Thin and soft yeast pizza dough
0
987
Kitchen
World
Calorie content
273.8 kcal
Portions
4 port.
Cooking time
10 min.
Proteins *
10.3 g
Fats *
10.6 gr.
Carbohydrates*
84.5 g
The dough requires a minimum of ingredients, while it turns out to be very successful. It takes time to rise as it contains dry yeast. As a rule, about half an hour is enough for the dough to expand in volume. It is important that the yeast is of high quality and tested - the final result largely depends on this.
Ingredients
Cooking process
Pour warm water in the specified amount into a bowl. The temperature of the liquid should be about forty degrees. Pour in dry yeast and granulated sugar, mix and remove to a warm place. After ten to fifteen minutes, foam should appear on the surface of the mixture - this is the beginning of yeast fermentation.
Next, add salt and vegetable oil. It is best to take olive with its characteristic aroma and taste. Add flour little by little and knead the dough. You may need a little more or less flour than the recipe says. We focus on the final consistency - soft and elastic, in no case tight. Roll the dough into a ball, place in a bowl and cover with a clean towel. We leave in a warm place for thirty to forty minutes. During this time, the mass will increase by one and a half to two times.
Bon Appetit!