Thin yeast dough for pizza
4 servings
90 minutes
Thin yeast dough for pizza is a true classic of Italian cuisine, offering the chance to create a real, crispy and airy base for your favorite dish. Its origins trace back to Naples, where pizza became a symbol of cozy family evenings and picturesque streets. Light, elastic and fragrant, this dough perfectly highlights the filling's flavor without overshadowing it. Due to its thinness, the crust turns golden and appetizing while remaining slightly soft inside. It is ideal for baking in stone ovens but also allows achieving authentic Italian taste at home. Oiled hands help easily spread the dough on the baking tray, and its elastic structure makes the preparation process engaging and enjoyable. This is the perfect base for pizza, whether it's traditional Margherita or a creative experiment.
1
Mix the dry ingredients: add yeast (I have 'Saf Moment'), salt, sugar to the flour, and mix everything well. Make a well in the center.
- Wheat flour: 500 g
- Dry yeast: 9 g
- Salt: 0.5 teaspoon
- Sugar: 0.5 teaspoon
2
Heat the liquid (water or milk) to 30-40 degrees.
- Water: 250 ml
3
Gradually pour the liquid and oil into the flour and knead the dough well. It should be kneaded and beaten for about 10 minutes. It will become very soft.
- Water: 250 ml
- Olive oil: 2 teaspoons
4
Make a ball of dough, place it in a bowl, cover with plastic wrap, and put it in the fridge for an hour. The dough will increase by 1.5 times. The dough is enough for two medium pizzas.
5
The dough spreads easily on the baking tray if you grease your hands with the same olive oil, and a rolling pin is not needed here.
- Olive oil: 2 teaspoons