Dough on fresh yeast This dough is great for making pizza! It can be rolled thinly or vice versa to make a thicker for making pizza with a thick base! Also this yeast dough can be prepared for future use, leaving in the refrigerator, if pizza is planned for the next day, or freeze - then the dough can retain its properties for up to two weeks. With yeast dough it's nice to work, and the result is always excellent! Of this amount of dough ingredients, there are enough for two thin pizzas with a diameter of 26 cm.
Ingredients:- Flour, wheat 250 g
- Olive oil 0.5 tbsp. l.
- Salt 0.3 tsp.
- Water boiled 120 ml
- Yeast, fresh, 15 g
- Step 1 To prepare yeast dough for pizza we need wheat flour, fresh yeast, salt, olive oil, warm boiled water.
- Step 2 Yeast pour 50 ml of warm boiled water, pour 2 tbsp. l. flour.
- Step 3 Mix it - we get liquid gruel. Leave our spit for 20 minutes. During this time, the yeast will react and bubbles appear in the dough.
- Step 4 The remaining flour is poured on the work surface in the form of a funnel, in the center of which we pour salt.
- Step 5 Pour the spoon onto the salt.
- Step 6 We begin to gently knead the dough, mixing the flour, which is lying around and pouring the remaining water.
- Step 7 Approximately in the middle of the knead in the sticky dough, pour in the olive oil and continue to knead.
- Step 8 When the dough is mixed, form two balls from it, cover with a towel and leave for 2 hours. After this time, the dough can be used to make pizza or freeze if pizza is planned to be cooked in the future.