FEATURES: vegetarian - vegan - halal - kosher - egg-free - soy-free - sesame-free - meal prep - basics - affordable - few ingredients
AVAILABLE: gluten-free – low-carb
15 minutes
10 hours / overnight
Pizza dough made with fresh yeast is a staple of Italian cuisine and the foundation for one of the world’s most famous dishes: pizza. Its origins lie in Southern Italy—specifically the Campania region around Naples, where classic Neapolitan pizza was born. There, this simple yeast dough, made from just a few basic ingredients, has been perfected over generations.
Traditionally, authentic pizza dough consists of nothing more than flour, water, salt, and yeast—that is all it takes to create a base that is airy, elastic, and full of flavor. Using fresh yeast ensures a natural fermentation process, giving the dough its characteristic texture and distinctive taste.
This recipe shows you how to make an authentically inspired pizza dough at home using just a handful of ingredients. Despite its simplicity, the dough requires time and patience to rest; it is precisely this slow development that makes it so special. The result is a versatile dough that is easy to stretch and bakes up with a crispy crust and an airy interior—just like at your favorite Italian pizzeria.
Whether baked in a standard oven or on a pizza stone, this basic recipe brings a taste of Italian tradition right into your kitchen.
👉 Meal Prep:
- Dough can easily be prepared and stored in the fridge for 24–72 hours
- Pizza dough made with fresh yeast can be frozen
⚠️ Important Notes
- Yeast survives freezing but loses some potency
- Dough may not rise as vigorously after thawing
- Flavor generally remains good
💡 Pro Tip
- Use slightly more yeast (approx. +20%)
- Or allow for a slightly longer rising time after thawing
✅ Before freezing
- Prepare the dough as usual
- Allow for the full first rise (until visibly expanded)
- Briefly punch down the dough to release the air
- Portion if desired
- Freeze
❄️ Freezing
- Pack airtight (freezer bag or container)
- Leave as little air inside as possible
- Keeps for approx. 3 months
🔥 Thawing
- Thaw overnight in the refrigerator
- Then let sit at room temperature for 1–2 hours
- Optionally, let rise briefly again (30–60 min)
| Ingredients | for 1 sheet | |
|---|---|---|
| 2/3 cups | 5.2 fl.oz | warm water |
| 0.4 oz | fresh yeast | |
| 1/2 tsp | sugar | |
| 1/2 tsp | salt | |
| 2 cups | flour |
- Activate the yeast
Dissolve the fresh yeast in lukewarm water and add the sugar. Stir well and let it sit for about 5–10 minutes until small bubbles form and the yeast is activated. - Prepare the dough and let it rise in the fridge
Place the flour in a bowl and make a well in the center. Pour in the activated yeast mixture. Distribute the salt around the edge of the flour (do not place it directly onto the yeast). Then, knead everything into a smooth, elastic dough. Cover the dough (e.g., with a lid or plastic wrap) and let it rise slowly in the refrigerator for at least 10 hours, ideally overnight. - Shape the dough
Remove the dough from the refrigerator and let it come to room temperature briefly. Then, carefully shape it on a floured work surface. Knead as little as possible to preserve the air inside the dough. Use only a light dusting of flour if needed to make shaping easier. - Add toppings and bake
Add your desired toppings and bake in a preheated oven at 428–482°F (top and bottom heat). Depending on the thickness of the dough and the toppings, the baking time is approximately 10–15 minutes, or until the crust is golden brown and crispy.
🌾 Gluten-free / Wheat-free (with substitute)
- using gluten-free flour + binding agent (e.g., psyllium husks)
🥗 Low-carb (significantly modified)
- using almond flour / low-carb flour blend
| Nutritional values | for 1 dough | protein | fat | carbs | WW |
|---|---|---|---|---|---|
| 881 kcal | 3694 kJ | 27 g | 2,5 g | 183,3 g | 15 P. |
-3870-
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