Making a simple yeast pizza dough quickly at home is possible and within everyone’s reach. The secret to a perfect result is to balance the ingredients well to obtain a homemade pizza that is digestible and tasty, just like your favorite pizzeria.
In this recipe, I will show you how to create an elastic base that is easy to roll out, perfect for topping with tomatoes, mozzarella, and anything else you like. By following my tips and watching the video recipe, you will learn to manage rising times to bake a fragrant pizza right from your oven. Let’s immediately see how to prepare this simple pizza dough with few and healthy ingredients. If you love pizzas, try my bakery-style mini pizzas, soft milk mini pizzas, rolled pizza or piadipizza.
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- Difficulty: Very Easy
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Preparing Simple Yeast Pizza Dough
- 4 cups All-purpose flour
- 1.25 cups Water
- 0.35 oz Fresh yeast
- 2 tbsps Extra virgin olive oil
- 1 tsp Sugar
- 1 tbsp Salt
- 0.85 cups Tomato puree
- 12.35 oz Mozzarella
- to taste Oregano
Preparation
To start, pour the flour, water, fresh yeast, and sugar into a bowl (or the bowl of the mixer). Begin mixing the ingredients and only later add the salt and extra virgin olive oil. Continue kneading vigorously for about ten minutes until you get a smooth and elastic dough ball. If the dough seems too dry, add a little water; if too sticky, add a couple of tablespoons of flour.
Place the dough in an oiled bowl and cover it with cling film or a clean dish towel. Let it rise in the oven with the light on until it doubles in volume (about 2 hours). Once ready, deflate it gently and transfer it to a well-oiled baking sheet. Stretch the dough using only your fingertips, starting from the center towards the edges, and let it rest like this for another 30 minutes.
Spread the tomato puree over the surface and bake at 482°F (max power), placing the baking sheet on the lowest oven rack for 15-20 minutes. After this time, remove the pizza, add the diced mozzarella and a drizzle of oil, then bake again for another 10 minutes by moving the baking sheet to the middle rack. Finish with a sprinkle of fresh or dried oregano before serving.
Recommended Variants and Storage
Tips for Digestibility: If you have more time, you can halve the yeast and increase the rising hours. You can also let the dough rise in the refrigerator overnight.
Filling Variants: This base is perfect for the classic Margherita, but you can turn it into a white pizza with potatoes and rosemary or add grilled vegetables halfway through cooking.
Storage: Cooked pizza keeps in the refrigerator for 1-2 days, well covered. Alternatively, you can freeze the dough after the first rise.
Frequently Asked Questions
Can I use dry yeast?
Yes, in this case use about 3-4 grams (one-third of a packet) and dissolve it in lukewarm water with the sugar.
What temperature should the water be?
The water should be at room temperature or just lukewarm, never hot, to avoid ‘killing’ the yeast.
Why did the pizza rise like a focaccia?
If you prefer a very thin pizza, skip the second rise in the pan: roll it out and bake immediately after topping with tomato.
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