A same-day yeast dough for bubbly, golden pizza at home
There’s nothing quite like homemade pizza: a crisp, golden base, a chewy center, and those irresistible bubbles around the edge. The good news? You don’t need a jar of sourdough starter—or an all-day wait—to make it happen.
This is my go-to pizza dough formula adapted for a packet of yeast, so you can mix it, proof it, and bake it the same day. The dough is intentionally wet, which creates a lighter, airier crust, and the recipe makes enough for 3 large or 4 medium pizzas.
If you have sourdough starter and want to that recipe here it is Sourdough Pizza Dough: Your Guide to Perfect Crusts Every Time
For the best flavor and texture, use pizza flour and pair the crust with a flavorful homemade pizza sauce.
Recipe at a Glance
- Yield: 3 large or 4 medium pizzas
- Hands-on time: About 20 minutes
- Rest and rise time: About 2½–3½ hours
- Best for: Same-day pizza or an overnight cold ferment
Ingredients
- 4 cups (480 g) pizza flour or bread flour
- 2¼ teaspoons (7 g / 1 packet) instant yeast or active dry yeast
- 2 cups (475 ml) lukewarm water
- 1 tablespoon (18 g) salt
- 1 tablespoon (15 ml) olive oil
- 1 teaspoon sugar or honey, optional for a cool kitchen
Yeast note: Instant yeast can go straight into the flour. If using active dry yeast, stir it into the lukewarm water and let it stand for 5–10 minutes, until foamy.
Tools You’ll Need
- Large mixing bowl
- Sturdy spoon
- Kitchen scale, optional but recommended
- Clean work surface
- Proofing bowl
How to Make the Dough
- Make the initial mix. In a large bowl, combine the flour, water, and yeast. Mix until no dry flour or large lumps remain. The dough will look wet and sticky. Cover and rest for 20–30 minutes.
- Add the salt and oil. Sprinkle in the salt and drizzle in the olive oil. Mix vigorously for about 5 minutes, until both are fully incorporated. Cover and rest for 20 minutes.
- Complete the first stretch-and-fold. With wet hands, lift and stretch about one-third of the dough, then fold it over itself. Rotate the bowl and repeat 4–5 times. Cover and rest for 20 minutes.
- Repeat the folds. Complete two more rounds of stretching and folding, resting the dough for 20 minutes after each round.
- Bulk ferment. Shape the dough into a smooth ball and place it in a lightly oiled proofing bowl. Cover and let it rise until puffy and roughly doubled, 45–75 minutes. Yeast works faster than sourdough, so do not use the original 5-hour sourdough rise.
- Divide and proof. Divide the dough into 3 or 4 equal pieces, shape each into a ball, and rest for 30–45 minutes.
- Bake or chill. Use the dough right away, or refrigerate it overnight for deeper flavor.
Important: This dough is wet on purpose. Don’t add extra flour; use wet hands and a lightly oiled bowl to keep it manageable.
Overnight Dough Option
Mix the dough and complete all three rounds of folds as directed. Let it rise only until it looks about halfway to doubled. Divide it, shape the portions into balls, lightly oil them, cover, and refrigerate overnight or for up to 3 days. Remove the dough balls from the refrigerator 30–60 minutes before stretching.
Cooking Instructions
Conventional Oven
Preheat the oven to 500°F (260°C) with a pizza stone or steel inside. Stretch the dough, add toppings, and bake for 7–10 minutes, until the crust is golden and the cheese is bubbly.
Blackstone Pizza Oven
Heat to 650°F (343°C). Dust the peel with cornmeal, top the dough quickly, and give the peel a shake to make sure the pizza glides freely. Bake for about 4 minutes.
Grill
Heat the grill to high, about 500°F (260°C). Cook the dough on one side for 2–3 minutes, flip, add toppings, and grill with the lid closed for another 3–5 minutes.
Flat-Top Griddle
Heat the lightly oiled griddle to medium-high, about 450–500°F (232–260°C). Cook the dough on one side for 2–3 minutes, until bubbles form. Flip, add toppings, cover with a dome, and cook for another 3–5 minutes.
Tips for the Best Pizza Crust
- Pizza flour produces a lighter, chewier crust, while bread flour is a dependable alternative.
- An overnight rest in the refrigerator builds flavor and makes the dough easier to stretch.
- For a classic pizza, top with tomato sauce, mozzarella, and basil. Chicken, bacon, and vegetables are delicious options, too.
- If you miss the tang of sourdough, add about 1 teaspoon of vinegar or a spoonful of yogurt, reducing the water by the same amount.
- Shape with your hands instead of a rolling pin to help preserve the bubbles around the edge.
Homemade Pizza, Any Night of the Week
This yeast pizza dough is your ticket to chewy, bubbly homemade pizza without feeding a starter or waiting all day. Make it for dinner tonight, tuck it into the refrigerator for tomorrow, and top it with whatever you love.
Enjoy!
