Pizza dough on dry yeast

Quick yeast dough for homemade pizza. Dry yeast is ideal for making pizza dough. They perfectly cope with their task, providing a quick rise of the test. The base on dry yeast is one of the best options for your favorite pizza.

Julia

Recipe author

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Composition / ingredients

Servings:

Water (warm)

Salt

0.33

Sugar

0.5

Dry yeast

0.5

Olive oil

1.5

Wheat flour

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 7 g

Fats 24 % 14 g

Carbohydrates 64 % 37 g

303 kcal

GI: 3 / 0 / 97

Step-by-step cooking

Cooking time: 40 min

Step 1:
To prepare pizza dough on dry yeast, you will need: water, salt, sugar, dry yeast, olive oil, flour.
Step 2:
Dissolve sugar and yeast in moderately warm water. Leave for 10 minutes for the yeast to swell. A small foam will appear on the surface.
Step 3:
Sift flour and salt into a bowl.
Step 4:
Make a funnel in flour, add olive oil.
Step 5:
Pour in the yeast water, mix first with a spoon, then with your hands.
Step 6:
Knead a homogeneous, soft, elastic dough. If necessary, during the kneading of the dough, it is much easier to dust the surface with flour. Cover the dough with a towel, leave to rise for 25 minutes.
Step 7:
The dough has increased in volume by about half. The dough is ready. You can start forming the basis for pizza. Have a good baking!

To prepare pizza dough, dry yeast can be added immediately to the flour and knead the dough. But I still dissolve them in water. In my opinion, this way the process of raising the dough is faster and the splendor of the dough is greater.

Dry yeast is also called instant or instant. The name speaks for itself. Pizza dough does not require long maturation, and dry yeast raises it well and quickly. The strength of yeast goes away, including the speed of the process.

If the yeast dough is prepared with prolonged maturation, that is, with the processes of minting and re-lifting, then the strength of dry yeast may not be enough to re-lift. In this case, it is better to use fresh pressed yeast. This dough is well suited for making pies, cakes and similar pastries.
But for the preparation of the pizza base, dry yeast will be ideal.

It should be remembered that the shelf life of dry yeast in an open bag is very small - no more than 2 days. You can store them in the refrigerator, wrapped in a film. So the shelf life will increase to 2 weeks, but over time the activity of yeast decreases.

From the resulting volume of dough, I got a pizza with a diameter of 25 cm. The dough is soft, slightly crispy at the edges of the pizza.
Pizza filling is suitable for any according to personal tastes and preferences.