Pizza Dough Recipe Active Dry Yeast

Making homemade pizza dough with active dry yeast brings out that classic pizzeria flavor — crisp on the outside and soft, chewy inside. The yeast gives the crust its perfect rise and irresistible aroma. With just a few simple ingredients, you can create the perfect base for any pizza night.

This recipe is beginner-friendly and uses basic pantry staples, allowing you to master the art of pizza dough easily. Once you try it, you’ll never go back to store-bought crusts again.

Whether baked in the oven or on a pizza stone, this dough yields the ideal crust for any topping combination you crave.

Ingredients List

– 2 ¼ teaspoons active dry yeast (1 packet)
– 1 ½ cups warm water (110°F or 43°C)
– 1 tablespoon sugar
– 3 ½ cups all-purpose flour (plus more for dusting)
– 2 tablespoons olive oil (plus extra for brushing)
– 1 ½ teaspoons salt
– 1 teaspoon garlic powder (optional)
– ½ teaspoon dried oregano or Italian seasoning (optional)

Step-by-Step Instructions

Step 1: Activate the yeast.
In a large bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for 5–10 minutes until it becomes foamy. This step ensures your yeast is alive and ready to help the dough rise.

Step 2: Mix the dough.
Add olive oil, salt, and about 3 cups of flour to the yeast mixture. Stir with a wooden spoon or use a stand mixer with a dough hook attachment. Gradually add the remaining flour until the dough starts to pull away from the sides of the bowl.

Step 3: Knead the dough.
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. If it feels sticky, sprinkle a bit more flour, but avoid adding too much to keep the dough soft.

Step 4: Let it rise.
Lightly oil a large bowl and place the dough inside, turning it once to coat it in oil. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.

Step 5: Punch down and shape.
Once the dough has risen, punch it down to release air bubbles. Divide it into two equal portions for medium pizzas or keep it whole for one large pizza. Roll out the dough on a floured surface to your desired thickness.

Step 6: Pre-bake (optional).
For a crispier crust, pre-bake the dough for 5–7 minutes at 475°F (245°C) before adding toppings. This helps prevent sogginess once the sauce and cheese are added.

Step 7: Add toppings and bake.
Spread your favorite pizza sauce, cheese, and toppings evenly over the dough. Bake for 12–15 minutes at 475°F (245°C) or until the crust turns golden brown and the cheese is bubbly.

Cook Time

Prep Time: 15 minutes
Rise Time: 1 hour 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes

Servings

Makes 2 medium pizzas (serves 4–6)

Nutritional Information (approx. per serving)

Calories: 200
Carbohydrates: 36g
Protein: 6g
Fat: 4g
Sodium: 310mg

Storage Instructions

Refrigerate leftover dough in an airtight container for up to 3 days. Let it come to room temperature before rolling it out.
For longer storage, freeze the dough in a greased ziplock bag for up to 3 months. Thaw overnight in the refrigerator before use.

Pairings/Suggestions

Pair your freshly baked pizza with a simple Caesar salad or garlic bread for a satisfying meal.
For beverages, serve with sparkling water, lemonade, or a glass of red wine for an Italian-inspired dinner.
Try creative toppings like pesto chicken, veggie medleys, or BBQ pulled pork for a gourmet touch.

Seasonal Relevance

This pizza dough recipe is perfect year-round. In summer, top it with fresh basil and tomatoes for a light Margherita pizza. In winter, opt for heartier toppings like sausage, mushrooms, and mozzarella. Homemade pizza nights are a cozy and fun activity for any season.

Health Benefits

Homemade pizza dough with active dry yeast can be a healthier alternative to store-bought versions, as you control the ingredients and avoid preservatives. Yeast is a natural leavening agent that contributes B vitamins and helps improve digestion.
Using olive oil provides healthy monounsaturated fats that support heart health. You can substitute some of the all-purpose flour with whole wheat flour for added fiber and nutrients. Baking pizza at home also allows for portion control and cleaner toppings like vegetables and lean proteins.

Pros and Cons

Pros	Cons
Easy to make with simple ingredients	Requires rising time
Great texture – soft inside, crisp outside	Sensitive to yeast temperature
Customizable for any toppings	Needs kneading for best results
Freezer-friendly dough	Can over-proof if left too long

Conclusion

This pizza dough recipe using active dry yeast delivers a perfect balance of flavor, texture, and simplicity. The yeast adds an authentic, slightly tangy note that makes the crust taste like it came straight from an Italian pizzeria. Whether you prefer a thin and crispy crust or a thick and chewy base, this dough can do it all.

It’s the ultimate foundation for your homemade pizzas, giving you endless creative freedom with toppings. Once you master this recipe, pizza night will become a cherished tradition in your kitchen — delicious, fun, and full of fresh-baked goodness.

FAQs

Q1: Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast directly. Skip the proofing step and mix it with the flour instead, adjusting rise time as it may proof faster.

Q2: How do I know if my yeast is still active?
When mixed with warm water and sugar, active yeast should foam within 5–10 minutes. If it doesn’t, your yeast is likely expired and won’t make the dough rise.

Q3: Can I make this dough without a stand mixer?
Absolutely. Mix by hand using a sturdy spoon, then knead manually for about 10 minutes until smooth and elastic.

Q4: Can I refrigerate the dough overnight?
Yes. Chilling the dough overnight deepens its flavor. Just cover it tightly and bring it to room temperature before rolling out.

Q5: What’s the best way to make the crust crispy?
Pre-bake the crust for a few minutes before adding toppings, and bake on a hot pizza stone or preheated baking sheet for best results.