Dough for pizza with pressed yeast
0
1289
Kitchen
World
Calorie content
300.9 kcal
Portions
4 port.
Cooking time
45 minutes
Proteins *
14.1 gr.
Fats *
13.4 gr.
Carbohydrates*
69.5 g
This dough is prepared in a safe way using pressed yeast. His proofing is short-lived: you can just prepare the filling and preheat the oven until the dough is coming up. The recipe will appeal to those who do not want to mess around in the kitchen for a long time, but love to enjoy homemade pizza. The dough turns out to be quite soft after rising. To make it easier to work with it, it is recommended to lubricate your hands and work surface with vegetable oil.
Ingredients
Cooking process
We heat the water in the indicated amount separately on the stove or in the microwave to a temperature of thirty-five to forty degrees. Pour live yeast with warm liquid and stir until they are completely dissolved. Then we break the egg directly into the yeast mixture, add granulated sugar and salt. Mix everything together with a fork or whisk.
Sift the flour and add it in portions to the resulting liquid mixture. First, knead the dough with a spoon, then with your hands. Flour from different manufacturers may differ in their characteristics, so the amount required for the dough may differ slightly from that specified in the recipe. We focus on the final consistency - it should be loose, elastic, pliable, while keeping its shape. Roll the dough into a ball and place in a bowl. Cover it with a clean towel and put it in a warm place for thirty minutes.
During the specified time, the dough should noticeably increase in volume and become more fluffy, porous. We spread it on a surface oiled with vegetable oil and roll it into a layer using a rolling pin. The optimal thickness of the rolled pizza base is five to six millimeters. Distribute the filling from above and send the decorated pizza to the oven already preheated to 200 degrees. The approximate baking time is twenty minutes.
Bon Appetit!