This pizza dough with fresh brewer’s yeast is also great prepared in a bowl without a mixer. With little yeast, the pizza is truly delicious, light, and digestible, but you need time from morning until evening to ensure the pizza rises really well.
With my measurements, you can prepare 3 thick pizzas or 4 crust pizzas, meaning thin like those in a pizzeria. The dough is always the same, and then you can top them as you prefer. Some prefer white pizzas (like me), while others pile on everything, and it’s always a very good, digestible, light, and soft pizza.
If you enjoy making pizza at home, below you’ll find more of my tasty recipes. Then let’s immediately discover how to prepare this pizza dough with fresh brewer’s yeast right after the photo!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pizza Dough with Fresh Brewer’s Yeast
- 4 cups all-purpose flour (or Manitoba)
- 1 1/2 cups water
- 1 tsp fresh brewer's yeast
- 1 1/2 tsp salt
- 1 pinch sugar
Tools
- 1 Bowl
- 1 Kitchen Scale
How to Make Pizza Dough with Fresh Brewer’s Yeast
Prepare the pizza dough with brewer’s yeast in the morning to eat the pizza that same evening, or even better, the evening before doing the first maturation in the refrigerator.
In a glass, dissolve the yeast with sugar and 3 tbsps of water taken from the total.
After 15 minutes, you will see it starts to bubble, so it’s ready.
In a bowl, place the flour, incorporate the dissolved yeast, and start adding the water gradually while kneading first with a fork and then with your hands.
Add the salt last.
When you have an elastic and compact dough, turn it onto the work surface, then form a smooth ball, place it back in the bowl, cover with plastic wrap, and let it rise.
Then, with the oven off and the light on, let the pizza dough with brewer’s yeast rise for at least 2 hours.
If you want to prepare it the night before, this first rise or better maturation should be done in the refrigerator.
The next morning, take the dough out of the fridge, you’ll see it will have risen, leave it at room temperature for a couple of hours.
Divide the dough into 3 parts if you want a pizza in a pan, then spread each dough from the center towards the edges to shape the pizzas, brush the pans with oil, and let the dough rise for another 2 hours before baking.
If you like pizzas with a crust, divide the dough into 4 parts.
Spread each dough in the pan starting from the center until reaching the edges which should be nice and high to create the crust.
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After topping them as you like, preheat the oven to 482°F static and if you decided to make thick pizzas, bake each pan for 10/15 minutes at the bottom of the oven.
For the thin pizza with a crust, after topping them as you like, bake for 6/8 minutes at 482°F.
How to Store Pizza Dough with Brewer’s Yeast
You can freeze the pizza dough once it has risen, then take it out, let it come to room temperature, roll it out, and bake.
Other Recipes
If you want to see other types of recipes, you can return to HOME.
