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 Instant Pot Mississippi Roast 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.
Lesley I have a question on a recipe I want to make in the Instant Pot. I want to make a corned beef brisket in the Instant Pot. My only concern is I made one in another pressure cooker once and it came out very salty. What should I do to cut down on the salty flavor of the brisket? I plan on making 3 briskets that day I do have an 8qt Instant Pot. Do I need to completely cover the briskets with liquid or just add 2-3 cups of liquid?
Typically, I've found the opposite - that you have to slightly over-season meats in the Instant Pot because the liquid needed for it to come to pressure can dilute the flavors you add. I would make sure the brisket you're using comes unseasoned and only add what any typical recipe would call for when making corned beef. No need to cover it - just make sure there is a minimum of 1 cup of water to bring the pot to pressure!
Hi,
Will plain flour do? Or does it have to be self raising flour?
Plain (all-purpose) flour works!
Leslie my Instant Pot does not have the yogurt feature. Is there a way to proof the dough with another setting??
I've heard very mixed opinions about this. Some say yes; I've never tried it, so I'd hate to give you advice that doesn't work. But there are tutorials online about how to make yogurt in an Instant Pot without a yogurt feature; you can basically use the same functions that those posts detail to proof the dough.
Hmmmmm....Ok Maybe I just need a newer IP!
Thanks.
I have tried twice now and the dough never seems to double. I'm not super experienced with my instant pot so that could be the issue too, plus mine is a power quick pot. Although every other recipe is fine. I just find the dough is a bit crumbly and doesn't rise. Not sure what I'm doing wrong?
Hmm - there are so many things it could be when working with yeast. I'm guessing it has something to do with your pot - I know, with the Instant Pot settings, the temp doesn't get above 110 (anything above that will kill yeast). That's what I would check first. If that isn't the issue, you might want to lower the amount of flour. The dough shouldn't be crumbly, but shouldn't be sticky either - somewhere in between!
Hi! I’m new to the pot world but LOVE mine! I’ve never tried to proof anything or use the yogurt function, either. I’m guessing proofing doesn’t require putting the cover on, but wanted to make sure. I leave the cover off, right? Thanks!
If you use a cover, I'd use the glass top (that you can buy separately from your pot). Don't use the lock-on lid - the dough could get stuck in the pressure valve and make a total mess! You can proof with the top off too (or even cover with a towel).
Thank you!
So I just made this and when the cover was off, the pot kept beeping and blinked, “Lid”. Any ideas how to turn the beeping off?
I'm thinking that you probably used the pressure cooker setting - that's the only setting on mine that requires a lid. I used the yogurt setting for this one!
Hi! Can I save the dough once it’s proofed or do I need to use it right away?
You can typically wrap it in plastic wrap and keep in the fridge for a day or two.
I just got your email and was going to take your survey but I see this is an old survey and not longer in affect to win a gift card.
Thanks for the reminder - taking that off of the post now!
I have followed the recipe for the pizza dough, except that I used gluten free flour and the dough isn’t rising! Please help! Thanks in advance
I can't speak for the gluten free flour, but when my dough doesn't rise, usually the issue is the yeast. I'd use a digital thermometer to make sure your dough is somewhere between 95-105 degrees - that's when the dough is most likely to rise.
Hi Leslie, when proofing the dough for 30 minutes do we keep it on the yogurt setting or do we turn it off?
Yes, you'll want to keep the yogurt setting on when proofing the dough.