Yeast pizza dough

4 servings

80 minutes

Yeast pizza dough is the foundation for authentic Italian pizza, born in Naples and becoming a culinary symbol of the world. Airy and elastic, it allows for a perfect crispy crust that hides softness inside. Yeast gives the dough a tender texture, while olive oil adds a light silkiness. It's best to roll this dough by hand to preserve its structure and allow it to rise evenly during baking. This is not just a culinary process – it's an art that embodies centuries of Italian bakers' tradition. The finished dough serves as a base for countless topping variations.

Energy value per serving

• Calories: 494.8
• Proteins: 11.6g
• Fats: 11.5g
• Carbohydrates: 87.7g

Ingredients

• Water: 1 glass
• Wheat flour: 3 glass
• Sea salt: 1 tsp
• Cane sugar: 1 tsp
• Dry yeast: 2 tsp
• Olive oil: 2 tbsp

Cooking steps

1. Dissolve the yeast in warm water with sugar and let it sit for 3-5 minutes.

   Required ingredients:

   • Dry yeast: 2 teaspoons
   • Water: 1 glass
   • Cane sugar: 1 teaspoon

2. Sift the flour into a large bowl and mix it with salt.

   Required ingredients:

   • Wheat flour: 3 glasss
   • Sea salt: 1 teaspoon

3. Then add the yeast and olive oil.

   Required ingredients:

   • Dry yeast: 2 teaspoons
   • Olive oil: 2 tablespoons

4. Knead the soft dough (this will take 5-7 minutes). Then place it on the table and knead until the dough becomes elastic.

5. Place the dough in a bowl greased with olive oil, cover with a clean towel, and set in a warm place for 30-45 minutes. The ready dough should not tear when stretched but also not shrink.

   Required ingredients:

   • Olive oil: 2 tablespoons

6. Divide the dough into the required number of parts, knead each part separately, and leave each piece under a towel for another 15 minutes.

7. It's best to roll out such dough by hand, gradually stretching from the center to the edges.

8. Bake in the oven for 10-15 minutes at 220-230 degrees.