Pizza dough

Pizza dough

As a good Neapolitan I can not try to invent the dough of pizza, it would be an offence to my nature.
For this reason I will not try to make you experiment with impossible recipes, perhaps of which you could never see an edible result.
Now I show you how to make this recipe with sourdough (to be created easily following the recipe described in the blog); But, for those who do not feel safe enough, also how to make this recipe with the union of yeast to brewer’s yeast.

INGREDIENTS If you only use the yeast mother

  • 1kg of flour
  • 500ml water at room temperature
  • 200gr. Yeast Mother
  • 2 teaspoons of sugar
  • 130 ml EVO oil
  • 18 Gr. Salt

INGREDIENTS If you use yeast mother and brewer’s yeast

  • 1 Kg flour
  • 500ml water at room temperature
  • 100 Gr. Yeast Mother
  • 5 Gr. Brewer’s Yeast
  • 2 teaspoons of sugar
  • 130 ml EVO oil
  • 18 Gr. Salt


  • Big Bowl
  • Film
  • Fridge


Before starting our dough is essential to explain a very important thing: never approach the yeast salt, because to grow the dough organisms that are in yeast must rise (i.e. grow), if these organisms have contact Direct with salt forgiveness, for chemical reasons, its ability to rise and, therefore, do not grow the dough.

Put the water in the bowl and add the yeast (if we also use the yeast add them both), making it dissolve mixing the whole with the hands.

Add the sugar and, always with your hands, let it dissolve mixing well.
At this point we put part of the flour (600 gr.) and always mix well until it is absorbed by the water.

Now put the salt, another 200 gr. of flour and 100 ml of oil.
We mix everything well with both hands, working the dough taking it from below, lifting it and bringing it to the center.
When all the flour is absorbed we add the other 200gr. of flour and the 30 ml of oil, continuing to mix.
We work (with both hands) the dough for at least 8-10 minutes.
Let the dough rest for about 15 minutes, then work it again for 3-4 minutes.
With a knife we make a cross shaped cut on the dough.
We cover the bowl with the film and put it in the fridge, in the shelf less cold, for 24 hours.
Past this time taking the bowl from the fridge we will see the dough greatly grown and ready to use.

Before firing, let’s keep it for at least an hour at room temperature, after having already laid it in the pans.
If we want to prepare the classic Pizza Margherita we divide into 4 panels our dough.
Let’s take each dough and we enlarge it by working it with your hands (if we are not able to lean on a work surface and roll it with the rolling pin), put it in a pan oiled with oil and let it grow at room temperature for at least an hour.
Add some tomato sauce, a drizzle of oil and a little salt until we bake in a warm oven for circa15 minutes.
When we see that the pizza is almost cooked (the cornice has become amber-coloured) add mozzarella in small pieces and we supply for a few minutes (time to melt).

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