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How to Make Pizza Dough with Active Dry Yeast Recipe

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4.1 from 12 reviews

  • Author: Molly
  • Total Time: 10 minutes (plus optional resting time)
  • Yield: 4 servings
  • Diet: Vegetarian

Description

Learn how to make classic pizza dough using active dry yeast with this simple and reliable recipe. The dough is easy to prepare, yields a soft and elastic texture perfect for your favorite pizza toppings, and can be used immediately or stored for later use.

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

  1. Proof the Yeast: Measure the active dry yeast, granulated sugar, and lukewarm water (between 105 °F and 110 °F) into a small bowl. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
  2. Sift the Flour: Sift the all-purpose flour into the bowl of a stand mixer to remove any lumps and aerate the flour, which helps in making a light dough.
  3. Combine Ingredients: Add the yeast mixture to the flour and combine roughly using a sturdy wooden spoon or the stand mixer on low speed. The dough will appear ragged at this point. Allow it to rest for about 1 minute to let the flour hydrate properly.
  4. Add Salt and Oil: Add the salt and olive oil to the dough mixture to enhance flavor and dough elasticity.
  5. Knead the Dough: Attach the dough hook to your stand mixer and knead the dough for about 5 to 6 minutes. The dough should become smooth, elastic, and pull away cleanly from the sides of the mixing bowl when done.
  6. Alternative Kneading Method: If you prefer, you can knead the dough by hand on a lightly floured surface for about 8 to 10 minutes until it reaches the same smooth and elastic consistency.
  7. Use or Store Dough: The dough can be used immediately for making pizza, refrigerated for up to 24 hours to develop more flavor, or frozen for longer storage. Make sure to bring refrigerated or frozen dough back to room temperature before using.

Notes

  • Ensure the water temperature is between 105 °F and 110 °F to properly activate the yeast without killing it.
  • Sifting the flour helps achieve a lighter, airier dough.
  • You can substitute all-purpose flour with bread flour for a chewier texture.
  • This dough recipe works well for thin or thick crust pizzas.
  • Letting the dough rest or ferment longer can improve flavor and texture.
  • Use olive oil to add flavor and create a tender crust.
  • Refrigerated dough should be covered tightly to prevent drying out.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Bread/Dough
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipeglimpse.com/how-to-make-pizza-dough-with-active-dry-yeast-recipe/