Pizza dough with one gram of yeast Here is an infallible recipe for preparing your pizzas: pizza dough with one gram of yeast. The dough will be soft, well-risen, and very, very digestible. In fact, the less yeast is used in leavened products, the more digestible the dish is. Follow me step by step through the recipe Thanks Veronica for the recipe For this wonderful recipe, I used the professional Chef Sense KVL6010S of which I have the honor of being an ambassador. With the dough hook, the kneading process is very simple, very convenient, and the result is unparalleled!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 15 Minutes
- Portions: 7 round pizzas
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS FOR PIZZA DOUGH WITH ONE GRAM OF YEAST
- 4 3/4 cups semolina flour
- 4 3/4 cups Manitoba flour
- 1 g fresh brewer's yeast
- 3 1/2 tbsp extra virgin olive oil
- 1 1/2 tbsp sugar
- 1 1/2 tbsp salt
- 3 cups water (lukewarm)
Tools
- 1 Stand Mixer
PREPARATION OF PIZZA DOUGH WITH ONE GRAM OF YEAST
Mount the stand mixer hook.
Dissolve one gram of fresh brewer’s yeast in about 150 ml of water, then add the sugar which helps fermentation.
Pour all the flour into the stand mixer.
Add the water and yeast mixture, the remaining water, and the oil.
Knead for 1 minute and then add the salt, then work for 10 minutes.The dough must be soft.
Dust a container with a lid with flour, place the dough, mark a cross and cover with the lid for 10-12 hours at room temperature or store in the fridge for 24 hours.Take out the Pizza Dough with one gram of slow-rising yeast and wait 2 hours
At this point, you can use the dough for individual pizzas or large pizza trays.
Adriana’s Tip
For individual pizzas: dust a work surface with flour and form balls of about 250 g each, let them rise covered for 2 hours or until doubled at room temperature
