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easy pizza dough recipe instant yeast
- Total Time: 133 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
An easy pizza dough recipe using instant yeast features a creative folding technique to create layers of creamy ricotta and fresh pesto right in the crust, resulting in a showstopping family meal.
Ingredients
- 400 g all-purpose flour, plus extra for dusting
- 7 g instant yeast
- 5 g granulated sugar
- 5 g fine sea salt, plus additional for ricotta and pesto
- 250 ml warm water
- 30 ml extra virgin olive oil, plus more for the bowl and final drizzle
- 60 g fresh basil leaves, plus extra small leaves for garnish
- 30 g pine nuts, lightly toasted
- 2 cloves garlic, peeled
- 15 ml fresh lemon juice
- 120 g full-fat ricotta cheese
Instructions
- Activate Dough Base: In a large bowl, whisk together the flour, instant yeast, granulated sugar, and salt. Gradually add the warm water and olive oil. Mix with a spoon or your hands until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic (or use a stand mixer for 6-8 minutes).
- First Rise: Lightly grease a clean bowl with olive oil. Place the dough in the bowl, cover tightly, and place in a warm location for 60-90 minutes, or until doubled in size.
- Prepare Pesto and Ricotta Fillings: While the dough rises, prepare the pesto by combining the basil, pine nuts, garlic, olive oil, lemon juice, salt, and pepper in a food processor until smooth. In a separate bowl, mix the ricotta cheese with salt.
- Roll and Spread for Layers: Gently punch down the risen dough and roll it into a large rectangle (approximately 40 cm x 30 cm or 16 inches x 12 inches). Spread the pesto over two-thirds of the dough, leaving one-third bare, then spread the ricotta evenly over the pesto area.
- Fold for Marbling: Fold the bare one-third of the dough over the middle section. Then fold the remaining one-third over the top, creating a layered rectangle (like folding a letter). Gently press to seal and flatten slightly.
- Final Roll and Bake Prep: Roll the folded dough into a large circle (approximately 35 cm or 14 inches in diameter). Preheat your oven to 220°C (425°F) with a pizza stone or heavy baking sheet inside.
- Bake Until Golden: Carefully transfer the dough to the hot stone or baking sheet using parchment paper or a pizza peel. Bake for 15-18 minutes, or until the crust is golden brown and puffy with visible layers.
- Serve and Garnish: Serve immediately. Drizzle generously with extra virgin olive oil and arrange fresh basil leaves on top.
Notes
To encourage a consistent rise, place the covered dough in a turned-off oven with the light on for a slightly warm environment. Drain excess liquid from the ricotta before use if it appears too wet.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (120 g)
- Calories: 310 calories
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 5 mg