🍕 My Go-To Pizza Dough Recipe with Active Dry Yeast (Straight from My Kitchen)
Listen… I’m not some Michelin-star chef. I’m just a home cook who’s been through hundreds of pizza nights—some messy, some magical—and after years of trial, error, and lots of flour on my shirt, this is the one.
This pizza dough recipe with active dry yeast? It’s the real deal. No shortcuts, no weird tricks. Just honest ingredients, patience, and that little bit of love that turns flour and water into a crust that makes you close your eyes and say, “Damn, that tastes like Italy.”
Sure, you could buy a premade crust. But once you make this by hand, feel that soft dough under your fingers, smell it rising in the bowl, and hear the crisp crackle when it comes out of the oven—you’ll never go back. Ever.
Let’s make it, from scratch. Like it should be. Like the Italians do. Like we do.
📝 My Exact Ingredients (For 2 Big Pizzas or 4 Medium)
| Ingredient | Amount |
|---|---|
| All-purpose flour (or “00”) | 4 cups (500g) |
| Warm water (around 110°F) | 1 ½ cups (360ml) |
| Active dry yeast | 2 ¼ tsp (1 packet / 7g) |
| Sugar | 1 tsp |
| Salt | 2 tsp |
| Olive oil (extra virgin) | 2 tbsp |
| Semolina (optional) | For dusting the surface |
🔥 If you can get your hands on Italian “00” flour, do it. But if not, all-purpose flour still makes a killer crust.
👩🍳 How I Make My Pizza Dough with Active Dry Yeast
1. Activate the yeast (don’t skip this!)
This step? It’s non-negotiable. No shortcuts.
- Mix the warm water, sugar, and active dry yeast in a bowl.
- Stir, then let it sit for 10 minutes.
- You’ll see foam. You’ll smell that yeasty warmth. That means it’s alive.
❌ If it’s not foamy, toss it and start again with new yeast. No point in moving forward with dead yeast.
2. Mix the dough like you mean it
In a big mixing bowl:
- Add the flour and salt.
- Make a well, pour in the yeast mixture and the olive oil.
- Start mixing with a wooden spoon… but once it gets shaggy, get your hands in there. Dough is meant to be felt.
It’ll be a little sticky at first. That’s fine. Add a tiny bit of flour if it’s too wet. But don’t go crazy—moist dough = better pizza.
3. Knead with love
Now comes the part where the magic happens.
- Knead by hand for about 8–10 minutes on a floured surface.
- Or use your stand mixer with a dough hook for about 6–8 minutes.
You want the dough smooth, elastic, and slightly tacky. When you poke it, it should bounce back slowly.
❤️ I always say: knead it like you’re working out your emotions—your pizza will thank you for it.
4. First rise = flavor boost
Pop the dough into a lightly oiled bowl. Cover with a damp cloth or plastic wrap. Now walk away.
Let it sit somewhere warm for 1.5 to 2 hours, or until it doubles in size.
Yes, it’s hard to wait. But this slow rise builds depth. That’s where that slightly tangy, rich flavor comes from.
5. Divide, rest, and relax
Once it’s risen like a champ:
- Punch it down (gently).
- Divide it into 2 or 4 dough balls.
- Let them rest on the counter, covered, for 20–30 minutes.
This step is crucial—it lets the gluten relax so you can stretch it without it snapping back.
6. Stretch it—don’t roll it
Now for the fun part.
- Lightly flour your surface (or use semolina for extra crunch).
- Take a dough ball, press it into a disc with your fingertips.
- Use the backs of your hands to gently stretch it out.
No rolling pin. That crushes all the beautiful air pockets you created.
Aim for a nice 10–12” pizza base, thin in the center with a bit of puff around the edges.
7. Top it, bake it, devour it
Preheat your oven to the hottest it’ll go—at least 475–500°F (245–260°C). If you have a pizza stone or steel, get it raging hot.
- Add your sauce, cheese, and toppings.
- Slide it onto the hot surface.
- Bake for 7–10 minutes, or until golden, bubbly, and smelling like pizza heaven.
🔥 My Game-Changing Pizza Tips
- Cold ferment = insane flavor
If you have time, let the dough sit in the fridge for 1–2 days. The flavor? Out of this world. - Semolina is your pizza MVP
Use it under the dough when baking—it keeps it from sticking and adds subtle crunch. - Use olive oil on your hands
If the dough is sticky, don’t drown it in flour. Just oil your hands a little. - Respect the heat
Your oven needs to be 🔥 hot. Don’t even think about baking pizza at 180°C (350°F). Crank it. - Don’t overload the toppings
Less is more. Let that beautiful dough shine through.
❓ Real Questions I Always Get
Can I freeze this dough?
Yes! After the first rise, divide into balls, wrap well, and freeze. Thaw overnight in the fridge before using.
Why didn’t my dough rise?
Either your yeast was dead, or your room was too cold. Always check the yeast first.
Can I use instant yeast?
Sure. Use 2 tsp and skip the activation step. But I still prefer active dry yeast—it gives deeper flavor.
Why is my crust hard or dry?
Too much flour, or overbaking. Also: don’t skip the resting and rising times. That’s the heart of good texture.
How do I get those big, blistery bubbles in the crust?
Hot oven + rested dough + not touching the edges too much while stretching = bubbly, blistered crust perfection.
❤️ Final Words from My Pizza-Loving Soul
This isn’t just a pizza dough recipe. It’s a ritual. It’s rolling up your sleeves, putting on some good music, flouring your counter, and getting lost in something real. It’s that feeling when you pull the crust out of the oven and everyone in the room goes silent for the first bite.
That’s what this dough brings to the table.
So next time you’re craving real pizza—not delivery, not frozen—make this. Stretch it. Top it. Bake it. Share it. Or don’t share. I won’t judge.
And if you do try it? Tag me. Send pics. Or better yet, save me a slice. 😉
— With love and a flour-covered apron,
Vinit 🍕
See Also: Pizza Dough Recipe New York Style – Chewy, Thin, and Foldable Just Like the Big Apple!
