The pizza dough with little yeast was born from my desire to achieve a soft yet extremely light pizza. It requires about 3/4 hours of rising and is excellent.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 teaspoons all-purpose flour (taken from the pizza flour)
- 0.18 oz fresh brewer's yeast
- 1 teaspoon Sugar
- 3.4 tbsp water
- 2.2 lbs all-purpose flour
- 2 cups + 2 tbsp cups water
- 3.4 tbsp Olive oil
- 1.8 tsp fine salt ((a good teaspoon))
Preparation
Place 50 ml of lukewarm water in a glass, crumble the yeast, add the sugar, flour, and mix well until all the ingredients are dissolved.
Let it sit for a few minutes until the mixture foams on the surface.
This way you will activate the yeast.
Place the flour in a large bowl, add the pre-dough, water, oil, and start kneading.
Add the salt last, continuing to knead until you get a smooth dough.
Flour the bottom of the bowl, place the dough ball, and sprinkle a little flour on the surface.
Cover with a sheet of plastic wrap, then a clean dish towel, and a blanket.
Let rise for 3/4 hours (if the environment is particularly warm, even less time will suffice).
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 pans, spread the dough balls, sprinkle with tomato sauce, and let rise for another half hour.
Tips/Advice
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 in pans with a diameter of 12 inches (the focaccias will be much thicker than the pizzas): butter the pans, spread 1/3 of the dough over each one, trying to stretch it well, let it rest until doubled in size (about an hour), drizzle with a little oil, press with fingertips to make dimples, sprinkle with coarse salt, and bake at 482°F for 20 minutes in a convection oven.
If you prefer pizza like the bakery, use 2 oven trays measuring 14.5 x 11.8 inches, sprinkle with tomato sauce and top with mozzarella and ham, or ingredients of your choice.
The pizza dough is the basic recipe for preparing your homemade pizzas, to be topped with the 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, knead in the evening, after about 10 hours of rising in a floured container, prepare the dough balls and let them rise for another 6 hours. Remember to cover everything with plastic wrap during rising to prevent the surface from drying. With this amount, I prepare 8 pizzas, each with a dough weight of about 8.8 oz, using a 11-inch diameter pan.
Also try the other types of dough:
Dough for Focaccia that Keeps in the Fridge
Soft Focaccia with Little Yeast
If you liked the section How to Make: Pizza Dough, try the other recipes you can make with this dough:
Pizza with Ham, Mozzarella, and Olives
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