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Pizza dough with live yeast and milk

3104

Kitchen World

Calorie content 322.7 kcal

Portions 6 port.

Cooking time 10 min.

Proteins * 8.9 gr.

Fats * 11 gr.

Carbohydrates* 79.1 gr.

Content

The dough according to this recipe is fluffy and soft. It rises well when baked - the base of the pizza will be tender and airy. Also, this dough is suitable for forming pies with various fillings. The recipe has every chance of becoming a favorite among fans of pizza and other savory yeast baked goods.

Ingredients

Wheat flour 640 gr. Fresh yeast 15 gr. Cow's milk 400 gr. Granulated sugar 15 gr. Sea salt 0.5 tsp Olive oil 50 gr.

Cooking process

We heat the milk to a temperature of forty degrees on the stove or in the microwave. Put live yeast, granulated sugar in warm milk and stir until a homogeneous liquid mixture is obtained.

Sift the flour into a separate container, pour salt on top. Pour milk with yeast into the dry ingredients in a thin stream, while kneading the dough with a spoon.

Pour olive oil or any other odorless vegetable oil into the resulting heterogeneous mass and continue to knead the dough by hand. We work for five to ten minutes, until the dough is well formed and stops sticking to your hands. If necessary, you can add a little flour. The finished dough consistency is soft and pliable, elastic.

Place the kneaded dough in a bowl, tighten with a piece of cling film or cover with a clean towel and put in a warm place to rise. It will take approximately an hour and a half for the volume of the mass to at least double. After the specified time has elapsed, knead the dough and let it rise again for fifteen to twenty minutes. After that, the dough is ready for cutting and baking. The thickness of the pizza dough should be about three to four millimeters thick.