The Enchantment of Homemade Pizza with Fresh Yeast, there’s a secret, a little magic touch that transforms a simple dough into a fragrant cloud: the fresh brewer’s yeast.
It’s the soul of true homemade pizza, ensuring not only perfect leavening but also that extraordinary digestibility and airy, soft texture you dream of each time at the pizzeria.
You don’t need to be a master pizzaiolo. With a few simple ingredients and our leavening tricks, you’ll discover the joy of serving YOUR pizza, confident in offering something genuine, light, and infinitely more flavorful.
Below, I’ll leave you some perfect doughs for any occasion and then let’s go straight under the photo to discover how to prepare Homemade Pizza with fresh yeast!
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for pizza with fresh yeast
- 4 cups type 1 flour
- 0.14 oz fresh brewer's yeast
- 1.27 cups water
- 1 tsp salt
- 1 tsp sugar
- to taste tomato sauce
- to taste mozzarella
- 1 tbsp capers in oil
- 6 fillets anchovies in oil
Tools
- 1 Bowl
- 1 Glass
- Kneading board
- Plastic wrap
- 2 Baking sheets For pizza
Steps for homemade pizza
To prepare the pizza with brewer’s yeast, dissolve the yeast together with the sugar in a glass with a little lukewarm water.
In a large bowl, place the flour, add the yeast when you see it has dissolved well, and start working the dough.
Add more water as you knead, turn the dough onto a lightly floured board, when you have a nice sticky dough add the salt, work a few more minutes to blend the mixture.
Grease a very large bowl with oil and place your dough, cover with plastic wrap and set in the refrigerator to rise for at least 16 hours.
After the rising time, your dough will have more than doubled, so take it out of the fridge, let it come to room temperature then divide it in two.
Knead it quickly to deflate it a little, then take your baking sheets and drizzle with extra virgin olive oil.
On the kneading board, work the two doughs with your fingertips starting from the center to widen and shape, rectangular or round as your sheets, try to press with the fingertips a bit everywhere without piercing the dough.
Place it on the sheets and let it rise again until doubled.
Preheat the oven to 392°F, in static mode, sprinkle the pizzas with tomato sauce, bake them on the lowest rack of the oven one at a time for 10/12 minutes, meanwhile cut the mozzarella and prepare the rest of the ingredients for topping.
Take out the pizza, top it and complete the cooking for another 3 or 4 minutes, this time in the middle rack of your oven and…
ENJOY YOUR MEAL
The 5 Tricks for Perfect Leavening
The Temperature of Water and Environment
The temperature is the most important thing, it’s the “climate” in which the yeast works best!
🌡️ Lukewarm Water (Not Hot): Fresh yeast should be dissolved in water, but it shouldn’t be boiling! The ideal temperature is between 77°F and 81°F (just lukewarm to the touch). If it’s too hot, it kills the yeast; if it’s too cold, it slows it down too much.
🔥 The “Off Oven” (with Light On): The ideal environment for leavening is stable and lukewarm, between 75°F and 82°F. The homemade trick is to put the dough in the off oven with just the light on (the bulb creates enough and constant heat) and sheltered from drafts.
The Order of Addends: Salt and Yeast
Here it’s essential to be careful because salt is the direct “enemy” of yeast!
🧂 Salt Comes Last: Never let the yeast and salt come into direct contact. Salt is an inhibitor that blocks the activity of yeasts.
Proceed as follows:
Dissolve the yeast in water (perhaps with a pinch of sugar).
Start kneading the flour and water with yeast.
Add the salt only when the flour has already absorbed almost all the water and the dough is halfway through its working.
Humidity: The Hidden Ally
The yeast loves humidity because it prevents the surface of the dough from drying out and forming a “crust” that hinders growth.
💧 Cover Well: Cover the bowl with the dough with some cling film in contact, or use a moistened cotton cloth (well wrung) to create a humid microclimate under the film.
Add Water: If you use the off oven, place a small bowl of hot water on the bottom of the oven along with the dough to increase the ambient humidity.
Humidity: The Hidden Ally
The yeast loves humidity because it prevents the surface of the dough from drying out and forming a “crust” that hinders growth.
💧 Cover Well: Cover the bowl with the dough with some cling film in contact, or use a moistened cotton cloth (well wrung) to create a humid microclimate under the film.
Add Water: If you use the off oven, place a small bowl of hot water on the bottom of the oven along with the dough to increase the ambient humidity.
Slow Maturation in the Refrigerator
If you have time, this is the trick for a pizza truly digestible like that of the best pizzerias.
🧊 Long Leavening (Maturation): After kneading, let the dough rise in the refrigerator (at a temperature between 39°F and 46°F for 8, 12 or even 24 hours.
Low temperatures block the leavening but allow the maturation (the breakdown of starches and proteins into simpler compounds) to continue.
This makes the pizza very light and doesn’t give that feeling of heaviness.
Return to Room Temperature: Once taken out of the fridge, let the dough rest at room temperature for 1-2 hours before rolling it out, so that the yeast restarts and the dough fully “awakes”.
Other Recipes beyond Homemade Pizza
🖥If you want to see other types of recipes you can go back to HOME
📲If you don’t want to miss any recipe you can follow me on my Facebook Page, just activate notifications and you’ll see how many new recipes every day.
