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yeasted pizza crust

Go-To Yeasted Pizza Crust

My go-to yeasted pizza dough is so simple and comes together with just one no-fuss proof in the fridge! It makes two delicious yeasty, thin-crust pizzas. You’ll never go back to store-bought crusts!

  • Yield: 2 12-inch pizzas 1x

Ingredients

Units Scale
  • 2 1/4 tsp active dry yeast (1 packet)
  • 2 tbsp granulated sugar
  • 1 cup warm water
  • 2 tbsp + 3 tbsp olive oil, divided
  • 1 cup + 6 tbsp all purpose flour
  • 1 1/2 cup bread flour
  • 2 tsp kosher salt
  • 2 tbsp semolina flour

Instructions

  1. Make your dough. In a large mixing bowl, mix together sugar, active dry yeast, and warm water. Cover with a kitchen towel and set aside for 15 minutes, until foamy.
  2. Add flours, salt, and 2 tbsp olive oil to the foamy mixture. Mix by hand with a spatula until the mixture begins to come together. Using a stand mixer with the dough hook attachment (or knead with hands), knead the pizza dough on medium speed for 3-5 minutes, until it is a cohesive dough ball and bounces back when poked. If the dough is too wet, add flour 1 tsp at a time. If it is too dry, you can add room temp water 1 tsp at a time until desired consistency is reached.
  3. Add 2 tbsp olive oil total to 2 medium mixing bowls (1 tbsp each) to coat. Using a dough cutter, divide pizza dough in half and shape each piece into a ball. Place each half in an oil coated bowl. Cover and place in the fridge to proof at least 8 hours or overnight. You can leave the pizza dough in the fridge up to 3 days before using.
  4. When ready to make your pizza, take dough out of the fridge and allow to come to room temp for 30 mins-1 hour. Shape your pizza dough on well-floured surface. Transfer to a pizza slide or pizza pan covered with semolina flour, and brush the whole crust with olive oil. Add your toppings to your heart’s desire.
  5. Place your pan or pizza stone in the oven. Preheat the oven to 500 degrees F. Once preheated, carefully transfer pizza crust to hot pan with a spatula/pizza slide.
  6. Bake in the oven on the top rack for 5-10 minutes, until cheese is bubbly and the crust is browned. For me, this takes only 5 minutes so keep your eye on the pizza.
  7. Slice & enjoy immediately!

Notes

  • Once proofed in the fridge for 8 hours, you can wrap the proofed dough tightly with plastic wrap and freeze for up to 2 months. Allow to defrost in fridge overnight and come to room temp 30 mins-1 hour before using.
  • If you don’t want to wait for the pizza dough to proof overnight in the fridge, you can also just proof at room temp for 1-2 hours until doubled in size. I just like the convenience of making the pizza dough ahead!
  • If your yeast/sugar/water mixture does not foam in step 1, discard and try again with new yeast. Yeast that doesn’t foam is dead and won’t rise properly. Water should be warm (not hot) to avoid killing yeast.
  • My preferred method for making pizza with crunchy crust is preheating the pizza stone in the oven for at least 30 minutes until super hot, then using a pizza slide coated with semolina to transfer the pizza to the oven. You could instead shape and make your pizza on a pan, and bake it on the top rack when you’re ready. This pizza will still be delicious, just less crunchy.
  • Author: Caroline Crockett
  • Category: bread, pizza crust