from the oven and let it cool for a few minutes before slicing.
33This will allow the cheese to set and make it easier to slice.
34Slice the pizza into desired portions and serve with your favorite sides, such as salad or garlic bread.
35Enjoy your homemade pizza with family and friends.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Pizza stone or baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also add herbs and spices to the dough for extra flavor. For a thicker crust, use less yeast and let the dough rise for a longer period. For a thinner crust, use more yeast and let the dough rise for a shorter period. You can also freeze the dough for up to 3 months. Just thaw it overnight in the refrigerator before using.

This yeast pizza dough recipe is a family favorite and always a hit at gatherings. It’s easy to make, versatile, and delicious. Plus, it’s a great way to get kids involved in cooking.

You can customize the toppings to suit your family’s tastes and preferences. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, place the pizza in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Serve with your favorite sides, such as salad or garlic bread. This pizza dough recipe is perfect for any occasion, from a quick weeknight dinner to a fun family gathering. It’s a classic recipe that everyone will love.

❓ Frequently Asked Questions About Yeast Pizza Dough

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast instead of active dry yeast. Instant yeast does not need to be proofed in water, so you can add it directly to the dry ingredients. You may need to adjust the amount of yeast used, as instant yeast is more potent than active dry yeast. Start with 3/4 the amount of instant yeast as you would active dry yeast and adjust from there.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time. Once the dough has risen, punch it down and place it in an airtight container in the refrigerator. It can be stored for up to 3 days. When you’re ready to use it, let it come to room temperature and rise again before rolling it out.

Can I freeze the dough?

Yes, you can freeze the dough. Once the dough has risen, punch it down and place it in an airtight container or freezer bag. Freeze for up to 3 months. When you’re ready to use it, thaw it overnight in the refrigerator and let it come to room temperature and rise again before rolling it out.

Can I use a different type of flour?

Yes, you can use a different type of flour. Whole wheat flour can be substituted for all-purpose flour for a healthier option. You may need to adjust the amount of liquid used, as whole wheat flour absorbs more liquid than all-purpose flour. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Can I add herbs and spices to the dough?

Yes, you can add herbs and spices to the dough for extra flavor. Some popular additions include garlic powder, onion powder, Italian seasoning, or red pepper flakes. Just add them to the dry ingredients before mixing in the wet ingredients. You can also add fresh herbs to the dough, but keep in mind that they may burn in the oven, so you may want to add them to the toppings instead.

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