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.
1
Dissolve the yeast in warm water with sugar and let it sit for 3-5 minutes.
- Dry yeast: 2 teaspoons
- Water: 1 glass
- Cane sugar: 1 teaspoon
2
Sift the flour into a large bowl and mix it with salt.
- Wheat flour: 3 glasss
- Sea salt: 1 teaspoon
3
Then add the yeast and olive oil.
- 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.
- 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.