Yeast dough for pizza
3 servings
60 minutes
Yeast dough for pizza is the base for authentic Italian pizza, combining airiness and lightness with a crispy crust. Its history traces back to Neapolitan cuisine, where masters created the perfect texture: soft, elastic, with a subtle yeast aroma. Thanks to milk, the dough gains tenderness, while eggs and butter add a light richness. It is perfect for making traditional pizza with various toppings, from classic Margherita to spicy Pepperoni. The simplicity of preparation makes this recipe accessible even for home experiments. The finished dough rolls out well and bakes evenly, forming a golden crust that pairs perfectly with tomato sauce and melted cheese. It’s an ideal choice for those who want to taste authentic Italy at home.
1
Dissolve dry yeast in warm milk, add sugar, and let it sit in a warm place for about 15 minutes.
- Dry yeast: 7 g
- Milk: 250 ml
- Sugar: 3 teaspoons
2
Beat the eggs, add salt, vegetable oil, mix, add the risen dough, and flour.
- Chicken egg: 2 pieces
- Salt: to taste
- Vegetable oil: 5 tablespoon
- Wheat flour: 500 g
3
Knead the dough, cover it, and leave it in a warm place.
4
The dough will rise in about 30 minutes.
