A pizza that develops very slowly, the pizza with little yeast is very digestible and slow-rising, which we can knead in the morning for the evening, or even the day before if we want to let it mature in the refrigerator. Little yeast but, a high hydration pizza that makes it super soft, bubbly, and delicate. This pizza is prepared without a mixer and does not require a rolling pin, just our hands and fingertips for spreading, a little patience to get a really delicious pizza. I made a mushroom pizza, but we can obviously enrich it with the ingredients we love most on our pizza, including cold cuts, cheeses, or favorite vegetables. You can also try the simple yeast dough pizza. Let’s see together how to prepare the pizza with little yeast.
Here are some more delicious pizza recipes!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the pizza with little yeast
- 0.18 oz Brewer's yeast
- 2.2 lbs All-purpose flour (13 g protein)
- 3.2 cups Water
- 0.5 oz Salt
- 1.7 cups Tomato sauce
- 2.2 lbs Mozzarella
Tools for making the pizza with little yeast
- Bowl
- 2 Baking Pans
Preparation of the pizza with little yeast
We start by putting the yeast with 100 ml of water taken from the total, 5 tablespoons of flour from the expected kg. Mix well and let rest for 20 minutes. The dough will make bubbles indicating that the yeast has been activated.
Add the rest of the flour and gradually the water, mixing with one hand or with a spoon. Knead until you have a dough that we let rise for 30 minutes after covering with a drizzle of oil. Using a drizzle of oil, lift and fold the dough over itself until you have a smooth and well-incorporated dough. Repeat this operation 2 or 3 times with a 30-minute rest. Let rise again or in the fridge until the next day, or for a few more hours.
Remove from the fridge and bring to room temperature. Divide the dough into two or more parts depending on the size of your baking pans. Grease the pans and spread the dough using extra virgin oil and fingertips. Let rest for another 20 minutes and finish spreading always with the fingertips. Bake, after spreading the tomato sauce, at 482°F for 15-20 minutes in the lower part of the oven. Add the mozzarella and finish cooking by raising the pan to the middle part of the oven. Season with basil and serve.
Storage
You can store the pizza in the fridge for a couple of days and heat it in the oven.
You can store the pizza in the fridge for a couple of days and heat it in the oven.
You can store the pizza in the fridge for a couple of days and heat it in the oven.
