Pizza with Instant Yeast



Pizza with Instant Yeast

What to do when the craving for pizza hits but there isn't enough time to prepare it? Instant yeast pizza is the answer to this problem! In just a few minutes, the dough will be ready, and since it is a pizza without brewer's yeast, there is no need to wait for long rising times! We know that leavened products with brewer's yeast and those with sourdough have unsurpassed characteristics, but sometimes you have to compromise, and if it's a good compromise, even better! We suggest topping the instant yeast pizza with mushrooms, gorgonzola, and prosciutto, but you can enrich this quick pizza with many other ingredients. The final result won't exactly be like the original, but we are sure you will be very satisfied with this quick and tasty recipe, like this no-knead pizza!

If you are looking for other savory preparations with instant yeast, also try the bread or the original pizza muffins and pizza doughnuts! If, on the other hand, you want to try a preparation without yeast, here is our stuffed focaccia!

And if you have time to spend in the kitchen, discover our tray pizza or the sourdough pizza!


For 2 pizzas with a 12-inch diameter
Flour 00 3 ¼ cups (400 g)
Water 1 cup (220 g) - at room temperature
Fine salt 1.4 tsp (8 g)
Instant yeast for salted preparations 1.1 tsp (15 g)
for topping
Tomato puree ¾ cup (200 g)
Gorgonzola cheese 3.5 oz (100 g)
Fine salt to taste
Salami to taste
Extra virgin olive oil to taste
Oregano to taste

How to prepare Pizza with Instant Yeast

To prepare the instant yeast pizza, first pour the flour, instant yeast for savory preparations 1, salt 2, and water 3 into a bowl.

Mix the ingredients with a spoon 4, then start kneading with your hands 5. Transfer the dough to a surface and work it for a few minutes until it is smooth and homogeneous 6.

Now divide the dough in half and form 2 balls 7. Get two 12-inch pans and grease them with a thin layer of oil 8. Place the first ball in the center of one of the two pans 9.

Flatten with oiled hands and stretch it gently 10 until it covers the entire surface 11. If the dough resists, stop and wait a few minutes before continuing; this way, the dough will relax and be easier to stretch. Pour the tomato sauce in the center of each pizza 12.

Spread it with the back of a spoon 13 and season with oil 14 and salt 15. If you prefer, you can season the sauce separately before pouring it onto the pizza.

Add a few oregano leaves 16 and bake in a preheated conventional oven at 430°F for 15 minutes, positioning it on the oven base. Remove your pizza from the oven and, using a spatula 17, move it to a rack. Add mozzarella strips on top 18.

Also place the Gorgonzola using a spoon 19 and arrange the salami slices on top 20. Bake in a preheated convection oven at 390°F, placing the pizza directly on the oven rack. Remove from the oven and serve hot 21.

How to store

We recommend consuming the pizza immediately. Alternatively, it can be stored in the refrigerator for one day or frozen once cooked.


For a higher, softer but less crispy pizza, cook the pizzas in two 10 1/2-inch pans.