Yeast dough for pizza

Cookinero 30 Apr 2025

If you haven't worked with yeast pizza base yet or have worked with it but have already forgotten how it was, our recipe will help you master the preparation once and for all. This yeast pizza dough on water will make the future traditional Italian dish fluffy and incredibly satisfying. Make sure there are no drafts in the kitchen and get started!

How to cook Yeast dough for pizza

Step 1

Yeast dough for pizza

Warm up the water. Dissolve the yeast in warm water and leave for 10 minutes. Then add the vegetable oil.

Step 2

Yeast dough for pizza

Combine the resulting liquid with flour, add salt, sugar and knead the dough thoroughly. Leave it in a warm place for 20-30 minutes.

Yeast dough for pizza - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute instant yeast for active dry yeast. Use the same amount but mix it directly with the flour—no need to dissolve it in water first.
You can substitute olive oil, melted butter, or even coconut oil for vegetable oil, though the flavor and texture may vary slightly.
Replace the all-purpose flour with a gluten-free flour blend and add 1 tsp xanthan gum to help with elasticity. The rise may be less pronounced.
You can refrigerate the dough in an airtight container for up to 3 days. Punch it down if it rises excessively.
Yes, wrap the dough tightly in plastic and freeze for up to 3 months. Thaw overnight in the fridge before use.
Reheat in a preheated oven at 375°F (190°C) for 5-7 minutes, or use a skillet on low heat for a crispier crust.
Yes, adjust all ingredients proportionally. For doubled recipes, divide the dough into two portions for easier handling.
The water may have been too hot (killing the yeast) or too cold (inhibiting growth). Ideal temperature is around 110°F (43°C).
Lightly flour your surface and rolling pin, or roll between two sheets of parchment paper for easy transfer.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Khinkal in Dagestan style

Khinkal is a traditional Caucasian dish. It is often confused with such a famous Georgian dish as khinkali. And, although the set of products in both dishes is quite similar, they are nevertheless different. Traditionally, khinkal is prepared on the

Chicken basturma

A simple recipe for a great snack for all occasions - spicy spicy chicken!

Baked pears with cottage cheese

There are those who love pears in their simplest and most natural form - "from the tree" or bought from a trusted market merchant, and there are adherents of pears baked, grilled or stewed in sugar syrup. This recipe is for the latter, alth

Dumplings baked with sour cream

Pelmeni are a familiar, filling and tasty dish. But you can cook them in a very original way: bake them in the oven with sour cream sauce. This option for cooking the dish will not take much time, but will please you with the result. Juicy meat in te

Honey mushroom soup

Frozen honey mushrooms allow you to enjoy the taste and aroma of mushroom soup even in winter. There are many recipes with honey mushrooms and other frozen or dried mushrooms in traditional Russian cuisine. But soup with honey mushrooms, frozen whole

Ossobuco with bulgur and pumpkin

Ossobucco is a piece of beef shank that is stewed for a long time with vegetables and tomato. Served on bones.

Asian Spritz

Three ingredients point to the Asian origin of this "Squirt": soju - the Korean national drink, the juice of the Asian citrus fruit yuzu and another citrus - pomelo.

Categories Menu Recipes
Top