Pizza Dough with Dry Yeast


Post is also available in: Italian

Pizza, a single name that truly encompasses many types. High, low, with a high cornice and / or stuffed, sliced, sautéed … and like the types, even the dough can differ. Pizza Dough with Dry Yeast is a dough that will allow you to obtain a perfect dough for different types of pizza quickly directly at home.

Pizza Dough with Dry Yeast

Usually the dough for the Neapolitan Pizza is prepared only with 00 flour (pastry flour) and fresh brewer’s yeast, the leavening takes at least 4 hours. When you are at home, however, you may not have all this time, or you just have a sudden craving for pizza and don’t feel like waiting that long.

If so this is the right dough. One part of 00 flour, one part of bread flour and instant yeast, oil, water, salt and 1 hour of leavening will be all you need to create your pizza. I used these two flours because the strength of one, the Manitoba (bread flour – I used a reinforced Manitoba 0) compensates for the weakness of the 00 in order to have a balanced dough.

The dough is versatile, divided in two, you will get two pizzas with a high and soft edge with a base of about 1/2 cm or 4 thinner pizzas with a crunchy edge or maybe a nice giant pizza! Whatever pizza you want with this Pizza Dough with Dry Yeast you can’t go wrong! I used it to prepare a Garlic Cheese Pizza one with a high rim and two thin and crunchy ones for a delicious snack and they brushed everything!

Our pizzas!

5 from 1 vote

Pizza Dough with Dry Yeast

"Fast and versatile, this dough is suitable for any type ofpizza, classic or closed, soft or crunchy…"
Servings 4 pizzas
Prep Time 20 mins
Cook Time 15 mins
Leavening 1 hr
Total Time 1 hr 35 mins


  • 300 g Pastry Flour
  • 200 g Bread Flour
  • 300 ml Water lukewarm around 25 °C
  • 35 ml Extra Virgin Olive Oil
  • 10 g Salt
  • 2 g Instant Yeast
  • 50 g Pastry Flour for any adjustments


  • Mix the two flours, and dissolve the yeast in the warm water.
  • In a planetary mixer add the flour and using the hook pour in about half of the water. If you knead by hand, create a fountain and mix with half the water.
  • Add the salt and continue to knead adding the rest of the water slowly.
  • Once kneaded, add some oil and knead. Once absorbed add another third and repeat and finally the last. Work until you get a smooth dough.
  • If it was sticky, add the extra flour a little at a time until you get a moist dough that doesn't stick to your fingers.
  • Once kneaded, create a beautiful sphere and let it rest covered by a bowl for 10 minutes.


  • Once the dough has rested, divide it in two creating two balls and put it to rise in the oven covered with a cloth for about 1 hour.


  • After rising, roll out the dough as you like and season it to taste.
  • Preheat the oven to 220 ° C, better 250 ° C if you can and bake for 15 minutes.
Chef: Taira by R.J.
Calories: 534kcal
Course: Basic Preparation
Cuisine: Italian
Keyword: Dough
Difficulty: Easy
Temperature: 220 °C/428 °F, 250 °C/482 °F


Serving: 212g | Calories: 534kcal (27%) | Carbohydrates: 96g (32%) | Protein: 13g (26%) | Fat: 10g (15%)

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.

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