Pizza dough with dry yeast, why dry and not fresh? Simply because dry yeast can be stored in the pantry for a long time, and if like me, you make very few leavened products, fresh yeast will have to be thrown away because it doesn’t keep in the fridge for long once the block is opened.
The dry yeast has the same properties as fresh yeast but lasts longer and doesn’t need to be kept in the fridge. The rising times are the same as with fresh yeast, so if you have time, use less yeast and let it rise for many hours, even overnight in the fridge, then let it come back to room temperature and rise well the next day.
With the quantities I indicate, I made 4 pizzas in a day, starting the dough in the morning around 11 and baking in the evening at 8 PM. Adjust as you prefer if you want to use less yeast.
Below, you’ll find other ideas for making always delicious pizzas with your hands, and then we’ll see below the photo how to prepare this pizza dough with dry yeast!!
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- Difficulty: Easy
- Cost: Very cheap
- Rest time: 5 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for pizza dough with dry yeast
- 8.82 oz all-purpose flour
- 8.82 oz Manitoba flour (320 w)
- 0.28 oz dry yeast
- 1 tbsp extra virgin olive oil
- 1.27 cups water
- 0.28 oz salt
- 1 tsp sugar
- 1 Bowl
- 1 Kitchen scale
Preparation of pizza dough with dry yeast
To prepare the pizza dough with dry yeast, first dissolve the dry yeast together with the sugar in half a glass of water at room temperature.
Let it rest for a few minutes until you see bubbles forming on the surface.
Sift the flours and make a well on the work surface with the classic hole in the middle.
Incorporate the dissolved yeast and with your fingertips, start kneading, gradually adding more water.
Lastly, add salt and extra virgin olive oil.
Knead vigorously for at least 10 minutes until you form a dough ball that should be elastic and not sticky.
Place it in a bowl, cover with a tea towel, and let it rest for 10 minutes.
Then divide the dough into 4 parts, working each ball, flatten them, and fold the edges inward.
Twist each ball on itself for the pirlatura, letting them rise for 4 or 5 hours covered with a damp cloth.
When the dough has risen, you can roll it out, place it on baking sheets, top it, and bake for 8/10 minutes at 482°F in a static oven at the lowest part of your oven.
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How to store pizza dough with dry yeast
You can keep it in the fridge for up to 24 hours and then let it rise at room temperature.
You can freeze the dough in a plastic container and then let it thaw at room temperature and rise normally.
Other recipes
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