Pizza Dough with Active Dry Yeast: Perfect Homemade Crust

Pizza Dough with Active Dry Yeast: Perfect Homemade CrustPizza Dough with Active Dry Yeast: Perfect Homemade Crust is a classic recipe that every pizza lover should master. This versatile dough can be used for anything from thin and crispy to thick and chewy crusts, making it the ideal base for any type of pizza topping. Furthermore, incorporating active dry yeast ensures a light and airy crust that is simple to make at home. So, get ready to impress your friends and family with your pizza-making skills!


To make the perfect homemade pizza crust, you’ll need just a few ingredients:

  • 1 1/2 cups warm water (approximately 110°F/45°C)
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 teaspoon sugar
  • 1 tablespoon olive oil
  • 4 cups (500 grams) all-purpose flour
  • 1 1/2 teaspoons salt


The process of making pizza dough with active dry yeast is straightforward, allowing beginners and professional cooks alike to create a perfect homemade crust. Follow these steps to make the dough from scratch:

  1. In a large bowl, combine the warm water, active dry yeast, and sugar. Let the mixture sit for about 5 minutes, or until it becomes frothy and bubbly on the surface, which indicates that the yeast is activated.
  2. Add the olive oil to the yeast mixture and stir well to combine.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the yeast mixture, stirring with a wooden spoon until a shaggy dough is formed.
  4. Using your hands, gently knead the dough in the bowl until it comes together and becomes smooth and elastic, approximately 10 to 12 minutes. If the dough is too sticky, add more flour a tablespoon at a time until the dough reaches the desired consistency.
  5. Form the dough into a tight ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel and allow the dough to rise in a warm, draft-free place for about 1 to 1 1/2 hours, or until it has doubled in size.
  6. Once the dough has risen, divide it into two equal portions for two medium-sized pizzas or four equal portions for individual-sized pizzas. Roll out the dough to your desired crust thickness, add your favorite toppings, and bake in a preheated oven at 475°F (245°C) for 12 to 15 minutes, until the crust is golden and crispy.

History and Curiosities

The history of pizza dough dates back to ancient times. Early versions of pizza were created by Egyptians, Greeks, and Romans, who used flatbread as a base for various toppings. Naples, Italy, is considered the birthplace of modern pizza, with the traditional Margherita pizza named after Queen Margherita of Savoy in 1889.

Pizza dough has evolved throughout history, with countless regional variations and ingredients resulting in an array of crust types. Active dry yeast, invented in the early 20th century, transformed the dough-making process by providing a stable, accessible, and easily-stored option for home cooks to achieve a light and airy crust.

Today, pizza is enjoyed worldwide and serves as a staple dish in many cultures. Its versatility allows for endless topping combinations, catering to a wide range of tastes and dietary preferences. Mastering the art of making pizza dough with active dry yeast is not only a gateway to delicious homemade pizzas but also a connection to a rich culinary history shared by people around the globe.

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