Pizza Dough Recipe Active Dry Yeast

I used to think making homemade pizza was too complicated for a weeknight, but a good base changes everything. This reliable **pizza dough recipe active dry yeast** delivers a chewy crust with crispy edges and a creamy, flavorful center, thanks to the unique swirl technique. This **pizza dough recipe active dry yeast** is your ticket to skipping takeout and making a hearty, family-friendly meal that tastes incredible. It’s truly easier than you think and tastes so much better than anything store-bought. This is your new go-to for hearty family pizza night.

The Best Pizza Dough Recipe Active Dry Yeast for a Savory Swirl Pizza

Here’s a list of the ingredients you’ll need to create a successful, chewy pizza crust and a savory spinach-ricotta filling for this recipe. We’ve included notes on why each ingredient is important for achieving the perfect texture and flavor for this unique **pizza dough recipe active dry yeast**.

• Strong Bread Flour (500 g / 4 cups): This high-protein flour is essential for creating strong gluten chains, which results in a chewy, professional-quality pizza crust. Using all-purpose flour will still work, but the crust will be slightly less elastic and chewy. Keep extra flour on hand for dusting your work surface during kneading.
• Active Dry Yeast (7 g / 2 ¼ teaspoons): This type of yeast needs to be activated first by blooming in warm water and sugar. It produces a reliable rise and deep, yeasty flavor in the finished crust. Ensure your yeast is fresh by checking the expiration date on the package.
• Warm Water (325 ml / 1 ⅓ cups): The ideal temperature range is 40-45°C (105-115°F), which is crucial for activating **active dry yeast** without killing it. Use a thermometer for accuracy, as water that’s too hot or too cold can lead to a flat, dense dough. Water that is warm to the touch (like a baby bath) is usually perfect.
• Granulated Sugar (5 g / 1 teaspoon): This acts as food for the **active dry yeast**, helping to kickstart the blooming process. It also contributes a subtle sweetness to the crust, balancing the savory spinach filling. Do not omit this step, as it’s vital for a proper rise.
• Fine Sea Salt (8 g / 1 ½ teaspoons for dough, 2 g / ½ teaspoon for filling): Salt is essential for flavor and for controlling the rate of fermentation in the dough. It tightens the gluten structure, resulting in a more manageable and elastic dough. Do not add salt directly on top of the active dry yeast during activation.
• Extra Virgin Olive Oil (30 ml / 2 tablespoons for dough, plus more for bowl and drizzle): Adds richness and elasticity to the dough, helping to prevent it from drying out during baking. A drizzle over the finished pizza adds a fresh, fruity flavor. Use a good quality olive oil for the best results.
• Fresh Spinach (200 g / 7 oz): The primary ingredient for the savory swirl filling; ensure it is thoroughly washed and dried. It must be wilted and squeezed of excess water to prevent the pizza from becoming soggy. Frozen spinach can be used if thawed completely and pressed dry.
• Ricotta Cheese (250 g / 1 cup): Provides a creamy, tangy base for the swirl filling. Ensure the ricotta is well-drained, either by letting it sit in a sieve or pressing it gently with a paper towel. Drained ricotta prevents a watery filling and helps hold the swirl’s shape.
• Minced Garlic (2 cloves / 1 teaspoon): Adds a savory, aromatic foundation to the spinach-ricotta filling. Use freshly minced garlic for the best flavor.
• Red Pepper Flakes (1 g / ½ teaspoon): Adds a gentle warmth and subtle spice to cut through the richness of the ricotta. Adjust the amount to match your family’s preferred level of heat.
• Black Pepper (0.5 g / ¼ teaspoon): Provides a sharp, earthy counterpoint to the spinach and ricotta. Freshly ground black pepper offers a stronger aroma.
• Fresh Parsley (10 g / 2 tablespoons): Used as a fresh garnish after baking to add color and brightness. Adds a clean, slightly grassy flavor that contrasts the cooked pizza.

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

Here’s how to execute this **pizza dough recipe active dry yeast** with a savory swirl filling, step-by-step. Follow these instructions carefully to ensure a light and airy crust and a visually appealing final product for your family-friendly meal.

1. Activate the Active Dry Yeast: In a large mixing bowl, combine the warm water, **active dry yeast**, and granulated sugar. Stir gently to dissolve the sugar and ensure the yeast is submerged. Let the mixture stand for 5-10 minutes until a foamy layer develops on the surface; this proves your active dry yeast is alive and working.
2. Form and Knead the Dough: Add the strong bread flour, dough salt, and 30 ml (2 tablespoons) olive oil to the foamy yeast mixture. Stir with a wooden spoon or your hands until a shaggy, cohesive mass forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, using a push-fold-turn motion until it becomes smooth, elastic, and pulls back easily when poked.
3. First Rise (Bulk Fermentation): Lightly grease a clean bowl with olive oil to prevent sticking. Place the dough in the bowl, turning once to coat the entire surface. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm spot for 60-90 minutes, or until doubled in size; a warm oven (turned off) or a sunny window works well.
4. Prepare the Swirl Filling: While the dough rises, prepare the spinach filling. Heat a splash of olive oil in a large pan over medium heat. Add the fresh spinach and cook, stirring, until completely wilted (3-5 minutes). Transfer the wilted spinach to a colander and press out as much excess liquid as possible. Once cool enough to handle, chop the spinach finely and combine it with the drained ricotta, minced garlic, red pepper flakes, filling salt, and black pepper in a medium bowl.
5. Shape the Swirl Base: Once the dough has doubled, gently punch it down to release the gas. Transfer the dough to a lightly floured surface and roll it out into a large rectangle, approximately 40×50 cm (16×20 inches). Spread the spinach-ricotta filling evenly over the entire surface, leaving a 1 cm (½ inch) border, then tightly roll the dough from one long side into a log; pinch the seam to seal.
6. Final Rise and Baking Preparation: Coil the dough log into a tight spiral on a parchment-lined pizza peel or baking sheet. Gently press down and flatten the spiral with your hands to form a round pizza base, approximately 30-35 cm (12-14 inches) in diameter. Preheat your oven and pizza stone to 220-230°C (425-450°F) for at least 30 minutes to ensure a hot cooking surface. If the dough resists rolling or keeps shrinking back, let it rest for 10 minutes to allow the gluten to relax before trying again.
7. Add Toppings and Bake: Add your favorite pizza toppings (like a simple tomato sauce and mozzarella) to the center of the swirled base. Carefully slide the pizza onto the preheated stone or steel and bake for 12-18 minutes. The pizza is done when the crust is golden brown, the cheese is bubbly, and the spinach swirl is visible and aromatic.
8. Finish and Serve: Remove the pizza from the oven and transfer it to a serving board. Drizzle generously with extra virgin olive oil for a rich finish and sprinkle with fresh chopped parsley. Serve immediately, cutting into wedges to showcase the distinctive spinach-ricotta swirl in each slice.

Troubleshooting Your Homemade Pizza Dough

Why isn’t my dough rising?

The most common cause is inactive yeast. Ensure your water temperature is not too hot (above 120°F kills yeast) or too cold (below 100°F prevents activation). If your yeast mixture didn’t foam during activation, discard it and start again with fresh yeast for this specific pizza dough recipe active dry yeast. Check the expiration date on the package before beginning.

My dough feels tough and hard to stretch.

This usually means you didn’t knead enough to develop gluten, or you kneaded too much. If it feels tough right after kneading, let it rest for 15 minutes to allow the gluten to relax before trying to roll it out. Make sure you’re using bread flour; all-purpose flour can make the dough less pliable.

The final crust is dense and chewy, not light and fluffy.

This could be due to under-rising or insufficient kneading. Ensure the dough doubles in size during the first rise, and verify your yeast is active before starting. Also, ensure you are not adding too much extra flour during kneading.

Make-Ahead Tips for Easy Pizza Night

How to store the dough in the fridge:

After the initial rise, punch down the dough and place it in an airtight container in the refrigerator for up to 3 days. This slow, cold fermentation actually enhances the flavor. Remove from the fridge about 1 hour before shaping for an easier pizza dough recipe preparation.

Can I freeze the dough?

Yes, after the initial rise, punch down the dough, form a tight ball, and coat lightly in olive oil. Place in a freezer-safe zip-top bag and store for up to 3 months. Thaw overnight in the refrigerator before using; let it rise for 30-60 minutes at room temperature before shaping for your next family dinner.

Frequently Asked Questions

What is the best kind of yeast for pizza dough?

Active dry yeast and instant yeast are both excellent choices. Active dry yeast must be bloomed first in water, while instant yeast can be mixed directly with the dry ingredients. This recipe specifies active dry yeast because blooming it first confirms the yeast is viable, preventing waste and ensuring success.

Can I use all-purpose flour instead of bread flour?

Yes, you can. The resulting crust will be slightly less chewy and a bit denser, but still delicious. If using all-purpose flour, you may need slightly less water or a shorter kneading time, as the gluten content is lower for this pizza dough recipe active dry yeast.

Can I prepare the spinach and ricotta filling ahead of time?

Absolutely. The filling can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. Ensure the filling is at room temperature before spreading it onto the dough to avoid tearing during the shaping process. This saves time for easy dinner ideas.

Why do I need a pizza stone or baking steel?

A preheated pizza stone or baking steel provides intense, consistent heat from below, mimicking a commercial pizza oven. This results in a much crispier crust and better rise than baking on a standard sheet pan. I always preheat mine for at least 30 minutes to ensure a perfectly crispy base.

Can I add other ingredients to the spinach and ricotta swirl?

For a different flavor profile, consider adding parmesan cheese, nutmeg, or a pinch of lemon zest to the filling. Be careful not to make the filling too wet or bulky, as this can make rolling difficult for this specific pizza dough recipe active dry yeast.

What other toppings work best with this spinach swirl base?

Keep the toppings light and simple. A classic red sauce and fresh mozzarella or burrata are perfect. Avoid heavy or watery toppings like mushrooms, which can make the center soggy.

Conclusion

Making homemade pizza dough with active dry yeast is a deeply satisfying and surprisingly easy process that rewards you with better flavor and texture for your family. Pin this recipe for your next pizza night and enjoy making memories around the table with this hearty, homemade meal.

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