Pizza dough with vegetable oil
4 servings
60 minutes
Pizza dough with vegetable oil is the foundation of a classic Italian dish that embodies simplicity and flavor. The origins of this dough date back centuries when Italian bakers sought the perfect balance between lightness and a crispy crust. The vegetable oil gives the dough elasticity and tenderness, while dry yeast ensures lightness and a porous structure. It has a soft taste with a slight bread sweetness and subtle notes of oil. This dough is perfect for making homemade pizzas with any toppings—from traditional 'Margherita' to experimental combinations. Its ease of preparation makes it indispensable in home cooking, and the ability to control the dough's density allows for adaptation to personal preferences, whether it's a thin crust or a fluffy base.
1
Mix water and yeast, let it sit for 40 minutes to dissolve. You can add a tablespoon of sugar at this time.
- Water: 1 glass
- Dry yeast: 10 g
2
Then we pour in the oil, add flour (here it depends on the desired consistency of the dough — it should be firm enough, but not too much).
- Vegetable oil: 1 tablespoon
- Wheat flour: 1 glass
- Salt: to taste
3
Knead well and place in a warm place to double in volume.
