How To Make Pizza Dough Using Active Dry Yeast

This is the ULTIMATE Pizza Dough Recipe! This easy pizza crust recipe can be made thick, thin, or personal sized with whole wheat or gluten free flour. Youcan make abaked pizza crust or a grilled pizza recipe. Top itwith whatever you like for the best dinner, or make a dessert pizza!

Until I started blogging, I was terrified of yeast and making my own bread and pizza dough. It was so much easier to buy a tube of dough or a packaged already baked one, but those never tasted as good as take-out so I was always left wanting MORE. One day I tried making my own pizza dough and OMG >>

Ultimate

Get over your fear of yeast, okay? Once you have this recipe down, the world opens up. Pizza, flatbread, cheese breadsticks, dinner rolls…you name it, you can make it with this pizza dough recipe.

Homemade Pizza Dough (from Scratch Like Grandma Made!)

Plus, if you make your own pizza at home YOU control the ingredients. There will be less calories than the pizza joint down the road, so you won’t feel as greasy and guilty afterward. Be sure to use my Homemade NO COOK Pizza Sauce recipe too!

There are two kinds of yeast you’ll find at the grocery store and you can use either one BUT the recipe is different for each.

Most recipes are written for one yeast or the other because the different yeasts require different methods. I’ve saved you some time and am showing you directions for how to make pizza crust from both kinds of yeast!

The Best Cold Fermented Pizza Dough Recipe

Instant yeast (aka Rapid Rise Yeast, if you’re using Fleischmann’s) is my FAVORITE to use because it takes all the guesswork out of it. I HIGHLY recommend using Instant Yeast in this recipe.

You can swap out the all-purpose flour for the 1:1 gluten-free AP flour. Bob’s Red Mill is my favorite kind, it’s a light blue bag.

If you’re making this gluten-free, know that the dough is not going to rise. I let mine sit, but the gluten doesn’t form, because, obviously. So instead you just press the dough into the pan instead of rolling it out. The end result is more like a crunchy crust/chewy cracker.

Jim Lahey's No Knead Pizza Dough Recipe

To make a thin or crispy crust divide the dough in half before forming. That way it’s not as puffy and will crisp up better.

Either divide the dough in half to make a thin crust or bake the dough for 5 minutes before adding the toppings.

Make this pizza dough up to 24 hours ahead of time and store in the refrigerator covered with plastic wrap. Or you can freeze it!

Flour Pizza Dough

It just depends on how much time you have for rising. You can use active dry yeast or instant yeast – this recipe shows both ways.

If you want to make your pizza dough taste even better add some dried herbs (up to 1 teaspoon of your favorite) to the dough while mixing.

I like to use my hands to stretch it as much as possible and press it into the size I want. You can also use a rolling pin.

Whole Wheat Pizza Dough

This is the ULTIMATE Pizza Dough Recipe! This easy pizza crust can be made thick or thin or personal sized with whole wheat or gluten free flour. It can be baked or grilled and topped with whatever you like for the best dinner (or even dessert).

Whole wheat pizza crust: Use white whole wheat flour instead of all purpose, or go half and half, using all purpose and regular whole wheat flour.

Gluten free? Great! Use a one-to-one gluten free flour that you can substitute for all-purpose. The dough won’t rise and will have a slightly different texture.

Homemade Pizza & Flatbread Recipes

This helps make sure your water is the correct temperature. I love Thermapen but you can also find cheaper options on Amazon.

A stand mixermakes the dough come together easily when you use the dough hook. Using a stand mixer just means you’ll have less kneading time by hand.

Easy Bread Flour Pizza Dough

I love using a pizza stone for my pizza to give it that crunchy bottom. But you can also just use a cookie sheet or a pizza pan (with or without holes).

Learn how to make the ULTIMATE Pizza Dough recipe! This homemade pizza crust is easy to make for ANY pizza recipe – you can make it regular, whole wheat or even gluten free pizza! Learn every step so that it’s beyond easy to make your own pizza at home.

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.Forget about pizza take out! Make your own fluffy homemade pizza dough with just 6 simple ingredients. This is a foolproof recipe for a deliciously crispy crust that’s soft and chewy inside.

How To Make Pizza Dough With 00 Flour

If you’ve never made pizza at home, you should definitely give it a try! There is nothing wrong with calling for take out, but it will never taste the same as a homemade meal.

It will be a great recipe for a cozy lazy night or fun summer cookouts! Serve it together with Potato Salad with Bacon , BLT Pasta Salad, or any other party meal !

Soft

Let me show you how to make the best homemade pizza dough with just 6 basic ingredients: water, yeast, salt, sugar, olive oil, and flour.

Active Dry Yeast Pizza Dough

The main trick here is water. If you don’t put enough of it, your dough will be tough. Put too much and it will spread and won’t keep the shape. So, we need to put just enough water to keep it moist, resulting in crispy crust that is soft and chewy inside. It’s very similar to how you make Homemade Sandwich Bread.

In a stand mixer bowl add warm water (about 110°F), yeast, and granulated sugar. Give it a stir and let it sit for 5 minutes. The mixture will start to bubble

In a stand mixer, using a dough attachment, mix the ingredients on low speed until combined. After it’s mixed, let it knead for 5 minutes. The dough will be a little bit sticky.

Best Pizza Dough Recipe

Because different brands have different flour texture and moisture, you might need to use less or more flour. If your dough is too sticky, simply add a little bit more flour. Though, make sure you don’t add to much. It should be soft and a little bit sticky. That will help you to have a chewy and soft texture.

When ready, take off the towel and plastic wrap from the bowl and gently press dough to deflate. Divide it in half.

Place one half on a round baking pan. Using your hands, flatten and stretch dough into a 12-inch disk, leaving the edges lifted

The Best Homemade Pizza Dough

Top with pizza sauce (or Homemade Marinara Sauce ), cheese, and pepperoni, and bake at 475°F for 15-18 minutes on a middle rack

How

You can refrigerate it for up to 2 days. Grease it with a little bit of oil, place in a bowl, cover with plastic wrap and put in the fridge. When ready to bake, let it sit on the counter for 20-30 minutes to warm up.

Yes! Divide the dough in half (if you freeze both) and lightly cover them with oil. You can wrap them individually in a plastic wrap, then in foil, or just put in individual zip lock bags. Freeze up to 3 months. When ready to use, put it in the fridge overnight. Take it out of the fridge about 30 minutes before baking.

All American Pizza

Because different brands have different flour texture and moisture, you might need to use less or more flour. If your dough is too sticky, simply add a little bit more flour. Though, make sure you don’t add to much. The perfect dough should be soft and a little bit sticky. That will help you to have a chewy and soft texture.

When proofing the dough, I like to keep it in the oven (which is turned off). The reason being, that this is a perfectly contained place without any wind.

Can I refrigerate it? You can refrigerate it for up to 2 days. Grease it with a little bit of oil, place in a bowl, cover with plastic wrap and put in the fridge. When ready to bake, let it sit on the counter for 20-30 minutes to warm up.

Crispy Crust Chewy Pizza Dough Recipe

Can I freeze it? Yes! Divide the dough in half (if you freeze both) and lightly cover them with oil. You can wrap them individually in a plastic wrap, then in foil, or just put in individual zip lock bags. Freeze up to 3 months. When ready to use, put the frozen dough in the fridge overnight. Take it out of the fridge about 30 minutes before baking.

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