Yeast pizza dough
Votes: 1
Time: 2 hours 10 minutes
Complexity: average
Quantity: 900 g of dough for two pizzas
Complexity: average
Quantity: 900 g of dough for two pizzas
Yeast pizza dough - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. sugar
- 2 1/4 tsp (7 g) dry active yeast
- 3 tablespoons olive oil, plus more for greasing the bowls
- 3 3/4 cups all-purpose flour, plus extra for kneading
- 1.5 tsp fine salt
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Cooking the dish according to the recipe:
- Pour 1 1/3 cups of warm water (40°C) into a bowl, add sugar and dissolve, then add yeast. Let the yeast sit at room temperature until foamy, about 10 minutes. Stir in olive oil.
- Sift flour and salt into a large bowl. Make a well in the center of the flour and pour in the yeast. Mix all ingredients with a wooden spoon.
- Turn the dough out onto a lightly floured work surface. Knead the dough until soft and elastic, about 5 minutes, adding more flour if necessary. Divide the dough in two and form into balls. Grease two large bowls with olive oil, place the dough in them, and brush the top with olive oil. Cover the bowls with plastic wrap and let the dough rest at room temperature until doubled in size, about 1 hour 30 minutes.
- Store the finished dough for pizzas in the freezer for 1 month.
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