Yeast pizza dough in a multicooker
3 servings
60 minutes
Yeast dough for pizza made in a multicooker is a real find for lovers of homemade Italian cuisine. Fluffy and airy with a light bread aroma, it pairs wonderfully with any toppings, allowing for unique flavor combinations. This recipe is a harmony of simple ingredients: flour, water, yeast, salt, sugar, and olive oil. A crucial step is slow fermentation at low temperatures which makes the dough elastic and tender. It’s perfect not only for classic pizza but also for focaccia, calzones and other variations. Using a multicooker simplifies the process by creating ideal conditions for the dough to rise.
1
In a separate container, mix flour, salt, sugar, and yeast, while gradually adding slightly warm water (room temperature) in a thin stream.
- Wheat flour: 600 g
- Salt: 5 g
- Sugar: 20 g
- Dry yeast: 15 g
- Water: 300 ml
2
Knead the dough by hand until it starts to pull away from the sides of the container.
3
Grease the multicooker bowl with olive oil and pour the dough into the multicooker bowl.
- Olive oil: 10 ml
4
Set the 'multicook' mode, temperature to 35 degrees, cooking time to 1 hour, press 'Start' and cook until the program ends.
