Easy Pizza Dough Recipe Instant Pot

This homemade pizza dough is an easy NO FAIL recipe, made with basic pantry ingredients. Freshly baked pizza crust with this dough will take your crust to the next level, the texture and taste is so delicious! Proofing the dough using the Instant Pot speeds up the process, without needing to wait hours for the dough to double in size. Enjoy your pizza nights sooner than ever before! Please read the recipe all the way through for a complete guide which includes different baking options, stepwise pictures, how to proof the dough using the Instant Pot in various possible modes, and counter top method given ( how to proof without the Instant Pot).

The only food everyone agrees to make in my home is pizza, I make it any day, sometimes its Friday or on weekends but last week it was on a Monday. Sometime I make the dough before on weekends and refrigerate it for the weeknight. During meal time, top with your favorite topping and bake, it is so easy to make a homemade pizza and the crust tastes so much better than the frozen one.

I’ve been making pizza from scratch for a while now, and this dough recipe has never disappointed me. You’ll only need 6 ingredients to make the dough, and the dough yields a puffy and crispy crust with chewy flavorful crumb inside. The actual preparation time of the dough is very less, only time required to proof the dough, now with Instant pot its only one hour. Not much kneading is required for this dough recipe, overall less work, and delicious dinner.  Enjoy your favorite tv show with the homemade pizza and make it more fun!

Choose the one that best fits your preferences.

Choose what ever size, and thickness of pizza you wish to make. After the dough is prepared, divide the dough in half, for two pizzas or leave it as is for one whole pizza. This recipe will make one of the below dough choices ,

• Make Two 13″ round – Large Thin Crust pizzas ,
• Or Two 11″ round – Medium Regular Crust pizzas,
• Or One 16″ round Extra Large Regular Crust pizza,

How long to knead the dough after the dough is proofed?

After the dough is proofed, gently bring the puffed / risen dough to it original size using the hands. Lightly flour the surface, place the dough and knead it to a smooth ball / dough ( not much pressure is required , knead approximately for 3 to 4 minutes or less until a smooth dough is formed).

How long to knead the dough before dough proofing?

The dough will be slightly loose and sticky, grease your hands well with oil ( and on the dough if required) and form the dough. kneading the dough is not required at this stage, grease the inner pot of the instant pot with oil and place the prepared dough in the center. Apply some oil over the dough as well to prevent it from getting dry / cracks.

How to roll the dough and form the pizza base ?

Flour the surface, place the smooth dough on it, and sprinkle some flour on the dough as well. Use a long rolling pin ( smear some flour on the pin too , to prevent the dough from sticking) , and WITHOUT GIVING MUCH PRESSURE on the dough , roll it gently to form round shape and to your desired thickness. Carefully transfer the dough to the pizza pan.

This step is optional – To give the pizzeria look to your pizza and to have a thick edges

Apply very little water to the edges of the rolled pizza using your fingers, gently stretch the edge of dough and fold little (approximately 1/4 inch) to give that puffed edge look. Fold the entire edges (see below picture for reference) , then press the edges gently to seal it. ( find in the pictures below to look at the crust after the pizza is baked).

Why it is necessary to prick holes in the pizza dough?

Use a fork to gently prick on the entire base of the dough (see the picture below for reference). Pricking holes in the rolled- out dough allows the steam to escape while it’s baking , and helps to cook the dough evenly.

Smear the pizza sauce till the edges of the folding

When adding the sauces to the base, make sure to smear the sauce till the edge of the folding (see below picture for reference). This helps to seal the folded edges, and after the pizza is baked edges will not open up.

Bakeware I use to bake my pizza in the oven

I used Calphalon Nonstick Bakeware, Pizza Pan, 16-inch ( in the picture above). Recommend this bakeware because , it is heavy – gauge steel ( doesn’t lift up while baking in temperatures), Nonstick ( the dough doesn’t stick to the pan after the pizza is baked), and most importantly the pan is perforated ( “Perforation circulates air to give homemade pizzas a perfectly cooked / browned crust”). Note – if you’re not having this pan, use a baking pan similar to this. Highly recommend using pan with holes ( like the one in the picture above)

Do I need to pre bake my pizza ?

I do not Pre bake my crust , before adding the topping ( Crust comes out perfectly browned , and great texture even without pre baking it ). It is not mandatory to cook the pizza dough first in most cases. With a correct recipe, correct oven temperature, and by not overloading the pizza, the dough will cook perfectly fine without having to cook it first.

How to prevent the pizza from getting soggy ?

• Make sure to add the right quantity of sauce and not overload it, it will become soggy then. Evenly spread sauce over the pizza base just until the base is covered with sauce ( don’t pour the sauce over). Use a spoon / spatula to spread the sauce, start by adding 2 to 3 tablespoons depending upon the pizza size and add more if required.
• Try adding less wet ingredients like pineapple, tomatoes, sauces, spreads, any fruits or anything that is pulpy and juicy.
• Adding right amount of cheese also matters, make sure to thinly shred the cheese. If using store brought shredded cheese buy the thinly shredded cheese. Start by adding 1/2 cup to 1 cup depending upon the size of the pizza and add more if required. Spread the cheese evenly on the toppings, just until it is covered ( don’t overload). I usually add both mozzarella and parmesan cheese on my pizzas.
• Make sure to bake at the right temperature ( use the external oven thermometer to check the accurate temperature readings).

What temperature to bake the pizza and for how many minutes?

Add your favorite toppings, and bake at 450 degree F / 235 C for 9 to 10 minutes or until the crust turns brown (few minutes extra) , and until the cheese melts and becomes bubbly (cheese will start to get light brown – then remove pizza from oven). Use an external oven thermometer to find the exact oven temperatures – I highly recommend using one for perfect baking. Bake the pizza in the middle rack of the oven so the heat is evenly distributed.

Why sifting the flour and yeast is important?

Sifting the flour helps to remove any small lumps, and to distribute the yeast better. It also aerates the flour, and makes it easier to incorporate . Highly recommend to sift the mixture for at-least two to three times. This will strongly help the dough to rise well.

What yeast to use?

In this recipe I’ve used Fleischmann’s Brand Fast-Acting Instant Yeast ( it comes in single sachets, and I used one full packet which is 7 grams ) or use 1 and 1/2 teaspoon. You can use any other brand Instant Dry Yeast to, measure the given in grams or in teaspoon and add accordingly.

Most importantly , check the EXPIRY DATE before using the Yeast , It needs to be within the expiration date. Else your dough will smell yeasty.

If using active dry yeast?

• You can use any brand active dry yeast, and the quantity of the yeast will remain the same.
• The process of using active dry yeast is different. Combine the yeast, warm milk – water (no warmer than 110 degrees Fahrenheit,) and sugar in a bowl. Let it sit for 10 minutes. Once the liquid shows some forming ( usually about 5 to 10 minutes), the yeast is active for using it, else discard and restart with the new yeast.
• Add the yeast mixture to the ( all purpose flour, salt and olive oil) combined together. Mix well and form a dough and proof the dough.

Prepare the dough ahead and bake later

Once the dough is proofed ( risen) and ready, place in a large/ wide bowl and use a clear wrap / lid to cover the bowl airtight. The dough will rise in the refrigerator and it needs some space to expand. Refrigerate the dough for up to four to 7 days. When ready to make the pizza, remove the dough from the refrigerator and thaw the dough for 15 to 20 minutes during the oven pre heating time. Then roll the dough to your required size and thickness and add your toppings, and bake.

How to freeze the pizza dough ?

After the dough is proofed and kneading to a smooth ball, divide the dough into equal size portions. Each ball should be ready to make an individual pizza, so divide the dough accordingly. Lightly coat the dough with olive oil and tightly seal in a freezer safe bags. Make sure all the air is squeezed out before placing into the freezer.

How to thaw frozen pizza dough?

Place the frozen dough in the refrigerator the night before making the pizza. Let it thaw on the counter top for 15 to 30 minutes, pre heat the oven during this time. Then stretch / roll the dough to the desired size. You can also let the dough thaw on the kitchen counter for about 1 – 2 hours, however make sure to refrigerate after two hours to avoid bacteria growth.

What milk to use ?

I’ve tried this recipe with both regular milk and almond milk, both works perfectly fine. Use which ever one you prefer.

What flour to use ?

You can use bread flour or all purpose flour to make this recipe. I personally like to use all purpose flour because it is readily available in my pantry.

Various possible modes to proof the dough using the Instant Pot

In whatever mode you’re proofing the dough , make sure the dough is no more than the HALF FILL LEVEL / POINT of your inner pot. Because you’ll need space for the dough to double in size. Also I recommend to use a glass lid ( that fits the IP) to cover the instant pot while proofing the dough( instead of the lid which came with the instant pot). This specially applies if you’ve smaller size / quarts Instant pot, because the dough rises while proofing and sticks to the lid and create a whole lot of mess. I personally have not faced any problem, because mine is Instant Pot Duo Evo Plus 8 Quart, which is bigger in size. 

• Sous vide mode – If your Instant Pot has SOUS VIDE mode, press CUSTOM , set the temperature in the range between 85 F to 90 F ( no more than 90 F). Grease the inner pot with oil , place the dough in the center of the inner pot ( smear the dough with oil , to prevent the dough from getting dry and cracked ), close the lid , and proof for 60 minutes approximately or until the dough doubles in size.
• Yogurt mode – I used Instant Pot Duo Evo Plus 8 Quart for proofing the dough in YOGURT mode ( this recipe is given in this mode), press CUSTOM, set the temperature in the range between 85 F to 90F (no more than 90 F). Grease the inner pot with oil , place the dough in the center of the inner pot ( smear the dough with oil , to prevent the dough from getting dry and cracked ) close the lid , and proof for 60 minutes approximately or until the dough doubles in size.
• Keep warm mode – I used Instant Pot Duo Evo Plus 8 Quart for proofing the dough in KEEP WARM MODE, press keep warm mode , then press CUSTOM setting , set the temperature to 85 F to 90F (no more than 90 F). Grease the inner pot with oil , place the dough in the center of the inner pot ( smear the dough with oil , to prevent the dough from getting dry and cracked ), close the lid , and proof for 60 minutes approximately or until the dough doubles in size.
• Bake mode – I used Instant Pot Duo Evo Plus 8 Quart for proofing the dough in BAKE MODE, press BAKE mode , then press PROOFING , and set the temperature to 85 F to 90F (no more than 90 F). Grease the inner pot with oil , place the dough in the center of the inner pot ( smear the dough with oil , to prevent the dough from getting dry and cracked ), close the lid , and proof for 60 minutes approximately or until the dough doubles in size.

NOTE – I’ve tried this pizza dough recipe in all of the above modes and it works perfectly fine. Choose the mode which ever is available in your Instant Pot model.

How to proof the dough without the Instant Pot?

Prepare the dough, grease a large bowl with one tablespoon oil ( the dough will rise two times its original size, so make sure to use a big bowl ), and then place the prepared dough into the bowl and smear one tablespoon of oil on the top of the dough. Cover the bowl with the clear wrap only ( do not use a damp cloth to cover it) . Leave the dough to rise in a warmer place (see below tricks). Let the dough rest, for at-least three to four hours.

Some tricks which I follow ,

• keep the bowl inside the oven with the lights on ( I prefer this method ),
• You can also leave it on your kitchen counter top with the light onn under the kitchen cabinets ( which most of kitchens in USA have it).
• leave it in a corner space of any room with the space heater on ,
• When it cold during winter and when the heater is running, I just leave the bowl near the air vents.

Dough typically rises to three times its original size , somewhere between two to four hours or more , depending on the room temperature. If you do not have time to rest for long hours, I recommend minimum of at least one hour resting time inside the oven with the lights on.  Note – I don’t recommend the oven to be on while proofing ( because you’ve to be really knowing your oven accurate temperatures readings to proof the dough, else the yeast will die.

Chicken toppings pizza

Check out the recipe link below for creamy Buffalo Chicken Pizza ( you will love it ) , Buffalo chicken pizza is full of flavors from spicy – creamy sauce, buffalo flavored chicken, in a homemade pizza dough. Have a delicious topping pizza in just 25 minutes (cook time and prep time). I used the Instant pot to cook the buffalo chicken , then layered it with sauce, chicken, cheese on the homemade pizza base, and baked until brown and bubbly. Outcome is a gourmet topping pizza your whole family will enjoy. Recipe includes, cooking the chicken using the Instant pot, stove top method , and stepwise pictures given.

• Creamy buffalo chicken Pizza Instant Pot 

How to store a baked pizza, leftovers and how to reheating it ?

Store any leftovers in the refrigerator in a zip lock or air tight box . Stack the slices inside the zip lock, make sure to completely cool down the pizza to room temperature before stacking / refrigerating it. Pizza stays good up to two to three days in the fridge or more if if each slice is packed separately instead of stacking it.

Best way to reheat pizza without getting soggy is to use a air fryer and reheat . Secondly, heat a griddle / tawa,  microwave the refrigerated pizza slices for 10 to 15 seconds if it is still cold ( if the pizza is at room temperature, then you can skip microwaving and directly heat on the griddle) , then place the microwaved pizza on the hot griddle , cover and heat for few seconds and remove immediately. This way taste and texture of the crust will remain the same as freshly made pizza.

Other Baking Recipes ,  I’ve listed few below, all recipe has stepwise picture’s and video given,

• French Macarons With Mango Buttercream – complete tips , with FAQs and step by step picture explanation given to make the perfect macarons.
• Easy Pumpkin Crinkle Cookies Recipe
• Eggless Black Forest Cake
• Eggless Chocolate Cake With Chocolate Buttercream Frosting

Find the video below for a similar dough making recipe, and proofed it using the Instant pot. 

Spicy kung pao chicken Steamed Buns is Wow Bao’s copycat recipe . I’ve proofed the bao dough ( In 1 hour) and steamed it ( In 10 minutes) using the Instant pot. These Chinese cuisine steamed buns can also be served for breakfast, or for any meal. Recipe includes a complete guide, proofing the dough with Instant Pot in different modes, and counter top method, steaming with IP and stove top, kung pao recipe, stepwise pictures and video. Check link below for recipe instructions.

• Wow Bao Spicy Kung Pao Chicken Bao – Instant Pot

Step by step pictures of how to make the pizza dough

Preparation – measure all the ingredients, and keep it ready, All purpose flour , instant dry yeast , milk, water , olive oil, salt and sugar.

Add the flour into the sifter / fine-meshed strainer, and hold the sifter over the bowl. Add All purpose flour, salt and yeast into the sifter at once, and sift as normal. Repeat the step and sift at-least two to three times ( sifting the flour helps to remove any small lumps and to distribute the yeast better).

Add olive oil to the sifted flour mixtures, and roughly mix using your hands ( make sure there is no big lumps in the dough).

Now mix milk and water in a microwavable cup , and microwave UNTIL WARM TO TOUCH THE MILK (not to hot or too cold) ( approximately 30 seconds to 45 seconds ). The correct temperature should be 115 degree F, so use a kitchen thermometer to test the milk – water temperature. Add sugar to the warm milk and quickly stir until the sugar has dissolved ( don’t wait after sugar has dissolved , pour immediately into the flour before the liquid temperature changes ).

Mix the liquids with the dry ingredients , and make a dough ( it will be slightly sticky and a loose dough, make sure to smear some olive oil on the dough and bring the dough together, no need to knead the dough). Dough is now ready for proofing.

Proofing the dough using the Instant Pot

I used Instant Pot Duo Evo Plus 8 Quart for Proofing the dough. Place the inner vessel into the Instant Pot. Press YOGURT mode, In CUSTOM settings, SET Timer to SIXTY minutes (30 minutes + 30 minutes), and SET TEMPERATURE AT 85 degree F . Now spray any olive oil inside the inner pot ( spray the base and the sides), place the prepared pizza dough in the center of the pot , and spray some oil over the dough as well ( to prevent the dough from cracking and drying). Close the lid , and SET VENT to SEAL.

Knead to a smooth dough and roll the dough to form the pizza base

Once the timer is done ( there will be no pressure build up – no need to open the VENT ), PRESS CANCEL, open the lid of the instant pot, the dough should have doubled in size.

Punch the dough back ( bring the puffed / risen dough together), remove it from the inner pot. Now lightly flour the surface and place the proofed dough and knead the dough back to its original size and to a smooth dough ( not much pressure is needed, knead approximately for 3  to 4 minutes or until the dough is smooth). Then divide the dough into half for two pizzas or leave it as it is for one whole pizza. Cut the dough using a pizza cutter ( you’ll get two – 13 inch pizza ).

Make the two half into two round shape balls ( using a rolling pin, gently press ( not giving much pressure) and roll each dough, and flatten the pizza base) . Now the pizza base is ready to add your favorite toppings, sauce, cheese and bake.