Easy Pizza Dough Recipe Instant Yeast

I used to dread making homemade pizza because the dough always felt like a hassle.

This easy pizza dough recipe instant yeast changed everything for me. It produces a crust with crispy edges and a creamy center from the ricotta layers. This is a perfect family meal for when you want something impressive that still comes together quickly.

We’ll guide you through making a perfect, flexible dough that’s ready for this creative topping twist. The secret to this recipe’s wow-factor is a simple folding technique that creates beautiful layers of fresh pesto and creamy ricotta right into the crust, turning a standard pizza into a showstopper.

Ingredients

• All-purpose flour: 400 g (3 cups), plus extra for dusting. Use standard all-purpose flour for a light and chewy crust. Sift for a lighter texture and easier incorporation into the liquid.
• Instant yeast: 7 g (2 ¼ teaspoons). Choose instant yeast (sometimes called rapid rise) as it doesn’t require proofing beforehand. This is key to cutting down on preparation time for this easy pizza dough recipe instant yeast and ensures a quick, reliable rise.
• Granulated sugar: 5 g (1 teaspoon). This small amount of sugar acts as food for the yeast, helping it to activate quickly. It also contributes to browning and overall flavor in the final crust.
• Fine sea salt: 5 g (1 teaspoon) for the dough, and additional for ricotta and pesto as specified in instructions. Salt is crucial for controlling the yeast activity and strengthening the gluten structure in the dough.
• Warm water: 250 ml (1 cup + 2 tablespoons), heated to 40-45°C / 105-115°F. The warm temperature activates the instant yeast quickly without killing it; test with a thermometer for best results.
• Extra virgin olive oil: 30 ml (2 tablespoons) for the dough, plus more for the bowl and a final drizzle. Olive oil adds richness, flavor, and elasticity to the dough.
• Fresh basil leaves: 60 g (2 cups packed) for the pesto, plus extra small leaves for garnish. Use vibrant, fresh basil leaves for the best flavor and color in the homemade pesto.
• Pine nuts: 30 g (¼ cup), lightly toasted. Toasted pine nuts add a necessary layer of nutty flavor and texture to the pesto. (Swap note: toasted walnuts or almonds can be used if you don’t have pine nuts.)
• Garlic cloves: 2 cloves, peeled. Use fresh garlic for a pungent flavor base; adjust quantity to personal preference.
• Lemon juice: 15 ml (1 tablespoon) fresh. Fresh lemon juice adds brightness and acidity to the pesto, balancing the richness of the oil and nuts.
• Full-fat ricotta cheese: 120 g (½ cup). Use full-fat ricotta for the creamy, decadent layers; ensure it’s made with microbial rennet for vegetarian diets. Drain excess liquid from the ricotta before use if it appears too wet.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Instructions

1. Activate the Dough Base: In a large bowl, whisk together the 400g flour, 7g instant yeast, 5g granulated sugar, and 5g fine sea salt. Gradually add the 250ml warm water and 30ml extra virgin olive oil. Mix with a spoon or your hands until a shaggy, uneven dough mass forms and most of the flour is incorporated.
2. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, folding and pressing the dough until it changes from shaggy to smooth and elastic. If using a stand mixer with a dough hook, knead on medium-low speed for 6-8 minutes. The final dough should be pliable, smooth, and slightly tacky, but not sticky.
3. First Rise (The Instant Yeast Benefit): Lightly grease a clean bowl with olive oil, then place the dough in it and turn to coat the surface. Cover the bowl tightly with plastic wrap or a clean kitchen towel and place in a warm location for 60-90 minutes, or until the dough has doubled in size. The rise time depends on your kitchen’s temperature; a warm oven (turned off) or a sunny spot works best. If your kitchen is cold, I like to put the bowl in the oven (turned off) with the light on for extra warmth; this helps the easy pizza dough recipe instant yeast rise consistently for a healthy family meal.
4. Prepare Pesto and Ricotta Fillings: While the dough rises, prepare the pesto by combining 60g basil leaves, 30g pine nuts, 2 cloves garlic, 60ml olive oil, 15ml lemon juice, 2g salt, and 0.5g black pepper in a food processor. Process until smooth and vibrant green; add a little more oil if needed for a smoother consistency. In a separate small bowl, gently mix the 120g ricotta cheese with 1g salt until well combined.
5. Roll and Spread for Layers: Once risen, gently punch the dough down to release the air and transfer it to a lightly floured surface. Roll the dough into a large rectangle (approximately 40 cm x 30 cm or 16 inches x 12 inches) that is thin and even. Spread the pesto evenly over two-thirds of the dough rectangle, leaving one-third bare, then dollop the salted ricotta evenly over the pesto-covered area.
6. Fold for Marbling: Fold the un-pesto’d one-third of the dough over the middle one-third of the dough. Then, fold the remaining one-third (which is now on top) over the folded dough, creating a layered rectangle (similar to folding a letter). Gently press down on the folded dough to seal the edges and flatten it slightly.
7. Final Roll and Bake Prep: Carefully roll out the folded dough into a large circle, approximately 35 cm (14 inches) in diameter. Be gentle to preserve the marbled layers inside; the green and white layers will emerge on the surface. Preheat your oven to 220°C (425°F) with a pizza stone or heavy baking sheet inside.
8. Bake Until Golden: Carefully transfer the marbled easy pizza dough recipe instant yeast 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, and the layered patterns are clearly visible and slightly charred at the edges. The ricotta will be creamy and bubbly within the layers.
9. Serve and Garnish: Serve the baked pizza immediately on a rustic white or dark ceramic plate. Drizzle generously with extra virgin olive oil for a glossy sheen and a rich finishing flavor. Artfully arrange a few small, fresh basil leaves on top to highlight the green pesto and add a final fresh contrast to your quick meal.

The Instant Yeast Advantage: Why This Dough Rises So Quickly

Instant yeast, often labeled quick-rise or rapid-rise yeast, changes the game for this easy pizza dough recipe instant yeast. Unlike traditional active dry yeast, which requires proofing in warm water for 5-10 minutes before use, instant yeast mixes directly into the flour with the dry ingredients. This shortcut significantly reduces preparation time and gives you consistent results with less fuss. The combination of warm water and sugar in the recipe activates the yeast immediately, ensuring a reliable, quick rise. This allows for a shorter overall timeline, making homemade pizza a viable easy dinner idea even on busy weeknights.

Marbling Techniques Made Easy: Tips for Pesto Perfection

The key to creating a beautiful marble pattern in the crust is proper layering and gentle folding. When spreading the pesto, make sure to leave a clean edge and fold the dough evenly (step 6). The folding process creates layers that will show up as swirls and pockets when you roll the dough out again for the final shape. Don’t press too hard when folding; keep the layers loose enough to show up when baked. For a family-friendly twist, you can try substituting part of the ricotta with goat cheese or adding a thin layer of mozzarella shreds before folding. Just ensure your pesto is thick enough to spread easily and avoid excessive liquid, as this can make the dough soggy.

Make-Ahead Tips and Storage

This easy pizza dough recipe instant yeast is excellent for meal prep recipes. To make it ahead for a future easy dinner idea, let the dough complete its initial 30-minute rise, then punch it down and place it in a well-oiled, airtight container in the refrigerator for up to 3 days. For best results, allow the refrigerated dough to come back to room temperature for at least 30 minutes before rolling out and assembling. For longer storage, tightly wrap the risen dough in plastic wrap and place it inside a freezer-safe bag. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before using; do not freeze the fully assembled pizza.

FAQs

What’s the best way to tell if my dough has risen enough?

The primary visual cue is that the dough should double in size from its original volume. You can also press two fingers gently into the side of the dough; if the indentation slowly springs back, it’s ready. If it springs back immediately, it needs more time.

Can I use active dry yeast instead of instant yeast?

Yes, but you must proof the active dry yeast first. Dissolve it in the warm water with the sugar and wait 5-10 minutes until it becomes foamy before adding it to the flour. You may also need to increase the rise time slightly with this easy pizza dough recipe instant yeast.

Why isn’t my dough rising?

The most common reasons are using water that is too hot (killing the yeast) or too cold (slowing the yeast), or using expired yeast. Ensure your water temperature is precise and that your yeast is fresh. If all else fails, a warmer rising location can help. I always use a digital thermometer to make sure the water is between 105°F and 115°F.

Can I use store-bought pesto instead of making it from scratch?

Absolutely. This recipe works perfectly with store-bought pesto as a time-saving shortcut for easy dinner ideas. Choose a high-quality jarred pesto for the best flavor, ensuring you use enough to create vibrant layers.

What other toppings can I add to this pizza?

You can customize this family-friendly recipe by adding ingredients like sun-dried tomatoes, roasted red peppers, or artichoke hearts. Place these ingredients on top of the ricotta and pesto layers before folding. Avoid adding heavy ingredients that might weigh down the dough.

Can I freeze leftovers of the marbled pizza?

Yes, you can freeze individual slices. Let the pizza cool completely, then wrap slices individually in plastic wrap and aluminum foil. Reheat directly from frozen on a baking sheet at 180°C (350°F) until warm and crispy.

Conclusion

This easy pizza dough recipe instant yeast is designed to be a game-changer for homemade pizza night, proving that convenience and gourmet flavor can go hand-in-hand. By using instant yeast and following simple steps, you get a beautiful, bubbly crust that serves as the perfect base for this stunning marbled pesto and ricotta creation. Save this recipe for your next family night, and watch as this simple dough transforms into a delicious work of art.

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