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Delicious Greek Inspired Pizza with soft and chewy homemade pizza dough made from scratch in just over 30 minutes. I’ll show you how it’s done!
I love everything about this pizza:
- Fresh, colorful, flavorful toppings like marinated artichoke hearts, olives, red onion, feta cheese, fresh juicy tomatoes, parsley, and oregano
- Lots of cheese. This recipe uses mozzarella cheese for that ooey gooey melty cheesy goodness and feta cheese for lots of wonderful salty sharp flavor. If you’ve never had feta cheese on pizza, you’ve GOT to try this recipe!
- Soft and chewy homemade pizza dough made with Fleischmann’s® RapidRise® Yeast that bakes up beautifully and is made in just 15 minutes. 15 minutes!!
- This pizza crust is delicious and holds up to lots of toppings.
- Just look at it at that gorgeous golden brown crust! If I can make pizza dough from scratch, trust me, you can too.
Nothing tastes better than super fresh homemade pizza dough. I want to show you that baking pizza from scratch can totally be done at home, even on busy weeknights, to give you and your family the freshest homemade pizza possible.
There is something so therapeutic about the mixing, measuring, and pouring while you are baking. The results are always worth it, especially when it only really takes 15 minutes to make the dough!
Making pizza dough at home is also a great activity to share with someone, whether it’s a friend, your husband or wife, or getting your kids involved. Because creating something that you’ve baked from scratch is always such a special experience.
Easy homemade pizza dough
Homemade pizza dough can seem intimidating, but it doesn’t have to be. Fleischmann’s® RapidRise® Yeast is what you need to make delicious, soft, and chewy pizza dough from scratch in just 15 minutes.
This recipe uses one package of Fleischmann’s® RapidRise® Yeast, so it’s extra easy: no need to measure the yeast or figure out how to awkwardly save a half a package of yeast for later.
How to make pizza dough
To make the dough, you’ll mix flour, sugar, salt, and 1 whole packet of Fleischmann’s® RapidRise® Yeast in a large bowl. Add 2/3 cups warm water between 120˚F-130˚F (use a thermometer to measure the temperature, the water should be lukewarm and not hot) and 3 tablespoons of canola oil. Mix with a fork until it’s all shaggy:
Then use your hands to mix everything into a ball. Continue to knead for 4 minutes.
Fleischmann’s® RapidRise® Yeast doesn’t require pizza dough to go through several rest-and-rise cycles. After kneading, just let the dough rest while you get all the toppings ready. About 10 minutes.
The dough will become soft and puffy after resting and will continue to rise as it bakes, forming a delicious chewy pizza crust that is just right.
After resting the rough, roll it out or stretch it right into your baking dish and load it up with toppings!
Tricks to making pizza dough at home
A few things to keep in mind when making pizza dough at home:
- Make sure your yeast isn’t expired. Expired yeast is often the reason for dough not rising.
- Use the correct temperature water: 120˚F-130˚F. Yeast is a living organism and will not survive above 130˚F. At the same time, the water must be warm enough to “wake up” and activate the yeast. So follow the instructions in the recipe and on the package.
- You can roll the dough out with a rolling pin or shape it free-form with your hands by pressing it into an oiled baking sheet. I prefer the latter: it gives pizza a more rustic homemade look, plus there is less clean up. If you decide to roll the dough out into a circle, make sure you add some flour to a clean surface so the dough doesn’t stick to the surface. Whatever method you choose, make sure to form the pizza dough once and leave it alone. If you decide to start over, the dough will be harder to spread out, as it will keep shrinking back. So just embrace the imperfections of your first attempt and just add the toppings!
Greek pizza and other topping ideas
This pizza is inspired by Greek cuisine and is topped with my favorite ingredients from Greek food: feta, olives, artichokes. Feel free to customize the toppings however you like. Here are a few other pizza topping ideas that will go well with the rest of these ingredients:
- Chicken breast (make sure it’s cooked before adding it to the pizza)
- Salmon (cooked or canned)
- Tuna (cooked or canned)
- Fresh basil
- Roasted red peppers
- Chopped scallions
- Baby spinach (add before baking)
- Arugula (add after baking)
If you enjoyed this recipe, let me know with a comment and a star rating below. And don’t forget to share it on Facebook and save it on Pinterest for later!
Visit Fleischmann’s® RapidRise® Yeast’s site for more recipe inspiration.
Greek Pizza from Scratch with Homemade Pizza Dough
- 13x9 baking sheet or 12 inch pizza wheel
- 2 cups all purpose flour plus up to 1/4 cup extra
- 1.5 teaspoons sugar
- 3/4 teaspons salt
- 1 package Fleischmann's® RapidRise® Yeast
- 2/3 cups warm water (120˚F-130˚F) see notes
- 3 tablespoons canola oil
- 4 oz mozzarella thinly sliced or shredded
- 4 oz feta cheese crumbled or cubed (about 1/2 cup)
- 1/2 cup olives sliced
- 1 6-oz jar marinated artichoke hearts drained and cut into quarters
- 1/2 small red onion thinly sliced
- 1/2 cup grape or cherry tomatoes quartered
- 2 tablespoons fresh parsley finely diced, divided
- 1/4 teaspoon dried oregano
- Preheat oven to 425F. Spray a baking dish (13x9 inches or a 12 inch round pizza pan) with oil or brush with oil.
Make the pizza dough
- In a large bowl, combine 2 cups all purpose flour, 1.5 teaspoons sugar, 3/4 teaspoons salt, and Fleischmann's® RapidRise® Yeast. Stir. Add 2/3 cups warm water (120 - 130°F) and 3 tablespoons canola oil. Stir with a fork until a shaggy dough forms, then use your hands to roll into a ball.
- Knead the dough for about 4 minutes.
- Cover with a clean kitchen towel or plastic wrap and let the dough rest for 10 minutes. Get all the pizza toppings together while the dough is resting. See notes.
Make the pizza
- Place the dough in the middle of the oiled baking pan and use your fingers to gently stretch it into a free-form pizza (if using a 13x9 inch pan) or into a circle (if using the 12 inch circle pan). Use your fingers to press along the edge of the dough to form a rim. Alternatively, you can roll the dough out on a lightly floured surface to whatever shape you prefer - a 12 inch circle or a free-form dough.
- Top the pizza with mozzarella cheese, sliced red onions, sliced olives, artichoke hearts, crumbled feta, diced grape tomatoes, and half of the fresh parsley. Sprinkle with dried oregano.
- Bake in a preheated oven at 425F for 12-15 minutes, or until the crust puffs up and is a lovely golden color. Remove from heat, sprinkle with the remaining fresh parsley, and slice into 6 slices.
- Use a thermometer to make sure the water is between 120˚F-130˚F to ensure that dough rises during baking. If the water is too hot, it will kill the yeast. If the water is too cold, it will not activate the yeast.
- The dough is not going to rise much during the 10 minutes of resting time, this is fine. It just needs time to get soft and plump and to let the yeast and gluten work their magic behind the scenes. The dough will rise as it bakes.