25 Irresistible Pizza Dough Recipes with Yeast Variations

Get ready to transform your pizza nights forever! Whether you’re craving a quick weeknight dinner or a weekend comfort food project, yeast is your secret weapon for irresistible homemade crusts. From classic Neapolitan to creative whole-wheat twists, these 25 dough recipes will inspire your inner pizzaiolo. Let’s dive in and discover your new favorite foundation for the perfect pie!

Classic Italian Thin Crust Pizza Dough

So you’ve decided to ditch the cardboard-flavored delivery and make pizza that actually tastes like, well, pizza? Bold move, my friend. Let’s get that dough ready to become the crispy, chewy hero of your kitchen.

Serving: 2 pizzas | Pre Time: 90 minutes | Cooking Time: 10 minutes

Ingredients

• About 3 and 1/4 cups of all-purpose flour (plus a little extra for dusting)
• 1 and 1/4 cups of warm water (aim for a cozy 105–110°F)
• 2 and 1/4 teaspoons of active dry yeast (that’s one standard packet)
• A good glug of olive oil (roughly 2 tablespoons)
• A couple of teaspoons of sugar
• A solid teaspoon of salt

Instructions

1. Pour your warm water into a large mixing bowl and sprinkle in the yeast and sugar. Let it sit for 5–7 minutes until it gets all foamy and bubbly—this is your yeast saying “hello, I’m alive!” (Tip: If it doesn’t foam, your water might be too hot or the yeast is old; start over.)
2. Add the olive oil and salt to the yeast mixture and give it a quick stir with a wooden spoon.
3. Start adding the flour, one cup at a time, stirring until a shaggy dough forms. You’ll likely use all 3 and 1/4 cups.
4. Lightly flour a clean counter and turn the dough out onto it. Knead for 8–10 minutes until it’s smooth, elastic, and no longer sticky, adding a sprinkle more flour only if it’s truly sticking to your hands. (Tip: The dough should spring back slowly when poked—that’s the gluten doing its happy dance.)
5. Shape the dough into a ball, place it in a lightly oiled bowl, and turn it to coat. Cover the bowl with a damp kitchen towel or plastic wrap.
6. Let the dough rise in a warm, draft-free spot for 1 hour, or until it has doubled in size. (Tip: No warm spot? Heat your oven to 200°F, turn it OFF, then place the covered bowl inside with the door cracked open.)
7. Punch down the risen dough to release the air and divide it into two equal balls on a lightly floured surface.
8. Cover the dough balls with the damp towel again and let them rest for 30 minutes—this relaxes the gluten for easier stretching.
9. Preheat your oven to its highest setting (ideally 500–550°F) with a pizza stone or an inverted baking sheet inside for at least 30 minutes.
10. On a piece of parchment paper lightly dusted with flour, stretch or roll one dough ball into a 12-inch circle, about 1/8-inch thick. Add your toppings.
11. Carefully slide the parchment with the pizza onto the preheated stone or baking sheet. Bake for 8–10 minutes until the crust is golden and crisp and the cheese is bubbly.
12. Repeat with the second dough ball.

Voilà! You’ve got a crust that’s shatteringly crisp on the bottom with a tender, airy chew—the perfect blank canvas for your saucy, cheesy dreams. Tear into it fresh from the oven, or get fancy and top it with a drizzle of hot honey and fresh arugula for a sweet-and-peppery kick.

New York Style Chewy Pizza Crust

Gather ’round, pizza perfectionists! That iconic New York slice isn’t just a meal—it’s a foldable, chewy, saucy masterpiece that deserves a spot in your kitchen. Let’s ditch the delivery guy and craft that legendary crust from scratch, because nothing beats the bragging rights of homemade.

Serving: 2 large pizzas | Pre Time: 90 minutes (includes rising) | Cooking Time: 15 minutes

Ingredients

– About 3 and 1/2 cups of all-purpose flour, plus extra for dusting
– A packet (or 2 and 1/4 teaspoons) of active dry yeast
– A tablespoon of granulated sugar
– A teaspoon and a half of fine salt
– A cup and a half of warm water (think bathwater temp, around 110°F)
– A couple of tablespoons of olive oil, plus more for the bowl
– Your favorite pizza sauce and toppings for later

Instructions

1. In a large bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it gets all foamy and bubbly—this is your sign the yeast is alive and ready to party!
2. Stir in the olive oil and salt into the yeast mixture until combined.
3. Gradually add the 3 and 1/2 cups of flour, one cup at a time, stirring with a wooden spoon until a shaggy dough forms. Tip: If the dough feels too sticky, add an extra tablespoon of flour, but go slow—too much flour makes a tough crust.
4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand until it’s smooth, elastic, and springs back when poked.
5. Lightly oil a clean bowl with olive oil, place the dough ball inside, and turn it to coat. Cover the bowl with a damp kitchen towel and let it rise in a warm spot for 1 hour, or until it doubles in size.
6. Punch down the risen dough to release the air bubbles and divide it into two equal pieces. Tip: Use a kitchen scale for perfect, even crusts every time!
7. On a floured surface, roll or stretch each piece into a 12-inch circle about 1/4-inch thick. If the dough shrinks back, let it rest for 5 minutes—it’s just being stubborn!
8. Preheat your oven to its highest setting, ideally 500°F, and place a pizza stone or an upside-down baking sheet inside to heat for at least 30 minutes.
9. Transfer one stretched dough to a piece of parchment paper. Top with sauce and your favorite toppings, leaving a 1-inch border for the crust.
10. Carefully slide the parchment with the pizza onto the hot stone or baking sheet. Bake for 12-15 minutes, until the crust is golden brown and the cheese is bubbly. Tip: For extra chew, spritz the oven walls with a little water right after you put the pizza in to create steam.
11. Repeat with the second dough ball.

Dive into that glorious, foldable slice! The crust bakes up with a crisp exterior that gives way to a satisfyingly chewy, airy interior—perfect for holding a mountain of pepperoni without going soggy. Get creative and serve it New York-style: cut into big triangles, fold it in half, and enjoy the saucy, cheesy goodness without a single drip.

Whole Wheat Yeast Pizza Dough

Picture this: you’re staring at another cardboard-flavored delivery pizza, wondering if your taste buds have officially given up. Well, dust off that apron, because we’re about to make a whole wheat dough so good, it’ll have you questioning your loyalty to the local pizzeria (and their questionable delivery fees).

Serving: 2 pizzas | Pre Time: 90 minutes | Cooking Time: 15 minutes

Ingredients

• 2 and 1/4 cups of whole wheat flour (the good, hearty stuff)
• 1 cup of warm water (think baby-bath warm, around 110°F)
• 1 packet (or 2 and 1/4 tsp) of active dry yeast
• A tablespoon of honey (for a sneaky hint of sweetness)
• A couple of tablespoons of olive oil, plus extra for greasing
• A teaspoon of salt
• A splash of all-purpose flour for dusting

Instructions

1. Pour your 1 cup of warm water into a large mixing bowl.
2. Sprinkle in the entire packet of active dry yeast and let it sit for 5 minutes until it gets foamy on top.
3. Stir in the tablespoon of honey and the couple of tablespoons of olive oil until everything is combined.
4. Gradually add the 2 and 1/4 cups of whole wheat flour and the teaspoon of salt to the wet mixture. Tip: Mix with a wooden spoon first to avoid a floury kitchen explosion.
5. Knead the dough on a lightly floured surface for 8-10 minutes until it’s smooth and elastic. Tip: If it feels too sticky, dust with a little splash of all-purpose flour, but go easy—too much makes it tough.
6. Lightly grease a clean bowl with a bit of olive oil, place the dough ball inside, and turn it to coat.
7. Cover the bowl with a damp kitchen towel and let it rise in a warm spot for 1 hour, or until it doubles in size. Tip: No warm spot? Heat your oven to 200°F, turn it off, and let the dough rise inside with the door cracked.
8. Punch down the risen dough to release air bubbles.
9. Divide the dough into two equal portions on your floured surface.
10. Roll or stretch each portion into a 12-inch circle, about 1/4-inch thick.
11. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes.
12. Transfer your shaped dough to a piece of parchment paper, add toppings, and slide it onto the hot stone or sheet.
13. Bake for 12-15 minutes until the crust is golden brown and crisp on the edges.

You’ll get a crust with a satisfyingly nutty chew and just enough structure to hold a mountain of toppings without going soggy. Try serving it with a drizzle of hot honey or tearing it into strips for dipping into garlicky olive oil—because who says pizza can’t be fancy finger food?

Sourdough Starter Pizza Dough Recipe

Picture this: a pizza crust so delightfully chewy and tangy, it’ll make your taste buds do a happy dance. Forget store-bought dough—this sourdough starter version is your ticket to homemade pizza glory, with just enough bubbly personality to impress even the pickiest eaters.

Serving: 2 pizzas | Pre Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• A bubbly ½ cup of active sourdough starter (fed and ready to party!)
• About 3 cups of all-purpose flour, plus extra for dusting
• A splash of warm water (around 1 cup, at 100°F—think cozy bath temp)
• A couple of tablespoons of olive oil
• A generous pinch of salt
• A teaspoon of honey (for a hint of sweetness)

Instructions

1. In a large bowl, combine the sourdough starter, warm water, honey, and olive oil, stirring until frothy.
2. Gradually mix in the flour and salt until a shaggy dough forms, then knead on a floured surface for 10 minutes until smooth and elastic. Tip: If the dough feels too sticky, add flour a tablespoon at a time—patience is key!
3. Place the dough in an oiled bowl, cover with a damp towel, and let it rise at room temperature (around 70°F) for 8–12 hours until doubled in size. Tip: For extra flavor, do a slow rise in the fridge overnight.
4. Punch down the dough, divide it into two balls, and let them rest for 30 minutes covered.
5. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes to get it screaming hot.
6. On a floured surface, stretch each dough ball into a 12-inch round, aiming for an even thickness. Tip: Use your hands to gently press and stretch—no rolling pin needed for that artisanal look!
7. Transfer the dough to a piece of parchment paper, add your favorite toppings, and slide it onto the preheated stone.
8. Bake for 12–15 minutes until the crust is golden brown and crisp, with bubbly cheese if using.

You’ll be rewarded with a crust that’s crispy on the outside, soft and airy inside, and packed with that signature sourdough tang. Yes, this dough is a game-changer—top it with fresh basil and a drizzle of olive oil for a simple yet stunning finish, or get wild with creative combos like fig and prosciutto. Your pizza nights just got a major upgrade!

Gluten-Free Yeast-Based Pizza Crust

Venturing into gluten-free pizza territory doesn’t have to mean bidding farewell to that glorious, chewy, yeast-risen crust we all dream about. Let’s banish the cardboard impersonators and get ready for a dough that’s actually fun to play with—no gluten-free ghosting here!

Serving: 2 pizzas (about 12-inch each) | Pre Time: 90 minutes (includes rising) | Cooking Time: 15 minutes

Ingredients

• 1 and 1/2 cups of warm water (around 110°F, think perfect bath temperature)
• One packet (or 2 and 1/4 teaspoons) of active dry yeast
• A good drizzle of honey (about 1 tablespoon)
• 3 cups of your favorite gluten-free all-purpose flour blend (the one with xanthan gum already in it is a lifesaver)
• 1 teaspoon of fine sea salt
• 2 tablespoons of olive oil, plus a little extra for greasing
• A splash of apple cider vinegar (about 1 teaspoon)
• Some cornmeal or extra gluten-free flour for dusting

Instructions

1. In a large bowl, whisk together the 1 and 1/2 cups of warm water (110°F), the packet of active dry yeast, and the 1 tablespoon of honey until the yeast is mostly dissolved.
2. Let the yeast mixture sit undisturbed for 5-7 minutes until it becomes foamy on top—this is your sign the yeast is alive and ready to party. (Tip: If it doesn’t foam, your water might have been too hot and killed the yeast; start over with new yeast.)
3. Add the 3 cups of gluten-free all-purpose flour blend and 1 teaspoon of fine sea salt to the foamy yeast mixture.
4. Pour in the 2 tablespoons of olive oil and the 1 teaspoon of apple cider vinegar.
5. Mix everything with a sturdy spoon until a shaggy dough forms, then use your hands to knead it in the bowl for about 3 minutes until it’s relatively smooth. (Tip: Gluten-free dough won’t become elastic like wheat dough, so stop when it’s just combined and tacky, not sticky.)
6. Lightly grease a clean bowl with a bit of olive oil, place the dough ball inside, and turn it to coat.
7. Cover the bowl tightly with plastic wrap and let the dough rise in a warm, draft-free spot for 1 hour. It should about double in size—don’t worry if it’s not super puffy.
8. Preheat your oven to 475°F. If you have a pizza stone, place it on a middle rack now to heat up.
9. Lightly dust your work surface and hands with cornmeal or extra gluten-free flour.
10. Divide the risen dough into two equal balls.
11. Place one dough ball on the dusted surface and, using your fingertips, press and stretch it into a 12-inch round. (Tip: If the dough cracks, just patch it together—it’s very forgiving! Rolling with a pin also works.)
12. Transfer the shaped crust to a piece of parchment paper dusted with cornmeal.
13. Add your desired toppings, leaving a small border for the crust.
14. Carefully slide the parchment with the pizza onto the preheated pizza stone or a baking sheet.
15. Bake for 12-15 minutes at 475°F until the crust edges are golden brown and the bottom is crisp.
16. Repeat steps 11-15 with the second dough ball.

Zesty, crisp, and satisfyingly chewy, this crust is a game-changer that holds its own against any topping avalanche. The hint of honey and tang from the vinegar gives it a complex flavor that’s far from bland. Try serving it with a bold pesto base and roasted veggies for a colorful feast, or go classic with pepperoni—it won’t sag under the pressure!

Herb-Infused Yeast Pizza Dough

Crafting the perfect pizza dough doesn’t require a culinary degree, just a dash of patience and a generous sprinkle of fun—this herb-infused yeast version is about to become your new kitchen MVP, turning pizza night from a greasy takeout affair into a fragrant, from-scratch triumph. Think of it as a fluffy, aromatic canvas just begging for your favorite toppings, with a secret weapon of fresh herbs baked right into its very soul. Let’s ditch the cardboard crust and get our hands deliciously dirty.

Serving: 2 pizzas | Pre Time: 90 minutes | Cooking Time: 15 minutes

Ingredients

– 3 and 1/4 cups of all-purpose flour, plus a little extra for dusting
– 1 and 1/4 cups of warm water (aim for about 110°F, like a cozy bath)
– 2 and 1/4 teaspoons of active dry yeast (that’s one standard packet)
– A tablespoon of honey
– A couple of tablespoons of olive oil
– A teaspoon of fine sea salt
– A big handful of fresh herbs—think a mix of chopped rosemary, thyme, and oregano

Instructions

1. In a large bowl, whisk together the warm water, honey, and active dry yeast until everything is dissolved. Let it sit for 5–10 minutes until it gets foamy and bubbly—this is your yeast saying “hello!”
2. Stir in the olive oil, salt, and all those chopped fresh herbs until combined.
3. Gradually add the 3 and 1/4 cups of flour to the wet mixture, stirring with a wooden spoon until a shaggy dough forms. Tip: If the dough feels too sticky, add an extra tablespoon of flour, but go slow—too much can make it tough.
4. Turn the dough out onto a lightly floured surface and knead by hand for 8–10 minutes until it’s smooth, elastic, and springs back when poked.
5. Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size. Tip: No warm spot? Pop it in an oven turned off with the light on for a cozy proofing nook.
6. Punch down the risen dough to release air bubbles, then divide it into two equal balls.
7. On a floured surface, roll or stretch each ball into a 12-inch circle about 1/4-inch thick. Tip: For a rustic look, use your fingers to gently press and stretch the dough—no rolling pin required!
8. Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes to get it screaming hot.
9. Transfer the shaped dough to a piece of parchment paper, add your toppings, then slide it onto the preheated stone or sheet.
10. Bake for 12–15 minutes until the crust is golden brown and crisp on the edges.

You’ll be rewarded with a crust that’s crisp on the outside, tender and airy inside, and perfumed with those earthy herbs in every bite. Tear into it fresh from the oven for a classic Margherita, or get wild—try it as a base for a white pizza with ricotta and lemon zest. Honestly, it’s so good you might just skip the toppings and eat it plain!

Garlic Butter Flavored Pizza Dough

You know that moment when you’re craving pizza but also want to bathe in garlic butter? Yeah, me too. This Garlic Butter Flavored Pizza Dough is basically a buttery, aromatic hug for your taste buds—it’s like garlic bread decided to become a pizza crust, and honestly, we’re all better for it.

Serving: 2 | Pre Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• 2 cups of all-purpose flour (plus a little extra for dusting)
• 1 packet of active dry yeast (about 2 ¼ teaspoons)
• 1 cup of warm water (around 110°F—think bathwater cozy)
• 1 tablespoon of olive oil
• 1 teaspoon of salt
• 4 tablespoons of unsalted butter, softened
• 3 cloves of garlic, minced (go ahead, add an extra if you’re feeling brave)
• A sprinkle of dried oregano (about ½ teaspoon)

Instructions

1. In a small bowl, combine the warm water and yeast, letting it sit for 5 minutes until it’s frothy—this means your yeast is alive and ready to party!
2. In a large mixing bowl, whisk together the flour and salt.
3. Pour the yeast mixture and olive oil into the flour, stirring until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 8–10 minutes until it’s smooth and elastic—tip: if it sticks to your hands, add a bit more flour, but don’t overdo it or you’ll get a tough crust.
5. Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for 1 hour until doubled in size.
6. While the dough rises, mix the softened butter, minced garlic, and oregano in a bowl until well combined.
7. Preheat your oven to 475°F with a pizza stone or baking sheet inside—this ensures a crispy bottom.
8. Punch down the risen dough and divide it into two equal balls.
9. Roll out each ball on a floured surface to about ¼-inch thickness, then spread the garlic butter mixture evenly over the dough, leaving a small border for the crust.
10. Transfer the dough to the preheated pizza stone or baking sheet and bake for 12–15 minutes until the edges are golden brown and the crust is crisp—tip: rotate the pizza halfway through for even browning.
11. Remove from the oven and let it cool for 2–3 minutes before slicing.

What you get is a crust that’s crispy on the outside, tender inside, with a rich garlic butter flavor that’ll make you forget plain dough ever existed. Serve it topped with fresh mozzarella and basil for a classic twist, or go wild and use it as a base for a loaded veggie pizza—either way, it’s a game-changer for pizza night.

Oat Flour Yeast Pizza Crust

Venture beyond your usual pizza night with this oat flour yeast crust that’s so delightfully chewy and nutty, you’ll forget it’s gluten-free! It’s the perfect canvas for all your wildest topping dreams, and yes, it’s actually easy to make—no pizza-making PhD required.

Serving: 2 pizzas (about 12-inch each) | Pre Time: 20 minutes (plus 1 hour rise) | Cooking Time: 12 minutes

Ingredients

– 2 cups of oat flour (make sure it’s finely ground, or your crust might get a little too rustic)
– 1 packet (about 2 ¼ teaspoons) of active dry yeast
– 1 teaspoon of sugar (just a tiny bit to wake up that yeast)
– ¾ cup of warm water (think baby-bath warm, around 110°F)
– 2 tablespoons of olive oil, plus a little extra for greasing
– 1 teaspoon of salt
– A splash of your favorite pizza sauce (about ½ cup per pizza)
– A couple of handfuls of shredded mozzarella cheese (or whatever melty cheese makes you happy)
– Your choice of toppings (pepperoni, veggies, the works!)

Instructions

1. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it gets all frothy and bubbly—this means your yeast is alive and ready to party!
2. In a large mixing bowl, whisk together the oat flour and salt. Tip: If your oat flour feels coarse, give it a quick blitz in a food processor for a smoother texture.
3. Pour the yeast mixture and 2 tablespoons of olive oil into the flour. Stir with a wooden spoon until a shaggy dough forms.
4. Lightly flour a clean surface with a bit more oat flour, then knead the dough for about 5 minutes until it’s smooth and elastic. It might be a bit stickier than regular dough, but that’s okay—just add a sprinkle of flour if needed.
5. Grease a large bowl with a drizzle of olive oil, place the dough in it, and cover with a damp kitchen towel. Let it rise in a warm spot for 1 hour, or until it doubles in size. Tip: No warm spot? Preheat your oven to 200°F, turn it off, and let the dough rise inside with the door slightly ajar.
6. Preheat your oven to 475°F. If you have a pizza stone, pop it in now to heat up—it’ll give you that crispy bottom crust!
7. Punch down the risen dough and divide it into two equal balls. On a floured surface, roll or stretch each ball into a 12-inch circle. Don’t stress about perfection; rustic edges add charm!
8. Transfer the crusts to a parchment-lined baking sheet or preheated pizza stone. Spread a splash of pizza sauce evenly over each, leaving a small border for the crust.
9. Sprinkle with a couple of handfuls of mozzarella cheese and add your toppings of choice. Tip: Go light on toppings to avoid a soggy crust—less is more here!
10. Bake for 10–12 minutes, until the crust is golden brown and the cheese is bubbly and slightly browned in spots.

Dig into this crust and you’ll love its hearty, slightly nutty flavor and satisfying chew—it’s sturdy enough to hold a mountain of toppings without going limp. Serve it sliced straight from the oven, or get creative by brushing the crust with garlic butter and sprinkling with herbs for a gourmet twist. Leftovers? They reheat surprisingly well for a crispy next-day snack!

Parmesan and Black Pepper Pizza Dough

Naturally, we’ve all stared at a plain pizza crust and thought, “What if this had a little more personality?” Well, friends, meet the Parmesan and Black Pepper Pizza Dough—the sassy, flavor-packed upgrade your pizza night desperately needs. It’s basically a fancy cheese cracker that decided to become a pizza base, and we’re totally here for it.

Serving: 2 | Pre Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

– 2 cups of all-purpose flour (plus a little extra for dusting)
– ¾ cup of warm water (around 110°F, like a cozy bath)
– 1 packet of active dry yeast (that tiny flavor wizard)
– 1 teaspoon of sugar (just a pinch to wake up the yeast)
– 1 teaspoon of salt (for that savory kick)
– ½ cup of grated Parmesan cheese (the good stuff, please)
– 1 tablespoon of freshly ground black pepper (don’t be shy—it’s the star!)
– 2 tablespoons of olive oil (a nice glug)

Instructions

1. In a small bowl, combine the warm water, yeast, and sugar, then let it sit for 5 minutes until it gets foamy and bubbly—this means your yeast is alive and ready to party!
2. In a large mixing bowl, whisk together the flour, salt, Parmesan cheese, and black pepper until everything is evenly distributed.
3. Pour the yeast mixture and olive oil into the dry ingredients, then stir with a wooden spoon until a shaggy dough forms.
4. Tip: If the dough feels too sticky, add a tablespoon of flour at a time until it’s manageable, but don’t overdo it—you want it soft, not tough.
5. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it’s smooth and elastic, like a little doughy pillow.
6. Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm spot for 1 hour, or until it doubles in size—patience is key here!
7. Tip: To check if it’s ready, poke the dough with your finger; if the indentation stays, it’s good to go.
8. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up for at least 30 minutes—this ensures a crispy crust.
9. Punch down the risen dough to release any air bubbles, then divide it into two equal portions.
10. On a floured surface, roll or stretch each portion into a 10-inch circle, about ¼-inch thick, and transfer to a piece of parchment paper.
11. Tip: For extra flavor, sprinkle a little extra Parmesan and black pepper on top before baking—it adds a delicious crunch!
12. Slide the dough (on the parchment) onto the hot pizza stone or baking sheet and bake for 12-15 minutes, until the crust is golden brown and puffed up.
13. Remove from the oven and let it cool for a minute before topping with your favorite sauce and ingredients.

Oh, the magic of this dough! It bakes up with a crisp, golden exterior and a tender, chewy interior, infused with the nutty Parmesan and a peppery kick that’ll make your taste buds dance. Try it as a base for a classic margherita or get creative by loading it with prosciutto and arugula for a gourmet twist—either way, it’s a game-changer for pizza night.

Honey-Infused Yeast Pizza Base

Crisp, chewy, and with just a hint of sweetness that’ll make your taste buds do a happy dance, this honey-infused yeast pizza base is the secret weapon your homemade pizza nights have been missing. Forget those bland, cardboard-like crusts—this one’s got personality, thanks to a golden drizzle that transforms ordinary dough into something magically tender and flavorful. Trust me, once you try it, you’ll be plotting your next pizza party before the last slice is gone!
Serving: 2 pizzas (about 12-inch each) | Pre Time: 90 minutes | Cooking Time: 15 minutes

Ingredients

– 3 ½ cups of all-purpose flour, plus a little extra for dusting
– 1 ¼ cups of warm water (aim for around 110°F—think bathwater cozy, not scalding!)
– 2 ¼ teaspoons of active dry yeast (that’s one standard packet)
– 2 tablespoons of olive oil
– 1 tablespoon of honey (go for the good stuff—it’s worth it!)
– 1 teaspoon of salt
– A splash of cornmeal for the baking sheet

Instructions

1. In a large mixing bowl, combine the warm water, honey, and active dry yeast, stirring gently until the honey dissolves. Let it sit for 5–10 minutes until it gets foamy and bubbly—this means your yeast is alive and kicking!
2. Add the olive oil and salt to the yeast mixture, giving it a quick stir to blend everything together.
3. Gradually mix in the all-purpose flour, about 1 cup at a time, using a wooden spoon or your hands until a shaggy dough forms. Tip: If the dough feels too sticky, add a tablespoon more flour, but go slow—over-flouring can make it tough.
4. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth, elastic, and springs back when poked. This is your arm workout for the day!
5. Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm spot for 1 hour or until it doubles in size. Tip: No warm spot? Pop it in an oven turned off with the light on for a cozy proofing environment.
6. Preheat your oven to 475°F and sprinkle a baking sheet with a splash of cornmeal to prevent sticking.
7. Punch down the risen dough to release air bubbles, then divide it into two equal balls on a floured surface.
8. Roll or stretch each ball into a 12-inch round, about ¼-inch thick, and transfer to the prepared baking sheet. Tip: For an extra-crispy crust, let the shaped dough rest for 10 minutes before topping—it helps it hold its shape better.
9. Add your favorite toppings, then bake for 12–15 minutes until the crust is golden brown and the edges are crisp.
10. Remove from the oven, let it cool for a minute, slice, and dig in!
Light and airy with a subtle sweetness, this crust boasts a tender chew that pairs perfectly with savory toppings. Serve it up with a drizzle of extra honey for a sweet-savory twist, or tear into it fresh from the oven—it’s so good, you might just skip the toppings altogether!

Overnight Rise Pizza Dough with Yeast

Brace yourself for a pizza revelation that requires more patience than a toddler waiting for dessert, but delivers a crust so magically airy and flavorful, you’ll forget all about those 30-minute dough impostors. This overnight rise is the culinary equivalent of hitting the snooze button for your flour—letting time and yeast work their slow, delicious magic while you dream of crispy, chewy perfection.

Serving: 2 pizzas | Pre Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

– About 3 and 1/4 cups of all-purpose flour, plus a little extra for dusting
– A packet (2 and 1/4 teaspoons) of active dry yeast
– A teaspoon and a half of fine sea salt
– A tablespoon of olive oil, plus a drizzle for the bowl
– A cup and a half of warm water (think bathwater temp, around 105°F)
– A pinch of sugar to wake up that yeast

Instructions

1. In a large bowl, whisk together the warm water, yeast, and pinch of sugar. Let it sit for 5 minutes until it looks foamy and bubbly—this means your yeast is alive and ready to party.
2. Add the 3 and 1/4 cups of flour, sea salt, and tablespoon of olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
3. Lightly flour a clean surface, turn the dough out, and knead for 8-10 minutes until it’s smooth and elastic. If it sticks, add a sprinkle more flour, but go easy—too much makes it tough.
4. Drizzle a little olive oil in a clean bowl, place the dough ball in it, and turn to coat. Cover tightly with plastic wrap.
5. Pop the bowl in the refrigerator and let it rise slowly for 12 to 24 hours. This long, cold ferment is the secret to developing deep flavor and a chewy texture.
6. About 2 hours before baking, take the dough out of the fridge. Divide it into two equal balls, place on a floured tray, cover with a damp towel, and let it come to room temperature and puff up.
7. Preheat your oven to its highest setting (usually 500°F) with a pizza stone or inverted baking sheet inside for at least 30 minutes to get it screaming hot.
8. On a floured surface, stretch one dough ball into a 12-inch round. Top as desired, then slide it onto the preheated stone. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly.
9. Repeat with the second dough ball for another pizza.
Dive into a slice with a crust that’s crisp on the bottom, tender and airy inside, with a subtle tang from the slow rise. Tear it into strips for dipping in garlic oil or go wild with toppings like spicy honey and ricotta for a sweet-heat twist.

Vegan Yeast Pizza Dough

Oh, the eternal quest for the perfect pizza dough that doesn’t involve mooing cows or clucking chickens—welcome, my plant-powered pals, to the magical world of Vegan Yeast Pizza Dough! This fluffy, stretchy marvel is about to become your new kitchen BFF, ready to hold all those saucy, cheesy (or not-so-cheesy) dreams without a single animal product in sight. Let’s get this dough party started, shall we?

Serving: 2 pizzas | Pre Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

– 3 cups of all-purpose flour, plus a little extra for dusting
– 1 packet (about 2 ¼ teaspoons) of active dry yeast
– 1 cup of warm water (aim for around 105°F—think a cozy bath, not a hot tub!)
– 2 tablespoons of olive oil, plus a splash for greasing
– 1 teaspoon of salt
– 1 teaspoon of sugar, just a pinch to wake up that yeast

Instructions

1. In a small bowl, combine the warm water, yeast, and sugar, then let it sit for 5 minutes until it gets frothy and bubbly—this means your yeast is alive and kicking!
2. In a large mixing bowl, whisk together the flour and salt until they’re best friends.
3. Pour the yeast mixture and olive oil into the flour bowl, then stir with a wooden spoon until a shaggy dough forms.
4. Lightly flour a clean surface, turn the dough out onto it, and knead for 8-10 minutes until it’s smooth and elastic—if it sticks, add a sprinkle more flour, but go easy to keep it tender.
5. Grease a large bowl with a splash of olive oil, place the dough ball inside, and cover it with a damp towel.
6. Let the dough rise in a warm spot for 1 hour, or until it doubles in size—patience is key here!
7. Punch down the dough to release any air bubbles, then divide it into two equal balls.
8. On a floured surface, roll or stretch each ball into a 12-inch circle about ¼-inch thick.
9. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up for 30 minutes.
10. Transfer the dough to a piece of parchment paper, add your toppings, then slide it onto the hot stone and bake for 12-15 minutes until the crust is golden and crispy.

You’ll be rewarded with a chewy, airy crust that’s sturdy enough for a mountain of veggies but light enough to devour in seconds. Try topping it with roasted garlic and arugula for a gourmet twist, or keep it classic with marinara and vegan cheese—either way, this dough is your ticket to pizza paradise!

Spelt Flour Pizza Dough with Yeast

Oh, the eternal quest for the perfect homemade pizza crust—it’s like searching for a unicorn, but with more flour dust. Today, we’re ditching the ordinary and diving into a spelt flour dough that’s so delightfully nutty and tender, it might just make your regular pizza jealous. Let’s get our hands messy and our ovens hot!
Serving: 2 pizzas | Pre Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

– 2 cups of spelt flour (because whole grains are having a moment)
– 1 packet of active dry yeast (the tiny powerhouse that makes magic happen)
– 1 cup of warm water (not too hot, think baby-bath temperature)
– A tablespoon of olive oil (for that smooth, luxurious feel)
– A teaspoon of salt (just a pinch to balance the flavors)
– A teaspoon of honey (a sweet little secret to wake up the yeast)

Instructions

1. In a small bowl, combine the warm water, honey, and yeast, then let it sit for 5 minutes until it gets frothy and bubbly—this means your yeast is alive and kicking!
2. In a large mixing bowl, whisk together the spelt flour and salt to ensure even distribution.
3. Pour the yeast mixture and olive oil into the flour bowl, then stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic—tip: if it sticks, add a sprinkle more flour, but don’t overdo it!
5. Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for 1 hour until it doubles in size.
6. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up for at least 30 minutes—this ensures a crispy crust.
7. Punch down the risen dough to release air, then divide it into two equal balls on a floured surface.
8. Roll out each ball into a 12-inch circle, about 1/4-inch thick, using a rolling pin and extra flour to prevent sticking.
9. Transfer the dough to a piece of parchment paper, add your favorite toppings, then slide it onto the hot pizza stone.
10. Bake for 12-15 minutes until the crust is golden brown and the edges are slightly crisp—tip: rotate the pizza halfway through for even cooking.
11. Remove from the oven, let it cool for 2 minutes, then slice and serve immediately.
Whoa, that spelt flour brings a wholesome, slightly sweet nuttiness that pairs perfectly with tangy tomato sauce and melty cheese. Try topping it with fresh arugula and a drizzle of balsamic glaze for a gourmet twist that’ll impress even the pickiest eaters!

Rustic Artisan Yeast Pizza Dough

Sick of store-bought cardboard masquerading as pizza? Let’s ditch the sad, floppy imposters and get our hands gloriously messy with a dough that’s got more personality than a reality TV star. This rustic artisan yeast pizza dough is your ticket to chewy, bubbly, flavor-packed crust nirvana—no fancy equipment or culinary degree required, just a little patience and a lot of flour-dusted fun.

Serving: 2 pizzas | Pre Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

– 3 and 1/4 cups of all-purpose flour (plus a little extra for dusting your counter)
– 1 and 1/4 cups of warm water (aim for a cozy 105°F to 115°F—think baby bathwater, not a hot tub)
– 1 packet (or 2 and 1/4 teaspoons) of active dry yeast
– A couple of tablespoons of olive oil
– A solid teaspoon of fine sea salt
– A pinch of sugar (just to give the yeast a little pep talk)

Instructions

1. In a large mixing bowl, whisk together the warm water, yeast, and that pinch of sugar. Let it sit for about 5 minutes until it gets foamy and smells like a bakery—this means your yeast is awake and ready to party.
2. Stir in 2 tablespoons of olive oil and the teaspoon of sea salt until everything is combined.
3. Gradually add the 3 and 1/4 cups of flour, mixing with a wooden spoon or your hands until a shaggy dough forms. Tip: If the dough feels too sticky, add a tablespoon more flour at a time, but don’t overdo it—you want it tacky, not dry.
4. Lightly flour your counter and knead the dough for 8-10 minutes until it’s smooth, elastic, and springs back when you poke it. Tip: Put on some music and knead to the beat; it makes the time fly and builds gluten like a champ.
5. Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm spot for 1 to 1.5 hours, or until it doubles in size. Tip: No warm spot? Preheat your oven to 200°F, turn it off, and let the dough rise inside with the door closed—it’s a cozy little proofing box.
6. Punch down the dough to release the air, divide it into two equal balls, and let them rest on a floured surface for 15 minutes, covered with the towel.
7. Preheat your oven to 475°F with a pizza stone or baking sheet inside—get it screaming hot for that perfect crispy crust.
8. On a floured surface, stretch or roll one dough ball into a 12-inch round, transfer it to a piece of parchment paper, add your toppings, and slide it onto the preheated stone or sheet.
9. Bake for 12-15 minutes until the crust is golden brown and the cheese is bubbly and slightly charred. Repeat with the second dough ball.

You’ll be rewarded with a crust that’s chewy and tender inside, with a satisfying crispness and those iconic charred bubbles. Slather it with sauce, pile on the toppings, or get creative—try brushing the baked crust with garlic-infused olive oil and a sprinkle of sea salt for a next-level focaccia-style snack.

Semolina Yeast Pizza Crust

Who knew that semolina—the same stuff that gives pasta its delightful chew—could transform your pizza game? This Semolina Yeast Pizza Crust is about to become your new favorite kitchen project, delivering a crispy-on-the-outside, tender-on-the-inside base that’s sturdy enough for all your wildest topping dreams. Trust me, your taste buds are in for a treat!

Serving: 2 pizzas | Pre Time: 90 minutes | Cooking Time: 15 minutes

Ingredients

• 1 ½ cups of warm water (think bathwater-warm, around 110°F)
• 2 ¼ teaspoons of active dry yeast (that’s one little packet)
• 1 teaspoon of sugar (just a pinch to wake up the yeast)
• 2 cups of all-purpose flour
• 1 cup of semolina flour
• 1 teaspoon of salt
• 2 tablespoons of olive oil (plus a splash for greasing)

Instructions

1. In a large bowl, combine the warm water, yeast, and sugar, and let it sit for 5 minutes until it gets frothy and bubbly—this means your yeast is alive and kicking!
2. Add the all-purpose flour, semolina flour, salt, and olive oil to the yeast mixture.
3. Stir everything together with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead it for 8-10 minutes until it’s smooth and elastic. Tip: If the dough feels too sticky, add a tablespoon of flour at a time, but don’t overdo it—a little tackiness is good!
5. Place the dough in a lightly oiled bowl, cover it with a damp kitchen towel, and let it rise in a warm spot for 1 hour, or until it doubles in size.
6. Punch down the dough to release any air bubbles, then divide it into two equal balls.
7. On a floured surface, roll out each ball into a 12-inch circle, about ¼-inch thick. Tip: For an extra-crispy crust, preheat your baking sheet or pizza stone in the oven at 475°F for 30 minutes before baking.
8. Transfer the rolled-out dough to a piece of parchment paper, add your favorite toppings, and slide it onto the hot baking sheet or stone.
9. Bake at 475°F for 12-15 minutes, until the crust is golden brown and the edges are crisp. Tip: Rotate the pizza halfway through baking to ensure even browning.
10. Remove from the oven and let it cool for 5 minutes before slicing.

Craving that perfect bite? This crust boasts a delightful crunch with a tender, chewy interior that holds up to saucy toppings without getting soggy. Serve it sliced into wedges for a casual dinner, or get creative by cutting it into strips and dipping them in garlic butter for an irresistible snack—your pizza nights just got a major upgrade!

Conclusion

Baking your own pizza dough is a game-changer, and with these 25 yeast-based recipes, you’re set for endless delicious possibilities. We hope you find a new favorite to try in your kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the pizza joy. Happy baking!