Yeast pizza dough with olive oil
6 servings
55 minutes
Yeast dough for pizza with olive oil is a classic element of Italian cuisine that gives the dish lightness, airiness, and rich flavor. This dough has a soft texture with a golden crust after baking. Olive oil adds tenderness and a subtle aroma to it. Its origin is closely linked to Italian baking traditions where the quality of ingredients plays a key role. This dough is perfect for creating traditional pizzas—from Margherita to complex meat and vegetable variations. It pairs well with tomato paste, cheese, aromatic spices, and fresh ingredients, ensuring a balance of flavors. After baking in a hot oven, it acquires a crispy yet soft structure, making each pizza a true culinary masterpiece.
1
Dissolve the yeast in warm water.
- Dry yeast: 1 teaspoon
- Water: 250 ml
2
Sift the flour, add salt and water with yeast.
- Wheat flour: 2 glasss
- Salt: 0.5 teaspoon
- Water: 250 ml
3
Knead the dough, add olive oil.
- Olive oil: 2 tablespoons
4
Approach the test.
5
Roll the dough to a thickness of 0.5 cm.
6
Spread tomato paste (tomatoes, garlic, basil, salt, pepper) on the dough and any filling (onion, pickled/salted cucumbers, tomatoes, pepperoni/salami/ham sausage, fried mushrooms, olives).
- Salt: 0.5 teaspoon
- Wheat flour: 2 glasss
- Water: 250 ml
- Olive oil: 2 tablespoons
7
Cook in a preheated oven at maximum temperature (mine is 250–275 degrees) for about 8–10 minutes. Place the rack at the bottom. Once the oven is heated, place the pizza on the rack.
8
Sprinkle the pizza with cheese 3 minutes before the baking is done. When the cheese is golden and a delicious crust appears on the bottom of the pizza, take it out of the oven.
