Tips To Serve Pizza Dough Recipe Fresh Yeast Quick

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Craving a delicious homemade pizza but intimidated by the dough? Fear not! This recipe using fresh yeast is surprisingly simple and yields a light, airy crust that rivals your favorite pizzeria.

Why Fresh Yeast?

HOW TO MAKE PIZZA DOUGH WITH FRESH YEAST "part " for home
HOW TO MAKE PIZZA DOUGH WITH FRESH YEAST “part ” for home

While active dry yeast is a popular choice, fresh yeast offers a few advantages:

Faster Rise Time: Fresh yeast is more active than its dry counterpart, leading to a quicker rise, saving you precious time.

  • Fresher Flavor: Some argue fresh yeast imparts a slightly richer, more complex flavor to the dough.
  • Readily Available: Fresh yeast is often found near the refrigerated dairy products in your local grocery store.

  • Ingredients

    1 cup (240ml) warm water (105°F to 115°F / 40°C to 46°C)

  • 1 teaspoon (5ml) active dry yeast (or 1 ounce / 28 grams fresh yeast)
  • 1 tablespoon (15ml) granulated sugar
  • 3 1/2 cups (420 grams) all-purpose flour, plus extra for dusting
  • 2 tablespoons (30ml) olive oil
  • 1 1/2 teaspoons (7.5ml) kosher salt

  • Directions

    1. Activate the Yeast: In a large bowl, combine warm water, yeast, and sugar. Let sit for 5-10 minutes, or until the yeast is foamy and active.

    2. Mix the Dough: Add 2 cups of flour, olive oil, and salt to the yeast mixture. Stir with a wooden spoon or dough whisk until a shaggy dough forms.

    3. Knead the Dough: On a lightly floured surface, turn out the dough and knead for 5-7 minutes. Add the remaining 1 1/2 cups of flour, one-half cup at a time, until the dough becomes smooth and elastic. You may not need all the flour. The dough should be slightly tacky but not sticky.

    4. First Rise: Lightly grease a large bowl. Place the dough in the bowl, turning it to coat with oil. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for 1-2 hours, or until doubled in size.

    5. Shaping the Dough: Punch down the dough and turn it out onto a lightly floured surface. Gently press the dough into a disc shape.

    Here are two popular shaping methods to choose from:

    Shaping for a Single Large Pizza:

  • Using your fingertips, gently stretch and press the dough into a 12-inch circle. Be careful not to tear the dough. You can also use a rolling pin, but be mindful not to overwork the dough.
  • Shaping for Two Smaller Pizzas:

  • Divide the dough in half. Shape each half into a 10-inch circle using the same method as above.
  • 6. Second Rise: Place the shaped dough (or doughs) on a lightly floured baking sheet or pizza stone. Cover loosely with plastic wrap or a damp towel. Let rise for another 30 minutes, or until slightly puffed.

    7. Preheat the Oven: While the dough is rising for the second time, preheat your oven to its highest setting (ideally 450°F / 230°C or higher). If using a pizza stone, preheat the stone in the oven for at least 30 minutes.

    8. Bake the Pizza:

  • For a single large pizza: Transfer the dough to a baking sheet or pizza peel dusted with cornmeal. Add your desired toppings (sauce, cheese, vegetables, etc.). Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  • For two smaller pizzas: Repeat the process above for each pizza.
  • 9. Enjoy! Let the pizza cool for a few minutes before slicing and serving.

    Nutrition Facts (per serving, based on a single large pizza cut into 8 slices):

    Calories: 280

  • Fat: 10 grams
  • Saturated Fat: 2 grams
  • Carbohydrates: 40 grams
  • Sugar: 4 grams
  • Protein: 8 grams
  • Sodium: 350 milligrams

  • Conclusion

    This fresh yeast pizza dough recipe is a fantastic foundation for all your pizza-making dreams. With a little practice, you’ll be whipping up restaurant-quality pizzas in no time. Now get creative with your toppings and enjoy the satisfaction of homemade pizza perfection!

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