When I started making more foods from scratch to save money on groceries, I tried baking with yeast again.
Even though I had trouble in the past, I was able to finally make it work! Now, I make this pizza dough recipe a few times a month.
It’s a favorite at our house for homemade pizza and Stromboli.
Ingredients for pizza dough (makes 2):
- 1 1/3 cup warm water (100-110°)
- 2 1/4 teaspoons instant yeast
- 1 Tablespoon sugar
- 2 Tablespoons olive oil
- 3/4 teaspoon salt
- 3 1/2 cups flour
Directions for Pizza Dough:
Whisk together warm water, yeast, and sugar. I simply use warm tap water and measure with a food thermometer.
The warm water should be between 100°-110°. If the water is too hot, you can pour a little out and add cool water.
If you want to use filtered water, you can also microwave the water for 10 seconds at a time and measure the temperature.
Cover with plastic wrap and set aside for 5 minutes. The warm water along with the sugar will activate the yeast.
After 5 minutes, the yeast will be activated and you’ll have a layer of bubbles on top.
While the yeast activates, add flour and salt to a large mixing bowl.
Once 5 minutes have passed, add olive oil to the yeast mixture and stir together.
Stir together the wet ingredients to the dry ingredients.
Flour your countertop and knead the pizza dough incorporating more flour.
If you’re not familiar with kneading, it is basically folding the dough over itself over and over again. Between each fold, sprinkle a little flour on the dough and countertop.
The dough is ready when you gently push the dough and it comes back. I just poke my thumb or pointer finger into the dough quickly.
If the dough doesn’t come back, then you can keep kneading the dough.
Put the dough back into the bowl and cover tightly with plastic wrap. You can also add a towel. This will keep the dough from drying out.
Keeping it tight will also keep the moisture in and draftiness out.
Let the dough rise for 1-2 hours.
Once the dough has risen, flour punch it down. This is a step my kids love to be a part of! Before punching the dough down, you may want to wet your hand so the dough doesn’t stick to you too much.
Scrape the sides of the bowl and pull the dough out.
Divide into two sections.
You can freeze one dough for later or make two pizzas.
Preheat oven to 450°.
Roll out the dough into the shape of the pan you’re using. Use plenty of flour and a rolling pin. Sometimes we make personal pizzas in different shapes. My kids love helping with this part too!
Add your toppings to the pizza dough. You don’t need to pre-bake the dough. It will cook through just fine.
Bake in the oven for 13-15 minutes.
I like to rotate the pizzas around 7 minutes from the top rack to the bottom. That way one doesn’t get overly browned on top or bottom.
Start checking around the 13 minute mark for doneness. Once the pizza is browned on the top, it is done.
Homemade Pizza Dough
This yeast pizza dough will make two full size pizzas.
Ingredients
- 1 1/3 cup warm water (100-110°)
- 2 1/4 teaspoons instant yeast
- 1 Tablespoon sugar
- 2 Tablespoons olive oil
- 3/4 teaspoon salt
- 3 1/2 cups flour
Instructions
1. Whisk together warm water, yeast, and sugar. Cover with plastic wrap and set aside for 5 minutes.
2. While the yeast activates, add flour and salt to a large mixing bowl.
3. Once 5 minutes have passed, add olive oil to the yeast mixture and stir together.
4. Stir together the wet ingredients to the dry ingredients.
5. Flour your countertop and knead the pizza dough incorporating more flour.
6. The dough is ready when you gently push the dough and it comes back.
7. Put the dough back into the bowl and cover tightly with plastic wrap. You can also add a towel.
8. Let the dough rise for 1-2 hours.
9. Once the dough has risen, flour punch it down.
10. Divide into two sections. You can freeze one dough for later or make two pizzas.
11. Preheat oven to 450°.
12. Roll out the dough into the shape of the pan you're using. Use plenty of flour and a rolling pin. Add your toppings to the pizza dough.
13. Bake in the oven for 13-15 minutes. You can rotate the pizzas around 7 minutes from the top rack to the bottom. That way one doesn't get overly browned on top or bottom.
Start checking around the 13 minute mark for doneness. Once the pizza is browned on the top, it is done.