The Key to Making Delicious Homemade Pizza
You are in the correct kitchen if you have ever wanted to make the perfect Italian-style pizza crust: golden, a little crunchy on the outside, and soft and chewy on the inside.
I’ve tried a lot of different flours, hydration levels, and yeast kinds over the years, and this pizza dough recipe using instant yeast is my favourite.
It’s the one I make for pizza nights with the family, parties in the backyard, and those “I need pizza now” nights that come up out of nowhere.
It’s fast, dependable, and full of the real taste and texture of a real Italian pizzeria.
And the best part? You don’t need a sophisticated oven or special ingredients. All you need is some decent instant yeast, some basic grocery items, and some time.
So, put on your apron and roll up your sleeves. Let’s make pizza magic together!
Instant Yeast Pizza Dough Recipe
This simple recipe makes a soft, tasty dough that works well for Neapolitan-style pizzas, thin-crust pizzas, and even pan pizzas.
It’s light, fluffy, and stretches like a dream. This is the kind of dough that will make you love homemade pizza for life.
🧂 Things you need and how much
Ingredient Measurement Notes
Flour for all purposes (or bread flour) 3½ cups (450g) Use bread flour to make it chewier.
Warm water (not hot) 1 ¼ cups (300 ml) About 40 to 43 degrees Celsius (105 to 110 degrees Fahrenheit)
2 1/4 teaspoons (7g or 1 package) of instant yeast No proofing needed!
2 tablespoons of olive oil Brings depth and adaptability
1 tsp of sugar Adds a little sweetness and helps the yeast work.
1 ½ tsp of salt Important for flavour
Semolina (not required) For dusting: helps keep things from adhering and adds texture. Instructions in Steps
Step 1: Turn on the Instant Yeast (This is optional but worth it)
I still like to “wake up” quick yeast, even if it doesn’t need proving.
Mix the yeast, sugar, and warm water in a small bowl. Let it sit for 5 minutes until a few bubbles develop.
This step isn’t necessary, but it will help you get the ideal rise every time.
Step 2: Mix the dry ingredients
Mix the flour and salt together in a big bowl.
Make a little volcano shape in the middle of the flour to hold the yeast mixture.
Step 3: Add the wet stuff
Pour in the yeast-water mix and drizzle in the olive oil.
Start mixing with your hands or a stand mixer with a dough hook until the dough starts to come together.
The dough will look shaggy and a little sticky, which is a good indication.
Step 4: Work the dough
Knead the dough by hand for 8 to 10 minutes, or in a mixer for 6 to 7 minutes.
You’re looking for a smooth, elastic dough that bounces back when gently pressed.
Tip: If the dough is too sticky, add 1 tablespoon of flour at a time.
If it feels too dry, spray a few drops of warm water.
When it’s soft and a little sticky, but not too dry or too wet, you’ll know it’s ready.
Step 5: The first rise (bulk fermentation)
Form the dough into a ball and coat it lightly with olive oil.
Put it in a clean bowl, cover it with a damp kitchen towel or plastic wrap, and let it sit in a warm place.
⏰ Time to rise: 45 minutes to an hour, or until the dough has doubled in size.
If your kitchen is cool, place the bowl inside a turned-off oven with the light on.
The heat helps the yeast grow.
Step 6: Split and rest
After the dough has risen, gently punch it down to let the air out.
Divide it into 2 equal parts (for two medium pizzas).
Make a ball out of each piece, cover it again, and let it sit for 10 to 15 minutes.
This little break relaxes the gluten, which makes it easier to stretch the dough afterward.
Step 7: Make your pizza seem good
Dust your work surface with flour or semolina.
Use your fingers to flatten one dough ball into a round disc. Don’t press too hard in the middle.
As you continue, lift and stretch the dough from the edges.
You can use a rolling pin, but I prefer hand-stretching for that classic Italian feel.
🫶 Tip: Don’t worry if it’s not a perfect circle; rustic shapes are charming!
Step 8: Put on your sauce and toppings
Put the stretched dough on a pizza peel or a baking sheet lined with parchment paper.
Put a thin layer of your favourite pizza sauce on top. It can be homemade or store-bought.
Add fresh mozzarella, a little olive oil, and whatever toppings you want, like basil, pepperoni, mushrooms, or roasted vegetables.
Don’t put too many toppings on it; they can make the crust heavy.
Step 9: Bake until perfect
Set your oven to 475°F (245°C), which is the highest temperature it can safely reach.
Put a pizza stone inside and let it heat up for at least 30 minutes before baking.
Slide your pizza onto the stone or baking tray and bake for 10–12 minutes, or until:
The crust is beautiful and has a few blisters on it.
The cheese is bubbling and getting a little brown.
Your kitchen smells like an Italian restaurant.
Step 10: Cut and serve
Let the pizza rest for 2 minutes before slicing.
Add a little olive oil or fresh basil on top.
That’s all there is to it: a homemade pizza with a crust made with instant yeast that is crispy, chewy, and heavenly.
🌿 Tips & Tricks for Perfect Pizza Dough
Use yeast that works right away Smartly
Instant yeast works quickly, but don’t rush it. With time, the flavour gets better. If you can, refrigerate the dough overnight for deeper, more complex taste.
Hydration Matters
Add a tablespoon of water at a time if your dough feels dry. A dough that is well-hydrated will have those light, airy bubbles that make it so good.
Don’t skip the breaks.
Gluten needs to take a break. These short breaks make it easier to stretch and stop tearing.
Flour Choice = Texture
Bread flour makes the crust chewier, while all-purpose flour makes it softer. Try both and see which one you like most.
Olive oil is the secret ingredient.
A high-quality extra virgin olive oil not only makes everything smoother, but it also adds a hint of richness that shouts “Italy.”
Preheat Everything
For that iconic char and crispy bottom, your oven, pizza stone, and even your baking pan need to be hot.
Cold Fermentation (Optional Upgrade)
For next-level taste, chill the dough for up to 48 hours. It becomes sour and rich overtones like bread that has been fermented for a long time.
❓ Questions that come up a lot 1. Is it okay to use active dry yeast instead of instant yeast?
Yes! But you’ll need to proof it first. Mix warm water, sugar, and active dried yeast together and let it sit for about 10 minutes, or until it gets frothy. Then follow the recipe.
- Can I freeze pizza dough? Of course. After the first rise, divide and form into balls, lightly coat with oil, and freeze in sealed bags.
When you’re ready to use it, take it out of the freezer and let it sit in the fridge overnight. - Why is my dough not rising? Make sure your yeast is fresh and the water at the right temperature. Water that’s too hot kills yeast; too cold slows it down.
Also, make sure the dough is resting in a warm place. - What kind of flour is ideal for making pizza dough? Bread flour or “00” flour is preferable for a chewy, real texture.
All-purpose flour makes the crust softer, which is great for pan pizzas. - How do I make the crust more crunchy? Bake on a hot pizza stone or steel, and avoid overloading toppings.
It also helps to pour a little olive oil on the edges before baking. - Is it possible to make this dough without a mixer? Of course! Traditional Italian nonnas kneaded everything by hand — and so can you.
The way it feels helps you “feel” when the dough is just right. - What if I don’t have a stone for pizza? No issue. Invert a hefty baking sheet and warm it – it replicates a stone’s surface wonderfully.
- How long can the dough sit in the fridge? In a perfect world, 24 to 48 hours. The slow fermentation enriches flavor and texture excellently. ❤️ My Personal Touch: What I Learnt in the Italian Kitchen It was a Friday night in my small kitchen when I first made pizza dough with instant yeast.
Flour dust was everywhere, my oven was temperamental, and my pizza stone cracked mid-bake – still, the pizza came out fantastic. I’ve learnt over time that good pizza dough is alive. It moves, breathes, and changes as you touch it.
It doesn’t have to be perfect; it just needs to be made with care. When I teach friends how to make pizza, I always say: trust your hands, trust the dough.
It tells you when it’s done. 🌟 Final Thoughts Congratulations! If you’ve made it this far, you now have everything you need to make the best homemade pizza dough with instant yeast.
It’s simple, fast, and endlessly satisfying. This dough is your canvas. You can top it with conventional Margherita elements or go all out with hot sausage and caramelised onions. So go ahead and clean off the counter, get yourself a glass of wine, and let the dough rise.
Because there’s nothing quite like the aroma of fresh pizza baking in your home – warm, inviting, and truly Italian. 🇮🇹🍕
See Also: Can Chicken Pizza Crust Recipe – Lazy & Low-Carb Pizza That Works
Vinit Hirave is a passionate content writer for Pizzetteria Brunetti. A true pizza enthusiast, Vinit’s love for authentic flavors goes beyond the keyboard—he has hands-on experience working in a pizza shop, giving him a deep understanding of what makes a perfect slice. Through his writing, he shares stories, tips, and insights that reflect both his industry knowledge and his genuine affection for the art of pizza-making.