Who doesn like a good homemade pizza? Preparing the dough is not as complicated as it may seem and I assure you that this little effort is well worth it. In recipes, I share with you my pizza dough recipe with dry bakery yeast that gives very good result and you can prepare two pizzas with fine dough or a large with a very thick and spongy dough. I like to aromatize it with a touch of private herbs that give it a subtle and very good taste. I encourage you to get into flour and prepare your own spongy pizza dough with dry yeast … Surely you repeat and stop the industrial masses!
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Main Dictation | 🤯 Low Disturbance |
| Ingredients to make spongy pizza dough with dry yeast: |
| 500 grams of strength flour 300 milliliters of water (1¼ cups) 2 tablespoons of extra virgin olive oil 1 pinch of salt 1 teaspoon of herbs Provencals 1 on dry yeast of baker (7 grams) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make spongy pizza dough with dry yeast:
1. To start preparing our pizza dough with dry bakery yeast we take a large bowl and sift inside the flour. We make a hole inside, giving it a volcano shape and we carefully add the water, the oil, the dependent herbs (you can replace them with oregano or omit them) and the yeast.
Trick: You can replace dry yeast with 20 grams of fresh baker yeast. In that case add warm water.
2. We cover the liquids with part of the flour we have, add a salt pin and let stand five minutes.
3. Next, with very clean hands we start kneading. At first it will seem that it will not leave us and that everything sticks to our hands, but after a few minutes you will see how the pizza dough is soft, it takes off and acquires an elastic texture.
4. When the pizza mass with yeast has the appropriate consistency, we form a ball with it, and paint it with a few drops of oil. In a wide bowl we put it and roll it so that it is well impregnated with oil everywhere. We cover with a transparent film paper that is in direct contact with the dough and cover the bowl with a clean cloth. To be mild, we let it stand in a warm place of our house, away from Corrientes.
Trick: I have ever baked the pizza with bread mass without letting it be levy and the result is not bad although I advise waiting for the loyed.
5. When the homemade pizza dough has grown until it reaches twice its initial volume slightly flour To lose the air. We knead one or two minutes and we can already stretch the dough with the roller (or throwing it into the air if you dare) and prepare our favorite pizza.
6. You can divide the spongy pizza dough with dry yeast into two parts, put it in freezing bags, close them very well and freeze them. When you want it to prepare your homemade pizza to taste, it will be enough to get it in advance of the freezer and let it defrose in the refrigerator. prescriptions.
