The Magic of Homemade Pizza with Fresh Yeast, there’s a secret, a little magical 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 rising, but also that extraordinary digestibility and that airy, soft texture you dream of every time in a pizzeria.
You don’t need to be a master pizza maker. With just a few simple ingredients and our tricks for rising, you’ll discover the joy of serving YOUR pizza, with the certainty of offering something genuine, light, and infinitely more flavorful.
Below are other perfect doughs for any occasion, and then let’s go right under the picture to find out how to make 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
- 1 tsp fresh brewer's yeast
- 1 1/4 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
- 6 sun-dried tomatoes in oil
- to taste black olives
Tools
- 1 Bowl
- 1 Glass
- Pastry board
- Plastic wrap
- 2 Baking trays For pizza
Preparation for Homemade Pizza
To prepare the pizza with brewer’s yeast, dissolve the yeast together with sugar in a glass with a bit of lukewarm water.
In a large bowl, add the flour, then the dissolved yeast, and start working the dough.
Add more water as you knead, turn the mixture onto a lightly floured pastry board. When you have a still sticky dough, add the salt and work for a few more minutes to combine everything.
Grease a very large bowl with oil, place your dough in it, cover with plastic wrap, and set it 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.
Quickly work it to deflate a little then take your trays, drizzle them with extra virgin olive oil.
On the pastry board, work the two doughs with your fingertips starting from the center to spread and shape it round like your trays, try to press with your fingertips all around without puncturing the dough.
Place them in the trays and let them rise again until doubled.
Preheat the oven to 392°F, in static mode sprinkle the pizzas with tomato sauce, bake them on the lowest shelf of the oven one at a time for 10/12 minutes, meanwhile slice the mozzarella and prepare the rest of the toppings.
Take out the pizza, top it and complete the cooking for another 3 or 4 minutes, this time in the middle shelf of your oven and…
ENJOY YOUR MEAL
5 Tips for Perfect Rising
Water and Environment Temperature
Temperature is the most important thing, it’s the “climate” where 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 80°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 rising environment is stable and warm, between 75°F and 82°F. The home trick is placing the dough in the off oven with only the light on (the bulb creates sufficient and constant heat) and protected from drafts.
The Order of Additions: Salt and Yeast
Here it’s important to pay attention, because salt is the direct “enemy” of yeast!
🧂 Add Salt Last: Never let yeast and salt come into direct contact. Salt is an inhibitor that blocks yeast activity.
Proceed as Follows:
Dissolve the yeast in water (perhaps with a pinch of sugar).
Start kneading the flour and water with the yeast.
Add the salt only when the flour has nearly absorbed all the water and is halfway through the kneading process.
Humidity: The Hidden Ally
Yeast loves humidity because it prevents the dough’s surface from drying out and forming a “crust” that hinders growth.
💧 Cover Well: Cover the bowl with the dough with plastic wrap in contact, or use a damp cotton cloth (well wrung) to create a humid microclimate under the wrap.
Add Water: If using an off oven, place a small bowl of hot water at the bottom of the oven with the dough to increase ambient humidity.
Slow Maturation in the Fridge
If you have time, this is the trick for a truly digestible pizza like that of the best pizzerias.
🧊 Long Rising (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 stop rising but allow maturation (the breakdown of starches and proteins into simpler compounds) to continue.
This makes the pizza very light and doesn’t give that heavy feeling.
Bring to Room Temperature: Once removed from the fridge, let the dough rest at room temperature for 1-2 hours before rolling it out so the yeast can restart and the dough can “wake up” fully.
More Recipes Beyond Homemade Pizza
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