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pizza dough recipe active dry yeast
- Total Time: 105 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A reliable recipe for homemade pizza dough using active dry yeast, featuring a unique spinach-ricotta swirl technique that results in a chewy crust and flavorful filling.
Ingredients
- 4 cups strong bread flour
- 2.25 teaspoons active dry yeast
- 1.33 cups warm water
- 1 teaspoon granulated sugar
- 1.5 teaspoons fine sea salt (for dough)
- 0.5 teaspoon fine sea salt (for filling)
- 2 tablespoons extra virgin olive oil (for dough)
- 7 oz fresh spinach, wilted and squeezed dry
- 1 cup ricotta cheese, drained
- 2 cloves minced garlic
- 0.5 teaspoon red pepper flakes
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Activate Yeast: Combine warm water, yeast, and sugar in a large bowl. Stir gently and let stand for 5-10 minutes until foamy.
- Knead Dough: Add flour, dough salt, and olive oil to the yeast mixture. Stir until a shaggy mass forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 60-90 minutes, or until doubled in size.
- Prepare Filling: While dough rises, cook spinach in olive oil until wilted, squeeze out excess liquid, then chop finely. Combine chopped spinach with drained ricotta, minced garlic, red pepper flakes, filling salt, and black pepper in a medium bowl.
- Shape Swirl: Punch down risen dough and roll it out into a 16×20 inch rectangle. Spread the spinach-ricotta filling over the surface, leaving a small border. Tightly roll the dough from one long side into a log; pinch the seam to seal.
- Final Rise and Preheat: Coil the dough log into a spiral on a parchment-lined baking sheet and gently flatten into a 12-14 inch pizza base. Preheat oven to 425-450°F (220-230°C) with a pizza stone for 30 minutes.
- Add Toppings and Bake: Add desired toppings to the center of the base. Bake for 12-18 minutes, or until the crust is golden brown and the cheese is bubbly.
- Garnish and Serve: Remove pizza from oven and transfer to a cutting board. Drizzle with extra virgin olive oil and sprinkle with fresh chopped parsley. Serve immediately.
Notes
Ensure warm water temperature (105-115°F) for yeast activation. Use high-protein bread flour for a chewier crust; if dough resists rolling, rest for 10 minutes to relax gluten. Squeeze excess water from spinach and drain ricotta to prevent a soggy pizza.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (120 g)
- Calories: 310 calories
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 8 mg