This easy tutorial for proofing pizza dough is made in an Instant Pot pressure cooker and can be used the same day! It has a quick prep and rise time and is the perfect recipe for pizza night with a family.
I've shared before that I love making cinnamon roll dough in an Instant Pot. It's kind of a one-stop-shop for doing everything you need to your dough. Scalding milk and letting dough rise in a warm (but not too warm) pot couldn't be easier. Plus, I love reducing the amount of dishes needed in the process.
Let me tell you - the Instant Pot is a game-changer for making dough!
As it turns out, the Instant Pot is great for proofing pizza dough as well. It might seem intimidating, but it really isn't all that difficult to make this absolutely amazing homemade pizza dough. Proofing pizza dough in the Instant Pot takes about as much effort as ordering takeout or baking a frozen pizza!
Now, you're going to see some fancy-schmancy pizza dough recipes out there. This isn't that. I wanted to make a recipe that was easy to whip up for a family. If you're looking for an ultra-authentic pizza dough recipe that requires special pizza flour and 8 hours of proofing, keep looking. If you're looking for an easy recipe for great, attainable pizza dough, you've found it!
Love Instant Pot basics? Check out my 5-5-5 Method Hard Boiled Eggs and Instant Pot Q&A posts!
Proofing Pizza Dough in an Instant Pot: Step-by-Step Tutorial
Step 1: Activate Yeast
Turn on the yogurt setting (normal heat) on your Instant Pot.
Pour 1 cup of warm water into your Instant Pot inner pot. Stir in ½ teaspoon sugar until dissolved. Sprinkle active dry yeast on top of water and let activate for about a minute.
Step 2: Combine Dry Ingredients
Combine 3 cups of flour, 1 teaspoon salt, ½ teaspoon garlic powder, and ½ teaspoon Italian seasoning.
Step 3: Mix in Flour Mixture
Once yeast activates (for a minute or two), mix in flour mixture until dough forms. Form a fairly stiff ball of dough (sprinkle in extra flour if needed).
Step 4: Oil and Proof
Pour half of the olive oil over the top and rub over ball.
Allow dough to proof in Instant Pot for 30 minutes to an hour. Dough should rise to about double its original volume; poke down with a fork if needed.
Step 5: Knead
Once dough rises, remove from Instant Pot and gently kneed in extra oil. If dough is sticky, add a little extra flour to make the dough more firm.
Separate into 2-4 dough balls (if you're not using all of the dough at once) and proof in the Instant Pot for 15-20 more minutes.
Make pizza even easier! Try this tortilla pizza - super simple for a quick snack.
Step 6: Make pizza
Spread into one very big pizza or 4 personal-sized pizzas and bake dough at 400 degrees for 6-8 minutes.
If you have a pizza oven or even a pizza stone, that's great - use it. But I don't. A baking sheet and regular oven works just fine! You'll just want to really crank that heat for the last part of baking to get the edges of the pizza crust nice and crispy.
If you're using a baking sheet, I recommend either a silicone liner (what I use) or parchment paper under the dough.
Add toppings like pizza sauce and cheese and bake for an additional 12-15 minutes at 450 degrees. Crust and toppings should start to turn golden brown.
Tips and Tricks
- Don't over-knead! Working it too much will give the gluten in the dough a super chewy texture. Just knead enough to make sure the dough is nice and smooth before the second proof.
- To spread you pizza dough for baking, place the dough ball in the center of a pan and gently use your fingers (kind of like playing a piano) to spread from the center out. This helps make sure your pizza dough stays nice and airy.
- When kneading your dough, you'll probably have to add in some flour, depending on your climate. You want to add in enough to make sure the dough isn't sticky to the touch but is still moldable and stretchy.
- In a pinch, you can have this dough ready in under an hour. But, the longer it sits, the more those flavors will develop and groove with each other. You can store this in the fridge (poking down as needed) for 2-3 days. Just put dough in a glass bowl and cover tightly with plastic wrap. Allow dough to get to room temperature before spreading and baking.
- This recipe makes 2 larger pizzas or 4 personal size pizzas.
Recipe Video
FAQs
Enjoy, friends!
More Instant Pot Basics
Same Day Pizza Dough
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Equipment
Ingredients
- 1 cup warm water
- 1 pack active dry yeast
- 1 teaspoon sugar
- 3 cups all-purpose flour plus extra cup for kneading
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 2 tablespoon extra-virgin olive oil
Instructions
- Turn on the yogurt setting (normal heat) on your Instant Pot.
- Pour warm water into your Instant Pot inner pot. Stir in sugar until dissolved. Sprinkle yeast on top of water and let activate for about a minute.
- While yeast activates, mix together flour, salt, garlic powder, and Italian seasoning.
- Once yeast activates, mix in flour mixture. Form a fairly stiff ball of dough (sprinkle in extra flour if needed). Pour half of the olive oil over the top and rub over ball.
- Allow dough to proof in Instant Pot for 30 minutes to an hour. Dough should rise to about double volume; poke down with a fork if needed.
- Once dough rises, remove from Instant Pot and kneed in extra oil (and a little extra flour if needed to make the dough more firm - it should not really be sticky). Separate into balls and proof in the Instant Pot for 15-20 extra minutes.
- Spread into one very big pizza or 4 personal-sized pizzas and bake dough at 400 degrees for 6-8 minutes. Add toppings and bake at 450 degrees for an additional 12-15 minutes to finish pizza.
Notes
- Don't over-knead! Just knead enough to make sure the dough is nice and smooth before the second proof.
- To spread you pizza dough for baking, place the dough ball in the center of a pan and gently use your fingers (kind of like playing a piano) to spread from the center out. This helps make sure your pizza dough stays nice and airy.
- When kneading your dough, you'll probably have to add in some flour, depending on your climate. You want to add in enough to make sure the dough isn't sticky to the touch but is still moldable and stretchy.
- In a pinch, you can have this dough ready in under an hour. But, the longer it sits, the more those flavors will develop and groove with each other. You can store this in the fridge (poking down as needed) for 2-3 days. Just put dough in a glass bowl and cover tightly with plastic wrap.
- This recipe makes 2 larger pizzas or 4 personal size pizzas.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
