pizza dough recipe with active yeast with a Sun-Kissed Tomato & Herb Marble

Name: pizza dough recipe with active yeast
Prep time: 40 min
Cook time: 10 min
Total time: 2 h
Cuisine: Italian
Ingredients: 200 g (1.5 cups) bread flour; 100 g (0.75 cups) all-purpose flour; 7 g (2.25 teaspoons) active dry yeast; 200 ml (0.75 cups + 1 tablespoon) warm water (105-115°F / 40-46°C); 5 g (1 teaspoon) granulated sugar; 15 ml (1 tablespoon) extra virgin olive oil, plus more for greasing; 6 g (1 teaspoon) fine sea salt; 60 g (0.5 cups) sun-dried tomatoes, drained well; 30 g (1 cup lightly packed) fresh basil leaves; 1 small garlic clove; 30 ml (2 tablespoons) extra virgin olive oil, for paste; Seasonings (to taste)

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I am always looking for simple ways to elevate a weeknight meal without adding a ton of extra steps. This pizza dough recipe with active yeast does exactly that, infusing a vibrant swirl of sun-dried tomato and basil into every bite, creating a crust that’s beautiful before you even add toppings. We’ll guide you through making a perfectly chewy, airy homemade pizza dough recipe with active yeast that has built-in flavor. It’s designed for home cooks who want easy dinner ideas that feel special without adding complexity or extra steps at dinnertime.

Ingredients

Bread Flour and All-Purpose Flour: The combination of 200 g (1 ½ cups) bread flour and 100 g (¾ cup) all-purpose flour provides the ideal texture. Bread flour offers structure for chewiness, while all-purpose flour keeps the crust tender. Do not substitute all high-gluten bread flour, as it can make the dough tough and hard to work with.
Active Dry Yeast: You’ll need 7 g (2 ¼ teaspoons) of active dry yeast to initiate the rise and create air bubbles. Ensure your yeast is fresh and active by checking the expiration date before beginning the recipe. We use active dry yeast, which requires blooming in warm water first before adding to the dry ingredients.
Water and Sugar: The 200 ml (¾ cup + 1 tablespoon) warm water, ideally between 105-115°F (40-46°C), activates the yeast. The 5 g (1 teaspoon) granulated sugar feeds the yeast, helping it foam and rise. If the water is too hot, it can kill the yeast; if too cold, it will not activate properly.
Extra Virgin Olive Oil: Use 15 ml (1 tablespoon) in the dough mixture, plus more for greasing the bowl. The oil adds richness, flavor, and contributes to a softer, more pliable texture in this pizza dough recipe with active yeast.
Fine Sea Salt: Use 6 g (1 teaspoon) fine sea salt to control yeast activity and enhance the overall flavor. Salt is crucial for developing gluten structure during kneading. Do not combine salt directly with the active yeast during blooming, as salt can inhibit yeast activity.
Sun-Kissed Tomato & Herb Marble Paste Ingredients: 60 g (½ cup) sun-dried tomatoes (drained well from oil), 30 g (1 cup lightly packed) fresh basil leaves, 1 small garlic clove, 30 ml (2 tablespoons) extra virgin olive oil, and seasonings. These ingredients are blended together to create the signature flavor swirl, providing a rich, savory, and aromatic element. Ensure tomatoes are well-drained to prevent excess moisture from making the pizza dough soggy.

Instructions

Activate the Yeast: In a large bowl, combine the warm water (105-115°F / 40-46°C) and granulated sugar. Sprinkle the 7 g of active dry yeast over the top and let it sit undisturbed for 5-10 minutes. The mixture should become foamy, which signals that the yeast is active and ready to use; if no foam appears, start over with fresh yeast.
Combine Ingredients: In a separate medium bowl, whisk together the bread flour, all-purpose flour, and fine sea salt. Pour the foamy yeast mixture and 15 ml extra virgin olive oil into the flour mixture. Mix with a wooden spoon or your hands until a shaggy, uneven dough mass forms and most of the flour is incorporated.
Knead and First Rise: Turn the dough out onto a lightly floured surface and knead continuously for 8-10 minutes. The dough should transform from sticky to smooth and elastic, springing back slowly when poked gently. Lightly grease a clean bowl with olive oil, place the dough in it (turning to coat), cover, and let rise in a warm spot for 60-90 minutes, or until doubled in size. If your dough seems tough or hard to knead after 5 minutes, let it rest for 10 minutes to allow the gluten to relax before continuing.
Prepare the Swirl Paste: While the dough rises, prepare the Sun-Kissed Tomato & Herb Marble paste. In a food processor, combine the drained sun-dried tomatoes, fresh basil, garlic clove, 30 ml extra virgin olive oil, and seasonings. Process until a thick, vibrant paste forms, scraping down the sides as necessary.
Shape and Marble: Once risen, gently punch down the dough to release the air and transfer it to a lightly floured surface. Roll the dough into a large rectangle (approx. 12×16 inches or 30×40 cm). Evenly spread the tomato-herb paste over about two-thirds of the dough surface, leaving a plain border on one long side, and fold in thirds to create layers (un-pasted side over, then remaining side over). This step is crucial for creating the beautiful swirl effect in this specific pizza dough recipe with active yeast.
Swirl and Bake: Gently press and re-roll the layered dough slightly, then fold it over on itself a few times, pressing gently to create visible streaks and swirls. Gather into a ball, flatten, and shape into a 12-inch round; place on parchment paper or a pizza peel. Preheat oven with pizza stone to 450°F (230°C) for at least 30 minutes, then bake for 8-12 minutes until crust is golden brown. When I make this for my kids, I often use a large sheet pan instead of a round stone, which makes for a quick meal prep solution and ensures everyone gets a crispy edge piece from this family-friendly recipe.
Garnish and Serve: Remove from oven and transfer to a wire rack; let cool for 2-3 minutes. Garnish with a drizzle of olive oil, fresh basil, and flaky sea salt. Serve immediately on a dark ceramic plate to emphasize the vibrant colors and marbled crust. This pizza dough recipe with active yeast will create a delicious and visually appealing base for any toppings.

Troubleshooting Your Pizza Dough with Active Yeast

My dough didn’t rise at all

If you’re wondering why your pizza dough recipe with active yeast didn’t rise, the most common culprit is inactive yeast. The water temperature used for blooming the yeast (Step 1) must be between 105-115°F (40-46°C). If the water is too hot, it kills the yeast. If it’s too cold, it won’t activate. Always double-check the expiration date on your active dry yeast package before starting.

My dough is too dense or tough after kneading

Dough density often results from adding too much flour during the kneading process. While a small amount of dusting flour is necessary to prevent sticking, excessive flour can make the final pizza dough recipe with active yeast tough and heavy. Be sure to measure flour accurately and knead for the full 8-10 minutes until smooth and elastic, as described in Step 3.

The marbled pattern disappeared during shaping

The key to a beautiful marble pattern in this pizza dough recipe is gentle handling after applying the paste. Avoid kneading the dough aggressively after spreading the sun-dried tomato paste. Instead, fold it gently in thirds, press lightly, and re-roll just enough to create visible streaks without blending the colors completely. Roll and fold just enough to create streaks.

Make-Ahead Tips and Freezing Instructions

Cold Fermentation

For a deeper, more complex flavor, you can cold ferment this pizza dough recipe with active yeast. After the initial rise (Step 3), skip the marbling process. Instead, place the oiled dough ball in an airtight container in the refrigerator for up to 3 days. When ready to use, let it come to room temperature for 30 minutes before proceeding with marbling and shaping.

Freezing the Dough

To freeze the unshaped dough, lightly oil the ball after the first rise, then place it in a freezer-safe bag, pressing out excess air. Freeze for up to 3 months. Thaw overnight in the refrigerator before moving forward with the marbling and baking steps in this recipe.

Freezing Pre-Shaped Crusts

For even quicker future meals, par-bake the shaped crust (pre-marbling) for 5-7 minutes. Once completely cooled, wrap it tightly and freeze. You can then add toppings and bake directly from frozen for 8-10 minutes when you need a fast weeknight solution for healthy eating.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast works in a 1:1 ratio for this pizza dough recipe. The main difference is that instant yeast does not require blooming; simply mix it directly with the dry ingredients. The rise time will be roughly the same.

What kind of flour should I use for this recipe?

I recommend sticking to the 2/3 bread flour and 1/3 all-purpose flour ratio. The bread flour provides the structural gluten needed for chewiness in this specific pizza dough recipe. The all-purpose flour ensures the final result isn’t overly tough.

Is it okay to make a different shape, like a sheet pan pizza?

Absolutely. This dough scales easily to fit a 9×13 inch sheet pan or a large baking sheet. Just adjust the baking time slightly as needed; a thicker pan pizza may take longer, while a thin rectangular crust might bake faster. The marbled effect looks great on a large family-friendly pizza.

What are the best toppings for this marbled crust?

Because this pizza dough recipe already has so much flavor from the sun-dried tomato and basil, I recommend simple toppings. Fresh mozzarella, goat cheese, or feta cheese pair perfectly with the herbs. Avoid heavy sauces or toppings that compete with the natural flavors in the crust.

How do I get a crispy crust at home?

The key to a crispy crust is a hot surface. Preheat a pizza stone or baking steel in your oven for at least 30 minutes at 450°F (230°C). Baking directly on the hot surface provides a blast of heat that results in a crispy crust. For an added boost, I also like to slide the pizza off parchment paper directly onto the stone during the last 2-3 minutes of baking.

Conclusion

This homemade pizza dough recipe with active yeast elevates your family pizza night into a flavor-forward experience. By incorporating the sun-kissed tomato and herb marble, you create a beautiful crust that needs minimal toppings and simplifies dinner prep. Pin this recipe for future inspiration and share it with friends who want to upgrade their home cooking for quick meals.

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Hi, I’m Grace Miller — passionate home cook and creator of CooksCraze.com, where I share simple, delicious recipes made for real life. Join me in turning everyday meals into unforgettable moments.

Pizza Dough Recipe With Active Yeast