I remember my first foray into pizza-making; standing in the kitchen with flour-dusted countertops, the temperature just right, and a sense of anticipation hanging in the air. Perfection might not have been achieved on that first try, but the joy in every bite was unmistakable.
Whether you’re a seasoned home cook or a budding foodie, this pizza dough recipe with active dry yeast is designed to be foolproof and rewarding.
How to make Pizza Dough with Active Dry Yeast
Pizza dough made with active dry yeast is a classic recipe that results in a flavorful, chewy crust. Active dry yeast is a type of leavening agent that ferments the dough, helping it rise and develop a light texture.
Ingredients
Water: 1 1/2 cups (355 ml), warm (about 110°F/45°C to activate the yeast)
Active Dry Yeast: 2 1/4 teaspoons (1 packet)
Sugar: 1 teaspoon (helps to feed the yeast and enhance the dough’s browning)
All-purpose Flour: 4 cups (about 500g), plus extra for dusting
Salt: 1 1/2 teaspoons (enhances flavor)
Olive Oil: 2 tablespoons (for the dough) and 2 teaspoons (for coating)
Instructions:
Yeast Activation: In a small bowl, dissolve 1 teaspoon of sugar in warm water. Sprinkle the active dry yeast over the top. Let this mixture sit for about 5 to 10 minutes until it becomes frothy, a clear sign that the yeast is active and ready to work its magic.
Mixing the Dough: In a large mixing bowl, combine the 4 cups of flour and 1 1/2 teaspoons of salt. Make a well in the center, and pour in the activated yeast mixture along with 2 tablespoons of olive oil. Using a sturdy spoon or your hands, mix everything together until a shaggy dough begins to form.
Kneading: Transfer the dough onto a lightly floured surface. Knead it for about 7-10 minutes or until it’s smooth and elastic. Adding a little flour if the dough is too sticky or a bit of water if it’s too dry can help achieve the right consistency.
First Rise: Lightly coat a large bowl with 2 teaspoons of olive oil. Place the dough in the bowl, turning it to coat all sides with oil. Cover the bowl with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area until it has doubled in size, which usually takes about 1 to 1.5 hours.
Shaping: Once the dough has doubled, punch it down gently to release any air bubbles. Transfer it to a lightly floured surface. Divide the dough into 2 equal parts for two medium pizzas, or keep it whole for one large. Shape the dough by flattening it with your hands and then stretching it out from the center. You can also use a rolling pin to help, but hand-stretching is preferred for a better texture.
Second Rise (Optional): If you have time, let the shaped dough rise for another 15-20 minutes before topping. This creates an even lighter crust.
Baking: Preheat your oven to its highest setting, usually around 475°F to 500°F (245°C to 260°C). If you have a pizza stone, place it in the oven to preheat as well. Add your favorite toppings to the stretched dough, keeping it light to avoid a soggy crust. Bake in the preheated oven for about 10-15 minutes or until the crust is golden and the cheese is bubbling.
Tips for Perfect Pizza Dough:
Temperature Matters: Ensure your water is warm, not hot or boiling, to activate the yeast without killing it.
Flour Types: While all-purpose flour works great, for a chewier texture, try using bread flour.
Rising Time: Be patient during the rising times. The longer you allow the dough to rise, the more flavor it will develop.
Handling the Dough: Be gentle when handling the risen dough, keeping some of the air bubbles intact for a light and airy crust.
Preheating the Oven: A very hot oven is key to getting a crispy bottom and well-cooked toppings.
Ingredients Substitutes
When making pizza dough with active dry yeast, various circumstances may require you to substitute some ingredients. Here are details regarding common substitutes for each ingredient:
Instant Yeast: You can substitute active dry yeast with an equal amount of instant yeast. Instant yeast doesn’t require activation in warm water; it can be added directly to the dry ingredients.
Fresh Yeast: If using fresh yeast, you’ll need about three times the weight of the active dry yeast. For the 2 1/4 teaspoons called for here, use about 0.6 ounces (17 grams) of fresh yeast dissolved in warm water as per the original recipe instructions.
Water:
Milk: For a richer dough, use warm milk instead of water. The enzymes in milk can also help soften the dough.
Beer: Some pizza dough recipes use beer for added flavour. The yeast in the beer can complement the active dry yeast used in the recipe.
Sugar:
Honey: Honey is a natural alternative to sugar and can be used to feed the yeast. It will also add a slight flavor to the dough.
Agave Syrup or Maple Syrup: These are liquid sweeteners that can substitute sugar and will also provide distinct flavors to the dough.
All-Purpose Flour:
Bread Flour: For a chewier texture, use bread flour, which has a higher protein content than all-purpose flour.
Whole Wheat Flour: For a healthier option with more fiber, you can substitute whole wheat flour, but the result may be a denser dough. Consider using half whole wheat and half all-purpose to maintain some lightness.
Gluten-Free Flour Blends: For a gluten-free pizza dough, use a gluten-free flour mix designed for bread baking.
Salt:
Sea Salt Can be used instead of table salt; because of the coarser grind, you may need a bit more by volume.
Kosher Salt is another alternative, but make sure to adjust the quantities as it’s less dense than table salt.
Olive Oil:
Vegetable Oil: Oils such as canola or sunflower oil can be used as a substitute for olive oil. These will not impart as much flavor but can still provide the necessary fat.
Butter: Melted butter can be used in place of olive oil to create a richer-tasting dough.
Final Thoughts
With these ingredients, instructions, and tips, you’re well on your way to creating a magnificent homemade pizza that rivals your favorite pizzeria. Remember, pizza-making is as much an art as it is a science, so feel free to tweak the recipe to your liking and enjoy the process!
Water: 1 1/2 cups (355 ml), warm (about 110°F/45°C to activate the yeast)
Active Dry Yeast: 2 1/4 teaspoons (1 packet)
Sugar: 1 teaspoon (helps to feed the yeast and enhance the dough's browning)
All-purpose Flour: 4 cups (about 500g), plus extra for dusting
Salt: 1 1/2 teaspoons (enhances flavor)
Olive Oil: 2 tablespoons (for the dough) and 2 teaspoons (for coating)
Instructions
Yeast Activation: In a small bowl, dissolve 1 teaspoon of sugar in warm water. Sprinkle the active dry yeast over the top. Let this mixture sit for about 5 to 10 minutes until it becomes frothy, a clear sign that the yeast is active and ready to work its magic.
Mixing the Dough: In a large mixing bowl, combine the 4 cups of flour and 1 1/2 teaspoons of salt. Make a well in the center, and pour in the activated yeast mixture along with 2 tablespoons of olive oil. Using a sturdy spoon or your hands, mix everything together until a shaggy dough begins to form.
Kneading: Transfer the dough onto a lightly floured surface. Knead it for about 7-10 minutes or until it's smooth and elastic. Adding a little flour if the dough is too sticky or a bit of water if it's too dry can help achieve the right consistency.
First Rise: Lightly coat a large bowl with 2 teaspoons of olive oil. Place the dough in the bowl, turning it to coat all sides with oil. Cover the bowl with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area until it has doubled in size, which usually takes about 1 to 1.5 hours.
Shaping: Once the dough has doubled, punch it down gently to release any air bubbles. Transfer it to a lightly floured surface. Divide the dough into 2 equal parts for two medium pizzas, or keep it whole for one large. Shape the dough by flattening it with your hands and then stretching it out from the center. You can also use a rolling pin to help, but hand-stretching is preferred for a better texture.
Second Rise (Optional): If you have time, let the shaped dough rise for another 15-20 minutes before topping. This creates an even lighter crust.
Baking: Preheat your oven to its highest setting, usually around 475°F to 500°F (245°C to 260°C). If you have a pizza stone, place it in the oven to preheat as well. Add your favorite toppings to the stretched dough, keeping it light to avoid a soggy crust. Bake in the preheated oven for about 10-15 minutes or until the crust is golden and the cheese is bubbling.
With a background rooted in both classic techniques and modern twists, Kate brings a fresh perspective to the kitchen. Her recipes are a harmonious blend of creativity and simplicity, designed to inspire both seasoned chefs and home cooks alike.
