Dry yeast pizza dough
6 servings
95 minutes
Pizza dough with dry yeast is the foundation of authentic Italian pizza, with its airy texture and light crispness at the edges. The origins of the recipe date back to a distant past when Neapolitan bakers experimented with various methods of making dough. The simplicity of the ingredients – flour, water, yeast, salt, sugar, and oil – makes it versatile and essential for creating the perfect pizza. After thorough kneading, the dough rests to gain airiness and elasticity, ensuring an ideal base for various toppings. It rolls out easily and transforms into a thin yet sturdy crust when baked that can hold tomato sauce, cheese, and any other favorite ingredients. This recipe is the key to authentic Italian flavor that awakens appetite and creates a cozy family dinner atmosphere.
1
Mix all the ingredients and knead a smooth dough.
- Wheat flour: 225 g
- Water: 150 ml
- Dry yeast: 5 g
- Sugar: 0.5 tablespoon
- Salt: 0.5 teaspoon
- Vegetable oil: 1 tablespoon
2
Leave for 1-1.5 hours in a warm place until the volume doubles.