The low-yeast pizza dough was born from my desire to achieve a soft yet extremely light pizza. It requires about 3/4 hours of rising and is excellent.
- Difficulty: Easy
- Cost: Economical
- Portions: 6 pizzas
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 teaspoons all-purpose flour (taken from that for pizza)
- 5 g fresh yeast
- 1 teaspoon Sugar
- 1/4 cup water
- 8 1/3 cups all-purpose flour
- 2 cups water
- 3 1/3 tablespoons olive oil
- 2 teaspoons fine salt ((a good teaspoon))
Preparation
Put 1/4 cup of warm water in a glass, crumble the yeast, add the sugar, the flour, and mix well to dissolve all the ingredients.
Let it sit for a few minutes, until the mixture has foam on the surface.
This way you will have activated the yeast.
Place the flour in a large bowl, add the yeast mixture, the water, the oil, and start kneading.
Add the salt last, continuing to knead until the dough is smooth.
Flour the bottom of the bowl, place the dough ball, putting some flour on the surface.
Cover with a sheet of plastic wrap, then with a clean towel and a blanket.
Let rise for 3/4 hours (if the environment is particularly warm, even less may be enough).
Take the dough, form 6 balls of about 9 oz each, place them on a kitchen towel, cover with plastic wrap, place another towel on top and let rise for about half an hour.
Alternatively, you can butter the trays, spread the dough balls, sprinkle with tomato sauce, and let rise for another half an hour.
Suggestions/Tips
With these quantities, you will prepare 6 pizzas, using pans with a diameter of 12 inches. If you prefer them thicker, you can prepare 5 pizzas (in this case each dough ball will weigh about 11 oz).
With the same dough, you can prepare 3 focaccias always in pans with a diameter of 12 inches (the focaccias will be much thicker than the pizzas): butter the pans, place 1/3 of the dough on each, trying to stretch it well, let it rest until doubled (about an hour), drizzle with a bit of oil, press with your fingertips to make dimples, sprinkle with coarse salt and bake at 482°F for 20 minutes in a convection oven.
If you prefer bakery-style pizza, use 2 oven trays measuring 14.6 x 11.8 inches, sprinkle with tomato puree, and top with mozzarella and ham, or with ingredients of your choice.
The pizza dough is the base recipe for preparing your homemade pizzas, to be topped with ingredients of your choice.
You can also reduce the amount of yeast: with 2.9 lbs of all-purpose flour and 0.1 oz of yeast, mix in the evening, after about 10 hours of rising in a floured container, prepare the balls and let rise for about 6 hours. Be sure to cover everything with plastic wrap during rising to prevent the surface from drying out. With this amount, I prepare 8 pizzas, each with a dough weighing about 8.8 oz, pan diameter of 11 inches.
Try other types of dough:
Focaccia dough that keeps in the fridge
Soft focaccia with little yeast
If you liked the feature How to make: Pizza dough, try the other recipes you can prepare with this dough:
Pizza with ham, mozzarella, and olives
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